How To make Glorified Pasta Salad
2 Egg
1 cn (20-oz) crushed pineapple
Drained reserving 2 Tb Liquid 3 tb Lemon juice from
Concentrate 2 tb Sugar
1 tb Butter/margarine
1/4 ts Salt
1 cn (11-oz) mandarin oranges
Drained and halved 1 cn (8-oz) seedless grapes
Drained and halved 2 c Miniature marshmallows
2 1/2 c Whipping cream whipped
1/4 c Finely chopped maraschino
Cherries 1 c Acini di pepe/rosmarina/
Rings uncooked Prepare acini de pepe according to package directions; drain. In small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat until mixture thickens and coats a metal spoon, stirring constantly, about 2 minutes. Cool to room temperature. In large bowl, combine acini de pepe,
pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture, then whipped cream. Cover; chill thoroughly. Stir gently before serving. Garnish with cherries. Refrigerate leftovers.
How To make Glorified Pasta Salad's Videos
Dylan Hollis - FROG EYE SALAD | 1968
Pasta; except it's a sweet dessert. Welcome to 1960's America.
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Carbonara pasta with zucchini
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***RECIPE, SERVES TWO***
2 egg yolks
1/4 cup (60 ml) milk
1 oz (30 g) grated parmesan or pecorino cheese
1 large zucchini (or two small ones)
4-6 garlic cloves, peeled and chopped
6 oz (170 g) bacon, cut into large chunks
6 oz (170 g) dried pasta
some fresh, chopped herbs (I like rosemary and sage)
salt
pepper
Combine the egg yolks, milk and grated cheese, and grind in an unholy amount of pepper. Stir until smooth.
Cut the zucchini into quarters, then shave the seedy core out of each quarter before cutting them further into bite-size pieces. I recommend doing this and getting your garlic and herbs chopped before you start cooking.
Put a pot of salted water on high heat. Put the bacon pieces into a cold, wide pan, and then turn the heat on medium. Stir occasionally to slowly render some fat out of the bacon and to let it go brown and crisp.
When the water boils, put in the pasta, and cook it for a minute or two less than what the package recommends. If the bacon ever seems like it's going to burn before the pasta is done, just take it off the heat.
When you're one minute from draining the pasta, stir in the zucchini. When you're about to drain, stir in the garlic and turn off the heat. Drain the pasta, reserving some of the cooking water. (I do this by putting a glass in the sink to catch some of the water.)
Stir the pasta into the pan and let it fry for a moment. Deglaze the pan with pasta water, and remove it from the heat. When the bubbling has stopped, put in your egg mixture, stirring constantly.
Return the pan to the heat and stir until you just see the sauce thicken, then remove again. If the sauce seems too thick, stir in more pasta water — remember the sauce will thicken as it cools. Stir in the herbs, then eat.
How To Make The Best Baked Mac And Cheese
Nothing says comfort like homemade Mac and Cheese! Ours is ooey, gooey, and packed with delicious melty cheese. It's as gouda as it gets!
Get the recipe here:
00:00 Into
00:53 Noodles
01:25 Cheese
02:25 Sauce
04:22 Let's Get Baking!
5:07 Outro
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~Daily Dinner Bell ~ Glorified Goulash with Angie's Pantry
Daily Dinner Bell is Inspiring Meals for you for your Daily Dinner Meals...
Glorified Goulash Recipe
1lb hamburger Browned with onion & Celery, Garlic & Salt & Pepper to taste
1 sm. onion Chopped
3 Celery stalks Chopped
2 Garlic Cloves minced
Then add;
1 med can of Stewed Tomato's
1 med can of Tomato Sauce
Salt & Pepper to taste
Then add Cooked
1 lb of Barilla Cellentani
I let mine sit for about 20 mins to let flavors combine together.
Then it is ready to serve. :)
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