Pineapple Mandarin Orange Cream Orzo Salad Recipes

Steps:

• Heat 2 quarts water in pot, when boiled add pasta. Cook until done but firm.
• About 10 - 12 minutes. Stir while cooking.
• Drain in a colandar.
• Cool, then put in large bowl.
• In medium chilled metal mixing bowl, add whipping cream. Beat until soft peaks form, then slowly add the sugar and beat until stiff peaks form.Add optional nutmeg or cinnamon. Gently stir in vanilla.
• Fold the cream into the pasta, then add the pineapple and mandarin orange slices.
• Note: Save 4 mandarin orange slices for garnish on the top with mint leaves if available.
• Cover and chill before serving.
• You may serve individually in parfait glasses if you wish.
• Note: You may use Chinese 5 spice powder as a dash for a garnish on top. This is optional for taste, color.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
• Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes.
• Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.

Steps:

• Combine first 5 ingredients.
• Sprinkle gelatin over mixture and stir well.
• Spoon mixture into a 13x9x2-inch dish.
• Combine pecans and coconut; sprinkle over salad.
• Chill 6 hours or overnight.

Steps:

• Drain and reserve juice from oranges and pineapple. In small sauce pan, combine juices with sugar, flour and salt. Bring to a boil. Remove from heat.
• Combine mixture with cooked orzo. Chill overnight in refrigerator.
• Drain cherries and discard juice. Blend all fruit and Cool Whip into orzo custard mixture.

Steps:

• Drain pineapple and oranges, reserving juices; set fruit aside. Add water to juices to equal 3 cups; pour into a large saucepan. Add pudding mixes; cook over medium-high heat, stirring constantly until thickened and bubbly, 5-10 minutes. Remove from the heat; cool. , Place the pineapple, oranges and cherries in a 2-qt. bowl; pour dressing over and stir to coat. Chill for several hours. Add bananas just before serving.