100% FREE ONLINE DATING
sponsored links
Previous
| Topic: THE Recipe Thread | |
|---|---|
|
|
|
DIABETIC MEATLOAF 1 lb. lean ground beef 1/2 cup of low fat skim milk 1 egg, slightly beaten 1/4 tsp. pepper 2/3 cup of dried bread crumbs 1 tbsp. grated red onion Juice of one lime 1/2 tsp. rosemary Combine the milk, and the bread crumbs together let sit. Combine the meat and the ingredients. Then combine the bread mixture with the meat mixture. Shape the mixture into a loaf. Place in a lightly greased loaf pan. Or a foil lined baking pan, place the mixture in the center. Bake at 350 degrees for one hour. For a glaze; One jar of diabetic grape jelly, to cover the top of the loaf. |
|
|
|
|
|
|
|
|
SPINACH - CHEESE CASSEROLE (Diabetic) 1 (10 oz.) pkg. frozen chopped spinach Juice of one lime 1 med. red onion, grated 2 tsp. reduced calorie butter 1 cup of low fat cottage cheese 4 tbsp. grated low fat American cheese, divided 1/8 tsp. nutmeg Dash of cayenne pepper Cook spinach according to directions on package. Drain the spinach well. Sprinkle the lime juice, over the drained cooked spinach. Sauté the onion, in butter. Add spinach, cottage cheese, 2 tablespoons of grated low fat cheese, nutmeg and pepper; stir well. Pour into non-stick 1 quart casserole. Sprinkle with remaining cheese. Bake at 350 degrees for 25-30 minutes until set. |
|
|
|
|
|
|
|
|
SHRIMP CREOLE (DIABETIC) 1/4 cup of red onion, chopped 1/4 cup of red bell pepper, chopped 1 garlic clove, minced 2 tbsp. vegetable oil 3 tbsp. white flour 3 1/2 cup of frozen shrimp 1 tsp. chili powder Juice of one lime Dash of pepper 2 cup of canned tomatoes (1 - 16 oz. can) 2 cups of cooked rice Sauté onion, red bell pepper and garlic in olive oil until tender. Blend in flour and seasonings. Then add tomatoes and cook until thick, stirring constantly. Simmer for 20 minutes. Add shrimp. Heat through. Serve over hot rice. |
|
|
|
|
|
|
|
|
DIABETIC CHICKEN ENCHILADAS 4 chicken breast halves Can chicken broth low salt Juice of half a lime 16 oz. can chopped tomatoes 10 1/2 oz. low fat can cream of chicken soup 4 oz. can chopped green chilies 1 tsp. of cumin 1/2 tsp. garlic powder 1 cup of chopped red onion 2 cups of low salt shredded cheddar cheese 12 corn tortillas Cover chicken with water. Simmer 30 minutes. Remove chicken. Reserve the broth. Skin and bone chicken. Sprinkle with the juice of the lime. Cut each into 3 inch by 1/4 inch strips. Mix together the soup, chilies, cumin, and garlic. Dip half of tortillas in broth to soften. Sprinkle with half of onions. Put strips of chicken on the tortilla. Spread with half of cheese. Should have two layers. Dip remaining tortillas in broth. Put the remaining chicken over the tortillas. Break apart and layer over sauce. Sprinkle with onion. Pour sauce over casserole. Sprinkle with remaining cheese. Bake at 350 degrees for 40 minutes or until bubbly. Let cool 5 minutes. Cut casserole into 4 1/2 inch x 4 inch pieces. |
|
|
|
|
|
|
|
|
This is the one I have on the computer. My dad made this every fall. Brick Chili 2 tbsp of grounded cumin powder 1 pound of suet grounded 1 tbsp of black pepper 1 tbsp of onion powder 1 tbsp of garlic power 1/2 tsp of red pepper flakes 3 large tbsp of red chili powder 4 medium red onions, minced 4 or 5 chili peppers, parboiled, skinned and finely chopped 5 pounds of lean cubed chili meat to be added now or later. Or can use ground beef Brick chili if you wish to add meat later, just brown the onions in the suet. Follow the rest of the recipe. If you add meat at this time, you can cook to the following. Put suet in pan, let melt, and then add onions. Add chili meat and cook until meat stands apart, about 15 to 20 minutes. Combine the chili power with the meat. Add remaining ingredients turn to low, cover and then cook slowly until tender, about 2 1/2 to 3 hours. Can add the water, or beef broth, if you plan on eating this as a meal. Or pour over tamales, or hot dogs. To freeze allow it to cool. Then lined small bread pans; with plastic wrap. Pour the chili mixture into the pans. Place in the freezer, once frozen you can remove from the pan. Wrap in freezer paper. The brick chili can be stored in freezer for months. Remove and thaw as needed. Can add the water; or beef broth with the frozen brick chili. Also can add can diced tomatoes. |
|
|
|
|
|
|
|
|
Here is one that I had made up. Hope this works for you. Chili Bricks to Freeze 1 1/2 lbs. suet 10 lbs. of ground chuck beef 8 large yellow onions, chopped 4 cloves of garlic minced 3 tbsp of red chili powder 1 tbsp of paprika 3 tbsp of ground cumin 1/2 tsp of grounded black pepper Flour to thicken 1 can of drained Kidney beans when you are ready to use the brick. Place suet in pan (the suet adds the flavor!); let start to melt. Add meat, onions, garlic, seasonings and paste; cook until done. Add flour; cook 20 min. This cooks out the flour taste. I use the saran wrap in the small foil bread pans. Freeze. Wrap in foil; store in freezer until needed. Add kidney beans and 1 can water to each brick. Heat and serve. Makes just about 12 bricks. As a added note. The chili brick recipe has suet in it, but I find that regular ground beef (80/20)has enough. We can buy very lean to regular amounts of fat. You can use leaner if you want, but to get the flavor. The suet works, but the (80/20) works for me too. You can ladle off any fat you do not want when you unfreeze and have added the beans and what ever else you want to add to the chili. A good way to do this if you have time is to let it set and chill in the refrigerator. Then just pull off and discard the hardened fat that has floated to the top during this process. |
|
|
|
|
|
|
|
|
Make on New Years Eve. JEFF’S KAHLUA CAKE 1 white cake mix 1 Cup of Kahlua 1/2 cup of cooking oil 3 eggs slightly beaten 1 1/2 sticks un-salted butter 3/4 cup of dark brown sugar 1 can sweeten condensed milk 1 tbsp of vanilla 1 (8 oz.) pkg. cream cheese, softened 1/2 cup of whole milk 1 (3 oz.) pkg. of vanilla instant pudding 8 oz. Cool Whip 8 oz. of dark chocolate Pecans 1st layer: Mix cake mix, Kahlua, oil and eggs in a 13x9 baking pan. Bake at 350 degrees for 35-40 minutes. 2nd layer: Melt butter and blend in dark brown sugar over heat. Add pecans, mix well. Spread over hot cake. 3rd layer: Mix softened cream cheese, vanilla, condensed milk, milk and pudding mix. Spread on top of brown sugar layer. Top with Cool Whip. Shave the dark chocolate over the top. Refrigerate at least 6 hours before serving. |
|
|
|
|
|
|
|
|
DYNAMITE CHILI 2 lg. red onions, chopped 4 cloves garlic, minced or pressed through a press 2 red bell peppers, seeded, 1/2 inch dice 2 yellow bell peppers, seeded, 1/2 dice 6 Anaheim green chilies, seeded, 1/2 inch dice 2 Serrano chili, seeded, chopped fine 2 jalapeno pepper, seeded & chopped fine 3 tbsp. olive oil 4 lbs. stewing beef, ground chili grind 3 lbs. lean pork loin, cubed, 1/2 inch dice 2 tbsp. of cumin 1 tsp. Mexican oregano 2 tsp. of sea salt 1 tsp. of cayenne pepper 2 tsp. fresh ground pepper 2 tsp. Spanish paprika 1 tsp. finely crushed chilies pequin quebrado 6 tbsp. ground hot chili powder 32 oz. can of tomato puree 2 (28 oz.) chopped tomatoes 2 (27 oz.) cans red kidney beans, rinsed & drained Sauté onions, garlic, peppers, chilies, in 3 tablespoons of olive oil until tender. Transfer to 10 quart or larger pot. Brown beef and pork in batches and transfer to pot. Add seasonings, tomatoes, tomato puree and beans. Simmer, stirring occasionally, for 2 to 2 1/2 hours. Serve with shredded extra sharp cheddar and, or pepper Jack cheese, sour cream and raw onion, or chopped green onions if desired. Tastes even better as leftovers the next day. |
|
|
|
|
|
|
|
These receipes are making me very hungry Jeff, especially that Kahlua cake...lol Everything sounds wonderful, good that you can freeze some too...thanks
|
|
|
|
|
|
|
|
|
When the Kahlua cake gets prepared, there is not much left over dear lady. If you try some of them let me know how you liked or did not like the recipes.
|
|
|
|
|
|
|
Edited by
tazzops
on
Mon 04/18/11 08:23 AM
|
|
COFFEE PECAN LOAF 2 cups of white AP flour 2 1/2 tsp. of baking powder 1/2 tsp. of sea salt 2/3 cup of shortening 1/2 cup of white sugar 1/2 cup of light brown sugar 1 tsp of cinnamon 1 tsp of coco 2 tbsp. of instant coffee 3 eggs 2/3 cup of whole milk 1 tbsp. of vanilla 1 cup of chopped pecans or walnuts Preheat oven to 350 degrees. Sift the flour, baking powder, cinnamon, coco, and salt into a bowl. In a second bowl, cream the shortening with the sugars and instant coffee. Beat in eggs until light and fluffy. Combine flour mixture alternately with the milk and vanilla. Add nuts. Spoon the mixture into greased loaf pan (or two small pans). Bake 55 minutes at 350 degrees or until cake tester in the center comes out clean. 
|
|
|
|
|
|
|
Edited by
tazzops
on
Mon 04/18/11 08:53 AM
|
|
CRESCENT ROLL DOUGH CINNAMON ROLLS 1 can refrigerated crescent rolls 1/4 cup of un-butter, softened 2 tbsp of almond paste 2 tbsp. of light brown sugar 1 tbsp of dark brown sugar 1 tbsp of white sugar 2 tbsp. of ground cinnamon 1/2 tsp of ginger 1/4 cup of golden raisins GLAZE: 1 cup of powdered sugar 2 tbsp. of apple juice or milk Separate rolls into 4 rectangles; press perforations. Combine the almond paste with butter. Spread the almond paste and butter mixture evenly over the rectangles. Combine sugars, ginger, and cinnamon. Sprinkle this over rectangles. Sprinkle raisins. Roll up each rectangle. Cut each roll into 5 slices. Place each slice cut side down in ungreased miniature muffin pan. Bake at 350 degrees for 15-17 minutes. Glaze warm rolls. 
|
|
|
|
|
|
|
|
|
NO BAKE CHEESECAKE Crumb Crust 30 graham crackers 2 tbsp. of white fine sugar Filling; 3/4 stick of un-salted butter, melted 1 3 oz pkg. of lemon Jell-O 1 cup boiling water 1-8 oz. pkg. cream cheese 1 cup sugar 1 tbsp. of vanilla juice of 1 lemon with 1 tbsp of lemon zest 1 large can evaporated milk (chilled) Combine graham crackers, 2 tbsp of sugar, and butter. Press into the bottom of a 9x13-inch pan, saving half of the crumbs for the top. Dissolve Jell-O in hot water and cool. Beat together sugar, cream cheese, vanilla and lemon juice, lemon zest, for 1 minute on medium speed. Using clean beaters and bowl whip evaporated milk and slowly add Jell-O and cream cheese mixture. Refrigerate for 6 to 8 hours. Sprinkle crumbs on top. For topping you can use a variety of your favorite fruit, blueberries, peaches, sliced strawberries, etc. 
|
|
|
|
|
|
|
Edited by
tazzops
on
Mon 04/18/11 09:21 AM
|
|
NO BAKE LUCIOUS MANGO PIE 2 graham cracker crust 8 oz. of cream cheese 12 oz. of Cool Whip 1/2 cup of sweeten condense milk 1 teaspoon cinnamon 1 tsp of ginger 4 large ripe mangoes Peel and thin slice mangoes, combine with the cinnamon and ginger, set aside covered. Beat sweeten condense milk on medium setting on electric mixer for 2 minutes. Beat cream cheese and milk until smooth. Combine the Cool Whip. Mix well. Combine the sliced mangoes and pour into pie crusts. Top with cool whip. Chill until firm. Use toasted coconut for topping. |
|
|
|
|
|
|
|
|
NO BAKE BLUEBERRY PIE 1 gram cracker crust 4 cups of slightly crushed blueberries divided 1 cup of white sugar 3 tbsp. of cornstarch 1/4 tsp. sea salt 1/4 cup of water 1 tbsp. of un-salted butter 6 ounces of dark chocolate 1/4 cup of whole milk 1 tsp of vanilla Cook 2 cups of the blueberries; with sugar, salt, cornstarch, and water over medium heat until thickened. Remove from heat, combine the butter and cool. In a double boiler, combine the chocolate, milk, vanilla. On low heat melt the chocolate mixture till well blended. Let the melted chocolate cool slightly. Pour the chocolate mixture on the bottom of the gram cracker crust. Let cool completely. Put remaining 2 cups of crushed berries in gram cracker pie shell and pour sauce over all. Topping; 12 gram crackers crushed 2 tbsp of dark brown sugar 1 tbsp of light Karo syrup Combine the crackers, brown sugar, and the Karo syrup. Let mixture sit for at least 5 minutes. Crumble over the top of the pie. Place the pie in the refrigerator for one hour or until firm. May serve plain or topped off with whipped cream. I like to top it with fresh blueberries. 
|
|
|
|
|
|
|
|
|
NO BAKE KEY LIME PIE 2 8 oz. pkg. of cream cheese 1 can of Eagle brand sweetened condensed milk 3 1/2 oz. of Key Lime juice 1 chocolate graham cracker crust in a deep pie dish Cream the cream cheese, add can condensed milk and whip, whip, whip and whip again. Combine the lime juice and whip, whip, whip. I have found the more you beat the mixture. The creamer the pie will be. Pour into graham cracker crust and top with Cool Whip or whipped cream. Cool in the refrigerator, until the pie firms up. 
|
|
|
|
|
|
|
|
Dayuuuuum!!!!!!those look good, oh and I like the dynamite chili recipe, I wonder why its called dynamite chili
|
|
|
|
|
|
|
|
|
I think it is because there are some of the hottest chilies in the recipe. The bird eye chilies are nice and hot.
|
|
|
|
|
|
|
|
|
That is some hot stuff, I like the diabetic recipes, I am not one, but its good to have diabetic recipies.
|
|
|
|
|
|
|
|
|
My father was a diabetic so I have many recipes for a diabetic. You can leave some of the pepper chilies out to your taste.
|
|
|
|
|
