ADVERTISEMENT
- Real Recipes from Real People -

Bread machine suggestion

Misc.

Whatever brand you buy be sure it has a separate dispenser for dried fruit and nuts. I wish mine had one....my machine is several years old now so maybe all of the new ones have them.


MsgID: 025189
Shared by: Laurel
In reply to: which bread machine should i choose?
Board: All Baking at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  madeleine johnsen
2
  judi
3
  Betsy at TKL
4
  shirl
5
  G
6
  Jam
7
  madeleine
8
  madeleine
9
  Laurel
10
  Denise, T.O.
11
  K. Bennett
12
  Jeanne/FL
ADVERTISEMENT
Random Recipes
  • Tomato Beef Stir Fry - June's First Custom Recipe
  • One of my favourites. I hope you enjoy it too. TOMATO BEEF STIR FRY This recipe book was out on loan. I called it back so I could send you this recipe. 12 oz. Lean sirloin steak 2 tsp vegetable oil (I just use no...
  • Fresh Asparagus Casserole Bake (using rice)
  • FRESH ASPARAGUS CASSEROLE BAKE 1 pound asparagus, broken into bite-sized pieces 1 1/2 cups water 1 1/2 cups chicken stock 1 cup uncooked long-grain rice 1 small onion, finely chopped 1/2 cup diced red bell pepper 1/2 ...
  • Thai Tofu Tabbouleh
  • THAI TOFU TABBOULEH 1 pound extra-firm tofu cut into 1/4-inch-thick slices 3/4 cup bottled Thai peanut sauce or salad dressing 1 tablespoon minced ginger, jarred, from a tube or fresh 1 teaspoon ground dried lemon gra...
ADVERTISEMENT
  • Lobster Thermidor and Lobster Mornay
  • Dear Chris & Halyna: The description dear Halyna provided sounds a lot like a lobster Thermidor or Seafood Mornay. I will provide both recipes at the end of this post. Gladys's interpretation: According to the descrip...
  • Canyon Ranch Chicken Burgers with Three Mustard Sauce
  • CHICKEN BURGERS WITH THREE MUSTARD SAUCE "These spicy chicken burgers are a delightful departure from the more usual beef burgers and are about 50 percent lower in fat. You can also make them with ground turkey breast...
  • Tuna in a Tomato (with lemon, parsley and capers)
  • TUNA IN A TOMATO 6 large tomatoes 3 cans (6 ounce) water-packed tuna, drained 3 tablespoons capers, roughly chopped 1 cup fresh Italian (flat-leaf) parsley, roughly chopped Zest of 1 lemon 1/4 cup fresh lemon juice 1 ...
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 machine suggestion
  • 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!