he bowl.
Scoop the avocado flesh into the bowl and
Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Serve with Creamy Tomato Soup.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Make soup according to package directions; keep on simmer.
In frying pan, brown ham and onion.
In large pan put the potatoes and carrots; cook until just tender.
Now put this into the already made mix.
Add the cream and cheese to all the ingredients; mix well and simmer until done.
Heat oil in a saucepan and saute onions and leeks for 2-3 mins. Add diced potato then deglaze with 2 cups milk and the stock. Reduce heat and simmer for 20 mins.
Remove avocado pulp from shells. In a food processor, puree avocado, cream and lemon juice. Stir puree into the soup. Puree soup again using a hand blender, then gently heat without bringing to a boil.
Season soup and pour into bowls. Heat the milk using a frother. Garnish soup with salmon caviar and milk foam. Serve immediately.
Combine all of the ingredients in a blender in the order listed.
Start blender on low speed for a few seconds, then switch to high; blend until creamy and smooth, about 1 1/2 minutes.
Pour into 2 soup bowls.
Dice reserved avocado and gently drop them into the center of the bowl.
Add a mint leaf and sprinkle diced avocado with paprika if desired.
Enjoy!
Place cucumbers, 1 avocado (peeled and pitted), olive oil, lime juice, garlic, salt, and black pepper in a food processor. Puree until smooth. Transfer to a serving bowl.
Stir chopped avocado and tomatoes into soup. Serve at room temperature or chilled.
Puree all ingredients together well, adding sake or other dry white wine to the desired consistency, then chill for at least 1 hour.
Serve as dressing.
Also good with crab cakes!
Note: make sure to use a fully ripe avocado for this recipe! It needs to be ripe and rich - Californian (Haas or Gwen) avocados have a buttery and richer flavor than avocados from Florida or other areas. Otherwise your dressing will come out tasting a little flat.
mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy mushroom soup\" as
n the avocado, basil, and salt. Process until smooth and creamy.
Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.
Combine the avocado, shallot, broth, sour cream and lemon juice in a blender and puree until smooth. Add the cayenne and ice cubes, season with salt and pepper to taste and puree again.
Roll up the turkey slices and thread onto four skewers with the lemon slices. Divide the soup among four glasses, then sprinkle with the parsley and a pinch more cayenne. Garnish with the skewers and serve.
For avocado soup, puree avocados, lime juice, apple juice, 1 3/4 cup buttermilk and 1/2 the chili pepper. Season to taste then chill.
Heat oil in a pan and saute shrimp for about 4 mins, turning as necessary, then season. Skewer 5 shrimp and 2-3 lime wedges onto 4 skewers.
Serve chilled soup with a little of the remaining buttermilk and garnish with chili and black pepper and skewers on the side.
ood processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely
o empty pot.
Blend avocado, lemon juice, basil, 2 tablespoons
To make Creamy Avacado Sauce:
Mix all
Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating.
Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.
Avocado Tzatziki Sauce: Mix together all tzatziki ingredients (avocado thru salt & pepper); refrigerate until use.
The Rest: Marinate the salmon in the oil, lemon juice and zest, yogurt, garlic, oregano, salt and pepper for 20 minutes before placing it on a baking dish
Preheat oven to 400 degrees F. Place marinated salmon in oven and bake until the salmon just starts to flake easily, about 10 minutes.
Serve topping with the avocado tzatziki.