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Full Online Book HomeLearning KitchenVegetables - Chayote - Vegetable Stuffed Chayote
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Vegetables - Chayote -  Vegetable Stuffed Chayote Post by :AdrianB Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2722

Click below to download : Vegetables - Chayote - Vegetable Stuffed Chayote (Format : PDF)

Vegetables - Chayote - Vegetable Stuffed Chayote

2 Medium Chayote Fruit -- (8 Oz Each)
1 Cup Mushrooms, Fresh -- Sliced
1/2 Cup Sweet Red Pepper -- Chopped
1 Clove Garlic -- Minced
1 Tablespoon Margarine
1 1/2 Cups Whole Grain Bread Crumbs -- Toasted*
1/2 Cup Parmesan Cheese -- Shredded
1 Egg -- Beaten
2 Tablespoons Cilantro -- Snipped
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Instant Bouillon Granules
1/4 Cup Water

Halve Chayote lengthwise. Place halves in enough cold salted water to cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until tender. Drain.

When cool enough to handle, remove seed. Scoop out and reserve pulp to within 1/4 inch of skin. Invert shells; set aside to drain. Chop pulp, drain. If necessary, squeeze pulp between paper towels to remove excess liquid. Set aside.

Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper, onion and garlic in hot margarine till tender but not brown. Remove from heat. Stir in Chayote pulp, toasted bread crumbs, 1/3 cup of the parmesan cheese, eggs, cilantro, salt and pepper. Dissolve the bouillon granules in the water; stir into stuffing. Spoon stuffing into Chayote shells.

Place shells in a 2 quart square baking dish. Cover and bake in a 350 degree oven about 25 minutes or till heated through. Sprinkle with remaining parmesan cheese. Bake for 3 to 5 minutes more till cheese melts. Makes 4 servings.

* To toast bread crumbs, spread them in a single layer in a shallow baking pan. Bake in a 350 degree oven about 8 minutes or till toasted.
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Vegetables - Holiday Collard Greens Vegetables - Holiday Collard Greens

Vegetables - Holiday Collard Greens
4 lbs. collard greens, well rinsed with stems removed 4 Tablespoons olive oil 6 cloves of garlic,sliced 1 meaty ham bone 1 cup defatted chicken broth Fresh ground black pepper, to taste Salt if needed. Stack greens in piles and roll then up from stem to tip. Cut the rolls crosswise into 1" strips and set aside. Place the oil in a large, heavy pot over low heat. Add garlic and cook, string unitl it begins to color slightly, about 5 minutes.

Vegetables - Sweet And Sour Celery Root Vegetables - Sweet And Sour Celery Root

Vegetables - Sweet And Sour Celery Root
Serves 4 1 large celery root 3-5 carrots 4 Tbl. oil 3 Tbl. lemon juice 1 heaping Tbl. instant chicken soup mix 3 tsp. sugar Wash the celery root but do not peel. Cut the root into 1/4" slices and peel each slice, easily. Peel and slice the carrots as well. Put all the ingredients in a heavy saucepan, add half a cup of water and cook, covered, on low heat for 30 minutes. Glaze with the thickened sauce in the pan and serve hot or cold.