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

pressure cooker

Misc.
I love my pressure cooker! I bought mine from QVC and love how they work today vs the old kind from the 70's..!
Go to Amazon.com (via this website!) and order a good pressure cooker cookbook. No, you don't always have to use a rack. Usually, you need some sort of liquid and BBQ sauce can count as part of the liquid, I would think.
Enjoy!
MsgID: 114337
Shared by: GinSing
In reply to: ISO: New to Pressure Cooking! Help!
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: New to Pressure Cooking! Help!
  Jin, Washington
2 pressure cooker
  GinSing
3 pressure cooker
  Karen, NY
4 Pressure Cooker
  Christine- Houston
5 Pressure Cooker Recipes and Info
  Betsy at TKL
6 About burned food
  Victoria
ADVERTISEMENT
Random Recipes
  • Caramel Orange Coffee Cake (using hot roll mix)
  • CARAMEL ORANGE COFFEE CAKE "A Pillsbury Bake-Off winning recipe." FOR THE DOUGH: 1 package Pillsbury Hot Roll Mix 2/3 cup very warm milk (105-115 degrees F) 2 teaspoons grated orange peel 2...
  • Winter Greens and Butternut Squash Gratin (using kale)
  • WINTER GREENS AND BUTTERNUT SQUASH GRATIN "I have had, without fail, some form of cooked winter greens at every Thanksgiving meal of my entire life. In late November, the fields have been kissed with a touch of frost,...
  • Wedding reception ideas - themed buffet
  • If you are doing buffet style - which I assume, then you should consider a themed buffet - either Mexican or Italian would work well. If you did Italian you could offer several different salads (all done in advance) - a...
  • Carrot Cake with Cream Cheese Frosting - the best!!
  • CARROT CAKE Everytime I make this it gets rave reviews- comes from the 1999 Taste of Home Annual recipes. 4 eggs 1 cup vegetable oil 2 cups sugar 2 cups all purpose flour 2 tsp baking soda 1/4 tsp baking powder 2 tsp ...
ADVERTISEMENT
  • New-Look Scalloped Potatoes and Ham
  • NEW-LOOK SCALLOPED POTATOES AND HAM 4 1/2 pounds red potatoes, sliced 1/4-inch thick 16 ounces sour cream 12 ounces Velveeta cheese 8 ounces ham, chopped 1/2 cup sliced green onions 1/4 cup grated Parmesan cheese Pre...
  • Crab Stuffed Chicken Breasts
  • CRAB STUFFED CHICKEN BREASTS 6 boneless, skinless chicken breasts Salt and ground black pepper, to taste 1/2 cup onion, chopped 1/2 cup celery, chopped 3 tablespoon butter 5 tablespoon dry white wine, divided use 7 1/...
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
  • pressure cooker
  • 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!