ADVERTISEMENT
- Real Recipes from Real People -

Yes! More Power

Misc.
I would really go for the more powerful one,especially if you do breads. What a great price too. I paid $350.00. You won't be disappointed.
MsgID: 114453
Shared by: Mary Anne/LA
In reply to: Question about Kitchen Aide
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Cheesehead/WI
2
  Mary Anne/LA
3
  Cheesehead/WI
4
  LCD
5
  Judy/AZ
6
  Mary Anne/LA
7
  Cheesehead/WI
ADVERTISEMENT
Random Recipes
  • Peppermint Bars (using brownie mix)
  • PEPPERMINT BARS "An extravagant dessert of a fudgy brownie layered with peppermint frosting and a rich chocolate glaze. You'll want to include this in a holiday dessert tray or package for a cookie exchange or gift ba...
  • How to Make Gino's Giant Hamburger - instructions
  • MAKING THE GIANT - GINO'S GIANT HAMBURGER INSTRUCTIONS "The Giant was prepared upside down, as were all the sandwiches. First, the crowns (top) of the buns were placed on the left side of the grill in two rows of six,...
  • Grasshopper Mint Pie (Not Schwann's)
  • This recipe could be a starting point for you. Its not exactly what you are looking for it could be tweaked. Good luck and let us know your final results if you find something. GRASSHOPPER MINT PIE Source: Woman's Da...
  • Perfect Pizza and Pizza Sauce (food processor)
  • PERFECT PIZZA FOR THE PIZZA DOUGH: 1 cup warm tap water (110 to 115 degrees F) 1 package active dry yeast 3 to 3 1/2 cups all purpose white flour 1/2 teaspoon salt 1 tablespoon olive oil ...
ADVERTISEMENT
  • King Prawn and Coconut Stew (Brazilian)
  • KING PRAWN AND COCONUT STEW "This dish is a mixture of indigenous Indian, African and Portuguese, which makes it a fantastic illustration of the melting pot that is Brazilian cuisine. Originally it would have been coo...
  • Slow Cooker Chipotle Pork Loin
  • SLOW COOKER CHIPOTLE PORK LOIN This recipe makes a spicy, tender, juicy sliced pork loin. This is spicy on the outside, but just under the surface it's mild and juicy. 1 (2 or 3 lb) pork loin FOR THE...
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
  • Yes! More Power
  • 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!