ADVERTISEMENT
- Real Recipes from Real People -

Pat in Branson, question. Do you use just the dry mix and the pineapple and no water or other ingredients? N.T.

Misc.

.


MsgID: 0031324
Shared by: Elly
In reply to: Re Pan Size
Board: Cooking Club at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Couscous Lettuce Wraps
  • COUSCOUS LETTUCE WRAPS 1/2 cup chopped onion 1/2 cup chopped celery 1 clove garlic, minced 1 tablespoon vegetable oil 1 teaspoon salt 3/4 teaspoon ground turmeric 3/4 teaspoon lemon-pepper seasoning 3/4 teaspoon grate...
  • Baked Cavatelli with Italian Sausage
  • BAKED CAVATELLI 2 1/2 cup macaroni, wagon wheel or corkscrew pasta, uncooked 12 oz Italian sausage links, sliced 1/2-inch thick 3/4 cup chopped green onion, chopped 2 cloves garlic, minced 1 (15 oz) can tomato sauce 1...
  • Baked Salmon, baked sweet potato and pickled beets -
  • DINNER MENU: Baked Salmon Baked Sweet Potatoes with Nutmeg Pickled Beets with Onions Found a very easy way to fix salmon that even DH likes - he's never been fond of salmon nor have I because unless you're taking it o...
  • Brittingham's Pub Brown Bread Scones
  • BRITTINGHAM'S PUB BROWN BREAD SCONES 2 cups unbleached flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups whole wheat flour 2 tablespoons sugar 6 tablespoons (3/4 stick) unsalted butter, co...
ADVERTISEMENT
  • Jam Centers (butter cookies)
  • JAM CENTERS 2/3 cup butter, softened 1/3 cup granulated sugar 2 eggs, separated 1 teaspoon vanilla 1/2 teaspoon salt 1 1/2 cups flour, sifted 1/3 cup cherry or strawberry preserves (for serving) Cream together butter...
  • P. B. Snax (snack mix with peanut butter)
  • P. B. SNAX 1/3 cup peanut butter 2 tbsp butter or margarine 1 tsp ground cinnamon 1/4 tsp ground ginger 5 cups popped popcorn 2 cups bite-size shredded wheat 1 cup mini pretzels 1 cup multi-colored candy coated ch...
  • KYJoe's Alternative Meatloaf
  • KYJOE'S WORLD FAMOUS MEATLOAF #2 This meatloaf is so good it will make your face fall off. Makes the best cold meatloaf sandwiches anywhere. 3 pounds ground chuck steak 2 cups chopped bell peppers 1 cup fine chopped ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Pat in Branson, question. Do you use just the dry mix and the pineapple and no water or other ingredients? N.T.
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!