Baked Stuffed Mirlitons Chayote Or Vegetable Pears Recipes

Steps:

• Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
• When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
• Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

Steps:

• 1. Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
• 2. Sprinkle ground beef, pork or sausage with 1 tablespoon creole seasoning and brown in heavy skillet. Drain and set aside.
• 3. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
• 4. Heat the olive oil in a large heavy pot or Dutch oven over medium-low heat. Add the onions, bell peppers, carrots, celery, green onions and jalapeno. Add remaining creole seasoning and the thyme. Cook slowly, stirring, until the vegetables are soft and lightly golden, about 30 minutes.
• 5. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes.
• 6. At this point, if you want a smoother textured casserole use an immersion blender or put mixture into a food processor or blender in small batches until everything is pureed. If you like a chunkier casserole then skip this step.
• 7. Add the meats or seafood, salt, black pepper, and parsley. Cook about 3 to 4 minutes stirring frequently to prevent sticking. Remove from the heat.
• 8. Add the eggs and toasted bread crumbs and mix well. You want the mixture to be tight, not too wet. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle with mozzarella or parmesan cheese (optional), or with about 1-2 tablespoons of bread crumbs.
• 9. Bake at 350 until the topping is lightly browned and bubbly, about 40 minutes. Serve warm.
• 10. *NOTES: In a skillet, toast the breadcrumbs in a little olive oil over medium heat until it turns 2 shades darker. This will keep the casserole from being gummy.
• 11. If you make extra toasted breadcrumbs you can freeze them in a ziplock bag until you're ready to use them again.

Steps:

• Preheat oven to 350F.
• Soak the dry toast/stale bread in water; squeeze out and set to the side.
• Cut vegetables in half lengthwise; remove seed in center.
• Boil in water until tender.
• Scoop out and and mash or chop; reserve the shell for stuffing.
• Saute the onions, garlic until translucent; add the ground pork and cook to a light brown.
• Add 1 cup of water and cook slowly.
• Add the drained and mashed or cut up vegetable and the toast/bread to the sausage mixture.
• Mix well, season to taste with salt and pepper and fill reserved shells.
• Sprinkle with bread crumbs and dot with butter.
• Bake until crumbs brown, approximately 30 minutes.

Steps:

• Wash chayotes, cut and half and scoop out, using a spoon or potato ball cutter; reserve pulp.
• Mix next five ingredients together and fill cavities loosely.
• Saute pulp in olive oil until golden and add tomatoes.
• Place stuffed chayotes ina greased pan, pour sauteed mixture over them and enough hot water to cover.
• Simmer, covered, for 90 minutes or bake in a slow oven (325F).
• Serve hot with sauce.

Steps:

• Heat oven to 350°F.
• Mix mayo and milk in large bowl until blended. Add remaining ingredients; mix lightly.
• Spoon into 11x7-inch baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until heated through.

Steps:

• Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
• Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
• Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
• Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

Steps:

• Heat oven to 450 degrees. Wrap garlic in aluminum foil, and cook until soft, about 45 minutes. Set aside until cool enough to handle. Cut off the top of garlic head, and squeeze flesh into a small bowl; set aside.
• Cut off top quarter from each onion, and wrap each onion in aluminum foil. Cook onions until soft, about 1 1/2 hours.
• Remove onions from oven, unwrap, and let cool 15 minutes. Peel, and discard skins. Working from the center of each onion, pull out all but two outer layers, leaving a shell. Place shells in a small baking dish. Measure 3 cups of onion flesh.
• Place half of the onion flesh in the bowl of a food processor. Add basil, parsley, reserved garlic flesh, 1 teaspoon salt, and 1/8 teaspoon pepper. Puree, and set aside.
• Bring a large saucepan of water to a boil. Peel potatoes, and cut into 2-inch cubes. Cook potatoes until fork tender, about 20 minutes; drain in a colander.
• Pass potatoes through a ricer set over a large bowl. Slowly whisk in pureed onion mixture. Set potato filling aside.
• Coat a small saute pan with cooking spray, and set over medium heat. Add one variety of mushroom. Season with remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper; cover. Cook, stirring occasionally, until tender and slightly golden. Transfer mushrooms to a bowl. Repeat cooking process with remaining mushrooms. Roughly chop remaining onion flesh; stir into mushroom filling.
• Stuff onion shells with alternating spoonfuls of potato and mushroom fillings. Spray with cooking spray. Add wine to baking dish.
• Bake stuffed onions until they are soft and golden, about 30 minutes. Let onions cool slightly, and serve warm.

Steps:

• Preheat oven to 450°F with racks in upper and lower thirds.
• Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
• Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.

Steps:

• Preheat oven to 350F.
• Parboil mirlitons/chayote/vegetable pears until almost tender.
• Cut in half and scoop out the meat; mash and set aside, reserving shells.
• Saute onion and garlic in shortening until translucent; add celery and cook until tender.
• Add mashed mirlitons, shrimp, 1/2 of the cheese, and salt and pepper to the sauteed vegetables.
• Fill the reserved shells, cover with remaining cheese and bread crumbs.
• Bake until crumbs have browned, approximately 30 minutes.

Steps:

• Heat the oven to 375° F.
• In a large pot, boil the mirlitons in lightly salted water until the flesh is tender, about 6 minutes. Remove from the pot and cool under running tap water. Halve them and, using a metal spoon, remove the seeds and discard. Gently scoop all of the flesh out of the shells. Set the flesh and shells aside.
• In a medium saucepan set over medium-low heat, melt 6 tablespoons of the butter. Add the onion, celery, bell pepper, green onions, ham, and garlic. Cook, stirring, for about 10 minutes or until the vegetables are wilted. Add a little of the chicken broth if the mixture becomes too dry. Add the mirliton flesh and cook for 20 minutes. Add the shrimp and parsley and cook for 5 minutes. Remove from the heat and season with salt and pepper. Sprinkle in 1 cup of the bread crumbs.
• Mound the stuffing mixture into the mirliton shells. Put the halves in a baking dish and top with the remaining 1/2 cup bread crumbs. Dot with the remaining 2 tablespoons butter and pour the remaining broth in the baking dish. Bake for 8 to 10 minutes, until the crumbs are golden brown.