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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

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

Saturday, 10 May 2014 00:00

GRILLED NEW YORK STRIP STEAKS

INGREDIENTS:

~ 6 To 8 New York Strips About 3/4 To 1 Inch Thick About 10 Oz. Each
~ 3 Large Bunches Flat-Leafed Parsley
~ 5 Garlic Cloves
~ 3/4 Cup Olive Oil
~ 1/2 Cup White Wine Vinegar
~ 1/2 Tsp. Red Hot Pepper Flakes

PREPERATION:

(1) Measure 4 cups of parsley. In blender, puree parsley, garlic, vinegar, oil and pepper. (2) Pat steaks dry and season with salt and pepper. Grill on oiled rack 5 inches from heat for 4 minutes each side for medium-rare. (3) Serve with sauce. Serves 6 to 8. Nutrient Analysis per Recipe Serving: Calories-727.3, Protein-36.3g, Total Carbohydrates-13g, Cholesterol-122mg, Dietary Fiber- .2.40g, Sodium-189mg, Total Fat-60g (73.2% calories from fat).

Saturday, 03 May 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 April 2014 00:00

Veal Shanks/Osso Bucco

INGREDIENTS:

~ 4 Veal shanks, center bone, cut into 8-10 oz. portions
~ Salt and freshly ground black pepper
~ 3 TBSP olive oil
~ 2 TBSP unsalted butter
~ 1 lg. onion, diced, about 1 cup
~ 1 cup diced carrots
~ 1 cup diced celery
~ 2 cloves garlic, finely chopped
~ 1 cup dry white wine
~ Juice & zest of 1 lemon
~ Juice & zest of 1 lime
~ 1 28 oz. can crushed tomatoes
~ 2 cans (10.5 oz.) beef broth
~ 1 TSP dry thyme
~ 2 bay leaves

PREPERATION:

Season the veal with salt and pepper. Heat the olive oil and butter together in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet to which you browned the veal add the diced vegetables, along with the garlic and saute them for 3-4 minutes. Add citrus items and wine, deglaze and add remaining ingredients. Bring to a boil and pour over shanks in the casserole. Place in a 350 degree oven and let cook for 2-2 1/2 hours. Serve with your pasta.

 

 

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.

 

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