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Baked Chayotes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.0185
Energy (kCal)465.1375
Carbohydrates (g)17.4377
Total fats (g)38.5098
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook chayotes in water with salt. | 2. Drain. | 3. Halve chayotes horizontally carefully so as not to tear outer peel at this stage. | 4. Scoop out the pulp, discard pit and keep the hollowed out halves. | 5. Dice the scooped out chayote pulp and mix with onion, cheese and salt to taste if needed. | 6. Fill in the chayote halves with previous mixture. | 7. (Optional-- if scooping out pulp and watching out for not tearing outer peel sounds like much bother, just scoop out, discard peel, mash, and proceed with rest of recipe). | 8. Place in a previoulsy greased pan. | 9. Sprinkle with bread crumbs, cinnamon, and sugar. | 10. Bake on high temperature until bread crumbs are browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chayotes 3 sized - - - -
    onion 1 tablespoon diced 4.0 0.934 0.11 0.01
    cheese 1/4 cup grated 119.1375 0.7897 7.2225 9.6998
    butter 1/4 cup 342.0 15.714 10.686 28.8
    breadcrumb 3 tablespoons - - - -
    cinnamon 1 dash ground - - - -
    sugar 1 dash granulated - - - -
    salt - - - -
    butter 342.0 15.714 10.686 28.8

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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