Diabetes Support

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Category: Sauces and Dips (Page 2 of 8)

Lobster Fondue Dip Recipe

Ingredients:
2 tablespoons butter
2 cup shredded sharp cheddar cheese
1/4 teaspoon red pepper sauce
1/3 cup dry white wine
5 oz Lobster cut into small pieces

Instructions:

Melt butter in pan over low heat. Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.)

Add red pepper sauce; slowly add wine, stirring until mixture is smooth. Add lobster; stir until heated. Makes about 1 1/2 cups.

Serve this hot cheese dip with veggie dippers, or pork rind dippers.


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Bass with Dijon and Peppercorn Sauce Recipe

Ingredients:
1 pound of fresh bass
salt and pepper, to taste
4 ounces of butter
2 ounces of white wine
1/2 ounce of peppercorns
2 cups of heavy whipping cream
2 ounces of dijon mustard

Instructions:

Clean, skin, and debone the bass.

Place the bass in a baking pan in 4-ounce portions. Season with salt and pepper. Add 4 oz. melted butter, and 1 oz. white wine. Cover with aluminum foil and bake at 350 degrees F until consistently cooked, about 15-20 minutes.

Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over the bass and serve.


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Anchovy Dip for Vegetables Recipe

Ingredients:
8 ounces cream cheese
1/3 tube anchovy paste
1/8 to 1/4 teaspoon tarragon vinegar
3/4 teaspoon minced fresh onion
Dash of Tabasco

Instructions:

Mix together and chill. Top with chopped parsley or paprika.


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Anchovy Paste Recipe

Ingredients:
18 fresh anchovy fillets
4 Tablespoons olive oil
1 Tablespoons wine vinegar
1 clove garlic
Pepper

Instructions:

First, blend the anchovies in a food processor or blender.

Peel and crush the garlic, then mix with the vinegar and pepper. Next, stir in the oil little by little while whisking the mixture, just like you were making mayonnaise.

When the mixture is blended, add the anchovy.


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Hot Crab Dip Recipe

Ingredients:
8 oz cream cheese
1 pack crab meat
1 teaspoon cream
2 teaspoon onions chopped
1/2 teaspoon horseradish
1/4 teaspoon salt
Pepper

Instructions:

Mix all of the ingredients (not in a blender or food processor).

Put in a baking dish and top with either sliced almonds or paprika.

Bake in a 375 F oven for 15 minutes.

Serve while still warm with celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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Lobster Parisienne Recipe

Ingredients:
6 Lobster tails, cooked/chilled
6 tablespoon Mayonnaise
1 teaspoon Mustard, prepared
1 teaspoon Lemon juice
1 teaspoon Tarragon wine vinegar
1 tablespoon Chives, finely minced
1 tablespoon Parsley, finely minced
Salt to taste
Pepper to taste

Instructions:

Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces.

Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.

To serve, stuff lobster tails with chilled lobster mixture. Serve as first course on lettuce-lined small plates.


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Deluxe Salmon Spread Recipe

Ingredients:
1 lb Cooked canned salmon
1 cup Mayonnaise
2 Tablespoons Green pepper (diced)
2 Tablespoon Pimento diced
2 teaspoon Lemon juice
1 teaspoon Tarragon vinegar
1 teaspoon Horseradish
1 teaspoon Chopped dried dill

Instructions:

Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill.


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Caviar Dill and Purple Onion Recipe

Ingredients:
1/2 cup cream cheese, softened
3/4 cup sour cream
3 oz red or black caviar
1 teaspoon lemon juice
1 tablespoon fresh dill, chopped, OR 1 teaspoon Dried Dill, Crushed
2 teaspoons purple onion, diced
GARNISH: 1 Egg, large, Hard Boiled


Instructions:

Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip.

SUGGESTED DIPPERS: Cucumber, Turnips, Red Bell Peppers Strips.


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Smoked Trout Dip Recipe

Ingredients:
8 oz. smoked trout
1 1/2 teaspoon light olive oil
1/2 cup cream
1 tablespoon lemon juice
1 tablespoon parsley leaves
Pinch of cayenne pepper

Instructions:

Remove the skin and bone from the trout and flake the flesh. Place the flesh in a blender or food processor and add the olive oil, 2 teaspoons of the cream and the lemon juice. Blend until the mixture forms a thick paste. Add the remaining cream, a little at a time, then season with salt and the cayenne pepper. Transfer to a serving bowl.

Chop the parsley finely. Sprinkle over the top of the dip to serve.

Hint: Add the cream a little at a time and take care not to overwork in the blender or it will curdle.

(Dippers: using endives or a type of lettuce works really well, also cucumber sticks)

1 g. Carbohydrates


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Dill Fish with Lemon Sauce Recipe

Ingredients:
4 boneless white fish fillets
2 tablespoons lemon pepper
1-2 tablespoons chopped fresh dill
1/3 cup lemon juice

Lemon Sauce:
2 Tablespoons lemon juice
1/2 cup heavy cream
3 tablespoons butter
2 tablespoons chopped fresh chives

Instructions:

Rinse fish under cold water.

Sprinkle pepper all over fillets and place in a shallow non-metal dish. Combine dill and lemon juice. Pour over fish, cover and refrigerate several hours. Prepare and heat the barbeque before cooking. Just make sure it is nice and hot.

Cook the fish on a hot lightly greased barbecue griddle for 2-3 minutes each side or until the flesh flakes easily with a fork. Serve with Lemon sauce barbecued citrus slices.

To make Lemon Sauce: Simmer the lemon juice in a small pan until reduced by half. Add cream and stir until mixed through. Whisk in the butter a little at a time until it is melted, stir in the chives.


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