ADVERTISEMENT
- Real Recipes from Real People -

ISO: Mixer and Food Processor Suggestions

Misc.

I read Lori's message and I, too, am looking for a stand mixer. I am also
looking for a food processor with a LARGE bowl. Does anyone have any
suggestions? I would love to have a KitchenAid and a Cuisinart, but are these
appliances worth the money?

Thanks in advance for your reponses!

MsgID: 112797
Shared by: Debbie D., AL
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Debbie D., AL
2
  Stacey
3
  Steve
4
  Debbie D., AL
5
  Narie/Il
6
  Shirl
7
  Seppo
8
  Stacey
9
  Mags
10
  Denise, Toronto
11
  Debbie D., AL
12
  BudgetGal
13
  Elly, Ohio
ADVERTISEMENT
Random Recipes
  • Ideal Market Deli Tuna Salad (serves 2)
  • IDEAL MARKET TUNA SALAD "Is there a better salad than tuna with a healthy amount of mayo and crunchy bits of celery, onion and pickle? Here's a popular tuna salad served in the deli at Ideal Market in Boulder, Colo." ...
  • Buffalo Legs with Blue Cheese Dip
  • BUFFALO LEGS FOR THE BLUE CHEESE DIP: 4 packages (4-ounce each) blue cheese, divided use 1 cup mayonnaise 1 cup sour cream 1 cup plain yogurt 2 tablespoons white wine vinegar Salt and White...
  • Raspberry Jalapeno Jelly
  • RASPBERRY JALAPENO JELLY 1 cup fresh or frozen raspberries 1/2 cup chopped green bell pepper 1/4 cup chopped jalapeno pepper 3 cups granulated sugar 3/4 cup apple cider vinegar 1/3 (6 fluid ounce) container liq...
  • Crunchy Peanut Butter and Quiche
  • CRUNCHY PEANUT BUTTER AND QUICHE 3 large eggs 1 cup milk 1/8 teaspoon nutmeg 1/2 cup crunchy peanut butter 1 baked 9-inch pie crust in the pan 4 slices cooked bacon, drained and crumbled 1 cup shredded mozzarella chee...
  • Number of apples for a pie -
  • This is not as exact as AJ's answer, but when I make apple pies, it depends on whether I'm using an 8 inch pie plate or a 9-inch plate. Usually, I'm using my 9 inch which also happens to be a deep dish type. I use abou...
ADVERTISEMENT
  • Smothered Chicken Breast
  • SMOTHERED CHICKEN BREAST 4 (6 ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon lemon-pepper seasoning 1 tablespoon vegetable oil 8 bacon strips 1 medium onion, sliced 1/4 cup packed...
  • Texas Roadhouse Sweet Potato
  • The baked potato is coated in salt and bacon grease, however the sweet potato is not. I worked at TRH for almost a year in...
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: Mixer and Food Processor Suggestions
  • 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!