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

Jim, I've been looking for a pressure...

Misc.

cooker so I can fix chicken simular to KFC original recipe. Is that how yours
turns out? Where did you purchase your fryer from? I'm wondering if they are
still available.


MsgID: 0038041
Shared by: Theresa / Va
In reply to: ISO: Broasted Chicken
Board: Cooking Club at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Broasted Chicken
  Jim Turner Jr.
2 Jim, I've been looking for a pressure...
  Theresa / Va
3 ISO: Theresa, Presure Cooker
  Jim Turner Jr
4 Jim, you might try 603-356-7137
  :-)
5 Theresa - more about a pressure fryer >>
  Jan AZ
6 Jim, I called Wearever at 1-800-558-7797
  Theresa / Va
7 Broasted Chicken
  Jim Turner Jr
8 Broasted Chicken
  Jim Turner Jr.
9 Recipe: Chicken Bucket
  Sandy R Ohio
10 Thank You: Thank You! Sandy R Ohio
  Jim Turner Jr
11 Pressure frying
  Larry
12 Larry,order a Fagor pressure fryer here>
  Jan AZ
13 RE: Broasted Chicken
  Diane
14 ISO: pressure cooking chicken
  barb
15 Barb...
  Betsy at TKL
ADVERTISEMENT
Random Recipes
  • A Gingery Jus (Norman Van Aken)
  • A GINGERY JUS "Jus is French for "juice." the juice inside the ginger is the dominant flavor here. I use it to provide a peppy counterpoint to the...
  • Tuna Shortcake
  • TUNA SHORTCAKE 1 (10 3/4 oz) can Campbell's cream of chicken soup 1/4 cup milk 1 (7 oz) can tuna, drained and flaked 1 cup cooked peas 1 tablespoon chopped pimento biscuits (to serve) In saucepan, combine ingredients...
  • Devil Dog Cake with Fluffy Marshmallow Frosting
  • DEVIL DOG CAKE "This cake was inspired by Devil Dogs, the bone-shaped chocolate cakes with irresistible white goo sandwiched between their layers. You'll want to dive headfirst into this version, a tall layer of moist...
  • Tuna Ball
  • TUNA BALL 2 small (6 oz each) or 1 large (12 oz) can tuna, well drained 1 (8 oz) pkg cream cheese, softened 2 tablespoons parsley flakes 2 tablespoons onion flakes 2 tablespoons hot sauce 2 tablespoons chili sauce cra...
  • Antipasto Platter
  • ANTIPASTO PLATTER Sliced cheeses Salami Pepperoni Marinated mushrooms Artichoke hearts Olives Arrange artistically on large platter and serve....
  • European Apple Cake (The Boston Globe)
  • EUROPEAN APPLE CAKE 4 cups thinly sliced Cortland or MacIntosh apples (or any other cooking apples) 2 tablespoons ground cinnamon 3 tablespoons sugar 3 cups flour 1 1/2 cups sugar 1 tablespoon baking powder 1 teaspoo...
ADVERTISEMENT
  • Blue Cheese Crusted Tenderloin of Beef (Not Outback)
  • BLUE CHEESE CRUSTED TENDERLOIN OF BEEF 3 tablespoons butter, softened 3 tablespoons all-purpose flour 3 cups beef broth 6 tablespoons Madeira wine 1 (2 1/4-pound) beef tenderloin 1/4 cup bread crumbs 6 tablespoons bl...
  • Springerles from Schwabia, Germany
  • Springerles, Springles from Schwabia, Germany 4 eggs 1 lb (box) powdered sugar beat together until thick and light colored 2 teas rum zest from 1 lemon 1 knife point Bakers ammonia (haertshorn salz) (ammonia carbonate...
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
  • Jim, I've been looking for a pressure...
  • 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!