Guest guest Posted March 2, 2000 Report Share Posted March 2, 2000 Bonni -- BonniThoza Adamant Dilettante, so keep it simple, please. My Obligatory Homepage http://home.att.net/~bonnithoza 1001 Things to do with Eggplant http://home.att.net/~ashburysaubergines/index.html * Exported from MasterCook * Avocado-Citrus Tamales With Roasted Pepper and Chipotle Pes Recipe By : http://www.avocado.org/ Debra Andrade Croce's Restaurant Serving Size : 1 Preparation Time :0:00 Categories : Ethnic Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups prepared masa (see note) 1/2 tablespoon cayenne 2 tbsp tangerine zest -- grated 1/4 cup pine nuts 8 corn husks -- soaked until soft 1 avocado -- sliced into 8 even pieces ----For Pesto---- 2 red bell peppers -- roasted, peeled and seeded 2 tbsp white wine vinegar 2 tbsp water 4 tbsp extra virgin olive oil 2 tbsp canned chipotle chilies 1 ounce pine nuts 2 tbsp cilantro -- chopped Salt -- to taste ----To Serve---- 4 corn husks 2 avocados -- peeled and halved Tangerine zest Red bell pepper -- julienned Place prepared masa in a bowl. Add cayenne, tangerine zest and pine nuts. Mix well. Spread masa mixture over the center of each soaked corn husk. Place an avocado slice in the center of the masa in each and fold the sides around and then the bottom up. When finished with all 8 tamales, steam over boiling water, covered, for one hour. Remove husks before serving. For Roasted Red Pepper and Chipotle Pesto, combine ingredients in a food processor and blend until smooth but still textured. Warm gently before serving. To serve tamales, spread pesto over bottom half of each plate. Tie one end of a corn husk with a thin strip of husk to form a fan shape. Place a fan on each plate with tied end in center. Place one whole tamale on the husk and half a tamale on either side. Slice avocados and arrange slices in fan shapes over sauce. Garnish with tangerine zest and red pepper. Note: Prepared masa is sold at Mexican markets and some grocery stores Serves: 4 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Balsamic-Roasted Onion Guacamole Recipe By : http://www.avocado.org/ Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large purple onion -- chopped 2 garlic cloves -- chopped 2 tablespoons balsamic vinegar 1 tablespoon olive oil 4 small California Avocados -- peeled 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon dried Italian seasoning Tortilla chips Toss together first 4 ingredients Place in an aluminum foil-lined baking pan. Bake at 425° for 25 to 30 minutes or until lightly browned, stirring once. Cool. Mash avocados in a medium bowl Stir in onion mixture, lemon juice, salt, and Italian seasoning. Chill 1 hour. Serve with chips. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Berried Avocado Grapefruit Salad Recipe By : http://www.avocado.org/ Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bibb lettuce Watercress 2 California avocados -- seeded, peeled and sliced 2 cups grapefruit sections 1 cup fresh raspberries Prepared sweet vinegar and oil dressing Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * California Avocado and Bell Pepper Pasta Salad with Feta Ch Recipe By : http://www.avocado.org/ Serving Size : 1 Preparation Time :0:00 Categories : Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces penne or other short -- macaroni-style pasta 1/2 cup vinaigrette 3/4 cup diced red bell pepper 3/4 cup diced green bell pepper 3/4 cup crumbled Feta cheese 1/2 cup chopped onion 1/3 cup chopped black olive 3 tablespoons chopped parsley 1 clove garlic -- chopped finely 2 California Avocados (1 pound) 1 tablespoon lemon juice Cook pasta in salted, boiling water until just tender, about 10 minutes; drain well. While still warm, toss pasta with vinaigrette; cool. Fold in remaining ingredients except avocado and lemon juice. Chill. Bring to cool room temperature before serving. Cut avocado into chunks; gently toss with lemon juice. Fold avocado into salad. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * California Avocado and Roasted Garlic Dipping Sauce Recipe By : http://www.avocado.org/ Serving Size : 6 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 California Avocado (8 ounces) 1 tablespoon lemon juice 10 cloves roasted garlic -- squeezed from skin* 1 small clove garlic -- finely chopped 1 tablespoon chopped parsley 1/8 teaspoon dried oregano 1/8 teaspoon salt 1/8 teaspoon ground black pepper Roughly mash avocado. (Texture should not be smooth.) Fold in remaining ingredients. Chill 1 hour to marry flavors. Best served the day it's made. Serve with fresh or fried vegetables, chicken wings or use as a topping for grilled meat, poultry, fish or egg dishes. (* To roast garlic, put cloves in a square of foil; drizzle with 1 teaspoon olive oil. Seal foil. Bake at 450 F until garlic is very soft but not browned, about 20 minutes.) - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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