Diabetes Support

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Category: Specialty (Page 14 of 24)

Ham Roll Ups Recipe

Ingredients:
8 oz sliced ham (1 package)
1 bunch green onions, whole
8 oz cream cheese, softened (1 package)

Instructions:

Spread sliced ham with cream cheese. Lay 1 onion along each slice edge and roll up. Chill until cheese is firm. Slice into 3/4-inch pieces and arrange upright on plate. Recipe can be doubled or tripled. Makes 24 appetizer servings.


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Irish Clear Lamb Stew Recipe

Ingredients:
2 1/2 lb Lamb: “neck chops”
4 each Medium-sized onions
1 each Salt and pepper
1 tablespoon lamb fat
1 tablespoon butter
2 1/2 cup stock or water
1 tablespoon chopped parsley
1 tablespoon chopped chives

Instructions:

Get lamb chops with fat still on them. Shred some of it and render it down in a heavy casserole.

Peel onions. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions. Add stock and season carefully.

Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan.

Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.


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Crusty Lamb with Garlic Recipe

Ingredients:
3 extra-large bulbs of fresh garlic (approx 6 oz.)
1/4 cup minced fresh parsley
1/4 cup oil
1 leg of lamb

Instructions:

Separate garlic into cloves and remove skins. Place garlic, parsley and oil in a blender or food processor and mix until a paste is formed. Remove excess fat from meat. Spread garlic mixture on all sides of meat. Bake uncovered in 350 degree oven for 30 minutes per pound. This garlic mixture can also be used on other cuts of meat.


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Lamb Cutlets With Mint & Mustard Recipe

Ingredients:
1 rack of lamb (6 cutlets) trimmed of all fat
1 juice of 1/2 lemon
1 salt
1 pepper
2 tablespoon moutard de meaux (coarse french mustard)
2 tablespoon finely chopped mint

Instructions:

Moutard de meaux is thick and slightly “nutty” in flavor.

Pre-heat oven to 220’C. Rub lemon juice, salt and pepper into the flesh side of the rack of lamb and spread liberally with mustard to make a thick coating. Place meat, mustard side up, on a rack in an oven dish. Bake the meat on the top shelf of the oven for 20 minutes.

Remove and cool slightly, before pressing chopped mint into the crusty surface of the meat. Cover and refrigerate overnight before cutting into individual cutlets.


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Beef Roulades German Style Recipe

Ingredients:
3 lb round steaks, 1/4 inch thick
Salt and pepper, to taste
2 teaspoon mustard, hot or mild
1 onion, chopped
6 slices bacon, halved cross wise
2 large dill pickles, cut in strips
1/4 cup vegetable oil
1 can beef broth, undiluted

Instructions:

Definition: Roulades – Rolled slices of meat or pastry which are stuffed with cheese

Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal pieces. Flatten steak to about 1/8 inch thickness.

Sprinkle lightly with salt and pepper. Spread each steak with 1/4 teaspoon mustard. Sprinkle onions on top. Place bacon and a pickle strip on narrow end of each piece. Roll up and tie.

Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15 to 20 minutes. Add broth,
bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours until tender.

Put Roulades to heated platter. Remove string.


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Thyme and Spice Rubbed Roast Beef Tenderloin Recipe

Ingredients:
1 tablespoon chopped fresh thyme, divided
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 3/4 pounds beef tenderloin, trimmed
Cooking spray
1/3 cup brandy
1/4 cup minced shallots
1 1/2 cups beef broth

Instructions:

Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl. Rub mixture evenly over all sides of beef. Wrap tightly in plastic wrap, and refrigerate 24 hours.

Preheat oven to 400°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook for 5 minutes, turning to brown on all sides.

Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan. Bake at 400° for 26 minutes or until a thermometer registers 135° or desired degree of doneness.

Remove from oven, and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.

Heat skillet over medium heat. Coat skillet with cooking spray. Add shallots to skillet; cook 4 minutes or until tender, stirring occasionally. Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits; simmer until reduced to 1 cup (about 4 minutes). Serve with beef.

Serves 7 (3-oz servings)


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Bavarian Liverwurst Dip Recipe

Ingredients:
1 cup liverwurst
1/2 cup sour cream
1/4 cup white onion, minced
1 tablespoon dill pickle relish
1 tablespoon dijon mustard
1/2 teaspoon white pepper

Instructions:

Blend the liverwurst and sour cream until smooth and creamy.

Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip.

SUGGESTED DIPPERS: Cucumbers, Radishes, Asparagus


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Marinated Rabbit Recipe

Ingredients:
Rabbit: 1 3 lb rabbit, fresh or frozen
1 teaspoon Salt
1/4 teaspoon Pepper
3 tablespoon olive oil

Marinade: 2 cups Red wine
2 cups Chicken broth
1 teaspoon Allspice
2 Bay leaves
1 teaspoon Thyme

Sauce: 12 Pickled cocktail onions (white onions, unsliced)
12 Stuffed olives, sliced
1/2 lb Fresh mushrooms, sliced
2 tablespoon Butter

Instructions:
Rabbit: Cut rabbit into serving pieces and rub with salt and pepper.

Put into a large bowl; add marinade. Refrigerate overnight.

Drain rabbit; DO NOT PAT DRY. Strain reserve marinade.

In a large cast iron fry pan over high heat quickly brown all sides of rabbit pieces in olive oil. When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender.

Just before the rabbit is done, saute the onions, olives, and mushrooms in butter. Add to rabbit mixture.


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Spanish Style Marinated Ham Recipe

Ingredients:
15 lb fresh, uncured ham
Salt
4 cloves garlic; 3 cut in slivers, 1 minced
1 cup fresh lemon juice
1 cup fresh lime juice

Instructions:

Prepare ham the night before by trimming away some of the excess fat, but leave as much skin as possible. Salt the meat to taste; cut small slashes into the ham and wedge in the slivers of garlic. Mix a marinade of minced garlic, lemon and lime juice. Pour over meat, cover tightly with foil, and refrigerate overnight.

When ready to cook, heat the oven to 300F. Roast the meat about three hours, basting every half hour. Bring the center of the ham to 165F degrees (use a meat thermometer to check temperature).

Just before removing the ham from the oven, raise the heat to crisp the skin.

30 servings


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North Carolina Ribs Recipe

Ingredients:
Marinade: 1 Tablespoon salt
1 Tablespoon coarsely ground black pepper
2 teaspoons crushed red pepper flakes
6 pounds spare ribs

Sauce: 1 cup vinegar
1 stick unsalted butter
6 packets stevia
2 teaspoons crushed red pepper flakes

Instructions:

Combine the marinade ingredients and rub all over the ribs. Marinate for at least an hour.

Combine the sauce ingredients, bring to a boil, and simmer for 5 minutes. Use the sauce warm for basting the ribs and hot for a dipping sauce.

Grill the ribs, basting with the sauce. Serve heated sauce with the ribs.


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