Home‎ > ‎

Diana's Homecooking Recipes

Appetizers

~~ Crab Dip ~~
  • 1 TSP Minced garlic
  • 8 Oz PKG Cream cheese
  • 1/3 Cup Cream
  • 2 TSP Lemon juice
  • 1 1/2 TSP Worchestershire sauce
  • 1 Can Crabmeat, flaked

Soften the cream cheese and add all the ingredients except the crabmeat. Blend until smooth and them add the crabmeat.
Return to the top of page


~~ Crabbies ~~
  • 1 PKG English Muffins
  • 1 Can Crabmeat
  • 8 Oz WisPride Sharp Cheddar Cheese
  • 1 Stick Margarine
  • 1 1/2 TSP. Mayonnaise
  • 1/2 TSP. Garlic Power

Mix all ingredients and spread on split muffins. Cut each half of muffins into quarters. Broil.
May be frozen. Do not broil until ready to eat.
Return to the top of page


~~ Cream Cheese Tortilla Roll ~~
  • 1 PKG Tortilla - Burritos Size
  • 2 PKG 8 Oz Cream Cheese
  • 1 PKG Hidden Valley Ranch Dressing Mix
  • 1/2 8 Oz Can of Black Olives
  • 1 Can 2 Oz Chopped Green Chilies
  • 1 Jar 2 Oz Chopped Pimentos
  • 2 Scallions

Slice the Black Olives and Scallions. Soften the cream cheese. Mix all the ingredients except the Tortillas. Spread the ingredients onto the tortillas and roll it up. Refrigerate before cutting into 1 inch pieces. Can be refrigerated before serving.
Variation 1: Instead of Hidden Valley Ranch Dressing Mix use McCormick Taco Seasoning for a Mexican Flavor and pepperoni
Variation 2: Instead of green chili peppers and Pimentos use  Peppadews (about 6 Peppadews)

Serving size: About 6 pieces  25g carbs. if you use low fat cream cheese
Return to the top of page


~~ Quesadillas ~~
  • 2 cups shredded cheddar or Monterey jack cheese
  • 12 Flour tortillas (8-10 inches across)
  • 2 Tomato, seeded and chopped
  • 2 Medium green onions, chopped
  • 2 Medium green peppers, chopped
  • 2 Scallions, chopped
  • Salsa
  • Sour Cream
  • Olive Oil

Prepare pan for frying by coating the bottom with a thin layer of oil. Make tortillas sandwiches by placing the chopped tomatoes, onions, peppers and scallions in between two tortillas with a moderate amount of cheese both underneath and on top of the mixture. Fry the sandwiches over medium heat until tortillas are brown and cheese is melted. Serve with salsa and sour cream.
Optional: For a meal try dicing chicken, steak, crabmeat or just about any other filling. For chicken or steak try marinating with your favorite marinate. After marinating them for 1 hour stir-fry them in a pan with the marinate until cooked. Add the meat to above.
Return to the top of page


~~ Aunt Trudi's Shrimp Dip ~~
  • 1/2 Cup Chili sauce
  • 1 PKG 8oz Cream Cheese
  • 1/2 Cup Mayonnaise ( or Salad Dressing )
  • 1/4 Cup Chopped onion
  • 2 TSP Horseradish
  • 1 Can 4 ½oz Tiny shrimp

Drain and rinse the shrimp. Soften the cream cheese and add all the ingredients except the shrimp. Blend until smooth and then add the shrimp.
Return to the top of page


~~ Stuffed Crescent Rolls ~~
  • 2 package (8 ounces) refrigerated crescent roll dough
  • 1 12oz jar Roasted red pepper, cut into strips
  • 1/2 lbs. ( 16 slices ) thin slice salami, ham, pepperoni or other cold colds cuts
  • 3 cups Shredded Mozzarella Cheese

Preheat oven to 375°F. Remove dough from the packages. Unroll on lightly floured surface. Knelling the triangle cuts together to form one rectangular piece and then cut each pair of triangle of dough in half to form 2 squares. Place on the dough square a slice of the cold cuts that you are using, a slice of roasted pepper and cover with the Mozzarella cheese. Fold over and pinch edges to seal; repeat with remaining dough squares. Place evenly spaced on an un-greased baking sheet and bake 12 to 14 minutes or until golden brown. Cool on wire rack. They can be stored in airtight container in refrigerator for later use.Reheat on baking sheet in preheated 325°F oven 7 to 8 minutes or until warmed through. Do not microwave.
Return to the top of page


~~ Dill Dip ~~
  • 1 cup Mayonnaise
  • 1 cup container sour cream
  • 2 tablespoon dill weed or to taste
  • 2 tablespoons dried minced onion
  • 1 tablespoon garlic powder or to taste
  • Salt to taste

Mix mayonnaise and sour cream until well blended. Add dill, onion, salt, and garlic powder to taste. Then place in the refrigerator for at least one hour.
Return to the top of page


~~ Crock Pot Bacon Horseradish and Cheese Dip ~~
  • 16 ounces of whipped cream cheese
  • 1 (6-ounce) Old English sharp cheese spread
  • 1/2 cup light mayonnaise
  • 3 tablespoons prepared horseradish
  • 2 tablespoons imitation bacon bits
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon garlic powder

Add all the ingredients into the crock pot, stir and set on "Hi" for 1 hour and stir from time to time.
Serve on "Lo" setting.

Total Carbohydrate ~3.5 g per 76 g serving (makes ~12 servings)

Return to the top of page


Pancakes and Breads

~~ Apple Fritters ~~
  • 4 Apples
  • 1 large egg
  • 1 Cup All purpose flour
  • 3/4 Cup Milk
  • 1 TBS Sugar
  • 2 TBS Vegetable oil
  • 3 TSP Baking power
  • 1/4TSP Salt
  • Butter

Beat the egg and then mix in all the ingredients except for the apples and butter ( or if you lazy like me you can use a ready made pancake mix ). Peel, core and slice the apples into ¼ inch slices. Coat the apple slices in the batter and cook like ordinary pancakes, melting the butter on a griddle. Serve with Maple syrup or confectionery sugar.
Return to the top of page


~~ Potato Pancakes ~~
  • 4 Medium potatoes
  • 4 Large Eggs
  • 1 Small onion
  • 1/4 Cup All-purpose flour
  • 1 TSP Salt
  • 1/2 TSP Baking power
  • Butter

Peel the potatoes and the onion. Shred the potatoes and the onion in a food-processor. Add all of the ingredients except for the butter and mix. Grease a griddle with butter and cook like ordinary pancakes.
Return to the top of page


~~ Dumplings ~~
  • 3 TSP Shortening
  • 1 1/2Cups Flour
  • 2 TSP Baking power
  • 3/4 Cup Milk
  • 1/2 TSP Salt

Cut the shortening into flour and add the rest of the ingredients. Drop the dough by 10 spoonfuls onto hot meat or vegetables in boiling stew ( Do not drop into the liquid ). Cook uncovered for 10 minutes and covered for another 10 minutes.
Return to the top of page


~~ French Toast ~~
  • 6 Eggs
  • 6 Thick slices of bread ( about an 1/2 thick )
  • 3/4 Cup Milk
  • 1 TBS Vanilla Extract
  • 1 TBS Ground Nutmeg
  • 1 TBS Ground Cinnamon
  • 2 TBS Brown Sugar

Mix all of the ingredients together, except for the bread. Soak both sides of the bread in the mixture and place on a greased pan in a 350o F oven for 15 - 20 minutes. Turn over on bake for another 5 - 10 minutes.
Return to the top of page


Eggs

~~ Basic Quiche ~~
  • 4 eggs
  • 1 cups whole milk
  • 1/8 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 (9 inch) frozen pie shell
Fillings ideas:
Ham & Cheese (any type of cheese that you like)
Bacon & Cheese
Sausage & Cheese
Peppers & Onions
Bacon, Peppers & Onions
Black olives Veggies – Broccoli, spinach, mushrooms, etc. Or any combinations of those ingredients

  1. Preheat oven to 325 degrees F.
  2. Place the empty pie shells in the oven for 10 – 15 min. or until golden brown
  3. In a large bowl, whisk together eggs, half-and-half, pepper and salt. Add you other filling ingredients (if you are using bacon or sausage, cook them before you add them to the egg mixture. There is no need to sauté the vegetables.) to the pie shell and pour the egg mixture over the fillings.
  4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
Return to the top of page


~~ Barbara's Crustless Quiche ~~
  • 1/2 cup butter
  • 10 eggs
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 lb large curd cottage cheese
  • 1 lb Monterey jack cheese
  • Peppers, onion, bacon, sausage, etc. (Optional)

Melt the butter. Whip the eggs and when fluffy, add all the other ingredients except the Monterey jack cheese. Add you other filling ingredients (if you are using bacon or sausage, cook them before you add them to the egg mixture. There is no need to sauté the vegetables.)

Grease a pie baking dish and add the mixture and top with the Monterey jack cheese. In a pre-heated 400o over bake for 15 minutes and then reduce the heat to 350o and continue baking for 35-50 minutes or until the top is golden brown.

Serves 8-10

Return to the top of page

Soups

~~ New England Clam Chowder ~~
  • 3 dozen hard shell clams, shucked, with their juices reserved (about 3 cups) or 2 cups canned chopped clams
  • 2 medium-sized potatoes, peeled and cut into 1/2 inch dice (about 2 cups)
  • 1 cup finely chopped onions
  • 2 cups milk
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 4 TSP Butter

If using fresh clams ( See Steamed Clams under the Seafood section ) separate the soft part of the clams (stomach) from the hard part surrounding it. Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid. Melt the butter add the onions and cook over moderate heat for about 5 minutes, until they are translucent but not brown. Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender. Stir in the reserved soft parts of the clams (or the canned clams ) and the cream, and simmer for an additional 3 minutes. Adjust the seasoning with salt and pepper. Allow to sit off of heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls.
Return to the top of page

~~ Crock Pot Chicken Soup ~~

I use a store bought oven roasted chicken and after I picked it clean for meals (I usually reserve enough meat for the chicken soup, about one cup) I throw the carcass in to the crock pot. I wrap it in a cheese cloth, place it in the crock pot and cover it with water for about 4 hours on “Hi” (The cheese cloth is to prevent the bones from breaking up and having to pick them out of the broth.).

I remove the bag of bones and put the chicken meat that I reserved in the crock pot with the broth; I also add carrots, onion, and celery (There is no “right” amount, just add however much you like.). I then cook it for another 4 hours but this time on “Low.” If you want you can add salt to taste.

I usually serve the soup with Spaetzles or egg noodles.
Return to the top of page

~~ Slow Crooker French Onion Soup~~
Bowl of home made Onion Soup

  • 4 onions
  • 16 oz Reduced sodium beef broth
  • 2 Beef bouillon cubes
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 4 cups Shredded Mozzarella cheese
  • 2 cups Croutons
  • 2 tbls Butter

Dice the onions and in a frying pan melt the butter and add the diced onions, sauté until they just start to caramelize. Add all the ingredients except the Mozzarella cheese and the croutons in a 2 quart crockpot and cook on low for 8 hours.

Serve in a soup bowl with the croutons on top and cover with the Mozzarella cheese, brown the cheese under the broiler.

Return to the top of page

Main Dishes

Meats

~~ Apple Glazed Pork Roast ~~
  • 4 lbs. Pork Loin Roast
  • 6 Apples
  • 1/4 Cup Apple Cider
  • 1/2 Cup Brown Sugar
  • Salt and Pepper

Trim the excess fat off of the roast and rub in the salt and pepper. Then brown the roast in a frying pan or up the broiler. Place the roast in a crock-pot and add the Cider. Peel and quarter the apples and place on top of the roast. Cover with the brown sugar. Cooked in a covered crock-pot on low for 10 to 12 hours.
Return to the top of page


~~ Pot Roast ~~
  • 2 - 2 1/2 LBS Pot Roast
  • Onions
  • Potatoes
  • Carrots
  • Cellery
  • 1 PKG Onion Soup Mix
  • 1/2 Cup Red Wine
  • Water

Set the oven to 425 o F. Place the roast in a pan to brown, leave in the oven uncovered until it's good and brown. Cut the vegetables into 1 inch pieces. Remove from the oven and add 1/2 inch of water, onion soup mix, potatoes, onions, carrots, cellery and red wine. Set the oven to 350 o F. Cover and cook for 1 hour per pound. Use the remaining drippings for gray.
Return to the top of page


~~ Beef Stroganoff ~~
  • 2 Lb. Sirloin steak, cut into thin strips
  • 2 Lb. Sliced fresh mushrooms ( Optional - if you are like me and hate mushrooms )
  • 2 Medium onions, sliced
  • 2 TSB Oil or shorting
  • 3 Beef bouillon cubes
  • 1 Cup Hot Water ( Option - 1/2 cup Hot Water and 1/2 cup Hot Wine )
  • 1/2 TSP Salt
  • 2 TBS Tomato paste or catsup
  • 1 TSP Dry or prepared mustard
  • 2 TSP Flour
  • 1/2 Cup Cold water
  • 1/2 to 1 Cup Sour Cream

In a large frying pan, sauté the steak, mushrooms and the onions in the hot oil until golden brown. Dissolve the bouillon cubes in the hot water, add the salt tomato paste and mustard. Pour over the steak, cover and simmer for 30 - 45 minutes, until tender. Combine the flour and cold water. Slowly stir into the meat mixture. Cook, stirring constantly, until the mixture comes to a boil. Reduce heat. Stir in the sour cream. Heat, but do not boil. Serve over rice or egg noodles.
Return to the top of page


~~ Stuffed Green Bell Peppers ~~
  • 4 Medium Green Bell Peppers
  • 1 lb. Chopped Meat
  • 2 Cup Cooked Rice
  • 16 oz. Can of Tomato Sauce
  • 1 Cup Shredded Cheddar Cheese
  • Salt and Pepper

Remove the tops and seeds of the peppers. Par boil the peppers in boiling water. Mix the cooked rice, ground beef, ½ cup of the tomato sauce and salt and pepper together. Stuff the peppers with the mixture. Top the peppers with the cheese and pour the remaining tomato sauce over them. Place them in a casserole disk. Cover and bake at 350o F for one hour or cook in a crock-pot on low heat for 8 to 10 hours
Return to the top of page


~~ Diana's Chili ~~
  • 1 LB. Lean ground beef or beef cubes
  • 1/2 LB. Salt Pork
  • 1 Large Green Pepper
  • 1 Large Onion
  • 16 oz Can Red kidney beans
  • 16 oz Can Pinto beans
  • 2 - 16 oz Can Tomato sauce
  • 2 TBS Cumin
  • 2 TBS Chili power
  • 2 TBS Minced garlic
  • 1 Cups Water ( Option - Beer )
  • 1/4 Cup Cornmeal
  • Tabasco sauce

Cut the salt pork up into 1/4 inch strips. Brown the ground beef or beef cubes and salt pork in a skillet. Coarsely chop the onion and pepper. Except for the cornmeal and the Tabasco sauce, add all the ingredients into a 4-quart crock pot and let the ingredients mingle and get to know one another for about 4 hours on high.. Stir in the cornmeal to thicken. Season to taste with the Tabasco sauce.

I don't use cornmeal any more because I'm diabetic and I have to watch my carbohydrates.
Return to the top of page


~~ Meatballs ~~
  • 1 LB Lean chopmeat
  • 1/4 Cup Seasoned breadcrumbs
  • 1 Egg
  • 1 QT Spaghetti sauce

Mix the chopmeat, breadcrumbs and egg together. Shape into meatball and place in the bottom of a crock pot. Cover with spaghetti sauce and cook on high for four hours. Option - you can add Italian sausage to the meatballs to cook.
Return to the top of page


~~ Stir Fried Beef ~~
  • 1 Steak ( Options - Skinless Chicken Breasts or Boneless Pork Chop )
  • 1 Onion
  • 1 Pepper
  • 1 Celery stalk
  • 1/4 Cup Sliced almonds
  • Teriyaki sauce or other marinades like McCormick Mesquite marinade
  • 2 TBS Olive oil
  • Tobasco sauce

Cut the meat into quarter inch strips and marinade for at least 1 hour in the refrigerator. Cut the onion and pepper into quarter inch strips. Dice the celery into quarter inch pieces. Sauté the vegetables in the olive oil. Add the meat and marinade sauce to the vegetables and stir until the meat is cooked. Add the Tobasco sauce to taste. Then add the almonds and serve over rice.
Return to the top of page


~~ Chicken Casserole ~~
  • 4 Boneless, skinless chicken breast ( Option - Pork chops )
  • 4 Cup of stuffing mix
  • 1 Can of Campbell's Cream of Celery soup
  • 1/4 LBS Sliced provolone cheese

Place the chicken on the bottom of the casserole dish and cover with stuffing mix. In a bowl mix the soup with one can of water ( Option - use wine instead of water ). Pour over the stuffing and add the cheese on top of the suffing. Cover and bake for 1 hour and 350 o F.
Return to the top of page


~~ Sunday Chicken ~~
  • 4 Skinless, boneless chicken breast ( Option - 8 pork chops )
  • 1 Can Campbell's Cream of Celery Soup
  • 1 Can Chicken Broth or 10 oz White wine
  • Paprika, salt and pepper

Cut the chicken into 1-inch cubes and place them into a crock pot. Combine the soup and chicken broth and pour over the chicken. Cook for 8 hours on low heat or 4 hours on high heat.
Return to the top of page


~~ Saltim Bocca ~~
  • 12 Veal cutlets ( Option - 4 skinless, boneless chicken breast )
  • 1 LB prosciutto, thinly sliced
  • 12 Slices Provolone cheese
  • 4 TSB Flour
  • 1/2 Cup minced garlic
  • 1/4 Cup olive oil
  • 1/4 Cup Butter
  • 2 TBS Ground Sage
  • 2 TSB Chopped parsley
  • 1 Cup Dry white wine
  • 4 oz beef stock
  • Salt and pepper to taste

Pound the veal into thin scaloppine ( If using chicken, cut the chicken in to ¼ inch thick cutlets ). Sprinkle each piece with sage and garlic, Then place a slice of prosciutto on top of each scalloppine. Press together firmly. Mix the salt and pepper and flour together. Then coat the meat in the flour mixture. Heat the butter and oil in a large frypan. Sauté the meat for 2 minutes on each side. Add the parsley, wine and stock and simmer for 2 minutes. Remove to a serving dish, cover the meat with a slice of provolone cheese and pour the sauce over the top.
Return to the top of page


~~ Veal ( Chicken ) Scaloppini ~~
  • 6 Veal cutlets ( Option -3 skinless, boneless chicken breast )
  • 1/4 Cup Flour
  • 1 TSP Salt
  • 1/8 TSP Pepper
  • 2 TBS Butter
  • 1 Cup Sliced fresh mushrooms ( Optional - if you are like me and hate mushrooms )
  • 1/4 Cup Dry Sherry
  • 1/4 Cup Water
  • 2 TBS Chopped chives
  • 1 TBS Lemon juice
  • 1 TSP Rosemary, tarragon or marjoram

Pound the veal into thin scaloppine ( If using chicken, cut the chicken in to 1/4 inch thick cutlets ). Combine the flour, salt and pepper and coat the veal with the seasoned flour. In a large fry pan, brown both sides of the veal in the hot butter until golden brown. Add the rest of the ingredients and simmer covered for 10 minutes. Remove to a serving dish and pour the sauce over the top.
Return to the top of page


~~ Diana's Honey Sesame Chicken Kabobs ~~

  • 1/4 cup olive oil
  • 1/3 cup Tahini (Sesame Seed Paste) - See below
  • 1/3 cup honey
  • 1/3 cup low sodium soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers, cut into 2 inch pieces
  • 2 doz. Cherry tomatoes
  • 1 teaspoon cornstarch
  • Skewers

In a large bowl, whisk together oil, honey, soy sauce, tahini and pepper. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables into a saucepan. Add the cornstarch and stir until smooth. Bring to a rolling boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
Thread chicken and vegetables alternately onto the skewers.
(Hint: use two skewers instead of to prevent the chicken and vegetables from rotating)
(Hint: put the chicken and vegetables each on spate skewers, that way you can take each vegetable off the grill when they are done)
Baste with honey glaze. Grill 4-6 minutes longer or until chicken juices run clear, turning and basting frequently.
========================

~~Tahini (Sesame Seed Paste) Recipe~~
  • 3 Tablespoons sesame seeds
  • 1/2 teaspoon sesame oil
  • 1/3 cup tepid water

Place sesame seeds in a blender or food processor and grind until smooth. Add sesame oil. Process until combined. With the blender running, add the water in a very slow, steady stream and blend until smooth.
Return to the top of page

~~ Chicken Margarita Fajitas ~~

  • 12 ounces boneless skinless chicken breast halves (or your favorite steak), cut into 2 x 1/2 inch strips
  • 1/4 cup olive oil + 2 tablespoons of oil
  • 1 fresh lime + lime zest from the lime
  • 1/4 cup tequila (1/4 cup water optional)
  • 2 tablespoons chopped fresh cilantro, divided
  • 2 minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 8 low-carb flour tortillas
  • 1 onion, thinly sliced
  • 1  green bell (or 2 Cubanelle pepper) pepper, cut into thin strips
  • flour or corn starch
  • refried beans (optional)
  • sour cream (optional)
  • green chili salsa (optional)
Directions:

1. Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin and lime peel in a plastic bag and marinate, refrigerated, 4 hours or overnight.
2. Drain chicken, save the marinade
3. Heat 2 tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
4. Add pepper strips and cook 2 minutes, until crisp-tender.
5. Transfer vegetables to a bowl.
6. Warm the tortillas
7. Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
8. Stir in vegetables and add the marinade and discard the rest of it
9. Cook, stirring, 2 minutes more (you can deglaze the pan with a little bit more tequila).
10. Stir in remaining cilantro.
11. Remove the chicken, onions and peppers, thicken the marinade with the flour or corm starch
11. To serve, spoon chicken mixture and thicken marinade onto the warm tortillas and top with refried beans, sour cream and salsa, if desired.

Total Carbohydrate = it is that of the tortillas

Return to the top of page


~~ Diana’s Chicken Cordon Bleu ~~
  • 6 boneless, skinless chicken breast halves
  • 6 thin slices cooked ham
  • 6 slices Swiss cheese
  • 1/3 cup Mayonnaise
  • 1/3 cup Italian seasoned dry bread crumbs
Preheat oven to 375°. Line a baking sheet with aluminum foil, then spray with no-stick cooking spray; set aside
Butterfly the chicken by slicing each chicken breast 3/4 quarters of the way through and open them up
Pound chicken breasts to flatten them to about a 1/4 inch thick.
Place the a slice of Swiss cheese and a slice of ham on each breast and then fold them over and put a toothpick through them.
Brush the chicken with mayonnaise, then coat in bread crumbs.
Arrange the chicken on the prepared baking sheet and bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven and remove the toothpicks. 

Return to the top of page

~~ The Best Hamburger ~~
  • 1 pound of 83% - 85% ground beef
  • 1 egg
  • ¼ cup of bread crumbs
  • 1 tablespoon of Worcestershire sauce
  • 1/2 tablespoon Montreal steak seasoning
Mix all the ingredients together, press into hamburger patties.
That’s it.

I think that the secret is in the high fat content and the bread crumbs because the fat is what adds the taste and the bread crumbs hold the savory juices in the burger. The egg acts as a binder and the Worcestershire sauce and Montréal steak seasoning are for seasoning so you can play around with those ingredients for your own taste.

You can also stuff you hamburgers with cheese (Feta, or blue cheese, or American cheese, or brie, or any other type cheese), or onions and peppers, or hot pepper relish.

When I cook the burgers on a grill I do it with high heat to sear both side of the burger and then move it to medium heat.

Return to the top of page

Seafood

~~ Steamed Clams ~~
  • 4 LBS Quahaug or Long Neck Clams
  • 6 Cups Water
  • 1/3 Cup White vinegar
  • 1/2 Cup Boiling water
  • Butter, melted

Discard any broken-shells or open clams ( those are dead clams and they could cause diseases. ) Place the rest of them in a large pot and cover them with the water and vinegar. Let them stand for 30 minutes. Then drain and scrub them in cold fresh water. Place the clams in a steamer pot or a large 6-quart pot. Add the ½ cup of boiling water and boil for an additional 5 to 8 minutes. The clams should have opened at least an inch. If some of them have not open discard them. Serve them while they are hot along with cups for the melted butter and the clam broth.
Return to the top of page


~~ Clam Fritters ~~
  • 1 Pint Clams( See Steamed Clams or use 1 can of minced Clams )
  • 1 TBS baking powder
  • 1/2 TSP salt
  • 1 Cup Milk
  • 1 TBS Butter
  • 3/4 Cup Flour
  • 1 TSP Parsley, chopped
  • 2 Eggs, beaten
  • 2 TSP onion, grated

Drain clams and chop. Combine dry ingredients. Combine eggs, milk, onion and butter. Combine the clams with dry ingredients and stir until smooth. Drop batter by using teaspoons full into hot shortening at 350 degrees F and fry for 3 minutes, or until golden brown. Drain on absorbent paper.
Return to the top of page


~~ Boiled Lobster ~~
  • 2 Live Lobsters
  • 2 to 4 Quarts of Water
  • Butter, melted

Fill a large 6-quart with water about 2/3 full. Bring to a boil, place the lobster head first into the boiling water. Cover and reduce the heat to a simmer and simmer for about 12 minutes or until the lobsters turn bright red. Serve with melted butter. The best parts are the claws, tail ( de-vein the intestinal vein ) and the legs. Some People also like the green tomalley ( liver ) and the coral roe ( females only ).
Return to the top of page


~~ Lobster Newburg ~~
  • 2 cups chopped boiled lobster
  • 1/4 cup butter
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sweet paprika
  • 1 cup heavy cream
  • 3 egg yolks, slightly beaten
  • 2 tablespoons dry sherry
  • 6 puff pastry shells, baked, or toast points
  • Salt to taste

Preparation:

In a bowl, beat the egg yolks. In top of a double boiler, melt butter add flour to make a roux, stirring until smooth. Stir in salt, nutmeg, and paprika. Gradually stir in the cream, stirring constantly until heated. Slowly add the beaten egg yolks, while stirring constantly. Add lobster to the sauce, stirring until mixture is thickened and lobster is heated through, about 10 minutes. Stir in sherry.

Serve lobster Newburg in pastry shells or over toast points.

Lobster Newburg recipe serves 6.

Return to the top of page


~~ Lobster Roll ~~
Buttered
  • 1 1/2 lbs of picked lobster meat/li>
  • 1 packaged of hot dog rolls
  • 2 sticks of butter
  • 1 tbs of lemon juice
  • 1/8 tsp Old Bays seasoning

Melt the butter in a sauce pan, add the Old Bays and then stir in the lobster meat just enough to warm the meat (you don’t want to overcook it or the lobster meat will toughen up). Then add the lemon juice.

While you are warming the lobster meat toast the hot dog rolls.

Fill the rolls with the buttered lobster meat and dribble the seasoned butter on the roll.

Mayonnaise
  • 1 1/2 lbs of picked lobster meat/li>
  • 1 packaged of hot dog rolls
  • 1/2 cup of chopped celery
  • 4 tbs of mayonnaise (you might want more or less mayonnaise depending on your taste)
  • 1 tbs of lemon juice
  • 1/8 tsp cayenne pepper
  • 1/8 tsp Old Bays seasoning

While toasting the hot dog roll mix together all the other ingredients , then fill the rolls with the mixture.


Return to the top of page


~~ Shrimp ( Chicken ) Creole ~~
  • 1 Medium size onion
  • 2 Celery stalks
  • 1 Green pepper
  • 15 OZ Tomato sauce
  • 2 Cups Medium shrimp ( 2 lbs Diced Chicken )
  • 4 TBS Butter
  • Salt
  • Black pepper
  • Sugar
  • Tabasco sauce
  • 2 Cups Cooked rice

( Chicken - cook the diced chicken in a frying pan with 1 TSB of oil, set aside. When the recipe calls for the shrimp, add the chicken instead. )
Slice the onion and brown it in the butter. Cut the celery into 1/4 inch pieces and cut the pepper into 1/4 strips. Add the celery, pepper and tomato sauce to the onions and let simmer for 15 - 20 minutes. Add the shrimp and season with salt, black pepper, sugar and Tabasco sauce to taste. Simmer for an additional 5 minutes. Serve over rice.
Return to the top of page


~~ Shrimp ( Chicken ) Scampi II~~
  • 2 cups Medium shrimp ( 2 lbs Diced Chicken )
  • 1 Green Pepper
  • 1 Medium Onion
  • 1 teas. Garlic
  • 1TBS Olive oil
  • 16 oz Spaghetti sauce
  • Linguini
  • Parmesan cheese
( Chicken - cook the diced chicken in a frying pan with 1 TSB of oil, set aside. When the recipe calls for the shrimp, add the chicken instead. )
Cut up the pepper in to ¼ inch strips and cut up the onion also in to ¼ inch slices. Sauté the peppers and onions in the olive oil. If using un-cooked shrimp add them to the onions and peppers about have way through sautéing, otherwise add the garlic, shrimp and spaghetti sauce when they are finished sautéing. Let simmer for about10 - 15 minutes. Pour over the cooked linguini and sprinkle with parmesan cheese
Return to the top of page


~~ Seafood in a Cream Sauce (Carbonara)~~
  • 1 medium chopped onion
  • 1 Tbsp minced garlic
  • 4 Tbsp fresh parsley,chopped
  • 2 Tbsps olive oil
  • 1 tablespoon melted butter
  • ½ lb cocktail size shrimp
  • ½ lb picked lobster
  • ½ lb scallops
  • ½ cup Half & Half
  • ¼ lb of chopped bacon
  • ½ cup of coarsely grated Parmesan cheese
  • 1 lb fettuccini
Start cooking the fettuccini. In frying pan pour the olive oil and add the butter, saute the onions and garlic until the onions are transparent.

While the onions and garlic are sauteing, in a bowl lightly whisk the Half & Half and eggs.

Add the seafood to the onions and garlic. In the frying pan over low heat add the Half & Half and eggs mixture, stir until warm (but do not let boil).

Pour over the cooked fettuccini and sprinkle the Parmesan cheese on top.
Return to the top of page


~~ Quick Lobster (Chicken) Pot Pie ~~

Lobster Pot pie

  • 1 cup cooked lobster meat – substitute 2 skinless chicken breasts, cut up in to cubes for the lobster meat if you are making chicken pot pie.
  • 1 cup frozen mixed vegetables, thawed
  • 1 cup frozen diced potato, thawed
  • ½ cups small whole onions, thawed
  • 1 (10 ounce) can cream of celery soup (I used low sodium) – substitute a can of cream of chicken for chicken pot pie
  • Frozen pie crust

Preheat oven to 400°F. Place the pot pie bowl (I use individual pot-pie pottery bowls) on the pie crust and cut out a circle the size of the bowl. Mix the lobster and vegetables together and place in the pot pie bowl. Mix the cream of celery soup together with 1/2 can of water (the soup can) and add the soup to the bowl, filling it to just below the top of bowl. Cover the bowl with the pie crust and poke some holes in the top. Bake in the oven for 30 minutes or until top turns golden brown.

Total carbohydrates are around 14g (7g from the pie crust and 7g from the soup).

Return to the top of page

Pasta

~~ Lasagna ~~
  • 1 Box of Lasagna noodles
  • 1 Cup Cottage Cheese
  • 1 Cup Ricotta Cheese
  • 2 Cups Mozzarella Cheese
  • 1 LBS Sausage
  • 1 LBS Meatballs ( see the Meatballsl recipe )
  • 32 OZ Spaghetti sauce

Boil 6 quarts of water and add the box of lasagna noodles. Cook for 10 minutes. Break up the sausage and brown the sausage in a frying pan, mix with a 1/3 of the spaghetti sauce. Break up the meatballs and mix with a 1/3 of the spaghetti sauce. In a 10" x 14" x 3" pan, coat the bottom with a layer of spaghetti sauce. Then add a layer of noodles, a layer of cottage cheese, a layer of noodles, a layer of meatballs, a layer of ricotta cheese, a layer of noodles, a layer of sausage and a layer of noodles. Cover with the rest of the spaghetti sauce and mozzarella cheese. Bake at 350 oF for 20 minutes.
Return to the top of page


~~ Spaetzles ~~
( Type of noodle for soups )
  • 2 Cups All purpose floor
  • 2 Eggs
  • 3/4 Cup Milk
  • 1 TSP Salt

Mix the ingredients together and spoon ( marble size pieces ) into boiling water.

History: My grandmother used to make spaetzles and add them to her homemade split pea soup.
Return to the top of page


Vegetables

~~ Corn Soufflé ~~
  • 2 Eggs, beaten
  • 1 Cup Corn
  • 1 Cup Milk
  • 1 TSP Sugar
  • 1 TSP Corn Starch
  • 1/2 Stick of Butter
  • Salt and Pepper

Mix the cornstarch and sugar together. Then add the milk and stir until the corn starch is dissolved. Add the mixture to the beaten eggs and melted butter. Pour in a 1-quart casserole dish, add the corn ( If you are using frozen corn, then thaw first ) and bake at 325o F for 30 - 45 minutes.
Return to the top of page


~~ Scalloped Potatoes ~~
  • 6 Medium potatoes
  • 1 Medium onion
  • 2 1/2 Cup Milk
  • 3 TBS All-purpose flour
  • 3 TBS Butter
  • 1 TSP Salt
  • 1/4 TSP Pepper

Peel and slice the potatoes and onion into 1/4 inch slices. Melt the butter add the milk and add the flour, salt and pepper mix together. Heat and stir until the sauce thickens. . In a 2-quart casserole dish layer the potatoes and onions. Add the part of the white sauce saving enough for each layer. Cover and bake in a 350o F oven for 1 hour or until the potatoes are tender.
Return to the top of page


~~ Andrea's Chessy Potatoes ~~
  • 12 Medium Potatoes
  • 1 lb Wisconsin sharp cheddar
  • 1/2 cup butter
  • 8 oz sour cream

Cook potatoes in skins (boil, bake or microwave). When cooled, peel and cut into small pieces. Melt cheese, butter and sour cream on low in saucepan. Mix with potatoes and put in casserole dish. Cook at 350oF for 25 - 30 minutes
Return to the top of page


~~ Potatoes Au Gratin ~~
  • 6 Medium potatoes
  • 1 Medium onion
  • 2 1/2 Cup Milk
  • 3 TBS All-purpose flour
  • 3 TBS Butter
  • 2 Cups Shredded Cheese
  • Salt and Pepper

Peel and slice the potatoes and onion into 1/4 inch slices. Melt the butter add the milk and add the flour, salt and pepper mix together. Heat and stir until the sauce thickens. In a 2-quart casserole dish layer the potatoes, onions and cheese. Add the part of the white sauce saving enough for each layer. Cover and bake in a 350o F oven for 1 hour or until the potatoes are tender.
Return to the top of page


~~ Mom's Secret Potatoes Salad ~~
  • 6 Medium boiling potatoes ( 2 lbs )
  • 1 1/2 Cups mayonnaise
  • 2 tbs Sweet Relish
  • 1 tbs Sugar
  • 1 Small onion

Boil potatoes for about 35 minutes or until tender.
While the potatoes are boiling chop the onion and then mix all the other ingredients together.
When the potatoes are done cool to room temperature and peel. Then cut the potatoes into about 1 inch squares and mix with the dressing.
Cover and refrigerated for at least 1 hour.
Return to the top of page


~~ Diana's Potatoes Salad ~~
  • 6 Medium boiling potatoes ( 2 lbs )
  • 1 1/2 Cups low-fat mayonnaise
  • 2 tbs Sweet Relish
  • 1 tbs Vinegar
  • 1 tbs Sugar
  • 1 Small Onion
  • 1/3 Cup thinly sliced celery

Boil potatoes for about 35 minutes or until tender.
While the potatoes are boiling chop the onion and then mix all the other ingredients together.
When the potatoes are done cool to room temperature and peel. Then cut the potatoes into about 1 inch squares and mix with the dressing.
Cover and refrigerated for at least 1 hour.
Return to the top of page


Grains and Legumes

~~ New England Baked Beans ~~
  • 1 LB Navy Beans
  • 1/4 LB Salt Pork
  • 1 Medium Onion, peeled
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Un-sulfured Molasses
  • 1 TSP Dry Mustard
  • 1 Pint Water
  • Salt and Pepper to taste

Pick the beans over for blemished beans, rinse and soak overnight in cold water. Drain the beans. Slice the salt pork into pieces. Place in the bottom of a bean pot the onion and salt pork. Add the drained beans. Bring the pint of water to a boil and add the brown sugar, molasses, mustard, salt and pepper. Add the mixture to the beans and add additional water to cover the beans. Bake at 350o F for 6 hours. Adding boiling water as necessary to cover the beans while cooking.
Return to the top of page


~~ Rice Pilaf ~~
  • 1 Cup Rice
  • 2 2/3 Cups Chicken Broth
  • 4 TBS Orzo
  • 2 TBS Butter

Melt the butter in a pan and add the orzo. Brown the orzo until light brown in color and add the chicken broth and rice. Cover, simmer and stir occasionally, cook for 20 -30 minutes (I have been adding green and red bell peppers and onion to it when you add the broth).
Return to the top of page


Dessert

~~ Bread Pudding ~~
  • 2 Cups Milk
  • 6 Cups dry bread cubes ( 8 Slices of bread )
  • 2 Large Eggs, beaten
  • 1/2 Cup Raisins
  • 1/4 Cup Butter
  • 1 TSP Ground cinnamon or nutmeg
  • 1/4 TSP Vanilla extract
  • 1/2 Salt

Heat the milk and butter until the butter melt, but do not boil the milk. Add the eggs, cinnamon and vanilla extract and blend together. Pour in a 1½ quart casserole dish and add the bread cubes and raisins. Place the casserole dish in a large pan and add some water to the pan so that the water level is half way up the out side of the casserole dish. Bake at 350 F for 40 - 45 minutes.
Return to the top of page


~~ Strawbeery Tiramisu ~~
  • 16oz. mascarpone cheese
  • ½ pint of fresh strawberries
  • ¾ cup confectioners' sugar
  • 8 oz whipped cream ( Can use frozen whipped cream, but defrost first. )
  • 1 cup of coffee at room temperature
  • 4 tbs. coffee liqueur
  • 24 ladyfingers
  • 2 tsp. unsweetened cocoa powder ( Or shaved dark chocolate )

In a large mixing bowl blend together the cheese and sugar and then fold in the whipped cream. Finally add the coffee and coffee liqueur and place the mixture in the refrigerator for at least one hour.
To serve; remove the stems and core the strawberries, then cut them in half. In a dessert bowl place two ladyfingers cut in half. Scoop the filling on top of the ladyfingers. Then place four strawberry halves on top of the filling and sift the cocoa powder ( or shave the dark chocolate ) on top.
Return to the top of page

  • 2 Cup Fruit*
  • 1/4 cup plus 2 tbsp. butter
  • 2 tbsp sugar
  • 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 3/4 cup milk
  • ¼ tbsp brown sugar
  • ½ tsp. cinnamon**
  • ½ tsp. nutmeg**
 

Melt the  butter and put all but the 2 tbsp. in a Pyrex 10 inch pie dish. Combine the white sugar, flour, baking powder and salt, add the milk and the 2 tbsp. of butter stir until mixed. Pour batter over butter in baking dish BUT DO NOT STIR. Spoon the fruit* mixture on top of the batter. Bake at 350 degrees for 1 hour.

 *For apple (about 3 apples) and peaches (about 4 peaches): Peel and slice them in to wedges. Then combine the cinnamon, nutmeg and the brown sugar in a 1-gallon ziplock bag and then add the fruit. Shake to coat the fruit. Spoon the fruit mixture on top of the batter.
**For Blueberries, Strawberries, Raspberries and blackberries: Do not use the cinnamon & nutmeg. Remove the stems and spoon the fruit mixture on top of the batter.

Serving size: 1/2 cup is about 28g of carbs.

Return to the top of page

Pastries

~~ Poppy Seed and Nut Rolls ( Potica ) ~~
Dough
  • 1 1/2 Cakes Yeast
  • 3 Cups Flour
  • 1 Whole Egg
  • 2 Egg Yolks
  • 1/2 Cup Lukewarm milk
  • 1 TBS Sugar
  • 1 1/2 Butter

Dissolve yeast with sugar in lukewarm milk. On a floured surface crumble butter together with the flour, then work in the egg and yolks to together with the yeast mixture. If the dough is too hard to work, add a little more milk. Knead until dough does not stick to fingers or surface. Divide in two and let rise in a warm place for 45 minutes to one hour. Roll one ball out into a 10 x 12 inch rectangle about 1/4 inch thick and spread with either of the fillings. Roll up like a jellyroll. To make one poppy seed and one walnut roll make only half the amount of fillings. Place the rolls well apart on an ungreased baking sheet and allow to rise for a half an hour or so in a warm place. They will look risen but will not double in size. Brush the tops with egg yolk; bake at 350o F until nicely browned, about 30 to 40 minutes. Remove from oven, cover loosely with a dishtowel and let cool.

Fillings

Poppy Seed Filling
  • 1/2 LBS Ground poppy seeds
  • 2 Cups Sugar
  • 1 TSP Cinnamon
  • 1 to 2 TBS Water

Cook first four ingredients with just enough water to hold mixture together for about one minute. Let cool, then spread on top of the of the and roll up the dough.

Walnut Filling
  • 2 Cups Ground walnuts
  • 2 Cups Sugar
  • 1/3 Cup of Milk
  • Grated peel of one lemon

Mix nuts and sugar. Sprinkle dough with the milk, spread nut mixture over the dough. Sprinkle with the lemon peel. Roll up. 

History: My grandmother used to make this for the holidays, she used to spend a whole day making pastries for the holiday and one of my favorites was the poppy seed and nuts rolls. She also used to make Beer Crullers that I loved, but alas, she never wrote any recipes down and they were lost when she passed away. I found the poppy seed and nut roll recipes online and in Yankee Magazine and my recipe is a blend of the recipes. If anyone has a beer cruller recipes I would love to have a copy and I'll give you credit on this page. 
Return to the top of page