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Category: Diabetic Recipes (Page 44 of 66)

Cumin Chili Burger Recipe

Ingredients:
1 lb lean ground beef
2 tablespoon ground cumin
2 tablespoon chili powder
1 tablespoon minced garlic
1 salt and pepper
4 slice jalapeno cheese
1/2 cup garlic mayonnaise

Instructions:

Preheat the grill.

In a mixing bowl, combine the ground beef with the cumin, chili powder and garlic. Mix until thoroughly incorporated.

Form into 1/4 pound patties and season with salt and pepper. Place on the grill and cook for 4-6 minutes or medium-well done. Place the cheese on the burgers for about 1-2 minutes to melt.

Remove from the grill and drain on paper towel. Spread the garlic mayonnaise on the burgers.


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Patties Moroccan Style With Harissa Sauce Recipe

Ingredients:
1 1/2 lb ground lean lamb
1 tsp paprika
1/4 tsp crushed dried hot peppers
1/4 tsp ground black pepper
1 teaspoon ground cumin
2 teaspoon chopped garlic
2 tablespoon grated onion
4 tablespoon chopped parsley
1 salt to taste
1 tablespoon vegetable oil
1 harissa sauce*

Instructions:

Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers.

Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.

Drain on paper towels and serve with the harissa sauce on the side.

*A Tunisian hot sauce made from chiles, garlic, cumin, coriander, and olive oil.


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Deviled Ham Recipe

Ingredients:
1 1/2 cup cubed, cooked ham, trimmed
1/4 cup cubed firm fat from cooked ham
1 1/2 teaspoon horseradish mustard or other hot mustard
2 teaspoon white wine vinegar
Big pinch grated nutmeg
Small pinch ground cloves
4 Drops bottled hot pepper sauce
1/4 teaspoon anchovy paste
1/8 teaspoon finely minced garlic
Big pinch ground pepper
Big pinch ground ginger
Big pinch ground thyme

Instructions:

Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender.

If using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in two batches.

Taste for seasoning, then pack into a jar, cover, and refrigerate overnight or longer to let the flavors mingle. The spread will keep for up to 2 weeks.

Makes about 1 1/2 cups


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Pheasant Roast Recipe

Ingredients:
1 Pheasant
1 bay leaf
Few celery leaves
4 slices bacon
Butter
1 Onion, sliced
1 cup chicken broth
Salt and pepper to taste
2 cloves garlic, crushed
1 lemon, sliced
2 oz salted butter
1 small can of mushrooms

Instructions:

Sprinkle pheasant inside and out with salt and pepper. Put bay leaf, garlic, celery leaves and lemon in cavity. Tie legs together with string. Turn wings under. Cover breast with bacon and cheesecloth soaked in melted butter.

Place bird in baking pan and arrange onions around bird. Pour chicken broth over bird. Roast in pre-heated oven for one hour or until tender. Baste frequently with liquid.


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Bacon Cheese Dip Recipe

Ingredients:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup cream
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
Dash hot sauce

Instructions:

Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot.

Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with with veggie dippers.


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Basil Stuffed Lamb Roast Recipe

Ingredients:
3/4 cup chopped onion
1/3 cup chopped celery
2 cloves garlic, minced
1/4 cup olive oil
2 beaten eggs
10 oz frozen chopped spinach, thawed
1/4 cup snipped parsley
3 tablespoon fresh snipped basil
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1/2 cup water
1/4 cup grated parmesan cheese
1 5-7 pound leg of lamb, boned and butterflied
1 teaspoon dried rosemary, crushed
Sprigs of Fresh mint (opt)
Sprigs of fresh marjoram (op

Instructions:

For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown.

In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in the cheese. Drizzle with water to moisten, tossing lightly. Set aside.

If necessary, remove the fell (pinkish red paper-thin layer) from the surface of meat. Pound meat to an even thickness. Sprinkle with rosemary. Spread the stuffing over the roast. Roll up and tie meat securely.

Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer in the thickest potion of meat. Roast, uncovered, in a 325 F oven for 1 1/2 to 2 hours or till meat thermometer registers 150 F.

Let roast stand for 15 minutes before carving. Remove strings. If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram.


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Beef Roulades German Style Recipe

Ingredients:
3 lb round steaks, 1/4 inch thick
Salt and pepper, to taste
2 teaspoon mustard, hot or mild
1 onion, chopped
6 slices bacon, halved cross wise
2 large dill pickles, cut in strips
1/4 cup vegetable oil
1 can beef broth, undiluted

Instructions:

Definition: Roulades – Rolled slices of meat or pastry which are stuffed with cheese

Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal pieces. Flatten steak to about 1/8 inch thickness.

Sprinkle lightly with salt and pepper. Spread each steak with 1/4 teaspoon mustard. Sprinkle onions on top. Place bacon and a pickle strip on narrow end of each piece. Roll up and tie.

Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15 to 20 minutes. Add broth,
bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours until tender.

Put Roulades to heated platter. Remove string.


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Thyme and Spice Rubbed Roast Beef Tenderloin Recipe

Ingredients:
1 tablespoon chopped fresh thyme, divided
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 3/4 pounds beef tenderloin, trimmed
Cooking spray
1/3 cup brandy
1/4 cup minced shallots
1 1/2 cups beef broth

Instructions:

Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl. Rub mixture evenly over all sides of beef. Wrap tightly in plastic wrap, and refrigerate 24 hours.

Preheat oven to 400°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook for 5 minutes, turning to brown on all sides.

Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan. Bake at 400° for 26 minutes or until a thermometer registers 135° or desired degree of doneness.

Remove from oven, and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.

Heat skillet over medium heat. Coat skillet with cooking spray. Add shallots to skillet; cook 4 minutes or until tender, stirring occasionally. Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits; simmer until reduced to 1 cup (about 4 minutes). Serve with beef.

Serves 7 (3-oz servings)


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Black Pepper and Herb Roasted Rack of Lamb Recipe

Ingredients:
4 Lamb racks, defrosted
1 1/2 teaspoon olive oil
1 garlic clove, minced
1 tablespoon black pepper, coarse crushed
1 tablespoon chervil, minced, fresh
1/2 teaspoon Rosemary, dried
1/2 teaspoon coarse salt
1/4 teaspoon Thyme, dried

Instructions:

Pat lamb dry and brush all over with oil. Combine garlic, pepper, chervil, rosemary, salt and thyme. Rub into lamb; cover and refrigerate for at least 2 hours.

Set shallow roast pan in oven and preheat to 475F(240C). Place lamb racks in pan fat side up and roast for 10 minutes. Reduce heat to 375F(190C) and roast another 20 minutes or until internal temperature reaches 130F(54C).

Transfer to cutting board and let stand, covered with tent of foil, for 5 minutes. Carve between ribs to serve.


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Brisket with Peppercorns Recipe

Ingredients:
1 Beef brisket, trimmed of fat
1 cup soy sauce
1 cup sater
1 cup cracked black peppercorns
Vegetable oil

Instructions:

Marinate brisket in soy sauce and water for 24 hours. Before cooking, rinse in water, blot dry.

Spread cracked peppercorns on counter, oil one side of brisket and press oiled side onto peppercorns .Peppercorns should completely coat one side of brisket.

Place brisket on broiler pan, peppercorn side up and broil for 10 minutes so that peppercorns are charred. Then, without turning meat, lower rack and roast the brisket at 325 degrees for 10 minutes (rare) to 20 minutes (medium rare).

Allow to cool. Serve, thinly sliced, at room temperature.


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