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

Pat, I recently did bacon in my GFG

Misc.

I cut the slices in half horizontally, separated them and layed them in the
grill. You would not believe all the grease, I had to use both drip trays.
Bacon tasted great, don't know how many minutes, I just kept checking
occasionally till it was done. Also did some turkey burgers which were quite
good.


MsgID: 0040341
Shared by: Elly, Ohio
In reply to: ISO: Users of the GFG, any new ideas to
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Macaroni Grill Bread - better than the real thing!
  • I wanted to let everyone who is unsure if they want to do this know that it is BETTER than the original bread. I made this a couple times in a week and then we actually went to Macaroni Grill and I was DISAPPOINTED in t...
  • Beef Burritos (serves 2)
  • BEEF BURRITOS 1/2 pound beef top or bottom round 1/2 teaspoon salt 1 tablespoon vegetable oil 1 small green bell pepper, chopped 1 small onion, chopped 1 (7-ounce) can green chile salsa 1 avocado Dairy sour cream ...
  • Chicken Vindaloo (food processor) (Indian)
  • CHICKEN VINDALOO "Goa was a Portuguese colony for nearly five centuries, and its cuisine shows signs of this history. Chicken Vindaloo, the best-known of Goan dishes, is made with vinegar, which is not traditionally u...
  • Eggless Crumb Cake
  • EGGLESS CRUMB CAKE 3 cups all-purpose flour 2 cups sugar 1/4 teaspoon ground cloves 1/2 teaspoon allspice 1 cup (2 sticks) margarine, softened 1 teaspoon baking soda 1 cup milk Heat oven to 350 degrees F. Grease two ...
  • Apple, Carrot, and Walnut Salad
  • APPLE, CARROT, AND WALNUT SALAD 3 cups carrots, grated or shredded 2 Jonathan or Macintosh apples, washed, cored and diced 1/4 cup chopped walnuts FOR THE DRESSING: 2 Tbsp. olive oil 1 Tbsp....
ADVERTISEMENT
  • They're Tying the Knot Lunch
  • My Father and his intended came for a visit on Thursday. I served the following menu for lunch. Everything was a big hit. The sandwiches and salad are Cooking Light recipes that I tweaked a bit. The Peltz are our family'...
  • To substitute tomato paste for tomato sauce
  • 1 (6 oz) can tomato paste plus 1 1/2 cans water equals 1 cup tomato sauce - season as desired. There are varying amounts given for the substitution. Basically you can stir water into tomato paste until you have the sau...
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
  • Pat, I recently did bacon in my GFG
  • 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!