ADVERTISEMENT
- Real Recipes from Real People -

Jo, more G.F.

Misc.

Hi Jo;
Actually the $30 one does 2 burgers, the $60 one does 4 burgers and the $90 one does 6. Unless of course you make your burgers quite large. I have the one that does 4. I think you would find that the small one wouldn't handle much, there are just the two of us and I would not want one smaller than I have. Of course thay grill quite fast so you can grill more of whatever while you're eating the first batch. It's personal preference I guess.



MsgID: 111668
Shared by: Elly
In reply to: The GF Grill
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Recipes Using Root Vegetables
  • November 10, 2008 RECIPE SWAP DIG THOSE ROOT VEGETABLES! (POTATOES, CARROTS, ONIONS, ETC.) All Recipes Posted This Week - ...
  • Snowball Cookies
  • SNOWBALL COOKIES 1 cup margarine, softened 1 cup sugar 1 teaspoon vanilla extract 1 1/2 cups pecans, finely ground 2 cups all-purpose flour 1/4 teaspoon salt 1/2 cup powdered sugar Preheat oven to 350 degrees F. In...
  • Creton
  • the old recipe for creton contained shoulder blade cut and some pure pork fat to be ground together twice, this made the finished product come out moist and very spreadable. also the spices were placed in a tied bag, s...
  • Fluffy Biscuits (using buttermilk)
  • FLUFFY BISCUITS 2 cups flour 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. vegetables shortening (or half shortening and 1/2 butter) 1 cup buttermilk Preheat oven to 450 degrees F. S...
  • Easy Popover Pancake (Gold Medal Flour, 1988)
  • EASY POPOVER PANCAKE 3 tbsp margarine or butter 2 eggs 1/2 cup milk 1/2 cup all-purpose flour 1/4 tsp ground cinnamon, if desired Fresh fruit and sweetened whipped cream or yogurt (optional, for serving) Preheat oven...
ADVERTISEMENT
  • Tomato Watermelon Salad with Prosciutto Chips
  • TOMATO WATERMELON SALAD WITH PROSCIUTTO CHIPS 2 tomatoes cut in wedges of six, and then into twelfths 1 wedge each, red and yellow watermelon, cut into balls (with melon baller) 3/4 cup olive oil 1/2 red onion, very t...
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
  • Jo, more G.F.
  • 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!