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 * Citrus Salad With California Avocado Recipe By : http://www.avocado.org/ Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium Corn tortillas 3 medium Oranges 3 medium Grapefruits 1 tbsp Honey 2 tbsp Raspberry Vinegar 1 medium California avocado -- peeled and sliced 6 sprigs Fresh mint for garnish (optional) Slice corn tortillas into very thin strips. Dry the strips by placing on a cookie sheet and baking in a preheated 225 degrees Fahrenheit oven for approximately 15 minutes. Set aside. Grate the rind of the three oranges. Set aside. Peel, section, and seed the oranges and grapefruits, removing the bitter white membrane. Set section aside. In a large bowl mix honey, raspberry vinegar, and orange and grapefruit sections. Add grated orange rind and toss gently. Top with avocado slices, tortilla strips, and a sprig of fresh mint for garnish. Serving Suggestions: This is an interesting way to serve breakfast or brunch fruit. The following recipe meets the " 5 A Day for Better Health " program criteria. This means that this recipe does not exceed the following: 30% of calories from fat; 10% of calories from saturated fat; 100 mg cholesterol and 360 mg sodium per serving. Per Serving: 169 calories, 6g fat, 0.8g saturated fat, 0.8g polyunsaturated fat, 3.4 g monounsaturated fat, 0mg cholesterol, 28mg sodium, 31g total carbohydrate, 5g dietary fiber, 18g sugars, 3g protein. Exchanges Per Serving: 1/2 bread, 1 fruit, 1 fat, and 3g carbohydrate (12 calories) from sugar. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Avocado, Sesame and Grilled Eggplant Soup Recipe By : http://www.avocado.org/ Jonathan Pflueger Anthony's Restau Serving Size : 10 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggplants 10 cloves garlic 1/2 cup sesame oil 1/2 stick butter 2 fennel bulbs -- diced 2 yellow bell peppers -- diced 4 leeks -- white part only 1 Spanish onion 1 Inch - long piece fresh ginger -- peeled and diced 1/4 cup lime juice 1/4 cup soy sauce 1 1/2 quarts heavy cream 4 avocados -- cut into pieces 10 cilantro sprigs 1 cup whipping cream 1 cup mascarpone cheese Salt and pepper to taste ----Garnishes---- Avocado slices -- seeded and diced tomato, sesame seeds, cilantro sprigs, crumbled queso blanco cheese Rub eggplants with oil. Puncture and stud with garlic cloves. Grill eggplants until cooked on all sides. Split in half and scrape out seeds. Reserve flesh and discard skin. In a large saucepan, heat sesame oil and butter. Add fennel, yellow peppers, leeks, onion and ginger. Cook until vegetables are softened, 8 to 10 minutes. Chop reserved eggplant and add it to the pan. Adjust seasoning. Add lime juice and soy sauce, stirring to loosen browned bits at the bottom of the pan. Add heavy cream and bring to a boil. Simmer 10 minutes. Add avocado and cilantro, and roughly puree the soup in batches. Whip cream and mascarpone cheese together until stiff. Fold into soup. Cool. Adjust seasoning. Spoon into bowls and garnish with avocado slices, chopped tomato, sesame seeds, cilantro and queso blanco. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese and Avocado Omelet Recipe By : http://www.avocado.org/ Serving Size : 2 Preparation Time :0:00 Categories : Breakfast Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1/4 cup milk salt to taste dash white pepper 1/8 teaspoon paprika 1 1/2 tablespoons butter 1 California avocado -- sliced 2 oz. cream cheese -- softened chopped chives Beat eggs, milk, salt, pepper and paprika together. Melt butter in a large skillet over medium heat. Tilt pan to coat all sides evenly. Pour egg mixture into pan, tilt to permit uncooked egg to run to sides and bottom. Stick egg with a fork to let heat through. Lower heat and cook 2 to 3 minutes or until egg is slightly firm through. Spoon or drop cream cheese across the center of eggs. Top with avocado slices and roll the edges of egg over filling. Remove from heat and cover for 2 to 3 minutes or until cheese is melted. Sprinkle with chopped chives. Serve hot. Paprika is dried and ground sweet red pepper. It has a very mild flavor and is used widely for its decorative quality. Preparation time: 15 minutes - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream of California Avocado Soup Recipe By : http://www.avocado.org/ Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces shallots -- diced 1 tablespoon vegetable oil 3 3/4 cups chicken or vegetable stock 1 1/2 teaspoons grated lemon zest 6 ripe California Avocados (3 pounds) 3/4 cup half and half 2 teaspoons salt 1/2 teaspoon white pepper 1/2 teaspoon lemon juice Avocado slices for garnish Sauté shallot in oil until soft, about 5 minutes. Stir in stock and lemon zest; simmer 10 minutes. Cut avocados in chunks; stir into stock. Puree. Return to pan; stir in half and half. Heat soup until hot; do not boil. Season with salt and pepper. Remove from heat; stir in lemon juice. Serve immediately, garnished with avocado slices. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Avocado Soup Recipe By : http://www.avocado.org/ Southern Living Magazine Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 CALIFORNIA AVOCADOS -- peeled and cubed 3 cups chicken broth 1 cup plain low-fat yogurt 2 garlic cloves -- pressed 1 1/2 teaspoons curry powder -- (1 1/2 to 2) 1/2 teaspoon salt 1/4 teaspoon ground white pepper Sour cream (optional) Process first 7 ingredients in a blender until smooth, stopping to scrape down sides. Cover and chill 1 hour. Dollop each serving with sour cream, if desired. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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