Avocado is a surprisingly versatile fruit. You'll find out for yourself when trying recipes such as Greek Quinoa and Avocados, Shrimp Avocado Hoakies, Chicken with Lime and Avocado Salsa, or Avocado with Prosciutto.See Popular Avocados Recipes
Here's a question worthy of the old Family Feud: "Name something you make with avocados." No doubt, the winner-take-all answer would be: guacamole! But what about cheesecake?
Quick, what's the first thing you think of when you think of avocados? Guacamole, right? Don't get us wrong: set us up with a bowl of guac and a plateful of crispy tortilla chips, and we're happy campers.
We admit it: We don't care much for football. We pick our favorite teams by the stylishness of their uniforms. But we love, love, love Super Bowl Sunday.
I've been getting a lot of avocado questions lately about a new product called a SlimCado. (No, not named for a character in an old Western movie.) Have those resourceful farmers actually figured out a way to produce a lower-fat avocado?
No, it didn't have to don a tiny bathing suit and walk the runway, nor exhibit its talent for playing the violin, but somehow the not-so-attractive-on-the-outside but beautiful on the inside (i.e., delicious) avocado managed to land the coveted title "ingredient of the year." Movers and shakers in the restaurant industry gathered this week in Dallas for one of their biggest annual conferences, and on hand was menu guru and trend tracker Nancy Kruse to deliver her annual "State of the Plate" address (clever, huh?).
A tempting mixture of avocado, cilantro and lime juice add flavor and texture to this rich broth-based soup, garnished with a smoky dollop of chipotle-flavored sour cream.
Avocado soup with a splash of tequila--a good way to say 'Viva Mexico!' in this year when our southern neighbors celebrate the bicentennial of their independence from Spain on September 16 and the 100th anniversary of the Mexican Revolution in November.
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The wonderfully citrusy dressing for the salad here is made with fresh lemon and orange juices and whisked with a little olive oil and mayonnaise until creamy.
This cellophane-noodle salad, with creamy avocados, crunchy peanuts, and a chile-honey dressing, is an excellent showcase for Caribbean spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense. This recipe uses Maine lobsters; they're more tender than spiny lobsters -- and just as delicious.
Baked tortilla strips create the wow in a simple-to-make salad with Southwest flair.
When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces onto skewers to cook alongside the meat. While the meat rests, he purees the sauce ingredients in a blender.
With bright color and bold sparks of citrusy flavor, this fresh side salad will brighten a winter meal.
At Frontera Grill in Chicago, Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans, and fresh guacamole. Trim the dish back to a simple duo of spice-marinated rib eye steaks and canned black beans served with avocado.
This gorgeous, no-cook soup is quickly made in the food processor. Chill it for at least 3 hours before serving. As the soup chills, the flavors meld and the texture becomes smoother.
Guacamole is best made as close to serving time as possible.