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

#30 size

Misc.

Hi Shirl,
You made me curious as to what i bought when you mentioned the numbers ... i looked on the box and did not see any sizeing save for the blurp "extra large family size" so I assume that that is the largest -- shows 6 burgers on front too. Later i found it does have 30 as part of the model number underneath ... so I ahve that one I think ....

Mine clears my cupboards just fine :) Phew ... would not have thought of that. Maybe i have higher cupboards house is a 76 model ....

I love the grill thus far sorry no complaints cept the cookbook is tooo simple but then so is the grill :)

thanks!
Page<><



MsgID: 111648
Shared by: Page<><
In reply to: Geo. Foreman Grill
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Refrigerator Bran Muffin Recipe for Christel
  • Cristel, I have made this recipe many times. I think it would be perfect for your event since you can make the batter ahead of time, store it in the refrigerator, and bake batches at your leisure. I figure one batch of ...
  • Lemon Butter
  • LEMON BUTTER Serve Lemon Butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish. 1/4 cup butter or margarine 1 tbsp lemon juice 1 tbsp parsley, chopped 1/2 tsp salt 1/8 tsp caye...
  • Miss Ruthie's Old-Fashioned Peach Cobbler
  • MISS RUTHIE'S OLD-FASHIONED PEACH COBBLER Source: Sweets: Soul Food Desserts and Memories by Patty Pinner and Sheri Giblin Makes one 8-inch cobbler "Mama used to say, "Every woman should have an older woman friend and...
  • Fried Rice with 6 Variations
  • FRIED RICE WITH 6 VARIATIONS "Fried rice can be more than an afterthought in a Chinese restaurant. In fact, it is a common quick fix in many cultures. The basic technique is very simple - an...
  • Willie's Chicken BBQ Basting Sauce
  • WILLIE'S CHICKEN BBQ BASTING SAUCE I learned this sauce from an old guy that used to help with the High School's Chicken BBQ's for fundraisers. He would make this in 5 gallon metal buckets over a fire. He said he got ...
ADVERTISEMENT
  • Finnish Barley Pudding (side dish) (1964)
  • FINNISH BARLEY PUDDING "The Finns rely on cereal as one of the mainstays of their diet, since barley, rye and buckwheat grow well in their country. The barley pudding is a good substitute for potatoes, noodles or rice...
  • New Potato, Pecan, and Blue Cheese Salad
  • NEW POTATO, PECAN, AND BLUE CHEESE SALAD 10 small new potatoes, boiled until tender 3 slices bacon, diced 1 cup chopped onion 1/4 cup coarsely chopped pecans 1 minced garlic clove 1/4 cup cider vinegar 4 tablespoons v...
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
  • #30 size
  • 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!