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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

INGREDIENTS:

• 6 pounds pork spareribs (2 slabs) cut lengthwise
• 1/2 cup prepared BBQ Sauce
• 1/2 cup apple cider vinegar
• 2 tbsp. seeded & chopped jalapeno peppers
• 2 tsp. garlic powder
• 1/2 cup hot pepper jelly

PREPERATION:

1. To make sauce: In 1-quart saucepan, combine BBQ sauce, jelly, vinegar, peppers and garlic. Over medium heat, heat untill 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.

To Roast: Place ribs , fat side up, on rack in roasting pan. Roast, uncovered, at 350 F. 1 1/2 to 2 hours or until well done. Turn and brush often with sauce during the last 30 minutes.

 

INGREDIENTS:

Leg of Lamb ~ 4 To 6 Pound Boned And Butterflied Leg Of Lamb
GARNISH:
~ 6 Sprigs Of Fresh Rosemary
MARINADE:
~ 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
~ 1/2 Cup Olive Oil

 

 

PREPERATION:

Combine marinade ingredients in a non-reactive container, glass, stainless, plastic but not aluminum. Place in the meat coating all sides. Cover and refrigerate for 24 hours or overnight. Turn meat occasionally. Preheat outdoor or indoor broiler. Broil lamb about 4 inches from heat. Broil each side about 20 minutes until a meat thermometer reads 145 degrees (medium rare) or 150 degrees (medium). Brush lamb frequently during broiling, garnish with rosemary. Serve with roasted vegetables and warm garlic bread.

 

 
 

INGREDIENTS:

• 2 pounds skinless cod fillets
• Salt
• 1 sleeve of Ritz Crackers (about 34 crackers)
• 5 Tbsp. unsalted butter
• Lemon and parsley for garnish (optional)

PREPERATION:

1. Preheat the oven to 350ºF. Grease a small baking pan or casserole pan with butter or a little oil. Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets. If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt. 2. Melt the butter. Crush the Ritz crackers over a bowl: they should look like course breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish fillets. 3. Place in the oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.) Serve the fish with lemon and parsley.

 

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.

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