Diabetes Support

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Category: Diabetic Recipes (Page 45 of 66)

Burger with Mushrooms and Peppers Recipe

Ingredients:
1 1/2 cup fresh mushrooms, finely chopped
3/4 cup green pepper, finely diced
3/4 cup peeled onion, minced
1 1/2 lb lean ground beef
2 1/2 teaspoon soy sauce

Instructions:

Put mushrooms, green pepper, onion, beef and soy sauce into a bowl.
Mix gently with hands. Shape into 6 one inch thick burgers.

Heat a heavy, 10″ skillet over high heat ( when drop of water skips across bottom of skillet it’s ready); place burgers in skillet so that they do not touch. Cook until done; turning only once.


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Herbed Veal Chops Recipe

Ingredients:
6 Veal chops
(Note: Use Veal rib chops or Veal loin chops or Pork chops)
1/4 cup Extra virgin olive oil
1 teaspoon Chopped fresh basil
12 teaspoon Chopped fresh rosemary
1 teaspoon Chopped fresh thyme
1 teaspoon Grated lemon rind
Salt & freshly ground pepper

Instructions:

Place chops on platter.

Combine oil, herbs and lemon rind and brush on chops. Season with salt and pepper. Leave on counter for 1 hour to marinate or up to 12 hours in refrigerator.

Grill chops 4 to 6 minutes per side on high heat, depending on thickness of chops. They should be slightly pink when done.

Remove from grill and serve.

Serves 6.


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Veal Roast Recipe

Ingredients:
3 lb Rolled veal roast
Garlic cloves, peeled (optional)
Pepper (optional)
Salt (optional)

Instructions:

Invert a heat-resistant, non-metallic saucer or small casserole cover in the bottom of a shallow non-metallic baking dish. (The saucer keeps the meat out of the fat as it cooks.)

Place roast fat-side-down on the saucer.

Rub meat with garlic and pepper if desired.

Heat, uncovered, for half of the cooking time given in the chart below.

Drain pan juices. Turn meat over, cover loosely with wax paper or paper toweling and heat for remainder of the cooking time.

Let roast stand covered in aluminum foil 15 to 30 minutes or until appropriate internal temperature is reached.

Salt meat after cooking, if desired.

Rare 6 minutes per pound
Medium 7 minutes per pound
Well-done 8 minutes per pound


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Venison a la Parisienne Recipe

Ingredients:
Venison
2 tablespoons of butter
1 onion
1 bay leaf
2 sprigs of parsley
2 sprigs of thyme
Salt
Pepper
Consomme
1/8 cup sherry
1/2 can chopped mushrooms

Instructions:

Cut venison into pieces.

Heat butter; onion, bay-leaf, parsley, and thyme, all chopped fine.

Add the venison, salt and pepper. Let all fry a few minutes; then add consommé and let simmer until tender. Add sherry and mushrooms.

Let all get very hot and serve.


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Vienna Roast Beef Recipe

Ingredients:
Rib-roast of beef
Salt
Pepper
Ginger
Vinegar
Sliced onion
2 cloves of garlic
2 carrots
2 stalks of celery cut fine
1 bay leaf
Few cloves
Peppercorns

Instructions:

Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar.

Put in the dripping-pan with onion, garlic, carrots, celery, bay-leaf and cloves and peppercorns.

Pour over 1 cup of stock. Let bake in a quick oven; allow fifteen minutes to the pound.


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Zesty Hamburgers Recipe

Ingredients:
1 lb ground beef
4 teaspoons prepared horseradish
2 teaspoons Dijon mustard
3 tablespoons sour cream
1 teaspoon paprika
1/4 teaspoon pepper
1/8 tsp salt — optional

Instructions:

In a bowl, combine the first seven ingredients; mix well. Shape into four patties.

Pan-fry, grill or boil until no longer pink.


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Bavarian Liverwurst Dip Recipe

Ingredients:
1 cup liverwurst
1/2 cup sour cream
1/4 cup white onion, minced
1 tablespoon dill pickle relish
1 tablespoon dijon mustard
1/2 teaspoon white pepper

Instructions:

Blend the liverwurst and sour cream until smooth and creamy.

Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip.

SUGGESTED DIPPERS: Cucumbers, Radishes, Asparagus


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Polish Chops Recipe

Ingredients:
Veal chops
Salt
Pepper
Bacon
Liver
Onions
Parsley minced fine
Cup beef broth.

Instructions:

Season veal chops with salt and pepper and let fry a few minutes in hot dripping.

Remove the chops and cover with a mixture of bacon, liver, onions and parsley. Then let bake in the oven with 1 cup of beef broth. Baste often and serve very hot.


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Portobello Mushroom Burger Recipe

Ingredients:
1 cup mayonnaise
1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic
6 to 5-inch-diameter portobello mushrooms — stems removed
6 to 4-inch-diameter hamburger
6 large romaine lettuce leaves
1 1/2 cups mesquite wood chips — soaked in cold water 1 hour (optional)

Instructions:

Mix first 4 ingredients in small bowl. Season with salt and pepper.

Whisk olive oil and garlic in another small bowl.

Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper.

Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm.

Grill hamburgers.

Top each with 1 mushroom, then 1 lettuce leaf.

Spoon some basil-mustard sauce.

Pass remaining basil-mustard sauce separately.

6 servings.


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Marinated Rabbit Recipe

Ingredients:
Rabbit: 1 3 lb rabbit, fresh or frozen
1 teaspoon Salt
1/4 teaspoon Pepper
3 tablespoon olive oil

Marinade: 2 cups Red wine
2 cups Chicken broth
1 teaspoon Allspice
2 Bay leaves
1 teaspoon Thyme

Sauce: 12 Pickled cocktail onions (white onions, unsliced)
12 Stuffed olives, sliced
1/2 lb Fresh mushrooms, sliced
2 tablespoon Butter

Instructions:
Rabbit: Cut rabbit into serving pieces and rub with salt and pepper.

Put into a large bowl; add marinade. Refrigerate overnight.

Drain rabbit; DO NOT PAT DRY. Strain reserve marinade.

In a large cast iron fry pan over high heat quickly brown all sides of rabbit pieces in olive oil. When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender.

Just before the rabbit is done, saute the onions, olives, and mushrooms in butter. Add to rabbit mixture.


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