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Category: Diabetic Recipes (Page 26 of 66)

Salmon Rolls Recipe

Ingredients:
1/4 lb lox
4 oz cream cheese
1 tablespoon lemon juice
1 tablespoon capers

Instructions:

Combine cream cheese with lemon juice and capers. Spread on salmon slices and roll up. Chill and slice in bite size pieces. These are very elegant served with a fancy toothpick in each.

1 net gram of carbohydrate per serving. Makes 16 pieces.


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Salmon Patties Recipe

Ingredients:
1 (14 3/4 oz.) can salmon, drained
1/2 cup finely ground up almonds
1/2 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 eggs, slightly beaten
2 tablespoons olive oil

Instructions:

In large bowl, combine all ingredients except oil; mix well. Form salmon mixture into four 4-inch patties.

Add oil to large skillet over medium heat. Fry patties 6-8 minutes or until golden brown, turning once during cooking.


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Sausage with Oysters and Eggs Recipe

Ingredients:
4 small sausages
1 cup small oysters
1 teaspoon grated onion
2 eggs slightly beaten
1/4 teaspoon salt

Instructions:

Cut sausages into half-inch bias slices, and cook with onion in a hot frying pan until brown. Add oysters and cook until edges ruffle. Add eggs and salt, and scramble until firm.

Serves four.


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Sauteed Prawns Recipe

Ingredients:
2 pounds of Prawns
5 oz. Chopped onion
2 Crushed garlic cloves
1/4 cup water or white wine
1 oz finely chopped parsley
Salt and red pepper

Instructions:

Wash the prawns thoroughly, breaking off the feelers or legs which are too long.

Fry the chopped onion in a heavy frying pan until golden. Add the prawns and continue cooking until they turn red in color.

Season and add water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika.

Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.


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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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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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