ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Fried Apples

Misc.
recipelink.com Chat Room Recipe Swap - 2001-06-25
From: Kelly~WA

Fried Apples

6 or 7 apples
6 TBS margarine
1 tsp. nutmeg
1/3 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon

Sift together sugar, nutmeg, cinnamon and salt. Set aside. Core apples and slice. Heat margarine in skillet. Spread sliced apples and 1/2 the sugar mixture evenly in bottom of skillet. Cook 3 to 4 minutes. Turn apples & sprinkle with remainder of sugar mixture. Cook until apples look transparent.
MsgID: 315094
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-25
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Goat Cheese Spread with Herbs and Olive Oil
  • GOAT CHEESE SPREAD WITH HERBS AND OLIVE OIL 8 ounces goat cheese (about 1 cup) 2 tablespoons heavy (whipping) cream, more if needed 2 tablespoons extra-virgin olive oil plus more for drizzling 2 tablespoons dry white ...
  • Hot Fudge Cake (9-inch square, Taste of Home, 1990's)
  • HOT FUDGE CAKE "I found this recipe recently in Taste of Home magazine," McClaskey wrote. It was "an instant family hit." 1 cup all-purpose flour 3/4 cup granulated sugar 6 tablespoons unsweetened cocoa powder, divid...
  • Wedding Cake Frosting, Bonni, NH
  • I am not a caterer, but have done several weddings for family and friends. I always use Duncan Hines cake mixes, but make my own fillings and frosting. The frosting recipe I use is: 1 cup shortening (Crisco, if you ...
  • Hot Crab Dip (with cream cheese and almonds)
  • HOT CRAB DIP 2 packages (8 ounces each) cream cheese 2 cans (7 ounces each) crabmeat, flaked 1/2 cup chopped almonds 4 tablespoons onions, chopped 2 tablespoons milk (or more, as needed) 2 tablespoons Worcestershire s...
ADVERTISEMENT
  • Shrimp and Seared Grits
  • SHRIMP AND SEARED GRITS FOR THE SEARED GRITS: 3/4 cup uncooked quick-cooking grits 3 cups skim milk 1/8 teaspoon salt vegetable cooking spray FOR THE BROWNED...
  • Burmese Nan Yang Restaurant Ginger Salad
  • Burmese Ginger Salad Source: Sunset Magazine, Dec. 1988 Makes 6 first-course servings Less known than the cuisines of its Asian neighbors, the food of Burma deserves recognition. Here, we present a refreshing sampler me...
  • Hot Sauce made with Grape Jelly
  • Maybe this is the recipe, we use it to make this with sausage. 1/2 cup catsup 6 ounce jar mustard 10 jar jelly Hot sausage, as desired (cooked) Mix catsup, mustard and jelly together and simmer until hot. Add desired...
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
  • Recipe: Fried Apples
  • 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!