Dissolve the gelatin in 1 cup boiling water. Stir in 3/4 cup cold water and lime or lemon juice. Chill until syrupy.
Combine mashed avocado and sour cream.
Blend into thickened gelatin. Refrigerate until firm.
Combine and
mix
jello, hot water and unflavored gelatin; set aside.
Combine
and mix in a blender mashed avocado, milk, sugar, cold water and mayonnaise.\tCombine both mixtures in a bowl; stir.
Pour
into
a
greased jello mold or a container of your choice.
Place in refrigerator until hardened.
Place avocado in a bowl. Drizzle with
Using a hand-held mixer or immersion blender, add lemon juice & sugar to the mashed avocado flesh & mix well.
Combine avocado mixture w/ice cream & beat till smooth.
Place in a freezer to chill for 1 to 1 1/2 hrs & stir every 30 min, but do not freeze.
To Serve: Divide mixture between 4 sml dessert bowls & serve immediately.
NOTE: The recipe did not suggest a garnish, but to my surprise I discovered during ZWT that avocado & chocolate are just wonderful together, so I would add chocolate shavings to the top of ea dessert.
Mash 1 avocado with a fork in a
Combine corn and oil in a shallow pan.
Bake at 400 degrees F for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.
Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well.
Cover and chill at least 8 hours before serving.
Serve with tortilla chips.
In a mini chopper, chop the onion, garlic, chili flakes and lime juice until very fine.
Mixed the garlic etc with the fork mashed avocado.
Meanwhile lightly paint the baguette slices with olive oil on both sides and broil one side then the other until light golden.
Spread the avocado mixture on the toasted baguette slices.
Top with the chopped tomatoes and sprinkle with the parmesan cheese.
Preheat oven to 350F heat for 10 minutes finish under the broiler for 2 more minutes or until the parmesan is golden.
Spread the mashed avocado on each slice of bread. Top 2 of the slices with celery and tomato. Season to taste. Top with the remaining bread.
Cut sandwiches into quarters and serve.
Cook bacon until crisp and drain strips on paper towel.
Make dressing by mixing mashed avocado through salt and pepper well; adjust ingredients to taste and desired thickness.
Arrange greens on platter and lightly salt and pepper.
Drizzle greens with half of the dressing.
Slice large tomatoes and halve small ones.
Arrange tomatoes on top of greens and dressing, biggest on the bottom.
Arrange whole bacon strips on top of tomatoes, drizzle with remaining dressing, add salt and pepper to taste, and serve at once!
br>To make the avocado ranch dip, mix mashed avocado, low fat sour
nd stir in crabmeat and mashed avocado, mixed with 1 cup sour
Mix mashed avocado and garlic salt together in a bowl; spread onto ciabatta bread. Layer tomatoes over avocado and top with black pepper.
Preheat oven to 400\u00b0.
Pierce potato skins in several places with a fork.
Bake potatoes about 1 hour or until tender.
Heat a heavy skillet over medium high heat.
Add bacon and cook 4-5 minutes stirring frquently until crisp.
Drain bacon on paper toweling.
Combine mashed avocado with remaining ingredients, except peppers and bacon in bowl.
Split baked potato down the middle.
Divide avocado mixture between potatoes and top with peppers and bacon.
n a large bowl, whisk mashed avocado and melted chocolate.
Whisk
n a large bowl, whisk mashed avocado and melted chocolate.
Whisk
Peel, slice and mash avocado in a small mixing bowl.
Add salt and pepper to taste, and blend into mashed Avocado.
Spread mayonnaise on both bread slices.
Spread mashed Avocado on one slice of bread.
Top with onion to taste.
Add sliced tomato.
Top with chopped cilantro to taste.
Add lettuce (use what you like).
Top with second slice of bread and enjoy!
Place jicama, cucumber, red onion, and bell peppers together in a mixing bowl. Toss with lime juice and avocado oil until combined; refrigerate until chilled, about 20 minutes.
Season the mashed avocado with garlic salt. Spread the avocado mixture evenly over tostada shells. Top evenly with jicama mixture and grape tomatoes. Garnish with cilantro and serve with lime wedges.
In a medium bowl, combine sour cream, mashed avocado and lime; season to taste with salt.
In a large skillet, heat olive oil and butter over medium high heat. Add garlic, salt, cayenne pepper and crawfish tails and cook for 2-3 minutes. Stir in cilantro and lime juice.
Spoon crawfish mixture evenly between warmed taco shells. Spoon Avocado Crema over top.
hisk together the sugar, oil, mashed avocado, vinegar and vanilla, then add
Press the mashed avocado into the botton of a 8\" or 9\" pyrex pie plate.
Sprinkle the chopped onion over the avocado.
Combine the egg and Mayo.
Place gently over the onion.
Spoon the Caviar very gently on top.
Chill& serve with crisp sesame seed crackers or or small pumpernickel rounds.