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Category: Diabetic Recipes (Page 25 of 66)

Baked Sea Bass with Black Olive Sauce Recipe

Ingredients:
4 Cloves garlic, minced
1 cup Pitted black olives, chopped
1 teaspoon crumbled dried oregano
1 teaspoon crumbled dried basil
2 tablespoons minced parsley
Salt
Freshly ground pepper
1/4 cup olive oil
2 lb Sea bass fillets (4 to 6 ea)
1/2 cup vegetable stock

Instructions:

Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper.

Heat oil in 13×9-inch glass baking dish at 425 degrees 1 minute.

Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, 15 minutes or until done.

To serve, arrange fillets and olive mixture on heated serving plates.

2 grams carbohydrates. Makes 4 servings.


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Oysters & Cavier Recipe

Ingredients:
2 lb Seaweed
18 Oysters, on half shell
2 Scallions
2 oz Black caviar
2 Lemons

Instructions:

Spread seaweed in a flat basket. Arrange chilled oysters in their shells, on the seaweed. Thinly slice scallions into rings. Sprinkle 2 or 3 pieces on each oyster. Top each one with a dab of caviar. Serve very cold, accompanied by fresh, thin sliced lemon wedges.


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Caviar Dill and Purple Onion Recipe

Ingredients:
1/2 cup cream cheese, softened
3/4 cup sour cream
3 oz red or black caviar
1 teaspoon lemon juice
1 tablespoon fresh dill, chopped, OR 1 teaspoon Dried Dill, Crushed
2 teaspoons purple onion, diced
GARNISH: 1 Egg, large, Hard Boiled


Instructions:

Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip.

SUGGESTED DIPPERS: Cucumber, Turnips, Red Bell Peppers Strips.


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Crab Cakes

Ingredients:
2 to 2-1/2 cups pork rind crumbs
3 to 4 tablespoons water
2 cups cooked or canned crab (approximately 1 lb.)
1/3 cup minced onion
1/3 cup minced celery
1/3 cup minced green pepper
1 egg, beaten
3/4 cup mayonnaise
1 teaspoon mustard
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon hot pepper sauce
1 tablespoon Old Bay seasoning*
1 tablespoon minced parsley
1/4 teaspoon pepper
1/4 teaspoon salt

Instructions:

Put pork rind crumbs in a large bowl, and mix with enough water to soften them.

Flake the crab, remove any cartilage, and combine with the pork rind crumbs. Add the rest of the ingredients and mix well. Shape into 8 to 10 patties (pack them pretty tightly so they don’t fall apart).

Heat 2 to 4 tbsp. vegetable oil in a skillet, and sauté on each side until golden brown. They can also be broiled.

* Old Bay Seasoning includes celery salt, mustard, red pepper, black pepper, bay (laurel) leaves, cloves, Allspice (pimento), ginger, mace, cardamom, cinnamon and paprika


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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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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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Terrapin a La Maryland Recipe

Ingredients:
Terrapin
2 ounces sweet butter
1/4 cup sherry wine
1-1/2 cup cream
Two egg yolks
Salt
Pepper
Celery salt
Paprika

Instructions:

Put terrapin in a kettle, cover with boiling salted water. Cook until tender.

Cut a terrapin in small pieces, about one inch long.

Put the pieces in a saute pan with two ounces of sweet butter, salt, pepper, a very little celery salt, a pinch of paprika. Simmer for a few minutes and then add 1/4 cup sherry wine, which reduce to half by boiling.

Then add one cup of cream, bring to a boil and thicken with two yolks of eggs mixed with a half cup of cream. Let it come to a near boil and add half a glass of dry sherry and serve.

You may thicken the terrapin with the following mixture: Two raw yolks of eggs, two boiled yolks of eggs, one ounce of butter. Rub together and pass through a fine sieve.


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Lobster a La Newberg Recipe

Ingredients:
1/4 cup of sherry
One pound of lobster meat
One teaspoonful of butter
One-half pint of cream
Yolks of four eggs
Lobster fat.

Instructions:

Three hours before cooking pour the sherry over the lobster meat and let it stand until ready to cook.

Heat the butter and stir in with the lobster and wine, then place this in a stew pan, or chafing dish, and cook for eight minutes.

Have the yolks of eggs well beaten and add to them the cream and lobster fat, stir well. Put this in a double boiler and let cook until thick, stirring constantly.

When this is cooked pour it over the lobster and let all cook together for three minutes.

Serve in a chafing dish.


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Trout with Almonds Recipe

Ingredients:
2 pounds trout fillets
1 lemon cut into 8 wedges
1/4 cup sliced almonds, toasted
1/4 cup fresh parsley, chopped

Instructions:

Preheat the oven’s broiler.

Rinse the fish and dry. Rub the trout fillets with lemon juice from 2 of the lemon wedges. Place the fish on the broiler pan and broil for 3 to 5 minutes until the it is almost done, turning once during cooking time. Broil about 4 to 5 inches from the heating element.

Sprinkle fish with almonds and broil for 1 or 2 minutes more, until the fish flakes with a fork. Sprinkle with the chopped parsley and serve with remaining lemon wedges.

Serves 6


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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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Page 25 of 66

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