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

Thank You: Thanks Betsy

Misc.
The white bread just finished and it's much better than the recipes from the book that came with the machine. So I'm encouraged. Thanks for the great site.

In answer to your earlier question, I have not cooked bread previously. I was waiting for a bread machine before starting.
MsgID: 029003
Shared by: Jim Los Angeles Ca.
In reply to: Jim...
Board: All Baking at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Why is my bread so bland?
  Jim Los Angeles Ca.
2 ISO: Jim...which machine
  Betsy at TKL
3 It's a Breadman TR444
  Jim Los Angeles Ca.
4 Jim...
  Betsy at TKL
5 Bland Bread Solution
  Jim Los Angeles Ca.
6 Jim...
  Betsy at TKL
7 Thank You: Thanks Betsy
  Jim Los Angeles Ca.
8 Jim...I'm happy to hear...
  Betsy at TKL
9 Recipe(tried): another bland bread solution
  Linda TN
ADVERTISEMENT
Random Recipes
  • Beta Boost (smoothie using carrot juice, blender)
  • BETA BOOST "This drink is rich in beta-carotene, which the body uses to make vitamin A." 1 cup diced mango 1 cup chilled carrot juice 1 cup frozen unsweetened quartered strawberries 1/3 cup chopped red bell pepper C...
  • Passover Broccoli Knishes
  • PASSOVER BROCCOLI KNISHES 1 cup mashed potatoes 1/3 cup matzo meal 2 tablespoon potato starch 1/2 small onion, finely chopped 2 egg whites (Or use 1/4 cup Passover egg substitute) 1/2 teaspoon black pepper 1/4 teaspoo...
  • Escarole Soup with Chicken and Rice (Italian)
  • ESCAROLE SOUP WITH CHICKEN AND RICE 3 tablespoons olive oil 1 carrot, chopped 1 onion, chopped 1 rib celery, chopped 4 garlic cloves, minced 7 1/2 cups low-sodium defatted chicken broth 3/4 cup arborio rice 1 1/2 teas...
  • Campbell's Cheesy Chicken and Rice Bake
  • CAMPBELL'S CHEESY CHICKEN AND RICE BAKE 1 (10 3/4 ounces) can Campbell's Condensed Cream of Chicken Soup (regular or 98% fat free) 1 1/3 cups water 3/4 cup uncooked regular br 1/2 teaspoon onion powder 1/4 teaspoon gr...
ADVERTISEMENT
  • Barbecued Chicken with Linguine
  • BARBECUED CHICKEN WITH LINGUINE 1 pound skinless boneless chicken breast, in strips 2 onions, cut in eighths lengthwise 1/2 pound mushrooms, halved 1 cup barbecue sauce (your favorite) 2 green peppers, cut in chunks 1...
  • Turtle Dessert (using ice cream sandwiches)
  • TURTLE DESSERT 16 ice-cream sandwiches 1 (12 ounce jar) caramel sauce 1 1/4 cups chopped pecans, toasted, divided use 1 (12 ounce) container frozen whipped topping, thawed Hot fudge sauce, heated Place 8 ice-cream sa...
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
  • Thank You: Thanks Betsy
  • 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!