Famous Recipes

Meat Balls, Meat Loaf, Burgers and Sauces

2009-06-08T05:32:00.000-07:00

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

Impossible Cheeseburger Pie

2009-06-06T05:31:00.000-07:00

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

Maple-Glazed Pork Roast

2009-04-30T04:48:00.000-07:00

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

Cinnamon Apple Brunch Bake

2009-04-20T04:47:00.000-07:00

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

Wild Rice Pilaf with Pecans and Dried Cranberries

2009-04-10T04:45:00.000-07:00

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

Shrimp Creole Bake

2009-03-30T03:40:00.000-07:00

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

Cheesy Broccoli Bake

2009-03-20T04:30:00.000-07:00

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

Arizona Chili Cheese Crisps

2009-03-11T03:03:00.000-07:00

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

Orange Pudding Cake

2009-03-10T03:54:00.000-07:00

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

Grandmother's Jelly Cookies

2009-03-09T03:53:00.000-07:00

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

Cream Cheese Apple Crisp

2009-03-08T03:52:00.000-07:00

Cream Cheese Apple Crisp Topping 1 1/2 Cups quick cooking oatmeal 1 1/3 Cups flour 1 Cup packed brown sugar 2 tsp ground cinnamon 3/4 Cup butter, chilled & cut up Apples 6 Cups peeled, chopped Apples 1/3 Cup sugar 2 tbsp flour 1 tsp ground cinnamon 1/4 tsp salt Filling 1 8 oz pkg cream cheese softened 1/2 Cup sugar 2 eggs 2 Tbsp flour 2 Tbsp milk Heat oven to 350. In large bowl stir together oatmeal, flour, brown sugar and cinnamon. Cut in butter until mixture is crumbly. Press half the mixture in the bottom of 13x9 inch glass baking dish; reserve remaining mixture for topping. In large bowl toss together all apple ingredients until apples are coated. Spread over crust. In large bowl beat cream cheese and sugar at medium speed until smooth. Add eggs, flour & milk; beat until combined. Spread over apple mixture; sprinkle with reserved oatmeal mixture. Bake 40 to 45 minutes or until golden brown & apples are tender. Cool on wire rack. 12 servings. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Pear Fritters

2009-03-07T03:52:00.000-08:00

Pear Fritters "Pears are caramelized, then folded into batter and deep fried, for a simple, lightly sweet treat." 1 tablespoon olive oil 1 pear - peeled, cored and diced 2/3 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon black pepper 1 egg 3 tablespoons milk oil for deep frying Heat olive oil in a skillet over medium-high heat. Saute the pears until caramelized; set aside to cool. Meanwhile, in a medium bowl combine flour, baking powder, salt and pepper; form a well in the center. In a small, separate bowl beat the egg with the milk and pour into the dry ingredients; mix well. Gently fold pears into the batter. Heat deep fryer to 350 degrees F (175 degrees C). Drop batter by rounded spoonfuls into hot oil, and fry until golden brown. Drain briefly on paper towels. Serve hot. Yields: 4 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Apple Butter Spice Cake

2009-03-06T06:50:00.000-08:00

Apple Butter Spice Cake "Apple butter, butter and sour cream provide unsurpassed moistness in this flavorful cake enhanced with nut and spice. No need for frosting here!" 1 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup chopped pecans 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1 cup white sugar 3/4 cup apple butter 1 teaspoon vanilla extract 1/2 cup whole bran cereal or wheat germ 1 cup sour cream 2 eggs, beaten Preheat oven to 350 degrees F (175 degrees C. Spray or grease one 9x13 inch pan. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans. Sift together the flour, baking powder, baking soda and salt. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping. Bake for 40 minutes. Yields: 18 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Caramel Apple Cupcakes

2009-03-05T05:40:00.000-08:00

Caramel Apple Cupcakes 1 package spice cake mix or carrot cake mix 2 cups chopped peeled tart apples 20 caramels (unwrapped) 2 tablespoons milk 1/2 cup finely chopped pecans, toasted 12 wooden popsicle sticks Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full. Bake at 350 degrees F. for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a saucepan, melt the caramels and milk over low heat until smooth. Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides. Spread caramel over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Grilled Flank Steak

2009-03-03T03:40:00.000-08:00

Grilled Flank Steak 1/4 cup lime juice 2 TB vegetable oil 2 TB Oriental sesame oil 3 TB low sodium soy sauce 2 inch piece fresh ginger, thinly sliced 2 scallions, chopped 2 stalks lemon grass, thinly sliced, optional 6 sprigs fresh coriander 1/2 tsp. hot red pepper flakes 2 lb. flank steak Combine all of the ingredients except the steak in a large non aluminum container. Add the steak and turn to coat in the marinade. Let the meat marinate while the grill heats. Heat the broiler or light the charcoal grill. Broil or grill the steak 4 to 5 minutes on each side for medium-rare, brushing occasionally with the marinade. Let the cooked steak rest for 10 minutes before cutting it into thin slices. Spoon a little marinade over the steak, discarding the ginger and lemon grass, and serve. Serves: 4. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Zucchini-Mozzarella Casserole

2009-03-02T03:39:00.000-08:00

Zucchini-Mozzarella Casserole - 5 WW Points Yield: 4 Servings 1 tb Margarine + 1 ts Margarine 4 c Zucchini; thinly sliced 1/2 c Onions; chopped 2 tb Parsley flakes; 1/8 ts Garlic powder; 1/2 ts Dried oregano; 1/4 ts Dried basil; Salt and pepper to taste; 2 Eggs; slightly beaten 6 oz Mozzarella; shredded 1 ts Dijon mustard; Melt margarine in a large nonstick skillet over medium heat. Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp. Remove from heat. Preheat oven to 350. Add seasonings to zucchini mixture. In a large bowl, combine eggs, cheese, and mustard. Add zucchini mixture and stir until combined. Pour into a casserole dish that has been sprayed with a nonstick cooking spray. Bake 35 minutes, or until lightly browned. Per serving: 13g protein, 6g fat, 9g carb., 282mg sodium, 170mg chol., 207 calories. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Pecan Tassies

2009-03-01T03:38:00.000-08:00

Pecan Tassies 1 package (3 or 4 ounces) cream cheese, softened 1/2 cup (1 stick) butter or margarine, softened 1 cup sifted all-purpose flour 1 egg, lightly beaten 3/4 cup firmly packed brown sugar 1 teaspoon vanilla 1 tablespoon butter or margarine, softened Dash of salt 2/3 cup chopped pecans Blend cream cheese and the 1/2 cup butter or margarine until smooth in a large mixing bowl. Add flour, blend well. Chill dough in refrigerator about 2 hours, or overnight. Shape dough into about 24 one-inch balls. Press into tiny muffin or tart pans (1-3/4 in diameter). Place pans on jelly-roll pan. Blend egg, sugar, vanilla, the tablespoon of butter or margarine salt and pecans in a small bowl. Fill pastry cups with mixture. Bake in moderate oven (375 deg.), about 20 minutes, or until lightly browned. Cool a minute or two on wire racks before removing from pans. Cool completely. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Butterscotch Cookies with Burnt Butter Icing

2009-02-28T03:37:00.000-08:00

Butterscotch Cookies with Burnt Butter Icing 1/2 cup butter, softened 1 1/2 cups packed brown sugar 2 eggs 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup dairy sour cream 1 cup finely chopped walnuts Burnt Butter Icing (recipe folllows) Beat butter and sugar until light and fluffy. Blend in the eggs and vanilla. Mix well. Add combined dry ingredients alternately with the sour cream. Mix well after each addition. Stir in the nuts. Chill 4 hours or over night. Drop rounded teaspoonfuls of dough, 3 inches apart, onto well buttered cookie sheets. Bake at 400 F. for 8 to 10 minutes or until lightly browned. Cool. Frost with Burnt Butter Icing. Burnt Butter Icing: Melt 6 tablespoons of butter in a small saucepan over medium heat. Continue heating until golden brown. Cool. Blend in 2 cups sifted powdered sugar and 1 tsp vanilla. Add 2 to 3 tablespoons water, a little at a time, until spreading consistency is reached. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Maple Apple Crisp

2009-02-27T03:36:00.000-08:00

Maple Apple Crisp "Sliced apples are slathered in syrup, arranged in a baking dish and covered with a wonderful crumble made from brown sugar, butter and rolled oats. The crisp is then baked and served warm with scoops of rum raisin ice cream." 5 apples - peeled, cored, and sliced 3/4 cup maple syrup 1/2 cup all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1 pinch salt 1/2 cup butter, softened Preheat oven to 375 degrees F. Place apples in an 8 x 8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature. Yields: 8 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Coconut-Pecan Sweet Potatoes

2009-02-26T03:35:00.000-08:00

Coconut-Pecan Sweet Potatoes 2 lb sweet potatoes, peeled and shredded 1/3 cup brown sugar, packed 1/4 cup melted butter 1/4 cup coconut 1/4 cup broken pecans, toasted 1/4 tsp ground cinnamon 1/4 tsp coconut flavoring 1/4 tsp vanilla Toasted coconut -- optional In your crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover; cook on low for 6 to 8 or on high for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Apple Cake with Maple Walnut Glaze

2009-02-25T09:35:00.001-08:00

Apple Cake with Maple Walnut Glaze Cake 2 1/4 cups all purpose flour 2 cups sugar 1 1/2 tsp baking soda 2 tsp ground cinnamon 1/4 tsp salt 1 cup vegetable oil 4 eggs 1/4 cup pure maple syrup 1 tsp vanilla 3 cups grated peeled tart apples (about 3 apples) 1 cup golden raisins 1 cup chopped walnuts Glaze 2 Tbsp cornstarch 2 Tbsp water 1 1/2 cups pure maple syrup 2 tsp vanilla 1 cup chopped walnuts, toasted Heat oven to 350. Grease bottom and sides of 10 in tube pan (do not use tube pan with removable bottom). Line bottom with parchment paper, spray paper with nonstick cooking spray. In lg. bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until blended. Stir in oil until dry ingredients are moistened. Stir in eggs, 1/4 cup maple syrup and 1 tsp vanilla until blended. Stir in apples, raisins and 1 cup walnuts until combined. Spoon batter into pan. Smooth top with spatula. Bake 1 hour or until tests done. Cool in pan on rack 15 min. Run knife around edge of pan and center tube to loosen cake. Invert onto wire rack. Remove parchments. Turn cake top side up to cool completely. Meanwhile, in a small bowl, stir together cornstarch and water. Place 1 1/2 cups maple syrup and cornstarch mixture in med. pan. Bring to boil over med. heat. Reduce heat to simmer, and boil 3 min, stirring freq. until mixture thickens slightly. Remove from heat, stir in 2 tsp vanilla. Reserve 1/4 cup glaze. Cool to room temp. Stir 1 cup walnuts into remaining glaze. Cool to room temp. Spoon over top of cooled cake, letting glaze drip down sides. To serve, spoon reserved glaze over each slice. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

mato Florentine Soup

2009-02-07T02:08:00.000-08:00

Tomato Florentine Soup 1/3 cup diced onion 2 cloves garlic, chopped 1 TB olive oil 1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained 1 cup chicken broth 1 cup baby spinach leaves, snipped In sauce pan, sauté onion and garlic in oil. Add remaining ingredients. Heat thoroughly and until spinach is wilted. Makes: 2 servings. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Famous Autumn Potato Salad

2009-02-06T02:03:00.000-08:00

Autumn Potato Salad Cut into cubes: 2 cups Yukon gold potatoes, unpeeled 2 cups sweet potatoes, peeled 2 cups rutabaga, peeled 2 cups parsnips, peeled Toss and roast with: 2 TB olive oil 1 tsp. salt 1/2 tsp. black pepper Combine and set aside: 1/2 cup celery root, peeled, julienne 2 TB apple cider vinegar Sauté: 4 slices thick sliced bacon, chopped ~~~Vinaigrette~~~ Sauté in 1 TB reserved bacon fat: 1/2 cup yellow onion, diced Deglaze pan and reduce: 1/3 cup apple cider vinegar 1 Tb brown sugar 2 tsp. Dijon mustard Salt and black pepper, to taste Garnish: 1/4 cup scallions, thinly sliced 1 Preheat the oven to 425° F. Cut the potatoes, sweet potatoes, rutabaga, and parsnips into similar-sized chunks (about 1"). 2 Toss vegetables in 2 TB olive oil, salt, and pepper. Spread on baking sheets—don’t crowd or they’ll steam, not brown. Roast 20–25 minutes. 3 While vegetables roast, peel the celery root, cut into 1/2" thick rounds, then slice into julienne sticks. Toss in vinegar to prevent browning. 4 Dice the onion. Then chop the bacon into large pieces. Sauté the bacon over medium heat until it is crisp, 8–10 minutes. 5 Remove bacon and drain on a paper towel-lined plate. For the vinaigrette, pour off all but 1 TB fat; sauté onion in fat until soft, 5–7 minites/ 6 Deglaze pan with vinegar, scraping to remove browned bits. Stir in sugar, mustard, salt, and pepper. Simmer 2–3 minutes until reduced. 7 Transfer roasted vegetables to a large mixing bowl. Pour the vinaigrette over vegetables, add bacon pieces, and toss well to combine. 8 Garnish the salad with scallions. Makes: 8 cups. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Recipes - Rice and Hamburger Wraps

2009-01-03T10:17:00.001-08:00

Recipes Rice and Hamburger Wraps Wrap up dinner for two in no time with an easy hamburger sandwich. Prep Time: 20 Minutes 1/2 lb. lean ground beef 1 (10-oz.) pkg. Green Giant® Frozen Rice Medley with Peas and Mushrooms 1/8 teaspoon pepper 2 (10-inch) flour tortillas, heated 2 oz. (1/2 cup) shredded Cheddar cheese 1. Brown ground beef in medium nonstick skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. 2. Add frozen rice mixture and pepper. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until rice and vegetables are tender, stirring occasionally to break apart rice and vegetables. 3. Spoon about 1 cup mixture down center of each warm tortilla. Top with cheese. Fold up bottom of each tortilla; fold in sides. If desired, enclose bottoms of wraps in foil. 2 wraps Nutritional Info Per 1 Wrap: Calories 640, Calories from Fat 270, Total Fat 30 g, Saturated 13 g, Cholesterol 100 mg, Sodium 990 mg, Total Carbohydrate 57 g, Dietary Fiber 4 g, Sugars 3 g, Protein 36 g Diet Exchange: 3 1/2 Starch, 1/2 Vegetable, 3 1/2 High-Fat Meat, OR 3 1/2 Carbohydrate, 1/2 Vegetable, 3 1/2 High-Fat Meat Diabetic Meal Recipes

Deep Fried Turkey and Thanksgiving Dinner Recipes

2008-11-23T13:25:00.000-08:00

Deep Fried Turkey Recipes and some warnings about cooking turkey by deep fryer for Thanksgiving and the dangers of Deep Fried Turkey. Also see the brand new Thanksgiving Dinner Recipes