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

ISO: Chefmate HB-215K Bread Machine Manual

Misc.
I would also like a copy of this manual if possible.
MsgID: 1111044
Shared by: Eric in Virginia
In reply to: ISO: Chemate HB-215K bread machine manual
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • USDA School Cafeteria Brownies from 1988 (makes 50)
  • USDA SCHOOL CAFETERIA BROWNIES Makes 50 brownies on a half-sheet pan (13x18x1-inch). 1 cup plus 2 tbsp (9 oz) shortening 3 3/4 cups (1 lb 10 oz) sugar 1 1/2 tsp salt 1 1/2 tsp vanilla 7 fresh large eggs 3 1/2 cups...
  • Cranberry Glazed Ham (using cranberry juice)
  • CRANBERRY GLAZED HAM 5 lbs. fully-cooked ham Orange slices Whole cloves FOR THE GLAZE: 1/2 cup cranberry juice cocktail 1/2 cup brown sugar, packed 2 tbsp. honey 1/2 tsp. dry mustard 1/4...
  • Pepper Steak (Campbell's, 1970's)
  • PEPPER STEAK 2 tablespoons flour 1/4 teaspoon salt Dash pepper 1 1/2 pounds round steak (3/4 inch thick) 2 tablespoons shortening 1 (10.5 ounce) can condensed Campbell’s Onion Soup (clear, not cream of) 1/2 cup ketchu...
  • Beer-Pretzel Ball (cheese ball, make ahead)
  • BEER-PRETZEL BALL "You'll need just a cup of beer for this cheese ball, but buy a six-pack or a case; it's not redundant to eat this pretzel-covered beer-spiked snack with a frosty mug of beer." ...
ADVERTISEMENT
  • Hurry-Up Coffee Cake (Wondra Flour recipe, 1960's)
  • HURRY-UP COFFEE CAKE A beautiful blend of WONDRA and other delicious ingredients that you can actually mix with a fork and pop into the oven minutes before you start the coffee brewing! 1 egg 1/2 cup milk 2 tbsp. ...
  • Coffee Nog (Carnation Nonfat Dry Milk, 1975)
  • COFFEE NOG 1/4 cup cold liquid Carnation Instant Nonfat Milk 3/4 cup whole milk 3/4 teaspoon instant coffee 3/4 to 1 teaspoon sugar Combine liquid instant milk, whole milk, coffee and sugar. Stir until well blend ed....
  • Tomatoes au Gratin
  • TOMATOES AU GRATIN 4 large ripe tomatoes, peeled and sliced 1 onion, chopped 3 tbsp. butter 1 cup shredded Swiss cheese 1 cup soft bread crumbs 1 cup sour cream 2 eggs, beaten Salt and pepper (to taste) Saute onion i...
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
  • ISO: Chefmate HB-215K Bread Machine Manual
  • 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!