Acini Di Pepe Salad Food

ACINI DI PEPE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
• The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

FROG EYE SALAD

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.

LEMON PEPPER ACINI DI PEPE

Steps:

• Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente. Reserve 1 cup cooking water, then drain pasta.
• Melt butter in same pot with oil. Remove from heat and stir in pasta, cheese, zest, pepper, 1/2 teaspoon salt, and 1/2 cup cooking water (add more to moisten if necessary).

ACINI DI PEPE SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine mayonnaise, whipped topping, onion and celery seed. Add cauliflower, pineapple, peas, raisins and pasta; toss to coat. Cover and refrigerate 1 hour. If desired, serve on a lettuce-lined plate and sprinkle with parsley.

ACINI DE PEPE WITH SPINACH AND FETA

Steps:

• Cook pasta in a 4- to 6-quart pot of boiling salted water , uncovered, stirring occasionally, until al dente, then drain well in a coarse-mesh sieve. Transfer to a bowl and keep warm, covered.
• Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, red pepper flakes, and scallions, stirring occasionally, until garlic is golden, about 2 minutes. Add spinach and cook, stirring, until heated through, about 4 minutes.
• Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.

ACINI DI PEPE SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for about 6 minutes or until tender. Drain and rinse under cold water to stop the cooking process.
• Toss the pasta with the olive oil, red wine vinegar, and salt. Fold in the tomatoes, pine nuts, radicchio, onion, and basil. Sprinkle with the feta cheese.
• Serve at room temperature.

ACINI DI PEPE SALAD

Steps:

• Cook pasta per box directions. Drain and rinse when done then set aside to cool.
• Heat pineapple juice, sugar, salt, flour, and eggs over medium heat. Bring to a boil, stirring until mixture thickens. Set aside to cool.
• When both pasta and pineapple juice mixture are cool, combine them then refrigerate in an airtight container overnight.
• Next day: stir in fruit and nuts (if desired). Fold in Cool-Whip. Refrigerate until ready to serve. Makes enough for a big crowd!

ACINI DI PEPE SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for about 6 minutes or until tender. Drain and rinse under cold water to stop the cooking process.
• Toss the pasta with the olive oil, red wine vinegar, and salt. Fold in the tomatoes, pine nuts, radicchio, onion, and basil.
• Sprinkle with the feta cheese.
• Serve at room temperature.

ACINI DI PEPE SALAD

Steps:

• Cook the Acine De Pepe pasta--DO not cooked thoroughly.
• Drain the pineapples and oranges. SAVE JUICES. Mix the juices with sugar, flour and eggs.
• In a bowl stir in with all the ingredients. Let sit over night in the refrigerator, then add the fruit and the Cool Whip. Let it chill for 2 hours, then serv it and enjoy it. - SINC.
• Grammy Maria.

FRUITY AND FROSTY ACINI DI PEPE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain and reserve.
• In a small saucepan, beat eggs with a wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt.
• Cook mixture over low heat until thickened and coats the spoon; stir constantly for 2 minutes and cool to room temperature.
• In a large bowl, combine pasta, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture and whipped cream; cover and chill.
• When chilled, stir mixture and garnish with cherries; serve.

ACINI DI PEPE AMBROSIA SALAD

Steps:

• Combine sugar flour and salt in a saucepan.
• Gradually stir in 1 3/4 cup of pineapple juice and eggs and cook until thick.
• Add lemon juice and stir well.
• In a separate pan boil 3 quarts of water, 1 teaspoon of oil and the dry pasta. Cook until soft.
• Drain and rinse with cold water. Let cool to room temperature.
• Combine with egg mixture and refrigerate overnight in an air tight container.
• Mix lightly and add the mandarin oranges, pineapple, marshmallows and coconut.
• Serve immediately.

MOM'S FROG EYE SALAD RECIPE

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.

ACINI DI PEPE WITH SPINACH AND FETA

Steps:

• cook acini di pepe according to package directions, drain, and keep warm.
• heat oil and butter in a skillet.
• add garlic pepper flakes and scallions, and cook 2 minutes.
• add spinach and cook until wilted, 2 minutes or so.
• add pasta back to skillet, add feta cheese. season with salt and pepper to taste.
• serve.