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
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
DELIGHTFUL FRUIT SALAD
"As much or as little Cool Whip can be added - to taste. If I have some mandarin oranges or maraschino cherries, I add a few to the top. I used this recipe as a salad, but my friends say it is good enough to be a dessert!" -Elaine Bailey, Bloomfield, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 24 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. , Transfer to a large bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled., Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in the oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled.
Nutrition Facts : Calories 234 calories, Fat 4g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 71mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
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 (VARIATION)
This is a different kind of Frog Eye salad. Simply because of an allergy to pineapple, I came up with this I wanted so much to try the regular kind, but didn't relish the idea of a trip to the ER, so this is my compromise. I think its delicious and so does my family.
Provided by Briteyz
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, stir together sugar and flour.
- Drain peaches and mandarin oranges, reserving juice to equal 1 cup.
- With whisk, gradually stir juice and egg into sugar mixture.
- Cook over medium heat, stirring frequently, until mixture comes to a boil.
- Stir in lemon juice.
- Cool mixture to room temperature.
- In large bowl, stir together thickened juice mixture and pasta.
- Cover; refrigerate for about an hour.
- Add peaches, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly.
- Cover; refrigerate until cold.(Usually several hours or overnight).
- Serve.
Nutrition Facts : Calories 390.7, Fat 9.9, SaturatedFat 7.8, Cholesterol 26.4, Sodium 47.8, Carbohydrate 72.1, Fiber 2.8, Sugar 43.8, Protein 6.2
MOM'S FROG EYE SALAD RECIPE
Growing up this Frog Eye salad was a must at every family get together! It's perfect for summer BBQ's and potlucks where you have to feed a big crowd. It's a family favorite that has been in our family for years, and is sure to please!
Provided by Six Sisters Stuff
Yield 12
Number Of Ingredients 13
Steps:
- Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
- In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
- In a large mixing bowl combine the pasta and thickened mixture.
- Then gently fold in the mandarin oranges, pineapple tidbits, crushed pineapple, marshmallows and coconut. Fold in Cool Whip.
- Refrigerate until serving.
- This recipe can easily be doubled.
Nutrition Facts : Servingsize 1 serving, Calories 3453 kcal, Fat 64 g, SaturatedFat 55 g, Cholesterol 0 mg, Sodium 1316 mg, Carbohydrate 611 g, Sugar 369 g, Protein 71 mg
FROG EYE SALAD
This is my number one requested recipe for family gatherings...and something that the kids love, as well!
Provided by Likkel
Categories Oranges
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta, according to directions on package, until tender; drain, rinse under cold running water, then drain thoroughly and add to a large serving bowl.
- Drain pineapple, reserving 1 3/4 cup juice for use later. Cover & refrigerate pineapple and then pour the reserved juice into a medium sauce pan, adding sugar, eggs, and salt. Cook, stirring constantly until mixture is thick. Then remove it from the heat and stir into pasta, mixing well. Cover & refrigerate overnight.
- The next day add the drained pineapple, whipped topping, oranges, cherries, and blueberries, and marshmallows; blending lightly but, thoroughly. Cover & chill for 6 to 8 hours.
- *Make it low cal by replacing all but 1/4 cup of the sugar, eggs, and salt with a 5 oz. box of fat free instant vanilla pudding. Then follow the pudding directions using 1 1/4 of cold milk and the reserved pineapple juice instead of the 3 cups milk that the box will call for. You can skip step 2 of these directions (which is where you make your own pudding) and just stir the prepared non-fat pudding into the pasta, mixing it well and then cover & refrigerate it overnight.
Nutrition Facts : Calories 253.3, Fat 2.1, SaturatedFat 0.8, Cholesterol 30.6, Sodium 95.7, Carbohydrate 55.4, Fiber 2.3, Sugar 30.9, Protein 5.3
FROG EYE SALAD
Make and share this Frog Eye Salad recipe from Food.com.
Provided by Lali8752
Categories Dessert
Time 35m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Prepare acini de pepe as directed on box.
- In saucepan beat eggs with wire whisk until foamy.
- Stir in flour, salt, sugar and pineapple liquid.
- Cook over low heat until thick and bubbly.
- In large bowl combine acini de pepe with egg mixture and chill overnight.
- Stir in pineapple, oranges and marshmallows.
- Fold in Cool Whip.
- Cover and Chill thoroughly.
Nutrition Facts : Calories 148.7, Fat 1.9, SaturatedFat 1.2, Cholesterol 12.4, Sodium 50.2, Carbohydrate 31, Fiber 1, Sugar 18.2, Protein 2.9
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.
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FROG EYE SALAD - CHELSEA'S MESSY APRON
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5/5 (10)Total Time 30 minsCategory Side DishCalories 272 per serving
- Prepare the pasta according to package directions to cook it al dente. Drain and rinse the pasta in very cold water. Place in a large bowl in the fridge.
- Drain the pineapple tidbits to get 1 cup pineapple juice. Use more juice from the crushed pineapple if needed.
- Remove 1 tablespoon of the pineapple juice and pour in a small bowl. Pour the remaining pineapple juice into a medium-sized pot and set over medium heat. Briskly whisk in the egg. Add the flour to the reserved tablespoon of pineapple juice and whisk with a fork until smooth like a paste -- add to the egg and pineapple juice mixture, whisking constantly. Add in the salt and white sugar.
- Cook over medium heat until the mixture has thickened, stirring occasionally, about 10 minutes. Remove the pot from the heat, stir in the lemon juice, and allow to cool in the fridge for about 30 minutes. Pour over the pasta and return the bowl to the fridge until both the pasta and the pineapple juice mixture are completely chilled.
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