Frog Eyed Salad Recipes
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 RECIPE
Steps:
- Cook pasta in lightly salted rapidly boiling water for 10 minutes. Drain and rinse in cold water. Drain well.
- In a large bowl, using an electric mixer, beat together Instant pudding mix, 1/4 cup reserved pineapple juice, sugar and milk for 2 minutes.
- Add drained pasta to pudding mixture and fold gently until combined. Cover and refrigerate overnight.
- Place all drained fruit in a bowl or a 1-gallon resealable bag and refrigerate overnight.
- When ready to serve, add cold fruit, cool whip, mini marshmallows and coconut to pasta mixture and fold to combine. Serve in a large bowl or individual serving dishes. Top with Reddi Wip if desired.
Nutrition Facts : Calories 340 kcal, Carbohydrate 65 g, Protein 4 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 76 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 /12 of the recipe
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
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
GLUTEN FREE FROG EYE SALAD
It took me 18 months, but I finally figured out how to make a fabulous frog eye without gluten! Pasta Mia and Barilla both make a Stelline shape that works great. Enjoy your frog eye again!!! p.s. I found the pasta on vitacost.com. p.s.s. an 8-oz container of Cool Whip can be substituted for the whipping cream and sugar with little change in flavor.
Provided by wyojess
Categories Free Of...
Time 1h20m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to box directions (~6 minutes). Drain pasta and set aside.
- Drain oranges and return to the can with the drained crushed pineapple. Reserve pineapple juice. Cover and refrigerate fruit.
- Whisk together rice flour, salt, sugar, egg and pineapple juice. Bring to a boil. Pour over pasta and mix well. Refrigerate until thoroughly chilled (~1 hour).
- Whip whipping cream and sugar until stiff peaks form.
- Fold whipping cream, chilled fruit, pasta mixture and marshmallows together. Chill until ready to serve.
- ENJOY!
Nutrition Facts : Calories 195.1, Fat 8, SaturatedFat 4.7, Cholesterol 42.7, Sodium 66.9, Carbohydrate 31.5, Fiber 1.3, Sugar 27.3, Protein 1.7
FROG EYED SALAD
If you want your kids to eat fruits and pasta get them to help with this. My aunt made this for my oldest son.
Provided by Jannet
Categories Salad 100+ Pasta Salad Recipes
Time 9h
Yield 15
Number Of Ingredients 11
Steps:
- In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.
- While sauce is cooking, 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 and rinse with cold water.
- In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.
- Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 447 calories, Carbohydrate 90 g, Cholesterol 41 mg, Fat 7.2 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 5.3 g, Sodium 50.2 mg, Sugar 54.4 g
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.
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- In a large mixing bowl, beat the pineapple juice, milk, sugar and pudding mix until thoroughly combined, about 1-2 minutes.
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- Cook the acini de pepe pasta in a pot of boiling water with 1 teaspoon of salt according to package directions. Drain and rinse with cold water.
- In a small saucepan, combine the reserved pineapple juice, sugar, egg, salt, and cornstarch over medium heat. Whisk well and cook, stirring constantly, until slightly thickened. Remove from heat and cool completely.
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- Cook acini di pepe according to package directions in salted water (1-2 tsp). Drain and rinse with cold water in a fine mesh strainer until pasta is cool to the touch. Set aside.
- In a large bowl, combine the dry pudding mix with milk or a combination of milk and reserved pineapple juice (for a sweeter salad) to equal 1½ cups liquid (see notes). Whisk until combined. Place in the freezer or fridge to firm up pudding; about 5-10 minutes.
- Once pudding is firm, fold in the whipped topping. Add the cooked pasta, fruit, marshmallows and coconut. Fold gently. Cover and refrigerate for 1-2 hours to soak up all the flavors and give it a fluffy texture. Serve chilled. Store leftovers in the refrigerator.
FROG EYE SALAD (ACINI DE PEPE SALAD) - DINNER, THEN DESSERT
From dinnerthendessert.com
Estimated Reading Time 4 mins
- In a large pot whisk together the sugar, flour, salt, pineapple juice and eggs on medium heat until thickened then turn off the heat and whisk in the lemon juice.
- Cook the acini de pepe pasta one minute shy of the directions then drain and rinse well before adding to the pineapple egg mixture and mixing it together.
- Refrigerate the pasta mixture until fully chilled and just before serving mix with the oranges, pineapple, cool whip and marshmallows.
FROG EYE SALAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Estimated Reading Time 4 mins
- Place cooked pasta in a mixing bowl. Add drained mandarin oranges. Pineapple tidbits and reserved pineapple juice.
FROG EYE SALAD [STEP-BY-STEP PHOTOS] | CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Estimated Reading Time 6 mins
- 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.
FROG EYE SALAD - EASY SIDE DISH RECIPES
From saltysidedish.com
Estimated Reading Time 7 mins
- Mix 2 cups milk and 1 package pudding together and whisk well. Refrigerate for at least five minutes (the longer the better so do this step first)
- Drain the juice of the oranges, tidbits and crushed pineapple (as best as you can for the crushed pineapple) into a large saucepan and set the fruit aside.
- Bring pan to a boil and stir in Acini Di Pepe pasta. Heat according to Pasta package directions (about 10 minutes).
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- In a large pot of salted boiling water, prepare pasta according to package directions. Drain and set aside to cool.
- In a medium saucepan, combine 1 3/4 cup of the reserved pineapple juice and the granulated sugar. Whisk over medium heat until dissolved.
- Add beaten eggs and flour. Heat mixture to 170°F, whisking constantly. Mixture will thicken to a custard consistency after 10-20 minutes. Remove from heat and let cool completely.
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- Bring a medium sized pot to boil, and boil the Acini de Pepe pasta according to the package directions. Drain the water out, and let the pasta cool.
- In a medium size pot add pineapple juice, sugar, egg, flour, salt, and lemon juice, and whisk them together. Bring to a low boil over medium heat, stirring constantly. Cook until the mixture thickens slightly.
- Pour the pineapple sauce over the pasta in a large bowl and let it cool at least 2 hours, or over night in the refrigerator.
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