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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

Saturday, 24 January 2015 00:00

Cauliflower Au Gratin


~ 1 Head Cauliflower
~ 4 TBSP Butter or Margarine
~ 4 Slices Cheddar or Provolone
~ 4 TSP Paprika
~ 1/2 TSP Salt
~ 1/2 TSP Pepper
~ 1/2 Cup Bread Crumbs
~ 1/4 TSP Garlic Powder


Boil cauliflower until a fork penetrates easily. DO NOT OVER COOK. Drain and cool. Cut away each floret and place head up in a shallow casserol. Drizzle melted margarine over each floret. Sprinkle 1/2 of the salt, pepper, paprika, garlic and bread crumbs over florets. Cover with layers of cheese. Sprinkle the remaining ingredients over the cheese and bake at 375˚ for 30 minutes until bubbling.


Saturday, 17 January 2015 00:00



~ 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
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.
Saturday, 27 December 2014 00:00



crab-stuffed_strip_steak~ 4 Beef New York Strip Steaks, Cut 1 Inch Thick
~ 1/2 Cup Crabmeat (3 Oz.)
~ 3 Tbsp. Fresh Breadcrumbs
~ 2 Tbsp. Chopped Fresh Parsley
~ 2 Tbsp. Mayonnaise
~ 1 Tbsp. Prepared Horseradish


1. Preheat grill to medium. Combine crabmeat, breadcrumbs, parsley, mayonnaise, and horseradish. Cut a pocket in the side of each steak. Spoon crab mixture into the pockets. Season with salt and pepper. 2. Grill steaks for 8 to 12 minutes for medium rare, turning once halfway through grilling. Serves 4.

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.

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