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Category: Diabetic Recipes (Page 1 of 66)

Beef Brisket Recipe

Ingredients:
1 fresh center cut beef brisket, about 6 pounds
1 large onion, sliced
12 whole cloves
1 bay leaf
1 clove of garlic chopped or sliced
12 peppercorns

Instructions:
Place brisket in a large pan/pot (designed for stove top cooking) and cover with water.

Add onion, garlic, cloves, peppercorns and bay leaf.

Bring to boil slowly. Reduce heat. Cover and simmer 3 to 3 1/2 hours or until meat is firm-tender, not falling apart.

Take the pan/pot off of the heat. Let meat cool in liquid. Take the meat out of the pan/pot. Trim off excess fat. Wrap in foil, refrigerate.

(Strain the liquid the meat was cooked in and save, as it makes a great beef stock for soup.)

Preheat oven to 350 degrees (F). Place meat in shallow pan. Slice part or all of it, while it is still cold. Cover meat with barbecue sauce.

Bake 45 minutes or until heated through, brushing occasionally with sauce. Heat extra sauce to serve with meat.

Serves 12-16.

Enjoy!


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Parmesan Fried Zucchini Recipe

Ingredients:
1 zucchini
1 egg
Parmesan cheese – grated
Oil for frying

Instructions:

Heat oil in a small skillet. Stir egg with yolk in a small bowl.

Pour grated parmesan cheese onto small plate. Slice zucchini and dip slices into egg, covering both sides. Lay the zucchini slices in the parmesan cheese and cover both sides.

Fry zucchini slices in oil until golden brown and crispy. Remove and place on paper towel to drain oil.

Serves one.


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Italian Peppers with Anchovy Recipe

Ingredients:
4 large red or yellow peppers
3 tablespoons olive oil
8 anchovy fillets, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped basil
1 clove garlic, minced
1 tablespoon capers
Salt and freshly ground black pepper to taste
2 tablespoons red wine vinegar

Instructions:

Cut out the cores and seeds from the peppers. Cut peppers into 1/2-inch strips and trim away the white membranes.

Heat the oil over medium heat in a large skillet. Add the pepper strips and cook 20 to 25 minutes or until tender, stirring frequently.

Add the remaining ingredients. Raise the heat and cook, stirring occasionally, until most of the liquid evaporates. Let cool. Serve at room temperature.

Serves 6.


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Pimento Spread Recipe

Ingredients:
1 package (8 oz.) cream cheese, softened to room temperature
1/4 cup mayonnaise
2 oz. diced pimentos, drained
3 tablespoons sliced green onions
1/4 teaspoon hot pepper sauce (optional)

Instructions:

Mix cream cheese and mayonnaise in small bowl with electric mixer on medium speed until well blended.

Stir in pimentos, green onions and hot pepper sauce.

Cover and refrigerate at least 1 hour for flavors to blend.

Spread on cucumber slices or celery.

Makes 12 servings of 2 tablespoons each.


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Stuffed Baked Tomatoes Recipe

Ingredients:
4 plum tomatoes, halved lengthwise
3 ounces shredded part-skim mozzarella cheese (1/2 cup)
1/4 cup roughly chopped fresh basil leaves
2 tablespoons freshly grated Parmesan cheese
1 garlic clove, minced
Salt and freshly ground black pepper
Heat oven to 400° F.

Instructions:

Scoop out the inside of each tomato half with a melon baler and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper.

Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm.

Serve it with chicken, steak, or fish.

Makes 4 servings


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Tofu with Herbs Recipe

Ingredients:
1 tofu block, extra firm
1 tablespoon ground black pepper
2 garlic cloves, minced
1 tablespoon dried sweet basil
1/2 cup chopped celery
2 tablespoons olive oil
2 tablespoons soy sauce
2 cups cauliflower florets

Instructions:

Squeeze as much water out of the tofu as possible.

Slice the block of tofu so you get strips about 1/2 inch thick. place the drained tofu into a medium bowl.

In another small bowl combine the black pepper, garlic, basil, celery, and soy sauce. Mix well. Immediately pour the mixture over the tofu, cover and refrigerate overnight.

When ready to cook, drain tofu and retain the marinade.

Pour oil in large, deep skillet, set the heat at medium, and add cauliflower and marinade. Stir constantly.

When sauce begins to sizzle, carefully add cubes of tofu and stir gently until all is heated (about 2 minutes).

Serve immediately.


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Zucchini Spaghetti Recipe

Ingredients:
4 small zucchini
1/2 pound cooked italian sausage links, cut up
2 tablespoons olive oil
Salt and pepper
1 large garlic clove, pressed
Several leaves of fresh basil, torn
1 cup diced tomatoes
1/2 cup grated Parmesan cheese
1 teaspoon oregano

Instructions:

Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning the squash as you go.

Put 1 tablespoon of olive oil in a saucepan over medium heat; when warm, add the pressed garlic. Saute briefly, then add the tomatoes and oregano. Let the sauce simmer uncovered for a few minutes.

Meanwhile, heat the remaining tablespoon of oil in a skillet; when it’s hot, add the zucchini.

Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add the sausage and stir well. Stir in the basil.

Scatter the Parmesan over the top.


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Broccoli and Sesame Seeds Recipe

Ingredients:
1 large head of broccoli
1 tablespoon sesame seeds
1 tablespoon vegetable oil
1 tablespoon soy sauce
1/8 teaspoon crushed hot red pepper
¼ cup vegetable stock or water
salt and freshly ground black pepper

Instructions:
Cut the broccoli into florets. Pare the stems and cut them crosswise into thin slices.

Heat a large frying pan or wok over medium heat. Add the sesame seeds and cook, stirring almost constantly, about 1–2 minutes. Transfer to a plate.

Add the oil, soy sauce, and hot pepper to the pan and stir combine. Add the broccoli and stir-fry for about 2 minutes.

Pour in the vegetable stock (or water) and cover. Cook for about 2 minutes longer, or until crisp-tender. Stir in the sesame seeds and season with salt and pepper. Serve hot.


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Steamed Brussel Sprouts with Garlic Recipe

Ingredients:
15 Brussels sprouts
1/2 stick butter
1 tablespoon chopped garlic

Instructions:

Cut the Brussels sprouts in half lengthwise, so each half still has a stalk-bit to hold it together. Steam the sprouts for 10 minutes. Cut the stems off.

Melt 1/2 stick of butter in a saucepan and mix in the sprouts. Mix in the garlic. Cook for 2 minutes over low heat.

Serve warm.

Servings: 2


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Celery Stuffed with Bleu Cheese and Cream Cheese Recipe

Ingredients:
6 large ribs of celery
1/4 cup crumbled bleu cheese
1 package (8 ounces) cream cheese
Heavy cream
Salt and pepper

Instructions:

Clean the ribs of celery and cut them into 3- to 4-inch pieces.

Mix the crumbled bleu cheese with the cream cheese, adding a little cream to make it smooth, if necessary. Add a little salt and pepper to taste.

Stuff into celery, and serve.

Yield: 18 pieces


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