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Old 02-12-2009, 09:27 AM   #211
StyngerIsAScorpio
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subbing just in case more great recipes are born!
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Old 09-28-2009, 07:51 PM   #212
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Amazing I have to try some of these recipes!!!
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Old 09-28-2009, 08:14 PM   #213
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I'd never heard of this 4C drink mix, is this something that is easily found in grocery stores still? Google is not helping much--the company's Store Locator is down, as well as their own online store.

Edit: My local grocery chain has online ordering, so on a whim I did a search for apple drink mix. They have this, does it look similar?

Continental Mills - Sugar Free Spiced Cider Mix

Last edited by Perdita; 09-28-2009 at 08:18 PM..
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Old 09-29-2009, 05:53 AM   #214
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Walmart and Hannafords's no longer carry the Totally Light 2 Go apple drink mix. I bought a bunch online when I found out it had been discontinued around here. Walmart has a apple drink mix under its own brand, Great Value. I believe it it sweetened with equal, so you would have to take that to account when cooking with the mix, since equal does not hold up as well as splenda when heated.
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Old 09-29-2009, 05:54 AM   #215
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I've used the GV powdered drink mix (apple flavor) from Wal Mart. (generic Crystal Lite). It works very well; just remember that it's pretty concentrated and doesn't take much to give the chayote the apple flavor. Yum!
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Old 10-01-2009, 03:31 PM   #216
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Do the chayotes ever get soft, or do they stay crunchy forever like jicama? (Been cooking some diced ones for quite a while now.)
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Old 10-01-2009, 03:56 PM   #217
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Perdita, they will soften up - keep cookin'!
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Old 10-01-2009, 04:17 PM   #218
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Thanks! I broke down and had some while they're still pretty crisp, over some cottage cheese, and they're yummy anyway. (I did butter, diabetisweet brown sugar, apple pie spice, splenda, and a bit of Alpine brand SF apple cider mix). I wonder if boiling them for a while (or microwave?) before doing the saute would help. (I like my apples sweet, overcooked and mushy.)

Really impressive tasting, though. I'm happy I clicked on this thread.

Last edited by Perdita; 10-01-2009 at 04:20 PM..
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Old 10-01-2009, 04:59 PM   #219
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I do them in the microwave first - slice or dice, sprinkle on the apple packet, nuke til just tender, then take it from there!
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Old 10-01-2009, 08:36 PM   #220
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My 'apples' were so good, I re-read this thread. I read it originally last week, but forgot or missed quite a few things (including the fact that lots of people say to nuke first, then saute--sorry).

But one thing I am surprised I missed is that Chayote = mirliton. I'm not from New Orleans but I was always fascinated with the region and its food, and I was always curious about mirlitons but never had one. Here is an Emeril recipe I always wanted to try:

Ma Ma's Mirliton, Shrimp and Crabmeat Casserole Recipe : Emeril Lagasse : Food Network

It looks like it's even lowcarb as-is.

I'm also seriously considering trying a Julia Child scalloped-potato recipe with these. It seems the reviews of these as potato sub are mixed, but in scalloped potatoes they're more of a vehicle for the sauce than anything. If I do this, I will report back.
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Old 10-02-2009, 08:20 AM   #221
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Quote:
Originally Posted by Perdita View Post
My 'apples' were so good, I re-read this thread. I read it originally last week, but forgot or missed quite a few things (including the fact that lots of people say to nuke first, then saute--sorry).

But one thing I am surprised I missed is that Chayote = mirliton. I'm not from New Orleans but I was always fascinated with the region and its food, and I was always curious about mirlitons but never had one. Here is an Emeril recipe I always wanted to try:

Ma Ma's Mirliton, Shrimp and Crabmeat Casserole Recipe : Emeril Lagasse : Food Network

It looks like it's even lowcarb as-is.

I'm also seriously considering trying a Julia Child scalloped-potato recipe with these. It seems the reviews of these as potato sub are mixed, but in scalloped potatoes they're more of a vehicle for the sauce than anything. If I do this, I will report back.
Yup, they work well for "scalloped spuds".............back to apples......after you get them cooked and want them mushier, you can use a blender or hand blender.
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Old 10-02-2009, 12:05 PM   #222
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And one more chayote/apple bump:

My husband loves apple slices with PB. Would this work for that, with raw chayotes?

Or maybe you could slice like apples, and the let them steep in a mixture of hot water, splenda, and the apple mix...then let them dry/cool off and use to dip in PB...
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Old 10-02-2009, 04:11 PM   #223
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For that, I'd sprinkle them with the GV WalMart brand powdered apple drink mix. And just spread with PB. Yum.
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Old 10-03-2009, 02:44 PM   #224
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I tried steeping them for apple 'slices' last night, but I think they tasted more like a generic melon. This was with the alpine SF apple cider mix. (I picked up some GV apple drink mix today.) I had also put some splenda in. This was for the husband, who said he didn't really mind the taste, but that they were too sweet. So maybe just the drink mix next time.

I'm going to try an apple crisp next, but I had already made some of kevinpa's hamburger buns today (and promptly ate three of them), so I'm holding off on more baking projects till tomorrow at least.

Last edited by Perdita; 10-03-2009 at 02:45 PM..
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Old 10-04-2009, 12:21 PM   #225
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I've just finished trying out an apple crisp recipe based on this recipe I found on food network:

Apple Crisp Recipe : Patrick and Gina Neely : Food Network

I used Kevin's cake/cookie mix in place of flour. I nuked 3 cut-up chayotes with apple drink mix, diabetisweet-brown, for 10 minutes. I used walnuts in place of pecans.

I ran into a problem with the topping--it looked way too dry. I added what turned out to be too much water, and before I realized it, it had gone from being a 'crumb' to being a paste. I dropped it and sort of spread it over the top, I guess more cobbler-style. But the topping never really got crisp, although it did firm up a bit.

It does smell amazing, though. It's still cooling, I'll report back.
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Old 10-04-2009, 12:49 PM   #226
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Old 10-04-2009, 01:52 PM   #227
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Another bump (I feel with cooking experiments it's important to report failures as well as successes): the crisp/cobbler really didn't work. It's probably my fault for messing up the crumb--I should have just left it alone when it seemed too dry, I didn't think about the fact that it would absorb some of the 'apple' juices. The taste is good, but it didn't crisp up at all, even when I cranked the heat up for a while. So it's sort of apple with a mushy topping.
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Old 10-04-2009, 03:03 PM   #228
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Yeah, Perdita, it should be dry and crumbly - as it bakes, the butter melts, making into a crispy topping. Sorry you didn't have the result you wanted but I bet it TASTES good anyway! Pour a little heavy cream on it and call it apple upside down cake or something!
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Old 10-04-2009, 03:40 PM   #229
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Chaytote con Queso al Horno

Found this in my archives but have not tried it. Looks good.

Chayote con Queso al Horno

4 chayotes
1/2 pound cream cheese
1 onion, shredded
2 cups milk
3 eggs, beaten
3 tablespoons butter
salt and pepper

Peel the chayotes and cut into thin slices. Cut the cheese into thin slices also. Mix the milk with the eggs and onion, salt and pepper. Grease with butter a Pyrex oven dish. Layer the chayote slices in the bottom, then a layer of cheese slices, another layer of chayote, until cheese is the final layer.Cover with the milk mixture and bake at 400F about 30 minutes or until well browned on top.
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Old 09-28-2010, 01:30 PM   #230
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Sorry to revive an old thread, but I just bought two chayote squash today (50 cents each!) and am looking forward to make some fried "apples" with them!
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Old 09-28-2010, 02:52 PM   #231
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Sorry to revive an old thread, but I just bought two chayote squash today (50 cents each!) and am looking forward to make some fried "apples" with them!
I'm glad you revived it! I, too, want to experiment with this "faux apple" phenom. However, as several have mentioned, in Louisiana chayotes are called mirlitons and they are very favored for various "stuffed" recipes. Most of them involve shrimp and/or crab. If you Google "stuffed mirliton", you'll find dozens of them, all pretty amenable to low carb menu's (just leave out the bread crumbs or sub your own lc crumbs). However, I did want to clear up one little thing. They may be spelled "m i r l i t o n", but no one down here would recognize the obvious pronunciation. You have to get your cajun on to say this. They're called MELLA-TAWNS, y'all.. with a smooth cajun slur of the vowels.

Last edited by slbbw; 09-28-2010 at 02:53 PM.. Reason: spelling
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Old 09-28-2010, 07:55 PM   #232
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Here's a tip: Have you noticed the white sticky substance you feel on your fingers when you cut or sliced the chayote? You can minimize or remove that icky feeling. Slice the chayote in half. Rub them together in circular motion for a minute or two. You will see white substance forming on the edges. Wash it away. You can now peel or cut the chayote.
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Old 09-28-2010, 09:59 PM   #233
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Its cold around here lately and that always makes me crave a big bowl of soup with chunks of veggies and chicken. I use the chayote as a sub for potatoes and it works great.
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Old 10-23-2010, 11:38 PM   #234
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Just found these today.... I can't wait to try some of the recipes tomorrow.....
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Old 10-25-2010, 12:38 PM   #235
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Mistyjo1, thanks for this thread. I want to try some of these. Never heard of a Chayote, hope I can find one.
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Old 02-18-2011, 12:00 PM   #236
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Bumping cuz I found one.
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Old 02-18-2011, 12:24 PM   #237
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Good for you...Now let us know what you do with it...
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Old 02-18-2011, 01:12 PM   #238
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I sauteed some onion in bacon grease and then add a handful of shredded, squeezed chayote. HASHBROWNS! ..with catsup..yum

Fried sliced chayote in bacon grease til brown. Not so good= bitter.

I have some sliced, salted and draining. Will try a cheesy potato casserole thingy tonight.
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Old 02-18-2011, 02:03 PM   #239
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I think Larry didn't have much luck with chayote hashbrowns, either..Let us know how the cheesy potato casserole turns out.
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Old 02-18-2011, 02:19 PM   #240
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No, the hasbrowns worked and were good. The slices I tried to fry into a french fry type thing were bitter.

I will do the hashbrown thing again. When I get more.

All this is with 1 chayote, so not much left to work with.
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