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 Sorbet Recipe By : http://www.avocado.org/ Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup light corn syrup 2 cups water 1 teaspoon grated lime peel 3 California avocados -- seeded, peeled and mashed 2 tablespoons lemon juice 1 tablespoon lime juice Fresh raspberries and crisp cookies -- optional Bring sugar, corn syrup and water to boil in large saucepan. Remove from heat; stir in lime peel. Cool 50 to 60 minutes. Blend avocados and lemon and lime juice in blender or food processor until smooth. Add cooled sugar mixture; blend until thoroughly combined. Pour into 13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch. Freeze 1 hour. Remove sorbet from freezer, beat 2 to 3 minutes until light and creamy. Pour back into pan; cover with plastic wrap and freeze until firm, about 4 hours. Serve sorbet with fresh raspberries and crisp cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Spring Roll Recipe By : http://www.avocado.org/ Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 WonTon Wrappers 1 Carrot-peeled and julienne 1 Zucchini-discard seeds and julienne 1 Yellow Squash-discard seeds and julienne 1/4 head Napa Cabbage-chiffonade 1/4 bunch Cilantro-chopped 1 tsp. Rice Wine Vinegar 1 tsp. Sesame Oil 1 tsp. Soy Sauce 1 tsp. Sesame Seed -- toasted Salt and Fresh Black Pepper -- to taste In a stainless-steel bowl, mix all ingredients and season. Let the mixture marinate for about 10 minutes. Strain off excess liquid. Divide into equal portions and roll in wonton wrappers. Fry them at 325° in a deep fryer or pan fry and place in a 350° oven for 10 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Sunrise Omelet Recipe By : http://www.avocado.org/ Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 eggs 1 green onion -- sliced 1 cup sliced fresh mushrooms 1 Califomia avocado -- seeded, peeled and diced 1/2 cup shredded Cheddar cheese Salt and pepper Beat eggs with fork until lemon colored. Stir in green onion, mushrooms, and avocado. Add salt and pepper to taste. Pour egg mixture into oiled 12 inch skillet; cook until bottom of omelet is set. Flip omelet over in pan; continue to cook until set. Remove omelet from pan to warm plate; sprinkle top with cheese. Cut into pie-shaped wedges and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Toast Recipe By : http://www.avocado.org/ Ignacy Zulawski New York, NY Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 California avocados -- (1 to 2) Balsamic vinegar Dijon mustard Virgin olive oil Garlic clove Sourdough bread (or any other bread) Make a nice vinaigrette using balsamic vinegar, virgin olive oil, dijon mustard, and a good deal of chopped fresh garlic (it should look as if there is too much garlic in there. Take a few tablespoons of olive oil and add some mustard and vinegar. beat with a fork until it emulsifies and gets creamy (be patient.) Add lots of chopped garlic, mix, and let sit for 20-45 minutes to get the flavor of the garlic out. Slice bread and toast it. Take your avocado and empty it into a bowl, minus the pit and skin. Take a fork and mush it up a bit, leaving it chunky (not like guacamole) yet spreadable. Take the vinaigrette and add it to the avocado and mix a little bit. Once the toast is ready, just scoop some avocado mush and put it on... it's delicious. You can make it with tomatoes, too... - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado, Blood Orange and Frisee Salad with Toasted Pecans Recipe By : http://www.avocado.org/ Serving Size : 2 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon champagne vinegar 1/4 teaspoon dijon mustard 1 tablespoon pure olive oil 1 tablespoon virgin olive oil 1 tablespoon white truffle oil Salt as needed Freshely ground pepper as needed 1 California Avocado -- cut in half 1 Blood orange -- cut into segments 1 cup frisee -- torn 1 Roma tomato -- julienned 1/2 cup toasted pecans Mix the vinegar and mustard; season to taste with salt and pepper. Slowly whisk in oils; reserve. To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate. Place the orange segments between the avocado slices; sprinkle both with salt and pepper. Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate. Garnish with roma tomato and toasted pecans;drizzle with remaining vinaigrette. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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