Diabetes Support

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Category: Vegetables (Page 18 of 39)

Hot Crab Dip Recipe

Ingredients:
8 oz cream cheese
1 pack crab meat
1 teaspoon cream
2 teaspoon onions chopped
1/2 teaspoon horseradish
1/4 teaspoon salt
Pepper

Instructions:

Mix all of the ingredients (not in a blender or food processor).

Put in a baking dish and top with either sliced almonds or paprika.

Bake in a 375 F oven for 15 minutes.

Serve while still warm with celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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Crab Meat Salad Recipe

Ingredients:
1 lb crab meat, fresh or canned
4 hard cooked eggs
1/2 cup almonds
2 cup heavy cream
1 cup mayonnaise
1 Green pepper
Dash salt
Dash paprika
Lettuce

Instructions:

Pick over the crab meat and discard membranes. Chop egg whites.

Blanch the almonds and cut into thin, lengthwise strips. Mix these ingredients.

Whip the cream very stiff, fold into the mayonnaise, add salt and paprika. Add to crab mixture.

Serve on crisp lettuce; garnish with strips of green pepper or pimiento and top with diced egg yolk.


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Cajun Style Crabby Mushrooms Recipe

Ingredients:
12 large stuffing mushrooms
1 tablespoon butter or oil
1/4 cup onions, chopped
1/4 cup green pepper, chopped
1 can crab meat (6 1/2 oz.)
1/2 cup parmesan cheese, freshly grated
1 tablespoon hot pepper flakes
1 tablespoon sweet basil
1/2 tablespoon black pepper
1 tablespoon garlic powder

Instructions:

Preheat oven to 350 degrees.

Wash and remove stems from mushrooms. Chop stems finely and set aside.

Heat butter in a medium-sized skillet. Add mushroom stems, onions and green peppers. Cook until tender. Remove from heat.

Add crab meat. Stuff mushroom caps with this mixture and place on ungreased baking dish.

Combine cheese, pepper flakes, basil, pepper and garlic powder in a small bowl. Sprinkle over mushrooms. Bake for 20 mins or until thoroughly cooked.

Yield: 12 mushrooms.


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Flounder in Lemon-Dill Sauce Recipe

Ingredients:
3 tablespoons butter
1 tablespoon dill, fresh, chopped
3/4 teaspoon dill weed
1 tablespoon lemon juice
1/4 teaspoon salt
1 green onion, med, thin sliced
1 lb flounder fillets
Lemon slices for garnish

Instructions:

In 10-inch skillet over medium-low heat, heat first 5 ingredients, stirring occasionally, until butter is melted and hot.

If flounder fillets are large, cut into serving-sized pieces. Add flounder to butter mixture in skillet; cover and cook 5-8 minutes, until flounder flakes easily when tested with a fork, basting flounder occasionally with butter mixture in skillet.

Arrange flounder with its sauce in warm deep platter. Garnish with lemon slices.


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Lemon and Herb Crusted Swordfish Recipe

Ingredients:
2 Teaspoons chopped lemon zest
2 Teaspoons chopped fresh dill
2 Teaspoons chopped fresh parsley
2 Teaspoons chopped fresh chervil
1 Teaspoon cracked black pepper
2 Teaspoons Dijon mustard
Salt and pepper
2 Each 6 ounce swordfish steaks
1 tablespoon vegetable oil
2 cups cleaned arugula leaves
2 tablespoons olive oil

Instructions:

Rinse and pat dry the swordfish steaks.

In a bowl combine the lemon zest, herbs and pepper. Season the fish with salt and pepper. Lightly brush with mustard on one side. Press coated side into the herb mixture.

In a no stick skillet heat the vegetable oil. Place fish, coated side down into the skillet and cook for 4 minutes, until the crust turns golden. Carefully turn over and cook for 3 more minutes.

While fish is cooking,in a bowl toss the arugula with 1 teaspoon olive oil, season with salt and pepper,to taste. Divide greens between 2 plates. Top with the swordfish onto the arugula, drizzle with remaining olive oil.


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Lemon-Pepper Tuna Recipe

Ingredients:
4 tuna steaks — 3/4 inch thick
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 Tablespoon oil
1/2 cup chicken broth
1 Tablespoon lemon juice
1 Tablespoon country-style Dijon mustard
1 Tablespoon finely chopped fresh chives

Instructions:

Sprinkle both sides of tuna with salt and pepper.

Heat oil in nonstick skillet over medium-high heat. Add tuna; cook until browned on both sides and just slightly pink in center, about 8 minutes. Transfer tuna to platter.

To same skillet, add chicken broth and lemon juice. Heat to boiling. Remove from heat. Swirl in mustard and chives. Spoon sauce over tuna. Serve immediately.


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Lemon Shrimp Casserole Recipe

Ingredients:
1 1/2 lb Shrimp; cooked
1 cup Sharp cheese; grated
1 can Mushroom soup (low carb)
1/2 cup Green pepper; chopped
1/2 cup Green onion; chopped
1/2 cup Celery; chopped
1/2 cup Butter
Lemons

Instructions:

Mix first 3 ingredients together.

Saute pepper, onion and celery in butter. Add to shrimp mixture.

Put in flat casserole and completely cover top with sliced lemons. Bake at 375~F, covered, for about 20 minutes.

Serves 6.


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Lime Shrimp Recipe

Ingredients:
3 tablespoons Lime juice
1 Green onion – chopped
2 tablespoons Cilantro – chopped
1 teaspoon Jalapeno chili – minced
1 teaspoon Olive oil
1/2 teaspoon Garlic – minced
1/8 teaspoon Salt
20 Large shrimp – peeled and de-veined.
1 tablespoon Red pepper – minced
Cucumber slices

Instructions:

Whisk together all ingredients except shrimp.

Toss 2 tablespoons dressing with shrimp. Chill 30 minutes.

Preheat broiler. Broil shrimp 1 1/2 minute per side, until opaque. Toss with remaining dressing and 1 Tablespoon minced red pepper. Cool. Serve with cucumber slices.


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Lobster Parisienne Recipe

Ingredients:
6 Lobster tails, cooked/chilled
6 tablespoon Mayonnaise
1 teaspoon Mustard, prepared
1 teaspoon Lemon juice
1 teaspoon Tarragon wine vinegar
1 tablespoon Chives, finely minced
1 tablespoon Parsley, finely minced
Salt to taste
Pepper to taste

Instructions:

Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces.

Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.

To serve, stuff lobster tails with chilled lobster mixture. Serve as first course on lettuce-lined small plates.


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Deluxe Salmon Spread Recipe

Ingredients:
1 lb Cooked canned salmon
1 cup Mayonnaise
2 Tablespoons Green pepper (diced)
2 Tablespoon Pimento diced
2 teaspoon Lemon juice
1 teaspoon Tarragon vinegar
1 teaspoon Horseradish
1 teaspoon Chopped dried dill

Instructions:

Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill.


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Page 18 of 39

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