PANCAKE RECIPE WITH CAKE FLOUR RECETAS

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FROG EYE SALAD RECIPE | ALLRECIPES



Frog Eye Salad Recipe | Allrecipes image

An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows.

Proporcionado por Allrecipes Member

Categorías     Fruit Pasta Salad

Tiempo Total 14 hours 5 minutes

Tiempo de Preparación 15 minutes

Hora de Cocinar 30 minutes

Rendimiento 10 servings

Número de Ingredientes 15

1 cup white sugar
2 tablespoons all-purpose flour
2 ½ teaspoons salt, divided
1 ¾ cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
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

Paso a Paso:

  • 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 and remaining salt. Cook pasta until al dente. Drain and rinse under cold water.
  • 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.

Información Nutricional : Calories 580.6 calories, CarbohydrateContent 114.1 g, CholesterolContent 37.2 mg, FatContent 11 g, FiberContent 4 g, ProteinContent 8.6 g, SaturatedFatContent 7.4 g, SodiumContent 647.7 mg, SugarContent 74.5 g

CHICKEN NOODLE SOUP RECIPE - BETTYCROCKER.COM



Chicken Noodle Soup Recipe - BettyCrocker.com image

This old-fashioned chicken noodle soup welcomes you home from the cold. One taste and you'll see why it's one of Betty's Best.

Proporcionado por Betty Crocker Kitchens

Tiempo Total 1 hours 55 minutes

Tiempo de Preparación 55 minutes

Rendimiento 6

Número de Ingredientes 14

1 cut-up whole chicken (3 to 3 1/2 lb)
4 1/2 cups cold water
1 teaspoon salt
1/2 teaspoon pepper
1 medium celery stalk (with leaves), cut-up
1 carrot, cut up
1 small onion, cut up
1 parsley sprig
2 medium carrots, sliced (1 cup)
2 medium celery stalks, sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 tablespoon chicken bouillon granules
1 cup uncooked medium egg noodles (2 oz)
Chopped fresh parsley

Paso a Paso:

  • Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
  • Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
  • Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.

Información Nutricional : Calories 190 , CarbohydrateContent 10 g, CholesterolContent 80 mg, FatContent 1 , FiberContent 1 g, ProteinContent 25 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1120 mg

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