Diabetes Support

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Category: Diabetic Recipes (Page 29 of 66)

Sweet Chili Sauce Recipe

Ingredients:
8 large chilies, chopped
1 cup vinegar
1 cup water
48 packets of Stevia

Instructions:

Remove the seeds from the chilies, then chop. Place in a saucepan with remaining ingredients.

Simmer over medium heat until the sauce thickens slightly (about 25 minutes).

Carb count: 0.8 carbs per tablespoon


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Tartar Sauce Recipe

Ingredients:
1 1/2 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon chopped capers
1 tablespoon chopped gherkins (pickles)
1/4 teaspoon dijon mustard
1 teaspoon finely chopped parsley

Instructions:

Mix all ingredients together well. Season with salt and pepper. Top with a few capers to serve.

Makes about 1 2/3 cups.


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Veloute Sauce Recipe

Ingredients:
1 oz. of butter
3 tb spn plain flour
1 1/2 c. chicken, fish or veal stock
1 tb spn cream
Lemon juice to taste

Instructions:

Melt the butter in a pan, add the flour and cook over medium heat for 2 minutes, or until a thick paste has formed- be careful not to brown the mixture or it will color your sauce.

Whisk in the stock a little at a time to prevent the mixture becoming lumpy. Cook the sauce, whisking continuously, for 3-5 minutes- it should be quite thick and not have a floury taste.

Season with salt, pepper and lemon juice, adding a little at a time.  Finally, stir in the cream. Serve immediately, as this sauce will quickly thicken if left to stand. If necessary, add a little extra stock to thin it down.

7 g. Carbohydrates


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Guacamole Dip for Veggies Recipe

Ingredients:
2 avocados
1 clove of garlic – freshly chopped or minced (about 1 teaspoonful)
1 tablespoon cilantro (optional)
lime juice to taste (optional)
salt and pepper to taste
cucumbers, celery, or any vegetable of your choice

Instructions:
Peel and take out the pit from the avocados. Put the flesh into a bowl and mash until relatively smooth. Mince the garlic and mix that in. Stir in the cilantro and lime juice. Add seasoning as desired.

Cut up your chosen vegetables to size for dipping.

Enjoy!


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Harissa Sauce Recipe

Ingredients:
2 teaspoons caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1 garlic clove, peeled
1 jalapeño pepper, seeded
2 tablespoons red wine vinegar
1 tablespoon olive oil

Instructions:

Place the first 7 ingredients in a food processor; process until finely chopped. Add vinegar and oil, and process until smooth. Cover and chill.

Note: You can store the sauce in an airtight container in refrigerator for up to 2 weeks


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Herb Bouquet Recipe

Ingredients:
3 or 4 sprigs parsley
1 sprig thyme
1 bay leaf
1 sprig dill

Instructions:

Tie herbs together and drop into simmering soup, stews, braised dishes and sauces as flavoring. Take out before serving.

The recipe makes one herb bouquet. It can be changed with more or less of the herbs, according to taste.


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Horseradish Sauce Recipe

Ingredients:
3 Tablespoons prepared horseradish
1/4 cup sour cream
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
1 Tablespoon chopped chives or the greens of a green onion

Instructions:

Mix ingredients together. Serve as a sauce for steak, or pork.

Makes about 1/2 a cup.


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Louisiana Hot Sauce Recipe

Ingredients:
3 cups distilled white vinegar
2 teaspoons salt
2 pounds cayenne or jalapeno peppers, seeded and chopped.

Instructions:

Simmer the vinegar, salt and peppers for five to 10 minutes. Puree in a food processor or blender. Then place in small, sterilized canning jars and let age in a cool, dark place for about three months. Strain and serve.


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Mint Sauce Recipe

Ingredients:
1 bunch mint
2 tablespoons stevia
1/4 cup boiling water
1/4 teaspoon salt
1/4 cup vinegar
Few grains cayenne

Instructions:

Wash and dry mint, chop leaves very fine. Add other ingredients, put on back of stove and keep warm for half hour.


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Pesto Sauce Recipe

Ingredients:
1/3 c. pine nuts
8 oz. basil leaves
2 cloves garlic, crushed
1/3 c. finely grated Parmesan
1/3 c. olive oil

Instructions:

Cook the pine nuts in a dry frying pan for 2-3 minutes, or until lightly browned. Place in a food processor with the basil, garlic and Parmesan and process until finely chopped.

With the motor running, add the oil in a thin stream. Season if necessary.

0 g. Carbohydrates


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Page 29 of 66

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