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

ISO: pressure cooking chicken

Misc.

How safe is it to use oil in a 8 qt pressure cooker, I have cook lots of
food, but have been told never cook in oil, could these be unsafe , wantin
ing to try the kfc chicken

barbara in indiana


MsgID: 0044410
Shared by: barb
In reply to: Recipe: Chicken Bucket
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
  • Crab Feta Mushrooms (make ahead, food processor)
  • CRAB FETA MUSHROOMS "Hot and sizzling out of the oven, these mushrooms will be the hit of the party." 1 pound button mushrooms, stems removed and reserved, 500 g* 6 oz lump canned crabmeat, drained, or frozen crabmea...
  • Raspberry-Rhubarb Pie
  • RASPBERRY-RHUBARB PIE 1 1/4 cups sugar 3 Tbsp. cornstarch 1/4 tsp. five-spice powder 3 cups fresh raspberries (or one 12-oz. pkg. frozen lightly sweetened red raspberries) 2 cups fresh or frozen unsweetened sliced rhu...
  • Sub Roll Formula and Procedure (quantity recipe)
  • SUB ROLL FORMULA AND PROCEDURE Yield: Approximately 194 individual rolls with a unit scaling weight of 3.5 ounces. "These rolls can be used for making typical sub-rolls, hoagies, or grinders. Additionally, they can be...
  • Artichoke Balls (food processor)
  • ARTICHOKE BALLS 1 (8 ounces) jar marinated artichoke hearts and liquid 3/4 cup fresh mushrooms, sliced 2 garlic cloves 2 cups grated Parmesan cheese 1 1/2 cups dry bread crumbs 2 eggs 1 teaspoon Jane's Crazy Mixed U...
  • Hogwild Macaroni and Cheese (with garlic and herbs)
  • HOGWILD MACARONI AND CHEESE 2 cups uncooked elbow macaroni 1 tsp. fresh oregano (or 1/2 tsp. dried oregano) 2 Tbsp. plus 1/2 cup butter, divided use 1 medium onion, chopped 1 Tbsp. flour 1 tsp. Dijon mustard 1 tsp. ch...
  • Chicken Portabella
  • Chicken Portabella Yield: 4 servings 16 oz Chicken thighs or breast; skinned and deboned 2 tb Olive oil 1 Shallot; finely chopped 2 Cloves garlic; finely chop'd 1/2 Green bell pepper; finely chopped 1 tb Lemon ju...
ADVERTISEMENT
  • Cauliflower and Potato Puree with Parmesan
  • CAULIFLOWER AND POTATO PUREE WITH PARMESAN "When combined with potatoes and Parmesan cheese, cauliflower is subtle-tasting and a nice balance to more highly seasoned meats or vegetables. For a low-carb version, omit t...
  • Houston's Restaurant Copycat Veggie Burgers
  • The only recipe I found was a recipe in progress. HOUSTON'S RESTAURANT COPY CAT VEGGIE BURGERS Source: AnnaCG Makes 4 burgers This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm ...
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: pressure cooking chicken
  • 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!