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

Mop Vac

Misc.

I got a Mop Vac for Christmas last year and it was the greatest waste of money ever. It works only marginally well, it is so heavy it gives me a back ache to use it and it is very clumsy and awkward to use. I really hate it. I even wrote to the company expressing my unhappiness with the product and did not even receive the courtesy of a reply. I would NOT recommend it.



MsgID: 112443
Shared by: BrendaTX
In reply to: Info. Needed Re. Dirt Devil Mop Vac AS...
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pork Cutlet and Pasta Parmesan
  • PORK CUTLET AND PASTA PARMESAN 3/4 lb. pork tenderloin* 1/3 cup fine dry bread crumbs 3 Tbsp. grated Parmesan cheese, divided use 1 egg, lightly beaten (or egg substitute equivalent) 3 cups (8 oz.) rotini (spiral-shap...
  • Beef and Pork Barbecue (crock pot)
  • BEEF AND PORK BARBECUE 1 1/2 lb. boneless beef chuck or arm roast, trimmed, cut into 2-inch pieces* 1 1/2 lb. boneless pork loin or shoulder roast, trimmed, cut into 3-inch pieces* 1 1/2 cups chopped onions 1 medium g...
  • Crunch Cakes (using Rice Chex)
  • CRUNCH CAKES Vintage Rice Chex recipe "a wonderful delicate flavor" 1/2 cup soft shortening 1/2 cup sugar 2 eggs 1 teaspoon vanilla 1/2 cup finely chopped nuts 1-1/4 cups very fine Rice Chex crumbs (about 5 cups Ric...
  • Honey Barbecue Chicken and Ribs
  • HONEY BARBECUE CHICKEN AND RIBS 3 lb frying chicken, cut up 2 lb spareribs, cut in pieces FOR THE SAUCE: 1 1/2 cups ketchup 1/2 cup honey 1/2 cup water 1/4 cup vinegar or lemon juice 2...
  • South Beach Diet Chicken Paella
  • SOUTH BEACH CHICKEN PAELLA "Saffron makes this simple one-pan classic a real treat, lending brilliant color and pungent flavor. This is a great dish to serve for company." ...
ADVERTISEMENT
  • Swanson Golden Chicken and Autumn Vegetables
  • SWANSON GOLDEN CHICKEN AND AUTUMN VEGETABLES 4 skinless chicken breast halves 1 cup Swanson Chicken Broth 1 tbsp. chopped fresh parsley 1/2 tsp. dried rosemary leaves, crushed 1/4 tsp. dried thyme leaves, crushed 1/4 ...
  • Nantucket Restaurant Creme Brulee
  • CREME BRULEE 2 cups heavy cream 4 large egg yolks 1/3 cup granulated sugar 1/2 vanilla bean, halved lengthwise and scraped 3 tbsp. superfine sugar Preheat the oven to 350 degrees F. To prepare the custard...
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
  • Mop Vac
  • 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!