ADVERTISEMENT
- Real Recipes from Real People -

Re: Braun Kitchen Center

Misc.

I had the Sunbeam Kitchen center that came out in the 1970s.At the time I thought that was the way to go. It lasted less 10 years. It did not stand up to the standards that I thought it should. I replaced it with a Kitchenaid 5Qt., a Cusinart processor and a Oster Blender(One I found at a Yard sale 15 yrs.ago and it is still going). The Sunbeam did not seem to be able to take the stress I that upon it. No problem with the new appliances. They are all over 18 yrs old. Good luck in choosing your appliances.
MsgID: 11589
Shared by: Berta, Ca
In reply to: Braun Kitchen Center
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Sarah
2
  Andrew
3
  Berta, Ca
4
  Reba in FL
ADVERTISEMENT
Random Recipes
  • Shrimp Dip or Spread
  • SHRIMP DIP OR SPREAD 1 (8 oz.) carton sour cream (for dip), or 1 (8 oz.) package cream cheese, softened (for spread) 1 (6 oz.) package SeaPak Cooked Salad Style Shrimp, finely chopped 1 teaspoon lemon juice 1 teaspoon...
  • Banana Pudding
  • I like to add ripe bananas to vanilla pudding with cool whip for an easy dessert, I also add bananas to my pancake mix when I'm just trying to use them...
  • Barbecue Bean Quesadillas (grilled)
  • BARBECUE BEAN QUESADILLAS 6 (6 to 7-inch) flour tortillas 1 (16 ounce) can baked beans, preferably barbecue flavor 1 1/2 cups shredded mixed Monterey jack and cheddar cheeses (6 ounces) 6 tablespoons chopped fresh cil...
  • Chile Salsa (Hot Tomato-Pepper Sauce) (canning recipe)
  • Do not cut down on the vinegar, or add any extra low acid vegetables. Can only in pints or half pints. CHILE SALSA (HOT TOMATO-PEPPER SAUCE) 5 lbs tomatoes 2 lbs chile peppers 1 lb onions 1 cup vinegar (5 percen...
  • Garlic-Flavored Potato Cake
  • GARLIC-FLAVORED POTATO CAKE "Crispy and brown on the outside, tender and white inside, this potato cake is an impressive dish for very little effort. It is best served right away, but may be made ahead and reheated in...
ADVERTISEMENT
  • Cuban Style Black Beans with Cuban Sofrito
  • CUBAN STYLE BLACK BEANS WITH CUBAN SOFRITO 1/3 cup sofrito (recipe follows) 3 cans (15-16 ounces each) black beans, rinsed, drained 3/4 cup canned vegetable broth 1 1/2 tablespoons cider vinegar 1 teaspoon cumin 1/2 t...
  • Celebration Tortellini Salad (makes 16 cups)
  • CELEBRATION TORTELLINI SALAD The seasoned marinade reserved from the artichoke hearts is the base of a quick and easy dressing for this tortellini salad. This big-batch salad requires a large container for mixing. Use...
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
  • Re: Braun Kitchen Center
  • 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!