ADVERTISEMENT
- Real Recipes from Real People -

ISO: re:dazey donut factory

Misc.
ADVERTISEMENT
Did anyone ever find instructions for these things?? I too bought one at a garage sale with no instructions but a promise that it works. Ive had it for over 2 years and Id really love to try it. Any basic recipe would be really great!! As for the sticking problem - whoever used mine last stuck an oiled paper towel between the two halves before they stored it, and it opens and shuts no problem. Thanks :)


MsgID: 114648
Shared by: Jenny
In reply to: Dazey Donut Factory
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Southwestern Bean Paella (vegetarian)
  • SOUTHWESTERN BEAN PAELLA 2 tbsp oil 1 medium-size onion, chopped 1 medium-size green bell pepper, cut into 1-inch pieces 2 cloves garlic, minced 1 cup uncooked long-grain white rice 1 (14 1/2 oz) can vegetable bro...
  • Hash Stuffed Green Peppers (serves 2)
  • HASH STUFFED GREEN PEPPERS 2 green bell peppers, tops and seeds removed Boiling salted water 1 can Armour Star Corned Beef Hash Cook peppers for 5 minutes in boiling, salted water; drain. Spoon hash into peppers; p...
  • Scalloped Tomatoes (using stewed tomatoes)
  • SCALLOPED TOMATOES 2 cans (14 1/2 oz. each) Del Monte Stewed Tomatoes 1 tbsp. cornstarch I tbsp. sugar Dash pepper 3 cups fresh bread crumbs 3 tbsp. butter or margarine, melted Drain tomatoes reserving liquid. Blend ...
  • Thai Basil Pork
  • THAI BASIL PORK 2 tablespoons vegetable oil 3 cloves garlic, finely chopped 1/2 small onion, cut into thin slices 1 1/2 pounds ground pork 3 red Thai chilies, seeded and cut into rounds 2 tablespoons oyster sauce 2 ta...
ADVERTISEMENT
  • Inch by Inch Hero Sandwich
  • INCH BY INCH HERO SANDWICH Cut loaves of French bread in half lengthwise. Spread both sides with softened butter or margarine. Arrange lettuce leaves on bottom half; then top with layers of sliced tomatoes, sliced r...
  • Orange-Sicle Smoothies (blender)
  • ORANGE-SICLE SMOOTHIES 2 1/2 cups orange juice 6 scoops vanilla frozen yogurt Place all ingredients in blender jar; cover. BLEND 45 seconds or until desired consistency. Makes 36 ounces Source: Hamilton Beach Blendm...
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: re:dazey donut factory
  • 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!