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Category: Diabetic Recipes (Page 57 of 66)

Parmesan Basil Dressing Recipe

Ingredients:
1/3 cup mayonnaise
1/3 cup sour cream
2/3 cup grated parmesan
1 clove garlic
15 whole basil leaves
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions:

Puree together in a food processor mayonnaise, sour cream, grated parmesan, chopped garlic, basil leaves, balsamic vinegar, salt and pepper.


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Balsamic Basil Vinaigrette Recipe

Ingredients:
2 tablespoon balsamic vinegar
1/3 cup extra virgin olive oil
1 garlic clove, crushed
2 teaspoon basil, shredded

Instructions:

Put ingredients in a small screw-to jar. Season with salt and cracked black pepper and shake until well blended.
Will keep, covered, in the refrigerator for up to 2 days. Makes about 1/3 cup.

0 g. Carbohydrates


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Balsamic Dressing Recipe

Ingredients:
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
Ground black pepper to taste

Instructions:

In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.


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Bearnaise Sauce Recipe

Ingredients:
1/3 cup white wine vinegar
2 spring onions, roughly chopped
2 tsp. chopped tarragon
2 egg yolks
4 oz. of butter, cubed

Instructions:

Put the white wine vinegar, spring onion and tarragon in a small pan. Bring to a boil, then reduce the heat slightly and simmer until the mixture has reduced by a third. Allow to cool completely and then strain the vinegar into a heatproof bowl.

Add the egg yolks to the bowl, then place the bowl over a pan of barely simmering water. Whisk until the mixture is thick and pale. Add the butter, a cube at a time, whisking between each addition until the mixture is thick and smooth. Season to taste with salt and pepper and serve immediately.

Good with pan-fried steak, roast beef, lamb or poached salmon.

1 g. Carbohydrates


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Beurre Blanc Sauce Recipe

Ingredients:
1 French shallots, chopped
3 tablespoon white wine vinegar
7 oz. unsalted butter, cubed
Lemon juice

Instructions:

Put the shallots, vinegar and 3 tablespoon water in a pan and bring to the boil. Reduce the heat and simmer until reduced to 2 tablespoons. Remove from the heat, strain into a clean pan and return to low heat.

Whisk in the butter a few pieces at a time. The sauce will thicken as the butter is added until it is the same consistency as cream. Season to taste with salt, pepper and lemon juice.

Good with artichoke, seafood and other vegetable dishes.

2 g. Carbohydrates


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Blue Cheese Dressing Recipe

Ingredients:
1/2 cup mayonnaise
1/4 cup thick cream
1 teaspoon white wine vinegar
1 tablespoon chives, finely chopped
1 3/4 oz. blue cheese

Instructions:

Mix the mayonnaise, cream, vinegar and chives together. Crumble the blue cheese into the mixture and gently stir through. Season with salt and white pepper. Can be kept refrigerated, covered, for up to 2 days. Makes about 1 cup.


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Cole Slaw Dressing Recipe

Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
1 to 1-1/2 tablespoons apple cider vinegar
1 to 1-1/2 tablespoons prepared mustard
1/2 to 1 teaspoon salt
1/2 to 1 packet Stevia

Instructions:

Combine all the ingredients well with coleslaw

You may vary these proportions according to taste. Can also include teaspoon of celery seed.

Makes 12 servings


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French Vinaigratte Recipe

Ingredients:
1/2 teaspoon dijon-style mustard
3 tablespoon white-wine vinegar
1/3 cup Olive oil
2 teaspoon Minced fresh parsley leaves
1 hard-boiled large egg

Instructions:

In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the parsley.

Halve the egg lengthwise, reserving one half for another use, force the remaining half through a coarse sieve into the bowl, and stir the vinaigrette until it is combined well.

Makes about 2/3 cup.


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New York Cheese Cake Recipe

Ingredients:
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (refine – put in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (See: Stevia Exchange Amounts)
1/3 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks

Instructions:

Preheat oven to 400 degrees F.

You need to put a cake pan into 1″ of water to make this type of cake. It needs to sit in the middle of the oven. You thus need a cake pan and another pan (roasting pan, etc) where you can put 1″ of water in it and its big enough to hold the cake pan.

In the bowl, use a mixer to beat softened cream cheese, ricotta, sour cream and “sugar substitute” on low speed for about 1 minute until well blended.

Using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended. Do not over-whip.

Pour batter into the cake pan. Place pan into the heated “water bath”. Bake for 15 minutes.

Lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours. It will be done with the top is light golden brown and cake is pulling away from the sides of the pan.

Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will allow cake to keep its height)

Then remove cake and refrigerate before serving.

Serve chilled.

Entire cake is 46 carbs. 8 servings – 4.5 carbs/serving.


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Flan Recipe

Ingredients:
3 egg yolks
2 eggs
1-1/2 cups heavy cream
1 cup water
8 packets Stevia
1 teaspoon almond extract
Cooking spray
2 tablespoons chopped almonds

Instructions:

Heat the oven to 350. Pour boiling water into a roasting tray a bit less then half full.

Mix the egg yolks, eggs, cream, water, stevia, and almond extract in a blender until very smooth. Pour into a 1 quart shallow baking dish.

Place the baking dish into the roasting tray and bake 30-35 minutes until a knife inserted in center comes out clean.

Spray a piece of plastic wrap with cooking spray and place over flan.

Refrigerate for 3 hours and garnish with chopped almonds.


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