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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

Saturday, 30 May 2015 00:00

PINEAPPLE AND GINGER GLAZED SWORDFISH

Pineapple Glazed Swordfish

INGREDIENTS:

~ 1 Lb. Swordfish Steaks
~ Vegetable
~ (Substitutions Salmon, Halibut Or Catfish)
GLAZE:
~ 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, 23 May 2015 00:00

SWEET GEORGIA BARBEQUED BABY BACK RIBS

INGREDIENTS:

~ 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

PREPERATION:

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, 11 April 2015 00:00

BASIC BROILED SEA SCALLOPS

INGREDIENTS:

~ 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

PREPERATION:

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

MAPLE SALMON

INGREDIENTS:

~ 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

 

PREPERATION:

(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

REUBEN SANDWICHES

INGREDIENTS:

~ 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)

PREPERATION:

(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.

corned-beef-cabbageINGREDIENTS:

~ 2 1/2 to 3 1/2 lb. corned beef brisket
Glaze:
~ 1/4 cup orange marmalade
~ 1 tbsp. red wine vinegar
~ 1 minced garlic clove
~ 1 tbsp. black pepper
Dilled Cabbage:
~ 2 to 3 lb. cabbage cut into 8 wedges
~ 3 tbsp. softened butter
~ 1 tbsp. Dijon mustard
~ 1 1/2 tsp. chopped fresh dill

PREPERATION:

1) Place corned beef brisket in stockpot; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer 2 1/2 - 3 1/2 hours or until fork tender. 2) Mix glaze ingredients in 1 cup glass measure. Microwave on High 2-3 minutes, stirring once. 3) About 20 minutes before brisket is done, steam cabbage 15-20 minutes. 4) Remove brisket; trim fat. Place on rack in broiler pan so surface of beef is 3”-4” from heat. Mix honey and 1 tbsp. mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed. 5) Remove brisket; trim fat. Place on rack in broiler pan so surface of beef is 3”-4” from heat. Brush top of brisket with glaze; broil 2-3 minutes or until glazed. Carve diagonally across the grain. Place cabbage around beef. 6) Mix butter, 1 tbsp. mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage. Serves 6-8 people.
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