Monday, June 08, 2009

Meat Balls, Meat Loaf, Burgers and Sauces

Meat Balls, Meat Loaf, Burgers and Sauces These are great in spaghetti sauce, meat loaf, meat balls, or make into burgers. 2 lb. ground beef 4 slices white bread, moistened with milk, squeezed dry and crumbled 3 eggs 1/2 cup grated Romano cheese 1 tsp. dried parsley 1/4 cup minced onion Salt and ground black pepper, to taste 4 TB ketchup 4 TB Heinz 57 Steak Sauce In a large bowl, combine the ground beef, bread, eggs, cheese, parsley and onion and season with salt and pepper to taste. For Meat Balls: Form mixture into golf size balls and brown in a large skillet over medium heat for 5 to 10 minutes, or until well browned. Add to your favorite spaghetti sauce and simmer until meat balls are completely cooked through, about 15 to 20 minutes. For Meat Loaf: Preheat oven to 350º F. Add 3 tablespoons ketchup to mixture, mix well, form into a loaf and place in a 9" x 13" baking dish. Bake at 350º F., for 75 to 90 minutes. For Burgers: Add 4 tablespoons steak sauce to mixture, mix well and form into patties. Saute in a large skillet over medium heat for 10 to 15 minutes, or to desired doneness. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Saturday, June 06, 2009

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie 1 lb. lean ground beef 1 cup onion, chopped 1/2 tsp. salt 1/4 tsp. ground black pepper 1/2 cup original Bisquick baking mix 1 cup milk 2 eggs Garnishes: 1 medium tomato, sliced 3/4 cup (3 oz.) shredded Cheddar cheese OR American cheese Sliced dill pickles, optional 1. Heat oven to 400º F. Spray 9" pie plate with cooking spray. Sauté beef and onion in 10" skillet over medium heat, stirring with heat proof spatula or spoon to break beef into small pieces. Cook until beef is brown; drain beef and onion in colander. Spread in pie plate; sprinkle with salt and pepper. 2. Whisk Bisquick, milk and eggs in medium bowl, until blended. Pour into plate. 3. Bake 25 minutes. Top with tomato slices. Sprinkle with cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Yield: 6 servings. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Thursday, April 30, 2009

Maple-Glazed Pork Roast

Maple-Glazed Pork Roast Serves 4 to 6 A nonstick ovenproof skillet will be much easier to clean than a traditional one. Whichever you use, remember that the handle will be blistering hot when you take it out of the oven, so be sure to use a potholder or oven mitt. Note that you should not trim the pork of its thin layer of fat. The flavor of grade B maple syrup (sometimes called "cooking maple") is stronger and richer than grade A, but grade A syrup will work well, too. This dish is unapologetically sweet, so we recommend side dishes that take well to the sweetness. Garlicky sautéed greens, braised cabbage, and soft polenta are good choices. 1/3 cup maple syrup, preferably grade B 1/8 teaspoon ground cinnamon Pinch ground cloves Pinch cayenne pepper 1 boneless blade-end pork loin roast (about 2 ½ pounds), tied at even intervals along length with 5 pieces butcher's twine ¾ teaspoon salt ½ teaspoon ground black pepper 2 teaspoons vegetable oil 1. Adjust an oven rack to the middle position; heat the oven to 325 degrees. Stir the maple syrup, cinnamon, cloves, and cayenne together in a measuring cup or small bowl; set aside. Pat the roast dry with paper towels, then sprinkle evenly with the salt and pepper. 2. Heat the oil in a heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place the roast fat-side down in the skillet and cook until well browned, about 3 minutes. Using tongs, rotate the roast one-quarter turn and cook until well browned, about 2 ½ minutes; repeat until the roast is well browned on all sides. Transfer the roast to a large plate. Reduce the heat to medium and pour off the fat from the skillet; add the maple syrup mixture and cook until fragrant, about 30 seconds (the syrup will bubble immediately). Turn off the heat and return the roast to the skillet; using tongs, roll the roast to coat with glaze on all sides. 3. Place the skillet in the oven and roast until the center of the meat registers about 135 degrees on an instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin the roast to coat with glaze twice during roasting time. Transfer the roast to a carving board; set the skillet aside to cool slightly to thicken the glaze, about 5 minutes. Pour the glaze over the roast and let rest 15 minutes longer (the center of the loin should register about 150 degrees on an instant-read thermometer). Snip the twine off the roast, cut into ¼-inch slices, and serve immediately. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Monday, April 20, 2009

Cinnamon Apple Brunch Bake

Cinnamon Apple Brunch Bake Wake up the family with the wonderful aroma of Cinnamon-Apple Brunch Bake. The flavor is equally as scrumptious. Prep: 10 min - Cook: 40 min 3 tablespoons butter 1/2 cup light brown sugar 1 can (21 ounces) apple pie filling 2 teaspoons McCormick® Ground Cinnamon 1 1/2 teaspoons McCormick® Pure Vanilla Extract 1 can (12 ounces) refrigerated biscuits 1/2 cup chopped nuts 1. In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in 2-quart shallow baking dish. 2. Separate biscuits; cut each into quarters. Arrange pieces, points up, over mixture. Spoon remaining mixture over biscuits; sprinkle with nuts. 3. Bake at 350°F for 35-40 minutes. Let stand 5 minutes. Serve warm. Makes 8 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, April 10, 2009

Wild Rice Pilaf with Pecans and Dried Cranberries

Wild Rice Pilaf with Pecans and Dried Cranberries Serves 6 to 8 Wild rice goes quickly from tough to pasty, so begin testing the rice at the 35-minute mark and drain the rice as soon as it is tender. 1 ¾ cups low-sodium chicken broth 2 bay leaves 8 sprigs thyme, divided into 2 bundles, each tied together with kitchen twine 1 cup wild rice, rinsed well in strainer and picked over 1 ½ cups long-grain white rice 3 tablespoons unsalted butter 1 medium onion, chopped fine (about 1 ¼ cups) 1 large carrot, chopped fine (about 1 cup) Salt ¾ cup sweetened or unsweetened dried cranberries ¾ cup pecans, toasted in small dry skillet over medium heat until fragrant and lightly browned, about 6 minutes, then chopped coarse 1 ½ tablespoons minced fresh parsley leaves Ground black pepper 1. Bring the chicken broth, ¼ cup water, bay leaves, and 1 bundle thyme to a boil in a medium saucepan over medium-high heat. Add the wild rice, cover, and reduce the heat to low; simmer until the rice is plump and tender and has absorbed most of the liquid, 35 to 45 minutes. Drain the rice in a mesh strainer to remove excess liquid. Return the rice to the now-empty saucepan; cover to keep warm and set aside. 2. While the wild rice is cooking, place the white rice in a medium bowl and cover with 2 of inches water; gently swish the grains to release excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat about 5 times, until the water runs almost clear. Drain the rice in a mesh strainer. 3. Heat the butter in a medium saucepan over medium-high heat until foam subsides, about 2 minutes. Add the onion, carrot, and 1 teaspoon salt; cook, stirring frequently, until softened but not browned, about 4 minutes. Add the rinsed white rice and stir to coat the grains with the butter; cook, stirring frequently, until the grains begin to turn translucent, about 3 minutes. Meanwhile, bring 2 ¼ cups water to a boil in a small saucepan or a microwave. Add the boiling water and the second thyme bundle to the rice; return to a boil, then reduce the heat to low, sprinkle the cranberries evenly over the rice, and cover. Simmer until all of the liquid is absorbed, 16 to 18 minutes. Off the heat, fluff the rice with a fork. 4. Combine the wild rice, white rice mixture, toasted pecans, and parsley in a large bowl; toss with a rubber spatula until the ingredients are evenly mixed. Adjust the seasonings with salt and pepper to taste; serve immediately. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Monday, March 30, 2009

Shrimp Creole Bake

A wonderful casserole chock-full of rice, vegetables, shrimp and chili powder! It's great to bring to potlucks. SHRIMP CREOLE BAKE Prep time: 15 minutes; Cook time: 90 minutes; Total time: 105 minutes 2 cups water 1 & 1/4 cups uncooked white rice 2 onions diced 2 cups sliced mushrooms 5 carrots, sliced 1 green bell pepper, diced 1 & 1/2 cups diced celery 1 zucchini, sliced 1 (15 oz.) can seasoned tomato sauce 1 (16 oz.) can whole peeled tomatoes, crushed 2 tablespoons butter 1 (4 oz.) jar chopped pimento peppers 1 and 1/2 pounds cooked medium shrimp, peeled and deveined 2 teaspoons chili powder 1. In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Saute the mushrooms, carrots, onions, green pepper, celery, and zucchini in butter until tender. Add all the tomatoes, tomato sauce, pimientos, and shrimp. Stir in rice and chili powder. Pour mixture into a 9x13 inch casserole dish. 4. Bake at 350 degrees F (175 degrees C) for 1 hour. 8 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, March 20, 2009

Cheesy Broccoli Bake

Cheesy Broccoli Bake Metric Ingredient Imperial 1 kg broccoli, coarsely chopped 2 lb 50 ml onion, chopped 1/4 cup 40 ml butter 3 tbsp 75 ml flour 6 tbsp 750 ml milk 3 cup 250 ml cheddar cheese, shredded 1 cup 125 ml cheez whiz 1/2 cup 5 ml worcestershire sauce 1 tsp 5 ml salt 1 tsp 2 ml pepper 1/2 tsp 250 ml cracker crumbs 1 cup 30 ml butter, melted 2 tbsp Directions Cook broccoli until tender crisp; drain. Meanwhile, saute onions in butter until tender. Stir in flour. Whisk in milk and cook until thickened, stirring frequently. Stir in cheese and cheese spread, worcestershire sauce, salt and pepper. In a buttered baking dish; add broccoli, pour sauce over top. Mix cracker crumbs and melted butter; sprinkle over cheese sauce. Bake in preheated 350 F (180 C) oven for 15 minutes. Serves 8 Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Wednesday, March 11, 2009

Arizona Chili Cheese Crisps

Arizona Chili Cheese Crisps Vegetable oil 4 (8") soft taco flour tortillas 1 cup shredded Cheddar cheese 1/2 cup salsa, drained 1/4 cup diced green chilies 1/4 cup grated Parmesan cheese Heat oven to 350º F. In large skillet, heat 1 inch vegetable oil to 360º F. Fry tortillas, one at a time, until golden brown on both sides. Drain on paper towels.* Place tortillas on large baking sheet. Sprinkle each with 1/4 cup shredded cheese, 2 tablespoons salsa, 1 tablespoon chilies and 1 tablespoon Parmesan cheese. Bake 8 to 10 minutes or until cheese is melted. To eat, break into pieces. Makes 4 large appetizer servings. Note: Can be made ahead up to 8 hours. Cover loosely; let stand at room temperature. Nutrition (per serving) 360 Calories, 25 g Fat, 13 g Protein, 35 mg Cholesterol, 23 g Carbohydrates, 590 mg Sodium, 190 mg Potassium. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Tuesday, March 10, 2009

Orange Pudding Cake

Orange Pudding Cake 1 C. sugar, divided 2 T. butter 1 1/2 T. grated orange rind 4 eggs, separated 1/4 C. flour 1 1/4 C. milk 1/2 C. orange juice Beat together 1/2 C. sugar, butter and orange rind until fluffy. Beat in the egg yolks, one at a time. Add flour alternately with milk and orange juice. Beat egg whites until thick. Beat in remaining sugar and continue to beat until stiff. Fold into the batter. Spoon into a buttered 1 1/2 quart baking dish. Bake 350 degrees for 50-60 minutes. Serve warm or cold. Makes 6 servings. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Monday, March 09, 2009

Grandmother's Jelly Cookies

Grandmother's Jelly Cookies 1 1/2 cups sugar 1 cup butter or regular margarine, softened 1 egg 1 1/2 tsp vanilla 3 1/2 cups flour 1 tsp salt 3/4 cup jelly preserves In a large bowl, cream together sugar and butter until light and fluffy. Add the egg and vanilla. Beat well. Stir in the flour and salt. Mix well. Stir to make a smooth dough. If batter gets too hard to handle, mix well hands. Cover and refrigerate about two hours. Preheat oven to 375 F. Lightly grease baking sheets. On a lightly floured board, roll out half of the dough to about 1/8 inch thick. Cut out cookies with a 2 1/2 inch round cookie cutter. Roll out remianing dough. Cut with a 2 1/2 inch cutter with a hole in the middle. Place on prepared baking sheets. Bake for 8 to 10 minutes or until lightly browned. Cool about 30 minutes. To serve, spread preserves on the plain cookies and top with cookies that have the hole in the middle. Yield: about 3 dozen cookies Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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