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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

Saturday, 22 November 2014 00:00

A SIMPLY PERFECT ROASTED HOLIDAY TURKEY

INGREDIENTS:

• 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

PREPERATION:

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.

INGREDIENTS:

~ 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

PREPERATION:

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

NEW ENGLAND CLAM CHOWDER

INGREDIENTS:

~ 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

PREPERATION:

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.

Saturday, 11 October 2014 00:00

DIJON TARRAGON CHICKEN BREASTS

INGREDIENTS:

~ 4 Boneless, Skinless Chicken Breasts (6 To 8 Oz.)
~ 2 Tbsp. Butter
~ 2 Tbsp. Flour
~ 2 (14 Oz.) Cans Chicken Broth
~ 1 Tbsp. Dijon Mustard
~ 2 Tbsp. Fresh Tarragon Chopped Or 2 Tsp. Dried
~ Salt & Freshly Ground
~ Black Pepper

PREPERATION:

Bring 2 cans of chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into pan, until appropriately thickened, combining with whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 to 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf and roasted squash vegetable medley.

Saturday, 04 October 2014 00:00

VEAL FRANCAISE

INGREDIENTS:

~ 2 To 2 1/2 Lb. Veal Cutlets, Thin Cut Or Pound Them Thin
~ 4 Eggs
~ 1/4 Cup Olive Oil
~ 1/4 Tsp. Salt & Pepper
~ 1 Tsp. Garlic Powder
~ 1/2 Cup Grated Cheese
~ 1/2 Tsp. Dried Parsley Or 1 Tsp. Fresh
~ 1 Lemon
~ 3/4 Cup Good White, Sherry Is Best

PREPERATION:

Blend eggs, cheese, parsley, garlic, salt & pepper. Roll in flour, dip each piece into egg mixture. Fry in hot oil, brown each side. Place on paper towel. When all meat is browned, place in a baking dish. Mix wine, juice of lemon, a little parsley, butter and water. Pour over the veal. Bake in 325˚ oven for 1/2 hour, turning the meat once after 15 minutes. Serve with lemon slice.

Saturday, 27 September 2014 00:00

BARBECUE BEEF

INGREDIENTS:

~ 5-7 Lb. Chuck Roast
~ 1 Tsp. Chili Powder
~ 1 Tsp. Paprika
~ 1 Cup Catsup
~ 2 Cups Water
~ 2 Chopped Onions
~ 2 Tbsp. Vinegar
~ 2 Tbsp. Worchestershire Sauce
~ 2 Tsp. Salt
~ 1/2 Tsp. Pepper
PREPERATION:
Place roast in baking pan. Pour all other ingredients over the meat. Cover and roast for 5 hours at 250 degrees. After meat is cooled, shred fine. Strain juice reserving enough to reheat meat with. Serve with buns.
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