by Diabetes Support | Mar 13, 2014 | Diabetic Recipes, Quick and Easy, Sauces and Dips, Snacks
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. STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL...
by Diabetes Support | Mar 13, 2014 | Diabetic Recipes, Sauces and Dips, Snacks
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...
by Diabetes Support | Mar 13, 2014 | Diabetic Recipes, Sauces and Dips
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...
by Diabetes Support | Mar 13, 2014 | Diabetic Recipes, Dinner, Sauces and Dips, Seafood, Vegetables
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...
by Diabetes Support | Mar 13, 2014 | Diabetic Recipes, Sauces and Dips, Snacks
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...
by Diabetes Support | Mar 13, 2014 | Diabetic Recipes, Sauces and Dips
Ingredients: 6 cups chicken stock 2 Tbsp clarified butter 2 Tbsp thickener (see Low Carb Thickeners) Instructions: Prep Time: 5 minutes Cook Time: 30 minutes Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot....
