1. Combine all ingredients except chicken in a large bowl; mix until blended. 2. Add chicken pieces, turning to coat. 3. Cover and refrigerate 1 hour. 4. Place chicken pieces on a rack in a foil-lined shallow roasting pan. 5. Bake in preheated 350F. oven 45 minutes, basting chicken with plum jelly mixture occasionally; turn […]

Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds. Mix Well. Heat the butter in a wide saute pan or […]

Lightly coat a non-stick skillet with cooking spray. Over medium heat, saut=E9 celery, onion, and garlic until translucent. Add curry powder and cook 1 minute, stirring constantly. Dissolve bouillon cubes in water. Put flour in a small bowl; gradually stir in bouillon to make a paste. Add flour-boullion mixture, milk, applesauce, and tomato paste to […]

NOTE: For less sodium, use ripe olives instead of calamatas. === Pour oil into a 10-12″ frying pan over medium-high heat. Add chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken; set aside. Remove all but 1 tablespoon oil from pan. Add onion; stir often over medium-high heat […]

About 1 1/4 hours before serving: Discard bones and skin from chicken; cut meat into bite-sized pieces. Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside. Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion. In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms, carrots, celery and […]

*Matzots and mastza meal may be bought in Jewish grocery stores and many supermarkets *The recipe calls for cubes of turkey breast to be ground; however I think a substitution of pre ground turkey would be acceptable Break matzot directly into a shallow bowl and pour broth over them. In a large saucepan, place meat […]

Place chicken in baking dish. Brush with oil and sprinkle with salt, pepper, MSG, oregano, rosemary and marjoram. Bake at 450F 30 to 35 minutes.

Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent. Add the ginger, garlic, cardamoms, and cinnamon sticks. Stir-fry until the onions are golden brown. Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes, In a small bowl, mix together […]

Arrange rice on serving platter; top with chicken and velveeta cheese spread salsa dip. Garnish with bell and jalepeno peppers. Makes 4 servings

Marinade Arrange in pan & bake 1/2 hour – turn and bake until brown.