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#1 |
Very Gabby LCF Member!!!
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Scalloped Potatoes LC
All I can say is that we love this dish and had it with BBQ ribs.
Potatoes Scalloped LC Chayote Serves 4-6 Melt butter in a 7”x11” Pyrex baking dish 2 large chayote squash peeled, seeded 1 oz. chopped onion or shallot (optional) Cream cheese Thin slices of Tillamook or other cheese 1 egg beaten ˝ c. LC milk ˝ c. Cream 2 rounded Tbs. CarbQuick Salt and Pepper Mandolin the squash or slice thin as for scalloped potatoes. Pressure cook for 2 min. Layer ˝ of the chayote in buttered pan Dot with cream cheese Layer with thin slices of cheese Salt and pepper layers Repeat. Beat egg with cream, milk, and CarbQuick Pour over all. Bake 350 for about 35-40 minutes. This should have a custard like appearance and be slightly puffed.
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#3 |
Way too much time on my hands!
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Barbo..yummy..
Linny: I just slice and boil mine until tenderish..We'll see what Barbo says, though.
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#5 |
Very Gabby LCF Member!!!
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YES
You can steam or micro, or whatever. I just always wanted
to see what the pressure cooker does to this particular veggie. This is so yummy. Having left overs with steak tonight.
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#7 |
Major LCF Poster!
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Thanks Barbo. Gonna try this soon. Julie
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#8 |
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I always look for chayote squash and jicama when I go shopping but can never find them. Is Tillamook a brand name or type of cheese?
I would love to try this recipe, but I will have to do some searching. I never ask at the store because I think the clerk will look at me like a have three heads wondering what I'm talking about. LOL |
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#9 |
Way too much time on my hands!
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Gina: I forgot where Sanford, ME is..I used to live in NConway, NH..Not alot of Mexican
treats in the stores up there like down here in KS.. Maybe Portland has something??
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#10 | |
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Quote:
I wish we had more of a variety here, last time I went shopping they were even out of turnips. I wanted to make some scalloped potatoes with them, they were so good last time I made them. |
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#11 |
Very Gabby LCF Member!!!
Join Date: Jun 2007
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Tillamook, Oregon
That is where they make this cheddar cheese.
It's very good. We went there once and watched them making it. They have a x-sharp, sharp, medium and I think they may make Jack I"m not sure about that. I love their cheeses. If you have a latin market in your town you might find the chayote. Look it up on Google, lot's of info there. I got two big ones for a dollar at the .99 store. They are much more expensive in regular super markets.
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#12 |
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Wow, that sounds terrific!!
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#13 |
Very Gabby LCF Member!!!
Join Date: Jun 2007
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Good next day
I just kept the foil cover on and put it at 300 degrees until
heated through. It was still very good.
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#14 |
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Barbo, I was inspired by your recipe, so I bought some Chayote squash at the store today. Hoping to replicate your recipe in the next day or so. Thanks so much for sharing.
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#15 |
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Hi Barbo…
I parboil sliced Chayote without peeling them for 20 minutes, and then just build them into the casserole as per usual. I just seed them and don't bother peeling them. The peels aren't tough and cook down just fine.
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#16 |
Very Gabby LCF Member!!!
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Linda Oklahoma
Did you try the chayote scallop?
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#17 |
Way too much time on my hands!
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I got my 2 squash all set for tomorrow night..
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#18 |
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Not yet, Barbo. I have 3 grandchildren tonight and a lot of chaos.
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#19 |
Senior LCF Member
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Thanks for the recipe. I can't wait to try it.
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#20 |
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I have the chayote scalloped potatoes in the oven right now. I had to start them early to get them done in time, it's a busy day.
We are having them w/ steak tonight. I will have to have a very tiny serving since today is a steak day for me, but tomorrow I will be all over them. I will report back when they come out of the oven. Can't wait.
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#21 | |
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Quote:
Mine is scheduled for tomorrow night with ham, onions & cheese…
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#22 |
Major LCF Poster!
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Ok, ready to report back on the scalloped potatoes. The taste was out of this world, Barb. You have a real winner here.
I had to alter it a bit and I screwed it up. I didn't use carbalose because I didn't have any, and I think that was the problem. Hubby has diabetes, so didn't want to use regular flour, but the squash dish came out w/ watery residue in it. I boiled the chayote in water for about 10 min. before building the layers. Built the layers and it smelled so yummy while it was cooking and the taste was divine. I was reading where CarolynF said that Chayote was a "wet" veggie, so maybe that was the problem. I was really hoping the cheese would melt and thicken the whole thing, but while the cheese did melt, the water was half way up the dish. I drained what I could, tilted the pan so it would all run downhill and dipped from the top. ![]()
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Be Healthy! Everything else you can shop for. Last edited by lindaokc; 01-30-2011 at 03:42 PM.. |
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#23 |
Very Gabby LCF Member!!!
Join Date: Jun 2007
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Linda of Ok
So sorry it was watery. I drained the squash really well
and had no water in my baking dish. Did you slice it thin? We used a mandolin and I pressure cooked it and then cooled and drained it on paper towel. I don't think I said that on recipe for which I apologize. Scalloped Potatoes LC -------------------------------------------------------------------------------- All I can say is that we love this dish and had it with BBQ ribs. Potatoes Scalloped LC Chayote Serves 4-6 Melt butter in a 7”x11” Pyrex baking dish 2 large chayote squash peeled, seeded 1 oz. chopped onion or shallot (optional) Cream cheese Thin slices of Tillamook or other cheese 1 egg beaten ˝ c. LC milk ˝ c. Cream 2 rounded Tbs. CarbQuick Salt and Pepper Mandolin the squash or slice thin as for scalloped potatoes. Pressure cook for 2 min. Drain well on paper towels Layer ˝ of the chayote in buttered pan Dot with cream cheese Layer with thin slices of cheese Salt and pepper layers Repeat. Beat egg with cream, milk, and CarbQuick Pour over all. Bake 350 for about 35-40 minutes. This should have a custard like appearance and be slightly puffed.
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#24 |
Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
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Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
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Also
The 2 tbs. of CarbQuick helped to take up moisture.
It was truly like a scallop or custard. Hope you will try it again.
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#25 |
Major LCF Poster!
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I most certainly will try it again, Barb. The flavor was out of this world. I will use the paper towel trick next time and maybe just microwave it without water too. Hubby liked it better than any other scalloped potato recipe I've tried. Thanks so much for posting it.
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#26 |
Very Gabby LCF Member!!!
Join Date: Jun 2007
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liquidguitar
Did you make the chaoyte scallop?
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#27 |
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Hmm, Barbo, we made this scalloped potato dish. It was absolutely delicious. My husband could not stop raving about it, and he is eyeing the next 2chayote I have in the refrigerator, hoping I'll make this again! I used my GF bake mix and 1/2 tsp baking powder instead of the Carbquik. Trick is to slice thin slices. I cooked mine until almost tender, but not quite and then layered it. It was not watery at all - fantastic! ![]() |
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#28 |
Gadget Gal
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Jen, that is a thing of beauty!
Barbo - great sounding recipe! ![]()
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#29 |
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Thanks, Char. You have to try it. I know you get chayote where you are. I know you and your hubby will like it too. Super substitute for scalloped potatoes! Well done, Barbo! You're such a good chef.
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#30 |
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Barbo, this recipe is awesome. I made it today with superb results. I do not have a pressure cooker, so I nuked 3 peeled and sliced chayote in the microwave with no water added. I drained the liquid that came out of the chayote before I proceeded. Also, I carmelized some onions (I just love that touch from Dottie's scalloped turnips), and I thickened with glucomannan. This is the best potato sub I have tried yet. Thanks so much for the recipe.
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