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Category: Specialty (Page 4 of 24)

Cheese Log Recipe

Ingredients:
1/2 lb New York Sharp Cheese
1/2 lb Pimento cheese
1/2 lb Cream cheese
2 Garlic cloves
2 teaspoons Worcestershire sauce
1/4 teaspoon Red pepper
2 tablespoons Mayonnaise
1/4 teaspoons Salt

Instructions:

Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen.


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Chicken Quesadilla Recipe

Ingredients:
Chicken (cooked yourself or canned)
Cilantro
Diced Onions
Favorite shredded cheese
Mexican Spices

Instructions:

Cut chicken into any size you prefer. Mix the chicken with cilantro, diced onions, spices and a good amount of your favorite shredded cheese.

Spread out in a pan to bake in the oven for about 20 minutes at 375.

Serve and eat with sour cream or guacamole.

Leave in or take out what you like or don’t like but it’s really good.


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Garlic Mashed “Potatoes”

Ingredients:
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter

Instructions:

Boil water over high heat.

Cut cauliflower into small pieces. Cook in the boiling water for about 6 minutes, or until well done.

Drain well; do not let the cauliflower cool but pat it very dry between several layers of paper towels.

Use a food processor on pulse and add the hot cauliflower, cream cheese, parmesan, garlic, chicken base, and pepper until almost smooth.

Serve hot with pats of butter.


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Giblet Gravy Recipe

Ingredients:
Giblets and turkey neck
1 stalk celery with leaves, chopped
2 bay leaves
1/2 small onion, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper

Instructions:

Separate liver from giblets and refrigerate in Ziploc bag. Put remaining giblets and turkey neck in large saucepan and cover with 6 cups water. Add veggies and spices.

Bring to a boil then reduce heat and simmer covered for 2 1/2 hours.

Add liver and cook 15 minutes more.

Remove giblets from liquid. Remove bay leaves, then liquefy in blender with veggies.

Chop giblets and add to liquid. Heat and add additional

Salt and pepper to taste.

Serve as a thin “au jus” over turkey and dressing, or continue to cook uncovered to reduce the volume down further.

About 10 carbs in the entire recipe.


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Mashed “Potato” Recipe

Ingredients:
8 Cups cauliflower florets or a small head of cauliflower
1/4 cup ranch dressing
1 green onion thinly sliced

Instructions:

Bring water to boil in large sauce pan.

Add Cauliflower, cook 15 minutes or until cauliflower is very tender.

Drain cauliflower, add dressing and mash until cauliflower is light and fluffy. Sprinkle with onions. Serve.

Makes 8 1/2 cups servings has 50 calories per serving and 6g of Carbohydrates


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Pork Rind Nachos Recipe

Ingredients:
Pork Rinds
Cheese

Instructions:

Place pork rinds on a plate, add favorite cheese on top, bake until cheese melts, garnish with other low carb toppings like cooked ground beef, green onion, sliced olives.


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Low Carb Pancakes Recipe

Ingredients:
2 eggs
1/4 cup heavy cream
1/2 of a 3-oz bag of unflavored pork rinds
3 packets of Stevia
1/2 teaspoon cinnamon
1 dash nutmeg
Crumble pork rinds until they resemble bread crumbs.

Instructions:

In a separate bowl, beat eggs until frothy then add remaining ingredients and continue to beat until well mixed. Add pork rinds to the egg/cream mixture and set aside for 5 minutes to allow batter to thicken.

Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfulls. Cook until each side is lightly browned.

Serve with butter.


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Satay-Satay Hurricane Soup Recipe

Ingredients:
1 clove garlic
1 shallot
1 med red onion, peeled
1 teaspoon dried red chili pepper
1 teaspoon sweet paprika
1/2 cup vegetable oil
2 slices fresh galanga (ginger family)*
1 stalk lemon grass
4 fresh lime leaves
6 cups chicken stock
6 tablespoons Thai fish sauce (nam pia)*
6 packets Stevia
12 medium shrimp
8 pieces of crab claw
8 mussels
8 thin slices whitefish or Salmon
4 tablespoons fresh lime juice
Chopped green onion and coriander root, for garnish

(*used in Thai cooking)

Instructions:

In a blender or food processor, combine garlic, shallot, onion, chili, paprika and oil. Process until smoothly combined and pureed.

Place in a small saucepan over low heat and cook for 15 to 20 minutes to release the flavors, stirring occasionally so it does not burn. Set the mixture aside and let it cool to room temperature.

In a large saucepan, combine 4 tablespoons of the garlic-onion mixture with galanga, lemon grass, lime leaves, chicken stock, fish sauce and sugar. Bring to a boil over medium heat.

Add the shrimp, crab claw, mussels and fish to the stock. Let the soup return to a boil again and simmer for a minute or two. Add lime juice, and garnish with chopped green onion and coriander root.


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Liver Soup Recipe

Ingredients:
1/2 lb liver, chopped
2 tablespoons butter
1/2 cup celery, diced
1 large onion, thinly sliced
2 cup hot water
1 packet Stevia
1 cup Fresh or frozen spinach
Salt and Pepper to taste

Instructions:

Stir cook the liver in butter. Add remaining ingredients. Stir well.

Cook covered.

This soup freezes and reheats very well.

Serves 4.


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Stuffed Cucumber Soup Recipe

Ingredients:
1/2 lb ground pork (or veal)
2 cloves garlic, finely minced
1/2 teaspoon freshly grated ginger root
1 tablespoon Thai Fish Sauce* (Nam Pla)
1/2 teaspoon dried cilantro or 1 teaspoon fresh cilantro (also -called Chinese parsley)
8 ea green onions, white part and 2″ of green tops
1 can of boiled quail eggs*, drained and rinsed with fresh tap water
4 ea cucumbers (about 8″ long)
2 qt chicken stock

*Available in Asian markets

Instructions:

Select cucumbers which are 7 to 8 inches long, but as small around as you can get. Peel the cucumbers and then slice each across into four equal pieces. Using a small spoon scoop out the seeds being careful to leave a “bottom” in each piece.

Preparing the meat stuffing:

Combine the ground pork, garlic, ginger, cilantro, 4 of the green onions, and fish sauce. Make a small ball of the mixture and microwave for about a minute to cook thoroughly. Taste for seasoning, and correct if needed.

Using your fingers stuff the meat mixture into the cucumbers (stick a toothpick through the side of the cucumber and into the meat to hold it in place while it cooks) in the hot chicken stock.

Cook about 15 minutes and add the 4 remaining green onions cut in 2″ lengths, and the canned quail eggs.

Cook another 5 minutes and serve immediately.

Note: If you can manage to keep the soup just barely below the boil your finished soup will be very clear.


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