Diabetes Support

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Category: Sauces and Dips (Page 5 of 8)

Horseradish Sauce Recipe

Ingredients:
3 Tablespoons prepared horseradish
1/4 cup sour cream
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
1 Tablespoon chopped chives or the greens of a green onion

Instructions:

Mix ingredients together. Serve as a sauce for steak, or pork.

Makes about 1/2 a cup.


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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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Low Carb Barbeque Sauce Recipe

Ingredients:
1 cup prepared yellow mustard
12 packets Stevia blend
3/4 cup cider vinegar
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon soy sauce
2 tablespoons butter

Instructions:

In a saucepan over medium heat, stir together the mustard, Stevia, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.

Stir in the soy sauce & butter; simmer for 10 more minutes.

Cool completely, and refrigerate overnight to blend flavors before using.

Makes about 2 1/2 cups of sauce


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Sweet Barbeque Sauce Recipe

Ingredients:
1 cup tomato sauce
3 tablespoons Worcestershire sauce
1 tablespoon vinegar
1 teaspoon liquid smoke (gives barbeque flavor = 0 carbs)
1 packet Stevia

Instructions:

Combine all ingredients and cook over low heat for 10 minutes.

23 carbs, per serving = 1.15 grams per tablespoon


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Chicken Parmesan Recipe

Ingredients:
6 boneless skinless chicken breasts
1/3-1/2 cup crushed pork rinds
1/4 tsp Italian Seasoning
1/2 tsp garlic powder
3/4 cup Parmesan cheese
1 egg
1 can of spaghetti sauce (low carb)

Instructions:

Pour sauce in bottom of casserole dish.

Beat egg with fork. Mix crushed pork rinds and seasonings (adjust to your taste).

Dip chicken in egg then press into crumb mixture. Lay pieces on top of spaghetti sauce.

Bake in oven at 350°F for about 40 minutes or until chicken is done.


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