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Ambrosia With Acini Di Pepe

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.2759
Energy (kCal)539.4233
Carbohydrates (g)135.5438
Total fats (g)2.8935
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the absolute BEST Summer Ambrosia Salad Please follow directions exactly. | 2. Boil the 1 cup of Acini De Pepe according to pasta box instructions. | 3. While the pasta is cooking, Add drained crushed pineapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container (I use a large plastic tub with lid). | 4. On the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (DO NOT STIR YET). | 5. When pasta is done cooking drain completely (DO NOT COOL). | 6. Pour drained pasta on top of the mini-marshmallows in your container. | 7. Allow to sit or about 1 minute. | 8. This allows the marshmallows to melt a bit. | 9. Stir until mixed well (it will be very soupy). | 10. Cover and refrigerate overnight. | 11. The next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows. | 12. Stir well. | 13. Keep refrigerated until serving. | 14. Your guests will RAVE over this dish. | 15. I bring it to every summer party and people always look forward to having it! | 16. ENJOY! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    acinus di pepe pasta 1 cup - - - -
    pineapple 1 can crushed 123.6882 32.4558 1.3358 0.2969
    cream 1 container sour - - - -
    mandarin orange 2 cans 309.8951 78.0 4.7361 1.8126
    marshmallow 1 105.84 25.088 1.204 0.784
    topping not 2 containers thawed whipped - - - -
    red food coloring 8 drops - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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