|Tommy Tang's Modern Thai Cuisine|
|by Tommy Tang|
A colorfully illustrated collection of more than ninety original recipes adapting traditional Thai flavors to American kitchens and cooking techni...
1 - 10 of 78 for tang fruit salad
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Cut peaches into ... strawberries and bananas and mix all fruit together with 4 tablespoons Tang, the syrup. Tang makes the dressing for the fruit salad.
Drain canned fruit, reserve juice. ... and 3 tablespoons Tang. Slowly add ... whisk; mix well. Add the rest of the juice. Pour over fruit. Chill. Serve cold.
Mix pudding and Tang in bowl. Add ... juice from other fruit and discard. Add ... banana; mix well. Cover and refrigerate. Makes approximately 6 servings.
Mix Tang and pineapple juice; set aside. Mix fruit. Sprinkle pudding (dry) on fruit. Sprinkle Tang and pineapple juice on fruit and toss lightly. Chill.
Drain both but ... 4 teaspoons of Tang. Add to ... electric mixer. Add fruit to pudding mixture and refrigerate. Before serving, add 2-3 cut up bananas.
Dissolve Tang in pudding and pineapple juice. Mix until thick. Fold in fruit.
Mix together and add banana before serving.
Use the dry ... the other ingredients. (The bananas do not discolor, but if the salad stands for a while, they have a tendency to get a little "mushy.")
Mix well and add: Mix well and add 2 chopped bananas. Add cherries (optional).
Drain pineapple and ... with 3 teaspoons Tang. Add 1 ... to liquid and mix well. Pour over all fruit; mix well. Cover and store in refrigerator overnight.
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