ACINI DI PEPE FRUIT SALAD RECIPES RECIPES

Name: Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb 90% lean ground beef; 1- 1/2 teaspoon kosher salt; 1/2 cup diced onion; 1/2 cup diced celery; 1/2 cup diced carrot; 28 oz can crushed or diced tomatoes (I prefer crushed tuttorosso); 32 oz beef stock*; 2 bay leaves; 4 oz small pasta such as Acini di pepei*; grated parmesan cheese and ricotta (optional); *check labels for gluten-free.

BEEF, TOMATO AND ACINI DI PEPE SOUP (INSTANT POT, SC ...

Beef, Tomato and Acini di Pepe Soup (Instant Pot, SC ... image

My family DEVOURED this delicious bowl of soup made with ground beef, tomatoes, and tiny pasta. It's warm and comforting, like a great big hug on a cold winter day.

Provided by Gina

Categories Soup

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 lb 90% lean ground beef
1- 1/2 teaspoon kosher salt
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
28 oz can crushed or diced tomatoes (I prefer crushed tuttorosso)
32 oz beef stock*
2 bay leaves
4 oz small pasta such as Acini di pepei*
grated parmesan cheese and ricotta (optional)
*check labels for gluten-free.

Steps:

Instant Pot Recipe:
Stove top directions:
Slow Cooker directions:

Nutrition Facts : ServingSize 1 generous cup, Calories 249 kcal, CarbohydrateContent 23 g, ProteinContent 21 g, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 49 mg, SodiumContent 593 mg, FiberContent 3 g, SugarContent 4 g

FROG EYE SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Frog Eye Salad Recipe | Food Network Kitchen | Food Network image

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

Total Time 2 hours 45 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

Kosher salt
Two 8-ounce cans crushed pineapple
Two 8-ounce cans pineapple tidbits
1/2 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1 cup acini di pepe pasta
One 16-ounce can mandarin oranges, drained
1 cup unsweetened shredded coconut, plus a large pinch for garnish
1 cup mini marshmallows
8 ounces frozen whipped topping, thawed

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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