ADVERTISEMENT
- Real Recipes from Real People -

Riival 4450 instruction booklet

Misc.
Jody:
I have lost the instruction booklet for my Rival 4450 steamer and would be indebted to you if you could mail me a copy of yours. I'd be happy to pay you for it. Please e-mail me at I'll send you my mailing address. Thanks so much.
Anne
MsgID: 114422
Shared by: Anne-VA
In reply to: Jody - Rival Steamer Help
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Jody in Paradise
2
  Carolyn-NJ
3
  Anne-VA
4
  Carolyn-NJ
5
  SAM-MEMPHIS
ADVERTISEMENT
Random Recipes
  • Scalloped Cabbage with Cheese and Tomatoes
  • SCALLOPED CABBAGE WITH CHEESE AND TOMATOES 4 cups cooked cabbage* 1 cup canned tomatoes 2 cups fresh bread crumbs 1 cup grated cheese Salt and pepper to taste 2 tablespoons butter or margarine Grease baking dish. Put...
  • Mulligan Stew (Maine Style)
  • MULLIGAN STEW (MAINE STYLE) 1 pound beef, cut in cubes 1 pound lamb, cut in cubes 1/2 cup flour 1 tablespoon celery salt 1/2 teaspoon rubbed sage 1/4 teaspoon ground black pepper 1/4 teaspoon paprika butter (for fryin...
  • Potato Puffs (baked)
  • POTATO PUFFS 3 cups mashed potatoes 2 eggs, separated 1 cup hot milk 1 1/2 tablespoons butter 1 teaspoon salt 1 teaspoon dried parsley 1/4 cup grated cheese Add beaten egg yolks to mashed potatoes. Then add milk, but...
  • Vegetable Stew with Pesto
  • VEGETABLE STEW WITH PESTO 1 lb eggplant, cut in 1-inch cubes 1 tbsp kosher salt 1 green bell pepper 1 red bell pepper 1/4 cup olive oil 2 medium onions, coarsely chopped 3 cloves garlic, crushed 6 medium tomatoes, pee...
  • Matzo Toffee Crunch
  • MATZO TOFFEE CRUNCH 5 standard matzos, each 6 inches square 1 cup (2 sticks) unsalted butter 1 cup brown sugar Pinch salt 2 cups chocolate chips 2 cups chopped pecans, lightly toasted Preheat the oven to 400 degrees ...
ADVERTISEMENT
  • 3 Vinegar Fusion Vinaigrette Salad Dressing
  • 3 VINEGAR FUSION VINAIGRETTE SALAD DRESSING 2 Tbsp Balsamic Vinegar 2 Tbsp Red Wine Vinegar 4 Tbsp Seasoned Rice Vinegar (I use Marukan Seasoned Gourmet Rice Vinegar brand) 4 Tbsp extra-virgin olive oil Salt & black p...
  • KYJoe's World Famous Meatloaf
  • KYJOE'S WORLD FAMOUS MEATLOAF This meatloaf is so good it will make your face fall off. 3 pounds ground sirloin 1/2 pound sausage 1 cup fine chopped celery 1 cup fine chopped onion 1 cup chopped bell peppers 1 cup h...
  • Bahama Breeze Fire-Roasted Jerk Shrimp (serves 2)
  • BAHAMA BREEZE FIRE-ROASTED JERK SHRIMP 1/2 cup beer 1/4 teaspoon ground allspice 1/2 teaspoon minced Scotch bonnet pepper* 1 teaspoon chopped garlic 1 teaspoon thyme leaves 1 tablespoon sliced green onions 12 ounces m...
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
  • Riival 4450 instruction booklet
  • 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!