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Category: Diabetic Recipes (Page 46 of 66)

Spanish Style Marinated Ham Recipe

Ingredients:
15 lb fresh, uncured ham
Salt
4 cloves garlic; 3 cut in slivers, 1 minced
1 cup fresh lemon juice
1 cup fresh lime juice

Instructions:

Prepare ham the night before by trimming away some of the excess fat, but leave as much skin as possible. Salt the meat to taste; cut small slashes into the ham and wedge in the slivers of garlic. Mix a marinade of minced garlic, lemon and lime juice. Pour over meat, cover tightly with foil, and refrigerate overnight.

When ready to cook, heat the oven to 300F. Roast the meat about three hours, basting every half hour. Bring the center of the ham to 165F degrees (use a meat thermometer to check temperature).

Just before removing the ham from the oven, raise the heat to crisp the skin.

30 servings


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North Carolina Ribs Recipe

Ingredients:
Marinade: 1 Tablespoon salt
1 Tablespoon coarsely ground black pepper
2 teaspoons crushed red pepper flakes
6 pounds spare ribs

Sauce: 1 cup vinegar
1 stick unsalted butter
6 packets stevia
2 teaspoons crushed red pepper flakes

Instructions:

Combine the marinade ingredients and rub all over the ribs. Marinate for at least an hour.

Combine the sauce ingredients, bring to a boil, and simmer for 5 minutes. Use the sauce warm for basting the ribs and hot for a dipping sauce.

Grill the ribs, basting with the sauce. Serve heated sauce with the ribs.


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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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Indiana Farm Sausage Recipe

Ingredients:
2 pounds ground meat — room Temperature
1/3 cup onion — finely chopped
2 teaspoons fresh parsley — finely minced
2 teaspoons salt
1 teaspoon sage
1 teaspoon dried basil — optional
1 teaspoon dried marjoram — optional
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon dried thyme

Instructions:

In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.

To serve, slice the rolls into rounds about 1/2″ thick and fry in a heavy skillet over medium-low heat for 3-4 minutes on each side or until done. Drain on paper towels and serve immediately.

An alternate way to prepare sausage is to shape mixture into 50 large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at 325.


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Irish Loin of Pork with Lemon and Herbs Recipe

Ingredients:
6 lb Boneless pork loin
1/2 cup Chopped parsley
1/4 cup Minced onion
1/4 cup Finely grated lemon peel
1 tablespoon Basil
3 Garlic cloves crushed
3/4 cup Olive oil
3/4 cup Dry sherry

Instructions;

Pat pork dry. Score well with sharp knife.

Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight.

Let pork stand at room temperature 1 hour before roasting.

Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside.

Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauce boat.

Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.


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Lamb Kebab Recipe

Ingredients:
4 lb Lean ground lamb
12 Tablespoons Mint leaves (fresh) -or- 6 Tablespoons Dried mint leaves
4 teaspoons Salt
1/2 cup Onion chopped fine
12 Scallions, chopped
1 Tablespoon Black pepper ground
2 Garlic cloves minced
1/2 Tablespoon Ginger ground
1 Tablespoon Red pepper flakes

Instructions:

Make a layer of charcoal that has burned to a gray, hot coal.

Mix in a large bowl the lamb & other ingredients. Beat with a wooden spoon until mixture is smooth.

Form this mixture into “sausages” approx 3″ long & 2″ in diameter. Thread these “sausages” onto wooden skewers leaving a 1″ space between the “sausages” then grill until done over the coals, usually about 12-15 minutes.


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Liver Loaf Recipe

Ingredients:
1/2 lb Veal or pork stew meat
3/4 lb Liver
1/2 lb Bacon, diced
2 Eggs
4 tablespoon Chopped fresh sage
2 tablespoon Minced garlic
1/4 tsp Freshly ground black pepper
1/2 cup Dry white wine

Instructions:

Serve it with sour pickles or brown mustard.

Combine all ingredients in a glass bowl, cover and refrigerate overnight.

The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor.

Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 1/4 hours.

Remove from the oven, unmold and serve immediately.

Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving.

Serve it with sour pickles or brown mustard.


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Liver in Mustard Sauce Recipe

Ingredients:
Salt
Ground red cayenne pepper
4 slices liver 1/2 – 3/4″thick
Butter
1 cup shallots, chopped
1 cup dry white wine
1 tablespoon Creole or poupon mustard

Instructions:

Salt and pepper liver. Saute over medium to high heat in butter. Remove liver and keep warm.

Pour off some of melted butter. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes.

Put liver on platter and pour sauce over it.


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Ukranian Liver Pate Recipe

Ingredients:
1 lb liver
2 onions, large. thinly sliced
1 egg
1/2 cup chicken stock
1/3 cup butter
1 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Melt the butter in a skillet. Add the onions and fry until they are turning golden.

At this point add the liver which has been sliced into thin strips and cook for 10 minutes & remove form heat.

Mix all of the ingredients with the onions and liver in a food processor. Chop in processor until a smooth textured mixture is achieved. Grease a 9″ baking dish and spoon the mixture into it.

Bake for 45 minutes in a pre-heated 450 degree F oven. Remove from oven and cool to room temperature.

Note: This mixture may be turned into metal molds for baking or into individual custard cups as well.


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