SPICED PAPAYA PIE WITH GRAHAM CRACKER CRUST
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- Whisk together brown sugar and white sugar. Add papayas and toss to coat. Allow mixture to rest for 10 minutes.
- Place papayas with its juices in a heavy saucepan. Simmer 10 minutes.
- After the first 10 minutes, stir in cinnamon , nutmeg , allspice , and salt.
- Continue to cook papaya and spices for another 10 minutes, stirring occasionally, until fruit is softened but not falling apart.
- Remove papaya mixture from the heat and let cool until lukewarm.
- Once cooled, stir in beaten egg with a large fork until well combined, taking care to leave the fruit in chunks.
- Pour papaya filling into pie crust. Bake for about 45 minutes.
- Allow the pie to cool before serving.
- Enjoy.
Nutrition Facts : Calories 178 kcal, Carbohydrate 31 g, Cholesterol 113 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, Sodium 132 mg, Fat 4 g, ServingSize 6 to 8 Servings, UnsaturatedFat 3 g
SPICED PAPAYA MILK(CHAD)
Thick, creamy, and spicy, this drink is very popular in Northern Chad(Central Africa) and is refreshing and healthy. I substituted almond milk, but you can use coconut, rice or soy milk, or use dairy milk. It's all good!
Provided by Sharon123
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place cubed papaya along with spices(start with just a little and add more to taste) into the blender.
- Pour in cold milk with ice to make as thin or thick as you like it.
- Blend till nice and smooth.
- Great to cool off with!
Nutrition Facts : Calories 198.8, Fat 0.8, SaturatedFat 0.2, Sodium 27, Carbohydrate 50.5, Fiber 5, Sugar 41.5, Protein 1.4
PAPAYA MILK DRINK
Make and share this Papaya Milk Drink recipe from Food.com.
Provided by Jess N
Categories Smoothies
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Peel papaya.
- Cut papaya in half, remove seeds, and chop fruit coarsely.
- Combine the papaya, milk, cinnamon and ice in blender.
- Blend on high speed until the mixture is smooth and thick.
Nutrition Facts : Calories 366.1, Fat 13.5, SaturatedFat 8.2, Cholesterol 51, Sodium 197, Carbohydrate 51.1, Fiber 3, Sugar 32.1, Protein 12.9
BARBECUED SEITAN BRISKET ALA CHEF CHAD SARNO
There are directions in here to make a reuben sandwich with this brisket. So yummy! NOTE: This is important! You make 2 batches of the WET INGREDIENTS---one batch gets mixed with the dry ingredients--the 2nd batch is used as the braising liquid. This was copied directly from happyhealthlonglife.
Provided by Sharon123
Categories Grains
Time 2h9m
Yield 4 lbs.
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- For the wet batch(make twice- you'll need to mix this up twice, I know, it's a big pain:.
- Whisk all above ingredients well, then in a separate bowl mix the dry batch. You will be making 2 separate wet batches.
- Then mix dry batch separately.
- Once you have the wet and dry batches mixed separately and thoroughly, then mix both batches together(one wet and one dry).
- Knead for 3-5 minutes until it is all is mixed and elastic in texture, like a very firm dough. Add the reserved 1/2 cup of gluten if the mixture is too wet.
- With your hands, shape it into a loaf pressing to be no thicker than 1 to 1 1/2 inch thick.Now you¹re ready to bake it. I used a deep 9 X 13 inch pan (like a lasagna pan). There's a lot of braising liquid, so you need a pan that's deep enough so it doesn't spill into the oven.
- For the braising liquid, make another bowl of the wet batch liquid as listed above, and pour into a very large & deep baking/roasting pan--a 9 X 13 inch with deep sides. Place the seitan loaf in the center and bake at 375 degrees for 20 minutes, flip it--very carefully, baste with liquid and continue to bake for 20 more minutes. I then needed to cook for an additional 20 minutes at 375 degrees--total 60 minutes. Then I lowered the oven to 325 degrees & finished baking for about 20 more minutes, until the braising liquid had thickened into a nice glaze.
- Here's what the Chef advised: Continue this process until most of the liquid has thickened up as a glaze and the seitan is firm to the touch. Allow it to sit and firm up before use.
- When it had cooled, I covered it in foil--and refrigerated it overnight to firm up. Then I cut it into 4 large pieces--to freeze what I wasn't going to use right away. It slices beautifully when it's frozen--and is just slightly defrosted.
- Makes delicious "bbq brisket" sandwiches--maybe add extra bbq sauce or some of the glaze & serve on a delicious bun. My family LOVED it as a Reuben, grilled with a panini press, with no-fat Russian dressing, sauerkraut, & a little Daiya mozzarella cheese---or with cole slaw, Daiya, & Russian dressing.
- Let me know how it turns out. Can use it for fajitas, stir-fries--etc.
- Healthy Librarian's Notes.
- The Reuben is best with real caraway-seeded deli rye, or TJ's or Alvarado Street Bakery's Caraway Sprouted Rye Bread.
- Assemble the sandwiches for grilling. We used a little Daiya Mozzarella--and it works best to first warm up the sliced brisket for one sandwich, topped with about 2-4 tablespoons of Daiya, in the microwave before grilling the sandwich. This way the cheese easily melts, & the brisket warms up before you grill the sandwich. Otherwise it takes too long to get the brisket warm & the cheese melted while grilling the sandwich.
- Each sandwich has sauerkraut & is spread with with either brown deli mustard, or homemade no-oil Russian Dressing.
- We grilled them without oil on a non-stick grill pan (any pan will do), & used a heavy panini weight to press them down.
- My new version of No-Fat Crazy Creamy Chia Russian Dressing:.
- Mix all the ingredients in a high-speed blender until well-blended, about 1 1/2 minutes.
- When it's done, remove from the blender & add about 2 tablespoons of ketchup (enough to give it that salmon Thousand Island Dressing color) & 1 to 2 tablespoons of pickle relish to the mayo.
- Make ahead & let this gel about 15 minutes.
- Refrigerate leftovers.
Nutrition Facts : Calories 792.6, Fat 4.4, SaturatedFat 0.6, Sodium 1659.9, Carbohydrate 50.1, Fiber 7.5, Sugar 13.9, Protein 90.6
More about "spiced papaya milkchad recipes"
SWEET AND SAVORY SPICED PAPAYA RAISIN CHUTNEY RECIPE
From thespruceeats.com
4.6/5 (18)Total Time 2 hrs 25 minsCategory Side Dish, Snack, CondimentCalories 39 per serving
SPICED PORK CUTLETS WITH PAPAYA MOJO - RECIPES
From delicious.com.au
SPICED PAPAYA | INDIAN | VEGETARIAN | RECIPE
From bawarchi.com
SPICED PAPAYA JAM (GF, V) RECIPE - MY DIVERSE KITCHEN
From mydiversekitchen.com
SPICY PAPAYA JAM | DOWN TO EARTH ORGANIC AND NATURAL
From downtoearth.org
CANDIED PAPAYA (DULCE DE LECHOSA) – SPICEGNOME
From spicegnome.com
SPICED PAPAYA MILK | RECIPE | FUN DRINK RECIPE, FOOL PROOF RECIPES ...
From pinterest.ca
BAKED STUFFED PAPAYA RECIPE & SPICES - THE SPICE HOUSE
From thespicehouse.com
SPICED PAPAYA TOSTADAS - SWEET & SORREL
From sweetandsorrel.com
SPICED COQUITO RECIPE - THE PINK PAPAYA
From thepinkpapaya.com
RECIPES - PAPAYAS FROM MEXICO
From papayasfrommexico.com
SPICED PAPAYA-CRANBERRY GRANOLA | RECIPE | GRANOLA RECIPES, …
From pinterest.com
SPICED PAPAYA LASSI - SPICE CHRONICLES
From spicechronicles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love