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

Re: Braun Kitchen Center

Misc.

I have the Braun Multipractic Delux. It comes with a mini
chopper for herbs etc. I have been very happy with it.
A few of the attachments I hardly use. (the beater, and
the large filling funnel, for feeding in foods that won't
fit throughthe feed tube.) The cookbook which came with it
is really neat. I have had it for 4 years.
The downside is that the bowl is not
supposed to be put in the dishwasher. The multipractic has
(I think) 2 models below the Kitchen Center, which I thought
was too expensive. I chose the mid range one.

MsgID: 11761
Shared by: Reba in FL
In reply to: Re: 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 Braun Kitchen Center
  Sarah
2 Re: Braun Kitchen Center
  Andrew
3 Re: Braun Kitchen Center
  Berta, Ca
4 Re: Braun Kitchen Center
  Reba in FL
ADVERTISEMENT
Random Recipes
  • Butter Cookies (Kurabiye, Turkish)
  • BUTTER COOKIES (KURABIYE, TURKISH) 8 tbsp unsalted butter, at room temperature 1/2 cup confectioners sugar 3/4 tsp vanilla extract 1 cup inbleached all purpose flour confectioners sugar for dusting cookies Prehest ov...
  • Louisiana Red Beans and Rice with Sausage
  • LOUISIANA RED BEANS AND RICE WITH SAUSAGE 1 pound dried red beans, soaked overnight (2 1/3 cups) 2 ham hocks, split 2 quarts chicken broth (8 cups) 2 quarts water (8 cups) 2 bay leaves 1 teaspoon chopped fresh thyme 1...
  • How to Clean a Scorched Pot
  • Last time I had scortched pans and or crock pots, I filled them with Hot water, put a few drops of dish soap in and threw in a bounce sheet, Let sit till the water cools off, then use the sheet and your normal spounge an...
  • Pasta Pizzaz (using sausage, peppers and onion)
  • PASTA PIZZAZ "Thirty minutes and a skillet and you've got dinner on the table!" 8 ounces spaghetti or vermicelli, uncooked 1 pound Italian sausage link, mild 1/2 cup green bell pepper, cut in strips 1/2 cup red bell p...
ADVERTISEMENT
  • French Roast Pork (using cinnamon, nutmeg and cloves)
  • FRENCH ROAST PORK 1 (2 pound) boneless pork loin roast 1 teaspoon salt 3/4 teaspoon dried thyme 1/2 teaspoon ground cinnamon 1/2 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/3 c...
  • Ham and Wisconsin Cheese Frenchies
  • HAM AND WISCONSIN CHEESE FRENCHIES 12 slices whole wheat bread 4 tablespoons butter, softened 6 slices New England style ham, bologna or luncheon meat 6 slices (1 ounce each) Wisconsin Cheddar cheese 3 eggs 1/2 cup mi...
  • Gingerbread Corpses (gingerbread men)
  • GINGERBREAD CORPSES 1/2 cup shortening 1/2 cup white granulated sugar 1 egg 1 cup molasses, warm 1 teaspoon baking soda 1 1/2 teaspoons warm water 1/2 cups all-purpose flour 1 1/2 teaspoons ground ginger 1 1/2...
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!