WebInstructions. 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, …
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Web2. Drain the cans of fruit, reserving the pineapple juice for later. You can even prepare the pasta beforehand if desired. Follow the instructions on the package to cook it. 3. Make …
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WebIn 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 …
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WebInstructions. 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 …
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WebPrepare the pasta, drain, and chill. Make the custard: Whisk pineapple juice and egg together, add a thickened flour paste, mix in sugar and salt. Stir until thickened. Chill: …
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WebInstructions. 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 …
WebDrain cans of fruit, saving the pineapple juice. 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 …
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WebWhisk the eggs into the hot pineapple mixture in the pot. Bring back up to a gentle boil; cook and stir 2 minutes longer or until thickened. Remove from the heat. Gently stir in lemon …
WebIn a medium sauce pan, combine 1 cup sugar, 2 Tbsps flour, and 1/2 tsp salt. Beat 3 egg yolks and add 1 3/4 cups reserved pineapple juice to them. Add this mixture to the other …
WebFrog Eye Salad, or Acini de Pepe Fruit Salad, is a sweet vintage pasta salad served as a side dish or dessert during holidays like Thanksgiving, Christmas, Easter, and Summer …
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WebDrain and run under cold water to cool quicker. Whisk the egg yolks, sugar, pineapple juice and flour together in a sauce pan and cook over medium heat, stirring continuously until …
WebRun under cold water after cooking to cool pasta. In a large serving bowl combine the whipped topping and reserved pineapple juice. Mix in the mandarin oranges, pineapple …
WebIn 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. …
WebIn 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 …
WebFirst, cook pasta and place it in large Tupperware to cool. Next, make the pineapple custard and let it cool. Then, add the custard to the pasta and mix. Cover and chill in the fridge …
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WebHeat the saucepan with the fruit juice mixture in it over medium-low to medium heat. Stir frequently and continue to cook until the mixture is bubbly and thick. Stir the cooked …
WebPlace the fruit in a lidded container and refrigerate until needed, later in this recipe. Add 3 quarts of water to a large saucepan, plus 2 teaspoons salt and bring to a boil. Add acini …
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