boiled tongue

Ingredients

• Servings: 6
• 1 beef tongue
• 1 teaspoon salt

Recipe

Cook Time: 3 hrs

Ready Time: 3 hrs


• place the tongue in a soup pot with the salt, and add enough water to cover. bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. peel off the thick outer skin, and serve.

Traci's Chicken Noodle Casserole

Ingredients

• Servings: 6
• 4 boneless chicken breast halves, cooked and cubed
• 2 cups elbow macaroni
• 2 cups milk
• 2 cups condensed cream of celery soup
• 1 cup cubed processed cheese
• 2 onions, chopped
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• in a 9x13 inch baking dish combine the chicken, macaroni, milk, soup, cheese, onions and salt and pepper to taste. mix all together, cover dish and let sit in refrigerator overnight.
• preheat oven to 350 degrees f (175 degrees c).
• bake at 350 degrees f (175 degrees c) for 1 hour.

smoked chicken caesar salad with maille® dijon originale mustard

Ingredients

• Servings: 4
• 3 slices white bread, crusts removed
• 1 teaspoon sunflower oil
• salt and pepper
• 1 egg
• 1 clove garlic, crushed
• 1/4 cup anchovy fillets, drained
• 1 teaspoon maille® dijon originale mustard
• 1 tablespoon white vinegar
• 1/2 cup extra virgin olive oil
• 4 smoked chicken breasts, sliced
• 2 small heads romaine lettuce, roughly torn
• 1/3 cup parmesan cheese, finely grated

Recipe

• preheat oven to 350 degrees f. cut the bread into 1-inch cubes and toss in the sunflower oil, salt and pepper. spread a baking sheet and bake for 10 minutes, until crispy and golden. remove from the oven to cool.
• place the egg, garlic, anchovy fillets, maille® dijon originale mustard and vinegar into a food processor. blend for 30 seconds, before slowly adding the olive oil. when all of the oil is added, the dressing should be slightly thickened.
• toss the roughly torn lettuce leaves in a mixing bowl, with the dressing, making sure that all of the leaves are coated. arrange leaves on a serving platter, top with the slices of smoked chicken breast, croutons and parmesan cheese.

broiled scallops with chanterelles

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/2 pound chanterelle mushrooms
• 7 tablespoons butter
• 1 tomato - peeled, seeded, and chopped
• 2 tablespoons balsamic vinegar
• 1 pound scallops

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. transfer chanterelles to a bowl. melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
• stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. stir cooked tomato and browned butter into mushrooms.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• place scallops a broiler pan and broil in oven until just opaque, about 2 minutes per side. serve scallops on a platter topped with chanterelles and sauce.

spinach and bacon chicken

Ingredients

• Servings: 4
• 7 slices bacon
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups all-purpose flour for coating
• 1 cup white
• 1 bunch fresh spinach, washed, stems removed
• 1 cup heavy whipping cream

Recipe

• in large skillet, fry bacon until cooked to your liking; remove bacon strips from skillet (leave bacon fat in skillet for frying chicken breasts) and place on paper towels to dry.
• dredge/coat chicken breasts in flour, then brown in the same skillet, in the bacon fat, until somewhat crispy on each side.
• remove chicken from skillet and place on paper towels. pour out remaining bacon fat and pour in the cup (or more, if you like) of . add the amount of spinach you want to have, cover the skillet and simmer over medium low heat until spinach is wilted.
• add the cream and chicken breasts to the skillet and mix with the spinach. crumble bacon slices into bits and add to the chicken/spinach mixture. cover skillet and simmer for about 5 minutes.

Persian Shish Kabob

Ingredients

• Servings: 4
• 2 pounds beef tenderloin
• 1 onion, chopped
• 1 tablespoon salt
• 1 pinch ground black pepper
• 1/8 cup fresh lime juice

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• cut beef into cubes 1x1/2 inch. add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. mix well, cover, and refrigerate overnight.
• preheat grill for high heat.
• thread beef on skewers, 6 to 8 pieces per skewer.
• lightly oil grate, and place kebobs on grill. cook for 3 to 4 minutes per side, 12 to 16 minutes in all.

nikki's steak saltimbocca

Ingredients

• Servings: 6
• 2 pounds beef skirt steak, trimmed of fat
• freshly ground black pepper to taste
• 6 ounces sliced aged provolone cheese
• 2 bunches fresh sage leaves
• 12 slices prosciutto
• 1/4 cup extra virgin olive oil

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat the oven to 350 degrees f (175 degrees c).
• cut the steak into approximately 4 ounce pieces, then pound each one to 1/4 inch thickness. season with black pepper. on each piece of steak, lay one slice of provolone cheese, a few leaves of sage and 2 slices of prosciutto. roll into pinwheels and secure with toothpicks.
• heat the oil in a large skillet over medium-high heat. quickly brown the pinwheels on the outside. transfer to a baking dish if your skillet is not oven-safe.
• bake for 7 minutes for medium rare, or 10 for medium. let rest for 5 minutes before carving into thin pinwheels. place the skillet back over medium-high heat, and add any remaining sage leaves. fry until crispy and then use them to garnish steaks.