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Old 10-14-2004, 05:02 PM   #1
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Avacodo

I just ate a whole avacado with salt and pepper on Ry Krisp cracker. Is that bad or worse loaded with calories? I would rather eat avacodo than chocolate bar. Could someone give me recipes with avacodo? Maybe I just realized how good they were when I tried jkath's avacodo cheesecake. Was a real hit with the family but had to make sure we ate it all real fast. My son tried to save it and it dried up and he didn't want to eat it then. I was given website for them but does someone have recipes they want to share that they really enjoyed? Thanks.

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Old 10-14-2004, 06:32 PM   #2
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I feel your pain -- I'm also addicted to the darned things! So, when you want to indulge yourself again, try this!

(I don't remember where I found this online, but I certainly can attest to how good it is....)

Avocado Bacon Boats

12 slices bacon, cooked and crumbled
1/2 cup dairy sour cream
2 ripe tomatoes, peeled, seeded and chopped
2 tablespoons fresh lemon juice
1/4 teaspoon salt
3 avocados, halved and pitted (not peeled)
2 tablespoons chopped green onion

In a bowl, combine crumbled bacon, sour cream, tomatoes, onion, lemon juice and salt. Carefully scoop out avocado halves, leaving a firm shell. Dice avocado pulp; fold into bacon mixture. Spoon into avocado shells and serve immediately
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Old 10-14-2004, 06:35 PM   #3
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Love 'em here too, but still haven't got the hang of how to buy them at the right point. (I know what I'm supposed to do, but always get them too hard or too mushy.)
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Old 10-14-2004, 08:00 PM   #4
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in the kitchen,
We love avocado's and we always make this dip in honor of my dad .It's a rather about recipe but one we have at the drop of the hat and always on holidays
Mash 2 ripe avocados
add 2 to 4 cloves of med. sized garlic - depends on your garlic taste
2 teaspoons extra virgin olive oil
1 scant teaspoon worchestershire
now we add mayo, i just add til i get a pale green mixture i'd say a fourth to a half a cup.
salt to taste
We serve with thin sliced sour dough baguette, but you can serve with potato chips, or cocktail pumpernickle or even rye..But our fav is the sour dough.. Hope you will give this a try. Oh, yes, instead of guacamole we use this with our tacos.
enjoy,
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Old 10-14-2004, 08:04 PM   #5
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You're killin me here......
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Old 10-14-2004, 08:24 PM   #6
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Quote:
Originally Posted by mudbug
You're killin me here......
yoikes mudbug run fer yer life
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Old 10-15-2004, 06:30 AM   #7
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Shrimp/Avocado Boats -

Not an exact recipe, more of a 'throw-down', but try this! You'll need -

Small shrimp, cooked, peeled
1/2 avocado for each serving
Lettuce for a 'bed' - baby greens are nice, so is butter lettuce
'Louis' sauce - mixture of cocktail sauce, mayo, lemon juice

Peel and halve the avocados, and place each half on a bed of the lettuce. Put the shrimp in the avocado's seed cavity, and drizzle the 'Louis' sauce over it.

Pretty and yummy!


Speaking of avocados, has anyone every grown one from the seed? I have one that's 5 ft tall right now!
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Old 10-15-2004, 08:31 AM   #8
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Sometimes for lunch I'll eat a half of an avocado with some french dressing, thats it.
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Old 10-15-2004, 10:30 AM   #9
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Here are some recipes from my files:

Avocado with Roasted Red Pepper Sauce

2 ripe avocados, quartered, peeled, and sliced *(see directions below)
2 or 3 roasted and peeled red peppers, either homemade or bottled as “sandwich peppers”
4 tablespoons olive oil
1/2 teaspoon lemon juice
1/2 teaspoon powdered mild red chilies
Salt and pepper to taste

*To quarter, peel and slice the avocados:
Halve each avocado, unpeeled, remove the pit, and slice each half in half again. Peel the quarters by slipping your thumb between flesh and skin, just sliding down to separate the two. Now slice each piece into 4 slices lengthwise and gently fan them out on small salad plates.

Mix the remaining ingredients in the jar of an electric blender and purée into a smooth sauce, stopping as needed to scrape down the jar with a spatula. Place a ribbon of the richly red sauce down the center of the sliced avocado and serve, cool, as soon as possible. This sauce improves if kept for a few hours in the refrigerator, so it can be made ahead if you like.

Feast Of Santa Fe: Cooking Of The American Southwest -By Huntley Dent


Avocado with Avocado Sauce

4 ripe avocados, cool but not chilled
2 tablespoons olive oil
1 tablespoon lime juice
2 small green onions chopped into 1-inch lengths
2 generous dashes Tabasco
Salt and pepper to taste

First cut 3 of the avocados into thin slices in the following way: Halve each avocado, unpeeled, remove the pit, and slice each half in half again. Peel the quarters by slipping your thumb between flesh and skin, just sliding down to separate the two. Now slice each piece into 4 slices lengthwise and gently fan them out on small salad plates. Allot 2 quarters - that is, 8 slices - per person.
Quarter and peel the remaining avocado. Place it in the jar of an electric blender with all the other ingredients. Blend into a smooth sauce, taking time to scrape down the sides of the jar as necessary. Taste for seasoning and spoon a ribbon of the sauce down the center of the avocado slices. Serve
cool and as quickly as possible so that the avocado does not lose its fresh
taste and color.
This green-on-green appetizer satiates even a fanatic [I plead guilty!], and the presentation is lovely enough in it simplicity to suit a dinner party.

Feast Of Santa Fe: Cooking Of The American Southwest -By Huntley Dent


AVOCADO SANDWICH

Makes 1 serving

2 slices bread, preferably whole wheat
Mayonnaise to taste
1/2 avocado, sliced
4 to 6 slices tomatoes, sliced thin
2 slices Monterey Jack or Emmenthaler Swiss cheese
Red bell peppers, rings
Red onion, sliced in rounds
Romaine lettuce OR green leaf or red leaf lettuce
Alfalfa sprouts or mixed sprouts (Optional)

1. Spread both slices of bread with mayonnaise to taste.
2. Place the avocado over one slice of bread, and mash it until smooth.
3. Place the tomato slices over the avocado; then add the cheese.
4. Top the cheese with the red pepper rings; then place the red onion slices over the red pepper.
6. Add the sprouts if desired.
7. Top this with lettuce; then cover with the second bread slice.
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Old 10-15-2004, 10:41 AM   #10
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my fav sushi roll is called the dragon roll. it's a california roll, ya know, avocado, julienne cucumber, and crab rolled in rice and nori, topped with alternating slices of more avocado and eel. it's really tasty and rich from the creamy avocdao. if the sushi chef isn't busy, he gets really creative making it look like a dragon, with extra rice, and salmon eggs for eyes, and a origami tongue and tail.
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