Diabetes Support

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Category: Lunch (Page 13 of 28)

Dijon Creme in Salmon Rolls Recipe

Ingredients:
1/2 cup mayonnaise
1-1/2 tablespoons dijon mustard
1/3 cup heavy cream
8 large slices smoked salmon
Dash lemon juice

Instructions:

In a medium bowl combine and blend together mayonnaise, mustard, and lemon juice.

Whip cream until soft peaks form and fold into mayonnaise mixture.

Lay salmon slices flat and cut in half crosswise. Place a small portion of mayonnaise mixture on each half slice.

Roll up the salmon and place on a dish lined with a lettuce leaf. Repeat the process until all smoked salmon slices have been filled.

Serves four.


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Lime Scallops Recipe

Ingredients:
2 pounds fresh sea scallops
1/3 cup fresh lime juice
3 tablespoons olive oil
2 limes cut in wedges to skewer.
Dash salt & pepper
Garnish: 2 tablespoons fresh chopped cilantro.

Instructions:

Mix the scallops, lime juice, oil and seasonings in glass bowl, marinate in fridge for at least 2 hours.

When ready to cook, thread the lime wedges and scallops on skewers, 1 lime, then 3 scallops,etc.

Cook under the broiler or on a charcoal grill for 6 minutes, turning once. Sprinkle with cilantro.

Serves 4.


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Cold Shrimp Stuffed Avocados Recipe

Ingredients:
3 large avocados
1 lemon – juice
1 pound cooked shelled shrimp coarsely chopped (reserve 6 whole shrimp)
1 hot chili pepper, peeled if fresh, seeded, washed and chopped fine
1 hard-cooked egg, chopped
2 dozen pitted green or black olives, chopped
3 tablespoon minced fresh coriander leaves or parsley
Mayonnaise
Pepper

Instructions:

Cut avocados in half lengthwise, pit, and scoop out the flesh. Put the flesh into a bowl, and then sprinkle the shells with a little lemon juice to prevent darkening. Mash the avocado flesh with a fork.

Add the shrimp, hot pepper, egg and olives and mix well. Add enough mayonnaise, beginning with 1/3 cup, to bind the ingredients together. Pepper to taste.

Stuff the avocado shells with this mixture. Top each with one of the reserved shrimp and sprinkle with coriander.

This recipe makes 6 servings, approximately 5 carbs each serving.


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Shrimp and Squash Bisque Recipe

Ingredients:
2 medium Onions
6 cup Chicken stock
2 tablespoon Dill
1 teaspoon Tabasco
Salt & pepper to taste
2 tablespoons unsalted butter
4 medium yellow squash
2 teaspoons Worcestershire sauce
1/2 pound cooked shrimp

Instructions:

In a large sauce pan, saute onions in butter, add stock & squash. Cook until vegetables are tender.

Cool and puree in blender. Return bisque to stove and add remaining ingredients.

Bring to boil for 2 minutes, then serve.

Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.


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Sole Edward VII Recipe

Ingredients:
1/2 pound of sweet butter
3 oz. chopped salted almonds
1/4 pound chopped fresh mushrooms
1/8 cup white wine
Chopped parsley
Juice of one lemon
One sole
Butter
Salt
Pepper
Grated nutmeg

Instructions:

Cut the fillets out of one sole and lay them flat on a buttered pan, and season with salt and pepper.

Make the following mixture and spread over each fillet of sole: Take one-half pound of sweet butter, three ounces of chopped salted almonds, one-fourth pound of chopped fresh mushrooms,a little chopped parsley, the juice of a lemon, salt, pepper and a little grated nutmeg.

Add to the pan 1/8 cup white wine and put in the oven for twenty minutes.

When done serve in the pan by placing it on a platter, with a napkin under it.


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Spinach Crabmeat Casserole Recipe

Ingredients:
6 tablespoon Butter
1 cup chopped Onions
1/4 cup chopped Green Onions
20 oz Frozen Chopped Spinach (thawed and drained)
1 pint Sour Cream
1/2 cup Grated Parmesan Cheese
14 oz Drained Artichoke Hearts
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Worcestershire Sauce
1/4 teaspoon Tabasco Sauce
1 pound Crabmeat
1/2 pound cooked Shrimp

Instructions:

Preheat oven to 350F.

In a heavy skillet, melt butter and saute onions and green onions until they are soft but not brown. Add spinach, sour cream and cheese. Reduce heat and simmer until heated throughout.

Add artichoke hearts, salt,pepper, Worcestershire sauce and Tabasco Sauce; simmer 2-3 minutes.

Gently fold in crab meat and shrimp. Pour into a 2 quart casserole.

Bake for 20-30 minutes.

If you want it cold, refrigerate.


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Stewed Prawns Recipe

Ingredients:
3 dozen prawns
1 chopped onion
Salt
Pepper
Curry-powder
Stock

Instructions:

Clean and pick 3 dozen prawns.

Heat some drippings in a large saucepan; add the prawns, the chopped onion,salt, pepper and 1 teaspoonful of curry-powder.

Add 1 pint of stock and let simmer half an hour until tender.

Serve with bombay spinach, garnish with fried parsley.


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Oyster and Celery Boullion Recipe

Ingredients:
1 cup chopped celery tops
1 pint small oysters
1 slice onion
1 teaspoon salt
1/2 bay leaf
1/4 teaspoon paprika
3 cups boiling water
white of 1 egg

Instructions:

Simmer celery, onion, bay leaf and water for fifteen minutes.

Add oysters finely chopped and simmer ten minutes. Strain.

Season with salt and paprika and pour over the stiffly beaten white of egg.

Serve in cups.

Serves four.


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Oysters a La Catalan Recipe

Ingredients:
Tablespoon butter
2 teaspoons grated edam or parmesan cheese
4-1/4 teaspoons Worcestershire sauce
2 tablespoons cream
Meat of one good sized crab – cut fine
Two dozen oysters

Instructions:

Put the cheese and butter into a double boiler and when melted smooth add the Worcestershire sauce. Mix well and add the cream and then the crab meat. When creamy and boiling hot drop in the oysters. As soon as the oysters are crinkled serve on hot plates.

Serves four.


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Rich Shrimp for Special Occasions Recipe

Ingredients:
2 packages (10 ounces each) frozen chopped spinach
3 tablespoons butter
1 pound mushrooms, sliced
1 small onion, diced
1 bag (14 ounces) frozen, cooked, shelled shrimp (little ones are best)
2 teaspoons liquid beef bouillon concentrate
1-1/2 cups heavy cream
1 cup sour cream
1 cup grated parmesan cheese

Instructions:

Preheat oven to 350 degrees F.

Cook the spinach.

Melt the butter in a heavy skillet over medium heat, and start sauteing the mushrooms and onions. When they start to get limp, break up your frozen shrimp a bit, and add them to the skillet.

When the shrimp are thawed and the onions are quite limp and translucent, scoop out the veggies and shrimp with a slotted spoon, and put them aside in a bowl. Turn up the burner to medium high. A fair amount of liquid will have accumulated in the bottom of the skillet; add the beef bouillon concentrate to it, and oil the liquid until it’s reduced to about one-third of its original volume.

Turn the burner back down to low, stir in the heavy cream, sour cream and parmesan, and just heat it through (don’t let it boil). Stir the shrimp and vegetables back into this sauce.

Drain spinach well by putting it into a strainer and pressing it with the back of a spoon,to make sure all the liquid has been removed.

Grease a casserole and spread half of the spinach in the bottom of it. Put half of the shrimp mixture over that. Repeat the layers with the rest of the spinach and the rest of the sauce.

Bake for 1-1/2 hours.

6 servings.


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