Diabetes Support

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Category: Specialty (Page 17 of 24)

Bacon Cheeseburger Recipe

Ingredients:
1 pound ground beef
1 egg
4 ounces shredded cheddar cheese
4 ounces shredded mozzarella cheese
3 to 5 slices of bacon (cooked and crumbled)
Garlic powder to taste
Black pepper to taste
Chili powder to taste

Instructions:

Preheat oven to 350 degrees.

Lightly brown beef and drain well.

Mix all ingredients together except Mozzarella. Press mixture into small casserole dish and top with Mozzarella.

Bake in the oven for 25 to 30 minutes. Cheese should be melted and lightly browned.


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Beef Steak a la Henriette Recipe

Ingredients:
1/2 cup butter
1/4 teaspoon salt
Yolks 3 eggs
1 tablespoon cold water
1 tablespoon Worcestershire Sauce
1/2 tablespoon lemon juice
1/2 tablespoon finely chopped parsley
Few grains cayenne
Broiled Porterhouse steak

Instructions:

Divide butter in three pieces. Put one piece in saucepan with yolks of eggs slightly beaten and mixed with water and lemon juice. 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.

Add parsley, and seasonings. Pour one-half sauce on a serving dish, lay a broiled porterhouse steak on sauce, and cover steak with remaining sauce. Garnish with parsley.


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Sour Cream Souffle Recipe

Ingredients:
6 large egg yolks
1/2 cup sour cream
1/4 cup grated Parmesan cheese, mix with cream
1/4 teaspoon salt
6 egg whites, stiff-beaten
3 tablespoon butter
1/2 cup sour cream
Sweetened with 1 packet Stevia or to taste

Instructions:

Beat egg yolks till thick and lemon-colored, about 5 minutes

Beat in 1/2 cup of sour cream/parmesan cheese mixture and salt. Fold in egg whites.

Melt butter in a 10″ heavy, oven-going skillet. Pour in egg mixture, leveling gently. Cook over very low heat 10 minutes.

Carefully move to 325°F-160°C oven and bake for 15 minutes until golden and puffed.

Cut into 4 wedges and serve with the sweetened sour cream.

Carb Count: 4 grams per serving. Serves four.


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Turkey Salad Stuffed Eggs Recipe

Ingredients:
8 eggs
2 celery stalks
2 green onions
1/2 sweet red pepper
3/4 lb leftover cooked turkey
3 tablespoons mayonnaise
2 tablespoons dijon mustard
1 tablespoon cider vinegar
1 packet stevia
1/4 teaspoon salt

Instructions:

Place eggs with enough water to cover in medium-sized saucepan. Bring to a boil; reduce heat to simmer for 10 minutes.

Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use.

Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not over process. Scrape into medium-size bowl. Stir in mayonnaise, mustard, vinegar, stevia and salt.

Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.


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Russian Omelet Recipe

Ingredients:
2 shallots
4 eggs
2 tablespoons caviar
Parsley
Teaspoon lemon-juice
Tablespoon of cream
Salt & pepper
Butter

Instructions:

Chop shallots with a little parsley and cook in hot water.

Add 2 tablespoonfuls of caviar and a teaspoonful of lemon-juice; season to taste.

Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done.

Place on a plate, turn in the ends and serve at once.


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Scottish Omelet Recipe

Ingredients:
6 eggs
Leeks
Butter
Salt
Pepper

Instructions:

Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter.

Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish.


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Hindu Eggs Recipe

Ingredients;
Hard boiled eggs
Butter
Raw eggs
Salt
Pepper
Cayenne
Curry powder
Grated cheese

Instructions:

Slice some hard-boiled eggs and place in a well-buttered baking-dish. Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne and curry-powder, a few bits of butter and some grated cheese. Let bake in a moderate oven until done.


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Egg Florentine Recipe

Ingredients:
1 batch creamed spinach (see below)
4 eggs

Creamed Spinach: 10 oz. frozen, chopped spinach, thawed
1/4 cup heavy cream
1/4 cup grated parmesan cheese
1 clove garlic, crushed

Instructions:

Make creamed spinach according to directions (below) . After you’ve stirred in the cream, spread the spinach on the bottom of your skillet in an even layer.

Using the back of a spoon, make four evenly spaced hollows in the spinach, and break an egg into each one. Turn the burner to low, and cover the skillet.

Cook until the eggs are done (about 5 minutes). Divide into four sections with a spatula to make serving easier.

Makes 2 generous servings.

Creamed Spinach: Put all the ingredients in a heavy-bottomed saucepan over medium-low-heat, and simmer for 7 to 8 minutes.

Makes 3 servings, for use with Eggs Florentine.


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French Toast Recipe

Ingredients:
1 egg
4 oz cream cheese (very soft)
2 packets Stevia
1 teaspoon vanilla
1 teaspoon cinnamon

Instructions:

Mix everything together and fry in butter like little dollar-sized pancakes. Top with butter and stevia.


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Irish Ham Omelet Recipe

Ingredients:
6 eggs
Salt
Tablespoon cream
2 ounces butter
Finely minced ham

Instructions:

Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff and mix with a tablespoonful of cream.

Beat 2 ounces of butter in an omelet pan; add the beaten eggs and shake the pan to spread evenly. Have ready some finely minced ham. Spread on half of the omelet, fold and serve at once on a hot dish.


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