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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

Saturday, 21 March 2015 00:00

MAPLE SALMON

INGREDIENTS:

~ 2 Lbs. Salmon
~ 1/2 Cup Maple Syrup
~ 4 Tbsp. Soy Sauce
~ 2 Cloves Garlic, Minced
~ 1/2 Tsp. Garlic Salt
~ 1/4 Tsp. Ground Black Pepper

 

PREPERATION:

(1) In a small bowl, mix maple syrup, soy sauce, garlic, garlic salt, and pepper. (2) Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator for 30 minutes, turning once. (3) Preheat oven to 400 degrees F (200 degrees C). (4) Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes or until easily flaked with a fork. Serves 4. The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary. Nutritional Information - Amount Per Serving: Calories - 265; Total Fat - 12.4g; Cholesterol - 67mg.

 

 
Saturday, 14 March 2015 00:00

REUBEN SANDWICHES

INGREDIENTS:

~ 2 Tbsp. Butter, Softened
~ 8 Slices Rye Bread
~ 8 Slices Swiss Cheese
~ 3/4 Lb. Corned Beef Brisket, Thinly Sliced
~ 1/2 Lb. Sauerkraut
~ 1/2 Cup Russian Dressing (Or French Dressing Optional)

PREPERATION:

(1) Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them. (2) Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out. (3) Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving. Makes 4 sandwiches. Serve with a side of coleslaw.

corned-beef-cabbageINGREDIENTS:

~ 2 1/2 to 3 1/2 lb. corned beef brisket
Glaze:
~ 1/4 cup orange marmalade
~ 1 tbsp. red wine vinegar
~ 1 minced garlic clove
~ 1 tbsp. black pepper
Dilled Cabbage:
~ 2 to 3 lb. cabbage cut into 8 wedges
~ 3 tbsp. softened butter
~ 1 tbsp. Dijon mustard
~ 1 1/2 tsp. chopped fresh dill

PREPERATION:

1) Place corned beef brisket in stockpot; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer 2 1/2 - 3 1/2 hours or until fork tender. 2) Mix glaze ingredients in 1 cup glass measure. Microwave on High 2-3 minutes, stirring once. 3) About 20 minutes before brisket is done, steam cabbage 15-20 minutes. 4) Remove brisket; trim fat. Place on rack in broiler pan so surface of beef is 3”-4” from heat. Mix honey and 1 tbsp. mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed. 5) Remove brisket; trim fat. Place on rack in broiler pan so surface of beef is 3”-4” from heat. Brush top of brisket with glaze; broil 2-3 minutes or until glazed. Carve diagonally across the grain. Place cabbage around beef. 6) Mix butter, 1 tbsp. mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage. Serves 6-8 people.
Saturday, 14 February 2015 00:00

BAKED PARMESAN SWAI

INGREDIENTS:

Swai ~ Two 6 Oz. Swai Fillets
~ 2 Tbsp. Oil
~ 1 Tsp. Fresh Thyme
~ 1 Tsp. Rosemary
~ About 1 Oz. Lemon Juice
~ 2 Tbsp. Grated Parmesan Cheese
CALCULATIONS:
~ 300 Calories/Serving
~ Total Fat 22 G
~ Cholesterol 80 Mg
~ Sodium 180 Mg
~ Total Carbs 2 G
~ Protein 25 G

PREPERATION:

Preheat oven to 350 degrees. Pour olive oil into the bottom of a glass baking dish. Dust rosemary and thyme into oil. Assuming your fish is thawed, lay in baking dish and then flip over. Sprinkle lemon juice over fish. Dust parmesan cheese over the fish. Bake for 15 minutes. Fish will be done when it’s opaque and flakes easily with a fork. Serves 2.

Saturday, 07 February 2015 00:00

CLASSIC ROAST CHICKEN

INGREDIENTS:

• 1 3 1/2 to 4 1/2 Pound Roaster Chicken
• 1 stalk celery
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1 tbsp. butter or margarine softened, divided
• 1 onion quartered

PREPERATION:

1. Preheat oven to 475 F. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter. 2. Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan. 3. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375 F. Roast for 20 minutes longer. 4. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer. Until juices run clear. Serves 4.

 

Saturday, 31 January 2015 00:00

Janet’s Mushroom Stew

INGREDIENTS:

~ 1 Lb. veal stew meat cut in small pieces
~ 1 Lb. pork stew meat cut in small pieces
~ 1/3 Cup olive oil
~ 2 garlic cloves, minced
~ 1 Tsp. dried basil
~ 1/4 Tsp. dried oregano
~ 1/4 Tsp. hot pepper flakes
~ 3 red and/or green peppers cut in pieces
~ 1 (10-12 Oz.) package fresh button mushrooms
~ 1/2 Cup good red wine
~ 1 Tbsp. chopped parsley or 1/2 dried
~ 1 large chopped onion
~ 1 (28 Oz.) can crushed tomatoes
~ salt and pepper to taste

PREPERATION:

Heat oil in a deep pan and saute onion and garlic and set aside. Brown meat for about 5 or 6 minutes. Add all remaining ingredients and cook about one hour until meat is very tender. Serve with crusty bread or over cut pasta such as ziti or rigatoni. CALCULATIONS: Calories 325, fat 9g, protein 25g, carbs 21g (excluding pasta of 50 carbs)

 

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