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

ISO: Pizzelle filling

Misc.
ADVERTISEMENT
I am searching for a filling for a rolled pizzelle. I would also like to freeze them....can anyone help me?
MsgID: 215585
Shared by: Pam Pittsburgh
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Pizzelle filling
  Pam Pittsburgh
2 Recipe: Fillings for Pizzelles
  Halyna - NY
3 ISO: pizzelles ;about freezing them
  Karen Pittsburgh PA
ADVERTISEMENT
Random Recipes
  • Mexico Chiquito Salsa (copycat recipe)
  • I have basically lived on Mexico Chiquito Hot Sauce Dip (or salsa) for 30 years. I have made many attempts through the years to replicate it. The closest I have came to it is as follows: MEXICO CHIQUITO SALSA (copyc...
  • Spice Route Chicken
  • SPICE ROUTE CHICKEN 1 tablespoon extra-virgin olive oil 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces Salt and freshly ground black pepper 1/3 cup chopped red onion 1/4 cup finely chopped g...
  • Malted Milk Float (blender)
  • MALTED MILK FLOAT 1 cup chocolate milk 1/4 cup chocolate ice cream 2 tablespoons chocolate malt powder ice cream In blender whir 1 cup chocolate milk, 1/4-cup scoop chocolate ice cream, and 2 tablespoons chocolate ma...
  • Pecan Cream Cheese Spread
  • PECAN CREAM CHEESE SPREAD 1/2 cup pecans 1 (8 oz.) pkg. cream cheese, softened Chop pecans coarsely in food processor fitted with a steel blade. Add softened cream cheese and process until smooth. Scrape out with a...
  • Summer Quiche (using corn, onions, peppers and cheddar)
  • SUMMER QUICHE "When vegetables and eggs are coming in by the basketful, it’s prime time for making up this summer quiche. Use whatever vegetables you have on hand. Corn and peppers is my favorite summer combination....
ADVERTISEMENT
  • Backyard Brat Relish (Bob Evans Sausage recipe)
  • BACKYARD BRAT RELISH 1 pkg. any flavor Bob Evans Bratwurst Sausage FOR THE RELISH: 1 1/2 cups diced fresh ripe tomatoes 2/3 cup diced celery 1/2 cup diced red or yellow onion 2 to 3 rounded...
  • Green Mills Artichoke ingredient list
  • Hello - although I do not have the amounts to the salsa, I did talk the nice bartender yesterday afternoon to get the ingredients list as to what is in the salsa. Absolutely yummy salsa - SO....I hope this helps: ARTI...
  • Green Salad with Grilled Plums
  • GREEN SALAD WITH GRILLED PLUMS "This salad is substantial enough for a light lunch, or will serve 6 as a side salad with dinner." 4 plums, quartered and pitted 3 tablespoons lemon juice 2 tablespoons extra-virgin oli...
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: Pizzelle filling
  • 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!