Whats your favorite way to eat avocados?!
besides guacomole!.!.!.
i had never eaten an avocado before last saturday and i love them! i need new creative and tasty ways to eat them!.!.!.Www@FoodAQ@Com
i had never eaten an avocado before last saturday and i love them! i need new creative and tasty ways to eat them!.!.!.Www@FoodAQ@Com
Answers:
I make avacado wraps
low carb tortilla
Sliced Avacado
Soy bacon
Pepper Jack Shredded Cheese
LettuceWww@FoodAQ@Com
low carb tortilla
Sliced Avacado
Soy bacon
Pepper Jack Shredded Cheese
LettuceWww@FoodAQ@Com
I love them sliced on Sandwiches, especially Deli type ones!. The heat of a grilled chicken breast, hamburger, turkey burger, steak or even diced on sauteed Shrimp really brings out the flavor, for me! There are so many ways to enjoy Avocado's!.!.!.!.!.!.!.!.I'm glad you love them!. They are buttery, savory, flavorful and a great addition to so many things, I've only listed my favorites here but I would hope you will continue to experiment and see what tickles your fancy!. Have a GREAT Weekend!Www@FoodAQ@Com
We just cut ours open, salt them, and eat right out of the peeling with a spoon!. My hubby sometimes puts a little lemon on his!.
Stuffed avocados are very good too!. Here are recipes:
http://www!.cooks!.com/rec/search!?q=stuffe!.!.!.
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When you bring them home from the store they are usually hard!. You must leave them out on your counter until they are soft!. Or you can put them in a paper sack until they are soft!. I use a pot with a lid!. They are not good when hard!.Www@FoodAQ@Com
Stuffed avocados are very good too!. Here are recipes:
http://www!.cooks!.com/rec/search!?q=stuffe!.!.!.
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When you bring them home from the store they are usually hard!. You must leave them out on your counter until they are soft!. Or you can put them in a paper sack until they are soft!. I use a pot with a lid!. They are not good when hard!.Www@FoodAQ@Com
Here are two websites that have lots of avocado recipes!.
www!.avocado!.org/recipes/advanced!.php
www!.calavo!.com/recipes!.phpWww@FoodAQ@Com
www!.avocado!.org/recipes/advanced!.php
www!.calavo!.com/recipes!.phpWww@FoodAQ@Com
Half the avocado, take out the seed, and fill with Italian dressing!.Www@FoodAQ@Com
On my sandwich, in my burritos, tacos, and on my salads!.Www@FoodAQ@Com
Spread on a piece of toast!.
Guacamole!.
On a burrito!.Www@FoodAQ@Com
Guacamole!.
On a burrito!.Www@FoodAQ@Com
In Bakalau w/olive oil, tomatoes, and onions!.Www@FoodAQ@Com
chicken avocado and melted cheese foccacia
yummmmmmmmmmmmmmmmm
or guacamoleWww@FoodAQ@Com
yummmmmmmmmmmmmmmmm
or guacamoleWww@FoodAQ@Com
In a sandwich, slice that and some tomato mmmm good!.Www@FoodAQ@Com
avacado salsaWww@FoodAQ@Com
mmmm love opening them and eating out of the skin, I make guacamole!.Www@FoodAQ@Com
i dont eat thoseWww@FoodAQ@Com
I mash mine with some evaporated milk and sugar and chill it!. Its gooood =DWww@FoodAQ@Com
Avocado Lobster Rolls
1 Pound Avocado, diced
2 Cups Coarsely chopped cooked lobster meat*
3 Tbsp Finely chopped sun-dried tomato (packed in olive oil)
3 Tbsp Finely chopped shallot
1 ? Tbsp Finely chopped garlic
2 Tbsp Fresh lime juice
? tsp Salt
? tsp Freshly ground black pepper
1 Egg, beaten
12 Egg roll wrappers
Olive oil - as needed
Dipping sauce - Recipe follows
Lime slices - for garnish, optional
Cilantro sprigs - for garnish, optional
*Coarsely chopped, poached sea scallops can be substituted for lobster meat!.
Gently fold together avocado and next 7 ingredients; reserve!.
Brush edges of 1 egg roll wrapper with egg!. Put a scant 1/3 cup filling 1 inch down the edge of the wrapper!. Fold in sides; brush sides with egg!. Roll!. Seal tightly!. Refrigerate on a parchment-lined sheet pan dusted with cornstarch, covered, for at least 45 minutes!. Rolls can be made up to 8 hours ahead of service!.
Shallow fry 1 roll in hot olive oil, turning frequently, until golden brown, about 3 minutes!. Serve with 3 tablespoons dipping sauce; garnish with lime slices and cilantro sprigs!.
Dipping Sauce
In a blender, combine 4 ounces peeled, seeded, and coarsely chopped Roma tomatoes, 3/4 cup chopped cilantro, 2/3 cup rice vinegar, 2/3 cup soy sauce, 2/3 cup fresh lime juice, 2 tablespoons finely chopped garlic and 1-1/2 tablespoons finely chopped fresh ginger; puree!. With machine running, drizzle in 1/2 cup olive oil!. Reserve!. Yield: 3 Cups!.
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California Avotini
? Cup lemon-flavored vodka
3 Tbsp fresh lemon juice
1 Tbsp simple syrup
California Avocado Pearls
Instructions
In a cocktail shaker, combine ice, 1/4 cup lemon-flavored vodka, 3 tablespoons fresh lemon juice, and 1 tablespoon simple syrup!. Shake vigorously; strain into a martini glass!. Garnish with avocado pearls* inside the glass!.
* To make avocado pearls, use a small melon scoop
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Avocado Eggrolls!
dipping sauce
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil
egg rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onions
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute!.
Stir until tamarind is dissolved!.
In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin!.
Pour mixture into a bowl and stir in oil!.
Refrigerate until ready to use!.
Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt!.
Distribute filling evenly onto center of each egg roll wrapper!.
Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling!.
Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal!.
Repeat with remaining wrappers!.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown!.
Drain on brown paper bags!.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce!Www@FoodAQ@Com
1 Pound Avocado, diced
2 Cups Coarsely chopped cooked lobster meat*
3 Tbsp Finely chopped sun-dried tomato (packed in olive oil)
3 Tbsp Finely chopped shallot
1 ? Tbsp Finely chopped garlic
2 Tbsp Fresh lime juice
? tsp Salt
? tsp Freshly ground black pepper
1 Egg, beaten
12 Egg roll wrappers
Olive oil - as needed
Dipping sauce - Recipe follows
Lime slices - for garnish, optional
Cilantro sprigs - for garnish, optional
*Coarsely chopped, poached sea scallops can be substituted for lobster meat!.
Gently fold together avocado and next 7 ingredients; reserve!.
Brush edges of 1 egg roll wrapper with egg!. Put a scant 1/3 cup filling 1 inch down the edge of the wrapper!. Fold in sides; brush sides with egg!. Roll!. Seal tightly!. Refrigerate on a parchment-lined sheet pan dusted with cornstarch, covered, for at least 45 minutes!. Rolls can be made up to 8 hours ahead of service!.
Shallow fry 1 roll in hot olive oil, turning frequently, until golden brown, about 3 minutes!. Serve with 3 tablespoons dipping sauce; garnish with lime slices and cilantro sprigs!.
Dipping Sauce
In a blender, combine 4 ounces peeled, seeded, and coarsely chopped Roma tomatoes, 3/4 cup chopped cilantro, 2/3 cup rice vinegar, 2/3 cup soy sauce, 2/3 cup fresh lime juice, 2 tablespoons finely chopped garlic and 1-1/2 tablespoons finely chopped fresh ginger; puree!. With machine running, drizzle in 1/2 cup olive oil!. Reserve!. Yield: 3 Cups!.
-----------
California Avotini
? Cup lemon-flavored vodka
3 Tbsp fresh lemon juice
1 Tbsp simple syrup
California Avocado Pearls
Instructions
In a cocktail shaker, combine ice, 1/4 cup lemon-flavored vodka, 3 tablespoons fresh lemon juice, and 1 tablespoon simple syrup!. Shake vigorously; strain into a martini glass!. Garnish with avocado pearls* inside the glass!.
* To make avocado pearls, use a small melon scoop
--------------
Avocado Eggrolls!
dipping sauce
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil
egg rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onions
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute!.
Stir until tamarind is dissolved!.
In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin!.
Pour mixture into a bowl and stir in oil!.
Refrigerate until ready to use!.
Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt!.
Distribute filling evenly onto center of each egg roll wrapper!.
Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling!.
Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal!.
Repeat with remaining wrappers!.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown!.
Drain on brown paper bags!.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce!Www@FoodAQ@Com