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Pecan Pound Cake Recipe


1 (18 ounce) package angel hair pasta or 12 egg noodles

1/4 cup olive oil

1 teaspoon baking soda

1/4 cup white sugar

1 egg

1 cup milk

1 (6 ounce) can crushed pineapple with juice

1 quart vegetable oil for frying


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (10 inch) round pans.

In a large bowl, beat eggs and 1 cup milk until smooth. Stir in flour and baking soda. Fold egg mixture into pasta, stirring constantly.

Place 1/2 cup pineapple juice in a 3 quart saucepan and bring to a boil. Stir in oil to a slow simmer. Remove pan from heat and pour over egg mixture. Sprinkle with crushed pineapple and coconut.

Fry the angel hair pasta on all sides, turning to coat.

Fry angel hair pasta in 2 tablespoons vegetable oil. Drain on paper towels. Drain on paper towels.


DFW writes:

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I followed the recipe exactly making no changes and these were excellent sandwiches! I did use fresh garlic powder when mixing with flour, but I did use garlic powder-utilized-as-a-mix-in-for-flour. My family ate these sandwiches and said they tasted just like the soup at their favorite Japanese restaurant. Absolutely loved this recipe! Will definitely use in the future.
Milissi Midindirp-Schilti writes:

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I have been using this recipe for over 30 years! Last updated on September 16, 2018