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Category: Diabetic Recipes (Page 52 of 66)

Heurvos Mexicana Egg Recipe

Ingredients:
6 fresh eggs
2 green onions, chopped
1 fresh tomato, peeled and chopped
Jalapeño pepper, sliced*
2 tablespoon olive oil
Oregano
Salt
Two tablespoons Cilantro leaves, chopped

Instructions:

Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two. Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. Add the oregano. Add the jalapeño.

Crack the eggs directly into the pan with the sauce. Add salt, about 1 shake per egg. . Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.

Remove from heat when the eggs are cooked to the desired consistency. Remove the eggs from the pan and put into a serving bowl. Sprinkle the eggs with cilantro.

* Try to avoid handling jalapeño peppers with your bare hands as it can sting if you get it in your eyes. Use fork and knife.

Carb Count: 6.2 carbs per serving. Serves 3.


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Cheese Crisps Recipe

Ingredients:
1 cup grated hard cheese
Seasonings (optional): garlic powder, hot pepper powder, cinnamon, etc.

Instructions:

Preheat oven to 350 F.

Toss cheese with any seasonings if desired.

Pile 1 to 4 tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less even. There should be at least two inches between smaller mounds, 4 inches between larger ones.

Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). Watch as they get brown fast.

If you want to mold them into a shape, you want to “drape” them while still warm. You can make cups over an upturned glass, or “taco shell” shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)

*Note on type of cheese: Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp “shell,” whereas cheddar will be more chewy and “lacey” (the fat separates out), though still firm.

Serving Suggestions: Fill with dip, put in salad, spread the flat ones with spread or just eat plain!

Carbs: 0


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Swiss Baked Eggs Recipe

Ingredients:
6 eggs
1 ounce of butter
4 tablespoons cream
Swiss cheese
Salt and pepper
Grated swiss cheese

Instructions:

Melt butter in a baking-pan; then cover the bottom of the pan with thin slices of Swiss cheese.

Break in 6 eggs; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown. Serve hot.


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Turkey Salad Stuffed Eggs Recipe

Ingredients:
8 eggs
2 celery stalks
2 green onions
1/2 sweet red pepper
3/4 lb leftover cooked turkey
3 tablespoons mayonnaise
2 tablespoons dijon mustard
1 tablespoon cider vinegar
1 packet stevia
1/4 teaspoon salt

Instructions:

Place eggs with enough water to cover in medium-sized saucepan. Bring to a boil; reduce heat to simmer for 10 minutes.

Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use.

Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not over process. Scrape into medium-size bowl. Stir in mayonnaise, mustard, vinegar, stevia and salt.

Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.


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Western Omelet Recipe

Ingredients:
2 tsp butter
2 tsp olive oil
1 tsp chopped shallot
1/4 green or red bell peppers, chopped
1/2 oz. baked ham, chipped or chopped finely
1 tsp parsley
Black pepper to taste
2 eggs
Salt and pepper to taste
1/2 oz cheddar cheese, grated (about 2 tablespoons)

Instructions:

In small skillet, melt 1 tsp butter and 1 tsp olive oil. Saute shallots and peppers until they are soft. Add ham and parsley. Saute briefly to warm ham. Season with pepper. Remove from heat.

In larger skillet, melt remaining 1 teaspoon of butter and 1 teaspoon oil over low heat. Break eggs into a bowl. Whisk eggs with 1 teaspoon water and salt and pepper. Pour mixture into skillet. Keep heat low. Cook eggs without stirring until they begin to bubble up, 4-5 minutes. Place ham mixture and grated cheese on one half of omelet. When most of the liquid egg has set, fold in half over filling to close omelet. Cook briefly to melt cheese. Serve.


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Russian Omelet Recipe

Ingredients:
2 shallots
4 eggs
2 tablespoons caviar
Parsley
Teaspoon lemon-juice
Tablespoon of cream
Salt & pepper
Butter

Instructions:

Chop shallots with a little parsley and cook in hot water.

Add 2 tablespoonfuls of caviar and a teaspoonful of lemon-juice; season to taste.

Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done.

Place on a plate, turn in the ends and serve at once.


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Hindu Eggs Recipe

Ingredients;
Hard boiled eggs
Butter
Raw eggs
Salt
Pepper
Cayenne
Curry powder
Grated cheese

Instructions:

Slice some hard-boiled eggs and place in a well-buttered baking-dish. Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne and curry-powder, a few bits of butter and some grated cheese. Let bake in a moderate oven until done.


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Sausage Egg and Cheese Bake Recipe

Ingredients:
1 pound pork sausage (hot or mild)
1/2 cup diced green pepper
1/2 cup diced onion
8 eggs
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 cup shredded swiss cheese

Instructions:

Preheat the oven to 350 degrees F

In a large, heavy, oven-proof skillet, start browning and crumbling the sausage over medium heat.

When some grease has cooked out of the sausage, add the green pepper and the onion, and continue cooking, stirring frequently, until the sausage is no longer pink.

In a large bowl, beat the eggs and pepper together, and stir in the cheddar and swiss cheeses.

Spread the sausage and vegetables evenly on the bottom of the skillet, and pour the egg and cheese mixture over it. Bake for 25 to 30 minutes, or until mostly firm but still just a little soft in the center.

Makes 6 servings.


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Scrambled Eggs Recipe

Ingredients:
2 large eggs
2 tablespoons cream
Salt and pepper to taste
1 teaspoon butter
1 tablespoon chive or scallion cream cheese
1 tablespoon caviar or chopped smoked salmon

Instructions:

In a glass measuring cup, beat the eggs and the cream together with a fork and add salt and pepper to taste. Heat the butter in a skillet until a drop of water sizzles when it hits the butter. Pour in the eggs and stir them around with the inverted pancake turner so that the cooked eggs come to the surface and the liquid eggs go to the bottom of the pan.

When the eggs are beginning to thicken, add the cream cheese ands stir it into the eggs. When the eggs are firm but still moist, turn them out onto a plate and top with the caviar or smoked salmon.


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Scottish Omelet Recipe

Ingredients:
6 eggs
Leeks
Butter
Salt
Pepper

Instructions:

Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter.

Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish.


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Page 52 of 66

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