|Garlic (The Basic Flavorings Series)|
|by Clare Gordon-Smith|
Over the centuries garlic has been used not only as a flavoring, but also as medicine, health food, and even to ward off evil.
Results 1 - 10 of 22 for chayote
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This is called a pie in New Orleans but it is really more of a very rich cake or bread. I got it from a older neighbor in Algiers 25 years ago. ...
Heat butter in a large heavy skillet over medium heat. Add jalapeno and cook, stirring, for 1 minute. Add squash, salt and pepper. Cover the pan, ...
Cut the chayotes in half lengthwise ... golden. Serve the chayotes from the baking dish or arrange them on a platter or on individual serving dishes. Serves 6.
Saute garlic in ... tender. Add the chayote, stir and ... Stir until it boils. When chayote is tender, add pepper and season with salt. Serve immediately.
Cook in plenty of water chayotes and eggs until ... garlic and saute in butter. Mix with chayote mixture add rest of ingredients and mayonnaise, mix well.
Cook chayotes in boiling water ... salt and pepper, cream and cheese and ending with cheese. Dot with butter. Bake uncovered at 375 degrees until browned.
Chop onions and chayote. Cook in ... serve warm. Note: The chayote can also be made into an omelet by using the above ingredients without the pie shell.
Peel chayotes and cut into ... onion is tender but not browned. Add to chayotes along with cheese and heat until cheese melts. Add salt and pepper to taste.
Peel the mirlitons and cut into thin slices. Cut the cheese into thin slices also. Mix the milk with the eggs and onion, salt and pepper. Grease with ...
Cut into quarters; peel and remove the seed. Cook in a small amount of salted, boiling water in a covered pan until tender, but not mushy. Serve with ...
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