House Of Munch

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Recipes published in ‘Diabetic

Original Dallas Jail House Chili No. 3523 Yields 4 Servings

2 Cups Beef Suet 1 1/2 tsp Dried Sweet Red Chile
4 Lb Coarsely Ground Beef Pods, Ground
3 Cloves Garlic, Crushed 3 Cups Water
1 1/2 Tbls Paprika 8 oz Canned Beef Broth
3 tsp Gebhardts Chile Powder 4 oz Canned Tomato Paste
1 tsp Cumin Seeds – Masa Harina
1 tsp Salt
1 tsp White Pepper, Ground

Melt the suet in a large, heavy skillet or kettle.
Add the ground beef, chopped garlic and seasonings.
Cover.
Cook over very low heat, stirring occasionally, for 4 hours.
Add the water, broth and tomato paste.
Continue cooking until the stew thickens slightly (about 1 hour).
Add masa harina as needed to thicken the chili as desired.

Popularity: 5% [?]

ENSALADA CON QUINOA DE PERU

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Mexican Starch
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raw Quinoa
2 qt Plus 1/2 cup water
1/3 c Lime Juice
2 Aji chiles — fresh, stems
-and seeds removed chop fine
2/3 c Olive Oil
2 md Cucumbers — peeled, seeded
-cut into 1/2″ cubes
1 lg Tomato — seeds removed, cubed
8 Green Onions — white only
-thinly sliced
1/3 c Italian Parsley — fresh, mince
1/3 c Mint — fresh minced
Salt and Black Pepper TT
2 Heads of Bibb Lettuce — shred
—–GARNISHES—–
3 Eggs — hard boiled,slice
thin
2 Fresh Ears of Corn — cooked
-and cut into 2″ rounds
1 c Black Olives — thickly sliced

Rinse the quinoa under cold running water until the water runs clear.
Combine the quinoa with the water, bring to a boil, reduce the heat and
simmer for 10 minutes, or until all the grains are translucent.
Drain, transfer the quinoa to a bowl and chill.
Whisk together the lime juice, the chiles, and the olive oil and set
aside.
Combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and
mix gently. Pour the lime juice mixture over the top and toss again. add
salt and freshly ground black pepper to taste.
To serve the salad, place a mound of shredded Bibb lettuce on 6 or 8
individual plates and garnish with any or all of the suggested garnishes.

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Popularity: 3% [?]

  • Filed under: Diabetic, Fruits, Sauces
  • Shredded Cabbage

    Recipe

    Title: SHREDDED CABBAGE
    Categories: Diabetic, Side dish, Vegetables
    Yield: 1 servings

    1 lg Cabbage; coarsely shredded
    2 tb Butter or margarine;
    1/2 ts Nutmeg
    Salt to taste
    Fresh ground pepper;

    Cook cabbage in a small amount of boiling water, until
    tender; drain. Press out excess moisture or pat dry.
    Melt butter or MARGARINE in skillet. Add nutmeg; stir
    to blend. Add cabbage; toss to coat. Add salt and
    pepper. Food Exchange per serving: 1/2 VEGETABLE
    EXCHANGE + 1/2 FAT EXCHANGE CAL: 32

    Source: The Complete Diabetic Cookbook by Mary Jane
    Finsand Brought to you and yours via Nancy O’Brion and

    —–

    Popularity: 5% [?]

  • Filed under: Diabetic, Dressings, Fruits
  • Potato-Leek Soup

    Recipe

    Title: *Potato-Leek Soup
    Categories: Vegetarian, Mcdougall, Soups
    Yield: 4 servings

    4 c Peeled chunked potatoes
    4 c Water [or broth]
    2 x Leeks, white parts only,
    – washed well sliced
    1/2 t Onion powder
    1/4 t Garlic powder
    1/8 t Freshly ground white pepper
    1/4 t Dried dill (optional)
    1/2 c Chopped scallion (optional)

    Place the potatoes, water and leeks in a medium-sized soup pot. Bring to a
    boil, reduce the heat, cover and cook until the potatoes are tender, about
    30 minutes. Transfer to a blender or food processor and process until
    smooth and creamy. Or transfer only half of the soup to a blender or
    processor and blend until smooth and creamy. Return to the pan and stir to
    mix. This will yield a creamy soup with chunks of vegetables.

    Add the remaining ingredients. Heat through. (If you are using the
    optional ingredients, cook over very low heat for 10 minutes.) Serve

    Inputted by Sue Smith. From _The New McDougall Cookbook_ (Dutton 1993)

    Comments: using a hand blender right in the soup pot worked fine.

    From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
    MMMMM

    Popularity: 3% [?]

  • Filed under: Desserts, Diabetic, Fruits
  • MELON, HEARTS OF PALM, AND PROSCIUTTO SALAD

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    8 c Mesclun salad mix* or
    -4 oz bag mixed greens,
    -chilled
    14 oz Hearts of palm — drained
    -cut into 1/2 inch slices
    2 c Diced cantaloupe
    1/4 lb Prosciutto — thinly sliced
    -or boiled ham cut into 2
    -inch pieces
    1/2 c Red-wine vinaigrette
    —–NUTRITIONAL INFORMATION/SERV—–
    x 240 calories
    x 10 g protein
    x 17 g carbohydrate
    x 16 g fat
    x 13 mg cholesterol
    x 467 mg sodium

    In salad bowl, combine first four ingredients. Add dressing and toss.

    *Mesclun is a mixture of shoots and leaves from slightly bitter
    lettuces–endive, mache, arugula, dandeline and oak leaf.

    From: McCall’s August 1993 Happy Charring

    ~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)

    |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38879 Reply-to: 0
    Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To:
    ALL Subject: RECIPE Flags:

    – - – - – - – - – - – - – - – - – -

    Popularity: 12% [?]

    PRESIDENT EISENHOWER’S OLD-FASHIONED BEEF STEW (EN)

    Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
    Serving Size : 6 Preparation Time :0:00
    Categories : Soups

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 pounds stewing beef (Prime round)
    –cut into 1 1/2-inch pieces
    2 1/2 pints beef stock
    1 pound small Irish potatoes
    1 bunch small carrots
    3/4 pound small onions
    2 fresh tomatoes
    Assorted spices in a cloth bag
    –(thyme, bay leaves, garlic, etc.)
    Salt
    Pepper

    In a pot combine meat and stock. Bring to a boil, reduce heat, cover and
    simmer until meat is tender. Add vegetables and spices. Cook until
    vegetables are done, strain off one cup of stock from stew, thicken slightly
    with beef roux mixture (???). Pour back into stew and let simmer until ready
    to serve (about one-half hour).

    Yield: 6 servings
    Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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    Popularity: 3% [?]

  • Filed under: Diabetic, Side Dish, Vegetables
  • Title: ARNAVUT CIGERI (LAMB’S LIVER WITH RED PEPPERS
    Categories: Middle east, Turkish, Side dish, Offal, Publication
    Yield: 4 servings

    2 sm Onion; peeled, sliced 1/8
    ;inch thick and separated
    ;into rings
    1 tb Salt
    1/4 ts Salt
    1/4 c Parsley; finely chopped and
    ;preferably flat leaf
    1/4 ts Hot red pepper; crushed
    1 lb Lamb’s liver; trimmed and
    ;cut into 1/2 inch cubes, or
    ;1 lb. calf’s liver, trimmed
    ;and cubed
    1/4 c Raki; or ouzo or pernod or
    ;any other anise flavored
    ;aperitif
    1/4 c Flour
    3/4 c Olive oil
    Black pepper; freshly ground
    2 Red Peppers, long; Italian
    ;type, cut in half, deribbed
    ;seeded, and cut lengthwise
    ;into 1/8 inch wide strips

    Place the onion rings in a sieve or colander,
    sprinkle with 1 tablespoon of the salt, and turn them
    about with a spoon to coat them evenly. Let them rest
    at room temperature for 30 minutes, then rinse under
    warm running water and squeeze them gently but
    completely dry. In a large bowl, toss the onions,
    parsley and red pepper together until well mixed. Set
    aside.
    Drop the liver into a bowl, pour in the raki and
    stir together for a few seconds. Then pour off the
    raki. Toss the liver and flour together in another
    bowl, place the liver in a sieve and shake through all
    the excess flour. In a heavy 10 to 12 inch skillet,
    heat the oil over high heat until a light haze forms
    above it. Add the liver and stir it about in the hot
    oil for 1 or 2 minutes, or until the cubes are lightly
    browned. Stir in the remaining 1/4 teaspoon of salt
    and a few grindings of pepper. With a slotted spoon,
    transfer the liver to paper towels to drain.
    Mound the liver in the center of a heated platter,
    arrange the onion-ring mixture and red pepper strips
    around it and serve at once.

    —–

    Popularity: 12% [?]

  • Filed under: Cooky Bars, Diabetic
  • Zesty Vegetable Beef Soup

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Tomatoes Vegetables
    Soups

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 Lb. plum tomatoes or 1 (1 lb. 12 oz.)
    1 Can tomatoes — undrained
    4 Lb. beef short ribs or shanks
    2 Tsp. salt
    1/2 Lb. green beans
    2 Large onions
    2 Cloves garlic — crushed dumplings
    1 bay leaf
    4 Ears corn
    1 Tbsp. sugar
    water

    To peel tomatoes: Pour boiling water over several
    tomatoes in a medium bowl. After 1 minute, lift one out with a
    slotted spoon. Cut out stem end and peel off skin with a
    paring knife. Repeat until all tomatoes are peeled. Cut the
    peeled tomatoes into 1/2-inch slices. Pour 2 1/2 quarts water
    into a 8 quart kettle. Wipe beef with damp paper towel. Turn
    beef into kettle. Add sliced tomatoes, 2 teaspoons salt and
    the bay leaf. Cover; bring to boiling; skim surface. Reduce
    heat, simmer covered 2 hours. Wash beans under cold water.
    Trim ends; cut on diagonal into 1-inch pieces. With a sharp
    knife, cut kernels from cobs (need 2 cups). Slice onions;
    chop into cubes. Lift meat out of soup with slotted spoon, set
    aside to cool. Skim fat from surface; discard. Add beans,
    corn, onions, sugar and garlic. Simmer covered 15 minutes or
    until vegetables are just tender. Remove meat from bones;
    discard bones. Cut meat into large pieces. Add to soup.
    Slowly bring to boiling.
    Make Dumplings: Into a medium bowl sift 1 1/2 cups
    flour, dash of salt and 1/4 teaspoon baking powder; make a
    well in center. In a measuring cup, beat together 2 small eggs
    and 1/2 cup of water; pour into well in flour mixture; with
    fork mix until blended and then beat until smooth. Drop from
    wet teaspoon into salted boiling water. Cook uncovered until
    dumplings come to top. Do not crowd kettle. Cook half at a
    time. Remove with a slotted spoon. Add to soup, simmer 10
    minutes.
    To Serve: Pour soup into tureen or individual bowls.
    Top with chopped parsley. Refrigerate leftover soup, covered.
    Makes 10 servings.

    – - – - – - – - – - – - – - – - – -

    Popularity: 6% [?]

  • Filed under: Desserts, Diabetic, Low Fat Cal
  • Apricot Fizz

    Recipe

    Title: Apricot Fizz
    Categories: Diabetic, Beverages
    Yield: 6 servings

    Ingredients 3 c Diet gingerale;
    3 c Apricot juice; -unsweetened 1 tb Lemon juice

    Chill apricot juice and ginger ale throughly. To serve, combine
    apricot juice, ginger ale, and lemon juice; stir well, and pour into
    individual glasses.

    From: All New Cookbook For Diabetics And Their Families Each serving
    amount: 1 cup

    Exchanges: 1 Fruit; Chol: 0 mg; Calories: 62; Carbo: 15 gm Protein: 1
    gm; Fat: Tr; Fiber: 0 gm; Sodium: 16 mg

    (From Jungle.Boy via GEnie)

    MMMMM

    Popularity: 6% [?]

  • Filed under: Diabetic, Side Dish, Vegetables
  • Kung Pao Stir-fry

    Recipe

    Title: KUNG PAO STIR-FRY
    Categories: Chinese, Chicken
    Yield: 6 servings

    1 Whole chicken breast,
    -skinned and boned
    2 tb Cornstarch, divided
    3 tb Kikkoman teriyaki sauce,
    -divided
    1/4 ts Ground red pepper (cayenne)
    3/4 c Water
    4 tb Distilled white vinegar
    3/4 lb Romaine lettuce
    2 tb Oil, divided
    1/3 c Roasted peanuts

    Cut chicken into thin strips. Combine 1 Tb. each
    cornstarch and teriyaki sauce with red pepper in small
    bowl; stir in chicken. Let stand 15 minutes.
    Meanwhile, combine water, remaining 1 Tb. cornstarch
    and 2 Tb. teriyaki sauce with vinegar; set aside.
    Separate and rinse lettuce; pat dry. Cut leaves
    crosswise into 2″ strips. Heat 1 Tb. oil in hot wok
    or large skillet over high heat. Add chicken and
    stir-fry 2 minutes; remove. Heat remaining 1 Tb. oil
    in same pan. Add lettuce; stir-fry 1 minute. Stir in
    chicken and teriyaki sauce mixture. Cook and stir
    until mixture boils and thickens. Remove from heat;
    stir in peanuts. Serve immediately.

    Note: I think I would substitute onion pieces for the
    lettuce, perhaps 1 lg. onion, cut into 1/4″ pieces.
    Serves: 4

    From: Kikkoman recipe booklet Posted by: Debbie
    Carlson 7/92

    —–

    Popularity: 3% [?]

  • Filed under: Diabetic, Fruits, Vegetables
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