Chicken Rice Curry (or Vindaloo) ala ~DKBB~
(original recipe by Mary Lou Timpson in Dec/Jan 2017
issue of Simple & Delicious)
1 medium onion,
halved and very thinly sliced
2 stalks celery,
1 can sliced
water chestnuts, drained (optional)
1 small can baby
corn, cut into small pieces (optional)
2 Tbsp. flour (I
3 tsp. curry
powder (or Vindaloo seasoning)
½ tsp. each salt
skinless chicken breasts, cut into 1-in. pieces
1 can (14½ oz.)
reduced-sodium chicken broth
1 cup uncooked
instant white or brown rice
a non-stick skillet, heat 1 Tbsp. butter over medium-high heat; sauté onion until
tender; remove onion from skillet and set aside.
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).
in broth and onion; bring to a boil; stir in rice.
from heat and let stand, covered, for 5 to 7 minutes (until rice has absorbed
liquid and mixture is saucy).
Tom & Jerry Batter ala ~DKBB~
(original recipe from cooks.com)
½ lb. butter (2
sticks), room temperature
½ tsp. vanilla,
brandy, or rum flavoring (I prefer rum flavoring)
- Beat egg whites
until stiff; add salt.
- Beat egg yolks
- Cream butter and
powdered sugar together, mixing until crumbly; add egg yolks and flavoring of
choice and mix well.
- Add spices and
- Add egg whites
and mix until well blended (using lowest setting possible on mixing to simulate
- 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.
Shepherd’s Pie ala ~DKBB~
(original recipe in Dec. 2016 Cooking Light)
2 Tbsp. flour (I
12 to 16 oz.
ground beef (at least 90% lean)
2 4oz. cans of
mushroom pieces, drained
2 cups frozen
green peas, thawed
2 cups mashed
- Preheat oven to
- 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
- Allow to cool just a bit before serving.