Peel mirlitons and boil until tender.
Cut the Mirlitons in half lengthwise, remove the
Boil mirlitons.
Allow to cool.
Scrape out pulp by cutting in half.
Saute onion and garlic.
Add shrimp and crabmeat.
Cook about 15 minutes.
Place mixture in shells.
Top with bread crumbs. Bake at 350\u00b0 for 30 to 45 minutes.
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.
Boil mirlitons until tender.
Cut in half and scoop out centers.
Mash centers well, then place in pot with hot butter. Heat a bit, then add chopped ham, onion and shrimp.
Add salt and parsley.
Simmer 20 minutes.
Add soaked bread and pepper.
Simmer 10 minutes, stirring constantly.
Place in mirlitons shells or in casserole, sprinkle with bread crumbs and bake in 375\u00b0 oven until brown and crisp.
Place mirlitons into a large pot and
Boil mirlitons (whole) until tender.
Cut in halves lengthwise.
Gently scoop the pulp out of shells.
Put the shells in a baking pan or dish.
Cut mirlitons in
half lengthwise.
Place in large pot; cover with water.
Cover and
bring to a boil.
Lower heat and cook slowly 20 to
30
minutes or until tender.\tRemove halves and cool slightly.
Scoop
out pulp with a spoon, leaving firm shell about 1/4-inch thick.
Mash pulp and set aside.
Simmer mirlitons in salted water until tender; cut in halves. Remove seeds and spoon out pulp.
Mix pulp and bread crumbs. Saute onions, garlic and shrimp in butter over medium heat about 10 to 15 minutes, stirring frequently; cool.
Add egg, parsley and thyme.
Fill shells; sprinkle the top with bread crumbs and butter.
Bake 25 minutes at 375\u00b0.
Boil the mirlitons in lightly salted water until a testing fork will pierce them all the way through (without using excessive force).
Then remove them from the water and set aside to cool.
r chop; reserve the shell for stuffing.
Saute the onions
Directions for stuffed peppers with ground beef and
o get a pliable leaf for rolling.
You want to
Boil brine and add to stuffed peppers (core and remove seeds and membrane, stuff with cabbage or hot dog) in quart jars to within 1/2 inch from top.
Can as usual with hot lids and bands. Add to hot water bath just until boil and remove for jars to seal. **she doesn't hot water bath, says hot jars, brine, lids, seal without water bath, but I know that some zaar folk will give me the lecture on safety and usda recommendations :).
harred and blistered, turning occasionally for even roasting. About 2 -3
ofter peach.
Use this recipe for baked apples or pears, increase
Brown the meat in skillet and set aside, draining off excess fat.
Heat the oil in a heavy saucepan.
Add onion and cook until onion is soft and golden.
Add all ingredients, except ground meat, green pepper and raisins.
Stir, lower heat, cover saucepan and simmer for at least 20 minutes.
Stir frequently, returning cover to pan after each stirring.
Add the meat, raisins and green pepper, but if you like crisp pepper, add it just before serving. Cook for another 10 minutes.
Serve with rice.
Servings 8 to 10.
mmerse peppers in boiling water for 3 minutes. Sprinkle insides with
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and