www.foodnetwork.com you should just type in keywords though it gives you better results.Where can I find the recipe for the D'Amico and Sons cherry salad with chicken in it?
Betty crocker recipes
Monday, August 23, 2010
Saturday, August 21, 2010
Anyone have a great potato salad recipe?
A delicious potato salad recipe,
Ingredients:
* 3 cups diced cooked potatoes
* 1/2 cup sliced celery
* 1 tablespoon diced green bell pepper
* 1 tablespoon diced pimiento
* 2 tablespoon chopped sweet pickles
* 2 tablespoons minced onion
* 1/2 cup mayonnaise
* 1/2 teaspoon salt
* dash pepper
* 1/2 teaspoon prepared mustard
* 1 1/2 teaspoons lemon juice
* 1/4 cup heavy cream
Preparation:
Combine potatoes, celery, green pepper, pimiento, sweet pickle, and onion; chill. When ready to serve, combine remaining ingredients; toss with chilled potato mixture. Add a little more mayonnaise if necessary and taste for seasonings.Anyone have a great potato salad recipe?
This is a delicious potato salad for a summer meal or cookout, and it's one of my family's favorites.
Ingredients:
* 4 to 5 cups cubed waxy potatoes, cooked, drained, cooled*
* 1/2 cup chopped celery
* 1/2 cup chopped red onion
* 3 hard-cooked eggs, chopped
* 2 tablespoons chopped sweet pickle
* 2 teaspoons sweet pickle juice
* 1/2 to 2/3 cup mayonnaise
* 1/2 to 1 teaspoon prepared mustard
* 1/4 to 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
Preparation:
Combine all ingredients in a bowl and stir gently to combine. Refrigerate until serving time.
Serves 4 to 6.
*For best texture, use new potatoes, red skinned potatoes, or other boiling potatoes.Anyone have a great potato salad recipe?
I learned to make this from my mother (no written recipe) and people either love it or hate it - no in between. If you like mustardy or sweet-tasting potato salad this isn't for you - it's very plain and yet amazingly good.
Boil thin skinned potatoes until knife slips into them easily. Run under cold water and peel them as soon as they are cool enough to handle.
Cut chunks of potato into a big bowl. Add chopped hard-boiled eggs, chopped celery and sliced green onion. You want to see and taste the stuff other than the potatoes - but it's a personal taste kind of thing. Salt everything now so the salt sticks and permeates.
In a separate bowl or large measuring cup, mix approximately 2 parts mayonnaise with one part sour cream. Add some lemon juice (again, this is all to taste). Then grind in a lot of pepper. When the dressing tastes good - pour it on the potatoes and mix. Refrigerate.
I actually like to pull this out of the fridge for a while before I serve it - the flavors blend more as it warms up a bit.
PICNIC POTATO SALAD
2 lbs new small red potatoes
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar (see note)
1/4 cup red onion, sliced
1 shallot or green onion, minced
3 cloves garlic, finely minced
1/4 teaspoon each of fresh basil and oregano, minced
salt and pepper, to taste
2 tablespoons fresh parsley
1/2 green pepper, cut into thin strips
Because this potato salad contains no mayonnaise, it's a safe bet for your next picnic or cook-out for those long hot Summer days. Be sure to taste and season well.
Scrub potatoes, removing eyes and discarding any green ones. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan. Add olive oil and remaining ingredients.
Stir for one minute over medium heat. Set aside to cool.
May be served warm or cold.
Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the ';edge'; off
OR
ZESTY POTATO SALAD
4 cups cooked potatoes
1/2 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup green onions, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon celery seed
1 teaspoon horseradish
dash of green tabasco or red pepper (optional)
1 tablespoon cider vinegar
Simmer potatoes until fork tender. Remove skins, and cut into cubes.
In a bowl, combine celery, eggs, potatoes, onions, vinegar and seasonings. Toss lightly to combine.
In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.
Refrigerate before serving.
Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above
OR
CONFETTI POTATO SALAD
12 scrubbed, cooked potatoes, cooled and cut into bite-size chunks
1 stalk celery, diced
1 bunch green onion, sliced with tops included
3 carrots, diced
1 large bell pepper, diced
1 can sliced black olives (about 4 oz.)
6 large hardboiled eggs, cooled and mashed until crumbly
2 1/2 cups mayonnaise
1/4 cup pickle relish or chopped pickles. reserve 1/8 cup of pickle juice
3 t. mustard
Lawry's salad supreme to taste
Schilling's It's a Dilly Seasoning (has dill, lemon peel, garlic, onion and jalapeno pepper) to taste
black ground pepper and salt to taste
Cook and prepare potatoes and eggs. Add mayonnaise and mustard to crumbled hardcooked eggs. Gently combine cooled potatoes with vegetable mixture. Gently fold potato vegetable mixture with egg mixture being sure to coat well. Use reserved pickle juice to make salad extra creamy. Use spices to taste. Cool before serving. Makes at least enough for 12 guests.
OR
DILLED SPRING POTATO SALAD
2 pounds new white potatoes
2 tablespoons apple cider vinegar
salt and pepper to taste
1/2 cup thinly sliced celery
2 tablespoons fresh chopped dill
1/2 cup sliced green onions
1 tablespoon Dijon mustard
1 cup sour cream
1 cup mayonnaise, as needed
First, cook the potatoes in a large pan of lightly boiling, salted water until they can be pierced with a thin paring knife (they will continue cooking as they cool in their jackets). Drain well, return to the pan and let cool to room temperature.
Second, peel the cooled potatoes and slice 1/4 inch thick into a glass or stainless mixing bowl. Sprinkle with the cider vinegar and season with salt and pepper, then refrigerate for at least 2 hours or overnight.
Third, toss the potatoes with the celery, dill, green onions and mustard. Fold in the sour cream and then add in enough of the mayonnaise to bind the salad together.
JM
I take baking potatoes, and boil the night before. Take them out, so you can poke a knife or fork in them. Let them set in the fridge overnight, the next morning peel, chop up celery in small pieces, sweet onion the same way, grate two carrots, add celery seed, mayo %26amp; brown mustard, and a dash of sugar. Chill and stir, people will go to town on this! (This is a family recipe here)
Ingredients:
* 3 cups diced cooked potatoes
* 1/2 cup sliced celery
* 1 tablespoon diced green bell pepper
* 1 tablespoon diced pimiento
* 2 tablespoon chopped sweet pickles
* 2 tablespoons minced onion
* 1/2 cup mayonnaise
* 1/2 teaspoon salt
* dash pepper
* 1/2 teaspoon prepared mustard
* 1 1/2 teaspoons lemon juice
* 1/4 cup heavy cream
Preparation:
Combine potatoes, celery, green pepper, pimiento, sweet pickle, and onion; chill. When ready to serve, combine remaining ingredients; toss with chilled potato mixture. Add a little more mayonnaise if necessary and taste for seasonings.Anyone have a great potato salad recipe?
This is a delicious potato salad for a summer meal or cookout, and it's one of my family's favorites.
Ingredients:
* 4 to 5 cups cubed waxy potatoes, cooked, drained, cooled*
* 1/2 cup chopped celery
* 1/2 cup chopped red onion
* 3 hard-cooked eggs, chopped
* 2 tablespoons chopped sweet pickle
* 2 teaspoons sweet pickle juice
* 1/2 to 2/3 cup mayonnaise
* 1/2 to 1 teaspoon prepared mustard
* 1/4 to 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
Preparation:
Combine all ingredients in a bowl and stir gently to combine. Refrigerate until serving time.
Serves 4 to 6.
*For best texture, use new potatoes, red skinned potatoes, or other boiling potatoes.Anyone have a great potato salad recipe?
I learned to make this from my mother (no written recipe) and people either love it or hate it - no in between. If you like mustardy or sweet-tasting potato salad this isn't for you - it's very plain and yet amazingly good.
Boil thin skinned potatoes until knife slips into them easily. Run under cold water and peel them as soon as they are cool enough to handle.
Cut chunks of potato into a big bowl. Add chopped hard-boiled eggs, chopped celery and sliced green onion. You want to see and taste the stuff other than the potatoes - but it's a personal taste kind of thing. Salt everything now so the salt sticks and permeates.
In a separate bowl or large measuring cup, mix approximately 2 parts mayonnaise with one part sour cream. Add some lemon juice (again, this is all to taste). Then grind in a lot of pepper. When the dressing tastes good - pour it on the potatoes and mix. Refrigerate.
I actually like to pull this out of the fridge for a while before I serve it - the flavors blend more as it warms up a bit.
PICNIC POTATO SALAD
2 lbs new small red potatoes
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar (see note)
1/4 cup red onion, sliced
1 shallot or green onion, minced
3 cloves garlic, finely minced
1/4 teaspoon each of fresh basil and oregano, minced
salt and pepper, to taste
2 tablespoons fresh parsley
1/2 green pepper, cut into thin strips
Because this potato salad contains no mayonnaise, it's a safe bet for your next picnic or cook-out for those long hot Summer days. Be sure to taste and season well.
Scrub potatoes, removing eyes and discarding any green ones. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan. Add olive oil and remaining ingredients.
Stir for one minute over medium heat. Set aside to cool.
May be served warm or cold.
Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the ';edge'; off
OR
ZESTY POTATO SALAD
4 cups cooked potatoes
1/2 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup green onions, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon celery seed
1 teaspoon horseradish
dash of green tabasco or red pepper (optional)
1 tablespoon cider vinegar
Simmer potatoes until fork tender. Remove skins, and cut into cubes.
In a bowl, combine celery, eggs, potatoes, onions, vinegar and seasonings. Toss lightly to combine.
In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.
Refrigerate before serving.
Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above
OR
CONFETTI POTATO SALAD
12 scrubbed, cooked potatoes, cooled and cut into bite-size chunks
1 stalk celery, diced
1 bunch green onion, sliced with tops included
3 carrots, diced
1 large bell pepper, diced
1 can sliced black olives (about 4 oz.)
6 large hardboiled eggs, cooled and mashed until crumbly
2 1/2 cups mayonnaise
1/4 cup pickle relish or chopped pickles. reserve 1/8 cup of pickle juice
3 t. mustard
Lawry's salad supreme to taste
Schilling's It's a Dilly Seasoning (has dill, lemon peel, garlic, onion and jalapeno pepper) to taste
black ground pepper and salt to taste
Cook and prepare potatoes and eggs. Add mayonnaise and mustard to crumbled hardcooked eggs. Gently combine cooled potatoes with vegetable mixture. Gently fold potato vegetable mixture with egg mixture being sure to coat well. Use reserved pickle juice to make salad extra creamy. Use spices to taste. Cool before serving. Makes at least enough for 12 guests.
OR
DILLED SPRING POTATO SALAD
2 pounds new white potatoes
2 tablespoons apple cider vinegar
salt and pepper to taste
1/2 cup thinly sliced celery
2 tablespoons fresh chopped dill
1/2 cup sliced green onions
1 tablespoon Dijon mustard
1 cup sour cream
1 cup mayonnaise, as needed
First, cook the potatoes in a large pan of lightly boiling, salted water until they can be pierced with a thin paring knife (they will continue cooking as they cool in their jackets). Drain well, return to the pan and let cool to room temperature.
Second, peel the cooled potatoes and slice 1/4 inch thick into a glass or stainless mixing bowl. Sprinkle with the cider vinegar and season with salt and pepper, then refrigerate for at least 2 hours or overnight.
Third, toss the potatoes with the celery, dill, green onions and mustard. Fold in the sour cream and then add in enough of the mayonnaise to bind the salad together.
JM
I take baking potatoes, and boil the night before. Take them out, so you can poke a knife or fork in them. Let them set in the fridge overnight, the next morning peel, chop up celery in small pieces, sweet onion the same way, grate two carrots, add celery seed, mayo %26amp; brown mustard, and a dash of sugar. Chill and stir, people will go to town on this! (This is a family recipe here)
Does any one have a recipe for a pasta salad ?
I box of Barilla tri-color fiori (wagon wheels)
red bell pepper
celery
carrotts
grape tomatoes
any other veggies that make you happy
Good Seasons garlic and herb salad dressing
cook the pasta,
chop the vegetables,
drain the pasta,
rinse in cold water
shake off excess water
combine pasta, chopped veggies, and dressingDoes any one have a recipe for a pasta salad ?
Time: preparation: 15 minutes
......... cooking: about 10 minutes
350 g (12 oz) short pasta (fusilli or penne)
7 ripe but firm tomatoes, peeled and cubed
85 g (3 oz) black olives, stoned
3 fillets of anchovies, chopped
4 tablespoons dried or fresh chives
2 mozzarella cheese, cubed or 20 cherry
mozzarella
12 leaves of fresh basil
12 tablespoons extra virgin olive oil
Easy recipe
Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)
Bring to the boil abundant salted water and cook pasta according the instructions on the package.
Meanwhile prepare the dressing. Put all the ingredients in a large bowl and stir.
Cook pasta ';al dente';, drain it in the colander and run under cold water in order to stop its cooking. Add pasta to the mixture and stir well. Let chill at least 2 hours before serving but bring back to room temperature to serve.
Note
This dish can be prepared in advance. It's very tasty in summer but it can be served in a buffet too.
bye bye Roberta- Como ItalyDoes any one have a recipe for a pasta salad ?
Here's one of my recipes for pasta salad. It's a good one that's kind of Greek-style:
1 lb. of pasta, cooked, drained and cooled (mini penne or spirals are good)
4 tomatoes, chopped
1 small red onion, chopped
1/2 cup kalamata or black olives, sliced
2 cups fresh spinach, washed drained and chopped
1/2 cup feta cheese, crumbled
1/4 cup extra-virgin olive oil
4 tbsps. fresh lemon juice
salt and pepper to taste
Mix all ingredients in a large bowl. Serve at room temperature or chilled.
Note: If pasta salad sits for a while or you use it the next day, brighten up the flavor with a little extra lemon juice.
pasta + tuna + olives + chopped onions + salt and pepper
thats it
Depends on what kind. But a good quicky? Cook elbow mac (according to directions); chop up onions (1/4cup);deli ham (1 1/2cup); shredded cheddar (as much as you like-mild cheddar is better); light mayo (use your own judgement-not to much); salt/pepper. Mix and serve! Execellent with shrimp or chincken breast instead of ham. Could also use fat free mayo. If it is a little stiff from the mayo, add a few drops of milk to loosen it. Oh! Don't forget a little sweet pickle relish if you'd like.
A quick, and easy traditional pasta salad.....
1 box Rotini
1 bottle Italian dressing
1 tomato
1 cucumber
1 green bell pepper
Boil your pasta until tender.
rinse in cool water, add dressind , and veggies chopped.
chill about 30 min...
You can add anything to this you like.....
(m)
Bistro Chicken Summer Salad
2 cups cooked penne pasta, cooled
1 (6-ounce) bag Fresh Express Baby Spinach
1 pound boneless skinless chicken breasts, grilled, cut into strips
2 medium tomatoes, chopped (about 2 cups)
1 cup sliced halved cucumbers
1 cup Kraft Natural Sharp Cheddar Cheese Crumbles, divided use
1/2 cup Good Seasons Sun Dried Tomato Vinaigrette with Roasted Red Pepper Dressing
Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup of the cheese in large bowl.
Add dressing; mix lightly.
Sprinkle with remaining 1/2 cup cheese.
Makes 4 servings.
Nutrition: (per serving)
Calories 430
Total fat 18g
Saturated fat 7g
Cholesterol 95mg
Sodium 630mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 6g
Protein 36g
Vitamin A 70%DV
Vitamin C 35%DV
Calcium 25%DV
Iron 20%DV
Pasta cut up some veggies throw in some salad dressing of choice and wala. Quick and easy. I'm sure there are more exotic ones.
here's a really old recipe, church salad luncheon variety recipe: elbow macaroni, sweet pickle relish and mayo. You can put whatever else in it that sounds good like tuna, chicken, ham and cheese. My Mom put celery in.
This is sooo good but it's really not low fat
16 oz pasta
1 cup frozen peas
2 c. sliced black olives
3/4 c. green onions chopped
3/4 c. celery chopped
1/2 c, fresh parsley
some little pieces of broccoli if you want
1 pkg dry italian salad dressing
1 c. sour cream
1 c. mayo or miracle whip
cook the pasta and drain it put in a bowl and add the vegies.mix the dressing sour cream and mayo together then add to pasta and vegies.Really yummy.
Don't buy that betty crockofass box stuff.....
get a box o noodles, add a bag of the blended broc, cauli, carrot thing chopped up, add some salad dressing, like zesty italian and wala, dinner
Pasta Salad With Green Beans and Red Cabbage
Serves 4 to 6.
Ingredients:
1/2 head chopped red cabbage
1/2 tsp ground cumin
1 tsp curry powder
3 tbsp. extra-virgin olive oil
1/2 lb blue lake green beans
1/2 lemon
1 package rainbow pasta
Prepare the pasta al dente per package directions. Set aside.
Clean the green beans and trim off the ends. Place them in a saucepan of boiling water and cook until they're crisp and bright green, about 5 minutes. Set aside.
Place the cabbage in a saucepan of boiling water and cook until al dente, about 3 minutes. Set aside.
Combine the lemon juice, curry powder, cumin and olive oil in a bowl and whisk together.
Combine the pasta, green beans, cabbage and olive oil mixture in a large bowl and toss.
I just use Robusto Italian salad dressing (Wish Bone) with pasta and veggies.
My favorite is cook a lb of spaghetti or shaped pasta.I add a bag or 2 of frozen chinese veggies,thawed.I add a bottle of a good italian dressing.yummy
I have a real easy one.
Spiral pasta. I like the tri-colored. ( About 16 oz bag dry).
cherry tomatoes
peeled and cut up cucumbers
1 small can black olives
feta cheese
1 bottle Newmans own Italian dressing
Cook pasta rinse in cold water, drain. Cut cherry tomatoes in half. Peel and cut cucumbers sliced or chopped. Drain olives.
Add all these ingredients and the dressing and mix. When ready to serve add the feta cheese.
Super Macaroni Salad
1 16 oz box macaroni cooked,drained and cooled
1 1/2 cups good mayonnaise (Hellmans, Kraft's,etc)
1 cup white vinegar more or less
1 cup shredded carrots
1 large green pepper finely chopped
1/8 cup minced onion
1 cup sweetened condensed milk
1/2 cup sugar or to taste
Pour the macaroni in a large bowl, add the veggies including the onions, set aside. In a smaller bowl mix remaining ingredients, taste, it should have a nice sweet and sour flavor, add more sugar or vinegar, garlic or whatever you think is missing until you like the taste. Then pour over the macaroni veggie mix, blend well and put in fridge until ready to serve.
Just buy Betty Crocker's Suddenly Pasta...there's a variety of it.
red bell pepper
celery
carrotts
grape tomatoes
any other veggies that make you happy
Good Seasons garlic and herb salad dressing
cook the pasta,
chop the vegetables,
drain the pasta,
rinse in cold water
shake off excess water
combine pasta, chopped veggies, and dressingDoes any one have a recipe for a pasta salad ?
Time: preparation: 15 minutes
......... cooking: about 10 minutes
350 g (12 oz) short pasta (fusilli or penne)
7 ripe but firm tomatoes, peeled and cubed
85 g (3 oz) black olives, stoned
3 fillets of anchovies, chopped
4 tablespoons dried or fresh chives
2 mozzarella cheese, cubed or 20 cherry
mozzarella
12 leaves of fresh basil
12 tablespoons extra virgin olive oil
Easy recipe
Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)
Bring to the boil abundant salted water and cook pasta according the instructions on the package.
Meanwhile prepare the dressing. Put all the ingredients in a large bowl and stir.
Cook pasta ';al dente';, drain it in the colander and run under cold water in order to stop its cooking. Add pasta to the mixture and stir well. Let chill at least 2 hours before serving but bring back to room temperature to serve.
Note
This dish can be prepared in advance. It's very tasty in summer but it can be served in a buffet too.
bye bye Roberta- Como ItalyDoes any one have a recipe for a pasta salad ?
Here's one of my recipes for pasta salad. It's a good one that's kind of Greek-style:
1 lb. of pasta, cooked, drained and cooled (mini penne or spirals are good)
4 tomatoes, chopped
1 small red onion, chopped
1/2 cup kalamata or black olives, sliced
2 cups fresh spinach, washed drained and chopped
1/2 cup feta cheese, crumbled
1/4 cup extra-virgin olive oil
4 tbsps. fresh lemon juice
salt and pepper to taste
Mix all ingredients in a large bowl. Serve at room temperature or chilled.
Note: If pasta salad sits for a while or you use it the next day, brighten up the flavor with a little extra lemon juice.
pasta + tuna + olives + chopped onions + salt and pepper
thats it
Depends on what kind. But a good quicky? Cook elbow mac (according to directions); chop up onions (1/4cup);deli ham (1 1/2cup); shredded cheddar (as much as you like-mild cheddar is better); light mayo (use your own judgement-not to much); salt/pepper. Mix and serve! Execellent with shrimp or chincken breast instead of ham. Could also use fat free mayo. If it is a little stiff from the mayo, add a few drops of milk to loosen it. Oh! Don't forget a little sweet pickle relish if you'd like.
A quick, and easy traditional pasta salad.....
1 box Rotini
1 bottle Italian dressing
1 tomato
1 cucumber
1 green bell pepper
Boil your pasta until tender.
rinse in cool water, add dressind , and veggies chopped.
chill about 30 min...
You can add anything to this you like.....
(m)
Bistro Chicken Summer Salad
2 cups cooked penne pasta, cooled
1 (6-ounce) bag Fresh Express Baby Spinach
1 pound boneless skinless chicken breasts, grilled, cut into strips
2 medium tomatoes, chopped (about 2 cups)
1 cup sliced halved cucumbers
1 cup Kraft Natural Sharp Cheddar Cheese Crumbles, divided use
1/2 cup Good Seasons Sun Dried Tomato Vinaigrette with Roasted Red Pepper Dressing
Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup of the cheese in large bowl.
Add dressing; mix lightly.
Sprinkle with remaining 1/2 cup cheese.
Makes 4 servings.
Nutrition: (per serving)
Calories 430
Total fat 18g
Saturated fat 7g
Cholesterol 95mg
Sodium 630mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 6g
Protein 36g
Vitamin A 70%DV
Vitamin C 35%DV
Calcium 25%DV
Iron 20%DV
Pasta cut up some veggies throw in some salad dressing of choice and wala. Quick and easy. I'm sure there are more exotic ones.
here's a really old recipe, church salad luncheon variety recipe: elbow macaroni, sweet pickle relish and mayo. You can put whatever else in it that sounds good like tuna, chicken, ham and cheese. My Mom put celery in.
This is sooo good but it's really not low fat
16 oz pasta
1 cup frozen peas
2 c. sliced black olives
3/4 c. green onions chopped
3/4 c. celery chopped
1/2 c, fresh parsley
some little pieces of broccoli if you want
1 pkg dry italian salad dressing
1 c. sour cream
1 c. mayo or miracle whip
cook the pasta and drain it put in a bowl and add the vegies.mix the dressing sour cream and mayo together then add to pasta and vegies.Really yummy.
Don't buy that betty crockofass box stuff.....
get a box o noodles, add a bag of the blended broc, cauli, carrot thing chopped up, add some salad dressing, like zesty italian and wala, dinner
Pasta Salad With Green Beans and Red Cabbage
Serves 4 to 6.
Ingredients:
1/2 head chopped red cabbage
1/2 tsp ground cumin
1 tsp curry powder
3 tbsp. extra-virgin olive oil
1/2 lb blue lake green beans
1/2 lemon
1 package rainbow pasta
Prepare the pasta al dente per package directions. Set aside.
Clean the green beans and trim off the ends. Place them in a saucepan of boiling water and cook until they're crisp and bright green, about 5 minutes. Set aside.
Place the cabbage in a saucepan of boiling water and cook until al dente, about 3 minutes. Set aside.
Combine the lemon juice, curry powder, cumin and olive oil in a bowl and whisk together.
Combine the pasta, green beans, cabbage and olive oil mixture in a large bowl and toss.
I just use Robusto Italian salad dressing (Wish Bone) with pasta and veggies.
My favorite is cook a lb of spaghetti or shaped pasta.I add a bag or 2 of frozen chinese veggies,thawed.I add a bottle of a good italian dressing.yummy
I have a real easy one.
Spiral pasta. I like the tri-colored. ( About 16 oz bag dry).
cherry tomatoes
peeled and cut up cucumbers
1 small can black olives
feta cheese
1 bottle Newmans own Italian dressing
Cook pasta rinse in cold water, drain. Cut cherry tomatoes in half. Peel and cut cucumbers sliced or chopped. Drain olives.
Add all these ingredients and the dressing and mix. When ready to serve add the feta cheese.
Super Macaroni Salad
1 16 oz box macaroni cooked,drained and cooled
1 1/2 cups good mayonnaise (Hellmans, Kraft's,etc)
1 cup white vinegar more or less
1 cup shredded carrots
1 large green pepper finely chopped
1/8 cup minced onion
1 cup sweetened condensed milk
1/2 cup sugar or to taste
Pour the macaroni in a large bowl, add the veggies including the onions, set aside. In a smaller bowl mix remaining ingredients, taste, it should have a nice sweet and sour flavor, add more sugar or vinegar, garlic or whatever you think is missing until you like the taste. Then pour over the macaroni veggie mix, blend well and put in fridge until ready to serve.
Just buy Betty Crocker's Suddenly Pasta...there's a variety of it.
Does anyone have an authentic recipe for a Mexican salad that they have prepared and loved.?
I've never really seen a mexican salad, like we think of a salad. Ensalada - Mexican salads, are usually more like fresh vegetables served cold in a dressing or pickled. Here are a few I like:
Nopalitos http://www.gourmetsleuth.com/qa/mexicans鈥?/a>
Escabeche
http://recipes.chef2chef.net/recipe-arch鈥?/a>
Ceviche
http://www.recipezaar.com/8899Does anyone have an authentic recipe for a Mexican salad that they have prepared and loved.?
none i have made noDoes anyone have an authentic recipe for a Mexican salad that they have prepared and loved.?
Authentic mexican salads are made with shredded lettuce or raw cabagge, thin sliced onion and tomatoe, we eat most of our veggies cooked.
Like a taco salad?
This one i love:
Fritos or Doritos
1 1/2 lbs burger
1/2 onion diced
Packet taco seasoning
1 16 oz can refried beans (hot or mild)
2 small cans or 1 lg can diced green chilies (hot or mild)
2/3 C taco sauce of your choice - i use Ortega
Colby Jack Cheese - shredded (or your choice of cheese)
Lettuce - Shredded
Tomato - Diced
Onion - Diced
Black Olives -Sliced
Jalapenos (Optional) Sliced
Dressing of choice
Brown Burger and onions. Add seasoning, beans,chilies and taco sauce. Cook til hot.
In a large bowl break up Fritos (or Doritos) into bite size chunks.
Spoon in Burger mixture.
Top with the rest of the toppings. Very yummy.
Not sure how authentic it is but I love it!
Tex-Mex Salad with Chili Vinaigrette
Makes 8 to 10 servings
Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalape帽o peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)
Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalape帽o pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.
Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.
Mexican Salad Meal
The salad that's a meal. Full of your favorite mexican ingrediants and dynamite flavors. Easy to make!
Ingredients
1 pound Lean ground beef
1/2 Pouch of prepared taco flavoring
3/4 cup Graded cheddar cheese
Can of black olives
Bag of green salad mix(or one head of lettuce)
One Tomato
Avocado (optional)
Bag of tortilla chips
1/2 cup Prepared salsa of your choice
1/2 cup Lite ranch dressing
Brown the ground beef, add taco flavoring and set aside.
Put green salad in a large bowl. Open black olives, drain and add to green salad. Chop tomato, cut up avocado and add to green salad.
Mix salsa and ranch dressing.
Take bag of tortilla chips and crush into small to medium pieces.
Combine meat,cheese,tortilla chips and salsa dressing to salad.
Toss and serve immediately.
Nopalitos http://www.gourmetsleuth.com/qa/mexicans鈥?/a>
Escabeche
http://recipes.chef2chef.net/recipe-arch鈥?/a>
Ceviche
http://www.recipezaar.com/8899Does anyone have an authentic recipe for a Mexican salad that they have prepared and loved.?
none i have made noDoes anyone have an authentic recipe for a Mexican salad that they have prepared and loved.?
Authentic mexican salads are made with shredded lettuce or raw cabagge, thin sliced onion and tomatoe, we eat most of our veggies cooked.
Like a taco salad?
This one i love:
Fritos or Doritos
1 1/2 lbs burger
1/2 onion diced
Packet taco seasoning
1 16 oz can refried beans (hot or mild)
2 small cans or 1 lg can diced green chilies (hot or mild)
2/3 C taco sauce of your choice - i use Ortega
Colby Jack Cheese - shredded (or your choice of cheese)
Lettuce - Shredded
Tomato - Diced
Onion - Diced
Black Olives -Sliced
Jalapenos (Optional) Sliced
Dressing of choice
Brown Burger and onions. Add seasoning, beans,chilies and taco sauce. Cook til hot.
In a large bowl break up Fritos (or Doritos) into bite size chunks.
Spoon in Burger mixture.
Top with the rest of the toppings. Very yummy.
Not sure how authentic it is but I love it!
Tex-Mex Salad with Chili Vinaigrette
Makes 8 to 10 servings
Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalape帽o peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)
Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalape帽o pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.
Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.
Mexican Salad Meal
The salad that's a meal. Full of your favorite mexican ingrediants and dynamite flavors. Easy to make!
Ingredients
1 pound Lean ground beef
1/2 Pouch of prepared taco flavoring
3/4 cup Graded cheddar cheese
Can of black olives
Bag of green salad mix(or one head of lettuce)
One Tomato
Avocado (optional)
Bag of tortilla chips
1/2 cup Prepared salsa of your choice
1/2 cup Lite ranch dressing
Brown the ground beef, add taco flavoring and set aside.
Put green salad in a large bowl. Open black olives, drain and add to green salad. Chop tomato, cut up avocado and add to green salad.
Mix salsa and ranch dressing.
Take bag of tortilla chips and crush into small to medium pieces.
Combine meat,cheese,tortilla chips and salsa dressing to salad.
Toss and serve immediately.
Need a great recipe for Potato Salad?
I need a Good recipe for Potato Salad and it cannot have Pickles or Relish. May Include tarragon.Need a great recipe for Potato Salad?
I like to use red-skin potatoes with skins on, scrub %26amp; remove eyes.
For every 6 potatoes add 1 or 2 eggs to hard-boil with them.
When potatoes are boiled, drain %26amp; remove eggs to cool in cold water.
Dice potatoes when cool enough, peel %26amp; chop eggs, put in bowl.
Finely chop a medium white onion, or several green onions.
Mix with 1/2 cup mayo %26amp; 1 tbsp mustard.Need a great recipe for Potato Salad?
Hard boiled egg---celery---sliced green olives with pimentos---onion {optional} Hellmans mayo===== salt and pepper
My mom just told me two.
Cold salad
You need
-Potatoes
-Onion
-Mayonaise
-Aromat seasoning
Use as many potatoes as you like.
Boil potatoes till soft add aromat to the water.
Chop up and fry onion
When potatoes are soft empty the water out and put onion with the potato
Mix mayonaise through it.
And it's ready, and then
You can add anything you like,such as mushrooms, green pepper, boiled egg, spring onion,etc
If you dont want to use too much mayo you can mix it with milk or cream.
Its quick easy and very nice.
And then a hot salad.
Boil some potatoes
Fry onion
Fry some bacon%26amp;mushrooms
Mix all together
Sauce
2 packets of black pepper sauce (in powder form)
2 tubs of cream about 16 oz all together.
Mix them together then pour over potato mixture
Grate cheese and add to top then bake for 30min
Hope I helped both are really nice.
Not really sure what relish is but you can add or take away ingredients.
Also not sure what you have and dont have as I live in South Africa.
potato salad
1kg bag baby new potatoes
2tsp white wine vinegar
2tbsp olive oil
1⁄4 tsp Dijon mustard
2 tbsp reduced fat mayonnaise
2 tbsp Greek yogurt
1 bunch spring onions, trimmed and chopped
1 Boil the potatoes until tender. Drain, cut into chunks. Whisk vinegar, oil and mustard. Season, mix with potatoes. Allow to cool.
2 Mix the mayonnaise and yogurt. Gently stir into the potatoes with the spring onions.lash liner
I like to use red-skin potatoes with skins on, scrub %26amp; remove eyes.
For every 6 potatoes add 1 or 2 eggs to hard-boil with them.
When potatoes are boiled, drain %26amp; remove eggs to cool in cold water.
Dice potatoes when cool enough, peel %26amp; chop eggs, put in bowl.
Finely chop a medium white onion, or several green onions.
Mix with 1/2 cup mayo %26amp; 1 tbsp mustard.Need a great recipe for Potato Salad?
Hard boiled egg---celery---sliced green olives with pimentos---onion {optional} Hellmans mayo===== salt and pepper
My mom just told me two.
Cold salad
You need
-Potatoes
-Onion
-Mayonaise
-Aromat seasoning
Use as many potatoes as you like.
Boil potatoes till soft add aromat to the water.
Chop up and fry onion
When potatoes are soft empty the water out and put onion with the potato
Mix mayonaise through it.
And it's ready, and then
You can add anything you like,such as mushrooms, green pepper, boiled egg, spring onion,etc
If you dont want to use too much mayo you can mix it with milk or cream.
Its quick easy and very nice.
And then a hot salad.
Boil some potatoes
Fry onion
Fry some bacon%26amp;mushrooms
Mix all together
Sauce
2 packets of black pepper sauce (in powder form)
2 tubs of cream about 16 oz all together.
Mix them together then pour over potato mixture
Grate cheese and add to top then bake for 30min
Hope I helped both are really nice.
Not really sure what relish is but you can add or take away ingredients.
Also not sure what you have and dont have as I live in South Africa.
potato salad
1kg bag baby new potatoes
2tsp white wine vinegar
2tbsp olive oil
1⁄4 tsp Dijon mustard
2 tbsp reduced fat mayonnaise
2 tbsp Greek yogurt
1 bunch spring onions, trimmed and chopped
1 Boil the potatoes until tender. Drain, cut into chunks. Whisk vinegar, oil and mustard. Season, mix with potatoes. Allow to cool.
2 Mix the mayonnaise and yogurt. Gently stir into the potatoes with the spring onions.
Does anyone know the recipe for Outback Steak House's Mustard Vinaigrette salad dressing?
It is their 'house' dressing, and it's the best I've ever tasted.Does anyone know the recipe for Outback Steak House's Mustard Vinaigrette salad dressing?
Honey Mustard Dressing like The Outback's庐
1 1/2 cups real mayonnaise
1/4 cup Grey Poupon庐
1/2 cup honey
Combine all ingredients in a bowl and mix well. Allow to set for at least 2 hours before serving, overnight is best.Does anyone know the recipe for Outback Steak House's Mustard Vinaigrette salad dressing?
Mustard. Vinaigrette. Salad. And your boyfriend and/or girlfriend's dress.
http://recipes.robbiehaf.com/O/91.htm
Outback Steak House's Mustard Vinaigrette Salad Dressing
INGREDIENTS
1 1/2 tablespoons prepared Dijon-style mustard
1/2 cup vegetable oil
1/2 cup red wine vinegar
1 teaspoon ground black pepper
1/2 teaspoon salt
1 pinch garlic salt
1 pinch onion powder
1/4 cup olive oil
DIRECTIONS
In a jar with a lid, combine the mustard, vegetable oil, vinegar, pepper, salt, garlic salt, onion powder and olive oil. Cover and shake until thoroughly combined. Chill until ready to serve.
I don't know why people keep asking for Outback's recipes, because they're never released by any Outback authority, nor will any kind of mixture of ingredients taste exactly like what you're trying to duplicate.
Outback's Mustard Vinaigrette dressing is also homeade, in every store, so every day it might taste slightly different than the day before. (And technically, every dressing is their ';house'; dressing, since they're all homeade.)
Outback Steakhouse Honey Mustard Dressing
1 1/2 c. mayonnaise
1/4 c. mustard
1/2 c. honey
Combine all ingredients in a bowl, and mix well. Allow to set for at least 2 hours before serving, overnight is best.
1/2 cup olive oil
1/3 cup white wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
1 tsp mustard -- French or English
I find this recipe similar but not quite Outback's. I love Outback's Mustard Vinaigrette.
Honey Mustard Dressing like The Outback's庐
1 1/2 cups real mayonnaise
1/4 cup Grey Poupon庐
1/2 cup honey
Combine all ingredients in a bowl and mix well. Allow to set for at least 2 hours before serving, overnight is best.Does anyone know the recipe for Outback Steak House's Mustard Vinaigrette salad dressing?
Mustard. Vinaigrette. Salad. And your boyfriend and/or girlfriend's dress.
http://recipes.robbiehaf.com/O/91.htm
Outback Steak House's Mustard Vinaigrette Salad Dressing
INGREDIENTS
1 1/2 tablespoons prepared Dijon-style mustard
1/2 cup vegetable oil
1/2 cup red wine vinegar
1 teaspoon ground black pepper
1/2 teaspoon salt
1 pinch garlic salt
1 pinch onion powder
1/4 cup olive oil
DIRECTIONS
In a jar with a lid, combine the mustard, vegetable oil, vinegar, pepper, salt, garlic salt, onion powder and olive oil. Cover and shake until thoroughly combined. Chill until ready to serve.
I don't know why people keep asking for Outback's recipes, because they're never released by any Outback authority, nor will any kind of mixture of ingredients taste exactly like what you're trying to duplicate.
Outback's Mustard Vinaigrette dressing is also homeade, in every store, so every day it might taste slightly different than the day before. (And technically, every dressing is their ';house'; dressing, since they're all homeade.)
Outback Steakhouse Honey Mustard Dressing
1 1/2 c. mayonnaise
1/4 c. mustard
1/2 c. honey
Combine all ingredients in a bowl, and mix well. Allow to set for at least 2 hours before serving, overnight is best.
1/2 cup olive oil
1/3 cup white wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
1 tsp mustard -- French or English
I find this recipe similar but not quite Outback's. I love Outback's Mustard Vinaigrette.
Avocado recipe that isn't salad or guacamole?
I have 10 medium avocados which will ripen at the same time. I'd like to make something creative with them other than a guac, with a salad or as a condiment to a main course.Avocado recipe that isn't salad or guacamole?
Using half of an avocado for a salad bowl, fill with your own version of shrimp salad. One half avocado with shrimp salad served on lettuce is basically one serving.
Always great in a sandwich or wrap with tuna, chicken, turkey or shrimp.
Stuffed Avocado Chicken with a light breading of macadamia nuts. Fry and finish cooking in oven.
Chipotle Avocado Corn Chowder
Ingredients
2 1/2 cups organic plain soy milk
2 1/2 cups frozen organic white and/or yellow corn, defrosted
1/4 cup organic silken tofu
1 large ripe avocado, peeled and diced
3-4 canned chipotle peppers, drained and rinsed
1/4 teaspoon sea salt
black pepper to taste
Directions:
Combine the soymilk, tofu, peppers, 2 cups of the corn, and 3/4 of the avocado, salt, and pepper in a blender or food processor. Puree until smooth. Add the remaining corn and avocado. Pour into a pot and heat until warm throughout.
Avocado Shrimp Bisque
INGREDIENTS
3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS
Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.
Pasta with Avocado and Tomato
Ingredients
1/2 package spaghetti
2 fresh tomatoes, cut up in cubes
1 avocado, cut up in cubes
3 garlic cloves, minced
1/4 cup olive oil
parmesan cheese, optional
Directions:
Cook pasta as directed and drain. Place all ingredients in a bowl and stir. Serve.
Serves: 3 or 4
Pasta with Avocado and Pecans
500 g large shell pasta
2 tablespoons olive oil
2 garlic cloves, chopped
1 red chile, deseeded and finely chopped
3 sprigs fresh rosemary, leaves only
1 large red capsicum, cut into chunks
1 large avocado, chopped
1 cup pecans, chopped
salt %26amp; fresh ground pepper
Directions
1. Cook pasta until just tender. Drain.
2. Heat 1 tbs oil in large pan.
3. Add garlic, chilli, rosemary and capsicum. Cook 3 minutes.
4. Add cooked pasta, avocado, pecans and remaining oil.
5. Toss to combine.
6. Season and serve immediately.
Shrimp and Garlic
INGREDIENTS (Nutrition)
2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
1 sweet onion, diced
chopped fresh cilantro
1 avocado - peeled, pitted and diced
salt and pepper to taste
1/2 cup olive oil
chili pepper flakes
DIRECTIONS
Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Palta con Crema de Salmon
4 ripe avocados
2 tbsp. lemon juice
4 oz. cooked or smoked salmon, cut in small pieces
1 green pepper, seeded and chopped
2 tbsp. mayonnaise
1 dash Tabasco sauce
Salt and pepper
3/4 cup heavy cream
Lettuce leaves and toasts to serve
Directions:
Cut the avocados in half and remove seed. Scoop out the flesh and mash with the lemon juice. Reserve empty skins. Add the salmon, green pepper, mayonnaise, Tabasco sauce, salt and pepper to mashed avocados. Mix well.
In a bowl, lightly whip the cream and fold into the mixture. Fill the avocado skins with the mixture and refrigerate. Serve with lettuce leaves and toasts.
Salmon con Salsa de Aguacate
4 Medium Salmon Steak
1 Small Onion -- sliced
Pepper -- to taste
3/4 Cup Dry Red Wine
1 Large Avocado
2 Medium Green Onion -- chopped
1/2 Cup Sour Cream
1 Tablespoon Lemon Juice
2 Teaspoons Dry Sherry
1/2 Teaspoon Cayenne
Salt And Pepper -- to taste
1 Lemon Lemon Wedges
Directions Place steaks in large pan, add onion, pepper and wine. Add water to cover, cover, simmer for 10 minutes or until fish is flaky and done. Peel and mash avocado. Add remaining ingredients and beat until creamy. Do not puree in food processor or it will become mush. Spoon over fish and garnish with lemon.Avocado recipe that isn't salad or guacamole?
Avocado and Asparagus Salad recipe
Ingredients:
2 lb of asparagus.
2 medium avocados.
Juice and zest of 1 lemon.
2 tablespoons of olive oil.
2 tablespoons of fresh parsley.
1 tablespoon of fresh coriander.
1 tablespoon of white wine vinegar.
陆 tablespoon of balsamic vinegar.
1 teaspoon of castor sugar.
1 teaspoon of fresh mint.
Salt and pepper, to taste.
Preparation Instructions:
Trim off the tough ends of the asparagus, then steam until just tender and bright green.
Plunge the asparagus into cold water to halt the cooking time and drain well. Set aside.
Peel the avocados then dice the flesh. Toss with the lemon juice and lemon zest, then add to the asparagus.
For the dressing, whisk the white wine vinegar, balsamic vinegar, olive oil, castor sugar, mint and parsley.
Add salt and pepper to taste, then pour over the asparagus.
Toss lightly, then spoon into a suitably sized starsol bowl.
Refrigerate, then serve.
====
Avocado Tortilla Soup recipe
Ingredients:
1 onion, sliced.
1 cup of chicken broth (or alternatively, beef broth).
1 cup of water.
2 teaspoons of butter.
陆 teaspoon of freshly chopped cilantro leaves.
录 medium avocado, peeled and sliced.
8 tortilla chips.
Preparation Instructions:
Melt the butter in a suitably sized starsol saucepan over medium heat.
Separate the onion slices into rings and saut茅 in the melted butter
until they turn a golden color.
Add the chicken broth and chopped cilantro leaves.
Stir gently to blend.
Lower the heat and allow to simmer for 5 minutes.
Pour into soup bowls.
Add avocado slices and tortilla chips.
Serve.
========
Avocado-Tomato Melt
4 English muffins, split
1 ripe avocado, peeled, pitted and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil
Fresh Mozzarella Cheese, sliced thin
1/4 cup grated Parmesan cheese
Fresh ground black pepper
Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.
Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes. Sprinkle chopped basil over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!
Makes 4 servings.
=========
Prosciutto/Salmon Wraps
2 avocados, seeded and peeled
8 slices each prosciutto and smoked salmon
Fresh lemon or lime
Cut each avocado into 8 slices. Diagonally wrap each with a
prosciutto or salmon slice. Arrange wraps on serving platter,
garnish with lemon or lime and serve.
BUSH'S庐 Layered Mexican Bean Dip --
INGREDIENTS
1 (16 ounce) can BUSH'S庐 Pinto Beans, drained and rinsed
1/2 cup sour cream
1 tablespoon minced garlic
1 pinch cayenne pepper
1/2 cup shredded Cheddar cheese
1 cup fresh tomato salsa
1 avocado, diced
1 head romaine lettuce, washed, sliced 1/4-inch thick
1 lime, juiced
Salt and ground black pepper to taste
1/2 cup sliced green onions
6 cups tortilla chips
DIRECTIONS
Line 8-inch springform pan or baking dish with plastic wrap. Set aside.
Mash beans lightly with a fork in a medium bowl. Add 1 tablespoon of the liquid for a creamier consistency.
Combine beans, sour cream, garlic, and cayenne pepper in a bowl. Mix well. Adjust seasoning with salt and pepper if necessary.
Place bean mixture in an even layer in the bottom of the spring form pan. Sprinkle with cheese.
Top with a layer of salsa, scatter avocado on top. Top with shredded lettuce and squeeze lime juice on top. Season with salt and pepper. Sprinkle with the green onions. Let sit in refrigerator for 30 minutes. Remove sides of the springform pan, wrapping or trimming the plastic. Serve on the base with tortilla chips.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Best Chicken Pasta Salad --
INGREDIENTS
2 boneless, skinless chicken breast halves
3/4 cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados - peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup Ranch-style salad dressing
DIRECTIONS
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
B.L.A.T. Wraps --
INGREDIENTS
8 slices bacon
4 (10 inch) flour tortillas
4 tablespoons Ranch-style salad dressing
1 avocado - peeled, pitted and diced
1 tomato, chopped
1 cup shredded lettuce
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside.
Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla around the other ingredients.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Avocado Soup with Chicken and Lime --
INGREDIENTS
4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Mexican Shrimp Cocktail --
INGREDIENTS
2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
1/2 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1 1/2 cups tomato and clam juice cocktail
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
1/4 cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped
DIRECTIONS
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Here are some great recipes for Avocado Pies....the lime one is my favorite!
Avocado Cream Pie
=== CRUST ===
3/4 stick Butter - (3 oz)
1 tablespoon Honey
1 1/2 cups Graham cracker crumbs
=== FILLING ===
14 ounces Sweetened condensed milk - (1 can)
8 ounces Cream cheese
2 Ripe avocados -- peeled, pitted
1/4 cup Lime juice
1 teaspoon Vanilla
1/8 teaspoon Sea salt
1/2 cup Coconut -- toasted, for garnish
Preheat the oven to 325 degrees.
To make the crust, melt the butter in a small saucepan, over low heat. Stir in the honey. Add the graham cracker crumbs and mix well. Pat the crumbs evenly onto the bottom and up the sides of a 9- inch pie plate. Bake the pie shell for 12 to 15 minutes. Remove from the oven and cool. In a medium bowl, combine the condensed milk and cream cheese. Blend well with an electric mixer. Mash the avocados with the lime juice and add to the milk mixture. Add the vanilla and salt, and beat until smooth. Turn into the cooled crust. Garnish with the coconut, cover, and chill for 2 to 6 hours before serving.
This recipe yields 8 servings.
Avocado Pie
1 avocado, mashed
1 (14 ounce) can sweetened
condensed milk
1/4 cup fresh lemon juice, or
to taste
1 (9 inch) pie shell, baked
Directions
1 Stir milk into mashed avocado. Stir in lemon juice.
Combine well, then pour into pie shell. Cover, and refrigerate
at least 4 hours. Serve with cool whip.
Avocado Lime Pie
1 cup sieved avocado pulp
1 can (14 ounce) sweetened condensed milk
1 tsp fresh grated lime zest
1/2 cup fresh lime juice
2 egg yolks
1 pinch salt
1 recipe pastry for a 9-inch single crust pie
Combine sweetened condensed milk, lime zest, lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.
Chill pie several hours. Garnish with whipped cream, and serve.
Soup! So delicious.Chilled Avocado Soup - Sopa De Aguacate
Ingredients:
1 bunch scallions (about 8)
3 large ripe avocados
1 to 2 teaspoons chopped garlic
1 large lemon, juiced
1/4 teaspoon cumin
1/4 teaspoon sweet smoked paprika (pimenton)
2 cups chicken broth
1 small handful cilantro or parsley
1-1/2 to 2 cups ice water
Salt and pepper to taste
Cilantro or parsley leaves for garnish
Directions:
1) In the morning, trim scallions. Coarsely chop white part and place in jar of a blender. Add flesh of one avocado, garlic, and lemon juice. Puree. Add flesh of second avocado; puree. Add third avocado, cumin and paprika. Puree until smooth. Add cilantro. Slowly add chicken broth; blend until smooth. Add salt and pepper to taste. Refrigerate.
2) Just before serving, stir in iced water to thin puree. Check seasoning, adding salt and pepper if needed. Transfer to serving bowls. Garnish with cilantro or parsley leaves. Yield: 4 to 5 servings.
Try Avocado shake! Trust me Avocado is equally great in something sweet.
1 avocado + 2 cups milk + 6 tsp sugar + half teaspoon of cardamom powder (if you dont have cardamom powder you can use vanilla - I am not sure how much vanilla- use according to your judgment)
put all of them in a blender and mix. It will get thickened (little thicker then smoothy) and very tasty!
1 Avocado is more than enough for 2 people.
Try Making an Avocado Smoothie!
Simply blend together avocado, full cream milk and sugar to taste with a couple of ice cubes. Two avocados in a cup of milk and a couple of tablespoons of sugar and a few ice cubes should be just right. For an even richer smoothie, you could add cream or vanilla ice-cream into the blender.
Drink right away or freeze for later use.
Chop them up along with some tomatoes, finely chopped onion, and dress with garlic salt, paprika, lemon juice, and olive oil. Sooooo yummy!
Or cut into big slices and mix with cooked shrimp and/or scallops, or even crayfish or lobster tails. Again season with lemon juice and olive oil, perhaps with a bit of chopped cilantro.
You could slice them up on a plate and just squeeze a lemon over the slices.
Or you could puree them with herbs and olive oil and have a dressing for some other vegetable or salad with them.
You could grill them to produce extra flavor, and then add them to something. Just set them on each side for about 2 min on med to high heat.
Using half of an avocado for a salad bowl, fill with your own version of shrimp salad. One half avocado with shrimp salad served on lettuce is basically one serving.
Always great in a sandwich or wrap with tuna, chicken, turkey or shrimp.
Stuffed Avocado Chicken with a light breading of macadamia nuts. Fry and finish cooking in oven.
Chipotle Avocado Corn Chowder
Ingredients
2 1/2 cups organic plain soy milk
2 1/2 cups frozen organic white and/or yellow corn, defrosted
1/4 cup organic silken tofu
1 large ripe avocado, peeled and diced
3-4 canned chipotle peppers, drained and rinsed
1/4 teaspoon sea salt
black pepper to taste
Directions:
Combine the soymilk, tofu, peppers, 2 cups of the corn, and 3/4 of the avocado, salt, and pepper in a blender or food processor. Puree until smooth. Add the remaining corn and avocado. Pour into a pot and heat until warm throughout.
Avocado Shrimp Bisque
INGREDIENTS
3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS
Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.
Pasta with Avocado and Tomato
Ingredients
1/2 package spaghetti
2 fresh tomatoes, cut up in cubes
1 avocado, cut up in cubes
3 garlic cloves, minced
1/4 cup olive oil
parmesan cheese, optional
Directions:
Cook pasta as directed and drain. Place all ingredients in a bowl and stir. Serve.
Serves: 3 or 4
Pasta with Avocado and Pecans
500 g large shell pasta
2 tablespoons olive oil
2 garlic cloves, chopped
1 red chile, deseeded and finely chopped
3 sprigs fresh rosemary, leaves only
1 large red capsicum, cut into chunks
1 large avocado, chopped
1 cup pecans, chopped
salt %26amp; fresh ground pepper
Directions
1. Cook pasta until just tender. Drain.
2. Heat 1 tbs oil in large pan.
3. Add garlic, chilli, rosemary and capsicum. Cook 3 minutes.
4. Add cooked pasta, avocado, pecans and remaining oil.
5. Toss to combine.
6. Season and serve immediately.
Shrimp and Garlic
INGREDIENTS (Nutrition)
2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
1 sweet onion, diced
chopped fresh cilantro
1 avocado - peeled, pitted and diced
salt and pepper to taste
1/2 cup olive oil
chili pepper flakes
DIRECTIONS
Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Palta con Crema de Salmon
4 ripe avocados
2 tbsp. lemon juice
4 oz. cooked or smoked salmon, cut in small pieces
1 green pepper, seeded and chopped
2 tbsp. mayonnaise
1 dash Tabasco sauce
Salt and pepper
3/4 cup heavy cream
Lettuce leaves and toasts to serve
Directions:
Cut the avocados in half and remove seed. Scoop out the flesh and mash with the lemon juice. Reserve empty skins. Add the salmon, green pepper, mayonnaise, Tabasco sauce, salt and pepper to mashed avocados. Mix well.
In a bowl, lightly whip the cream and fold into the mixture. Fill the avocado skins with the mixture and refrigerate. Serve with lettuce leaves and toasts.
Salmon con Salsa de Aguacate
4 Medium Salmon Steak
1 Small Onion -- sliced
Pepper -- to taste
3/4 Cup Dry Red Wine
1 Large Avocado
2 Medium Green Onion -- chopped
1/2 Cup Sour Cream
1 Tablespoon Lemon Juice
2 Teaspoons Dry Sherry
1/2 Teaspoon Cayenne
Salt And Pepper -- to taste
1 Lemon Lemon Wedges
Directions Place steaks in large pan, add onion, pepper and wine. Add water to cover, cover, simmer for 10 minutes or until fish is flaky and done. Peel and mash avocado. Add remaining ingredients and beat until creamy. Do not puree in food processor or it will become mush. Spoon over fish and garnish with lemon.Avocado recipe that isn't salad or guacamole?
Avocado and Asparagus Salad recipe
Ingredients:
2 lb of asparagus.
2 medium avocados.
Juice and zest of 1 lemon.
2 tablespoons of olive oil.
2 tablespoons of fresh parsley.
1 tablespoon of fresh coriander.
1 tablespoon of white wine vinegar.
陆 tablespoon of balsamic vinegar.
1 teaspoon of castor sugar.
1 teaspoon of fresh mint.
Salt and pepper, to taste.
Preparation Instructions:
Trim off the tough ends of the asparagus, then steam until just tender and bright green.
Plunge the asparagus into cold water to halt the cooking time and drain well. Set aside.
Peel the avocados then dice the flesh. Toss with the lemon juice and lemon zest, then add to the asparagus.
For the dressing, whisk the white wine vinegar, balsamic vinegar, olive oil, castor sugar, mint and parsley.
Add salt and pepper to taste, then pour over the asparagus.
Toss lightly, then spoon into a suitably sized starsol bowl.
Refrigerate, then serve.
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Avocado Tortilla Soup recipe
Ingredients:
1 onion, sliced.
1 cup of chicken broth (or alternatively, beef broth).
1 cup of water.
2 teaspoons of butter.
陆 teaspoon of freshly chopped cilantro leaves.
录 medium avocado, peeled and sliced.
8 tortilla chips.
Preparation Instructions:
Melt the butter in a suitably sized starsol saucepan over medium heat.
Separate the onion slices into rings and saut茅 in the melted butter
until they turn a golden color.
Add the chicken broth and chopped cilantro leaves.
Stir gently to blend.
Lower the heat and allow to simmer for 5 minutes.
Pour into soup bowls.
Add avocado slices and tortilla chips.
Serve.
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Avocado-Tomato Melt
4 English muffins, split
1 ripe avocado, peeled, pitted and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil
Fresh Mozzarella Cheese, sliced thin
1/4 cup grated Parmesan cheese
Fresh ground black pepper
Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.
Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes. Sprinkle chopped basil over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!
Makes 4 servings.
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Prosciutto/Salmon Wraps
2 avocados, seeded and peeled
8 slices each prosciutto and smoked salmon
Fresh lemon or lime
Cut each avocado into 8 slices. Diagonally wrap each with a
prosciutto or salmon slice. Arrange wraps on serving platter,
garnish with lemon or lime and serve.
BUSH'S庐 Layered Mexican Bean Dip --
INGREDIENTS
1 (16 ounce) can BUSH'S庐 Pinto Beans, drained and rinsed
1/2 cup sour cream
1 tablespoon minced garlic
1 pinch cayenne pepper
1/2 cup shredded Cheddar cheese
1 cup fresh tomato salsa
1 avocado, diced
1 head romaine lettuce, washed, sliced 1/4-inch thick
1 lime, juiced
Salt and ground black pepper to taste
1/2 cup sliced green onions
6 cups tortilla chips
DIRECTIONS
Line 8-inch springform pan or baking dish with plastic wrap. Set aside.
Mash beans lightly with a fork in a medium bowl. Add 1 tablespoon of the liquid for a creamier consistency.
Combine beans, sour cream, garlic, and cayenne pepper in a bowl. Mix well. Adjust seasoning with salt and pepper if necessary.
Place bean mixture in an even layer in the bottom of the spring form pan. Sprinkle with cheese.
Top with a layer of salsa, scatter avocado on top. Top with shredded lettuce and squeeze lime juice on top. Season with salt and pepper. Sprinkle with the green onions. Let sit in refrigerator for 30 minutes. Remove sides of the springform pan, wrapping or trimming the plastic. Serve on the base with tortilla chips.
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Best Chicken Pasta Salad --
INGREDIENTS
2 boneless, skinless chicken breast halves
3/4 cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados - peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup Ranch-style salad dressing
DIRECTIONS
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
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B.L.A.T. Wraps --
INGREDIENTS
8 slices bacon
4 (10 inch) flour tortillas
4 tablespoons Ranch-style salad dressing
1 avocado - peeled, pitted and diced
1 tomato, chopped
1 cup shredded lettuce
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside.
Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla around the other ingredients.
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Avocado Soup with Chicken and Lime --
INGREDIENTS
4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
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Mexican Shrimp Cocktail --
INGREDIENTS
2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
1/2 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1 1/2 cups tomato and clam juice cocktail
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
1/4 cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped
DIRECTIONS
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Here are some great recipes for Avocado Pies....the lime one is my favorite!
Avocado Cream Pie
=== CRUST ===
3/4 stick Butter - (3 oz)
1 tablespoon Honey
1 1/2 cups Graham cracker crumbs
=== FILLING ===
14 ounces Sweetened condensed milk - (1 can)
8 ounces Cream cheese
2 Ripe avocados -- peeled, pitted
1/4 cup Lime juice
1 teaspoon Vanilla
1/8 teaspoon Sea salt
1/2 cup Coconut -- toasted, for garnish
Preheat the oven to 325 degrees.
To make the crust, melt the butter in a small saucepan, over low heat. Stir in the honey. Add the graham cracker crumbs and mix well. Pat the crumbs evenly onto the bottom and up the sides of a 9- inch pie plate. Bake the pie shell for 12 to 15 minutes. Remove from the oven and cool. In a medium bowl, combine the condensed milk and cream cheese. Blend well with an electric mixer. Mash the avocados with the lime juice and add to the milk mixture. Add the vanilla and salt, and beat until smooth. Turn into the cooled crust. Garnish with the coconut, cover, and chill for 2 to 6 hours before serving.
This recipe yields 8 servings.
Avocado Pie
1 avocado, mashed
1 (14 ounce) can sweetened
condensed milk
1/4 cup fresh lemon juice, or
to taste
1 (9 inch) pie shell, baked
Directions
1 Stir milk into mashed avocado. Stir in lemon juice.
Combine well, then pour into pie shell. Cover, and refrigerate
at least 4 hours. Serve with cool whip.
Avocado Lime Pie
1 cup sieved avocado pulp
1 can (14 ounce) sweetened condensed milk
1 tsp fresh grated lime zest
1/2 cup fresh lime juice
2 egg yolks
1 pinch salt
1 recipe pastry for a 9-inch single crust pie
Combine sweetened condensed milk, lime zest, lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.
Chill pie several hours. Garnish with whipped cream, and serve.
Soup! So delicious.Chilled Avocado Soup - Sopa De Aguacate
Ingredients:
1 bunch scallions (about 8)
3 large ripe avocados
1 to 2 teaspoons chopped garlic
1 large lemon, juiced
1/4 teaspoon cumin
1/4 teaspoon sweet smoked paprika (pimenton)
2 cups chicken broth
1 small handful cilantro or parsley
1-1/2 to 2 cups ice water
Salt and pepper to taste
Cilantro or parsley leaves for garnish
Directions:
1) In the morning, trim scallions. Coarsely chop white part and place in jar of a blender. Add flesh of one avocado, garlic, and lemon juice. Puree. Add flesh of second avocado; puree. Add third avocado, cumin and paprika. Puree until smooth. Add cilantro. Slowly add chicken broth; blend until smooth. Add salt and pepper to taste. Refrigerate.
2) Just before serving, stir in iced water to thin puree. Check seasoning, adding salt and pepper if needed. Transfer to serving bowls. Garnish with cilantro or parsley leaves. Yield: 4 to 5 servings.
Try Avocado shake! Trust me Avocado is equally great in something sweet.
1 avocado + 2 cups milk + 6 tsp sugar + half teaspoon of cardamom powder (if you dont have cardamom powder you can use vanilla - I am not sure how much vanilla- use according to your judgment)
put all of them in a blender and mix. It will get thickened (little thicker then smoothy) and very tasty!
1 Avocado is more than enough for 2 people.
Try Making an Avocado Smoothie!
Simply blend together avocado, full cream milk and sugar to taste with a couple of ice cubes. Two avocados in a cup of milk and a couple of tablespoons of sugar and a few ice cubes should be just right. For an even richer smoothie, you could add cream or vanilla ice-cream into the blender.
Drink right away or freeze for later use.
Chop them up along with some tomatoes, finely chopped onion, and dress with garlic salt, paprika, lemon juice, and olive oil. Sooooo yummy!
Or cut into big slices and mix with cooked shrimp and/or scallops, or even crayfish or lobster tails. Again season with lemon juice and olive oil, perhaps with a bit of chopped cilantro.
You could slice them up on a plate and just squeeze a lemon over the slices.
Or you could puree them with herbs and olive oil and have a dressing for some other vegetable or salad with them.
You could grill them to produce extra flavor, and then add them to something. Just set them on each side for about 2 min on med to high heat.
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