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

Re: George Foreman Grill

Misc.

Saw one of these advertised on TV, looked very good-cost $99.00 plus postage. Can they be purchased anywere besides TV and do they come in different sizes?

MsgID: 11420
Shared by: Tinke
In reply to: Re: George Foreman Grill
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 George Foreman Grill
  bev
2 Re: George Foreman Grill
  Joyce
3 Re: George Foreman Grill
  Ana
4 Re: George Foreman Grill
  Janet (VA)
5 Re: George Foreman Grill
  Dee
6 Re: George Foreman Grill
  Brenda
7 Re: George Foreman Grill
  Tinke
8 REQEST
  VALENTINA SHVARTSAKH
9 George Foreman grill
  Louise, Indiana
ADVERTISEMENT
Random Recipes
  • Light and Creamy Yogurt Pie (freeze ahead)
  • LIGHT AND CREAMY YOGURT PIE (Diabetic Friendly) 1 cup low fat artificially sweetened strawberry yogurt 1 cup Sugar Free Cool Whip, thawed 2 cups sliced strawberries 1 (9-inch) graham cracker pie crust Fold yogurt int...
  • Crackle-Top Molasses Cookies
  • CRACKLE-TOP MOLASSES COOKIES 2/3 cup vegetable oil 1 cup sugar (plus about 1/3 cup sugar for topping) 1 egg 1/4 cup molasses 2 to 2 1/4 cup all-purpose flour, divided use 2 tsp. baking soda 1 tsp. ground cinnamon 1 t...
  • Pierogies - Thank You Barry - Great
  • Hi Barry, Tried your recipe and it was Wonderful. Best pierogies ever. What we used for filling was hot pepper cheese with our mashed pot and minced up jalapenos. For a little kick.Family loved them.Will try yo...
  • Potato Challah
  • POTATO CHALLAH "Potatoes combined with eggs results in particularly moist, fluffy loaves that are less sweet than regular challah. Slices of the bread make fabulous French toast and...
  • GT Express Manual and Recipe Book
  • Hi Linda, Here is the manual: GT Express Manual and Recipes Happy Cooking! Betsy IN REPLY TO: I would love to get more recipes,...
  • Curried Ham, Broccoli and Corn Salad
  • CURRIED HAM, BROCCOLI AND CORN SALAD 1 large bunch broccoli, including stems, steamed until tender-crisp 1 (16 oz.) can whole kernel corn 1 (12 oz.) package cooked ham, cut into julienne strips FOR THE DRESSING: ...
ADVERTISEMENT
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
  • Re: George Foreman Grill
  • 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!