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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

Saturday, 30 August 2014 00:00

SWEET JALAPENO RIBS

INGREDIENTS:

~ 2 Slabs Baby Back Spare Ribs (About 6LB.)
~ 1 1/2 Cups Prepared Barbecue Sauce
~ 1/2 Cup Jalapeno Jelly Or Hot Pepper Jelly
~ 1/4 Cup Cider Vinegar
~ 2 Tbsp. Seeded And Chopped Jalapeno Peppers
~ 2 Tsp. Garlic Powder

 

PREPERATION:

(1) To make sauce: In 1-quart saucepan, combine barbecue sauce, jelly, vinegar, peppers and garlic. Over medium heat, heat until jelly melts, stirring often. (2) In covered grill, arrange preheated coals around drip pan; test for medium heat above pan. (3) On grill rack, place ribs, fat side up, over pan but not over coals. Grill, covered, 1 1/2 to 2 hours or until well-done. Adjust vents and add more charcoal as necessary. Turn and brush often with sauce during the last 30 minutes. Makes 6 servings. After cooking may be cut into riblets as hors d’oeuvres.
To roast: Place ribs, fat side up, on rack in roasting pan. Roast, uncovered, at 350 degrees F. 1 1/2 to 2 hours or until well-done. Turn and brush oftenwith sauce during the last 30 minutes.

 

 
Saturday, 23 August 2014 00:00

MUSHROOM-STUFFED CENTER CUT RIB PORK CHOPS

INGREDIENTS:

~ 4 Pork Rib Chops, Each Cut 1.5” Thick
~ 1 Tbs. Butter Or Margarine
~ 2 Cups Thinly Sliced Fresh Mushrooms
~ 2 Tbs. Chopped Fresh Parsley
~ 1/2 Cup Shredded Carrot
~ 1/3 Cup Sliced Green Onion
~ 1 Tbs. Lemon Juice
~ 1/4 Tsp. Rubbed Sage
~ Dash Pepper
~ 1 Tbs. Vegetable Oil
~ 1/2 Tsp. Dried Thyme Leaves, Crushed
~ 1/2 Cup Your Favorite Prepared Barbecue Sauce

PREPERATION:

To make filling: In 10-inch skillet over medium heat, in hot butter, cook mushrooms until tender, stirring occasionally. Remove from heat. Stir in carrot, onion, parsley, juice, sage and pepper. Make a pocket in each chop by cutting horizontally from fat side to bone. Fill each chop with 1/4 c. of the filling, pressing firmly into opening. Secure with toothpicks. Brush chops with oil. Rub thyme over chops. On grill rack, place chops directly above medium coals. Grill, uncovered, 35 to 40 minutes or until well-done, turning and brushing often with barbecue sauce during the last 20 minutes. Arrange chops on rack in broiler pan. Broil 4 inches from heat 25 to 30 minutes or until well-done, turning and brushing often with barbecue sauce during the last 10 minutes.

 

Saturday, 09 August 2014 00:00

Canadian Bacon-Wrapped Barbecued Tuna

INGREDIENTS:

• 1 Lb. tuna, cut into 12 chunks
• 1/3 c. light Italian salad dressing
• 1/3 c. teriyaki sauce
• 12 canadian bacon slices

 

PREPERATION:

1. Mix salad dressing, teriyaki sauce and tuna in a glass bowl. Marinade in refrigerator for 20 min. 2. Remove albacore from marinade. Wrap a slice of bacon around each chunk of tuna and secure with 2 heavy-duty toothpicks. 3. Place on grill for 2 minutes. Turn. 4. Grill for 3 more minutes or until fish turns opaque (Tuna is more moist and tender when cooked to retain a pink-pearl center) and internal temperature reaches 125 F. Serves 4
Saturday, 26 July 2014 00:00

TILAPIA GRILLED IN FOIL

INGREDIENTS:

~ 1 Whole Tilapia, Dressed
~ 1/4 Tsp. Lemon-Pepper Seasoning
~ 2 Scallions, Cut Into Strips The Fiinestt Qualiitty
~ 2” Piece Fresh Ginger, Cut Into Strips
~ 2 Garlic Cloves, Chopped
~ 1 Tbsp. Light Soy Sauce

PREPERATION:

(1) Tear off a sheet of heavy-duty aluminum foil, large enough to wrap around the tilapia. Center fish in middle of foil. (2) Sprinkle body cavity with lemon-pepper seasoning. (3) Lay scallions, ginger and garlic in body cavity. (4) Pour soy sauce over body cavity. Bring up foil sides. Loosely seal ends and top, leaving extra room inside for good heat circulation. (5) Grill for approximately 14 to 18 minutes until internal temperature reaches 165˚ F. Calculations per serving: 108 calories; 1 gm total fat; 9 gm saturated fat; 57 mg cholesterol; 217 mg sodium.

Saturday, 21 June 2014 00:00

JANET’S PULLED PORK BARBEQUE

INGREDIENTS:

~ 4 To 7 Lb. Pork Butt
~ 2 Lg. Onions, Diced
~ 1 Lg. Clove Garlic, Minced
~ 1/2 Cup Ketchup
~ 1 Cup Cider Vinegar
~ 1/2 Stick Butter or Margarine
~ 1 Tbsp. Soy Sauce
~ 1 Tbsp. Worcestershire Sauce
~ 4 Diced Jalapeno Peppers
~ 1 Tbsp. Black Pepper

PREPERATION:

In a large heavy sauce pan (6 quarts) combine all ingredients, except the pork, and bring to a simmer for about 20 minutes. Add the pork and simmer uncovered for about 2 1/2 to 3 hours. Place pork on a cutting platter or board and let cool. Reserve the sauce. Shred the meat with a fork and return shredded meat to the sauce. Simmer another hour, salt and pepper if desired. Serve on soft kaiser rolls.

Saturday, 14 June 2014 00:00

Clams With Vegetable Pesto

 

INGREDIENTS:

• 50 Little Neck Clams or Mussels In Shells (substitutions)
• Vegetable Pesto
• 1 Carrot, minced
• 1 celery stalk, minced
• 2 T Scallion, minced
• 2 Garlic Cloves, Minced
• ¼ C Olive Oil
• 2 T Lemon Juice
• ¼ Tsp each salt & pepper

 

PREPERATION:

1. Blend all Vegetable Pesto ingredients in small bowl. Set Aside 2. Scrub clams in cold water with a scrub brush 3. Arrange clams in grill-and-shake basket. Place on a grill until shells pop open. 4. Serve hot grilled clams with a dish of Vegetable Pesto

Calculations Per Serving 196 Calories, 14 Gm Total Fat, 2 Gm Saturated Fat, 29 Mg Cholesterol 208 Mg Sodium, Diabetic Exchanges: 1 vegetable, 1 ½ meat, 1 Fat

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