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Category: Diabetic Recipes (Page 49 of 66)

Stewed Lamb Recipe

Ingredients:
Lamb steaks
Lettuce
Salt
Cayenne
Powdered nutmeg
Green mint
Butter

Instructions:

Place at the bottom of a large stew-pot a fresh lettuce split into long quarters. Season the steaks with a little salt and cayenne, and some powdered nutmeg. Lay them upon the lettuce, pour on just sufficient water to cover the whole, and let it stew gently for an hour, skimming it occasionally.

Put in a sprig of fresh green mint, and some bits of butter.

Let it cook slowly about half an hour longer, until well-done. In sending it to table, place the meat upon the lettuce.


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Deviled Swiss Steak Recipe

Ingredients:
3 pounds beef round steak
2 tablespoons cooking oil
2 teaspoons dry mustard
1 (4 ounce) can mushrooms, sliced
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper

Instructions:

Cut round steak into serving size pieces.

Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet.

Brown steak quickly in oil in large frying pan. Pour off drippings.

Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time.

Remove steak to warm serving platter and top with mushrooms.

10 Servings.


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Tenderloin and Vegetables Recipe

Ingredients:
3 tablespoons olive oil
2 tablespoons grated lemon rind
2 teaspoons dried thyme leaves
1 teaspoon dried marjoram
1-1/2 teaspoons dried marjoram
1-1/2 teaspoons salt
1 teaspoon pepper
1 (4-pound) trimmed beef tenderloin roast
1 small red bell pepper, cut into 1-inch wedges
1 small yellow bell pepper, cut into 1-inch wedges
8 green onions, cut into 2 pieces

Instructions:

Heat oven to 425 F. In a bowl, combine olive oil, lemon rind, thyme, marjoram, salt and pepper. Rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat.

Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to pan. Continue cooking until an instant-read (or meat) thermometer inserted in tenderloin registers 135 F for medium rate or 145 F for medium doneness.

Transfer roast to a cutting board. Let rest 5 minutes before slicing.


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Veal Chops Recipe

Ingredients:
1 tablespoon butter
4 thick, lean rib veal chops (approximately 8-oz each)
2 tablespoons softened butter
2 tablespoons wine vinegar
1 1/2 teaspoons Dijon-style mustard
3 tablespoons heavy cream
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons finely chopped fresh parsley

Instructions:

Melt the butter in a heavy, non-stick skillet. Add the chops to the skillet and cook them over medium heat for approx. 10 minutes on each side or till done.

In a saucepan, heat 7 ingredients together (butter, vinegar, mustard, cream, olive oil, salt and black pepper), stirring frequently. Do not boil.

When the chops are done, remove them to a heated platter. Pour off any excess fat that may have accumulated in the skillet and add the mixture to the pan.

Heat over a low flame to combine the mixture with the pan juices. Pour the sauce over the chops and garnish with chopped parsley.

Enjoy!


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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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Breakfast Sausage & 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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Bacon Cheeseburger Recipe

Ingredients:
1 pound ground beef
1 egg
4 ounces shredded cheddar cheese
4 ounces shredded mozzarella cheese
3 to 5 slices of bacon (cooked and crumbled)
Garlic powder to taste
Black pepper to taste
Chili powder to taste

Instructions:

Preheat oven to 350 degrees.

Lightly brown beef and drain well.

Mix all ingredients together except Mozzarella. Press mixture into small casserole dish and top with Mozzarella.

Bake in the oven for 25 to 30 minutes. Cheese should be melted and lightly browned.


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Grilled Balsamic Veal Chops Recipe

Ingredients:
2 shallots, coarsely chopped
2 garlic cloves, finely minced
2 sprigs fresh rosemary, coarsely chopped
3 cups balsamic vinegar; divided
1/2 cup extra virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 veal chops (10-ounces each)
4 sprigs fresh thyme, for garnish (optional)

Instructions:

Place the prepared shallots, garlic and rosemary in a casserole dish large enough to hold the veal chops, along with 2 cups balsamic vinegar and the olive oil, salt, and pepper.

Add chops, cover, and marinate in the refrigerator for 6 to 8 hours.

Remove veal chops from marinade. Grill the chops over direct medium heat for about 20 minutes for medium, turning once halfway through grilling time, or until until chops reach 160*F (70*C) for medium and 170*F (75*C) for well-done.

Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it in a small saucepan. Heat over low heat, stirring frequently, until thick and syrupy, about 8 to 10 minutes. (Do not let vinegar boil rapidly or it will burn.) You should get about 4 teaspoons.

To serve, drizzle 1 teaspoon reduced balsamic vinegar over each chop. Garnish with thyme sprigs, if desired.

Makes 4 servings.


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Beef Brochette Recipe

Ingredients:
1-1/2 pounds of beef tenderloin
21 slices of onion
21 mushroom buttons
1/2 cup melted butter
Salt and pepper to taste
Skewers

Instructions:

Cut meat into 2 inch squares and place on skewers alternately with onion slices and mushrooms.

Marinate in the melted butter and broil under moderate heat, turning over until done, which will take about half an hour.

Serves 6.


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Beef Steak a la Henriette Recipe

Ingredients:
1/2 cup butter
1/4 teaspoon salt
Yolks 3 eggs
1 tablespoon cold water
1 tablespoon Worcestershire Sauce
1/2 tablespoon lemon juice
1/2 tablespoon finely chopped parsley
Few grains cayenne
Broiled Porterhouse steak

Instructions:

Divide butter in three pieces. Put one piece in saucepan with yolks of eggs slightly beaten and mixed with water and lemon juice. Mix the yolks with 2 tablespoons of water in a small pan. Beat with a wire whisk for about 30 seconds, or until the mixture is pale and foamy. Place over very low heat and whisk for 2-3 minutes, or until thick and the whisk leaves a trail- do not let the pan get too hot or you will have scrambled eggs. Remove from heat.

Add the cooled butter, a little at a time, whisking well between each addition. Try to avoid using the milky butter whey in the bottom of the pan.

Add parsley, and seasonings. Pour one-half sauce on a serving dish, lay a broiled porterhouse steak on sauce, and cover steak with remaining sauce. Garnish with parsley.


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