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

ISO: Tanis - Question about pineapple...

Misc.

I want to make this for Easter and was a little confused about the size of the
can of pineapple. Thanks!


  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Creamy Tuna Deluxe (Kraft Macaroni and Cheese recipe)
  • CREAMY TUNA DELUXE 1 (8.7 oz.) pkg. Kraft Macaroni and Cheese Dinner 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1 tablespoon margarine 1 (10 3/4 oz.) can condensed cream of celery soup 1 (6 1/2 oz.) can...
  • Moosewood Restaurant Chocolate Cherry Clafouti
  • CHOCOLATE CHERRY CLAFOUTI 2 tbsp unsalted butter, melted, divided use 3 cups pitted sweet cherries (fresh, frozen, or in a can, drained) 1/2 cup chocolate chips 4 eggs 1 cup milk 3/4 cup unbleached white flour 1 tsp v...
  • Whole Chicken on the Grill
  • WHOLE CHICKEN ON THE GRILL "Even without a spit, you can enjoy a moist, flavorful grilled chicken, complete with succulent juices." 1/2 cup fresh orange juice 1/2 cup red-wine vinegar 1/2 cup tomato paste 1 teaspoon ...
  • Daily Recipe Swap Topics - July 2018
  • Happy July! This month we'll be featuring assorted recipes along with backyard BBQ and picnic recipes. Happy 4th of July and Happy Cooking! Betsy and Bob Here are some recipes to get us started: ...
  • Peach Barbecue Chicken (serves 2)
  • PEACH BARBECUE CHICKEN 8 ounces boneless skinless chicken breast 1 teaspoon olive oil 1 snack-size can diced peaches in extra-light syrup (about 1/3 cup diced peaches and 3 tablespoons syrup) 6 tablespoons water 1 tab...
  • Peanut Butter Nibbles (Chex, 1980)
  • PEANUT BUTTER NIBBLES 1/2 cup smooth peanut butter 3 tablespoons butter or margarine 1/4 teaspoon salt 3 cups Rice Chex cereal 3 cups Wheat Chex cereal 1/2 cup raisins Preheat oven to 250 degrees F. Heat peanut but...
ADVERTISEMENT
  • Corn Kernel Spoon Bread (using canned cream-style corn)
  • CORN KERNEL SPOON BREAD 1 1/4 cups milk 3/4 cup white cornmeal 3/4 teaspoon salt 2 tablespoons butter 1 (17 ounce) can yellow creamed corn 3/4 teaspoon baking powder 3 egg yolks, beaten until thick 3 egg whites, beate...
  • Chicken Piccata (using boneless chicken breasts)
  • CHICKEN PICCATA "This simple, classic Italian specialty is great for a quick family supper or a special dinner for four." 4 boneless, skinless chicken breast halves 1/4 cup flour 1 1/2 teaspoons Italian seasoning ...
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: Tanis - Question about pineapple...
  • 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!