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

food processor/blender/juicer

Misc.
thanx for help, Char; do you know what model Cuisanart had the juicer? this online shopping doesn't give those details, maybe they have a websit. Guess my wish for "all in one" isn't so easy; just hate lots of small appliance clutter;
MsgID: 113710
Shared by: betsy kemp
In reply to: More on food processor/blender/juicer
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Freezer Coleslaw (Betty Crocker Recipe Card, 1975)
  • FREEZER COLESLAW 1 medium head cabbage, shredded (about 5 cups) 1 teaspoon salt 2 cups sugar 1 cup vinegar 1/2 cup water 1 teaspoon celery seed 4 medium stalks celery, chopped (about 2 cups) 1 small green pepper, chop...
  • Peach-Apple Crisp
  • PEACH-APPLE CRISP 1 (20-ounce) can of canned sliced peaches, light-syrup pack, drained 2 medium apples, tart, peeled, sliced 1/2 tsp. vanilla 1/4 tsp. ground cinnamon 3/4 cup plus 3 tbsp. flour 1/4 cup brown sugar, pa...
  • Margaritaville Jerk Chicken
  • JERK CHICKEN 4 halved frying chickens, skin on Jamaican Jerk Paste Wearing rubber gloves, rub the seasoning over the entire surface of the 4 pieces of chicken. Place the chicken in a glass baking dish, then cover wit...
  • Goody-Goody Sauce
  • I made the goody goody using the recipe and it is not correct but it is not that far off. I tweeked mine a bit to get it closer to the real thing. cut back on the soy sauce a bit, the recipe given is way to powerful with...
  • Zinfandel Marinade and Sauce
  • ZINFANDEL MARINADE AND SAUCE 1 bottle zinfandel wine 1/4 cup red wine vinegar 1/4 cup rice vinegar or distilled white vinegar 1/4 cup olive oil 2 tablespoons dark sesame oil 6 garlic cloves, sliced into ovals 3 teaspo...
ADVERTISEMENT
  • Vegetable Pancakes (using carrots and zucchini)
  • VEGETABLE PANCAKES These make a special side dish with plain roasted meat, chicken or broiled fish. Add a dollop of sour cream and you can also serve them as a first course or a light lunch. 1/2 cup flour 1/2 tsp. ba...
  • Gold Label Exposition Scones (1930's)
  • GOLD LABEL EXPOSITION SCONES 3 cups flour (12 oz.) 3 level teaspoons baking powder 3 level tablespoons sugar (1 1/2 oz.) 4 level tablespoons shortening (fat) (2 oz.) 1/2 teaspoon salt 1/2 cup small seedless raisins 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
  • food processor/blender/juicer
  • 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!