MINUTE TAPIOCA RECIPES
OLD-FASHIONED TAPIOCA PUDDING RECIPE | MYRECIPES
Look for tapioca with pasta and grains in the supermarket. Small pearl tapioca is different from instant tapioca and takes a bit longer to cook.
Provided by Wendy Kalen
Yield 4 servings (serving size: 1/2 cup)
Number Of Ingredients 8
Steps:
- Combine 3/4 cup water and tapioca in a medium saucepan; let stand 30 minutes.
- Add milk and salt to tapioca mixture; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens, stirring frequently. Combine sugar and eggs, stirring well with a whisk. Gradually stir about 1/2 cup hot tapioca mixture into egg mixture. Return tapioca mixture to pan. Cook 4 minutes or until thickened, stirring constantly.
- Remove from heat; stir in vanilla. Spoon pudding into a bowl. Place bowl in a large ice-filled bowl; let stand 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap. Chill. Garnish with grated nutmeg, if desired.
Nutrition Facts : Calories 221 calories, CarbohydrateContent 35.5 g, CholesterolContent 109 mg, FatContent 5.3 g, FiberContent 0.1 g, ProteinContent 7.7 g, SaturatedFatContent 2.5 g, SodiumContent 252 mg
ORANGE TAPIOCA SALAD RECIPE: HOW TO MAKE IT
Fresh, fruity flavor makes this pretty salad popular with all ages. Our whole family really digs into its fluffy goodness. I can put it together in the morning or even the night before and pop it in the fridge until suppertime. —Denise Nebel, Wayland, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 12-14 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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OLD FASHIONED TAPIOCA PUDDING RECIPE - FOOD.COM
I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.
From food.com
Reviews 5.0
Total Time 13 hours
Calories 555.9 per serving
From food.com
Reviews 5.0
Total Time 13 hours
Calories 555.9 per serving
- You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.
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CREAMY TAPIOCA PUDDING RECIPE - FOOD.COM
This is in response to a post on the boards. It is our favorite Tapioca Pudding. It is time consuming, so DH doesn't get it very often...and when he does, it doesn't last long at all. In fact, if it's been a really long time, he'll eat it himself in one sitting...thank goodness the Chef has the opportunity to "taste test"! ;-)) Prep time does not include soaking pearls overnight.
From food.com
Reviews 5.0
Total Time 1 hours 25 minutes
Calories 200.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours 25 minutes
Calories 200.8 per serving
- Serve warm or chilled.
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This creamy vanilla pudding turns out perfect every time! It's quick and easy to make, and the result is an old-fashioned pudding that's great for an after-school snack or to use as a base for many delicious desserts. —Jeanne Bullard, Charlotte, North Carolina
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Desserts
Calories 244 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Desserts
Calories 244 calories per serving
- Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.
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