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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

Saturday, 20 December 2014 00:00



~ 2 Large Cloves Garlic, Finely Chopped
~ 1 Tsp. Marjoram Leaves (Optional)
~ 1 Tsp. Thyme Leaves
~ 1 Tsp. Salt
~ 1/4 Tsp. Pepper
~ 1/3 Cup Butter Or Margarine
~ 2 Cups Thinly SlicedMushrooms
~ 1/4 Cup Madeira Or Dry Red Wine
~ 1 Tbsp. Tomato Paste
~ 1 Envelope Lipton Onion, Onion-Mushroom Or Beefy Mushroom Recipe Soup Mix
~ 1 Tbsp. All-Purpose Flour
~ 1 1/2 Cups Water
~ 1 Tbsp. Finely Chopped Parsley
~ Pepper To Taste



Preheat oven to 500 degrees. In a small bowl, combine garlic, marjoram, thyme, salt and pepper; set aside. Trim fat from roast. In roasting pan, on rack, arrange roast; rub with garlic mixture. Roast 10 minutes, then decrease heat to 350˚ and continue roasting 1 1/2 hours or until meat thermometer reaches 130˚ (Rare) or 150˚ (Medium). Remove roast to serving platter and keep warm. Skim fat from pan drippings. In medium saucepan, combine pan juices with butter; stir in mushrooms. Cook 5 minutes until mushrooms are tender. Stir in wine, tomato paste, then onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in parsley and pepper. Serve with roast. Makes about 6 servings.

Saturday, 13 December 2014 00:00



~ 2 Lbs. Filet Mignon, Cut Into 4 (8-Ounce) Pieces (You Can Substitute Porterhouse For Filets)
~ 1 Teaspoon Olive Oil
~ 4 Cloves Garlic, Peeled And Minced
~ 4 Tablespoons Butter
~ 1 Cup Red Wine, Chianti Preferred
~ Salt And Pepper To Taste
~ 1/4 Cup Chopped Fresh Basil Or Parsley


(1) Preheat broiler or prepare grill. Cook the filets to about 75 percent done. Remove from heat and set aside. (2) Add the filets and sear for 2 minutes on each side. Transfer to serving plates while preparing sauce. Add the garlic to the skillet and sauté for 1 minute or until soft. Add the wine and cook until the alcohol evaporates (or you may add the wine, ignite it with a long-tip lighter to flambé, and allow to burn until the flame is extinguished). (3) Add the butter to the skillet and allow to melt. Lower heat to medium and reduce the sauce for 3 minutes, stirring constantly. Season with salt and pepper and pour sauce over the reserved filets. Garnish with the parsley or basil.


Saturday, 06 December 2014 00:00



~ 2-3 Lb. Chuck Roast
~ Juice Of 1 Lemon
~ Oven Cooking Bag
~ 2 Onions, Thinly Sliced
~ 8-10 Baby Carrots
~ 2 Lg. Potatoes, Peeled & Quartered
~ 4 Stalks Celery, Sliced
~ 1 Green Bell Pepper, Chopped
~ 1 Clove Garlic, Chopped
~ 1 Tbsp. Prepared Mustard
~ 1 Tsp. Dried Thyme
~ 2 Small Cans V8 Juice


(1) Place beef in a shallow roasting pan, sprinkle meat with lemon juice, pierce several times with a fork. Cover and refrigerate overnight or until ready to cook. (2) Preheat oven to 350o F. Place beef in the cooking bag. Return to roasting pan. Arrange onions, carrots, potatoes, celery and peppers around and over. (3) Blend remaining ingredients and pour over meat. Seal bag and puncture per package directions. Roast for about 1 1/2 hours. (4) Remove beef from bag and let stand covered for about 5 minutes. Serves 4-5.

Saturday, 22 November 2014 00:00



• 1 (18-22 Lb.) Turkey
• 1/2 cup unsalted butter or margarine-softened
• salt & pepper to taste (1/2 tsp. of each is o.k.)
• 2 Cans of turkey or chicken broth
• 8 cups prepared stuffing


1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position in the oven. 2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. 3. Place turkey into the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 Degrees C) about 4 hours. 4. Transfer the turkey to a large serving platter, and let stand for at least 20 to 30 minutes before carving.


~ 4-5 Lb. Boned & Butterflied Leg Of Lamb
~ Garnish: 6 Sprigs Fresh Rosemary
~ 1 Small Onion, Finely Chopped
~ 6 Cloves Garlic, Minced
~ 2 Tsp. Dried Rosemary
~ Pared Rind And Juice Of 1 Lemon
~ 1 Cup Red Wine
~ 1 Tsp. Salt


Combine marinade ingredients in a glass or stainless steel dish (avoid aluminum), just large enough to accommodate the lamb. Place the meat in the marinade, turn to coat all sides, cover the dish with plastic wrap and refrigerate for 24 hours. Turn lamb occasionally. When preparing the meal, preheat the broiler; broil meat about 4 inches from the flame. Broil 15 to 20 minutes on each side or until a meat thermometer reads 145 degrees for medium-rare and 150 for medium. Brush lamb with marinade frequently during broiling. Garnish with fresh rosemary and serve with roasted vegetables and warm garlic bread.


Saturday, 01 November 2014 00:00



~ 1 Lb. Clam Meat, Chopped
~ 2 Cups Water
~ 1 Small Onion, Diced
~ 3 Medium Potatoes, Peeled, Diced
~ 2 Celery Stalks, Chopped
~ 2 Carrots, Sliced
~ 1 Chicken Bouillon Cube
~ 6-8 Whole Allspice
~ 1 Tsp. Dried Dill Weed
~ 1/2 Tsp. White Pepper
~ Two 13 Oz. Cans Evaporated Skim Milk
~ 2 Tbsp. Flour
~ 1 Tbsp. Parsley, Minced Or 1 Tsp. Dried Crushed Parsley


1) Place clam meat, water, onion, potatoes, celery, carrots, bouillon, allspice, dill weed, and white pepper into 4-quart saucepan. Covr. Simmer 15 minutes. 2) Add 1 can milk to vegetables. Blend flour with remaining milk until smooth. Slowly stir into chowder. Simmer and stir 10 minutes. 3) Remove allspice. Sprinkle chowder with parsley before serving. Serves 6. Substitutions: Halibut, scallops, lobster meat, salmon. Calculations per serving: 222 calories, 31 mg. cholesterol, 1 gm. total fat, 394 mg. sodium, 0 gm. saturdated fat. Diabetic exchanges: 1 milk, 1 bread, 2 meat.

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