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

ISO: fritters

Misc.
Hi Mickey
Could you please give me the recipe for pineapple fritters and cinnamon rolls. I'd liked to try the fritters as I have heard of them but have never tried them Thanks Tammy
MsgID: 0057482
Shared by: Tammy Ontario
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Fish and Seafood Recipes
  • December 4, 2008 RECIPE SWAP FISHING FOR FISH AND SEAFOOD RECIPES All Recipes Posted This Week - ...
  • California Pizza's Tricolore Salad Pizza recipes - 2
  • TRICOLORE SALAD PIZZA - MENU DESCRIPTION Source: California Pizza THIN CRUST PIZZA: Caramelized Parmesan pizza crust topped with chilled arugula, baby red leaf lettuce, radicchio, diced tomatoes and shaved Parmesan ch...
  • Pappadeaux Sauce and Crab Cakes - correction to sauce
  • Correction to sauce White Wine thyme scallions clam juice cooked until reduced for about an hour. first than strain reduction n all other is added. Including crawfish but little shrimp can be substituted. When serve...
  • Quick Chicken A La King with Rice or Baked Potatoes
  • QUICK CHICKEN A LA KING 1 tablespoon margarine or butter 1/4 cup chopped green or red pepper 1 (10 3/4 oz) can Campbell's Condensed Cream of Mushroom Soup 1/2 cup milk 1 1/2 cups cubed cooked chicken or ham* 4 cups h...
  • Spiced Banana Bread with Golden Raisins and Walnuts
  • SPICED BANANA BREAD WITH GOLDEN RAISINS AND WALNUTS 1 cup sugar 1 cup water 2 eggs 1/2 cup oil 2 1/2 cups flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground...
ADVERTISEMENT
  • Poached Egg Soup (serves 2)
  • POACHED EGG SOUP 5 to 6 cups good chicken broth 4 eggs garlic bread grated parmesan cheese Heat the broth to simmering. Pour enough of it into a large skillet to make a depth of about 1-inch and bring to simmer. B...
  • Zea Restaurant's Asian Tuna Stacks
  • ASIAN TUNA STACK Source: Zea Restaurant This was a bronze medal winning recipe at the 2010 New Orleans Wine and Food Experience's Grand Tasting event from Zea Restaurant. Picture: ...
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
  • ISO: fritters
  • 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!