|What You Knead|
|by Mary A. Esposito|
Share the joys and secrets of simple but sophisticated baking with Mary Ann Esposito, bestselling author and host of public television's Ciao Italia.
Results 1 - 10 of 22 for chayote
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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, ...
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. ...
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.
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.
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.
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.
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.
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.
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 ...
Result Page: 1
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