FROG EYE SALAD
This sweet, fluffy salad is the perfect dessert or side dish for any event! Bring it to a holiday dinner or potluck as a crowd-pleasing treat
Provided by Lydia Greene
Categories Dessert
Time 13h45m
Number Of Ingredients 15
Steps:
- Mix together sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs in a saucepan. Cook over medium heat until thickened and remove from heat. Add lemon juice and cool.
- Bring water to a boil, add oil, add the remaining salt, and cook pasta until al dente. When pasta is ready, rinse it under cold water and drain.
- Combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping in a large bowl. Keep in refrigerator overnight or until chilled. Before serving top with coconut and mini marshmallows.
FROG EYE SALAD
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
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
Steps:
- Cook Acini De Pepe according to the box directions. Drain and set aside.
- Juice the lemon and orange, and pour into a 1 cup measuring cup. Add pineapple juice until you have 1 cup total of juice.
- In a medium saucepan, combine sugar, juices ,and cornstarch stirring frequently until sauce is thickened. Mix sauce with Acine de Pepe, cover, and refrigerate.
- Before serving, fold in pineapple, mandarin oranges,marshmallows, and Cool Whip.
Nutrition Facts : Calories 163 kcal, Carbohydrate 38 g, Fat 1 g, Cholesterol 4 mg, Sodium 25 mg, Sugar 33 g, ServingSize 1 serving
FROG EYE SALAD
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
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.
FROG EYE SALAD
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
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
GRAMMA LENA'S FROG EYE SALAD
Steps:
- Boil macaroni for 8 minutes, Drain, rinse in cold water - DRAIN WELL. Beat eggs, add sugar, flour, salt, and pineapple juice (can use juice from cans). Boil until thickened, stirring consistently. Cool; Add lemon juice.
- When macaroni and sauce are cooled, mix together and refrigerate overnight, covered.
- When ready to serve stir in pineapple tidbits, crushed pineapple, mandarin oranges, and Cool Whip.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FROG-EYE SALAD - GRANDMA MAJORS
This is an old fashioned frog-eyed salad made with the custard that is made the night before. Delicious!
Provided by luvanvranken
Categories Low Protein
Time 38m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Heat the first four ingredients stirring constantly until thick - let cool.
- In 5 cups boiling water cool the macaroni for 7 to 8 minutes or until tender.
- Rinse macaroni under COLD water and drain well. Add to the above cooked ingredients. Refrigerate for 6 to 12 hours.
- Right before serving combine the last five ingredients to the custard.
- ENJOY!
Nutrition Facts : Calories 429.6, Fat 10.9, SaturatedFat 8, Cholesterol 63.5, Sodium 33.9, Carbohydrate 78.5, Fiber 3.1, Sugar 50.8, Protein 7.4
EASY FROG EYE SALAD
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
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
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