Halve the chayote pears horizontally.
Remove seed
Peel the chayotes; cut them in half to take the pits off. Slice them thick and put them in water to boil.
Save water when finished.
Let cool.
Take one slice; top with slice of Mozzarella cheese and put another slice of chayote on top.
Squeeze together to drain liquid with hands.
Dip them in egg mixture and fry patties in a skillet with half an inch of oil.
Boil the chayote halves in salted water for
Coat chicken lightly in flour. Heat 1 tbsp oil in a heavy-bottomed frying pan over high heat. Cook chicken, in batches, for 3-5 mins, until browned. Remove from pan.
Add remaining oil to pan. Cook onion until soft. Add garlic, chili and seasoning mix. Cook for 2 mins. Return chicken to pan along with stock and preserved lemon. Bring to a boil, cover and simmer for 30 mins. Add chayote and olives. Cook for 15 mins.
Serve with cilantro and couscous.
Peel the chayotes, remove the seeds and cut into strips.
Grind the fresh red chillies, onion, ginger, sliced lemon grass and fresh turmeric to a paste in food processor. Add water to the paste mixture, with a squeeze of lemon juice and salt to taste.
Pour into a pan. Bring to a boil and cook for 1-2 minutes. Add chayote and cook for 2 minutes. Stir in coconut milk.
Stir in prawns and cook gently for 2-3 minutes. Serve over rice.
Heat oil and butter in a large pan, preferably a wok with a lid.
Saute onion.
Add chayote and cauliflower.
Sprinkle generously with italian seasoning. Stir.
Add water and cover pan with lid. Reduce heat.
Let sit 10 minutes, stir, then let sit another 10 minutes.
Add curry powder and sherry.
Cover and let sit another 10 minutes, or until chayote is tender.
Enjoy!
Wash and clean Chayote shoots, removing tendrils and hard
Place the chayote into a large pot and
).
Halve and quarter chayote lengthwise. Remove seeds and cut
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.
Heat 2 Tablespoons vegetable oil in 12 inch skillet until hot. Cook and stir chayote over medium heat until crisp-tender, about 5 minutes; remove from heat.
Cook and stir onion and garlic in 1 tablespoon oil until onion is tender, about 5 minutes. Stir in rice, cook and stir until hot, about 8 minutes. Stir in chayote, tomato, salt and pepper. Cook and stir until tomato is hot, 3 to 5 minutes. Sprinkle with chives.
Add the diced papaya (or chayote) and simmer 5-6 additional
lmonds, if desired.
Cut Chayote into small pieces. Carefully stir
1. In a pressure cooker put dal, chow-chow (chayote), tomato, turmeric, salt and water. close lid and cook for 4-5 whistles. Let it sit for 5 minutes.
2.Heat a deep curved pan, pour oil, add mustard, cumin. when it starts spluttering, add curry leaves, green chilies, garlic and saute for 1 minute then add the cooked dal and vegetable.Give it one boil.
3. Garnish with cilantro and serve with rice or roti.
he pan along with the chayote squash and jalapeno peppers; cook
Preheat oven to 350F and butter a 9 x 12 baking pan.
Boil whole squashes for 20 minutes or until almost tender.
Peel, halve, seed, and coarsely chop cooked squash.
One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs.
Layer baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash.
Scatter jalapeno, onions, and bell peppers evenly on each layer.
Pour seasoned egg mixture over squash and bake for approximately 15 minutes or until custard sets.
To grill Chayote, slice in 1/4 inch thick slices and sprinkle with salt and pepper. Let sit for a while and grill at high heat until almost tender.
It still should be a little crunchy. Drizzle with hot sauce and serve.
In a small saucepan, simmer pineapple juice over low heat, until reduced.
to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber,.
chayote and the Chile. Toss with pineapple. Whisk the remaining.
ingredients with the pineapple juice and pour over vegetables, mix well.
Serve immediately or refrigerate, covered up to 4 hours.
br>Note: Many other stuffed peppers recipes instruct you to fry all
NTO A PAN, FRY THE STUFFED CABBAGE LEAVES UNTIL GOLDEN BROWN