by Diabetes Support | Mar 13, 2014 | Diabetic Recipes, Sauces and Dips
Ingredients: 3 Tablespoons prepared horseradish 1/4 cup sour cream 1 teaspoon Dijon mustard 1 Tablespoon mayonnaise 1 Tablespoon chopped chives or the greens of a green onion Instructions: Mix ingredients together. Serve as a sauce for steak, or pork. Makes about 1/2...
by Diabetes Support | Mar 13, 2014 | Diabetic Recipes, Sauces and Dips
Ingredients: 3 cups distilled white vinegar 2 teaspoons salt 2 pounds cayenne or jalapeno peppers, seeded and chopped. Instructions: Simmer the vinegar, salt and peppers for five to 10 minutes. Puree in a food processor or blender. Then place in small, sterilized...
by Diabetes Support | Mar 12, 2014 | Diabetic Recipes, Sauces and Dips
Ingredients: 1 cup tomato sauce 3 tablespoons Worcestershire sauce 1 tablespoon vinegar 1 teaspoon liquid smoke (gives barbeque flavor = 0 carbs) 1 packet Stevia Instructions: Combine all ingredients and cook over low heat for 10 minutes. 23 carbs, per serving = 1.15...
by Diabetes Support | Mar 12, 2014 | Diabetic Recipes, Sauces and Dips
Ingredients: 1 cup prepared yellow mustard 12 packets Stevia blend 3/4 cup cider vinegar 2 tablespoons chili powder 1 teaspoon ground black pepper 1 teaspoon ground white pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon soy sauce 2 tablespoons butter Instructions: In a...
by Diabetes Support | Mar 12, 2014 | Diabetic Recipes, Sauces and Dips, Snacks
Ingredients: 16 slices bacon (about 12 ounces), diced, fried and well drained 16 ounces cream cheese, cubed, room temperature 4 cups shredded cheddar cheese 1 cup cream 2 teaspoons Worcestershire sauce 1 teaspoon dried minced onion 1/2 teaspoon dry mustard 1/2...
by Diabetes Support | Mar 12, 2014 | Diabetic Recipes, Sauces and Dips
Ingredients: 1 cup liverwurst 1/2 cup sour cream 1/4 cup white onion, minced 1 tablespoon dill pickle relish 1 tablespoon Dijon mustard 1/2 teaspoon white pepper Instructions: Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients,...
