formido/recipes-20k huggingface dataset:
avocado   prawn risotto  gluten free
place the stock in a saucepan , bring to the boil , then reduce heat to low and keep stock at a simmer
meanwhile , heat the butter and olive oil in a deep frypan over medium heat , add the onion and cook , stirring , for 1-2 minutes until softened , but not coloured
stir in the garlic , then add the rice and cook , stirring , for 1 minute to coat the grains
add the wine and allow the liquid to evaporate
add the stock , a ladleful at a time , stirring occasionally , allowing each ladleful to be absorbed before adding the next
continue until you have one ladleful of stock left - this should take about 20 minutes
add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through
stir in the parmesan , then cover and remove from the heat
peel the avocados , dice and toss in the lemon juice
just before serving , carefully stir the avocado mixture into the risotto
serve in bowls topped with extra parmesan and chopped chives
avocado   tomato english muffin sandwich
top toasted english muffins with spreadable cream cheese, layer sliced avocado and chopped tomato evenly over top, sprinkle with salt and pepper or spices to your taste
avocado   vegetable sushi  gluten free   vegan
cook the rice:
in a saucepan place 3 cups cold water with 2 cups sushi rice
bring to a boil
reduce heat , cover and simmer for 20 minutes
do not lift the lid during cooking
prepare seasonings and fillings while rice is cooking
aim to have all the ingredients prepared and placed on separate plates and bowls ready to roll when the rice has been cooked and cooled
in a small bowl , mix together the 4 tablespoons rice vinegar , 3 tablespoons sugar and 1 / 2 teaspoon salt
this will be used to season the rice
in a slightly larger bowl , mix 1 cup of water with 2 tablespoons rice vinegar
this will be used to keep your hands and equipment moistened , and thus keeping the rice from sticking to everything , while you are making the rolls
sprinkle a large tray or platter with this water and rice vinegar solution
this will be used for cooling the rice
peel and slice the avocado
squeeze the juice from the lemon over the slices to prevent them from browning
slice the carrots and cucumber into matchsticks
slice the mushrooms
season and cool the rice:
when the rice has cooked add the sugar , vinegar and salt mixture to the saucepan with the rice and gently stir through
you can buy special rice paddles for this purpose , but a spoon or fork will suffice - just be careful not to break up the grains
place the rice onto the moistened tray or platter
spread it out
take a magazine , piece of cardboard or similar and fan the rice with it
turn the rice occasionally and continue fanning until the rice has cooled to around room temperature
make your rolls:
position your bamboo rolling mat so as to roll away from you
place one sheet of nori on your mat , shiney side down
dip your hands in the water and vinegar solution
take a ball of rice and place on the nori
spread the rice by patting it over the 3 / 4 of the nori closest to your body
the rice should be around 6 mm thick
neaten the two edges of the rice that will be seen when the roll is finished
the 1 / 4 of the nori without the rice will be the section that seals the roll
along the centre of the rice place your fillings
now start rolling
lift the edge of the mat closest to you
i use the mat to just start the roll , but you can use the mat for the whole of the rolling process
once the roll is started , i pull back the mat and finish rolling by hand , keeping the fillings tucked in as i go
then i wrap the mat around the roll , and , with firm , even pressure , i run my hands along the mat , thus creating an even and well sealed roll
if the roll doesn't seal completely , i use a finger dampened in the water and rice solution to help it
using a very sharp knife damped in the water and vinegar solution cut the rolls into the size desired - in half for longer rolls like those sold at many take away shops , or into 6 or 8 pieces for the smaller servings as shown in the photograph
i like to refrigerate my rolls for a little while as i like them cold and i find the nori tends to become less chewy
you can , however , eat them straight way
serve with a little gf soy sauce or tamari and enjoy
makes ten 10 cm long rolls , thirty 3 cm long rolls or forty 2
5 cm rolls
avocado  bacon  sandwich
cook bacon in oven and slice avocado and tomato, split the avocado between two pieces of toast and sprinkle with salt to taste, layer rest of ingredients and enjoy
avocado  mayonnaise   candida friendly
place all ingredients into a bowl or large mug and blend with an immersion blender
you can also use a blender or food processor , but given the small quantity of mayo you will be making it is much easier and more efficient to use a hand blender
enjoy ! you can use this as you would use regular mayonnaise - try it on sandwiches , in salads etc
avocado   butter
puree avocado and juice in processor until smooth, season to taste with salt and pepper, serve immediately
avocado  n  honey
cut the avocado in half , take out the pit, pour 1 tablespoon of honey into each center of the avocado, eat with a dessert spoon and enjoy !
avocado   banana shake
halve the avocado , remove the pit , and squeeze each half into the blender
add banana , yogurt , and 1 cup of soy milk
blend on medium or high
if it is too thick you can add water or ice , or more soy milk if you'd prefer a slightly sweeter drink
drink within 1 / 2 hour of blending , or the shake will discolor slightly
avocado   cilantro spread
combine avacado with goat cheese, add remaining ingredients, adjust salt to taste, let stand 1 hour at room temperature to let flavors blend
avocado ahdi
cut the avocados in half
scoop out the insides and chop finely
combine all of the chopped vegetables with the olives , and season with lime juice , salt , pepper and tabasco to taste
add the avocado and stir carefully , trying not to mash the avocado
heap the salad into the avocado shells and serve
garnish with cilantro if desired
avocado aioli guacamole
in a medium bowl , coarsely mash the avocados with a fork
fold in the sour cream , basil , garlic , lemon juice , lime juice , chile and shallot
season with salt and pepper and serve
the avocado aioli may be made ahead and can be covered with plastic wrap , pressed directly onto the surface and refrigerated overnight
avocado anchovy dip
combine all ingredients in a bowl, cover & refrigerate for at least 1 hour, serve w / your favorite dippers & crackers, dip can be made up to 3 hrs ahead of use
avocado and apple salad
arrange apples and avocados on a plate or on a bed of greens
whisk together mustard , lemon juice and oil in small bowl
pour dressing over apple and avocado slices , and sprinkle with parsley and almonds
avocado and bacon dip
in a large skillet , cook bacon until crispy
while bacon is cooking , halve the avocados and remove the pits
using a spoon , scoop the flesh out
once bacon is done , remove from pan with slotted spoon and set aside
in the same skillet , place avocados cut side down in the drippings and add the onion
cook until the onion is tender and the avocados are browned on both sides
about 5-6 minutes
remove avocados and onion and place in medium bowl
add lemon juice , bacon , garlic , salt , pepper , and pepper flakes
mash until desired consistency
stir in tomato and sour cream
adjust spices to taste
cover and refrigerate until ready to serve
avocado and bacon muffins
sieve the first four dry ingredients into a large bowl and add the pepper , cheese and spring onions
stir to combine
chop the bacon finely and cook in a pan or under the grill until crisp
keep the bacon drippings
melt the butter and add the egg , milk& bacon dripping and beat to combine
halve the avocado , scoop out the flesh and cut into small cubes
sprinkle with lemon juice to prevent browning
then add them to the liquid mixture
add the bacon then mix into dry ingredients
stir only to just combine
put about 1 / 4 cup of mixture into each sprayed or greased muffin cup
bake at 200 deg c for approx 10 mins or until the muffins spring back when pressed lightly in centre
i make either 24 mini or 12 medium muffins and serve them warm
avocado and beef torta
mash the avocado with a fork, stir in lime juice , 1 / 4 teaspoon of the salt and red pepper, set aside, combine cumin , chili powder and remaining salt, rub seasoning mix over both sides of steak, grill or broil until done as desired , about 5 minutes on each side for medium, remove meat to a cutting board and let rest for 5 minutes, cut diagonally in thin slices, cut bread horizontally almost through, spread avocado on top half, layer greens , beef and tomato on bottom then sprinkle with chopped cilantro, close the sandwich and cut crosswise into 4 pieces
avocado and berry pudding  raw food
in a small bowl combine dated & water & let set for half an hour , then drain the liquid
combine all ingredients in the bowl of a blender & process for 1 minute
avocado and black bean salad
mix together all of the above ingredients
i'm an avocado lover , so i use three , but two is good
you can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like
in fact , all of the ingredients are to your own liking , use as much or as little as you want
the lime juice helps to keep the avocado from turning brown
refrigerate for a couple of hours and serve cold
enjoy !
avocado and black bean salad   tyler florence
make the dressing: smash the garlic clove , sprinkle with a pinch of the salt , and , with the flat side of a large knife , mash and smear the mixture to a coarse paste
whisk the garlic paste , lime juice , salt and chili powder together in a bowl
gradually whisk in the olive oil , starting with a few drops and then adding the rest in a steady stream
for the salad: cook the corn , bell pepper , and onions in the olive oil until beginning to brown over medium-high heat in a skillet
toss in the black beans and cook until warm
add the dressing and toss to coat evenly
adjust seasoning with salt and pepper
remove from the heat and gently fold in the tomatoes , avocado , and cilantro
serve
avocado and brie on a bagel
spread butter or margarine on bagel halves, put thin slices of brie on that, layer 1 slice of onion on the brie, put a layer of sliced avocado on the onion, squeeze some lime juice on the avocado, sprinkle salt and pepper on top, eat open faced
avocado and cheese chalupas
preheat oven to 350f
bake corn tortillas on a baking sheet for 15-20 minutes or until crisp
grate goat cheese if necessary , and mash with avocado in a small bowl
add onion , cumin seeds , lemon juice , tabasco , salt , and pepper , mixing well
top tortillas with mixture , dividing evenly
place one tablespoon of sour cream on top of each filled tortilla
garnish with a little cilanto , and serve
avocado and chicken melts
slice chicken breast if using horizontally through middle
place raw chicken on plate and squeeze over the juice from 1 / 2 a lemon
sprinkle with the garlic pepper and turn to coat
leave to marinate for a few mins then drain and fry in a little oil until golden brown on each side
remove from pan and slice
place avocado into a bowl and mash or slice
add juice of other 1 / 2 of lemon , salt , crushed garlic and freshly ground black pepper and mix well
place the four slices of bread on a baking paper lined tray and place in hot oven and grill / broil for a few mins until lightly browned
remove tray from oven , turn bread slices over and spread right to the edges with the mashed or sliced avocado
top with the chopped chicken , sliced tomatoes and cover with grated cheese and return to oven and grill / broil until cheese melts
remove from oven and serve hot
avocado and chicken salad with yummies
in a small bowl , toss avocado with 1 tablespoon lemon juice
set aside
in a large bowl , combine the chicken , grapes , apple , celery , mayonnaise , walnuts , ginger and remaining lemon juice
stir in avocado
serve on lettuce-lined plates if desired
avocado and cilantro salsa
peel avocadoes and tomatoes and dice into small chunks, mix with onions , cilantro , garlic and jalapeno peppers, add tomato juice , cayenne pepper , tabasco sauce and lemon juice to taste
avocado and corn salsa
toss avocados , tomatoes , corn , cilantro , lime juice and salt in a medium bowl
avocado and crab meat soup
mash together avocados and crab meat, saute chopped onion in the butter over med heat, add the all-purpose flour , garlic powder and chicken stock , mix until smooth, add the avocado / crab mixture to the liquid and simmer for twenty minutes, add the cream and salt and pepper, serve
avocado and crab thermidor  easy microwave fix
place butter in a bowl & microwave on high for 30 seconds, stir in flour & return to the microwave for 30 seconds, pour milk into a sml jug or lrg coffee mug & heat on high for 1 minute, then gradually blend heated milk into butter / flour mixture, cook on high for 2 minutes , whisking every 30 seconds, add next 5 ingredients to the sauce & stir in the crabmeat, sprinkle avocado flesh w / remaining lemon juice, pile crabmeat filling into avocado halves & sprinkle w / parmesan cheese, place in a shallow dish & cook on high for 3 minutes, serve hot w / brown bread & butter
avocado and crabmeat dip
pick through crabmeat to get out all the shells, lightly mix all ingredients not breaking up crabmeat pieces, serve on mini-toasts or your favorite cracker
avocado and crabmeat salad
pick over crabmeat , removing any shell or cartilage
in a bowl , combine crabmeat , mayo , juice of 1 / 2 lemon , onion , garlic , parsley , oregano , salt & pepper
mix lightly
cut each avocado in half , peel and remove the pit
cut each half into 6 to 8 wedges , squeezing remaining 1 / 2 lemon over slices to prevent discoloration
place crabmeat in center of large serving platter
arrange avocado and tomato wedges alternately around crabmeat
sprinkle wedges lightly with salt
serve
avocado and egg salad
cut ripe avocado into chunks
hard boil egg and chop
add to avocado
add remaining ingredients
let stand or refrigerate for a little while , but not too long as avocados may turn
serve on a bed of lettuce for salad
sprinkle a little paprika on top for color
avocado and feta cheese salad wraps
preheat oven to broil
put diced avocado into a mixing bowl , stir in in feta cheese , lime juice and black pepper
add scallions , bacon bits , sunflower seeds and mayonnaise , stirring gently to combine
stir in grape tomatoes and shredded lettuce
spray tortillas lightly with nonstick cooking spray and heat in oven until softened (about 30 seconds
remove from oven and place each tortilla on individual plates
to serve , line each tortilla with whole lettuce leaf and mound salad mixture on top
avocado and feta guacamole
cube avocado , do not mash - sprinkle w / lemon juice , set aside
in a medium bowl mix together the rest of the ingredients and fold in the avocados , gently
adjust seasoning , may need more lime juice to taste
cover and chill for 1-2 hours to let flavors blend
serve w / tortilla chips
enjoy !
avocado and feta pasta salad
cook pasta according to the packet
toss together the avocado , tomato , cheese , nuts , spinach , rocket , herbs and pasta
whisk together the oil , lemon zest and juice and the capers and drizzle over the salad
avocado and feta salsa
combine the chopped avocado and tomatoes in a large bowl, add remaining ingredients , folding in cheese last, serve right away with tortilla chips
avocado and ginger pasta
bring a large saucepan of water to the boil
pasta can be cooked before hand and then warmed up in the microwave
preheat the oven to 180c to roast the almonds
this wont take long so keep an eye on them
remove from oven when ready
about 5 minutes or until golden brown
in a bowl place the avocado chopped with a squeeze of the lemon juice over the cut avocado
in a large bowl place the warmed pasta with the oil and minced ginger , toss
add some salt and 3 / 4 of the roasted almonds , toss
then add the coriander and then the rest of the roasted almonds and toss
add the avocado last , serve with some freshly ground black pepper and salt to taste , and some lemon juice then add the shaved parmigiano
serve
avocado and goat cheese dip
cut avocados in half with knife and separate
remove seed , and with a large spoon , scoop out flesh into a bowl
squeeze the lime juice over the avocado and mash the flesh with a fork
stir in remaining ingredients
serve immediately or store refrigerated , with one of the avocado seeds pressed into the dip to help retain its color
goes well with tortilla chips , warm tortillas , toasted pita bread , fresh veggies and crudites , as a topping for chimichangas , whatever you desire
just don't go putting dallops into your margaritas !
avocado and grapefruit salad with poppy seed dressing
place lettuce leaf on small salad plate
peel and slice avocados , lengthwise in 1 / 4 inch slices
peel grapefruit into sections , removing all membrane , being careful to keep section in tact
alternate slices of avocado and grapefruit , side by side on plate
drizzle each salad with 2 tablespoons of either homemade poppy seed dressing or your favorite store bought
avocado and ham sandwiches
split each baguette horizontally along one side , leaving the other side intact
open the pieces so they lie flat
stir the mayonnaise or butter , mustard and pepper together until smooth , and spread on both sides of the bread
layer with the ham and avocado
sprinkle with the sea salt
keep chilled and serve within 3 hours
avocado and kiwi salsa
peel the avocado and kiwifruit
dice the flesh of both before
stir in the chopped green onion , chervil , chilli sauce , lemon juice and avocado oil
season to taste and serve
avocado and kohlrabi salad
peel the kohlrabi by cutting off the top and bottom , and peeling with a potato peeler
cut into 1 / 4-inch-thick slices , then cut the slices into chunks
place in a bowl
cut avocados in half lengthwise
tap the blade of a heavy knife in the pit , twist to remove , and discard
quarter and peel avocados , then cut into chunks
drizzle lime juice over avocados to prevent browning and to add flavor
set aside
whisk together green onion , balsamic vinegar , oil , garlic powder , and salt and pepper to taste
pour dressing over kohlrabi and mix to cover
mix together the chunked avocados and the kohlrabi mixture
make a bed of the salad on four plates , and sprinkle each with feta cheese
serve and enjoy !
avocado and lime dessert mousse
put everything in the food processor and blend until smooth , enjoy straight away in small glass bowls
avocado and lime soup
peel , pit and dice the avocados
in a blender , puree chicken broth , diced avocados , lime juice and garlic powder
transfer mixture to a large bowl , stir in half and half
season to taste with salt and pepper
cover and refrigerate until well chilled
to serve , divide soup into chilled bowls and garnish with lime slices
avocado and lime with bacon on toast
halve , deseed and peel the avocados
slice lengthways into 1 cm thick slices
place in a large bowl , drizzle with lime juice and season with pepper and salt
toss gently to coat with the lime juice
set aside for ten minutes
preheat the grill on a medium-high heat
cut bacon rashers in half , unless your have bought middle rashers in which case they are probably just the right size
place the bacon on the grill in a single layer
grill for 2 to 3 minutes on each side or until the bacon is beginning to crisp
drain on the bacon paper towels
grill the bread for one to two minutes on each side or until golden and toasted
some people may want their bread untoasted
spread lightly with butter
place toast on plates
top with avocado , bacon and a sprig of parsley
serve
avocado and macadamia nut salad
combine lettuce , macadamia nuts and avocado, drizzle with dressing
avocado and mandarin orange salad
make dressing: combine vinegar , oil , orange juice , mustard , orange peel , lemon juice , sugar , and salt
drain mandarin oranges
slice onions into very thin slices
combine mandarin oranges , sliced avocados and onion rings
cover orange / avocado / onion mixture with dressing and refrigerate
immediately before serving , break up lettuce and spoon orange / avocado mixture over lettuce
avocado and mushroom quiche
pre-heat oven to 350f
butter an 8"-9" diameter china quiche dish or shallow round ovenproof dish
wipe the mushrooms if necessary and slice thickly
melt the butter in a skillet and cook mushrooms over high heat , stirring until they have just softened , about a minute
add curry powder and saute a few seconds longer , seasoning with a pinch of salt
add the mushrooms to the prepared dish and spread them evenly over the base
peel the avocado , cut into slices and arrange these over the mushrooms
scatter the chopped spring onions over the top of the mushrooms and avocado
place the eggs , cream , salt and pepper , wine and tomato ketchup together in a bowl and beat with a whisk
pour this mixture over the top of the avocado , then place the dish in the oven
cook for approximately 25 minutes or until the quiche has lightly set in the middle
remove from oven and leave to stand for 5 minutes before cutting into wedges
it can also be served cold , but must be eaten the day it is made
avocado and onion salad
on individual salad plates , layer tomato , bell pepper , onion rings , and avocado slices
toss together the chopped cilantro , lime juice , salt , and pepper
drizzle over salads
garnish with a few leaves of cilantro and serve
avocado and orange salad
segment the oranges by slicing off the tops and bottoms
work around the orange using a sharp knife to cut downwards , to remove the peel and pith
once peeled , hold in one hand and carefully cut between membranes to remove the segments
cut avocados in halves and remove stones
remove skin and then slice avocado
use lemon juice to coat avocado to prevent browning
arrange the orange and avocado on small plates , as desired , decorating with the pecans
drizzle with the dressing
dressing: combine all dressing ingredients in a screw top jar
shake to combine
season to taste with salt and freshly ground black pepper
avocado and orange salad with olive oil lemon dressing
make the dressing by mixing olive oil , lemon juice cumin , salt and pepper in a small jar or bowl
peel and cut avocado and orange
place in a bowl and mix carefully so as to not mash the avocado
pour the dressing over the salad and blend gently
avocado and pineapple dip
open can of pineapple , leaving top in place
do not drain
set aside
slice avocados in half , remove pit and scoop avocado into a bowl
holding pineapple can over bowl , squeeze top into fruit , allowing juices to spill over avocados
mash avocados with a fork until well blended with juice
add pineapple meat and old bay to avocados
mix well
chill before serving
this dip is wonderful with fresh fruit
bread sticks , crackers
avocado and pineapple salad   ensalada de aguacate y pina
combine olive oil , vinegar , orange juice , and sugar in a blender until smooth
add salt and pepper to this mixture to taste
lightly toss the lettuce , pineapple , and red onion together
pour on the oil and vinegar mixture until everything is well coated
adjust the amount used to your own preference , more or less
garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice
avocado and pinto bean salad
combine the beans , tomatoes , cilantro , vinaigrette , and pepper in a serving bowl and toss well
just before serving , stir in the diced avacado
avocado and prawn shrimp salad
place iceberg lettuce leaves in a large bowl and roughly chop frisee into smaller lengths and add to bowl
mix chervil , oil and lemon juice , season to taste and then add to lettuces and toss to combine
divide between serving bowls
thousand island dressing - combine all thousand island dressing ingreadients and season to taste and set aside
cut avaocadoes in half and remove stones and using a large spoon to scoop out flesh and then slice lengthways
place avocado and prawns on lettuces and season with pepper and serve with lemon wedges and dressing on the side