What is frog eye salad recipes - Fruit pasta salad
Author: Brian Abshire
It's made with acini de pepe, pineapple, mandarin oranges, coconut and marshmallows, all tossed together in a sweet creamy custard sauce. This frog eye salad is made with acini di pepe (or couscous) pasta, coconut, pineapple, mandarin oranges, and marshmallows.
Frog Eye Salad
This frog eye salad is made with acini di pepe (or couscous) pasta, coconut, pineapple, mandarin oranges, and marshmallows.
Provided by: Allrecipes Member
Total time: 575 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 14
Provided by: Allrecipes Member
Total time: 575 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 14
Ingredients:
- 1 ¾ cups unsweetened pineapple juice
- 1 cup white sugar
- 2 eggs, beaten
- 2 tablespoons all-purpose flour
- 2 ½ teaspoons salt, divided
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1 (16 ounce) package acini di pepe pasta
- 3 (11 ounce) cans mandarin oranges, drained
- 2 (20 ounce) cans pineapple tidbits, drained
- 1 (20 ounce) can crushed pineapple, drained
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup miniature marshmallows
- 1 cup shredded coconut
Nutrition:
- Calories: 580.6 calories
- Carbohydrate: 114.1 g
- Cholesterol: 37.2 mg
- Fat: 11 g
- Fiber: 4 g
- Protein: 8.6 g
- Saturated Fat: 7.4 g
- Sodium: 647.7 mg
- Sugar: 74.5 g
- Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
- Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
- Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
- Before serving, add marshmallows and coconut; toss and serve.
Frog Eye Salad
This Frog Eye Salad is a classic sweet side dish, with a terrible name. It's made with acini de pepe, pineapple, mandarin oranges, coconut and marshmallows, all tossed together in a sweet creamy custard sauce. It's perfect for potlucks, or holiday dinners!
Provided by: Aimee
Yields: 16 servings
Number of ingredients: 15
Provided by: Aimee
Yields: 16 servings
Number of ingredients: 15
Ingredients:
- 1 cup Acini di Pepe Pasta
- 2/3 cup pineapple juice
- 1/2 cup granulated sugar
- 1 egg
- 1 TBS flour
- 1/4 tsp salt
- 1/2 tsp lemon juice
- 20 oz crushed pineapple ((drained))
- 20 oz pineapple chunks ((drained))
- 29 oz mandarin oranges ((drained))
- 16 oz maraschino cherries ((optional))
- 1 1/2 cups mini marshmallows ((optional))
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Nutrition:
- Calories: 265 kcal
- Carbohydrate: 47 g
- Protein: 2 g
- Fat: 9 g
- Saturated Fat: 5 g
- Trans Fat: 1 g
- Cholesterol: 41 mg
- Sodium: 56 mg
- Fiber: 3 g
- Sugar: 38 g
- Serving Size: 1 serving
- 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.
- Scoop the mixture into another bowl, and place it in the fridge for 20-30 minutes to cool 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.
- Add the pineapple, mandarin oranges, cherries, and marshmallows to the bowl. And carefully fold them together.
- For the Whipped Cream:
- Add the heavy cream, powdered sugar, and vanilla extract and whisk together in a large bowl over high speed, until heavy peaks are formed.
- Add the whipped cream to the salad, and fold it carefully into the salad.
- Serve immediately, or refrigerate for a few hours and serve.
Frog Eye Salad Recipe
This delicious frog eye salad is creamy, fluffy, and filled with pineapple, mandarin oranges, and marshmallows. It is perfect for bringing to any gathering or potluck. Trust me when I say this will fly off the table!
Provided by: Alyssa Rivers
Total time: 140 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 10
Provided by: Alyssa Rivers
Total time: 140 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
- 16 ounces acini de pepe
- 3 egg yolks
- 1/2 cup sugar
- (2) 20 ounces cans of pineapple tidbits
- 1 tablespoon flour
- 1/2 tablespoon cornstarch
- 8 ounces cool whip
- 1 (15 ounce) can mandarin oranges (drained)
- 1 cup shredded coconut
- 1 cup mini marshmallows
Nutrition:
- Calories: 294 kcal
- Carbohydrate: 57 g
- Protein: 7 g
- Fat: 6 g
- Saturated Fat: 3 g
- Cholesterol: 52 mg
- Sodium: 39 mg
- Fiber: 2 g
- Sugar: 26 g
- Unsaturated Fat: 1.3 g
- Serving Size: 1 serving
- Cook the pasta according to package directions, then drain and set aside.
- In a medium saucepan, add the egg yolks, sugar, juice from your pineapple cans (set aside pineapple), flour, and cornstarch.
- Bring to a low boil and whisk for 4-6 minutes.
- Reduce to a simmer until it starts to thicken.
- Add it to a bowl and put it in the fridge for an hour.
- In a large bowl, add the pasta, pineapple, custard mixture, cool whip, mandarin oranges, shredded coconut, and mini marshmallows.
- Stir everything together until combined.
- Refrigerate for at least an hour, then serve.
Frog Eye Salad Recipe
If you are looking for the perfect easy frog eye salad recipe, you will love this version of the classic sweet side dish.
Total time: 270 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 15 servings
Number of ingredients: 12
Total time: 270 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 15 servings
Number of ingredients: 12
Ingredients:
- 1 Tablespoon cornstarch
- 1 cup white sugar
- 1/2 teaspoon salt
- 3 egg yolks, beaten
- 1 3/4 cup pineapple juice (from juice in pineapple cans)
- 1 box Acini de Pepe Macaroni
- 1 (20 ounce) can crushed pineapple in real pineapple juice (not syrup) drained, SAVE JUICE
- 1 (20 ounce) can pineapple tidbits in real pineapple juice (not syrup) drained, SAVE JUICE!
- 2 (15 ounce) cans mandarin oranges, drained
- 2 (8 ounce) containers of cool whip
- 1 (10 ounce) package mini marshmallows
- 1/2 cup sweetened shredded coconut.
Nutrition:
- Calories: 151 calories
- Carbohydrate: 33 grams carbohydrates
- Cholesterol: 37 milligrams cholesterol
- Fat: 2 grams fat
- Fiber: 1 grams fiber
- Protein: 2 grams protein
- Saturated Fat: 1 grams saturated fat
- Serving Size: 1 serving
- Sodium: 101 milligrams sodium
- Sugar: 27 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 1 grams unsaturated fat
- Drain pineapple cans and save the juice.
- In a small bowl combine cornstarch with 2 Tablespoons reserved pineapple juice. Mix well making sure cornstarch is dissolved.
- In a medium pot, combine sugar, salt, egg yolks, and 1 ¾ cup pineapple juice from cans.
- Cook over medium heat, stirring constantly until mixture has thickened. Set aside and cool completely.
- Cook Acini de Pepe according to package directions.
- Drain and set aside to cool.
- Once sauce and pasta are completely cooled, assemble salad.
- In a large bowl combine pasta and sauce. Mix well.
- Add crushed pineapple, pineapple tidbits, mandarin oranges and mix well.
- Add in the cool whip, marshmallows and coconut and mix well.
- Chill 4 hours - overnight. Mix again before...
- Chill 4 hours - overnight. Mix again before serving.
