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Category: Diabetic Recipes (Page 46 of 66)

Rib Eye Steak Recipe

Ingredients:
4 Beef rib eye steaks -1 1/2 inches thick
1 tablespoon Olive oil
1 tablespoon Garlic powder
1 tablespoon Paprika
2 teaspoons Thyme; dried ground
2 teaspoons Oregano; dried ground
1 1/2 teaspoons Pepper
1 teaspoon Salt
1 teaspoon Lemon pepper
1 teaspoon Red pepper; ground
Parsley sprigs; optional

Instructions:

Brush steaks lightly with olive oil.

In a small bowl, combine all seasonings. Sprinkle seasoning over steaks and press in both sides. cover and chill for 1 hour.

Grill steaks, turning once, over medium-hot coals 14-18 minutes for rare; 18-22 minutes for medium; 24-38 minutes for well done.

Place on a warm serving platter; cut across the grain into thick slices. Garnish with parsley if desired.


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Italian Pork Roast Recipe

Ingredients:
1 lb pork tenderloin
2 ea small cloves garlic
2 tablespoon dried sage
2 teaspoons olive oil
Salt & pepper to taste

Instructions:

Line pan with foil. Preheat pan to 400 degrees F. Remove as much fat as possible from pork.

Mix together the garlic and sage. With a sharp knife, make deep incisions in pork and insert a little spice into each cut. Brush meat with olive oil and place on baking tray.

Bake for 25 minutes or until meat thermometer reaches 160 degrees F. Remove pork and cover with foil.

Let stand for 10 minutes. Slice and serve.


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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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Ham and Cheese Ball Appetizer Recipe

Ingredients:
1 pack smoked ham (3 oz.)
Cream cheese 8 oz.
1 jar Old English sharp cheddar cheese
1 teaspoon onion powder
1 pack nuts (almonds, brazil nuts, macadamia, walnuts)

Instructions:

Soften cheese to room temperature. Sprinkle some of the onion powder over thinly sliced ham, and set aside. Mix cheese and remainder of onion powder. Chop ham finely, put nuts in blender. Cover cheese ball with nuts and refrigerate.


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Old Style Country Ham with Redeye Gravy Recipe

Ingredients:
6 Cured ham slices, 1/2″ thick
1 cup Water, boiling
1 tablespoon Coffee, freshly made black

Instructions:

Place ham slices in a large flat pan and cover with cold water. Let stand 6-8 hours; drain and blot dry. Remove and discard rind.

Fry ham slices in single layer in an un-greased heavy skillet over medium-high heat. Fry for 5-6 minutes on each side, then remove to heated platter.

Pour off all but about 2 tablespoons fat. Add boiling water and let boil up, scraping bottom to pick up all flavorful bits of ham from the skillet. Stir in coffee. Pour over ham slices and serve at once.


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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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