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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

INGREDIENTS:

~ 4 to 5 Lb. Corned Beef Flats or Rounds
~ 2 Cups Water
~ 1 12 Oz. Bottle Guinness
~ 2 Tbsp. Dijon Mustard, Divided
~ 1 Large Cabbage, Cut Into 8 Wedges
~ 3 Tbsp. Butter or Margarine
~ 1/2 Tsp. Dried Dill
~ 1/4 Cup Honey

PREPERATION:

In a deep pan or dutch oven, place corned beef, water and beer to cover meat. Cover pan and simmer 1 hour. (Do not boil.) Turn meat over and simmer another hour. Remove meat and cook cabbage for 15 minutes. Place beef on a rack in a broiler pan. Blend all other ingredients and boil for 3 minutes. Reserve some baste for cabbage. Placed drained cabbage wedges around the meat and and brush with baste sauce. Broil about 2 or 3 minutes. Remove, let meat rest about 10 minutes. Carve meat across the grain.

 

 

INGREDIENTS:

~ 4 to 5 Lb. Corned Beef Flats or Rounds
~ 5 Bay Leaves
~ 2 Cups Chopped Celery
~ 2 Tbsp. Brown Mustard
~ 2/3 Cup Dark Brown Sugar
~ Whole Cloves for Insertion
~ 1 (15oz.) Sliced Pineapple
~ 1/4 Cup Honey

PREPERATION:

1. Cover meat with water in a large pot. 2. Add bay leaves and celery. Bring meat to a wimmer (do not boil), cook about 45 minutes per pound. 3. Separately pre-heat oven to 325 degrees. 4. Blend mustard, brown sugar and juice from pineapple. 5. Remove corned beef; place in a roasting pan; trim excess fat. 6. Cover meat with brown suagar mixture and attach pineapple slices with tooth picks and dot with cloves like a ham. Bake for 1 hour bastign with drippins; Serves 6-8

 

 

INGREDIENTS:

~ 4 (1 1⁄2 Inch Semi-Boneless Delmonico Steaks)
~ 4 Tbsp. Olive Oil (Divided)
~ 4 Tbsp. Balsamic Vinegar (Divided)
~ 1 1⁄2 Tsp. Minced Garlic (Divided)
~ 1/2 Cup Sliced Black Olives
~ 1/2 Cup Chopped Bell Peppers
~ 1/4 Tsp. Red Pepper Flakes

 

PREPERATION:

In a bowl, combine 2 tbsp. each of olive oil and vinegar plus the garlic. Place steaks in a baking dish, cover with the olive oil mixture, refrigerate for 4 hours or overnight turning over often. In a hot skillet cook steaks about 5 minutes per side to desired doneness. Remove steak from skillet and keep warm. Add all remaining ingredients stirring occasionally and simmer about 5 minutes then serve over steaks.

Yankee Pot Roast

INGREDIENTS:

~ 2 To 2 1/2 Pounds Boneless Bottom Round Roast
~ 1 Tbsp. Dried Chipotle Chili Peppers, Seeded And Finely Chopped (About 2 Tsp.) Or 1/2 Tbsp. Cayenna Pepper
~ 1 Tbsp. Snipped Fresh Oregano Or 1 Tsp. Dried Oregano, Crushed
~ 1 Tbsp. Oilve Oil
~ 1 Tsp. Ground Cumin
~ 1/2 Tsp. Salt
~ 2 Cloves Garlic, Minced

PREPERATION:

(1) For rub, combine chipotle peppers, oregano, oil, cumin, salt and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours. (2) Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425 degree F. oven. For medium rare, roast for 30 to 35 minutes or unil meat thermometer registers 140 degrees F. Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degrees F. (For medium, roast 40 to 45 minutes or until meat thermometer registers 155 F degrees. Cover and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F.Makes 6-8 Servings.

INGREDIENTS:

~ 2 Slabs Baby Back Pork Spare Ribs About 5-6 Lbs.
~ 1 (18 Oz.) Bottle Of Your Favorite Prepared Barbeque Sauce
~ 3/4 Cup Packed Brown Sugar
~ 1/3 Cup Cider Vinegar
~ 1/4 Cup Worcestershire Sauce
~ 3 TBSP Butter Or Margarine
~ 2 TBSP Prepared Mustard

PREPERATION:

1. To make sauce: in 2-qt. saucepan, combine BBQ sauce, sugar, vinegar, Worcestershire, butter & mustard. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 min., stirring often. Let stand 1 hour. 2. In covered grill, arrange preheated coals around drip pan; test for medium heat above pan. On grill rack, place ribs, fat side up, over pan but not over coals. Grill, covered, 1 1/2-2 hours or until well done. Adjust vents and add more charcoal as nec. Turn & brush w/sauce every 30 min. Makes 6 servings. To roast: Place ribs, fat side up, on rack in pan. Roast, uncovered, at 350 degrees 1 1/2-2 hours or until well done. Turn; brush w/sauce every 30 min.

 

Pineapple Glazed Swordfish

INGREDIENTS:

~ 1 Lb. Swordfish Steaks
~ Vegetable
~ (Substitutions Salmon, Halibut Or Catfish)
GLAZE:
~ 1 Tsp. Olive Oil
~ 1 Tbsp. Green Pepper, Finely Chopped
~ 1 8-Oz. Can Crushed Pineapple, Undrained
~ 1/4 Cup Catsup
~ 1 Tbsp. Light Soy Sauce
~ 1 Tbsp. Honey
~ 1 Tsp. Fresh Ginger GratedPREPERATION:
(1) Combine all glaze ingredients in saucepan. Simmer glaze for 10 minutes, stirring occasionally. (2) Lightly coat fish with oil. Place on grill for 4 minutes. Using basting brush, baste with glaze while grilling. Turn. Continue to baste with glaze. (3) Grill for approximately 3 to 4 more minutes until internal temperature reaches 145˚F. Serves 4. Calculations per Serving: 168 Calories, 7 gm. Total Fat, 2 gm. Saturated Fat, 44 mg. Cholesterol, 184 mg. Sodium. Diabetic Exchanges: 3 Meat.
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