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:
- Drain the pineapple cans and reserve the juice. Reserve the pineapple fruit in the fridge for later.
- In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth.
- Cook until mixtures comes to a low boil and thickens slightly. Remove from heat and allow to cool.
- Cook acini de pepe noodles according to package instructions. Drain and cool.
- Combine the acini de pepe and the thickened sauce in a tupperware. Refrigerate for a few hours or overnight.
- Once the acini de pepe mixture has chilled add it to a large bowl with the pineapple, mandarin oranges, coconut, marshmallows, and bananas.
- In a separate bowl beat the cream and sugar together until stiff peaks. Fold fresh whipped cream into the acini de pepe mixture. Serve immediately or refrigerate.
Nutrition Facts : Calories 300 kcal, Carbohydrate 47 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 51 mg, Sodium 76 mg, Fiber 3 g, Sugar 36 g, ServingSize 1 serving
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
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
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 (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
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
FROG EYE SALAD
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
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
JEANNIE'S FROG EYE SALAD
Steps:
- Strain pineapple and mandarin oranges; save juice.
- Mix eggs, flour, sugar, vanilla and juice from fruit. Cook until it boils stirring constantly. Chill in freezer 45 minutes or 3 hours in fridge.
- Cook noodles according to package. Drain and rinse with cold water.
- Mix fruit, Cool Whip, noodles and remaining ingredients together. Chill in freezer 45 minutes or 3 hours in fridge.
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
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