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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

INGREDIENTS:

mxcod• 1 pound cod fillets
• Vegetable cooking spray
• 1/4 cup salsa
• 2 Tbsp. lite mayonnaise
• 2 Tbsp. Monterey Jack Cheese, Shredded 1/2 Tsp. black pepper

PREPERATION:

1. Coat cod with vegetable spray. Place fish in baking dish. 2. Mix remaining ingredients; spread over fish. 3. Bake at 400º F. 15-20 minutes or until fish flakes when tested with a fork. Makes 4 Servings Calculations: Substitutions: Halibut, swordfish Calculations per Serving: 150 calories, 5 gm total fat, 2 gm saturated fat; 41 mg cholesterol, 214 mg sodium Diabetic Exchanges: 3 1/2 meat

INGREDIENTS:

eye-round-roast• 5 to 6 Lb. Eye of Round Roast
• 2 large cloves garlic, finely chopped
• 1 tsp. marjoram leaves (optional)
• 1 tsp. thyme leaves
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup butter or margarine
• 2 cups thinly sliced mushrooms
• 1/4 cup Madeira or dry red wine
• 1 Tbsp. tomato paste
• 1 envelope Lipton Onion, Onion-Mushroom or Beefy mushroom Recipe Soup mix
• 1 Tbsp. all-purpose flour
• 1 1/2 cups water
• 1 Tbsp. finely chopped parsley
• pepper to taste

PREPERATION:

Preheat oven to 500 degrees, 1) In small bowl, combine garlic, marjoram, thyme, salt & pepper, set aside. Trim off excess fat if you want. In roasting pan, on rack, arrange roast, rub with garlic mixture. 2)Wrap each end of the roast with foil about 3 or 4 inches. Roast about 5 or 6 minutes and reduce temperature to 300 degrees, continue roasting until meat thermometer reads about 125 degrees. 3)Remove foil and roast until thermometer reads 135 degrees for rare or 150 degrees for medium. 4)Remove roast to serving platter and keep warm, Skim fat from pan drippings. In medium saucepan, combine pan juices with butter; stir in mushrooms. Cook 5 minutes or until mushrooms are tender. Sirt in wine, tomato paste, then the onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in parsley and pepper. Serve sauce with meat. Serves 6 to 8.

INGREDIENTS:

~ 1 Lb. Orange Roughy Fillets
~ 1 Tbsp. Olive Oil
~ 1/4 Cup Italian Bread Crumbs
~ 1/8 Tsp. Pepper
~ 1/8 Tsp. Dried Thyme, Crushed Lemon or Lime Wedges

PREPERATION:

Place fish in baking pan. Brush with olive oil. Combine Italian bread crumbs, parsley, pepper and thyme in a bowl. Shake seasoned crumb mixture over the fish. Bake at 450° F. about 10 minutes or until fish flakes when tested with a fork. Serve immediately with wedges of lemon or lime. Makes 4 servings. Substitutions: Snapper, cod haddock. Calculation per serving: 144 calories, 6g total fat, 1 g saturated fat, 23 mg cholesterol, 123 mg sodium. Diabetic exchanges: 3 meat.

INGREDIENTS:

• 4 Porterhouse steaks about 1 1/2 inches thick
• 2 Tbsp. plus 1/2 cup butter or marg, softened
• 4 Oz. Fresh Mushrooms, finely chopped
• 1 med. shallot, finely chopped
• 1/4 cup dry vermouth (or white wine)
• 2 tsp. chopped fresh thyme ( or 1 tsp. dried thyme)
• 1/4 Cup finely chopped parsley
• 1 green onion, finely chopped
• 1 tbsp. cognac (or brandy)
• salt and pepper, to taste

PREPERATION:
1. Prepare mushroom butter: in skillet over moderately high heat melt the 2 tablespoons butter. Add mushrooms and shallots, saute 6 to 8 minutes; stirring constantly until liquid has evaporated. Add vermouth and thyme, cook to evaporate. Remove from heat, cool completely, about 20 minutes. 2. Place the 1/2 cup butter in bowl. Add cooled mushroom mixture , parsley, green onion, and cognac, mix well. Season with salt and pepper. Store in covered container in refrigerator. Remove refrigerator 1/2 hour before serving. 3. Prepare the outdoor barbecue. When coals are ready, place steak on cooking grid over hot charcoal briquets. Sear well on both sides. Continue cooking, turning often, until done-10 to 12 minutes for rare, 13 to 15 minutes for medium, 15 to 20 minutes for well done. Slice steak across grain, serve with mushroom butter.

Grilled Hawaiian Pinapple Tops These Ginger Flavored Burgers

INGREDIENTS:

• 1 1/2 pounds ground beef
• 1/3 cup chopped green onions
• 1/2 tsp. ground ginger
• 1/8 tsp. pepper
• 1/3 cup apricot preserves
• 1/3 cup Open Pit Original flavor BBQ Sauce
• 6 pineapple slices
• 6 hamburger buns, split and toasted

 

PREPERATION:

1. In large bowl, combine beef, onions, ginger & pepper. Shape into six 1-inch-thick patties. 2. To make sauce: In small saucepan, combine preserves and BBQ Sauce Over medium heat, heat to boiling, stirring often. 3. On grill rack, place patties directly over medium coals. Grill uncovered, until desired doneness ( allow 10 minutes for medium and 12 minutes for well-done), turning and brushing often with sauce. Place pineapple on grill, grill 1 minute or until browned, turning once. 4. To serve: Place patties on buns with pineapple. Makes 6 servings.
To Broil: Arrange patties on rack in broiler pan. Broil 4 inches from heat until desired doneness ( allow 15 minutes for medium and 18 minutes for well-done), turning and brushing often with sauce. Broil pineapple 1 minute, turning once.

INGREDIENTS:

~ 3 Slabs Pork Belly Spare Ribs Each Cut Lenghtwise
~ 1 1/2 Cups Kraft Barbeque Sauce
~ 1/2 Cup Grape Jelly
~ 1/4 Cup Cider Vinegar
~ 3 Jalapeno Peppers, Seeded & Chopped Fine
~ 2 TSP Garlic Powder
~ 1 TSP Crushed Red Pepper Flakes

PREPERATION:

(1) To make sauce, place all ingredients, except meat, in a sauce pan over medium heat stirring often until jelly melts and ingredients blend. (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.