avocados! avocados! avocados!?

Question

i need some great avocado recipes! not just recipes with avocadoes, but recipes where avocadoes are the main ingredient.

both sweet and savory recipes please...

Answer 1

Guacamole dip:
2 avocados
1 c red onion,chopped (more ore less to taste)
1 green chili pepper
1 TBS lemon juice
1/2 tsp each salt and pepper
1 c tomato, chopped

Mix all together and refrigerate covered for 1-1 1/2 hours

You can also go the easy way and buy 2 avocadoes, mash them and add Guacamole seasoning mix which can be bought in most stores. (walmart has it) It is truly wonderful.

Grilled Lobster and Avocado Salad
Vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon chopped shallots
3 tablespoons grapefruit vinegar* (recommended: "O")
1 lime, juiced
3 tablespoons grapefruit oil* (recommended: "O")
3/4 cup extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons thinly sliced basil or mint leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Avocado and Lobster Salad:
4 avocados
Juice of 1/2 a lime
4 lobster tails
Melted butter, for basting
2 red bell peppers, diced
1 jicama, diced
1 Maui onion, diced

For garnish:
2 heads butter lettuce
1/4 cup pine nuts, toasted
1 Maui onion, very thinly sliced
1 pint grape tomatoes, or sweet 100 tomatoes or pear tomatoes

* If the grapefruit vinegar is unavailable substitute 2 tablespoons grapefruit juice and 1 tablespoon white wine vinegar. If the grapefruit oil is unavailable substitute an equal amount of extra-virgin olive oil and add the grated zest of 1 grapefruit.
In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Slowly whisk in the grapefruit oil and the extra-virgin olive oil. Do not worry if the dressing is not perfectly emulsified. Stir in the herbs, salt and pepper. Set the vinaigrette aside.
Bring a large pot of salted water to boil.
Preheat grill to high or preheat the broiler.
Cut the avocado in half lengthwise. With a spoon carefully remove the avocado meat. Reserve the shells. Cut the avocado into 1/3-inch dice and place in a mixing bowl. Add lime juice and cover closely with plastic wrap.
Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden.
Remove lobster from the grill and dice into approximately the same sized cubes as the avocado.
In a large bowl, gently mix the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully stir to mix evenly. Taste for seasoning and add more dressing or salt or pepper, as needed. Generously stuff the avocado shells. This can be prepared a few hours in advance and refrigerated.
Place a bed of butter lettuce on chilled salad plates and place avocado half in center of plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle remaining vinaigrette over salad. Serve immediately

Answer 2

I'm allergic to avocados, but I found a recipe for you.

Baked Avocado

2 large avocados
1/4 cup crumbled blue cheese
1/4 cup walnut halves
1/2 pound pancetta, thinly sliced (pancetta is Italian bacon)
1 tablespoon Worcestershire sauce
Salt and pepper

Preheat oven to 375 degrees F.

Cut the avocado in half and scoop out the flesh, leaving the skin intact, and roughly dice the avocado. Place avocado in an ovenproof dish, and add the crumbled blue cheese, walnuts, pancetta, and Worcestershire sauce and season with salt and pepper.

Spoon the mixture back into the avocado shells and bake for 5 minutes. Remove from oven and place in the broiler for 2 minutes right before serving.

To serve, place on a serving tray with sliced baguette or crackers.

Answer 3

Avocado Soup Mexicana:

Notes: Fresh chilies and cilantro initially appeared on our food pages in this refreshing soup.

3 or 4 fresh jalapeño chilies (about 2 oz. total)
2 ripe avocados (1 3/4 lb. total), peeled and pitted
Salt
9 cups chicken broth
2 tablespoons minced fresh cilantro

1. Discard chili stems and seeds (and trim out veins if less heat is desired). Finely mince chilies.

2. With a potato masher or fork, mash avocados until almost smooth, leaving a few tiny chunks. Add chilies and salt to taste.

3. In a 3- to 4-quart pan, bring broth to a boil over high heat.

4. Meanwhile, mound equal portions of the mashed avocado mixture in shallow soup bowls.

5. Ladle the hot chicken broth around avocado in the soup bowls. Sprinkle each serving with the chopped cilantro.

Yield: Makes 8 to 10 servings

Answer 4

MEXICAN COLE SLAW
2 avocados, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the diced avocados then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well. Chill for 1 hour and serve cold

Answer 5

Avocado soup, pureed avos with garlic, green onion, salt and lime juice and milk to thin to soup consistency. good with a couple of sauteed scallops or prawns in the middle. Guacamole can be made in bulk and frozen in portions, be sure to wrap well, Diced avocado with diced smoked chicken, roasted macadamias, good mayonaisse, tarragon, red onion and maldon salt. good moulded then garnished with a tomato caper basil vinaigrette, a great summer salad or starter

Answer 6

Mexican Antipasto

Mix block Cream Cheese with 1/2 cup sour cream and 1 tsp garlic powder in bottom of pie plate. Then mash advacado, add squirt of lemon juice, 2 diced tomato's and a diced green pepper together. Place on top of cream cheese mixture into a second layer. Then add 1 cup salsa sauce on top of the advacado mix. Then add 1-1 1/2 cups cheddar cheese ontop of salsa! Eat with Nacho Chips! YUMMY!

You can also add another layer with 1/2 cup green olives, 1/2 cup of black olives and 5 strips crumbled bacon mixed together.

Answer 7

no you can't keep it in the hair...but you could try using avocado with some mayonnaise and let this stay in hair for about 30 to 45 minutes..wash after and then put some coconut oil on ... this will shine for about two weeks...do it all over again...

Answer 8

Very easy:
Each avocado split in 2 pieces.
Filled with tuna,mayonnaise, onion , tomato, olives (all 3 cut in small pieces and mixed)
Eat it with Nabisco's crackers.

Answer 9

Avocado Ice Cream
Yield: 1 quart ice cream

12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
1-1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40ºF or below, approximately 4-6 hours.

Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5-10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3-4 hours for firmer texture.
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Guacamole
Yield: 1 batch

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
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Avocado Puree
Serving Size : 16 x 1 Tbsp (1 Cup)

1 Avocado, peeled, pitted, and chopped
1-1/2 Tbsp Lemon Juice
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 teaspoon Chopped garlic
1/2 cup Heavy cream

Combine all the ingredients in a food processor, fitted with a metal blade. Puree until smooth. Season with salt and pepper. Serve immediately.
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Avocado Compound Butter
Yield: approximately 8 ounces of butter

6 ounces ripe avocado meat, approximately 2 small avocados
1 tablespoon freshly squeezed lemon juice
2 ounces unsalted butter, softened
1 garlic clove, minced
1 tablespoon freshly chopped cilantro leaves
2 teaspoons ground cumin
1/2 Tsp Kosher salt
1/4 Tsp freshly ground black pepper

Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3-4 hours. Slice and serve with grilled fish or chicken.
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Avocado Soup
Serving Size : 2

1 large Ripe avocado
2 cups Chicken stock
3 Tbsp Limen Juice
1 Tsp Fresh cilantro, chopped
2 Tsp Sherry
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper

SALSA
1/4 cup Cooked corn kernels
2 tablespoons Cooked black beans
1/4 cup Sour cream
1 tablespoon Finely-diced red bell pepper
1/2 teaspoon Chopped garlic
1 teaspoon Olive oil
3 Tbsp Limen Juice
1 Tbsp Fresh cilantro, chopped
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper

Peel and mash the avocado. Place the avocado, chicken stock, lime juice, cilantro, and sherry into a food processor. Puree until smooth, season with salt and pepper. Refrigerate for 1 hour.

Meanwhile prepare the salsa. In a bowl combine the corn, black beans, peppers, garlic, olive oil, and lime juice. Season to taste with salt and pepper.

Serve the soup in chilled cups topped with the salsa and fresh cilantro.

Answer 10

try yahoo cooking group