I love eating plain avocados, but I could use a few recipes please?

Question

smoothies,dips, whatever.

Answer 1

Here are 557 for you....
http://web.foodnetwork.com/food/web/searchResults?searchString=avocados&site=FOOD&searchType=Recipe

Answer 2

I am with you...lots of recipes online, but a few ways I like to eat avocado are:
(1) sliced in a sandwich or in a wrap
(2) in an omelette - just before you get ready to flip the omelette (closed) add sliced avocado
(3) cut avocado in half - remove seed - in the center add cold shrimp or crabmeat which you have tossed in your favorite salad dressing (first) - my husband likes his with thousand island. AND the best thing is that you don't need to buy the BIG shrimp - the small ones will work great with this
(4) half avocado. Shop up with some cilantro, squeeze of lemon juice, a little garlic powder, fresh tomatoe diced return to avocado shell (kinda like an guacamole in a shell) - serve on a bed of lettuce surrounded by crisp pita bread (quartered)
(5) cold avocado soup (something like cold potatoe soup but with avocado)
(6) add avocado to any salad you have
(7) some people I know (I have never tried this) eat it with honey.

enjoy,

Answer 3

Jim And Mendy's Easy Guacamole


1 large ripe "Morro Canyon Ranch" Avocado mashed
1/2 c Pace Salsa (Hot Jim's; Medium Mendy's)
1/2 t crushed Garlic (1 small clove)
1/4 lemon squeezed

Mix together and serve with chips, on sandwiches or a burger. We like
the avocado chunky so don't do to good a job mashing.
This is the basic if you like it more tangy add a little more salsa, a
little more buttery a little less salsa etc.

Try your own variation.




--------------------------------------------------------------------------------

Avocado Ice Cream

While an avocado-flavored dessert may seem strange to North Americans,
South Americans have long considered the avocado an ideal ingredient for sweet dessert.
Try this recipe and you'll understand why.

Three 8-oz. avocados
1/2 teaspoon kosher salt
3/4 cup superfine sugar
5 tablespoons fresh lemon juice
3/4 cup heavy cream

Peel and pit the avocados. Cut them into chunks and purée in a food processor.
You should have about 2 1/2 cups of purée. With the machine running, add the remaining ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.


--------------------------------------------------------------------------------

Jorge's Avocado Slaw
1/2 head cabbage, finely chopped
1/2 c red onion, minced
2 avocados, diced
1 tomato, diced
1.5 lemons, juiced

Mix all ingredients and toss with lemon juice, salt and pepper to taste. Great with tacos!



--------------------------------------------------------------------------------

Deep Fried Avocados

Batter
2c bisquick
1 can beer
2 eggs
2T vinegar
1T garlic powder

avocados cut into 8-10 wedges each
4T flour
peanut oil

Combine all batter ingredients. Dust avocado wedges with flour. Put wedges into batter mixture until coated. Fry in deep fat fryer until lightly browned- about two minutes. Serve with sour cream and salsa.

Answer 4

mixing avocados makes the main amazingly gentle textured milkshakes/smoothies i've got ever tasted, with a proper green visual charm too. Avocados are bitter so which you're able to desire to sweeten it someway or use them sparingly to a important sort of milk.

Answer 5

I adore avocados, I love them in salads or just cut into sections sprinkled with salt and pepper and lemon juice and eaten with white rice! Here is a link with recipes. http://www.freedomyou.com/recipes/avocado%20recipes.htm

Answer 6

Try avocados covered with Italian salad dressing.

Answer 7

Man that's allot of guacamole!!! So here's mine.

1 avocado, mashed
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. chili powder
1 Tbs. mayonnaise
A pinch of salt and pepper to taste

Answer 8

I like it with tomatoes, fresh jalopenos and salt/pepper or
with Ranch Dressing (my favorite)

We make guacamole but the above are easy and my favorites.

Answer 9

just add fresh slices to salads , sandwiches, quesadillas, burgers anything u think mite taste good on ;)

Answer 10

How about some Guacamole recipes? Will that help?


Classic Guacamole

Serves: 8

Ingredients
4 California avocados, seeded and peeled
2 tbsp lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/4 teaspoon ground cumin
3 to 4 drops hot pepper sauce
Tortilla chips

Preparation
Using a fork, coarsely mash avocado with lemon juice and garlic.
Stir in remaining ingredients to blend.
Garnish as desired and serve with tortilla chips.


Guacamole

The following 5 ingredients combine to make the best quacamole you’ll ever taste.
You may need to tweak the amounts to make it perfect to your tatse.

2 ripe Hass avocadoes
2-3 T. red onion, minced
1 handful of fresh cilantro, chopped
Juice of 1-2 limes to taste
salt to taste

Mix everything together by pulsing in a food processor to desired texture.
Use as a dip with tortilla chips, or on vegetarian tacos, burritos, or tostadas.


Guacamole

6 Avacados; soft
1 tb Lime juice
1/3 c Sour cream
1/2 tb Salt
3/4 tsp Garlic; granulated
2 tb Jalapenos; finely diced
2 tb Onions; fine dice
1/4 c Tomatoes; finely diced

1. Cut Avacados in half, remove pit and MASH thoroughly.
2. Mix with all other ingredients thoroughly.


Cajun Guacamole

Serves: 6

Ingredients
2 California avocados, about 1 pound
1 tablespoon fresh lemon juice
1/2 cup finely diced red bell pepper
1/2 cup small cherry tomatoes (cut in halves or quarters, if large)
1/4 cup thinly sliced green onion
3 cloves garlic, finely chopped
1/2 teaspoon chopped, fresh thyme leaves or 1/4 rounded teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

Preparation
Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice.
Fold in remaining ingredients.
Guacamole is best made as close to serving as possible.
For short-term storage, seal in an airtight container with a
piece of plastic wrap against the surface of the guacamole


South of the Border Guacamole

Serves: 12

Ingredients
1/2 cup chopped white onion
4 (or to taste) serrano chilies, chopped
1/4 cup chopped cilantro
1 teaspoon salt
4 (2 pounds) California Avocados
2 tablespoons fresh lime juice
3/4 cup diced tomato, seeded and well drained

Preparation
In a food processor, combine onion, chilies, cilantro and salt; reserve.
Coarsely mash (DO NOT PUREE) California avocados.
Fold in reserved onion mixture, then tomato.
Serve with tortilla chips.

Guacamole is best made as close to service as possible.
Store in an airtight container with plastic wrap against the surface of the guacamole.



Doug's Industrial Guacamole #1

What Goes In It:

1 Hass avacado
1 garlic clove: minced
some chopped purple onion: to taste
some chopped cherry tomatoes: to taste
1 t. kosher salt
2 T. of lime juice
2 T. olive oil
cayenne pepper: to taste
chopped cilantro: to taste

What to do:

Halve the avocado, then halve the halves
cross-cut the avocado, so that it is in chunks
flex the skin so that the chunks come loose, or cut them loose
add the lime juice immediately then add the rest of the stuff
chill or leave at room temperature.

Serve on a bed of lettuce. Have a bowl of chips ready.


Guacamole ala Dave

Use only Hass avacados the dark bumpy skinned variety, which are buttery-rich.
If you can't find truly ripe tomatoes, leave them out.

2 large ripe Hass avacados
2 small red-ripe tomatoes, preferably Romas or other Italiam plum variety, chopped
¼ cup chopped cilantro
Juice of 1 lemon
1 Jalapeno, minced
1 garlic clove, minced
½ tsp. salt

In a bowl, mash the avacado roughly, leaving a few toothsome chunks.
Stir in the remaining ingredients.
Serve warm within 30 minutes as a garnish.


Guacamole Sencillo

Serves 8 to 12

2 to 3 garlic cloves, peeled
Hot fresh green chiles to taste (I’d choose 2 serranos), stems removed
3 ripe avocados, preferably the black-skinned Hass
A couple of tablespoons chopped fresh Mexican herbs (such as cilantro, pipisa or pápalo)
1 small white onion (fresh onion-green tops still on-is best), finely chopped
Salt
2 tablespoons fresh lime juice
A little crumbled Mexican fresh cheese (queso fresco) for garnish
A sliced radish or two for garnish

Finely chop the garlic and green chiles, and scoop them into a bowl.
One at a time, run a knife down through each avocado, starting at the top, until you reach the pit;
continue cutting around the pit until you reach the point you started.
Twist the two halves of the avocado apart. Remove the pit and discard.
Scoop the flesh into the bowl with the chiles.
Mash coarsely with the back of a spoon or an old-fashioned potato masher.
Add the herbs and onion, stir to combine, then taste.
Season with salt (usually about a teaspoon) and lime juice.
Scoop into a serving dish and garnish with cheese and radishes.


Avocado Salsa

Serves: 8

Ingredients
2 ripe medium California avocados, peeled, pitted and diced
1 large ripe tomato, diced
1/4 cup finely chopped red onion
2 cloves garlic, minced
2 Tbs. chopped fresh cilantro
Juice of 1 large lime
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/2 tsp. salt

Preparation
In medium bowl, combine all ingredients.
Toss well and maintain chunky consistency.


Salsa Con Otra Cosas

Serves: 2

Ingredients
6 tomatoes, chopped coarsely
2 jalapeno peppers, chopped finely
1 large onion, chopped
1/2 cup chopped or sliced black olives
1/4 cup vinegar (optional: rice vinegar)
1/4 cup chopped garlic
1 bunch cilantro, chopped
1 tsp. or to taste salt
1/4 cup vegetable oil (or olive oil)
2 ripe California Avocados, chopped

Preparation
Mix all ingredients at least one hour prior to serving.