Diabetes Support

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Category: Vegetables (Page 36 of 39)

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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Eggs with Spinach a la Martin Recipe

Ingredients:
Chopped & seasoned spinach
3 eggs
1/3 teaspoon salt
1 tablespoon red pepper
1 tablespoon green pepper
1 tablespoon cooked ham

Instructions:

Cover the center of a platter with finely chopped and seasoned cooked spinach.

Beat three eggs slightly, add three tablespoons hot water, one-third teaspoon salt, one tablespoon, each, red and green pepper cut in strips, and one tablespoon cooked ham cut in very small pieces.

Heat Omelet pan, put in one and one-half tablespoons olive oil, and as soon as heated pour in mixture. Cook same as French Omelet and turn on to spinach. Garnish with parsley.


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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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No Crust Artichoke Quiche Recipe

Ingredients:
2 Jars marinated artichoke hearts — (6 oz.)
1/4 pound mushrooms — sliced
1/2 pound Muenster cheese — shredded (2 cups)
1 cup cream
1/2 Teaspoon salt
1/8 Teaspoon pepper
6 eggs

Instructions:

Preheat oven to 350 degrees.

Drain artichokes, reserving marinade. Dice artichokes; set aside.

In skillet on medium heat, heat 2 tablespoons reserved marinade. Add mushrooms and cook until tender, about 5 minutes, stirring occasionally.

Into bottom of quiche dish, evenly distribute artichoke hearts, mushrooms and cheese, then set aside.

In large bowl with wire whisk, beat milk, salt, pepper, eggs and 2 tablespoons reserved marinade. Pour egg mixture over ingredients in dish.

Bake 30 minutes or until knife comes out clean.

Makes 6 servings.


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Corned Beef Omelette Recipe

Ingredients:
8 large eggs
1 cup heavy cream
1/2 teaspoon Lawry’s Seasoned salt
1 3-ounce package thinly sliced corned beef
1 cup grated mozzarella cheese
1 tablespoon green onion – chopped

Instructions:

Preheat oven to 325 degrees.

Beat eggs, cream and seasoned salt together. Tear corned beef into small pieces and add to egg mixture. Stir in cheese and onion.

Pour into greased baking dish (8x8x2 inches works great). Bake uncovered 45 minutes or until omelet is set and top is golden brown.

4 servings.


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Eggs Benedict Recipe

Ingredients:
Sauce: 3 tablespoons cream cheese
1/2 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1 teaspoon flax oil
1 teaspoon avocado oil
Salt to taste

Pinch of cayenne
2 eggs
1 ripe avocado

Instructions:

Mix the sauce ingredients in a small bowl with a folk

In a deep skillet, add 2 inches of water, bring to a boil, then turn down to simmer.

Crack each egg one at a time into a shallow cup, then slip each egg into water, getting very close to the surface. Simmer the eggs for 5 minutes, then remove them with a slotted spoon and drain off excess water.

Slice the avocado in half first, then remove the pit by gently squeezing the avocado.

Slice the avocado while in its skin. Remove the avocado meet with your thumbs and place on plate.

Mix the ingredients for the sauce together.

Top the avocado with poached eggs and top with sauce.


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Egg Salad Recipe

Ingredients:
4 hard boiled eggs, chopped
1 rib celery, diced
5 or 6 scallions, sliced
1/2 green pepper, diced
1/3 cup mayonnaise
1/2 teaspoon prepared mustard

Instructions:

Combine all ingredients, and serve on lettuce.

Makes 2 servings.

Variation: replace the green pepper with 5 chopped green olives and leave out the mustard.


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Egg & Shrimp Salad Recipe

Ingredients:
18 oz package of precooked salad shrimp
7 large eggs
3/4 cup mayonnaise
1 celery stalk finely chopped
1 tablespoon dill pickle relish
1 tablespoon sweet pickle relish
1 tablespoon mustard
1/4 teaspoon garlic powder
1/4 cup finely chopped green onions
Salt & pepper to taste
2 cups shredded lettuce

Instructions:

Boil eggs. Peel and dice eggs. Mix all ingredients together, chill and serve over a bed of lettuce.

Makes approximately 4 servings.


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Green Goddess Dressing Recipe

Ingredients:
1 1/2 cup mayonnaise
4 anchovy fillets, mashed
4 spring onions, finely chopped
1 clove of garlic, crushed
1/4 cup flat-leaf parsley, chopped
1/4 cup chives, finely chopped
1 teaspoon tarragon vinegar

Instructions:

Mix all the ingredients together well. Makes about 1 2/3 cups.

0 g. Carbohydrates


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Blue Cheese Dressing Recipe

Ingredients:
1/2 cup mayonnaise
1/4 cup thick cream
1 teaspoon white wine vinegar
1 tablespoon chives, finely chopped
1 3/4 oz. blue cheese

Instructions:

Mix the mayonnaise, cream, vinegar and chives together. Crumble the blue cheese into the mixture and gently stir through. Season with salt and white pepper. Can be kept refrigerated, covered, for up to 2 days. Makes about 1 cup.


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