Search This Site:

Tuesday, December 20, 2016

One-Pan Chicken Curry or Vindaloo ala ~DKBB~

One-Pan Chicken Rice Curry (or Vindaloo) ala ~DKBB~
(original recipe by Mary Lou Timpson in Dec/Jan 2017 issue of Simple & Delicious)

2 Tbsp. butter, divided
1 medium onion, halved and very thinly sliced
2 stalks celery, diced (optional)
1 can sliced water chestnuts, drained (optional)
1 small can baby corn, cut into small pieces (optional)
2 Tbsp. flour (I prefer Wondra)
3 tsp. curry powder (or Vindaloo seasoning)
½ tsp. each salt and pepper
2 boneless skinless chicken breasts, cut into 1-in. pieces
1 can (14½ oz.) reduced-sodium chicken broth
1 cup uncooked instant white or brown rice

·       In a non-stick skillet, heat 1 Tbsp. butter over medium-high heat; sauté onion until tender; remove onion from skillet and set aside.
·       Mix flour and seasonings; toss with chicken pieces; in same skillet, heat remaining butter over medium-high heat; add chicken and cook until no longer pink, turning occasionally (4 to 6 minutes).
·       Stir in broth and onion; bring to a boil; stir in rice.
·       Remove from heat and let stand, covered, for 5 to 7 minutes (until rice has absorbed liquid and mixture is saucy).

Sunday, December 18, 2016

Tom & Jerry Batter ala ~DKBB~

Tom & Jerry Batter ala ~DKBB~
(original recipe from

6 eggs, separated
¼ tsp. salt
½ lb. butter (2 sticks), room temperature
6 cups powdered sugar
½ tsp. vanilla, brandy, or rum flavoring (I prefer rum flavoring)
½ tsp. nutmeg
½ tsp. cloves
½ tsp. allspice

  • Beat egg whites until stiff; add salt.
  • Beat egg yolks until light.
  • Cream butter and powdered sugar together, mixing until crumbly; add egg yolks and flavoring of choice and mix well.
  • Add spices and mix well.
  • Add egg whites and mix until well blended (using lowest setting possible on mixing to simulate folding).
  • Will keep several weeks in the refrigerator; may be frozen, if covered.
  • For each cup of hot water, use 1 heaping Tbsp. batter and at least 1 shot of rum (or brandy), top with a dash of nutmeg.

Saturday, December 17, 2016

Shepherd's Pie ala ~DKBB~

Shepherd’s Pie ala ~DKBB~
(original recipe in Dec. 2016 Cooking Light)

1½ cups beef stock
2 Tbsp. flour (I prefer Wondra)
1 tsp. black pepper
½ tsp. white pepper
12 to 16 oz. ground beef (at least 90% lean)
1 onion, chopped
1½ tsp. ground thyme
1½ tsp. minced garlic
2 4oz. cans of mushroom pieces, drained
¼ cup cooking sherry
2 Tbsp. Worcestershire sauce
½ tsp. kosher salt
2 cups frozen green peas, thawed
2 cups mashed potatoes                                                             
  • Preheat oven to 450° F.
  • Combine beef stock, flour, and peppers in a bowl and set aside.
  • Cook ground beef and onion in cast iron skillet over medium high heat until browned, stirring to crumble; stir in thyme, garlic, and mushrooms and cook 3 minutes.
  • Reduce heat to medium; stir in sherry, Worcestershire sauce, and salt; cook 3 minutes.
  • Add stock mixture and bring all to a boil; cook 4 minutes or until thickened; stir in peas.
  • Spread mashed potatoes over the beef mixture; bake at 450° F for 15 minutes, then turn on broiler (do not remove pan from oven) and broil for 4 minutes or until lightly browned.
  • Allow to cool just a bit before serving.