|A Feast of Fish|
|by Ian McAndrew|
In A Feast of Fish, Ian McAndrew, Michelin-star chef and restaurateur with over 25 years experience in fish cookery, sets out to educate and enthu...
1 - 10 of 154 for mandarin orange pineapple salad
Dissolve Jello in hot water with frozen orange juice and mix ... oranges and the pineapple. After the ... minutes. Stir in Cool Whip and spread on top of salad.
Drain liquid from mandarin orange pieces and crushed pineapple. Use for ... Cool Whip. Top with shredded cheese. Let stand at least an hour before serving.
Mix all ingredients. Better if made a day before serving.
In a large bowl, combine pineapple, oranges and cottage cheese. ... mix well. Stir in Cool Whip and chill for several hours. Keeps well for several days.
Combine first ingredients. ... Spoon mixture into 13x9x2 inch dish. Combine pecans and coconut, sprinkle over salad. Chill 6 hours or overnight. Serves 15.
Combine first 5 ... mixture into a 13 x 9 x 2 inch dish. Combine pecans and coconut; sprinkle over salad. Chill 6 hours or overnight. Yield: 15 servings.
Combine first 5 ... stir well. Spoon mixture into 9x13x2 inch dish. Combine pecans and coconut. Sprinkle over salad. Chill 6 hours or overnight. 8 servings.
Drain fruit very well. Mix with remaining ingredients and let stand overnight. Garnish with mint leaves and whole maraschino cherries.
Heat crushed pineapple and sprinkle on the orange Jello. Stir until dissolves. Add the oranges and cottage cheese. Cool. Then add the Cool Whip.
Mix pudding and ... Add well drained oranges and pineapple. Add Cool ... refrigerate. Be sure to drain oranges and pineapple well and it will keep well.
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