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Category: Diabetic Recipes (Page 46 of 66)

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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Freezer Log Recipe

Ingredients:
1/2 lb Sharp Cheddar cheese
8 slices Cooked bacon
1/2 teaspoon Worcestershire sauce
1 teaspoon Dry mustard
2 teaspoon Mayonnaise

Instructions:

Combine in food processor – 1/2 lb. sharp yellow cheese, 8 slices bacon, 1/2 teaspoon Worcestershire sauce, 1 teaspoon. dry mustard, 2 teaspoons mayonnaise.

Blend until bacon is minced. Form into a log shaped like party rye bread.

Wrap in plastic wrap or foil and freeze till firm. To serve, slice.


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Beef and Balsamic with Arugula Recipe

Ingredients:
Vinaigrette: 2 teaspoons minced garlic
1 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil

Beef: 1 1/2 lb. beef top sirloin steak (3/4 to 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups packed arugula
1/4 cup chopped fresh basil

Instructions:

With side of knife, mash garlic with 1 teaspoon salt to form paste. Place in small bowl; whisk in vinegar and mustard. Slowly whisk in oil.

Heat grill. Sprinkle beef with 1/2 teaspoon salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare or until of desired doneness, turning once. Place on cutting board; cover loosely with foil. Let stand 5 minutes.

Cut steak into 4 pieces or thinly slice; place over arugula. Drizzle vinaigrette over steak; sprinkle with basil.

4 servings.


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Cajun Back Ribs Recipe

Ingredients:
Pork Ribs: 4 lb pork ribs
3 tablespoon paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoon oregano
2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Cajun Blend: 1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon onion flakes
1 tablespoon garlic powder
1 tablespoon allspice
1 tablespoon cayenne pepper
1 tablespoon thyme

Instructions:

Pork Ribs: Combine all seasonings and dust all surfaces of ribs with mixture.

Prepare medium-hot coals in covered grill, banking coals when hot.

Grill ribs over indirect heat 1 to 1 1/2 hours, turning every 15 minutes.

Cajun Blend: Mix all ingredients together and store in a tightly covered container.


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Cajun Chops Recipe

Ingredients:
4 boneless pork chops, cut 1/2 inch thick
1 tablespoon paprika
1 teaspoon seasoned salt
1 teaspoon rubbed sage
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 tsp garlic powder
2 tbsp butter

Instructions:

Trim fat from chops as needed, pat dry. Combine seasonings; coat chops with seasoning mixture on both sides.

Heat butter over high heat just until it starts to brown. Put chops in pan, reduce heat to medium. Fry on both sides until dark brown, about 10-12 minutes.

Makes 4 servings.


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Calf’s Liver and Sauteed Onion Recipe

Ingredients:
1 pound liver
Salt
Pepper
3 tablespoons butter
Small onion
Tablespoon lemon juice
Teaspoon Worcestershire sauce
Finely minced parsley

Instructions:

Slice liver in half inch thick pieces. Put into pan and pour boiling water over the liver and let it barely simmer for five to ten minutes. Pour off the water and dry the slices on a napkin. Season with salt and pepper on both sides.

Put 2 tablespoons of butter in a frying pan, and when hot lay the liver. Cook quickly until both sides are browned (note: it must not be cooked until hard and dry or burned, but needs to be cooked all the way through).

When done remove liver to a warm platter to keep hot.

Finely chop the onion. Put a tablespoon of butter and the onion into the frying pan and let it cook for 5-6 minutes, stirring until it is light brown in color.

Add the lemon juice and Worcestershire sauce and parsley. and put a spoonful of this sauce on top of each slice of liver.


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Chopped Liver Recipe

Ingredients:
1 lb Chicken, beef or calf liver (broiled)
4 tablespoons Chicken fat
2 small Onions, diced
3 Eggs, hard cooked
1 teaspoon Salt
1/4 teaspoon Pepper

Instructions:

Wash the liver after broiling.

Heat 2 tablespoons of fat in a skillet and saute the onions. reserve the onions and saute the livers in the remaining fat.

Grind or chop the livers, onions and eggs and mix them to a smooth paste. add the salt and pepper, and additional fat, if desired. blend the mixture well.

Serve on lettuce or as a filling for celery stalks.


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