formido/recipes-20k huggingface dataset:
avocado cilantro potato salad
place the diced potatoes in a medium sauce pan with cold , salted water and bring to a boil
immediately turn the heat down to a simmer and cook potatoes until tender , 10 - 12 minutes total
cool the potatoes under cold running water and drain
combine the potatoes , onions , and garlic in a large bowl and sprinkle with salt and pepper
add olive oil , tossing to coat
add the avocados , lime juice , jalapeno , cilantro and toss well to combine
adjust seasoning if necessary to taste
cover and refrigerate for at least one hour before serving
avocado citrus salad
whisk together first 4 ingredients, place greens in a large bowl, add orange sectins and next 4 ingredients, drizzle with dressing , tossing gently to coat, sprinkle with walnuts , if desired, serve immediately
avocado club egg rolls
place the egg roll wrappers on a flat , dry surface with one corner of each pointing toward you
distribute the chicken , tomatoes , bacon and cheese on the wrappers in a row that is 1 1 / 2 to 2 inches wide and 5 inches long
make sure that the filling is never less than 1 inch from the edge of the wrapper
divide the avocado slices among the egg rolls , placing them on top of the cheese with the longer side toward you
lightly stir the eggs in a small bowl
add 2 tablespoons of cold water and beat with a fork until evenly mixed
working with one egg roll at a time , lightly brush egg wash over 1 / 2 inch of each side of the wrapper
fold the corner closest to you over the filling , pressing down and pulling tight toward the center
press the left and right corners down to seal the edge
lightly coat the 2 bottom corners with egg wash , then fold right and left corners inwards over the filling , pressing down to seal the edge
add additional egg wash to the top corner creases and press down to seal
continue rolling into a compact roll , pressing lightly to seal all edges
line a 9 x 13-inch baking dish with waxed or parchment paper
sift half the cornstarch over the paper and place the finished egg rolls in the dish , making sure they do not touch one another
if youre going to fry the egg rolls later , sift the remaining cornstarch over the egg rolls , cover with plastic wrap , and refrigerate for up to 24 hours
heat the oil to 375 degrees in a deep 10-inch skillet
fry the egg rolls , making sure that they are not touching , for about 1 1 / 2 minutes
turn with tongs and fry for another 1 to 1 1 / 2 minute , or until the egg rolls are golden brown all over
remove with tongs and drain completely on paper towels
cut each egg roll in half diagonally
serve the egg rolls with the ranchito sauce
to make ranchito sauce: whisk 1 / 2 cup of ranch dressing with the mayonnaise and hot sauce
avocado corn salad
in a large skillet , add corn , oil , water , cumin , and cayenne or red pepper flakes
over medium heat , cook , covered , for 5 minutes or until the corn is tender
uncover and continue to cook for a few minutes to evaporate the excess moisture
set skillet aside to cool
slice the avocado in half lengthwise and remove the pit
peel the avocado and chop into 1 / 2 inch pieces and place in a large bowl
add in the lime juice and stir
chop the bell pepper into 1 / 2 inch pieces and add to the bowl
add the red onion and cooked corn
stir to combine
add salt and hot pepper sauce to taste
sprinkle fresh chopped cilantro on top
serve immediately or chill , then serve
avocado corn salsa
mix first 5 ingredients in a large bowl
in a med
bowl , mix the next 6 ingredients , to make a dressing
add the 4 to 5 chopped avocado to the veggie mix
add all the dressing to the veggies and chill at least 3 hours to develop the flavors
avocado crab crostini
combine crab , mayonnaise , green onion , cheese , pimento , lemon peel , lemon juice and garlic salt
to assemble: top each toasted baguette slice with 3 tsp of the crab mixture
place an avocado slice on top of each prepared crostini
repeat , preparing all crostini
refrigerate until ready to serve
avocado cream
place first 3 ingredients in a blender, process until smooth, spoon pureed mixture into a small bowl, stir in cilantro, cover and chill
avocado cream cheese spread
mash avocado with a fork, blend in all other ingredience, refrigerate until ready to use
avocado cream cheese squares
heat oven to 350 degrees, first layer:, mix first 3 ingredients in a 9x13 pan and press in the pan to form crust, bake for 20-30 minutes or till a light , golden brown, second layer:, mix 1 box lime jello and 1 cup hot water in a bowl , set aside to cool, then in a mixing bowl , mix the cream cheese and 1 / 2 cup sugar well, fold in the cool whip, pour cooled jello into mixture and stir till blended, pour into cooled crust and refrigerate till very firm, third layer:, mix the 2 boxes of lime jello , gelatin , sugar and hot water, set aside to cool, put avocado , mayonnaise and milk in food processor or blender, blend well , add cooled jello mixture to the processor or blender and mix well, spoon mixture onto the second layer and refrigerate overnight, cut into squares and get ready for heaven !
avocado cream cheese toast
toast your english muffin or bread, spread with cream cheese, layer avocado slices, sprinkle with salt and pepper, drizzle with olive oil, hot sauce to taste
avocado cream pasta
put garlic lemon juice zest and oil in blender, add parsley, add peeled avocado add salt and pepper and blend, top pasta and toss garnish, top with olives
avocado cream sauce
in food processor fitted with chopping blade , puree avocado with garlic , lime juice , and herbs
melt butter in a saucepan over low heat
stir in avocado puree and cook over low heat , stirring occasionally , until heated through
add cream and continue to heat , but do not allow to boil
salt to taste and serve
avocado cream soup  sopa de aguacate
puree the diced avocados in 3 batches , combining 1 / 3 of the dice and 1 / 2 cup of cream at a time in a blender container and blending at high speed for 30 seconds
in a 3-quart non-reactive saucepan , bring the stock to a boil over high heat , reduce the heat to low , and when the stock is simmering , stir in the avocado puree
add the sherry , salt and pepper , and taste for seasoning
to serve the soup hot , pour it into a tureen and strew the top with tortilla quarters or avocado slices
or refrigerate and serve it cold
avocado cream with a hot tomato ice cube
avocado cream
stone the avocados and remove the skins
blend them in a blender or , my preference , with an immersion blender , with the lemon juice
thin with heavy cream until the batter is smooth
add salt , pepper and tabasco to taste
spicy tomato ice cube
mix remaining ingredients and pour into an ice cube tray
refrigerate for 2 hours
serve the avocado cream in a small glass , top with an ice cube and drizzle with a streak of olive oil
avocado cristo with cherry tomato jam and balsamic reduction
preheat oven to 375 degrees f
in a medium size bowl combine the eggs , milk , garlic , cumin , and salt and pepper , and lightly beat
dip the bread slices in the egg mixture covering both sides
in a baking dish lightly coated with olive oil , place a layer of bread slices on the bottom
arrange a layer of avocado slices in a fan design on top of the bread
cover with a layer of monterey jack
place another layer of the dipped bread slices over the cheese and avocados
bake in the oven for 15 minutes , or until bread is nicely browned
to make the tomato jam , saute the tomatoes and sugar in a pan until liquid reduces and becomes thick
in a medium size pot , reduce the vinegar until slightly thickened
to serve , remove the avocado cristo from baking dish and cut into wedges
arrange wedges on each plate with the plum tomato jam and a drizzle of the balsamic reduction
garnish plate with lime juice , chopped cilantro , and a slice of avocado
avocado daiquiri
crush ice in blender, add rum , lime juice , and 1 / 4 medium avocado in blender, blend until thoroughly mixed and smooth, pour into glass and garnish with lime wedge
avocado dessert   sri lanka
cut avocados in half lengthways
remove seeds & reserve them
scoop pulp from shells & mash smoothly w / a fork
discard shells
add sugar to taste & stir in the cream
put in serving bowl , return seeds to the pulp , cover tightly w / plastic wrap & chill before serving
to serve: if desired , extra whipped & sweetened cream can be piped over the top of the dessert
while many favor adding rum for flavor , the delicate avocado flavor may be allowed to stand alone -- or -- the mixture can be divided & served both ways
personal
avocado deviled eggs
boil the eggs, while the eggs are cooking , make guacamole, mix water , cumin , & garlic in medium bowl, halve avocados , remove pits & skin, cut into thirds, add to bowl, add onion , tomato , lime juice & salt, mash with a hand potato masher , stir to blend, add hot pepper as desired, cover with plastic wrap patted onto the surface of guacamole, peel eggs , cut in half , discard yolks, stir the cubed prosciutto into the guacamole and fill the eggs, sprinkle fresh minced cilantro on top and serve, enjoy
avocado dip
put all ingredients into a blender , in the order they are listed and blend to a rough puree
or mash by hand and mix well
serve immediately to avoid darking
guacamole is usually accompanied by tostaditas
avocado dip   creamy and delicious
scoop out all the avocado into bowl or directly into electric blenders bowl
add the mayonnaise
add the lemon juice until it's pretty much covering the avocado , add a little chilly pepper only , a pinch of salt , 2 pinches of pepper , and a few sprinklings of sugar to bring out the flavour
blend together in an electric mixer until it's smooth as silk , keep in fridge so it's very cool , and eat with chunks of carrot , chips and or spread onto toast etc
avocado dip   spread
chop the avocados, chop the tomatoes, cut jalapeo in half and remove seeds, dice the jalapeo, add the lemon juice, add cilantro, allow to sit in fridge for one hour, eat same day made
avocado dip made easy
mash avocado with fork only , not too much, add lemon , horseradish , garlic , then cream, stir well
avocado dressing
process all ingredients together in a blender, keep refrigerated in a airtight container for one day
avocado dressing  vegan or not
in food processor or blender , add all ingredients, blend for a couple of minutes until it's finely mixed all together
avocado dressing for seafood salads
blend eggs with lemon in a blender or food processor until it is lemon colored
slowly add the bubbling hot melted butter , just drip it in , using a slow speed on your blender
blend in the avocado and seasoning until smooth
chill 30 minutes
avocado dressing with attitude
finely chop garlic , put in a small bowl, mix in the honey and pepper, squeeze in the juice of the lime and lemon, stir well til honey dissolves into mixture, chop avocado into small pieces and throw into bowl, mix well, serve on baby greens salad, enjoy !
avocado egg rolls with sweet cilantro dipping sauce
in food processor , or by hand , finely dice tomatoes , onion and cilantro
gently stir together avocado , salt , and tomato mixture
distribute filling evenly in a line on bottom third of each egg roll wrapper
position a wrapper so a corner is pointing toward you
fold the bottom corner up over the filling
fold side corners in and roll toward the top corner
wet the edges of the top corner with a little water
then fold top corner over and press to seal
repeat with remaining wraps
heat 2-3 inches of oil to 350 degrees cook egg rolls for 3-4 minutes or until golden brown
drain on paper towels
slice rolls on the diagonal and serve hot with cilantro sauce
to make sweet cilantro dipping sauce: put all ingredients except olive oil into a blender or food processor
blend until well pureed
stream in olive oil
refrigerate until ready to use
avocado eggs benedict
in a large saucepan , melt butter
stir in flour until smooth
gradually add milk
bring to a boil
cook and stir for 2 minutes or until thickened
reduce heat
stir in the cheeses and seasonings
cook and stir until cheese is melted
keep warm
place 2-3 inches of water in a large skillet with high sides
add vinegar
bring to a boil
reduce heat and simmer gently
break cold eggs , one at a time , into a custard cup or saucer
holding the cup close to the surface of the water , slip each egg into water
cook , uncovered , until whites are completely set and yolks begin to thicken , about 4 minutes
place canadian bacon and avocado on each muffin half
with a slotted spoon , lift each egg out of the water and place over avocado
top with cheese sauce
avocado fans with black olive vinaigrette
in a small jar or container with lid , shake oil with the vinegar , olive paste , onion , basil and a pinch of salt and pepper until well blended
halve the hass avocado or quarter the florida avocado and remove the pit and peels
gently hold the avocados and thinly slice crosswise , keeping them whole
using a spatula , carefully place the avocado , cut side down , to a platter and gently press each of them to fan out the slices
squeeze a bit of fresh lemon over the tops and drizzle the vinaigrette on top of the avocados and serve
avocado fettuccine
1
in a large bowl , combine the olive oil , diced peppers , vinegar , basil , green onions , sundried tomatoes and half of the avocado
2
toss ingredients together well so they are evenly coated with the oil and vinegar
3
cook pasta in boiling water for 6 minutes or until "al dente
"
4
drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot
5
toss together and serve immediately or refidgerate and serve cold , using the remaining california avocado as a garnish on top of the pasta
avocado filled with marinated scallops and mussels
for mayonnaise, combine all ingredients except oil in blender or processor, blend 1 minute, with machine running , add oil in a thin , steady stream, continue processing until mixture is thick, bring wine and cup water to boil in large saucepan over medium-high heat, add mussels, cover and cook until mussels just open , about 4 minutes, remove mussels from pan, cool slightly, remove mussels from shells, chill, combine remaining 1 cup water , lemon juice and scallops in medium saucepan, bring to boil, remove from heat, cover and refrigerate until well-chilled, drain, combine mussels and scallops in bowl, stir in cup mayonnaise, cover and refrigerate at least 12 hours, rub peeled avocado halves with 2 tbsp lemon juice to prevent discoloration, line 6 plates with lettuce leaves, place avocado , cut side up , on each, spoon scallop / mussel mixture into avocados , mounding slightly in center, or , slice avocados , fanning on top of lettuce, divide scallop mixture among plates, sprinkle with parsley
avocado filling  or spread or dip
fry bacon until crisp, drain on paper towels, set aside, meanwhile , peel and mash the avocadoes in a medium size bowl, add lemon juice , onion , green pepper and garlic, stir until well blended, add crumbled bacon, mix well and taste for seasoning, add salt and pepper as desired, serve immediately or refrigerate
avocado frappe
place all ingredients in blender, whirl until smooth and thick, pour into tall glass and serve
avocado fries with chipotle ketchup
for ketchup , heat olive oil in saucepan and saute onion and garlic for 6 minutes
add chipotle pepper and tomatoes , cooking over low for 5 minutes
add spices , vinegar and brown sugar , simmer for 8 minutes
puree in food processor , add salt to taste
heat oil to 350 degrees in deep fryer
cut avocado in half , remove seed , quarter each half , gently peel skin away
combine flour , cumin , coriander , salt and pepper in flat bowl
put panko in another flat bowl
lightly beat eggs and milk , and put in yet another flat bowl
dredge avocado slices in flour , then egg mixture , coat with panko
deep fry until golden brown
remove from oil and place on paper towels to drain
serve with chipotle ketchup
avocado fries with chipotle remoulade
place chipotles with adobo sauce and lime juice in a blender and puree until smooth
set aside
place mayonnaise in a medium bowl
whisk in 1 / 3 of chipotle mixture at a time , tasting between each addition for spiciness
add cilantro and season with salt and pepper
cover with plastic wrap and refrigerate until ready to serve
heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350 degrees
while oil is heating up , place all-purpose flour , lime juice mixed with 2 cups water and panko breadcrumbs in 3 separate shallow dishes
cut avocado in quarters lengthwise
remove wedges from pit and peel off skin
cut each quarter in half so you have 8 wedges total
season with salt and pepper
dredge avocado wedges in flour , then dip into lime water , then dredge through breadcrumbs
make sure each slice is completely coated
once oil has reached 350 degrees , fry breaded slices for about 3 minutes , or until lightly browned
remove avocados from oil using a slotted spoon and place on a paper towel-lined plate to drain
serve with lime wedges and chipotle remoulade
avocado fries with habanero ketchup
prepare ketchup, set aside, heat oil in deep fryer to 350 degrees, cut avocados in half lengthwise and remove seeds, carefully slice each one into 4 wedges and remove skin, combine flour , cumin , chili powder , salt and pepper in small bowl, whisk eggs and milk together in second bowl, dredge avocados in flour , dip into egg mix to coat, coat each wedge in breadcrumbs, deep-fry until golden brown, drain on paper towels, serve with habanero ketchup, heat oil in heavy saucepan on medium heat, saut onion and garlic until onion is soft, add peppers and tomatoes, saut until peppers are tender, add bay leaf , allspice , cinnamon , cloves , sugar and vinegar, simmer until mix is very soft, remove bay leaf and puree, return to saucepan and simmer 5 minutes, add salt to taste , cover and refrigerate, keeps 1 week in fridge
avocado fruit salad
gently toss together the first 4 ingredients, drizzle honey and lemon juice over salad, toss gently to coat, line a serving plate with the lettuce leaves, sprinkle with the pecans, serve
avocado fudge
in a medium saucepan , melt the margarine over low heat
once the margarine is melted , puree the avocado in a food processor or blend until its totally smooth
make sure no chunks remain
put the avocado , vanilla and coco into the saucepan
then add the sugar a little at a time
once the sugar is all added the mixture should thicken up
then add the nuts if using
transfer this to a loaf pan and refrigerate until firm
it has to set up for quite a while other wise you won't be able to cut it into squares
bon appetit !
avocado gelatin
dissolve gelatin in water, pour hot water over jello , mix well, add gelatin, put all ingredients in blender, mix well and chill
avocado gelatin salad
soften gelatin in cold water for 5 minutes, dissolve softened gelatin , in boiling water, add lemon juice , hot pepper sauce , salt , pepper , and onion juice, cool, stir in mashed avocado , sour cream , and mayonnaise, beat to blend, pour into 1 1 / 2 quart mold, chill until firm
avocado goat cheese spread
mash all ingredients together in a bowl until you have a uniform texture, cover and chill in refrigerator until ready to serve
avocado grapefruit salad
mix everything together
i usually mix the grapefruit pieces and juice with the mayo first to thin it down and then add the avocado and lettuce
avocado green goddess dressing dip
peel avocado , remove the pit and place in a blender bowl
add remaining ingredients and process until smooth and creamy
let chill for 24 hours before serving
check for seasoning and add a pinch of cayenne pepper if the taste is too bland for you
avocado green salad
in a big bowl cut the letuce in pieces by hand, add the rest of the ingredients and mix them carefully !
avocado green tea smoothie
put all ingredients into a blender and whir
avocado grilling butter
cut softened butter into small squares
peel and seed avocado and cut into small pieces
mash butter and avocado and add to a mixing bowl
seed jalapeno pepper and dice
add jalapeno and other ingredients and mix in the mixing bowl
spoon mixture onto plastic wrap
shape into a log shape
put the log in the refrigerator to become firm
to use the butter , melt in the last minute of grilling over steak , poulty or fish
add a slice on top of resting meat
let melt
or spread atop french bread as previously mentioned
avocado hummus
peel and cut avocado , removing the pit, combine all ingredients in food processor or blender and blend until smooth, serve with warm pita wedges , pita chips , or vegetable crudites
avocado hummus pita
spread 1 / 4 cup of hummus inside each pita half, spoon avocado salad evenly into each half, add lettuce , tomato , and , sprouts, serve immediately
avocado ice cream
peel and pit the avocados
add the avocados , lemon juice , milk , and sugar to a blender and puree
transfer the mixture to a medium mixing bowl , add the heavy cream and whisk to combine
place the mixture into the refrigerator and chill until it reaches 40 degrees f or below , approximately 4 to 6 hours
process the mixture in an ice cream maker according to manufacturer's directions
however , this mixture sets up very fast , so count on it taking only 5 to 10 minutes to process
for soft ice cream , serve immediately
if desired , place in freezer for 3 to 4 hours for firmer texture
avocado lime and coconut no bake cheesecake
line bottom and sides of 9-inch spring-form pan with parchment paper
toast coconut in dry frying pan over low heat 5 to 7 minutes , stirring frequently until golden and fragrant
set aside to cool
stir together coconut , graham crumbs , and butter
press onto bottom of prepared pan
chill 15 minutes
meanwhile , place sugar and lime zest in food processor
pulse on and off until well-mixed
add cream cheese
process until smooth
add avocado and lime juice
process until completely smooth
pour cream cheese mixture over crust and smooth top
cover
chill 6 hours or until set
unclasp side of pan and remove ring
carefully peel parchment away from side of cake
place cheesecake on cake plate and mound berries on top
garnish with lime slices and fresh mint , if desired
avocado lime pasta sauce
rinse lime under hot water , dry and finely grate the zest
squeeze the juice from the lime , set aside
peel the avocado and mash it with the lime juice by using a fork
add sour cream , chili , parsley , lime zest and season to taste with salt and sugar
serve with penne or linguine pasta
avocado lime salad
in a medium glass or ceramic bowl , whisk together 2 tablespoons lime juice and 1 / 2 teaspoon salt
add tomatoes , avocados , scallions and garlic
using rubber spatula , gently fold to combine
season to taste with pepper
in large bowl , whisk together olive oil , cumin , remaining tablespoon lime juice and 1 / 8 teaspoon salt
add lettuce and toss
season to taste with pepper
divide lettuce among plates
top each with mound of avocado mixture
top with cucumber slices
sprinkle with cilantro and serve
avocado mandarin salad
in a bowl , combine oranges , onions , pecans , and pepper, refrigerate for 30 minutes, when ready to serve , place the greens in a salad bowl, top with orange mixture and avocado slices, drizzle with dressing, toss and serve
avocado mandarin tossed salad
in a bowl , combine the oranges , onions , pecans and pepper , refrigerate for 30 minutes
just before serving , place the greens in a salad bowl
top with orange mixture and avocado slices
drizzle with dressing
avocado mango bruschetta
preheat oven to 400f
place bread slices on a baking sheet and brush with 1 tablespoon olive oil
bake for 5 to 10 minutes to lightly toast
in a large bowl , lightly stir together remaining oil with all remaining ingredients , being careful to not mash avocado
serve with toasted bread slices
avocado mango salad
place lettuce leaves on 4 salad plates, top with wedges of avocado, sprinkle with diced mango, in small bowl , combine cumin , chili powder and garlic powder, mix with fork until blended, using fingers pinch spices lightly over avocado and mango to taste, serve
avocado mango salsa
combine mango , avocado , onion , chili , lime juice , vinegar , oil& mint
add salt& hot sauce to taste
cover and let stand , at room temperature , for at least 30 minutes to allow the flavors to meld
serve chilled or at room temperature