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Category: Diabetic Recipes (Page 49 of 66)

Lamb & Red Peppers Recipe

Ingredients:
3 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
1/2 tsp pepper
3 tablespoon olive oil
2 garlic cloves, chopped
2 cups hot water
3 tablespoon chopped fresh parsley
2 large red bell peppers, cut into 1 1/2 to 2 inch pieces

Instructions:

Season lamb with 1/4 tsp pepper.

In a large frying pan or flameproof casserole, heat oil over high heat. Add lamb and cook, turning frequently, 3-5 minutes, or until browned on all sides.

Add garlic, water and remaining 1/4 tsp pepper. Bring to a boil, reduce heat to medium, and cook partially covered 30 minutes.

Uncover and cook 10 minutes longer, or until lamb is fork tender. Add parsley and red peppers to pan. Cook 10 minutes, or until peppers are just tender.


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Leg of Lamb Recipe

Ingredients:
1 boneless leg of lamb, 4 to 6 lbs.
1 tablespoon freshly ground pepper
8 cloves garlic, peeled and minced
Leaves from 4 sprigs fresh rosemary
3/4 cup olive oil
2 cups of a good full-bodied dry red wine (merlot)
2 teaspoon kosher or coarse sea salt

Instructions:
Rub the lamb all over with the pepper and the minced garlic. Chop half the rosemary and rub it on the lamb.

Place the lamb, olive oil, and Merlot in a glass or stainless steel baking pan that will hold the meat comfortably. Turn the lamb in the marinade and cover it with the remaining rosemary. Cover the pan and place it in the refrigerator. Marinate overnight, turning the meat occasionally.

Preheat the over to 350 degrees. Remove the lamb from the marinade and wipe the rosemary and garlic from the surface. Place the lamb on a rack in a shallow roasting pan and season it well with the salt.

Roast the lamb for 20 minutes per pound, or until the internal temperature reaches 145 degrees for medium-rare. Transfer the lamb to a cutting board and let it rest for 5 to 10 minutes before carving.

Serves 8 to 10


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Middle Eastern Lamb Salad Recipe

Ingredients:
Lamb: 1/2 leg of lamb, butter fried
1 tablespoon of olive oil
Salt and pepper to taste
1 teaspoon ground cumin
2 garlic cloves, pressed

Salad: 1/2 cup almond pieces
4 ounces feta cheese, crumbled
1/4 cup olive oil
1-1/2 tablespoons fresh lemon juice
2 cups baby spinach leaves
1 cup mint leaves, chopped course
Salt and pepper to taste

Instructions:

Rub the lamb all over with the oil and then with the salt and pepper, cumin and garlic. Grill the lamb, turning once, until it reaches an internal temperature of 135 degrees for medium-rare. This will take about 40 minutes on a charcoal or gas-fired grill.

While the lamb is cooking, make a salad. Toast the almond pieces on a baking sheet in a 325 degree oven for about 10 minutes or until they smell toasty. Mix the remaining ingredients together in a salad bowl and toss well. Scatter the almond over the top. Serve thin slices of the warm grilled lamb over the salad.

Serves 4


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Pepper Steak Recipe

Ingredients:
2 porterhouse steaks, 6 to 8 oz. each
Kosher or sea salt
1 to 2 tbsp cracked – not ground – peppercorns
4 tbsp unsalted butter
2 tbsp cognac or brandy
3 tbsp heavy cream

Instructions:

Pat the steaks dry and season them well with salt.

Spread the peppercorns on a plate and press the steaks into them to coat each steak lightly on both sides.

Place a heavy skillet over high heat.

Add half the butter and melt it. Add the steaks and cook for 2 to 3 minutes on each side.

Pour in the cognac, and ignite. When the flames subside, remove the steaks from the pan and keep them warm on a plate.

Pour off the fat from the pan and add the cream. Bring to a simmer and whisk in the remaining 2 tbsp of butter until mixed. Pour the sauce over the steaks and serve immediately.


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Ham Wrap Recipe

Ingredients:
8 ounces cream cheese, at room temperature
4 ounces sour cream
1/4 cup minced sweet onion
2 tablespoons minced chives
1 teaspoon garlic powder
1 pound deli sliced ham, sliced thin enough to easily roll into a tube

Instructions:

Blend cream cheese, sour cream, sweet onion, chives, and garlic powder until smooth.

Spread cheese mixture on ham slices. Roll ham slices into logs. Refrigerate at least 1 hour.

Cut ham wraps into thirds for serving as an entree.

Cut into 1-inch thick spirals to serve as an appetizer.

Wrap the ham roll in a leaf of lettuce for a sandwich.

6 servings as an entree, 12 servings as an appetizer


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Beef Stroganoff Recipe

Ingredients:
1 pound cubed stew beef
3/4 cup sour cream
2 tablespoons worcestershire sauce
2 teaspoons concentrated boullion
1 tablespoon white wine
1 large onion — chopped
1 clove garlic — chopped
1 pinch celery salt
1 pinch parsley
1 teaspoon olive oil — or butter
2 stalks celery

Instructions:

Heat no-stick frying pan at medium heat until butter or oil begins to sizzle.

Throw in beef cubes, garlic and onion. Allow to cook until beef is browned and tender.

Add wine, boullion, Worcester Sauce, and spices.

Cook until a gravy forms. Remove from heat. Stir in Sour Cream until mixture is creamy brown.

Serve with celery on the side as garnish.


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Breakfast Balls with Sausage and Beef Recipe

Ingredients:
2 lbs of pork sausage
1/2 lb of shredded sharp cheddar cheese
3 eggs
1 dash of black pepper
2 tablespoon of dried onion flakes
1 lb of ground beef

Instructions:

Put all the ingredients in a large mixing bowl and mix it with your hands.
Once all this is combined real well place 1 inch balls on your cookie sheet.

Bake this in your oven at 375 F for about 25 minutes.


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Burger Breakfast Scramble Recipe

Ingredients:
1/2 pound ground beef
2 tablespoons onion, minced
3 ounces cream cheese
3 large eggs
1 tablespoon water
Salt and pepper to taste

Instructions:

Brown ground beef in skillet with onions (add 1 tsp water to pull grease away from the meat). Add cream cheese and cook over low heat until melted.

Beat eggs with water, salt and pepper and pour into skillet with beef and cheese. Scramble to desired doneness.

2 Servings.


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Cabbage Casserole Recipe

Ingredients:
1 pound hamburger
1/2 head cabbage
Salt and pepper
Onions (optional)

Instructions:

In a large skillet, crumble and fry hamburger on medium low.

Chop up the head of cabbage into large chunks and break them up. Add the cabbage to the hamburger as it is cooking. The cabbage will take up a lot of room until it wilts.

Add chopped onions if desired. Heavily season with salt and pepper. Stir occasionally.

Takes about 30 minutes to cook.


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Cannelon of Beef Recipe

Ingredients:
2 lbs. lean beef, cut from round
1/2 teaspoon onion juice
Grated rind 1/2 lemon
2 tablespoons melted butter
1 tablespoon finely chopped parsley
Few gratings nutmeg
1 teaspoon salt
1 egg
1/4 teaspoon pepper

Instructions:

Chop meat finely, and add remaining ingredients in order given. Shape in a roll six inches long, place on rack in dripping-pan, and bake thirty minutes.

Baste every five minutes with one-fourth cup butter melted in one cup boiling water.


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Page 49 of 66

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