Diabetes Support

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Category: Sauces and Dips (Page 4 of 8)

Green Peppercorn Sauce Recipe

Ingredients:
1 cup beef or chicken stock
1 cup cream
2-3 teaspoon canned green peppercorns, rinsed and drained
1 tablespoon. brandy

Instructions:

Heat stock over low heat until boiling. Add in cream and peppercorns. Boil for 8-10 minutes, stirring constantly until slightly thickened. Add the brandy and boil for 1 minute.

Good with steaks or chicken breasts fillets


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Louisiana Hot Sauce Recipe

Ingredients:
3 cups distilled white vinegar
2 teaspoons salt
2 pounds cayenne or jalapeno peppers, seeded and chopped.

Instructions:

Simmer the vinegar, salt and peppers for five to 10 minutes. Puree in a food processor or blender. Then place in small, sterilized canning jars and let age in a cool, dark place for about three months. Strain and serve.


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Hollandaise Sauce Recipe

Ingredients:
6 oz. of butter
4 egg yolks
1 tablespoon lemon juice or white wine vinegar

Instructions:

Melt the butter in a small pan. Skim any froth from the surface and discard. Leave the butter to cool

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. Stir in the lemon juice or vinegar, season to taste and serve immediately.

Good on asparagus, poached salmon, chicken, egg dishes and vegetables.

 


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Mint Sauce Recipe

Ingredients:
1 bunch mint
2 tablespoons stevia
1/4 cup boiling water
1/4 teaspoon salt
1/4 cup vinegar
Few grains cayenne

Instructions:

Wash and dry mint, chop leaves very fine. Add other ingredients, put on back of stove and keep warm for half hour.


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Roasted Red Capsicum Sauce Recipe

Ingredients:
2 red capsicums
2 tablespoons olive oil
1 red onion, roughly chopped
1-2 cloves garlic, crushed
14 oz. can chopped tomatoes
1/2 cup chopped parsley
1/2 cup chopped basil leaves
1 tablespoon tomato paste

Instructions:

Cut the capsicums into quarters, remove the membrane and seeds and grill, skin-side-up, until blackened. Cool in a plastic bag for 10 minutes, peel away the skin and chop roughly.

Heat the oil in a pan and cook the onion and garlic for 2 minutes, or until soft but not brown. Add the tomatoes, parsley, basil, tomato paste, sugar and 1 1/2 c. water.

Add the chopped capsicum and cook, stirring often, over very low heat for 45 minutes to 1 hour, or until thick. Leave to cool slightly, then puree in batches in a food processor (blender). Season with salt and black pepper.

2 g. Carbohydrates


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Pesto Sauce Recipe

Ingredients:
1/3 c. pine nuts
8 oz. basil leaves
2 cloves garlic, crushed
1/3 c. finely grated Parmesan
1/3 c. olive oil

Instructions:

Cook the pine nuts in a dry frying pan for 2-3 minutes, or until lightly browned. Place in a food processor with the basil, garlic and Parmesan and process until finely chopped.

With the motor running, add the oil in a thin stream. Season if necessary.

0 g. Carbohydrates


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Roasted Red Pepper Dip Recipe

Ingredients:
1- 8 ounce carton sour cream
1/2 cup chopped bottled roasted red sweet peppers
2 tablespoons sliced green onion
1 tablespoon snipped fresh basil, or 1/2 teaspoon dried basil, crushed
1 clove garlic, minced
1/4 teaspoon salt
Assorted vergetable dippers

Instructions:

In a small bowl stir together sour cream, roasted red peppers, green onion, basil, garlic, and salt.

Cover and chill for at least 4 hours or up to 14 hours to allow flavors to blend.

Stir dip before serving. Serve with assorted vegetable dippers.

Servings: 10 (2 tablespoons dips and 1/4 cup vegetable dippers

Carbs per serving: 6 g


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Salsa Recipe

Ingredients:
1 small tomato, chopped
3 green onions, finely chopped
1/2 jalapeno pepper, fresh or canned (seeded and finely chopped)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Salt & Pepper

Instructions:

In a small bowl, combine tomato, green onions, jalapeno, cilantro and lime juice and mix well. Season to taste with salt and pepper.

Refrigerate overnight for maximum flavor.


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Salsa Verde Recipe

Ingredients:
2 cups tightly packed fresh cilantro leaves
1 cup fresh flat-leaf parsley
1/4 cup extra-virgin olive oil, divided
2 tablespoons white wine vinegar
1 tablespoon water

Instructions:

Place cilantro, parsley, onion, and garlic in a food processor and process until finely chopped. Add the oil, vinegar, and water; process until thick.


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Cheddar Cheese Dip Recipe

Ingredients:
2 tablespoons olive oil
1 pound sharp cheddar cheese, shredded
1 cup sour cream
1 egg
1 teaspoon dry mustard

Instructions:

Place olive oil in top of double boiler and add cheese. Place over simmering water and stir until cheese begins to melt.

Add sour cream gradually, stirring constantly until cheese is melted and mixture is smooth.

Beat the egg. Stir in the egg, mustard and paprika.

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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