Ingredients

• 2 or 3 Split Chicken Breasts or a Package of Boneless Breasts
• 1 Box of Stove Top Stuffing Mix (or other pre-seasoned stuffing mix)
• 1 Large Can whole cranberry sauce
• 2 Tbsp Honey

Directions

• Preheat oven to 375 degrees
• In a 9 X 12 baking dish, spread cooked stuffing mix.
• Arrange chicken on top of stuffing
• Mix cranberry sauce and honey together, spread over chicken and stoving
• Bake for about 35 to 40 minutes or until chicken is done.

Ingredients

• 1 Frying Chicken, cut up
• 1 Tbsp butter
• 1 Large Onion, thinly sliced
• 1 Cup sour cream
• 1 1/2 Tbsp Paprika
• 2 Tbsp Flour
• 1 Tsp Salt
• 1/2 Tsp Pepper
• 1 Cup chicken Stock or one packet low salt chicken bullion
• 1/2 Cup Heavy Cream (milk can be substituted)

Directions

• Brown chicken in a frying pan using 1 Tbsp butter.  Remove and lay out in a single layer in a baking dish and spread onions evenly over the top of the chicken. 
• Mix Paprika, salt and pepper together. Season chicken and onions evenly by sprinkling the mixture from at least 8 inches above the dish.
• Cover with foil tightly and bake at 350 degrees for one hour.
• Remove chicken from the pan and keep hot in a foil covered dish in the oven.  Make sure to turn the oven off so the chicken doesn't continue to cook or dry out.
• In the baking pan, skim as much of the fat from the top of the chicken juice as possible and add 1 cup of chicken stock.  Using a fork or some other utensil, make sure to free any chicken drippings or stuck onions from the sides then transfer chicken drippings and onions to a medium sauce pan.
• Over medium heat, bring drippings to a simmer.
• In a separate bowl, beat sour cream with flour and heavy cream until mixed smooth.
• Turn sauce pan heat to low and slowly whisk in the sour cream mixture being careful not to bring it to a boil or the cream will curdle.  Simmer until the mixture starts to thicken (about 7 to 10 minutes).
• Place chicken on a bed of German dumplings then pour sauce and onions over everything.

Note

You can find the recipe for German Dumplings in our pasta section.  You can also substitute the dumplings for egg noodles or Spatzel.  

Ingredients

• 1 Package Egg Noodles, Cooked and Drained
• 1 can (7oz) Tuna, white albacore in water
• 1 cup mushrooms, sliced
• 1/2 cup onion, diced
• 1/2 cup frozen peas
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 4 slices of cheese (any kind) or 1/2 cup shredded cheddar Cheese
• 1 cup milk
• 1 Tsp salt
• 1 Tsp Pepper
• 1 Tsp Old Bay Seasoning
• Cracker Crumb topping ( crushed crackers mixed with 1 Tbsp melted butter and a dash of old bay seasoning)

Directions

• After cooking noodles, place them in a buttered casserole dish while you prepare the sauce.
• In the same sauce pan you cooked the noodles, melt 1 Tsp butter and lightly saute the onions and mushrooms until the onions are just starting to become translucent. Add salt, pepper and Old Bay seasoning and let saute with the spices for 30 seconds.
• Add soups and milk.  Slowly bring to a simmer.  
• Mix in cheese and stir until cheese is well blended into the mixture.
• Add frozen peas and pour over the noodles, folding the mixture into the noodles until all noodles are covered.
• Top with Cracker Crumb Topping and bake at 375 degrees for 25 minutes.

Ingredients

Pie

• 3 Eggs
• 1/4 cup milk
• 3 Tbsp chopped parsley, divided
• 2 Tbsp butter, melted
• 2 Tbsp minced onion
• 1 Tbsp plus 1 Tsp lemon juice
• 1 Tsp Worcestershire Sauce 
• 1/2 Tsp dry mustard
• 2 cups shredded cheddar cheese
• 1 package Salmon (6 oz or more)
• 1 pie crust, blind baked and cooled

Topping

• 3/4 cup sour cream or Greek yogurt
• 1 Tsp Dill 
• 1/8 Tsp Ground White Pepper
• 1/4 Tsp Salt
• 1/4 cup minced cucumber

Directions

• heat oven to 425 degrees
• In a large bowl, beat eggs, add milk, parsley, butter, green onion, lemon juice, Worcestershire Sauce and mustard.  Mix well.
• Fold in cheese and Salmon gently then pour into pie crust
• Bake 20 to 25 minutes or until set and crust is just golden.  If your crust edge is already browned before you bake, cover just the crust edge with a ring of tin foil to prevent it from getting too dark.
• Let pie stand for 10 minutes before serving, serve with one spoonful of the dill sauce drizzled over the top.

Reuben Casserole
"Oddly I had never had a Reuben sandwich until this year but once my husband and I tried it, we both declared it "The best sandwich of all times, ever, true story!" Someone mentioned a Reuben Casserole to me and I had to give this a try. We made this and (after a little tweaking) everyone happily wanted to slam their face right into the baking dish to eat this."
Prep Time:
10 Minutes
Cook Time:
45 Minutes
Servings:
8
Submitted by:
Jacqui



Ingredients

• 16 oz sauerkraut, rinsed and drained well
• 1/2-1 tsp Whole Caraway Seed (we toast and grind it but Penzey says to throw it in whole)
• 12 oz corned beef, shredded or cubed
• 1 cup shredded Swiss cheese
• 1 cup shredded Monterrey jack cheese
• 
  

• 1/2 cup Mayonnaise
• 1/2 cup Russian dressing (see notes for recipe)
• 2 slices rye bread, dried and made into bread crumbs (about 1 1/2 cup crumbs)
• 3 tbsp butter, melted butter

Directions

1. Preheat oven to 350 degrees.
2. Toast the bread crumbs with melted butter until just turning golden brown, set aside.
3. In a 9 x 13 glass baking dish, spread the sauerkraut in the bottom and sprinkle with ground, toasted caraway seeds.
4. Add an even layer of corned beef then an evenly mixed layer of Swiss and Monterrey jack cheese.
5. In a small bowl, mix the mayonnaise and Russian dressing together then spread over the layer of cheese.
6. Evenly sprinkle toasted breadcrumbs over the top of the casserole.
7. Bake for 40 to 45 minutes or until bubbling.

Notes
I was told that for a true Reuben, you need to use Russian dressing, not Thousand Island dressing but it's almost impossible to find pre-made Russian dressing so here's the recipe: 1/2 cup Mayonnaise 1/8 cup Cocktail Sauce (you can substitute ketchup) 1 Tbsp Creamy horseradish sauce 2 Tbsp yellow mustard 1 tsp minced onion

Pressure Cooker Pot Roast


Prep Time:
15 minutes    
Cook Time:
45 minuter
Servings:
6 people
Submitted by:
Joy 



Ingredients
3 pound chuck roast
2 tbs vegetable oil
1 large onion sliced
1 pkg (1oz) dry Italian salad dressing mix
1 pkg (1oz) dry ranch style dressing mix
1 pkg onion soup mix
1 can 14.5 oz beef stock
8 large button mushrooms (quartered)
Roux:
3 Tbs butter
3 Tbs flour

Directions

1. Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
2. In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and onion soup mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion and mushrooms.
3. Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator rocks at a steady pace. Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Release pressure according to manufacturer directions (mine has a pressure release button). You can use the juices as an au jus, or thicken with roux (see notes below) to make a yummy gravy.

Notes
Roux: Melt butter in fry pan, add flour and cook over medium heat till bubbly and slightly brown. Wisk gradually into pan juices and heat till thickened. 

New England Lazy Ribs
Ribs that fall off the bone and have a yummy maple taste.  You can make these in a slow cooker, the oven or a pressure cooker.  
Prep Time:
7 Minutes
Cook Time:
Depends on Method
Servings:
4
Submitted by:
Jacqui



Ingredients
1 1/2 pounds country style pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper

Directions
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.


For pressure cooker, make sure to add at least 1/4 cup of water or they will burn.  Start on high until you get a nice steady jiggle on the release weight then turn down to medium and cook for 20 minutes.  Release pressure following manufacture guidelines.

For Oven:  I'm taking a wild guess here because I've never made these in the oven before but I'd start off with them on 400 degrees to sear for 10 minutes then turn the temperature down to 325 and cook for an hour to an hour and a half.  That's just a guess so if someone tries this method, let me know.

French Pork Loin Pot-Roast (Enchaud Perigordine)
This is a slow cooking pot roast technique my mother taught me.  
Prep Time:
30 minutes
Cook Time:
2 hours
Servings:
8
Submitted by:
Jacqui



Ingredients

• 2 tablespoons unsalted butter, cut into 2 pieces
• 6 garlic cloves, sliced thin
• 1(2 1/2-pound) boneless center-cut pork loin roast, trimmed
•  Kosher salt and ground black pepper
• 1 teaspoon sugar
• 2 teaspoons herbes de Provence
• 2 tablespoons vegetable oil
• 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
• 1 onion, chopped fine

• 1/3cup dry white wine
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4-3/4 cup low-sodium chicken broth
• 1 tablespoon unflavored gelatin
• 1 tablespoon chopped fresh parsley

Directions

• 1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
• 2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.
• 3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
• 4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard thyme sprigs and bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.

Dan's Money Ham
My brother swears by this recipe that it makes the best baked ham evah!

""This works with most any kind of ham shank, butt or whole ham so it's up to you what you use. If you ask me personally, I'd say go big or go home. Guy Fieri inspired this recipe; I've taken it and modified it to make it my own but all props to the man for shoving me in the right direction." - Dan"
Prep Time:
15 Minutes
Cook Time:
2 1/2 hours
Servings:
1 Large Ham
Submitted by:
Dan



Ingredients
2 Tbsp olive oil
1 cup minced yellow onion
8 cloves garlic, minced
1 really healthy shot of Cognac
1/4 cup yellow mustard
1/4 cup Dijon mustard
1/2 cup pineapple juice
2/3 cup apple cider
1/2 cup fine chopped pineapple
1/2 cup brown sugar
1/2 cup honey
Fresh ground black pepper
whole cloves (amount depends on size of ham and size of diamond cuts on the ham)

Directions
1.Preheat oven to 350 degrees F.

2.Using a room temperature ham, score the ham in a diamond pattern with a sharp knife. At each point of the diamonds, insert one whole clove firmly.

3.Place ham in a roasting pan with a cooking rack, add water to the bottom for drippings and cleaning.

4.Cook ham for 90 minutes, during this time, prepare the glaze.

5.In a large saute pan, heat olive oil over medium heat. Add onions and cook until they just start to turn translucent (about 3 minutes) then add garlic. Continue to saute until garlic turns a nice light California tan color.

6.Add Cognac and flambe to remove alcohol. If working on a gas stove this is easy but on an electric, you'll need a long handled lighter. Reduce for 2 minutes or until flames are gone. (Important Safety Note: please don't light your kitchen on fire, if you have never flambe'd before, watch a youtube video on how to do it safely)

7.Add, mustard, pineapple juice, cider, chopped pineapple, brown sugar, honey and black pepper.

8.Stir and allow to come to a boil, turn to low and simmer until sauce reduces by 1/3.

9.Once ham has baked for 90 minutes, start basting ham with the glaze every 15 minutes (saving some glaze for serving).

10.Ham should cook for 2 to 2 1/4 hours depending on weight. Fully cooked ham's should be removed from oven when they reach an internal temperature of 135 degrees F, partially cooked/cured hams should be removed from the oven when they reach and internal temperature of 155 degrees (served at 140 and 160 degrees respectively for safety).

11.Allow ham to rest for 20 minutes, serve with remaining glaze.

Buttermilk Fried Chicken

I'm not sure there is anyone who hates KFC chicken and if you ask yourself why, it's probably because their chicken tastes good all the way to the bone.  They get that effect because they pressure cook/fry their chicken so it forces the spices through the meat.  This recipe is a way of doing the same thing, without having to have a very expensive  industrial pressure fryer installed in your house.  We actually love this chicken more than KFC.
Prep Time:
1 day
Cook Time:
25 Minutes
Servings:
4
Submitted by:
Jacqui



Ingredients
1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
1 1/2 tbsp Herbs De Provence (Penzey Spices)
2 cups cultured buttermilk
For the seasoned flour:
2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder
2 1/2 quarts peanut oil for frying

Directions

1. In a large plastic bag, mix black pepper, salt, paprika and Herbs De Provence.  Add chicken pieces and coat each piece evenly then place in a large plastic container.  Carefully add buttermilk until the chicken is covered then store in your refrigerator for up to 24 hours.  
   
2. Halfway through marinating time, turn chicken to make sure buttermilk has penetrated all sides of the pieces.
   
3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
   
4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
   
5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
   
6. Turn chicken pieces and cook for another 10-15 minutes.
   
7. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
   

Notes
If you have never used Herbs de Provence, you can find a pre-mixed version by Penzey Spices (or make your own using the following) which contains rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish Oregano, lavender, chervil and marjoram.