Ingredients Archives: fine dry bread crumbs

Chanclas de Chayote Relleno (Chayote Sandals)

Chanclas de Chayote Relleno
Votes: 2
Rating: 4
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Stuffed Chayote is a Puerto Rican cultural favorite. This recipe is made with meat, Caribbean seasoning and cheese. Chayote is also very popular in Mexico. Chayote is one of the healthiest vegetables in the squash family.
Servings Prep Time
12 servings 1 hour
Cook Time
2 hour
Servings Prep Time
12 servings 1 hour
Cook Time
2 hour
Chanclas de Chayote Relleno
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Stuffed Chayote is a Puerto Rican cultural favorite. This recipe is made with meat, Caribbean seasoning and cheese. Chayote is also very popular in Mexico. Chayote is one of the healthiest vegetables in the squash family.
Servings Prep Time
12 servings 1 hour
Cook Time
2 hour
Servings Prep Time
12 servings 1 hour
Cook Time
2 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Heat oven to 375 ° F. Cut the squash in half (lengthwise). Boil sliced and seeded Chayotes in salted water until tender (about 45-60 minutes). Prepare the recipe for ground beef or picadillo. Remove Chayotes when ready and allow to cool. Scoop out soft flesh of Chayote using a metal spoon, remove the pulp, leaving the edges to the chayote not lose its shape or break. Press or use a clean towel to squeeze and remove water from the Chayote flesh and drain. Add the Chayote pulp mixture with the chopped meat. Adjust salt (to taste and only if necessary) Stuff the Chayote with this mixture. Mix cheese and breadcrumbs. Top the Chayotes with cheese and breadcrumbs and place in a baking dish. Bake for 30 minutes or until cheese melts and browns.
  2. Serve with Basmati Rice and a simple salad with a slice of tomatoe.
Recipe Notes

Picadillo recipe https://fridaysnacks.info/index.php/recipe/picadillo/

This recipe can also be made with just cheese, almonds and spinach to make it vegetarian.

Video: https://www.youtube.com/watch?v=UMnrs8GnbeU

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Jeanie’s Falafel

Jeanie's Falafel
Votes: 0
Rating: 0
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"This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato."
Jeanie's Falafel
Votes: 0
Rating: 0
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"This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato."
Ingredients
Servings:
Units:
Instructions
  1. PREP 25 mins COOK 7 mins READY IN 32 mins Directions Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.
Recipe Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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