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

I know the answer!

Misc.

Hey Kathy I thought "gosh Kathy I don't know" I am not a timer can you tell??? i just know when stuff should be done! yikes!!

Anyway my trusty little better homes told me ... wnana know???

okay then ...

bake 45-60 min. on grill or right on top of the coals turn occationally, pinch toi tell when done ...
good luck
page<><

MsgID: 1338
Shared by: page
In reply to: Re: how bout the grill?
Board: What a Great Idea! at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Baked Potato
  Kathy
2 how bout the grill?
  page
3 Re: how bout the grill?
  Kathy
4 I know the answer!
  page
5 Micro and then grill
  Shirl
6 BBQ Potatoes
  Colette
7 Re: BBQ Potatoes
  Kathy/Mi
8 Re: Baked Potato
  Bruce
9 Re: Baked Potato (REPLY)
  Linda B
10 Microwave, then toaster oven
  Ali
11 Re: Baked Potato (REPLY)
  Karen,Ing,Ont
12 Re: Baked Potato
  Tammie
13 Re: Stove Top Halved Baked Potatoes
  Linda
14 Re: Baked Potato
  Toni 2
ADVERTISEMENT
Random Recipes
  • Crock Pot Spaghetti Roast
  • CROCK POT SPAGHETTI ROAST 1 medium rump roast, trimmed 1 (1 lb 10 oz) jar spaghetti sauce 6 cups cooked spaghetti (9 oz. dry) Put roast in crock pot, cover with spaghetti sauce. Cover and cook on low about 7 hours, ...
  • Tropical Baked Beans
  • TROPICAL BAKED BEANS 8 ounces turkey Italian sausage, casing removed (optional) 1 1/2 cups cubed jicama (1/2-inch cubes) 1 (15 1/4 ounces) can tropical fruit salad, drained 1 (15 ounces) can red beans, drained and rin...
  • Chesapeake House Fish Stew
  • CHESAPEAKE HOUSE FISH STEW 8 ounces bacon, diced 1 cup chopped onions 5 cups water 3 pounds flounder fillets 2 tablespoons Worcestershire sauce 1 tablespoon celery salt 1 teaspoon hot sauce Freshly ground black pepper...
  • Sunflower Seed and Yogurt Bread
  • SUNFLOWER SEED AND YOGURT BREAD 1 3/4 cups raw hulled sunflower seeds, toasted, divided use 2 (1/4 oz.) pkg. active dry yeast (2 tbsp.) 1 tsp. sugar 1 cup warm water (110 degrees F) 1/4 cup honey 1/4 cup vegetable oi...
  • Scotch Peach Cobbler
  • SCOTCH PEACH COBBLER 6 cups peeled, sliced peaches (3 lb. or 10-11 peaches?) 2 cups sugar, divided 1/2 cup water 1/2 cup butter (1 stick) 1 1/2 cups Bisquick 1 1/2 cups milk Ground cinnamon, optional Fresh groun...
ADVERTISEMENT
  • Bread and Garlic Olive Oil (like Carabba's)
  • I too love the bread and oil from Johnny Carino's. While searching for that recipe online I found one from Carrabba's. This is also excellent. A little different and the garlic is not toasted, but still it is delicious a...
  • White Cake Frosting That Hardens
  • I think you might be looking for this. The old way to make icing is to add icing sugar to lard or shortening and blend well to make soft. After it is on the cake it will harden, hard on the heart but nice on the lips. ...
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
  • I know the answer!
  • 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!