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

Bread Drawer

Misc.


Dear Sue-

I love having a metal bread drawer. It doesn't keep things fresher, but if you are ever troubled with mice it will definitely keep them out. What I like is having a drawer that all the bread, chips, cookies and that sort of stuff belong. Even the marshmallows live in that drawer along with the chip clips when they are not in use. Everyone knows where the bread lives, no bread loafs or other stuff left out on the counter also no bread box taking up counterspace. You lose a drawer for other stuff but to me it is more than worth it. I don't know how much the bread liner costs now they use to be about 30 dollars but worth every penny. About the appliance garage. I have never had one and I am a little leary of giving up that much counter space , but I have a friend who really likes hers. Same reason as I love the bread drawer. things get put away instead of littering up the counters.


MsgID: 113487
Shared by: Narie
In reply to: ISO: Bread drawer in cabinets
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Bread drawer in cabinets
  Sue
2 Bread Drawer
  Narie
ADVERTISEMENT
Random Recipes
  • Sweet Savory Cafe and Bakery No-Boil Bagels
  • NO-BOIL BAGELS "Deputy food editor Susan LaTempa stopped in at Sweet Savory Cafe & Bakery in Covina and noticed the bagels among the house-made baked goods. "They're not real New York-style bagels, but they have a cha...
  • Sausage and Greens Soup
  • SAUSAGE AND GREENS SOUP 1/2 pound bulk sausage 1 cup onion, green onions or chives Garlic scapes, or green stalks, minced, to taste (optional) 4 cups chicken or vegetable broth 1 cup potatoes Salt and pepper to taste ...
  • Grilled Asparagus with Lime
  • GRILLED ASPARAGUS WITH LIME two large bundles asparagus 3 table spoons extra virgin olive oil garlic powder (to taste) salt* and pepper (to taste) 3/8 to 1/2 lime juiced with pulp (as much pulp as possible) Wash the ...
  • Longhorm Restaurant Prairie Dust (copycat recipe)
  • I found this on a website and copied it hoping that it will inspire someone to use it and tinker with it to see what they could come up with. Or that it's like one they have. "Ok I got lucky. A new waitress felt sorry ...
  • Celery Barley Soup (blender)
  • CELERY BARLEY SOUP 6 cups chicken broth 1 cup chopped onion 5 cups thinly sliced celery, divided use 1/2 cup chopped celery leaves 1 teaspoon crushed dried thyme leaves 1 teaspoon pepper 1 bay leaf 1/3 cup pearled...
ADVERTISEMENT
  • Sweet Zwieback
  • SWEET ZWIEBACK 2 eggs pinch salt 2/3 cup vanilla sugar (recipe follows)* 1 cup all-purpose flour, sifted Preheat oven to 400 degrees F. Beat eggs with a pinch of salt with an electric mixer for 5 to 6 minutes, unti...
  • French Onion Soup (canning recipe)
  • French Onion Soup 12 cups beef broth 2 tablespoons butter 7 medium onions sliced (I used 5 large) 3/4 tsp garlic powder 2 tsp steak sauce (any kind) 2 tsp salt if desired (My broth was salty so I did not use) I cut the...
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
  • Bread Drawer
  • 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!