Cook shrimp and cut up.
Shred head lettuce, fairly fine, and add cut up green onions.
Add shrimp and mix in Best Foods mayonnaise until salad is moist.
Add a little lime or lemon juice and pepper.
Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.
Combine
first\tfive
ingredients and cook until thickened. Cool.
Cook box of Spezziello 8 to 10 minutes in salted water. Blanch and drain.
Combine\twith
cooked
mixture
and refrigerate overnight.\tNext
day, add fruit, marshmallows and Cool Whip to refrigerated
mixture.
This recipe makes a large amount.
ontainer until well chilled.
Salad may be refrigerated for a
Cook macaroni until tender, drain.
Cook fruit juices, eggs, sugar and flour until it thickens.
Cool, add fruit, soup macaroni and Cool Whip.
Add marshmallows and refrigerate.
Makes large salad and can be frozen.
ix lightly but thoroughly.
Salad will keep as long as
ntil chilled in airtight container. Salad may be kept for as
Cook macaroni; rinse with cool water. Drain canned fruit well. Cook sugar, salt, flour and eggs; cool. Then mix all together except marshmallows and Cool Whip. Refrigerate overnight. May freeze this fruit mixture. Add Cool Whip to the amount of salad you want to use; add marshmallows. Makes a large salad.
ood and a make ahead salad/dessert.
(I never use
vernight in airtight container.
Salad may be refrigerated for as
orning, add remaining ingredients.
Salad will keep as long as
Combine sugar, flour and salt.
Gradually stir in pineapple juice and egg.
Cook and stir over medium heat until thick.
Add lemon juice.
Cool.
Cook macaroni product as directed on package. Rinse, drain and cool.
Boil noodles in salted water until tender.
Drape cotton dish towel over colander to drain noodles, rinse with cold water. Drain mandarin oranges, but reserve juice of all three pineapples. Cook pineapple juice, sugar, flour, eggs and lemon juice until thick.
Pour over cooked noodles and let set overnight.
Add all fruit, Cool Whip, marshmallows and coconut to taste.
Makes large salad.
ix lightly but thoroughly.
Salad may be refrigerated for as
br>Refrigerate until chilled. The salad can be refrigerated for as
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
ork in pan.
Make salad; Line crispy tortillas with romaine
killet; set aside.
Add Recipe Ready Chopped Seasoning Blend and