formido/recipes-20k huggingface dataset:
avocado  feta and pancetta bruschetta
prepare all ingredients just before planning to eat
in a medium sized bowl combine the feta cheese , avocado , rocket , basil , pine nuts and 2 tablespoons olive oil
add an extra tablespoon of olive oil to further moisten this mixture if preferred
saute the bacon or pancetta in a little oil until crisp , then chop finely and add to the feta cheese / avocado mixture
set topping mixture aside while preparing the bread
toast the bread over hot coals , on the bbq or under the oven grill / broiler , until crusty and golden brown on the outside , but warm and soft inside
keep an eye on it as it can suddenly burn !
while the toast is still piping hot , rub one side of each slice with the cut side of a garlic clove , then quickly brush each slice with a tablespoon of olive oil
spoon the topping mixture on to the toasted bread , and season with freshly cracked black pepper - depending on the saltiness of the feta and bacon you use , you probably won't need to season with salt
serve immediately
avocado  feta  honeydew on greens topped with pine nuts
place the first 5 ingredients in order as listed on a serving platter, drizzle with dressing
avocado  ham and cheese melt
cut pita in half
place as much ham as you want in a pocket , fill on top with cheese then fill on top of the cheese with mashed avocado
grill for about 5-10 minutes until the cheese has melted
so good
avocado  lettuce and walnut salad with honey dressing
chop lettuce into not big pieces, chop onion into very small pieces, combine onion with vinegar , salt , ground black pepper , and honey, add vegetable oil , stir thoroughly, peel 2 avocados and cut into thin pieces , baste with lemon juice, put lettuce into a salad bowl , then put avocado, pour the honey dressing, sprinkle with walnuts
avocado  mango and lentil salad
in large pot of boiling water , cook lentils 20 minutes or until tender but not mushy
drain
meanwhile , in large bowl , whisk together vinegar , oil , salt , and pepper
add warm lentils , toss to combine
add tomatoes , mango , and avocado and toss again
serve at room temperature or chilled
avocado  mozzarella and olive salad
toss first 5 ingredients in a large bowl, stir in avocado and mozzarella, season to taste
avocado  orange and jicama salad
peel jicama and julienne by cutting into 1 / 4 inch thick slices , then stack and cut into 1 / 4 inch strips
chop strips onto 2 inch sticks , place in a medium bowl
remove peel and pith from oranges and cut into sections
add sections and juice into bowl with jicama
squeeze remaining juice from orange membranes into separate small bowl , add jelly and blend
pour jelly / juice over jicama and orange sections
cut avocado into 1 / 2 inch dice , chop cilantro and red onion to your preferred size
toss with jicama and oranges and let stand 10 minutes or chill for 30 before serving
may be served over greens
avocado  orange and purple onion salad
with a sharp knife , cut the skin and all the white pith off the oranges
working over a small bowl to catch the juice , segment the orange slices , cutting on either side of each segment to release it from the membrane
arrange for great presentation in a salad bowl
halve , pit , and peel the avocado and cut crosswise into thin slices
add the salad bowl
separate the onion slices into rings
arrange in the bowl with tor orange segments and avocado slices
in a small bowl , whisk together the salt , 1 tablespoon the reserved orange juice , the oil and the bergs ,
immediately pour over the salad and serve at once
avocado  pineapple and apricot smoothie
peel and remove stone from avocado, cut into chunks and place in blender, add pineapple juice and apricot yoghurt, blend until smooth
avocado  pineapple  and tomato salad
make lime dressing: in a jar with a tight-fitting lid , combine all dressing ingredients
shake well
refrigerate at least 1 hour
to make salad: peel avocados
remove pits
cut into cubes
in medium bowl , combine avocado cubes and pineapple chunks
pour dressing over all
refrigerate 1 hour
to serve: arrange avocado and pineapple on 6-8 individual serving plates
circle each serving with tomato wedges
cook time is refrigerating time
avocado  pink grapefruit and mache salad
for the mustard vinaigrette:
in the salad bowl , mix mustard well with oil
add juice and continue to blend until thoroughly blended
for the salad:
peel , section and de-membrane the grapefruit and place in salad bowl
add sliced avocado and a few handfuls of mache leaves or greens
toss gently
salt to taste
sometimes i simply halve the grapefruit and scoop out the sections with a grapefruit spoon
this is messier and less attractive than carefully removing all the membranes of each grapefruit section , but it saves a little time
avocado  prawn   shrimp   pink grapefruit salad   for two 2
take the grapefruit , remove the skin & pith then segment it using a sharp knife - reserve the juice
add the tiger prawns & the dill then season with the pepper
peel the avocado , cut into slices & arange on two plates
pile the prawn & grapfruit mixture over the top & drizzle with the avocado oil
serve with the rocket
avocado  shrimp  and endive salad
bring 2 quarts water , 1 tablespoon lemon juice , and 2 teaspoons salt to a boil in a 3-quart saucepan , then poach shrimp at a bare simmer , uncovered , until just cooked through , about 3 minutes
transfer with a slotted spoon to a bowl of ice and cold water to stop cooking
let shrimp chill in water 2 minutes , then drain and pat dry
whisk together tarragon , mustard , pepper , and remaining 2 tablespoons lemon juice and 1 / 2 teaspoon salt in a serving bowl
add oil in a slow stream , whisking until emulsified
quarter avocados lengthwise , then pit , peel , and cut into bite-size pieces
add shrimp , avocados , and endive to dressing and toss
avocado  shrimp  and hearts of palm salad
to make dressing in a jar or bowl , whisk together first 4 ingredients and then add the onion all the bell peppers , parsley and egg , stirring to blend
season with salt and pepper
in a large salad bowl or platter , combine the remainder of the ingredients and drizzle with dressing
avocado  sun dried tomato and mozzarella stuffed chicken breast
pound chicken with a meat mallet to flatten slightly
place 2-3 slices of the avocado onto each breast , remove tomatoes from oil and slice thinly lay slices on top of avocado , finally top with sliced mozzarella
fold breast over to cover , wrap two slices of prosciutto around each breast
pre-heat oven to 180c
lightly oil an oven proof dish , place chicken breasts in dish and cook for 35-40 minutes or until cooked through
sauce
heat milk in a medium saucepan add chicken stock
mix a little water with cornflour and add half the cornflour to milk
stir until sauce thickens slightly
add the wine , worcestershire sauce stir , whisk in mustard until blended
finally add the sugar , cream and remaining cornflour stir until sauce boils and thickens , add the parsley , stir and serve with chicken
to serve: place chicken on a plate , pour the sauce over and serve with salad on the side
avocado  tomato   corn salad salsa
mix the first 5 ingredients together, add avocado , onions , corn and tomatoes, toss into dressing, season with salt and pepper, let sit for 30 minutes , toss and enjoy !
avocado  tomato   feta cheese appetizer
combine the avocados , tomatoes and onion in a bowl, mix gently, stir in cilantro, add feta cheese , olive oil , vinegar , cumin and salt and mix until combined, chill covered in the refrigerator, serve with warm pita wedges , tortilla chips or crostini, refrigerate leftovers
avocado  tomato and jack cheese salsa
in large bowl , mix all ingredients, cover and chill until ready to serve
avocado  tomato and mango salsa
in a medium bowl , combine the mango , avocado , tomatoes , jalapeno , cilantro , and garlic
stir in the salt , lime juice , red onion , and olive oil
to blend the flavors , refrigerate for about 30 minutes before serving
avocado  tomato and mozzarella bruschetta
preheat oven to broil, brush olive oil on slices of bread and toast for 2-3 minutes, remove toast and cool slightly, using small butter knife , spread avocado , like butter , onto each bread slice, season each slice with garlic salt and pepper, cut tomato in half and slice down in 1 / 2 moon slices , 5 slices per half, place on top of seasoned avocado bread slice, cut fresh mozzarella the same way as tomato , yielding 20 slices, place on top of tomato, put under the broiler for an additional 3 minutes , until cheese in melted
avocado  tomato and mozzarella salad
slice avocado in half lengthwise , around the pit
twist and separate halves
whack pit with knife and twist to remove
holding one of the halves in the palm of your hand , slice the avocado lengthwise , being careful not to slice through the skin
slice crosswise to make a nice dice
using a spoon , scoop the diced avocado into a medium size bowl
repeat with 2nd half of avocado
dice tomato and mozzarella , mix with avocado
separate basil leaves from stalk and stack on top of each other
roll them up lengthwise and slice thin
separate and sprinkle into avocado mixture and toss
toss with salt and pepper to taste
chill for about an hour and serve
avocado  tomato and mozzarella tower salad
in a 3-inch ring mold , layer 1 / 4 cup mozzarella , 1 / 3 cup avocado and 1 / 4 cup tomato
repeat in remaining ring molds
using a spatula , slide each mold onto a rack over a sheet pan to drain
refrigerate until serving
place baby greens on plates , invert ring mold onto salads
place balsamic vinegar and chili oil on table to pass around
enjoy !
avocado  tomato and pepper salad
chop all ingredients into small cubes, place all ingredients into large mixing bowl, add salt and pepper to taste, mix together well, enjoy !
avocado  tomato and red onion salad
spread the avocados , tomatoes , onions and parsley on a platter and season with the salt and pepper
drizzle with the olive oil and lime juice and serve immediately
avocado  tomato  and hummus sandwich
lay 4 of the slices of bread out on a plate
slice the tomato into 8 slices and set aside
cut the avocado in half and slice it longways into 4 pieces on each half and set aside
on each piece of bread that is already out , spread a tablespoon of hummus
put two slices of avocado and tomato on top of each bread slice
top each with the last slices of bread and cut in half
avocado  mascarpone dream cream dessert
combine mascarpone cheese , whipping cream , condensed milk , and cup of diced avocados in a large mixing bowl
with an electric mixer , beat all ingredients together until smooth and creamy
fold in remaining cup of diced avocados into avocado cream
transfer to serving glasses
cover and refrigerate until ready to serve
garnish with diced avocado
avocado asparagus salad
prep time includes chilling
preheat oven to 350 degrees
peel and chop cucumbers
sprinkle with sea salt and let stand 25 minutes
drain well
peel and chop avocados
toss with lemon juice to prevent browning
chop onion and asparagus into small pieces , discarding the tough ends of the asparagus
toss with olive oil and roast in the oven for 20 minutes , or until onions are transparent
allow asparagus and onion to cool
drain on a paper towel
mix asparagus , onion , cucumber , and avocado
add fresh dill , sour cream , bacon bits , and red pepper
garnish with fresh dill and chopped almonds
chill for one hour
yum !
avocado buttermilk salad dressing
combine all the ingredients in a blender and blend on high speed until smooth , scraping down the sides as needed
adjust the seasoning , to taste
transfer to a bowl , cover , and refrigerate until ready to use
avocado cantaloupe salad with honey lime vinaigrette
whisk lime juice , honey , oil , salt and pepper together for the vinaigrette, cut cantaloupe half into 9 slices , then halve crosswise to make 18 wedges, slice each avocado half into three wedges, assemble salads , placing 3 cantaloupe wedges and 2 avocado wedges on each plate, sprinkle with shallots then drizzle with vinaigrette
avocado chicken salad sandwiches
combine all ingredients except rolls and lettuce in a medium bowl
slice rolls in half , and toast if desired
lay lettuce leaves on bottom halves of rolls , and divide chicken salad between them
place roll tops on sandwich
avocado chipotle coleslaw
combine coleslaw , peppers , celery , and onion in a large bowl
in a smaller bowl , thoroughly mash avocado flesh
add the mayonnaise , tabasco sauce , salt , cayenne , and milk
stir well
you may need to add a bit more milk -- or even a bit more mayo to get a "dressing" consistency
pour dressing over coleslaw veggies and toss well
cover and chill the coleslaw for at least an hour
remove from refrigerator , taste , and adjust seasonings as needed
squeeze with fresh lime juice just before serving , and toss well
avocado cilantro salsa
scoop avocado pulp into blender or food processor container
add remaining ingredients and process until smooth
if not serving immediately , cover with plastic wrap pressed directly on top of salsa and refrigerate
serve with tortilla chips
avocado corn salad  moosewood recipe
combine the first 5 ingredients in a small saucepan
cover and cook for 5 minutes on medium
continue cooking for 2 minutes uncovered to evaporate excess water
remove from heat and cool
cut avocado in half and remove pit
cut avocado into 1 / 2 inch cubes
put the avocado cubes in a medium bowl
add lime juice and stir gently
chop the bell pepper and add to the bowl
add cooked corn and red onion to the bowl
gently stir and serve
this salad is best eaten on the day it is made because the avocado tends to darken by the next day
avocado crab enchiladas with green sauce
process 1 cup broth , next 5 ingredients , and teaspoon salt in a blender or food processor until smooth , stopping to scrape down sides
remove 1 cup sauce , and stir in crabmeat , next 3 ingredients , and remaining teaspoon salt
set aside
stir together remaining 2 cups sauce and remaining 1 / 2 cup chicken broth
cover and chill up to 4 hours , if desired
spoon crabmeat mixture evenly down center of tortillas
sprinkle evenly with 2 cups cheese , and roll up
place seam side down in a lightly greased 13- x 9-inch baking dish
cover and chill up to 4 hours , if desired
pour sauce mixture over top , and sprinkle with remaining 1 cup cheese
bake at 350 for 20 minutes
serve immediately
avocado crab soup
in a 2 quart saucepan , heat broth , onion and garlic to boiling
pour hot mixture into blender
add lemon juice and avocados , cover and process about 30 seconds or until smooth
pour mixture back into pan
add yogurt and crabmeat
heat , stirring constantly , until hot
ladle into 4 soup bowls and garnish with twists of lemon
avocado crabmeat sandwiches
combine first 5 ingredients in a small bowl, mix well and chill, toast bread on both sides and lightly butter one side of each slice, spread crab mixture evenly over each toast, top sandwiches with with avocado slices and crumbled bacon
avocado cream cheese dip
cut avocado in half , remove pit and scoop out meaty part leaving shell
place avocado in bowl and mash with potato masher
add lemon juice , cream cheese , onion , salt , pepper and milk to avocado and beat with mixer until smooth
serve with tortilla chips or crackers
avocado cream cheese sandwiches
spread a thick layer of softened cream cheese on 3 or 4 slices of bread, peel and slice the avocados and cover the cream cheese with them, spread sour cream over the avocados and sprinkle with the chopped scallions, season with salt & pepper, you may also use bean sprouts for extra added crunch
avocado feta salsa
combine tomatoes , avacado , onion , garlic , basil , parsley , sundried tomatoes , salt and pepper , oil and vinegar
stir to mix
gently stir in feta
cover and chill until ready to eat
serve with totilla chips
avocado mango salsa
toss all ingredients together and serve with tortilla chips or as a condiment to grilled meats
avocado olive salad
tear lettuce leaves into bite-sized pieces, place avocado slices on top of lettuce, add grapefruit slices and black olives, pour vinaigrette over all, toss gently, chill or serve immediately
avocado orange salad
combine orange juice , white wine vinegar , olive oil , salt and pepper
set aside
in a seperate bowl , lightly toss segmented oranges , red leaf lettuce , and avocado
pour vinegar dressing over all
enjoy
avocado orange salad  for two
divide the lettuce , orange segments and avocado among 2 chilled plates, whisk together the dressing ingredients and drizzle over salad
avocado orange salsa
gently combine all ingredients in medium bowl, chill before serving , if desired, serve with grilled meat or on salad
avocado peach salsa
combine all ingredients in a medium bowl and mix well, chill until ready to serve
avocado spinach panini
layer avocado slices , tomatoes onion , and 1 / 2 cup spinach on each roll, spray panini with cooking spray, coat skillet or grill pan with cooking spray , and heat over medium heat, place panini in pan, weight with smaller diameter saucepan weighted with 1 or 2 cans, cook 2 minutes , remove weight, flip panini , replace weight , and cook 1 1 / 2 to 2 minutes more
avocado strawberry salad
sprinkle lime juice over avocado
combine avocado and strawberries in a medium bowl
in a small bowl , combine olive oil , raspberry vinegar , and honey
mix well , and season to taste with salt and black pepper
taste dressing and adjust to taste - a little more honey for sweeter , more vinegar to add more tart
divide arugula evenly onto four salad plates
top each with avocado and strawberry mixture
drizzle with oil and vinegar mixture
avocado tequila linguine
heat oil in a large skillet, add onion and bell pepper, cook for 5 minutes, add garlic , chile pepper and tequila , cook another 5 minutes, add tomatoes , oregano , and cilantro, cook for another 5 minutes , or until tomatoes are soft, stir feta cheese and avocado into the skillet, season to taste with salt and pepper and add to the hot linguine, mix thoroughly, adjust seasonings again
avocado tomatillo taco truck sauce
in food processor or blender , put tomatillos , chiles , cilantro , onions and water
blend until smooth
add avocado flesh
blend until smooth
transfer sauce to serving bowl
season with lime juice , salt , and pepper
avocado tomato grilled cheese sandwich
in a small bowl , mash together avocado , lemon juice , cumin and salt until smooth
stir in parsley and set aside
top four of the bread slices with cheese
spread with avocado mixture and top with tomato slices
add the four remaining bread slices on top
using 1 tablespoon of the softened butter , spread some on the top of each sandwich
heat a large nonstick griddle or 12-inch skillet , over medium-high heat
add sandwiches , buttered sides down
carefully spread the remaining softened butter over the top of each sandwich
cook 4-6 minutes or until toasted , turning once
avocado tomato salsa
combine tomatoes , onions , avocado , peppers , parsley , vinegar , lime peel , juice and cumin
let stand for 15 minutes before serving
avocados   stock up on sale and freeze tips oamc
halve avocados , remove pit and flesh and place flesh in a zip top plastic bag
add lemon juice and mash or squish the avocado
you can puree it in a blender or food processor if you like and then add to the bag
seal bag almost all the way
squeeze out all the air in the bag , pressing and flattening the avocado and bag until all the air is removed
label bag noting the number of avocados inside , lay flat and freeze for up to 6 months
avocados banderas
peel and slice each avocado in half
remove seeds
using a small pasty brush , coat each avocado with lemon juice
lay each avocado half on small salad plates
then , using the brush or a small spatula , paint a wide band of sour cream down the middle
paint a narrow band of picante sauce down the center of the sour cream
serve immediately
avocados stuffed with quinoa  corn and tomato
in a frying pan , saute the chopped onion in the olive oil on medium-low heat until the onion is translucent
carefully cut the avocados in half lengthwise
use a sharp knife to remove the pit and pulp , keeping the shells intact and discard the pits
chop the flesh and combine with the other ingredients , including the cooked onion
fill avocado halves with filling and serve
avocados with cilantro lime salsa
combine the onion , cilantro , parsley , oil , lime juice , vinegar , garlic and jalapeo pepper in a small bowl
cover and refrigerate for 1 hour
on individual plates , fan out the avocado slices and top with oranges and red onions
spoon salsa on top and serve
avon carrot cake with cream cheese frosting
sift together sugar flour , soda , salt and cinnamon, stir in oil, add eggs one at a time , mixing well after each addition, add carrots , nuts and vanilla , mixing thoroughly, pour into a greased 13 x 9 inch cake pan, bake in a 350 degree oven for 30 minutes, cool in pan, combine butter , cream cheese , and vanilla , mixing well, gradually add powdered sugar , beating until smooth, spread on cooled cake
avonutty sushi
bash the peanuts in a pestle and mortar or bash in a bag with a rolling pin until they are of medium size pieces
if you have a sushi rolling mat lay it on the table , otherwise lay a clean tea towel down and cover it with cling film
lay a sheet of nori on top shiny side down , if it is untoasted you may wish to briefly pass it through a flame
and place a layer of sushi rice on top
for thin sushi layer about 1 / 8 inch thick and for fat rolls layer about 1 / 4 - 1 / 2 think
leaving a gap of around 1 inch at each side
place a line of the avocado slices 1 inch from the edge of the rice
lay the crushed peanuts on top
starting at the edge roll up like a swiss roll keep the rolling a tight as possible using the sushi mat / towel to aid the process
when you reach the end moisten the remaining edge with water and stick down
roll up in the towel and allow to sit while you make the rest
using a wet , sharp knife slice into 1 / 2 inch thick slices
remove the ends and eat
place the rest on a platter and serve
avoyelles parish chicken and sausage gumbo
in a very large heavy bottomed stock pot or gumbo pot , heat oil on medium heat until hot
add flour
stir constantly until it reaches a reddish-brown color
this could take approximately 30-40 minutes
don't hurry the process
if your phone rings , let it go
should your roux burn , start over
turn off fire and carefully add chopped onions , celery , bell pepper and garlic
stir constantly for about 2 minutes
add water and cut-up hen pieces
the amount of water depends on your pot , but start off with 1 gallon
bring to a simmer for 1 1 / 2 hours , uncovered
the broth consistency should not be too thin nor too thick
add additional water when needed
in the meantime make the parsley meatballs:
in a bowl , break up ground beef
add 1 / 4 cup each green onions and parsley
salt and pepper to taste
mix using a light hand forming into balls
set aside
after the first 1 1 / 2 hours of simmering and a water adjustment , add salt and pepper to taste
add diced ham chunks , smoked sausage slices and parsley meatballs
simmer an additional 1 / 2 - 3 / 4 hour or until hen is very tender and falling off the bone
grease will form on top
skim off
turn off fire
add parsley and green onions
ladle over rice
aw shucks grilled corn
soak the corn in salt water for several hours to get the shucks moist
in a medium bowl combine mayonnaise , butter , sugar , lime juice , chili , garlic and pepper until the ingredients are well mixed
grill the corn , with the shucks intact , over hot coals or high gas burners on the grill , turning frequently , until done , about 30 minutes
the shucks will often turn dark / black but will protect the corn
peel the shucks back , one at a time , until most of the corn is exposed and then remove the silk
with a pastry brush lavishly coat the corn with the spiced mayonnaise-butter mixture
serve with shucks tied together like a handle
awana dirt cake
beat together the cream cheese , sugar , and butter, in another bowl mix the pudding and milk, then combine the two together, crush the oreos and set aside, layer oreos with the cream cheese / pudding mix in separate containers, leave a lot of oreos for the top layer of dirt, refrigerate 24 hours before serving, tuck some gummy worms in the dirt before serving