Baked Cheese Papaya Food

BAKED PAPAYA

Steps:

• 1. Heat oven to 350F. Place papaya slices on a non-stick baking sheet.
• 2. Sprinkle with juice and cinnamon and bake for 15 minutes.
• 3. Top each slice with 1/4 cup ice cream and serve.
• 4. Yield: 4 slices per 1 slice with ice cream Exchanges 1 Carbohydrate. Calories 90; Calories from Fat 22; Total Fat 2 g; Saturated Fat 1 g; Cholesterol 13 mg; Sodium 27 mg; Carbohydrate 16 g; Dietary Fiber 1 g; Sugars 11 g; Protein 2 g.

BAKED PAPAYA

Steps:

• Preheat the oven to 350 deg F.
• Peel the papayas, split them in half lengthwise and remove the seeds.
• Arrange the prepared papayas, cut side up, in a large baking dish filled with approximately 1/2 inch of water.
• Place one piece of vanilla bean, 1 tsp butter and 2 teaspoons brown sugar in the center of each papaya half.
• Bake for 45 minutes, or until tender.

EASY CHEESY BAKE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C and butter a shallow 2-litre dish. Tip the spinach into a colander in the sink and pour a kettleful of boiling water over it. Leave it to wilt while you make the cheesy base. (Or microwave the spinach according to the packet instructions.)
• Break the eggs into the bowl of a food processor, pour in the milk, add the mustard and 1 tsp salt. Tear in the bread, crusts and all, then whizz together until smooth. Tip the mixture into a large bowl and grate in three-quarters of the cheese.
• Squeeze the spinach, to get rid of all the water, then stir it into the cheese mixture and tip into the dish. Grate over the remaining cheese, top with the tomato clusters and bake for 30-35 minutes until risen and golden. Cool and allow to settle a little before serving.

BAKED STUFFED PAPAYAS

Steps:

• Cook and stir beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown.
• Drain; stir in tomatoes, jalapeno pepper, salt and pepper.
• Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes.
• Cut papayas lengthwise into halves and remove seeds.
• Place about 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan.
• Pour very hot water into pan to within 1 inch of tops of papaya halves.
• Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes.

COTTAGE CHEESE-STUFFED PAPAYA

Steps:

• Halve and seed papaya. Add a scoop of cottage cheese on top, and sprinkle with cinnamon.

PAPAYA CARDAMOM PECAN INDIVIDUAL CHEESE CAKES

Steps:

• Wash the fresh papaya, remove skin, seeds, a d inner membrane, cut chunks into the large bowl of food processor and process to a fine puree. Although you can make a suitable puree using a food processor, I prefer my old low-tech food mill. It seems to be much quicker ; wash the papaya (no peeling, seeding, or membrane removal) cut in chunks and process through the food mill.
• Lightly crush the cardamom pods and place in a small heavy duty sauce pan with 1/4 cup water and papaya puree. Bring to simmer, cover and simmer about 10 minutes, until the cardamom pods release their scent. Remove from the heat and set aside.
• Push the papaya puree mixture through a fine mesh sieve using the back of a flexible rubber spatula. When the pulp and liquid have been strained, discard the solids left after straining. Pour the mixture into a cheese cloth bag and allow it to drain while preparing the remaining ingredients.
• Dry toast the pecans by placing them in a small non-stick skillet on a medium high heat. Stir the pecans constantly until they give up their aroma and become a light golden color. Remove from the heat and allow to cool.
• Lightly grease or use thin coat of olive oil spray inside 6 small ramekins (1/2 cup size).
• In the large bowl of a food processor, put the cheeses, powdered sugar, and egg substitute. Process until smooth and silky. Add the contents of the cheese cloth bag to the cheese mixture and continue to process until mixture is silky smooth.
• Divide the mixture evenly among the ramekins. Place an equal number of pecan halves on top of each individual cheesecake in a decorative way. Refrigerate until ready to eat.
• These will keep about 4 days uncovered in the refrigerator or sealed in an airtight zipper-lock freezer bag for about 2 months.
• Serve these cheese cakes cold in their own dishes. Possible toppings include whipped cream (or some kind of whipped substitute such as whipped skim milk, or a commercial product like Cool Whip).
• Substitutions.
• If you don't have powdered sugar on hand, mix 1/4 cup granulated sugar + 1/4 teaspoon cornstarch and grind in a blender (not food processor) until it is a fine powder, or substitute 3 Tablespoons agave nectar for the powdered sugar.
• You can vary the flavors of the cheese cakes by changing the dominate spice or flavoring and by adding finely grated fruit zest (lime is a good choice), finely chopped nuts, dried fruits, or even chocolate nibs.
• Substitute other fruit or vegetable purees for the papaya, keeping the amount of moisture and the amount of puree the same. Try pumpkin or squash puree or another tropical fruit.

BAKED CHEESE PAPAYA

Steps:

• Preheat oven to 450.
• Cream cheeses together. Add curry, chutney, and raisins.
• Fill the papaya halves with mixture.
• Place filled halves on a greased baking sheet.
• Sprinkle with sugar and cinnamon and drizzle with melted butter.
• Bake at 450 for 15 minutes.