Avocados - XIII

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Bonni

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BonniThoza Adamant Dilettante, so keep it simple, please.

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1001 Things to do with Eggplant

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* Exported from MasterCook *

 

Monterey Cheescake

 

Recipe By : http://www.avocado.org/ Southern Living Magazine

Serving Size : 25 Preparation Time :0:00

Categories : Cheese Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups finely crushed corn chips

2 3/4 cups shredded Monterey Jack cheese with peppers -- (11

ounces) divided

2 tablespoons LAND O LAKES Butter -- melted

2 packages cream cheese -- (8-ounce) softened

2 large eggs

1 garlic clove -- pressed

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground red pepper

3 large CALIFORNIA AVOCADOS -- peeled, sliced, and

divided

1 container sour cream -- (8-ounce)

REYNOLDS Crystal Clear Plastic Wrap

1 small red bell pepper -- chopped

1 Large corn chips

 

Combine crushed corn chips, 1/4 cup shredded cheese, and butter; press in the

bottom and up sides of a lightly greased 9-inch springform pan.

Bake at 325° for 10 minutes.

Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until

light and fluffy

Add eggs, 1 at a time, beating well after each addition.

Stir in remaining 2 1/2 cups shredded cheese, garlic, and next 3 ingredients.

Spread half of mixture in prepared pan.

Arrange 1 sliced avocado over top, and spread with remaining cream cheese

mixture.

Bake cheesecake at 325° for 30 minutes.

Cool 10 minutes on a wire rack.

Gently run a knife around sides of pan.

Cool completely.

Spread sour cream evenly over top; cover with plastic wrap, and chill 8 hours.

Arrange chopped bell pepper and remaining sliced avocado on top.

Serve with corn chips.

 

 

Serves: 25

 

 

 

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* Exported from MasterCook *

 

Official 1999 Cinco de Mayo Avocado Salsa

 

Recipe By : http://www.avocado.org/

Serving Size : 8 Preparation Time :0:00

Categories : Dips Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ripe medium California avocados -- peeled, pitted and

diced

1 large ripe tomato -- diced

1/4 cup finely chopped red onion

2 cloves garlic -- minced

2 Tbs. chopped fresh cilantro

Juice of 1 large lime

1/2 tsp. ground cumin

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

 

Directions:

In medium bowl, combine all ingredients; toss well and maintain chunky

consistency.

 

 

 

 

 

 

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* Exported from MasterCook *

 

Official Cinco de Mayo Soft Tacos

 

Recipe By : http://www.avocado.org/

Serving Size : 12 Preparation Time :0:00

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 California avocado -- seeded and peeled

1 Onion

2 Green bell peppers

2 Red bell peppers

1 cup Cilantro -- minced

1 1/2 cups fresh tomato salsa

12 flour tortillas

----Tomato Salsa prepare in advance----

1 cup tomato -- diced

1/3 cup onion -- diced.

1/2 clove garlic -- minced

1/3 tsp Jalapeno pepper -- minced

2 tsp cilantro -- minced

1 pinch cumin -- ground

1 1/2 tsp fresh lime juice

 

Spray skillet with non-stick cooking spray. .

Cut onion and bell peppers into julienne strips and saute lightly.

Cut avocado into 12 slices.

Warm tortillas in oven.

Fill with sauteed peppers, onions, cilantro, avocado slices and salsa.

 

 

 

 

 

 

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NOTES : A Special Holiday Recipe from the California Avocado Commission

* Exported from MasterCook *

 

Persian Cream with Pistachio Nuts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 California avocados -- halved and peeled

1/4 cup lime or lemon juice

5 1/2 cups confectioners sugar

5 1/2 cups roasted shelled pistachio nuts

2 tablespoons creme de cacao

1 cup heavy cream -- whipped Lime

slices, for garnish

 

Puree avocados with lime juice, sugar, nuts and creme de cacao until smooth.

Fold into whipped cream.

Spoon into serving dishes or into avocado shells.

 

 

 

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* Exported from MasterCook *

 

Pesto Avocado Torta

 

Recipe By : http://www.avocado.org/

Serving Size : 8 Preparation Time :0:00

Categories : Cheese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 packages cream cheese -- (8 oz each) softened

2 cups butter -- softened

2 California avocados

French bread

----Pesto----

1 cup fresh spinach

1/2 cup fresh basil leaves

1/3 cup grated Parmesan cheese

1/3 cup olive oil

1/4 cup pine nuts

1 clove garlic -- crushed

 

Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil.

Beat cream cheese and butter together until smooth.

Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread

evenly.

Spread pesto over cream cheese layer.

Spoon another 1 cup cream cheese mixture over pesto, spreading evenly.

Halve, seed and peel avocados. Cut each half into 8 slices but do not pull

apart.

Lay sliced avocado halves on cream cheese layer and top with remaining cream

cheese mixture.

Cover and refrigerate 6 to 8 hours or overnight.

Thirty minutes before serving, lift torta from loaf pan and remove foil.

Serve with large slices of French bread.

 

Pesto Preparation:

Blend all ingredients in blender or food processor until smooth.

 

 

 

 

 

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