PAPAYA BOATS
Papayas stuffed with yogurt, raisins, strawberries, and walnuts are topped with honey. Choose ripe papayas with reddish-brown skin that is soft to the touch; avoid green papayas, as they are not yet ripe. Organic ingredients taste best!
Provided by BMARYGREEN
Categories Desserts Specialty Dessert Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a bowl, mix the yogurt, walnuts, and raisins. Fold in the strawberries. Spoon the mixture into the centers of the papaya halves. Drizzle with honey to serve.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 33.4 g, Cholesterol 1.2 mg, Fat 5.3 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 51.7 mg, Sugar 26.2 g
PAPAYA BOATS
A special morning treat. For mor crunch try adding a sprinkle of granola. Another tasty recipe from the CA Department of Public Healthy.
Provided by Debbwl
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut papaya in half lengthwise. Scoop out seeds. Place each half on a medium plate.
- Place an equal amount of banana, kiwifruit, strawberries, and oranges in each papaya half.
- Combine yogurt, honey and mint if using; mix well. Spoon over fruit before serving. If you would like a little crunch sprinkle with some granola.
STUFFED PLANTAIN BOATS
Plantain, also known as cooking banana, is enjoyed in many parts of the world. In West African countries (as well as the Caribbean and certain parts of South America due to African influence), plantain is used both unripe (green) and ripe (yellow/yellowish black). You can find unripe plantain boiled and pounded with cassava to make fufu. When the flesh ripens and turns soft and sweet, it is ideal for roasting or grilling. Growing up in Ghana, I enjoyed fried plantains especially with red red beans, but I have found many other ways to cook and appreciate them since. These plantain boats are baked until tender, then stuffed with a mixture of sauteed vegetables, spices and corned beef--an ingredient my mother loved to use when I was growing up. Enjoy this sweet and savory recipe that will impress a crowd.
Provided by Food Network Kitchen
Time 1h
Yield 8 serving
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the tips of the plantains, then make a slit along the back of each, cutting through the skin from tip to tip. Remove the plantain skins using your thumb. Lay each plantain on its side and slice off a thin layer on the back (the outer curved area), about 3 inches long and 1/2 inch wide. This will flatten the curved area and help the plantains sit on the cutting board without tipping over. Using a paring knife, make a 1-inch-deep slit along the middle of the front side of each plantain, starting from an inch away from one tip and stopping at an inch away from the other tip. Use your index or pinky finger to carefully widen each slit until you see the little black seeds in the middle of the plantain. Brush the plantains all over with about 1 tablespoon of the oil and sprinkle them with salt. Oil a baking sheet with another tablespoon of oil and add the plantains.
- Bake the plantains for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to bake until the plantains are yellowish and soft to the touch and the tips, sides and bottoms are caramelized, about 15 minutes. Allow to cool on the baking sheet. Once the plantains cool, they can be easily lifted without breaking.
- To make the stuffing, heat the remaining 2 tablespoons oil in a small pan over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the bell pepper and tomato and cook until softened slightly, about 2 minutes. Add the corned beef and stir to combine. Cook, stirring occasionally, until the mixture is heated through, about 3 minutes. Mix in the curry, thyme, granulated garlic, bouillon powder and cayenne pepper, if using. Let simmer for 2 minutes. Allow to cool until warm.
- Use a teaspoon to scoop the stuffing into the opening of each plantain. Eat the plantain boat like you would a hot dog.
PAPAYA-STUFFED CHICKEN AND BASMATI RICE
My husband came up with this recipe to serve for Valentine's Day. The basmati rice flavor melds perfectly with the fruity sauce.
Provided by Sola
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h50m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 871.6 calories, Carbohydrate 95.7 g, Cholesterol 64.6 mg, Fat 39.5 g, Fiber 3.4 g, Protein 31.9 g, SaturatedFat 7.7 g, Sodium 814 mg, Sugar 22.8 g
CHICKEN-STUFFED PAPAYA
Grilled Papaya stuffed with Chicken in a Sweet Chilli Sauce, topped with rice. Very easy to make multiples.
Provided by catkilleen
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry the chicken in a little olive oil and crushed garlic.
- Boil the rice according to the pack. You can add some ground ginger and lime juice to the water while the rice is cooking.
- Add the sweet chilli sauce, soy sauce, ground ginger and the juice of half a lime to a saucepan and warm through. Toss cooked chicken in this sauce.
- Place the papaya halves on a grill tray and drizzle with lime juice. Grill until soft.
- Place papaya half on plate, stuff with half the chicken and top with half the rice. Drizzle with lime juice if desired.
COTTAGE CHEESE-STUFFED PAPAYA
Use Hawaiian baby papayas for this easy snack -- they're smaller and creamier than the Mexican kind.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 3
Steps:
- Halve and seed papaya. Add a scoop of cottage cheese on top, and sprinkle with cinnamon.
PORK STUFFED PAPAYA
Papaya may be used in either sweet or savory recipes. As the fruit and leaves contain an enzyme that tenderizes meat, it is an ideal fruit to use in savory dishes . For this dish, choose papayas with mottled green and yellow skins, as they should be slightly under-ripe.
Provided by Olha7397
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 790.3, Fat 55.5, SaturatedFat 15.8, Cholesterol 96.4, Sodium 1179.2, Carbohydrate 45.6, Fiber 9.7, Sugar 27.9, Protein 27.7
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