It was originally grown in Central America but has spread throughout the world. The vegetable is popular in South America, Thailand and Taiwan. The fruit is grown primarily in Costa Rica and Veracruz Mexico.

Chayote is a member of the gourd family. In the raw form, Chayote can be added to salads. When cooked it is usually handed like a summer squash.

Cooking Instructions: This was cooked with olive oil and sautéed onions. Added Chayote squash after cutting out the seeds and pealing the outside. Covered with a lid and cooked until soft – about 20 minutes. After done cooking, we added red wine vinegar, salt and pepper.

Here is a picture of the raw form:

Finished Melba Toast

Mega Recipe Exclusive – There a several ways to make Melba toast, and much of it depends on the type of bread you use. This recipe will use sourdough bread made from scratch.

Ingredients

slice small

1) Add liquid ingredients, minus the olive oil, to a pan. The olive oil will be used later to spritz the bread before baking.

2) Add the dry ingredients, except the yeast and garlic, to pan. The garlic will be used to sprinkle on the baked bread.

Note: Make sure water and sourdough starter are at room temperature. Cold ingredients will hinder rising process.

3) Mix in a mixer, kneed by hand or in bread machine, but don’t bake in bread machine. Let the mixture rise 3 hours or until it has doubled in size.

Spritz with olive oil

4) Pull off handfuls of dough and roll out into 1 inch rolls. The rolls may be 6 to 8 inches long. Let the dough rise again for about an hour.

5) Place the rolls on a cookie sheet and back for 10 to 15 minutes in a 375 degree oven. Check it to see if it is toasted. Let the bread sit out over night to dry out.

6) Slice the rolls into ¼ slices with a good quality bread knife. lay the slices out on a cookie sheet lined with a silicon pad, and sprits with olive oil. Turn the bread over and do the other side. Sprinkle on garlic powder and place in 375 degree oven for 10 to 15 minutes. Keep an eye on the bread so they don’t burn.

Let cool and serve.

Denver Omelet - pd

The Denver Omelet is the most famous breakfast omelet in the world. Sometimes called a “Western Omelet”, the egg concoction is filled with diced ham, onions, and green bell peppers. Of course there are variations in this omelet.

In the Midwestern United States it is sometimes toped with cheese and a side dish of hash browns. Our omelet includes bacon, red bell peppers and hot sauce to add some heat.

Here are the ingredients:

4 large eggs
1 cup chopped onion
1/2 cup chopped red bell peppers
1/2 cup chopped green bell peppers
1/2 cup cooked diced ham
8 slices cooked bacon – drained and crumbled
2 Tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
a couple drops of your favorite hot sauce

Here is the Preparation:

Melt butter in a large skillet or on a non-stick griddle or pan. Sauté your onions, bell peppers, ham and bacon in pan until the onions start to caramelize.

Whip the eggs in a small bowl and lightly salt. Add pepper and hot sauce if desired. Stir the eggs into the skillet. Lightly brown on one side and then flip to the other. Cook until both sides are brown.

Serve with hash browns and toast.

Enjoy

Chicken and Dumplings

This is a traditional chicken and dumpling recipe. We will be releasing a healthier recipe in the near future, but for now here is the nostalgic version. Here are the ingredients:

2 whole cloves
12 pearl or small whole onions
1 bay leaf
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp black pepper
1 cup chicken broth
3 tbsp cornstarch
1/4 cup cold water
1/2 tsp browning sauce, optional
1 cup Bisquick baking mix
6 tbsp milk
1 1/2 tsp parsley flakes
2 3-ounce cans of chunk chicken breast in water

Cooking Instructions:

Place cloves, and onions into a large stainless steel pot with the water and broth. You can use either a Dutch oven or large saucepan and turn the heat on medium high. Add the garlic, salt, thyme, marjoram, and pepper. Add the pre-cooked chicken. In a bowl combine cornstarch, water, and browning sauce until smooth. Stir it into the pan. Cover and let the mixture cook for ½ to 1 hour.

In another bowl, combine the biscuit mix, milk, and parsley. Take the batter out with a spoon and drop lumps into the simmering liquid. Cook for another 25 minutes without lifting the lid.

Check to see if the dumplings are done by pocking them with a toothpick. If the pick comes out clean, the cooking is done. Serve while hot by scooping it out with a ladle.

Basic Pancakes

This is a basic pancake recipe. Brown sugar can be substituted for granulate white sugar. Wheat flour can be substituted for white flour. If you use a mixer, add the milk and egg first and then mix in the flour until desired consistency.  Pancakes are sometimes refered to as quick-bread.  (see the nutrition information below)

Here are the ingredients:

3 cups all-purpose flour
2 tablespoons and 1 teaspoon baking powder
2 teaspoons salt
2 tablespoons white sugar
2 3/4 cups milk
2 eggs
1/4 cup and 2 tablespoons butter, melted

Cooking Instructions:

Dry Ingredients:

1)   Mix the flour, baking powder, salt and sugar in a large bowl.

Wet ingredients:

2)   Add the milk, egg and butter and begin mixing with a large spoon.

Cooking:

3)   Heat up a griddle or frying pan over a low flame. It is preferable to use a non-stick pan, but remember to grease, oil or place a small amount of butter on it to prevent the pancakes from sticking (only the first time). Use a ladle to scoop and pour about ¼ cup of batter into pancakes on the griddle. Wait until you see bubbles forming on the top of the pancake and then flip the pancakes once.

Mix of Christmas Cookies

There are several types of Christmas cookies, including a sugar cookie, gingerbread snap and coconut macaroons. Here is a recipe for a traditional sugar cookie. The ingredients are:

3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons low fat milk
1 cup butter
2 eggs, well beaten
1 teaspoon vanilla extract
2 cups granulated or pure cane sugar

First mix the butter and sugar in a stand mixer. While the creamy mix is turning add the vanilla extract, eggs and milk. Continue stirring. In a separate bowl mix the dry ingredients including the flour, baking powder, and salt.

Slowly add the dry ingredients to the mix. After thoroughly mixed, cover the bowl and refrigerate for at least 4 hours. Roll out the dough to ¼ inch thick and use a cookie cutter to cut your cookies. Sprinkle the cookies with sugar.

Preheat the oven to 375 degrees and place the cut cookies on a sheet and cook for 8 to 10 minutes. The bottom of the cookie should just start turning brown. Remove the cookies and place them on a cooling rack.

By Mega Recipe

Scones - courtesy Dave souza

Whether you want something different for breakfast
, you are planning a brunch or you just want to enjoy tea (or coffee) and a scone with friends, try this recipe for Light Blueberry Scones that is even diabetic friendly. This lightened version of a scone cuts about 250 to 300 calories from the usual scone by replacing butter with canola oil, whipping cream with low-fat milk, eggs and all-purpose flour with reduced-fat biscuit mix, etc. Now that is special!

LIGHT BLUEBERRY SCONES

3 cups reduced-fat biscuit baking mix

3/4 cup whole wheat pastry flour

1/4 cup canola oil

3 tbsps Splenda Blend for baking

3/4 cup fresh blueberries

1/2 cup plain low-fat yogurt

1/2 cup low-fat milk

1 to 2 tsps cinnamon/Splenda mixture, optional

Preheat oven to 400 degrees.

Lightly coat a baking sheet with nonstick cooking spray; set aside.

In a large mixing bowl, combine the baking mix and pastry flour. Cut the oil in with a fork or two knives until mixture resembles coarse meal. Add the Splenda Blend and blueberries; mix lightly.

Beat the yogurt and milk together in a small bowl; add to the flour mixture. Stir just until blended and a soft dough forms. Over-mixing will make the scones tough! If the dough seems too dry add a little milk, one tablespoon at a time. Flour your hands and pat the dough into a round shape or use a rolling pin and roll into a 1 1/2-inchs thick circle. Score the circle into 16 wedges.

If desired, mix some Splenda Blend with some cinnamon to make 1 to 2 teaspoons of mixture. Sprinkle over the dough.

Place on the prepared pan and bake 10 to 12 minutes at 400 degrees. Remove from the oven and cut the wedges apart. Bake another 3 or 4 minutes until golden brown.

Enjoy!

By: Linda Wilson:

A grandmother with diabetes, I like to share what I’ve learned with others thru my blog at http://diabeticenjoyingfood.squarespace.com

pecan pie - courtesy Jonathunder

Healthy desserts definitely do not need to be boring. Take this one. An amazingly delicious pecan pie recipe that has been in our family for decades. It’s super-easy. Besides the Yum Factor, it happens to be a really healthy dessert too!  (You may know that pecans are very high in all kinds of nutrition food values, so when included, they create very nutritious recipes. Plus – take a look at the flavorful sweetener we use).

You just can’t go wrong with this pecan pie recipe, which is continually raved about whenever we make it.  I can’t even begin to tell you how many people over the years have said it’s the best pecan pie they’ve had. So I just had to share this specialty which has been passed down from my grandma, so this recipe is definitely tried and true. And it’s not just for the holidays (for some reason people associate pecan pie with Thanksgiving and Winter holidays, in the U.S. But make it any time! It’s also perfect for the Fourth of July! Or parties and receptions. You can use either a regular pie crust, or the mini party-style pie shells.

It only takes about 15 minutes to put together.

You will need:

1 to 1 ½ cups pecan halves

1 deep pie shell, unbaked (or mini pie shells)

3 eggs

1/4  tsp salt

1 cup pure maple syrup

1/3 melted butter

2 teaspoons molasses

Beat the above ingredients thoroughly, until mixed well. Then add in the pecan halves and stir well.

Preheat oven to 350 F degrees. Put the pie shell (in its pie pan) onto a cookie sheet as a protection, so the pie mixture will not dribble onto your oven rack and burn while baking. Then pour the above mixture into the pie shell. The mixture will be soupy and can spill. Carefully put into oven. Bake about 50 minutes or until a knife comes out clean.

This fantastic pecan pie recipe is pretty much a no-brainer. Like I said, it takes about 15 minutes to make, but then of course allow for the baking time. You’ll sure to get compliments. So try it out!

We’ve got lots more healthy dessert ideas on our Delicious Healthy Dessert Recipes page.

There’s  a killer strawberry pie (not the gelatinous kind!) and an apple crisp with a truly luscious topping – the best. Both have been in the family for decades, too. So check them out. Plus, we’ve got a really good dessert Forum going where you can get more yummy ideas – and share yours! So be sure to also visit our Share Your Dessert Forum!

By:  Mary Schulte is the founder of ElderOneStop, LLC and www.elder-one-stop.com specializing in one-stop resources and information for seniors and baby boomers — including health, caregiving, nutrition, gifts, activities, gifts, retirement, housing, travel, and more. A free newsletter is available, as well as a web site subscription. And check out our Share Forums too! ]]> http://www.megarecipe.com/recipes/deserts/2009/12/11/raved-about-pecan-pie-nutritious-too.htm/feed 0 http://www.megarecipe.com/recipes/restaurant-style/2009/12/11/red-lobster-crab-alfredo-recipe.htm http://www.megarecipe.com/recipes/restaurant-style/2009/12/11/red-lobster-crab-alfredo-recipe.htm#comments Fri, 11 Dec 2009 09:15:10 +0000 Editor http://www.megarecipe.com/recipes/?p=180

Fiddler Crabs - source: pd

For years the only thing I ate at Red Lobster was their Red Lobster Crab Alfredo. Until one day I found out from a friend that like many of their dishes, and dishes at chain restaurants, it was pre-made at a facility and then reheated at Red-Lobster.

Sigh. The idea of some guy reheating packed food doesn’t appeal to me. I have since made my own Red Lobster Crab Alfredo recipe from scratch that tastes exactly like theirs for a fraction of the price!

You will need the following ingredients for your Red Lobster Crab Alfredo Recipe:

* 6 (8 oz.) cooked snow crab meat, cut into chunks
* 4 tsp of butter
* 4 tsp flour
* 2 cups half-and-half (i.e. half milk and cream)
* 1/2 cup of grated Parmesan cheese
* salt and white pepper to taste
* dash of cayenne pepper (optional)
* 100 gram of cooked linguine

Melt the butter in a large saucepan on low heat and stir in the flour until the mixture looks sandy. Then immediately whisk in the half-and-half, and stir everything together until the mixture forms a thick sauce.

Stir in the cheese, and season to mixture with salt and pepper to taste. Let everything simmer for a few minutes and then stir in the crab meat. Make sure the crab meat is thoroughly cooked and then serve everything over cooked linguine.

Voila! Red Lobster Crab Alfredo. You can add with additional Parmesan cheese to taste.

Do you want to learn more secret recipes from places such as KFC, Applebees, Starbucks, T.G.I. Fridays, Outback Steakhouse, The Cheesecake Factory, The Olive Garden, PF Chang, Chili’s and much much more?

By: Jennifer L. Andrews

Download ==> America’s Secret Recipes by Ron Douglas for more great recipes.

Read my full review of America’s Secret Recipe’s by Ron Douglas at my website EBooks In Review.

Korean Cuisine

Ingredients

* 16 Ounce bag of fresh Chinese egg noodles (Lo mein noodles)
* 3 Tablespoons vegetable oil
* 6 Cloves garlic, minced
* 8 Ounces pork tenderloin, thinly sliced
* 2 Teaspoons rice wine vinegar
* 6-8 Cups water
* 3 Tablespoons soy sauce
* 2 Tablespoons dashida powder (Beef flavored soup stock)
* 2 Teaspoons ginger, grated
* 2 Cups cabbage kimchi, chopped in big pieces
* 4 Ounces shitake mushrooms, thinly sliced
* 7 Ounces firm tofu, cut into 1-inch squares
* 4 Baby bok choy, quartered
* 2 Scallions, thinly sliced
* 2 Teaspoons dark sesame seed oil
* Salt and pepper to taste (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough salt for your taste.)
* Sriracha sauce (Optional but highly recommended.)

Directions
In a large pot add vegetable oil and garlic and sauté until soft. Add pork and cook until it is slightly browned. Season with salt, pepper and rice wine vinegar and stir for 2 minutes. Add kimchi and sauté for 3 minutes.

Add the water, soy sauce, dashida, and ginger. Stir and simmer on low heat for about 15 minutes. Add the mushrooms and tofu and turn up the heat to medium. Cook for 3 minutes.

Carefully add the egg noodles, bok choy and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper. Simmer for 3 minutes.

Putting It All Together
Equally divide the soup in four large bowls. Drizzle the sesame seed oil and top with scallions. For that extra kick and flavor, add sriracha sauce (For those who can handle the heat).

Serves 4

By: Hae Jin Higgins

Marketing and communications strategist turned biographer of family recipes and traditions. Currently writing a biographical cookbook of family history and recipes that include traditional Korean, Lebanese, German, Irish and American dishes.