Milton Recipes

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MIRLITON AND SHRIMP DRESSING



Mirliton and Shrimp Dressing image

Mirlitons, our local squash, are also know as chayote. Any variety of fall squash may be substituted. Diced day-old bread is the best to use for these kinds of dressings; bread crumbs will make the dressing too dry. Mirliton dressing is too loose for a stuffing, so it's always served as a side dish.

Provided by Food Network

Categories     side-dish

Yield Serves 10

Number Of Ingredients 18

4 mirlitons, halved and seeded
3 tablespoons olive oil
8 tablespoons butter
1 medium onion, diced
1 stalk celery, diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
Leaves from 1 sprig fresh thyme
Leaves from 1 sprig fresh rosemary, chopped
Leaves from 1 sprig fresh sage, chopped
1 pound medium Louisiana or wild American shrimp, peeled, deveined, and finely chopped
1/2 cup crabmeat, picked over
4 cups diced day-old French bread
2 cups Basic Chicken Stock
1/2 teaspoon Basic Creole Spices
1-2 dashes Tabasco
Salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Rub the mirlitons with oil. Place them on a baking sheet cut side down and bake until they are fork tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
  • Melt the butter in a large skillet over moderate heat. Add the onions, celery, and bell peppers and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the fresh herbs and shrimp, and stir frequently, until shrimp are just cooked , 3-5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well combined.
  • Spoon the dressing into a large buttered baking dish and bake until golden brown, 20-30 minutes.

MILTON



Milton image

A Milton is a Liberty student's second best friend. Try one, you'll be hooked! A creamy, sweet, espresso milkshake just like they serve at "The Drowsy Poet" Note: I usually use Torani syrups bc they are the only ones I can find around here.

Provided by Rachel F

Categories     Shakes

Time 3m

Yield 1-2 serving(s)

Number Of Ingredients 4

5 -6 scoops vanilla ice cream
1 -2 tablespoon hazelnut syrup
1 -2 tablespoon cinnamon syrup or 3/4 teaspoon ground cinnamon
2 ounces espresso or 2 ounces strong coffee

Steps:

  • Prepare espresso.
  • Scoop ice cream into blender.
  • Add hazelnut syrup and cinnamon syrup (or ground cinnamon) to blender.
  • Pour espresso over ice cream.
  • Blend to milkshake consistency.

Nutrition Facts : Calories 362.9, Fat 19.9, SaturatedFat 12.3, Cholesterol 79.2, Sodium 151.9, Carbohydrate 42.5, Fiber 1.3, Sugar 38.2, Protein 6.4

MIRLITON CASSEROLE



Mirliton Casserole image

This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.

Provided by al_salihi

Categories     Winter

Time 1h30m

Yield 16 1/2 pieces, 10-12 serving(s)

Number Of Ingredients 11

8 mirlitons (aka chayote or choko)
1 onion, diced fine
1 bell pepper, diced fine
2 stalks celery, diced fine
1/4 cup butter
2 lbs small shrimp, peeled & deveined
3 garlic cloves, diced fine
1/2 cup parsley, diced fine
1 cup fine fresh breadcrumb
salt & pepper
1/4 cup butter

Steps:

  • Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
  • Drain and cool.
  • Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
  • Add shrimp and saute until pink.
  • add garlic and parsley, bread crumbs, salt & pepper.
  • Turn off heat.
  • Take the mirlitons and cut in half lengthwise.
  • Take a teaspoon and scoop out the seed and sac that surrounds it.
  • Then scoop out the meat of the merliton and save it in the pan along with the dressing.
  • You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
  • If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
  • Place a pat of butter on each half and bake in medium oven until browned and bubbly.
  • You can make these ahead of time and freeze them.
  • Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
  • For variety, you can use hot sausage out of the casing or ground meat.

Nutrition Facts : Calories 258.6, Fat 11.6, SaturatedFat 6.3, Cholesterol 162.7, Sodium 291.2, Carbohydrate 17.3, Fiber 3.9, Sugar 4.6, Protein 21.8

MIRLITON



Mirliton image

Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.

Provided by MOUNTMAN

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

6 (8-ounce) mirlitons (chayotes)
2 teaspoons olive oil
1 clove garlic, minced
1 medium onion, chopped
1 pound fresh shrimp, peeled and deveined
1 pound cooked, cubed ham
1 egg
1 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
½ cup dry bread crumbs for topping

Steps:

  • Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
  • When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
  • Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 23.1 g, Cholesterol 141.3 mg, Fat 14.1 g, Fiber 3.8 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 1061.7 mg, Sugar 4.4 g

CAJUN SHRIMP MIRLITON CASSEROLE



Cajun Shrimp Mirliton Casserole image

Categories     Garlic     Onion     Bake     Casserole/Gratin     Shrimp     Bell Pepper     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 9

7 medium mirliton (also called chayotes; 5 lb)
2 medium onions, chopped
2 green bell peppers, chopped
1 stick unsalted butter
3 large garlic cloves, minced
24 saltines, finely ground (3/4 cup)
2 lb large shrimp, shelled, deveined, and cut into 1/2-inch pieces
1/4 teaspoon cayenne, or to taste
2 tablespoons fine dry bread crumbs

Steps:

  • Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
  • Preheat oven to 400°F.
  • Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.

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