Diabetes Support

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Category: Quick and Easy (Page 19 of 20)

Red Devil Egg Recipe

Ingredients:
6 eggs, hard cooked
2 tablespoon mayonnaise
1 teaspoon grated onion
1 teaspoon mustard
1/2 teaspoon wrests sauce
1 1/2 oz deviled ham
Salt and pepper to taste

Instructions:

Cut hard cooked eggs in half – removing yolks to bowl ~ mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with paprika before serving.


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Baked Omelet Recipe

Ingredients:
4 large eggs
1/4 cup water
1/2 teaspoons salt
1/2 lb Swiss cheese, shredded
1/2 cup red bell pepper, diced
1/4 cup Fresh chives, minced

Instructions:

Preheat oven to 400 degrees F.

Butter a shallow 1 1/2 quart baking dish.

Whisk together the eggs, water and salt in a medium sized bowl; pour mixture into baking dish, sprinkle with the cheese, bell pepper and chives.

Bake 15 – 20 minutes or until eggs are set and cheese is melted.

Serve immediately.


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Chinese Egg Recipe

Ingredients:
6 hard-boiled eggs, shelled
2 tablespoon butter
3 tablespoon soy sauce
2 teaspoon green onions, chopped
1 teaspoon sesame oil

Instructions:

Melt butter with soy sauce in a skillet. Add eggs and cook gently for 5 minutes, basting and turning all the time until the eggs become dark brown.

Slice eggs on serving plate. Drizzle with sesame oil and sprinkle with chopped green onion.


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Chunky Egg Salad Recipe

Ingredients:
1/4 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon salt
1/4 cup minced onion
1/2 teaspoon worcestershire sauce
1/4 tsp ground white pepper
6 hard-cooked eggs
1 cup thin sliced celery
2 tablespoons minced green pepper
Parsley for garnish

Instructions:

In medium bowl, stir mayonnaise, cider vinegar, salt, onion and Worcestershire sauce until well mixed.

Cut or dice eggs into chunks. Add eggs, celery, green pepper to mayonnaise mixture. Mix well. Cover and refrigerate till well chilled.

Set on shredded lettuce and loosely fill with egg salad

Serves 4


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Cottage Egg Recipe

Ingredients:
4 large eggs
1 1/2 tablespoons butter
1/2 cup small curd style cottage cheese
2 tablespoon finely diced cheddar cheese
Salt and Pepper (to taste)

Instructions:

Beat eggs with salt and pepper just enough to blend yolks and whites.

In an 8″ skillet, melt the butter and coat the bottom of skillet.

Add eggs to hot butter and cook over moderately low heat, lifting eggs from bottom as they set. When almost set, shut off heat, fold in cottage and cheddar cheese. Serve at once.

Makes 2 servings.


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Country Fresh Baked Eggs Recipe

Ingredients:
8 eggs
1/4 cup heavy cream
3 tablespoon grated parmesan cheese
1 small onion, finely chopped
1/2 teaspoon dried parsley
Pepper to taste
Paprika

Instructions:

Put cream in large shallow baking dish. Break eggs into cream, taking care not to break yolks. Sprinkle with cheese, parsley, pepper, onion and paprika.

Bake 350 degrees for 10 minutes or until whites are cooked.


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Curried Egg Recipe

Ingredients:
12 eggs, hard boiled
Lettuce leaves, for lining the platter
2 tablespoon curry powder
3/4 cup mayonnaise
2 tablespoon parsley, minced
2 tablespoon spinach, minced
1 tablespoon dijon mustard
1 dill sprigs or chives, for garnish
1 paprika, for garnish

Instructions:

Halve the eggs lengthwise, remove yolks from whites, and place halved egg whites on bed of lettuce arranged on a platter.

In a mixing bowl mash egg yolks with curry powder, mayonnaise, parsley, spinach, and mustard until smooth.

Spoon or pipe this filling into egg-white halves.

Garnish with dill sprigs and paprika. Cover carefully with plastic wrap and chill for 15 minutes before serving.


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Scrambled Eggs with Basil and Walnuts Recipe

Ingredients:
3 eggs
1/2 cup freshly chopped basil
1/3 cup chopped walnuts
Salt and pepper

Instructions:

Mix eggs in a bowl then put into frying pan on medium heat, stirring continuously.

When eggs have almost cooked through, add the basil and continue cooking for a further 1 minute, or until eggs are cooked through. Add salt and paper to taste.

Remove from heat and stir in walnuts before serving.


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Foamy Omelete Recipe

Ingredients:
4 eggs
1/2 teaspoon salt
4 tablespoon cream
1 tablespoon butter
Pinch of pepper

Instructions:

Beat yolks of eggs, add seasonings and milk. Beat whites until stiff, but not dry.

Place skillet on large burner, add butter, set to medium high heat. Just as soon as butter is melted, lower to low heat. Have bottom and sides of skillet well greased.

Fold the stiffly beaten egg whites into yolk mixture. By this time, the pan should be very hot. Pour in omelet, spread evenly, and cook slowly until omelet is set.

Place omelet in oven,which has been preheated to 375 degrees to dry slightly on top. Turn out and serve at once.

Finely minced ham, grated cheese or finely chopped parsley may be folded into mixture if desired.

Serves 4.


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Almond Deviled Eggs Recipe

Ingredients:
6 hard-boiled egg
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon garlic salt
3 teaspoon roasted almonds, finely chop
12 roasted almonds
Fresh parsley

Instructions:

Slice eggs in half lengthwise; remove yolks and set whites aside.

In a small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped almonds.

Evenly fill the egg whites, Garnish with whole almonds and parsley.

Chill until read to serve.

12 servings


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Page 19 of 20

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