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Category: Specialty (Page 18 of 24)

Italian Cooked Eggs Recipe

Ingredients:
6 hard boiled eggs
12 anchovies
1/2 pint sour cream
1 tablespoon finely chopped parsley
Onion juice
Salt
White pepper
Nutmeg, grated

Instructions:

Take eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and chopped parsley. Season with salt, white pepper and a little nutmeg.

Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot.


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French Toast Recipe

Ingredients:
1/2 bag unflavored pork rinds (3-oz bag) puffy with bland taste (not crispy)
2 eggs
1/4 cup heavy cream
3 packets Stevia
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract (optional)

Instructions:

Crumble the pork rinds up until they resemble bread crumbs by using a food processor, or put them in a Ziploc bag (air removed) and roll them with a rolling pin. Set aside.

Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken, don’t rush this step.

Heat skillet or griddle with butter or oil (just enough to moisten pan bottom), and when hot, fry pancake style until golden brown on both sides.

Serve with butter.

Less then 1 carb gram per serving. 1 Serving.


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Acapulco Eggs Recipe

Ingredients:
8 large eggs
2 tablespoon butter
6 tbsp cream
3/4 tsp salt
1/4 tsp pepper
2/3 cup extra-sharp cheddar, shred
1 4 ounces can green chiles, chopped

Instructions:

Put butter in 8″ square baking pan. Set in 350 degree oven to melt.

Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set.

Sprinkle with cheese and chiles.

Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several times, for 5 more minutes or until you desire it to be done.


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Alaska Omelette Recipe

Ingredients:
4 oz. canned pink Alaska salmon drained and flaked
2 Eggs
2 tablespoon sour cream
1/2 teaspoon Freshly chopped tarragon
Salt and white pepper
1-1/2 teaspoons butter

Instructions:

Drain the can of salmon and set aside.

Beat together the eggs, cream and tarragon. Season lightly.

Melt the butter in a non-stick or omelet pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, pre-heat a moderate grill.

Arrange the canned salmon over the soft top of the omelet. Place the pan under the grill until omelet is set.

Loosen the omelet in the pan and carefully fold in half. Slide the omelet onto a serving plate garnished with salad.


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Columbus Eggs Recipe

Ingredients:
12 hard boiled eggs
Cold ham, or smoked tongue
Cream or butter
Powdered nutmeg

Instructions:

Take twelve hard-boiled eggs. Peel off the shells, and cut the eggs into equal halves; cutting off also a little piece from each of the ends to enable them to stand alone, in the form of cups.

Chop the yolks, and mix cold ham or smoked tongue, minced as finely as possible. Moisten the mixture with cream, (or a little fresh butter,) and season it with powdered nutmeg.

Fill the cups or empty whites of the eggs, (being careful not to break them;) pressing the mixture down, and smoothing it nicely. Arrange them on a dish; putting two halves close together, and standing them upright, so as to look like whole eggs.


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Bearnaise Sauce Recipe

Ingredients:
1/3 cup white wine vinegar
2 spring onions, roughly chopped
2 tsp. chopped tarragon
2 egg yolks
4 oz. of butter, cubed

Instructions:

Put the white wine vinegar, spring onion and tarragon in a small pan. Bring to a boil, then reduce the heat slightly and simmer until the mixture has reduced by a third. Allow to cool completely and then strain the vinegar into a heatproof bowl.

Add the egg yolks to the bowl, then place the bowl over a pan of barely simmering water. Whisk until the mixture is thick and pale. Add the butter, a cube at a time, whisking between each addition until the mixture is thick and smooth. Season to taste with salt and pepper and serve immediately.

Good with pan-fried steak, roast beef, lamb or poached salmon.

1 g. Carbohydrates


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Beurre Blanc Sauce Recipe

Ingredients:
1 French shallots, chopped
3 tablespoon white wine vinegar
7 oz. unsalted butter, cubed
Lemon juice

Instructions:

Put the shallots, vinegar and 3 tablespoon water in a pan and bring to the boil. Reduce the heat and simmer until reduced to 2 tablespoons. Remove from the heat, strain into a clean pan and return to low heat.

Whisk in the butter a few pieces at a time. The sauce will thicken as the butter is added until it is the same consistency as cream. Season to taste with salt, pepper and lemon juice.

Good with artichoke, seafood and other vegetable dishes.

2 g. Carbohydrates


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Cole Slaw Dressing Recipe

Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
1 to 1-1/2 tablespoons apple cider vinegar
1 to 1-1/2 tablespoons prepared mustard
1/2 to 1 teaspoon salt
1/2 to 1 packet Stevia

Instructions:

Combine all the ingredients well with coleslaw

You may vary these proportions according to taste. Can also include teaspoon of celery seed.

Makes 12 servings


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Vanilla Chiffon Dessert Recipe

Ingredients:
1 envelope gelatin
2 1/2 tablespoons stevia
2 eggs — separated
1 1/4 cups heavy cream
1/2 cup water
1 tsp vanilla extract

Instructions:

In medium saucepan, mix gelatin with 1 1/2 tablespoon sweetener. Blend in egg yolks beaten with cream. Let stand one minute.

Stir over low heat until gelatin is completely dissolved, about 5 minutes Add vanilla.

Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

In medium bowl, beat egg whites until soft peaks form; gradually add remaining sweetener and beat until stiff. Fold into gelatin mixture.

Place into 4-cup bowl or dessert dishes and chill until set.

Variations:

Lemon chiffon: Omit vanilla. After gelatin is dissolved, cool mixture completely. Add 2 tablespoons lemon juice and 2 teaspoons grated lemon peel.

Peppermint chiffon: Substitute 1/4 tsp peppermint extract for vanilla.

4-5 Servings – 5 carbs each.


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New York Cheese Cake Recipe

Ingredients:
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (refine – put in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (See: Stevia Exchange Amounts)
1/3 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks

Instructions:

Preheat oven to 400 degrees F.

You need to put a cake pan into 1″ of water to make this type of cake. It needs to sit in the middle of the oven. You thus need a cake pan and another pan (roasting pan, etc) where you can put 1″ of water in it and its big enough to hold the cake pan.

In the bowl, use a mixer to beat softened cream cheese, ricotta, sour cream and “sugar substitute” on low speed for about 1 minute until well blended.

Using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended. Do not over-whip.

Pour batter into the cake pan. Place pan into the heated “water bath”. Bake for 15 minutes.

Lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours. It will be done with the top is light golden brown and cake is pulling away from the sides of the pan.

Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will allow cake to keep its height)

Then remove cake and refrigerate before serving.

Serve chilled.

Entire cake is 46 carbs. 8 servings – 4.5 carbs/serving.


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