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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

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.
Saturday, 13 September 2014 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, 06 September 2014 00:00

LOBSTER TAILS FOR TWO

lobster tails

INGREDIENTS:

~ 2 Lobster Tails (4-6 Oz. Each)
~ Vegetable Cooking Spray
~ 1/4 Cup Lemon Juice
~ 1/4 Cup Butter, Melted
~ 1/4 Tsp. Salt
~ 1/4 Tsp. Pepper
SUBSTITUTIONS:
Jumbo Shrimp, Sea Scallops
 

PREPERATION:

(1) Thaw lobster if frozen. (2) Mix basting sauce in a bowl. (3) Lobster tails have two side - the hard, cup side and the soft, flat undercover. (4) Remove soft under-cover of lobster shell. (5) Insert metal skewer lengthwise through lobster. Use one skewer per lobster. (6) Cost lobster with vegetable cooking spray and place underside down on grill. (7) Grill for 3 minutes and turn. (8) Baste with sauce and grill for 3 more minutes, or until lobster turns bright orange and pulls away from shell. Serves 4. Calculations per serving: 146 calories, 5 gm. total fat, 1 g. saturated fat, 172 mg. cholesterol, 205 mg. sodium.
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.

 

 
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