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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

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.

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.

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.

 

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)

 

INGREDIENTS:

~ 1 Head Cauliflower
~ 4 TBSP Butter or Margarine
~ 4 Slices Cheddar or Provolone
~ 4 TSP Paprika
~ 1/2 TSP Salt
~ 1/2 TSP Pepper
~ 1/2 Cup Bread Crumbs
~ 1/4 TSP Garlic Powder

PREPERATION:

Boil cauliflower until a fork penetrates easily. DO NOT OVER COOK. Drain and cool. Cut away each floret and place head up in a shallow casserol. Drizzle melted margarine over each floret. Sprinkle 1/2 of the salt, pepper, paprika, garlic and bread crumbs over florets. Cover with layers of cheese. Sprinkle the remaining ingredients over the cheese and bake at 375˚ for 30 minutes until bubbling.

 

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.