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 * Frittata Hispana Recipe By : http://www.avocado.org/ Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 3 large avocados -- cubed in the skin and grilled 2 large Idaho potatos (#70) -- cubed 2 small shallots 2 ounces olive oil Heat olive oil in an omelette pan and saute potatoes until medium gold Add grilled avocados, eggs and mix well. Cook on a medium flame until firm. Cut into squares. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruited Rice Salad on the Half Recipe By : http://www.avocado.org/ Serving Size : 4 Preparation Time :0:00 Categories : Salads Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked brown or wild rice 1/4 cup raisins 1/2 cup chopped dried apricots 1/2 cup chopped pecans 2 California avocados Vinaigrette ----Vinaigrette---- 1/4 cup safflower or vegetable oil 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1 tea oon honey 1/4 teaspoon ground coriander 1/4 teaspoon Dijon-style mustard Salt and pepper to taste Chill rice. Pour boiling water over raisins and apricots in small bowl. Let stand 10 minutes, drain and cool. Heat oven to 350F. Place pecans on shallow baking pan; bake 5 to 8 minutes. Remove from oven, set aside. Prepare Vinaigrette. Toss rice, raisins, apricots, and pecans with Vinaigrette, refrigerate 1 hour. Just before serving, halve, seed and peel avocados. Fill each half with rice salad and serve. Vinaigrette Preparation: Shake all ingredients together in tightly covered container. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gayle's Guacamole Recipe By : http://www.avocado.org/ Serving Size : 1 Preparation Time :0:00 Categories : Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large avocados -- (stone removed, peeled and chopped) 2 mangos remove (stone removed -- peeled and chopped) 1 serrano pepper -- finely chopped 1 jalapeno pepper -- finely chopped 1/2 bunch cilantro finely chopped 1/2 red onion chopped salt and pepper to taste Mix coarsely and serve - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Great Caesar's Salad Recipe By : http://www.avocado.org/ Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large bunch romaine lettuce -- about 1 lb 1 large egg in shell 2 cups croutons 1 can small artichoke hearts -- (14 oz) drained and cut into quarters 2 California Avocados -- seeded, peeled and sliced 1/2 cup grated Parmesan cheese 6 anchovy filets -- optional ----Dressing---- 1/3 cup olive oil 3 tbsp lemon juice 3 tsp Worcestershire sauce 1 small clove garlic -- crushed Salt and pepper to taste Tear lettuce into bite-size pieces and chill. Prepare Caesar dressing. Just before serving, pour enough hot water over egg to cover and let stand 1 minute; rinse under cold water. Pour Caesar dressing over lettuce in large salad bowl. Break egg into middle of salad; toss lightly. Add croutons, artichoke hearts, avocados, Parmesan cheese and anchovies. Toss again and serve. Dressing Preparation: Shake all ingredients together in tightly covered container. - - - - - - - - - - - - - - - - - - NOTES : Serves: 6 * Exported from MasterCook * Guanajuato Avocado Omelet Recipe By : http://www.avocado.org/ Serving Size : 2 Preparation Time :0:00 Categories : Breakfast Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large California avocado -- chopped 2 tablespoons sour cream 1 tablespoon lemon juice 5 1/2 cups grated Mozzarella cheese 4 large eggs -- beaten well 3 tablespoons butter fresh ground pepper salt to taste ----Chili Sauce---- 1 large tomato -- finely chopped 1 tablespoon tomato paste 1 tablespoon fresh chilies -- very finely chopped 2 tablespoons grated onion 1 tablespoon cider vinegar 1 clove garlic -- crushed Toss avocado, sour cream, lemon juice and cheese in a bowl. Set aside. Melt butter in a frying pan and evenly coat the pan with it. When butter is foaming, let it subside. Whip pepper and salt through beaten eggs. Pour in beaten eggs and tilt pan so they spread evenly. When omelet starts to set, loosen edges and carefully lift them, tilting pan so the uncooked eggs run to the bottom. Spoon avocado filling onto one half of the omelet and fold over the other half. Cook over a low heat for about 3 minutes on each side. Serve topped with the chili sauce if desired (see recipe below). Chili Sauce Preparation Mix all ingredients together and cook for approximately 30 minutes, until thick. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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