Frog Eye Salad Recipe 455

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FROG EYE SALAD



Frog Eye Salad image

An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows.

Provided by Judy Awe

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Time 14h5m

Yield 10

Number Of Ingredients 15

1 cup white sugar
2 tablespoons all-purpose flour
2 ½ teaspoons salt
1 ¾ cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut

Steps:

  • In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
  • Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
  • In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

Nutrition Facts : Calories 580.6 calories, Carbohydrate 114.1 g, Cholesterol 37.2 mg, Fat 11 g, Fiber 4 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 647.7 mg, Sugar 74.5 g

FROG EYE SALAD



Frog Eye Salad image

Acine de Pepe is a small, round pasta, hence the "Frog's Eye". My kids are wild about this recipe. It is their choice whenever we are asked to bring a dish for a pot luck.

Provided by SharleneW

Categories     Dessert

Time 26m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/3 cups acini di pepe pasta (uncooked)
1 (20 ounce) can pineapple chunks, drained (reserving 1/4 cup juice)
1 3/4 cups milk
1/4 cup sugar
1 (3 1/2 ounce) package instant vanilla pudding (I use regular, not sugar-free) or 1 (1 1/2 ounce) box sugar free vanilla pudding (I use regular, not sugar-free)
1 (8 ounce) can crushed pineapple, drained
2 (12 ounce) cans mandarin orange sections, drained
3 cups mini marshmallows
1/2 cup flaked coconut

Steps:

  • Cook pasta in boiling water for 11 minutes.
  • Drain well, rinsing with cold water to cool pasta.
  • In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
  • Gently stir in pasta and remaining ingredients.
  • Cover and refrigerate at least 5 hours.

EASY FROG EYE SALAD



Easy Frog Eye Salad image

This is a great potluck dish that uses instant vanilla pudding to cut down on preparation time.

Provided by Mindy

Categories     Salad     Fruit Salad Recipes

Time 5h15m

Yield 12

Number Of Ingredients 10

1 ⅓ cups acini di pepe pasta
1 (20 ounce) can pineapple chunks, drained and 1/4 cup juice reserved
1 ⅓ cups milk
¼ cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
3 cups miniature marshmallows
2 (11 ounce) cans mandarin oranges, drained
2 cups frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple
½ cup flaked coconut

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
  • Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 62.9 g, Cholesterol 2.2 mg, Fat 1.9 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 165.3 mg, Sugar 36.1 g

FROG EYE SALAD



Frog Eye Salad image

We made this Midwestern-style "salad" as classic as can be. Perfect for potlucks, barbecues or any group gathering.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 11

Kosher salt
Two 8-ounce cans crushed pineapple
Two 8-ounce cans pineapple tidbits
1/2 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1 cup acini di pepe pasta
One 16-ounce can mandarin oranges, drained
1 cup unsweetened shredded coconut, plus a large pinch for garnish
1 cup mini marshmallows
8 ounces frozen whipped topping, thawed

Steps:

  • Bring a large pot of salted water to a boil.
  • Drain the crushed pineapple and pineapple tidbits over a bowl, pressing lightly to squeeze out the juice (reserve the juice).
  • Combine the sugar, flour and 3/4 teaspoon salt in a medium saucepan. Whisk in the reserved pineapple juice and the eggs. Bring to a simmer over medium heat, stirring constantly, and simmer until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap and refrigerate until just cool.
  • Meanwhile, cook the pasta according to package directions. Drain and run under cold water to stop the cooking.
  • Reserve a few slices of mandarin orange for garnish and set aside. Add the cooked pasta, pineapple, the remaining mandarin oranges, coconut and marshmallows to the custard and stir to coat. Add the whipped topping and stir until well mixed. Transfer to a serving bowl and top with the reserved mandarin slices and the pinch of coconut. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight.

FROG EYE SALAD



Frog Eye Salad image

This salad has the texture of tapioca pudding, a combination of a pudding and a fruit salad. A great replacement for a jell-o salad.

Provided by Rachel Merrell

Categories     Pineapple

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup sugar
1 tablespoon flour
1/2 teaspoon salt
2/3 cup pineapple juice
1 egg, beaten
1 teaspoon lemon juice
1 cup acini di pepe pasta
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can chunk pineapple, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) carton whipped topping
1 cup miniature marshmallow

Steps:

  • In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.
  • Cook over moderate heat, stirring constantly until thickened.
  • Add lemon juice.
  • Set aside and cool.
  • cook Acini Di Pepe according to package directions.
  • Combine cooked mixture with Acini Di Pepe.
  • Cover; place in refrigerator until chilled.
  • Combine remaining ingredients, stir lightly.
  • Chill at least 1 hour before serving.

Nutrition Facts : Calories 409.1, Fat 8.1, SaturatedFat 4.5, Cholesterol 49.2, Sodium 203.3, Carbohydrate 82.2, Fiber 4, Sugar 57.3, Protein 6.1

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