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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

Saturday, 01 August 2015 00:00


Yankee Pot Roast


~ 2 To 2 1/2 Pounds Boneless Bottom Round Roast
~ 1 Tbsp. Dried Chipotle Chili Peppers, Seeded And Finely Chopped (About 2 Tsp.) Or 1/2 Tbsp. Cayenna Pepper
~ 1 Tbsp. Snipped Fresh Oregano Or 1 Tsp. Dried Oregano, Crushed
~ 1 Tbsp. Oilve Oil
~ 1 Tsp. Ground Cumin
~ 1/2 Tsp. Salt
~ 2 Cloves Garlic, Minced


(1) For rub, combine chipotle peppers, oregano, oil, cumin, salt and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours. (2) Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425 degree F. oven. For medium rare, roast for 30 to 35 minutes or unil meat thermometer registers 140 degrees F. Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degrees F. (For medium, roast 40 to 45 minutes or until meat thermometer registers 155 F degrees. Cover and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F.Makes 6-8 Servings.
Saturday, 04 July 2015 00:00



~ 2 Slabs Baby Back Pork Spare Ribs About 5-6 Lbs.
~ 1 (18 Oz.) Bottle Of Your Favorite Prepared Barbeque Sauce
~ 3/4 Cup Packed Brown Sugar
~ 1/3 Cup Cider Vinegar
~ 1/4 Cup Worcestershire Sauce
~ 3 TBSP Butter Or Margarine
~ 2 TBSP Prepared Mustard


1. To make sauce: in 2-qt. saucepan, combine BBQ sauce, sugar, vinegar, Worcestershire, butter & mustard. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 min., stirring often. Let stand 1 hour. 2. In covered grill, arrange preheated coals around drip pan; test for medium heat above pan. On grill rack, place ribs, fat side up, over pan but not over coals. Grill, covered, 1 1/2-2 hours or until well done. Adjust vents and add more charcoal as nec. Turn & brush w/sauce every 30 min. Makes 6 servings. To roast: Place ribs, fat side up, on rack in pan. Roast, uncovered, at 350 degrees 1 1/2-2 hours or until well done. Turn; brush w/sauce every 30 min.


Saturday, 30 May 2015 00:00


Pineapple Glazed Swordfish


~ 1 Lb. Swordfish Steaks
~ Vegetable
~ (Substitutions Salmon, Halibut Or Catfish)
~ 1 Tsp. Olive Oil
~ 1 Tbsp. Green Pepper, Finely Chopped
~ 1 8-Oz. Can Crushed Pineapple, Undrained
~ 1/4 Cup Catsup
~ 1 Tbsp. Light Soy Sauce
~ 1 Tbsp. Honey
~ 1 Tsp. Fresh Ginger GratedPREPERATION:
(1) Combine all glaze ingredients in saucepan. Simmer glaze for 10 minutes, stirring occasionally. (2) Lightly coat fish with oil. Place on grill for 4 minutes. Using basting brush, baste with glaze while grilling. Turn. Continue to baste with glaze. (3) Grill for approximately 3 to 4 more minutes until internal temperature reaches 145˚F. Serves 4. Calculations per Serving: 168 Calories, 7 gm. Total Fat, 2 gm. Saturated Fat, 44 mg. Cholesterol, 184 mg. Sodium. Diabetic Exchanges: 3 Meat.
Saturday, 11 April 2015 00:00



~ 2 Lbs. Sea Scallops
~ 1 Clove Garlic, Crushed
~ 1/4 Tsp. Salt
~ 2 Tbsp. Parsley Fresh, Minced
~ 1 Tbsp. Olive or Vegetable Oil
~ 1/4 Cup Dry Vermouth
~ 1/2 Cup Soft Bread Crumbs Combined With 1/4 Tbsp. Melted Margarine
~ Paprika


Combine garlic, salt, parsley, oil and vermouth in a medium bowl. Stir in scallops. Spoon scallop mixture into 4 shells, small baking dishes or ramekins and place them on a baking sheet. Broil about 4 inches from heat for 5 minutes. Sprinkle bread crumb mixture and paprika on top and broil until lightly browned (approximately 3 minutes). Serves 4.


Saturday, 21 March 2015 00:00



~ 2 Lbs. Salmon
~ 1/2 Cup Maple Syrup
~ 4 Tbsp. Soy Sauce
~ 2 Cloves Garlic, Minced
~ 1/2 Tsp. Garlic Salt
~ 1/4 Tsp. Ground Black Pepper



(1) In a small bowl, mix maple syrup, soy sauce, garlic, garlic salt, and pepper. (2) Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator for 30 minutes, turning once. (3) Preheat oven to 400 degrees F (200 degrees C). (4) Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes or until easily flaked with a fork. Serves 4. The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary. Nutritional Information - Amount Per Serving: Calories - 265; Total Fat - 12.4g; Cholesterol - 67mg.


Saturday, 14 March 2015 00:00



~ 2 Tbsp. Butter, Softened
~ 8 Slices Rye Bread
~ 8 Slices Swiss Cheese
~ 3/4 Lb. Corned Beef Brisket, Thinly Sliced
~ 1/2 Lb. Sauerkraut
~ 1/2 Cup Russian Dressing (Or French Dressing Optional)


(1) Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them. (2) Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out. (3) Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving. Makes 4 sandwiches. Serve with a side of coleslaw.

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