Curried Chicken

Curried Chicken

Here’s curried chicken fit for a maharajah-though I do understand that India they make a stronger sauce with more curry and ginger.If maharajah in your life happens to mention that fact,just tell him that I’ve developed this curry to please both American and Indian tastes.To create a really marvelous atmosphere,play some of the popular Indian raga records while serving this carry.Maybe some day a grateful maharajah will mail you a small elephant,or a candy box filled with jewels to show his appreciation.

Ingredients for this delicious curried chicken:

  • 4 chicken breasts,skinned and boned
  • salt and freshly ground black pepper to taste
  • 1 tablespoon curry powder
  • 2 tablespoons butter with a few drops of oil
  • 2 tablespoons finely chopped shallots
  • 1 cup chicken broth
  • 3 tablespoons finely chopped almonds
  • 1 teaspoon cornstarch
  • 1/4 cup heavy cream
  • Finely chopped fresh parsley

Accompaniments:Chutney-Kumquarts-Shreded Coconut-Banana Slices-Finely Chopped Green Pepper-Peanuts-Silvered Almonds.

Cooking method:Cut the chicken breasts in half and then in about 1-inch strips.Season with salt and pepper and the curry powder.In a heavy skillet melt the butter and oil until hot.Add the chicken and shallots and sauté both until lightly brown.Pour the chicken broth and the finely chopped almonds over it.Bring to a boil,reduce heat and simmer for 25 minutes.

Mix the cornstach with cream and pour it over the chicken and bring to a boil.Serve in an oval copper pan with some finely chopped parsley sprinkled over it.Serve curried chicken with white rice which has been cooked in chicken broth instead of water.Serve with the condiments around it.

Chicken with Porcini Mushrooms

Chicken with Porcini Mushrooms

Porcini means”little pigs” in Italian:they are fat little mushrooms found in the autumn,and have a pronounced meaty taste.In France the same mushrooms are called”cepes”(you mayeven find them labeled”Boletus Edutes”,which is their Latin name0.Whatever you call them,they have a wonderful flavour.

To cook chicken with porcini mushrooms we take the following ingredients:

  • 1 oz dried porcini mushrooms
  • 2 cups boiling water
  • 4 boneless chicken breasts or bone-in chicken breasts,or bone-in chicken quarters
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove finely chopped garlic
  • 1/2 cup whipping cream

Place porcini in a small bowl;pour over them about 2 cups of boiling water,and leave to soak for about 15 min.Then remove the mushrooms and chop coarsely;reserve the soaking liquid.Heat the oil and butter in a large frying pan;dry the chicken well  and suaté on both sides until golden brown.Remove from the pan and set aside.

Pour all but 1 teaspoon of oil from the pan; sauté the chopped garlic until golden,then add the chopped mushrooms.Put the chicken pieces back in the pan,skin side up,pour in 1/4 cup of the mushroom-soaking liquid,cover the pan and cook on low heat(15 min for chicken breasts,20 min for chicken quarters).Preheat oven to 325°F.

Remove the chicken pieces to plate and place in preheated oven,skin side up.Leave the mushroom pieces in the pan.Strain(there may be bits of sand in it)the rest of the mushroom-soaking liquid into the pan.Turn up the heat to medium high and reduce to about 1/2 cup.Then add the whipping cream,bring to a boil,and cook until the sauce coats the back of spoon nicely.Season to taste with salt and pepper.

Transfer the chicken pieces to serving plates,spoon the sauce around them,and serve.

Slow-Cooker Scalloped Potatoes

Slow-Cooker Scalloped Potatoes

To cook slow-cooker scalloped potatoes we take the following ingredients:

1/2 teaspoon cream tartar

1 cup water

8-10 medium potatoes,thinly sliced

half an onion,chopped

salt to tasteslow-cooker scalloped potatoes recipe

pepper to taste

1 cup grated cheddar cheese

10¾-oz. can cream of celery,or mushroom,or chicken soup

1 teaspoon paprika

Cooking Method:Dissolve cream and tartar in water.Add potatoes and toss together.Drain.Place half of potatoes in slow cooker.Sprinkle with onions,salt,pepper,and half of cheese.Repeat with remaining potatoes and cheese.Spoon soup over the top.Sprinkle with paprika.Cover and cook on Low 8-10 hours,or High 4 hours.

Variations for slow-cooker scalloped potatoes:

  • For thicker scalloped potatoes,sprinkle each layer of potatoes with 2 tablespoons flour.
  • Instead of sprinkling the layers of potatoes with grated cheese,place 1/4 lb. American cheese slices over top during last 30 minutes of cooking.

Summer Pudding

Summer Pudding

This is one of the great treats of summer.Makes 8 servings for this delicious summer pudding.Ingredients:

  • 1 loaf day-old white bread,crusts removed
  • 3 cups raspberries
  • 1½ cups red currants,stems removed
  • 1 cup granulated sugar

Cooking Method:

  • Cut the bread into slices and remove the crusts.(Actually it’s probably easier to remove the crusts then slice.)Line a medium-size bowl with the bread,cutting the slices into right shape to fit the bowl;leave enough to cover the filling.Put the red currants and the sugar in a saucepan;cook over medium heat,stirring gently until the sugar starts to melt and the juice just begins to run from the red currants.
  • Now add the raspberries,and cook until the juice runs a little.Try to stir as little as possible,so the fruit does not get crushed.Remove from heat and pour the bread lined bowl.Cut more bread to completely cover the filling.Spread a sheet of plastic wrap over the bread,set a plate on top and weight it with about 2 pounds(a couple of cans will do).summer pudding recipe for whose who like desserts
  • Refrigerate overnight(or up to 2 days). The juice from the fruit will stain most of the bread a deep and delicious purple.
  • To serve summer pudding:Turn out onto a plate;cut into wedges like a cake.Serve with thick cream(English Devon cream is pretty good) if you like;but this is the only fruit dessert i can think just may be better in its own.

Summer Pudding #2


  • ¼ cup raspberries
  • ¾ cup red currants
  • ¾ cup loganberries
  • 1½ cups blackcurrants or blackberries
  • ¾ cup sliced strawberries or fresh cherries
  • ¾ cup granulated sugar
  • 1 loaf day-old white bread,crusts removed

Cooking Method:

  • Remove the crusts and slice the bread.Line a medium-sized bowl or pudding basin with the bread;leave enough to make a lid.Remove the stems from all the fruit.Wash gently if neccessary.Combine all the fruit except the strawberries in heavy-bottom saucepan with sugar.Cook over medium heat until the juice starts to run from the red currants(about 6 to 8 minutes). Remove from the heat and add the sliced strawberries.summer pudding dessert
  • Pour into the bread-lined bowl with all the juice.Cut lid pieces out of the bread and cover the top.Lay a sheet of plastic wrap over the top,set a plate on top and weight it with 2 pounds(a couple of cans work well). Refrigerate for 24 hours(or up to 2 days).
  • Turn out summer pudding onto a plate and cut into wedges.serve with thick cream.

Apple-Honey Tea in Slow Cooker

Apple-Honey tea in Slow Cooker

Makes 6 1-cup servings for apple-honey tea in slow cooker.Ingredients:

  • 12-oz. can frozen apple juice/cider concentrate
  • 2 tablespoons instant tea powderapple-honey tea,made in slow cooker
  • 1 tablespoon honey
  • ½ teaspoon ground cinnamon

Cooking method:

Reconstitute the apple juice/cider concentrate according to package directions.Pour into slow cooker.Add tea powder,honey and cinnamon.Stir to blend.Heat apple-honey tea on Low 1-2 hours.Stir well before serving since cinnamon tends to settle on bottom.

Buckwheat Linguini with Putanesca Sauce

Buckwheat Linguini with Putanesca Sauce

Serves 6 as a first course,4 as a main course.Ingredients for delicious linguini recipe.

1½ fresh buckwheat linguini or 1 lb. dried wholewheat spaghetti

2 teaspoons salt

2 tablespoons olive oil

½ cups Parmesan cheese,freshly grated

Ingredients for the sauce:

2 cups Basic tomato sauce

¼ cup olive oil

½ cup finely chopped onion

1 teaspoon finely chopped garlic

¼ cup finely chopped pancetta or prosciutto

1 tablespoon capers drainedbuckwheat linguini recipe

¼ cup green olives,pitted and halved

½ teaspoon dried red pepper flakes

  • Prepare the tomato sauce,following the recipe;frozen,bottled,or canned sauce may be used if you don’t have time.Sauté onion,garlic,and pancetta until the garlic is pale gold.Add the capers,olives,sundried tomatoes,tomato sauce,and pepper flakes;bring the mixture to a boil.Reduce the heat and cook,stirring occasionally for 15 minutes.
  • Bring a large pot of water to a boil;add salt and oil.Put in the pasta,bring back to a boil,and cook until just done92 to 5 min. for fresh;6 to 10 min. for dried).Drain the pasta,but do not rinse.pour the sauce into a large heated boil;add the pasta,and stir to coat.You can put the pasta directly into the sauce pot,if not serving at the table.
  • Serve liguini with freshly grated Parmesan cheese.

Cheese and Mushroom Omelet

Cheese and Mushroom Omelet

To cook cheese and mushroom omelet you need to take the following ingredients:

1 small potato

2 tablespoons vegetable oil

salt and freshly ground black pepper to taste

1 tablespoon plus 2 teaspoons buttercheese and mushroom omelet recipe

½ cup thinly sliced mushrooms

2 eggs

1 tablespoon finely diced Gruyère or Swiss cheese

2 teaspoons finely chopped chives

Peel the potato and cut into ¼-inch dice.There should be about ½ cup.Put the cubes into a small amount of cold water to prevent discoloration.Drain the potato and pat dry with paper toweling.Heat the oil in a small skillet and add the potato.Sprinkle with salt and pepper.Cook,shaking the skillet and stirring,until the potatoes are cooked on all sides,about 10 min.Drain well.

Heat 1 tablespoon of butter in a clean skillet and add the mushrooms.Cook until they give up their liquid.Cook until the liquid evaporates.Beat the eggs in a mixing bowl and add the potato,mushrooms,cheese,chives,salt and pepper.Blend well.heat 2 teaspoons of butter in a small omelet pan and add the egg mixture.Cook over relatively high heat,shaking the skillet and stirring,until the omelet is set on the bottom.Invert the omelet onto a hot round serving dish and serve.

Cabbage Stuffed with Wild Mushrooms

Cabbage Stuffed with Wild Mushrooms

This is a rather grand recipe for cabbage. If you can get fresh wild mushrooms,so much the better.If not,the flavour of dried wild mushrooms is an important addition and worth the extra money.Dried wild mushrooms are really quite economical,go  a long way and keep well.Just one small piece of dried porcini swiped into  a soup or casserole immediately enhances the flavour.Ingredients for this cabbage stuffed with mushrooms:

1/2 oz / 15 g dried wild mushrooms

1/2 pt /280 ml boiling vegetable stock

8 large cabbage leaves

12 oz /340 g fresh mushroomscabbage stuffed with mushrooms

4 oz / 110 g ricotta

2 shallots

1 egg


freshly ground black pepper

6 juniper berries

sprig of rosemary

2-3 tbsp extra virgin olive oil

Cut the dried mushrooms into small pieces,place them in a bowl,and pour  on the boiling stock.Cut the hard central rib from each cabbage leaf,blanch the leaves thoroughly in boiling water,then drain.Wipe the fresh mushrooms,only peeling if absolutely necessary,and chop them very finely(I use  a food processor at  this point ).Mix thoroughly with the ricotta.Peel and finely chop the shallots and add these to the mushroom and cheese mixture.Separate the egg.Beat the egg yolk lightly,and stir this into the mixture.Season to taste.

Whisk the egg white,and fold this in.Strain the dried wild mushroom pieces,reserving the liquor,and stir them in gently. Divide the stuffing between the eight cabbage leaves,and roll into neat parcels.Place in a lightly oiled baking dish.Scatter the juniper berries,and lay the sprig of rosemary on the cabbage parcels,and sprinkle with mushroom liquor and olive oil.Cover with foil,and bake in a preheated oven at 190°C /375°F Mark 5 for 25 minutes.Serve hot.Cabbage stuffed with mushrooms is ready.Enjoy!


Bavarian Cabbage

Bavarian Cabbage

Makes 4-8 servings for this Bavarian cabbage,depending upon the size of the cabbage head.Ingredients:

1 small head red cabbage,sliced

1 medium onion,chopped

3 tart apples,cored and quarteredBavarian cabbage in slow cooker

2 teaspoons salt

1 cup hot water

2 tablespoons sugar:Add 6 slices bacon,browned until crisp and crumbled.

¹⁄³ tablespoon bacon drippings

Place all ingredients in slow cooker in order listed.Cover.Cook on Low 8 hours,or High 3 hours.Stir well before serving.Variation for Bavarian cabbage:Add 6 slices bacon,browned until crisp and crumbled.

Easy Pudding Recipe

Easy Peanutty Pudding

Makes 4 servings for this easy pudding recipe.Ingredients:

¼ cup creamy peanut butter

2 cups skim or nonfat milk,divided

1 envelope(four ½-cup servings) reduced-calorie instant vanilla pudding mix

2 tablespoons plus 2 teaspoons reduced-calorie strawberry spread

¼ cup thawed frozen dairy whipped toppingeasy pudding recipe

In small microwavable mixing bowl microwave peanut butter on High(100%) for 30 seconds,until softened.Add 1 cup milk and stir to combine,microwave on High for 1 min.,strring once halfway through cooking.Transfer peanut butter mixture to large mixing bowlAdd remaining milk and the pudding mix and,using mixer on low speed,beat until blended,1 to 2 min.

Into each of four 6-ounce dessrt dishes pour ¼ of pudding mixture.Cover and refrigerate until pudding is set,at least 30 min.To serve,in small microwave strawberry spread on high for 10 seconds,until melted.Top each pudding with 1 tablespoon whipped topping and 2 teaspoons strawberry spread.

Easy Pudding Recipe with Almond

Makes 4 servings.To cook this easy pudding recipe take the following ingredients:

1 cup low-fat milk(1% milk fat)

½ cup evaporated skimmed milk

1 envelope(four ½-cup servings) reduced-calorie instant vanilla pudding mix

¼ teaspoon almond extracteasy pudding recipe

¼ cup thawed frozen dairy whipped topping,divided

1 ounce chopped dry-roasted almonds(no salt added),divided

In medium mixing bowl combine first four ingredients.Using mixer on low speed,beat until blended.Using rubber scraper,fold in sour cream,¼ cup whipped topping,and ½ ounce almonds.Into each of four 6-ounces dessert spoon ¼ of the pudding mixture.Top each portion with ¼ of the emaining whipped topping and almonds.Civer and refrigerate until set,about 30 min.

Easy  Pudding Melba

Use a sharp paring knife to peel the peaches for this scrumptious dessert .Makes 4 servings for this easy and delicious pudding recipe.Ingredients:

2 cups skim or nonfat milk

1 envelope(four ½-cup servings) reduced-calorie instant vanilla pudding mix

¾ pound peaches,peeled,pitted and pureed

½ cup thawed frozen dairy whipped topping,divided

1½ cups rasberries(reserve 8 rasberries for garnish)easy pudding recipe

Using milk,prepare pudding according to package directions;stir in peach puree and ¼ cup whipped topping.Into each of four 6-ounce dessert dishes spoon 1/8 of the pudding mixture.Top each portion with ¼ of the raspberries,¼ of the remaining pudding,1 tablespoon of the remaining whipped topping and 2 reserved raspberries.Cover and regrigerate until pudding is set,at least 30 min.

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