ADVERTISEMENT
- Real Recipes from Real People -

ISO: Still searching for the Baby George Manual...:)

Misc.
Hi Betsy,

Thanks for your reply. Who knew how many types of these rotisserie ovens there were, lol, not me! Anyway, the manual I am looking for is for the Baby George Rotisserie Oven, which is different from the George Foreman Jr. Rotisserie Oven, a smaller or the smallest version made, possibly?

Thanks again; we're on the right track:)

Sharon
MsgID: 118095
Shared by: Sharon in Westland, MI
In reply to: re: George Foreman Jr. Rotisserie Oven M...
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Gordon Ramsay's quick method of preparing risotto
  • Gordon Ramsay's quick method of preparing risotto. This is the quick method that Gordon Ramsay uses to prepare risotto for his TV restaurants, according to the British websites listed below. He also uses this method i...
  • Puerto Rican Vegetable Omelet
  • Puerto Rican Vegetable Omelet 1 small red potato, peeled and cut into 1/4-inch dice 1/3 small chayote, peeled and cut into 1/4 by 1-1/2 inch matchsticks 1 teaspoon extra-virgin olive oil 1/4 small red onion, thinly sli...
  • Seafood Kabobs Hawaiian
  • SEAFOOD KABOBS HAWAIIAN 1/2 cup dry sherry 1 teaspoon sesame oil 2 tablespoons grated fresh ginger 2 tablespoons tamari soy sauce 2 tablespoons pineapple juice concentrate 1 pound fresh sea scallops or shrimp, pe...
  • Chocolate Drop Cookies
  • This recipe is from my Betty Crocker Book purchased when I was in High School, so I am vintage, eh (laughs). CHOCOLATE DROP COOKIES 1/2 cup butter or margarine, softened 1 cup sugar 1 egg 2 oz melted unsweetened choc...
  • Paris After Dark (Mocha - coffee drink)
  • PARIS AFTER DARK 4 teaspoons sugar 4 teaspoons Dutch process unsweetened cocoa powder 4 teaspoons heavy (whipping) cream 1 1/2 cups strong coffee, freshly brewed FOR SERVING: 1/2 cup heavy (whipping) cream, firmly w...
ADVERTISEMENT
  • Salty-Sweet Caramel Nut Bars (using mixed nuts)
  • SALTY-SWEET CARAMEL NUT BARS "If you like salted butter caramels, you'll love these nutty bars. Drizzle them with melted semi-sweet chocolate if you want to add decadence." 1/2 cup (1 stick) plus 3 tablespoons unsalt...
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
  • ISO: Still searching for the Baby George Manual...:)
  • 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!