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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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Easy Shrimp Recipe

Ingredients:
2 quarts water
1 tablespoon salt
1 pound shelled, deveined raw shrimp

Instructions:

Put the water in a large saucepan, put the salt in the water, and put the saucepan over high heat. When the water is boiling, dump in your shrimp.

Bring the water just back up to a boil and turn off the burner. Let the shrimp sit another minute if they are tiny, or 2-3 minutes if they are big.

Drain them in a colander, and run them under some cold water. Chill them, and serve with cocktail sauce, aioli, or mustard mayonnaise.

4 generous servings


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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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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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