Cut avocados in half, remove the seed and scoop out pulp with a spoon.
Mash pulp with a fork into a soft puree and add the lemon juice, salt, pepper, garlic, jalapeno peppers and hot sauce. Blend in cream cheese.
Makes approximately 2 cups.
over and reduce heat. Cook for 1 hour, stirring occasionally to
ach avocado half then bake for 15-20 mins, until the
efore serving, halve and seed avocados.
Spoon fish mixture into
il and lime juice. Brush avocados all over with olive oil
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
nd continue to cook gently for 3 minutes, stirring.
Add
In a large pot of boiling water, blanch the shrimp for 45 seconds.
Remove and drain shrimp.
Cut them in half and place them in a flat, shallow pan.
Pour 1/2 cup of lime juice over the shrimp.
Sprinkle with salt, pepper and cumin.
Cover the pan and leave in refrigerator for 2 hours.
Remove shrimp and discard lime juice.
Place shrimp in a large bowl with avocados, onion, cabbage, tomato, oregano and chili flakes.
oist cook with cover off for a few minutes).
remove
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Peel and mash avocados, add 1 chopped tomato,salt, pepper,lemon juice, garlic powder,minced onion and hot pepper sauce and set aside. Mix mayonnaise, sour cream and taco seasoning and set aside. On large platter spread refried beans as 1 layer of dip. Next spread the avocados mixture. Cover with sour cream and mayonnaise mixture.
Sprinkle with 4 chopped tomatoes, green onions and cheese.
Top with olives. Serve with tostados or chips.
Preheat grill for medium heat and lightly oil the grate.
Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
Combine feta, red pepper, green onion, olives, oregano, olive oil and vinegar, stir well, and set aside. (this can be made ahead, covered and refrigerated until about an hour before serving).
Just before serving, cut the avocados in half lengthwise, remove the pit and discard.
Brush the surface of the pulp with lemon juice, fill the cavities with the stuffing mix and serve immediately!
Cut the avocados in half lengthwise. Remove seeds and plulp; don't tear the shells.
Cut the pulp into small pieces. Put in a bowl. Add tuna, grated coconut (except 1 T.), evaporated milk and tomato sauce. Season with salt and pepper. Mix well.
Stuff the shells with the tuna filling. Sprinkle with the remaining grated coconut. Serve with lemon quarters on the side.
Mash avocados or put in a food processor until smooth.
Put avocados in a bowl; mix in sour cream, cottage cheese, garlic, jalapenos, onion, tomato and lemon juice.
Mix thawed prawns with mayonnaise, ketchup and juice of 1/2 lemon.
Place halved avocados on a spread of lettuce.
Fill cored avocados with prawn mixture.
Slice remaining lemon and divide among the four.
Garnish with fresh parsley and sprinkle with fresh ground pepper.
In a bowl combine seafood, mayonnaise, catsup, lemon juice, worcestershire, peas, salt, and pepper.
Peel avocados, divide lengthwise and sprinkle with a dash of lemon juice.
Fill stuffing in the avocado cavity.
Garnish with chopped chives and red pepper.
Mix all ingredients except for avocados.
Blend well to incorporate flavors.
Finally mix in avocados.
Chill till serving.
We serve with flour tortillas cut into triangles and deep fried till lightly browned.