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

Thank You: Outstanding! Thank you!

Misc.
ADVERTISEMENT
We dug out our Galloping Gourmet Perfection Aire cooker for some King Crab legs this evening. YOUR manual was a god-send. THANK YOU
MsgID: 119421
Shared by: Keith, South Park Colorado
In reply to: Recipe: Galloping Gourmet Perfection-Aire Manua...
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (31)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Perfection-Aire 707 convection oven
  Sherry Atlanta Georgia
2 ISO: Re: Perfection-aire oven
  Eileen Houston
3 Recipe(tried): Perfection-aire Orange Sparefibs
  Terri....Michigan
4 Terrie, Michigan
  Rosalyn - Arkansas
5 ISO: Perfection-aire instructions
  Jan Olson
6 ISO: Perfection-Aire convection cooker instructions
  mikenewyork
7 Instructions Book for Perfection-Aire 707
  Cristi Milwaukee Wisconsin
8 ISO: Need Perfection Aire instructions
  Sharon Dennis - Sulphur, LA
9 ISO: perfection-aire cooker instructions
  Angielasvegas
10 ISO: Perfection-Aire Instructions
  Paul - North Carolina
11 ISO: perfection Aire instructions
  Les -West TN
12 ISO: Perfection Aire Oven operating manual
  Jenny in Dallas, TX
13 ISO: Looking for Perfection-aire
  danise in fort lauderdale
14 Recipe: Jet Stream Oven Instruction Manual and Recipes (re: Perfection Aire Oven manual)
  Marlys in Minnesota
15 Recipe: Galloping Gourmet Perfection-Aire Manual
  Jenny in Tukwila, Washington
16 Thank You: Thank You Jenny
  Eric - Dallas
17 Thank You: Perfection-aire Convection 707 Manual
  Carolyn Orlando, FL
18 Thank You: Galloping Gourmet Perfection-Aire Manual
  Ilona in Marysville, WA
19 Thank You: Still thanking you for the lead!
  craig
20 Thank You: Thank you, thank you, thank you!
  Pearl in Texas
21 Thank You: Manual--Thank you so much
  Tina Burton Dallas, Texas
22 ISO: Galloping Gourmet Perfection-Aire - thawing question
  Margaret in Everett, WA
23 ISO: Galloping Gourmet Prfection Aire-usage
  Terri in Spring Branch, Tx
24 For those still in search of Perfectionaire Manuals & instructions re: water use
  Jeanne
25 ISO: GAlloping Gourmet Cuisine Express manual
  Susie in Illinois
26 Thank You: Outstanding! Thank you!
  Keith, South Park Colorado
27 Thank You: Galloping Gourmet Manual
  Sheila B, Columbia, MS
28 Thank You: Galloping Gourmet Instructions
  Don - Greenville, OH
29 Recipe: Aroma AeroMatic Convection Oven Manual
  Wealth
30 Thank You: Galloping Gourmet Perfection-Aire Manual (nt)
  carol jackson falmouth ky
31 Recipe: Manual for Galloping Gourmet Cuisine Express Model AX-707A (C5500)
  nuna urbidness
32 Thank You: Galloping Gourmet Perfection-Aire Manual - thank you very much...... (nt)
  sandy roseburg oregon
ADVERTISEMENT
Random Recipes
  • Raspberry Cobbler
  • RASPBERRY COBBLER 4 cups fresh raspberries 1/4 lb (1/2 cup) margarine, room temperature 1 1/2 cup sugar, divided use 1/2 cup milk 1 tsp vanilla extract 1 cup all-purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup...
  • Fruit Cocktail Fritters (Oster blender recipe, 1950's)
  • FRUIT COCKTAIL FRITTERS 1 1/2 cups sifted flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar 2 eggs 1/2 cup milk 1 cup well-drained fruit cocktail Oil for deep frying Butter or syrup (for ...
  • Classic Lemon Curd (Sunkist)
  • CLASSIC LEMON CURD "Hot or cold, this thick lemon sauce is excellent over fresh fruit, gingerbread, angel food, or pound cake." 1 egg 2 egg yolks Grated peel of 1/2 Sunkist lemon Juice of 2 Sunkist lemons (6 tablespo...
  • Saucy Bake (using cake mix) (1976)
  • SAUCY BAKE 1 package (2-layer size) yellow or devil’s food cake mix 2 cups water 1 1/2 cups milk 1 (6-serving size) package Jell-O chocolate instant pudding and pie filling 1/3 cup sugar 1/4 to 1/2 teaspoon ground...
  • Recipes Using Greens (4+)
  • July 22, 2008 RECIPE SWAP 4+ RECIPES USING GREENS! (SWISS CHARD, COLLARDS, KALE, ETC.) All Recipes Posted This Week - ...
ADVERTISEMENT
  • St. Paddy's Potatoes with Green Sauce
  • ST. PADDY'S POTATOES WITH GREEN SAUCE 12 round red thin-skinned potatoes (2 1/2 inch, 2 to 2 1/2 lb. total 2 tablespoons lemon juice 1/4 cup parsley, chopped 3/4 cup watercress sprigs (lightly packed), rinse, drain 1/...
  • Turkey-Cheddar Fettuccine Alfredo
  • TURKEY-CHEDDAR FETTUCCINE ALFREDO 2 tablespoons olive oil 4 cloves garlic, chopped 1 cup finely chopped white onion 1 (16 ounce) jar high-quality prepared Alfredo sauce 1 pound Dietz & Watson® Premium C-Sharp New York...
  • Spinach Orzo
  • SPINACH ORZO 10 oz fresh spinach; stems removed 2 tbsp olive oil 3 cloves garlic, thinly sliced 1/4 tsp salt 2 cans vegetable broth; (29 oz. in all) 3 cups water 1 3/4 cups orzo Rinse spinach leaves well with cold...
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
  • Thank You: Outstanding! Thank you!
  • 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!