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

Re: Bread Machine--biting the dust?

Misc.


Hi Alice,
I had a Sunbeam bread maker it lasted about 2yrs. My husband is an electrican
He took it apart and there is some kind of belt that came off and he put it back
on and it lasted maybe 3 months longer. I got tired of putting the belt on and got a new one. You sound like me 2-loaves a week.
Molly


MsgID: 0024364
Shared by: Molly/OH
In reply to: Bread Machine--biting the dust?
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Overnight Party Fruit Salad (make ahead)
  • OVERNIGHT PARTY FRUIT SALAD 1 box lemon pudding mix (not instant) 1 (16 oz.) can mandarin oranges, drained 1 (20 oz.) can pineapple chunks, drained 1 lb. green grapes (cut in half if serving to children) 1 lb. marshma...
  • Bloody Mary Gazpacho with Drunken Shrimp Ceviche
  • Bloody Mary Gazpacho with Drunken Shrimp Ceviche Ceviche: 1/4 pound peeled 50-60 count shrimp 4 Tablespoons Tomato, peeled, seeded and finely diced 4 Tablespoons red onion, finely diced 4 Tablespoons red bell pepper, fi...
  • Anise Toasties (like biscotti, using cake mix) (1986)
  • ANISE TOASTIES 1 pkg. (2-layer size) Pillsbury Plus Yellow Cake Mix 3/4 cup oil 5 eggs 2 tablespoons anise seed 1 cup chopped almonds Powdered sugar Heat oven to 325 degrees F. Grease and flour 15x10x1 or 17x11x1-in...
  • Rio City Sourdough Cheese Bread (copycat recipe)
  • We ate at the Rio City Cafe, Sacramento, CA after a voyage up the Sacramento River from Isleton in our 27' Bayliner for Mother's Day. What an unexpected treat! The sourdough cheese loaf was an immediate hit with all of u...
ADVERTISEMENT
  • Garlic Seafood on Pasta (serves 2)
  • GARLIC SEAFOOD ON PASTA 2 quarts hot water 1 tablespoon salt 1 tablespoon vegetable oil 1/2 pound fresh spaghetti, or 1/3 pound dry 1 1/2 sticks unsalted butter (3/8 pound) 1/2 pound shellfish (crabmeat, shrimp, craw...
  • Lentils and Rice with Caramelized Onions
  • LENTILS AND RICE WITH CARAMELIZED ONIONS 3 large yellow onions, peeled and sliced into thin rings (about 2 pounds) 3/4 cup olive oil 1 cup long-grain basmati rice (brown or white), rinsed 1 cinnamon stick 1/2 teaspoon...
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: Bread Machine--biting the dust?
  • 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!