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

BTW, re: food processor recommendation

Misc.
Koo,
Since you want to use your processor for making dough, make sure that the one you buy comes with a dough blade, as well as blades for cutting/chopping, grating, and slicing.
MsgID: 0086743
Shared by: Jackie/MA
In reply to: ISO: What food processor would you recommend.
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Red Lobster Biscuits
  • It isn't exaclty like the ones at Red Lobster, but it is pretty darn close. 2 cups biscuit mix 3/4 cup milk 1/2 cheddar cheese, shredded 1/2 tsp garlic powder 1/2 tsp onion powder Mix the ingredients together until j...
  • Bay Country Crab Soup
  • BAY COUNTRY CRAB SOUP 1 pound beef shin, bone-in 3 quarts water 1 (1 pound) can tomatoes 1 large onion, chopped 2 large stalks celery, chopped 1 tablespoon salt (or to taste) 1/4 teaspoon ground black pepper 1/8 teasp...
  • Slippery Jack Pickles
  • We have been making slippery jacks since 50s. Cukes are better when large and yellow. SLIPPERY JACK PICKLES 9 cucumbers 2 large onions, sliced 1/4 cup salt Cut cukes in slivers, put salt on soak overnight. Drain an...
  • Praline Pecan Filling (cake filling)
  • PRALINE PECAN FILLING 1/2 cup butter or margarine, room temperature 1 cup brown sugar, packed dash of salt 1/2 cup evaporated milk 2 cups confectioners’ (powdered) sugar, sifted 1/2 teaspoon vanilla extract Melt but...
ADVERTISEMENT
  • Bow Knot Dinner Rolls (bread machine dough cycle)
  • BOW KNOT DINNER ROLLS FOR THE DOUGH: 3/4 cup very warm water (70 to 80 degrees F) 1/4 cup (1/2 stick) butter or margarine, cut up 1 egg 1 teaspoon salt 3 cups bread flour* 3 tablespoons sugar 2 teaspoons Fleischmann...
  • Hoisin-Glazed Grilled Shrimp
  • HOISIN-GLAZED GRILLED SHRIMP "These shrimp are a snap to make. The recipe uses two flavor boosters: a dusting of five-spice powder and hoisin sauce, which provides the base for a delicious glaze." 1 1/4 to 1 1/2 poun...
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
  • BTW, re: food processor recommendation
  • 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!