Baked Stuffed Papayas Recipes

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

Steps:

• Halve and seed papaya. Add a scoop of cottage cheese on top, and sprinkle with cinnamon.

Steps:

• Preheat the oven to 350 deg F.
• Peel the papayas, split them in half lengthwise and remove the seeds.
• Arrange the prepared papayas, cut side up, in a large baking dish filled with approximately 1/2 inch of water.
• Place one piece of vanilla bean, 1 tsp butter and 2 teaspoons brown sugar in the center of each papaya half.
• Bake for 45 minutes, or until tender.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Place the slices into the pocket of each chicken breasts, then sprinkle papaya slices with cinnamon to taste. Dip the chicken breast halves one at a time into the melted margarine, then the cracker crumbs.
• Heat 1 tablespoons of margarine in a skillet over medium-high heat. Arrange the chicken breasts in the skillet and cook until golden brown on each side, about 10 minutes. Place browned chicken breasts on the prepared baking sheet.
• Bake in the preheated oven for about 20 minutes, then flip each chicken breast. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, melt the remaining 1 tablespoon of margarine in the same skillet used to brown the chicken over medium-high heat, scraping up any browned bits. Stir in the orange juice, pineapple, brown sugar, 1/2 teaspoon of cinnamon, nutmeg, cayenne, salt and pepper. Reduce heat to medium and simmer until reduced, about 30 minutes. Reduce the heat once more to low and continue simmering until the sauce is thickened. Serve the chicken breasts over the rice with the pineapple sauce spooned on top.

Steps:

• FOR THE PAPAYAS: Peel the papayas, cut them in half lengthwise and remove the black seeds with a teaspoon. Parboil the fruit in gently boiling, salted water for 10 minutes, then drain upside down on paper towels.
• Preheat the oven to 350°F.
• Heat the oil in a large skillet and sauté the onion, garlic and bacon together until the onion is soft. Add the pork and chili and sauté until browned, stirring to break up the meat. Add the tomato paste and cook, stirring, for 2 minutes. Pour over the white wine and stir in the tomatoes. Bring to the boil, reduce the heat and simmer for 5 minutes. Season, remove from the heat and allow the mixture to cool slightly.
• Grease a baking dish just large enough to hold the papaya shells and place them, cavity side up, in the dish. Pile the meat mixture into the center of each papaya.
• Sprinkle with Parmesan cheese and dot with butter. Bake for 30-40 minutes or until the papaya is tender. Heat the tomato sauce and serve with the sauce poured around each papaya. Serves 4.
• FOR THE TOMATO SAUCE: Heat the oil and sauté the garlic for 1 minute, stirring. Add the tomatoes and bring to the boil. Reduce the heat, cover and simmer for 15 minutes. Strain the tomatoes, using a soup ladle to push all the pulp through.
• Return the pulp to the pan and simmer for 10 minutes, or until the sauce has reduced to the required consistency. Store for up to 2 weeks in the refrigerator or freeze for up to 3 months. Makes about 1 ¼ quarts.
• Harrods Cookery Book.