Mix the tuna, mayo, oregano, onion powder and vinegar together.
Slice the avocado in half length-wise (hot dog bun style). Remove the seed.
Scoop out the pulp, mixing half of it into the tuna mixture.
Stuff the tuna mixture into the avocado \"shells\".
emove the skin, leaving avocado 1/2 whole. Take a
e ready to assemble the stuffed avocados.
Halve avocados, twist
Cut avocado in half and remove seed.
Fill center with combination of cottage-chive cheese and cream cheese.
Put halves back together.
Chill thoroughly.
At serving time, remove skin and slice avocado crosswise into rings.
Serve on crisp salad greens.
Slice avocado in half and remove pit.
Put halves in large baking pan. Sprinkle each with lemon juice and garlic powder.
In small saute pan, melt butter; add shallot, celery salt and pepper. Cook 3 minutes. Whisk in flour.
Add cream. Cook while stirring until thickened. Fold in chicken and 1/4 cup cheese.
Stuff each avocado with half of mixture, top each with remaining cheese and almonds and bake at 350 degrees for 15 minutes.
inutes per side.
Cut avocado in half and remove pit
Preheat oven to 400F.
Fry the onion in the butter for about 10 minutes.
Meanwhile, scoop the flesh out of the avocado skins with a teaspoon, taking care not to damage the skins.
Dice the avocado flesh.
Add the fried onion to the avocado along with the nuts, cheeses, parsley and sherry.
Season to taste with salt and pepper.
Pile the mixture (overstuffed) into the avocado shells.
Place them in a shallow ovenproof dish and bake for 10-15 minutes.
Keep an eye on them!
Serve immediately.
he lumps; set aside.
Stuffed Avocado Salad:
Slice the avocados
In a bowl, combine shrimp and lemon juice. Toss well. Add celery, green onion, dill, mayo, salt and pepper.
Cut each avocado in half and remove pits.
Place one avocado half on each plate. Fill with shrimp mixture on top (it will spill over the sides).
he beans evenly. Reserve the stuffed tortillas on a tray covered
-3 slices of the avocado onto each breast (You will
Peel and slice avocado in half; remove seed.
Sprinkle with lemon juice so the avocado meat will not darken as quickly.
Fill the cavity with the artichoke heart.
Top each avocado half with 1 to 2 tablespoons of the Horsey Sauce (recipe in this book).
Makes 1/2 avocado per person.
nd slice.
Mash the avocado and mash in the ranch
Cut avocado in half lengthwise and remove pips.
Brush lemon juice over avocado to prevent discoloration.
Blend together fish, salt, pepper and mayonnaise and spoon into avocado.
Chill before serving.
Garnish as desired.
This recipe is for 2 stuffed avocado patties, there will be plenty
Cut the avocado half way between the middle (where you would normally cut it) and the edge.
scoop out all of the avocado with a spoon, and put it in a bowl
DO NOT throw away the avocado skin.
throw the seed away.
mash it up (just like you would with guacamole).
chop up the cilantro.
add salsa, cilantro, lemon juice, and 1/2 of the bacon.
add salt to taste.
continue stiring and mashing until well combined.
take the mixture and put it back into the avacodo skin.
top with the remaining bacon and serve.
ENJOY!
Combine& mix all the dressing ingredients and set aside.
In large bowl, toss lettuce, tomatoes, chillies, and olives.
To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
Repeat the step above layering the remainder ingredients in the same order.
This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
You should know have two stuffed burgers. (It may seem difficult
Place the tomatoes, mozzarella, basil, garlic and oil in a bowl; mix well.
Can be used immediately or refrigerated until ready to assemble the avocados.
Cut the avocadoes in half lengthwise, remove pits and carefully peel the avocado halves.
Place the peel avocado halves on a plate. (Can place over lettuce or salad greens.).
Spoon the tomato mozzarella caprese filling into the avocado halves.
Drizzle with the balsamic vinegar and serve immediately.
Whisk together vinegar, oil and garlic. Add diced tomato, corn, red pepper, scallions, avocado, artichokes, mozzarella cheese and herbs. Season then distribute between tomatoes. Transfer to a serving platter and garnish with basil sprigs.