Re: Co z awokado, a co z mango??? Dodaj do ulubionych


po angielskowemu, bo to jeszcze nie jest przepisane do mojej bazy:

Tuna and Avocado Salad
Ingredients
(4 servings)
2 ea Large hard-boiled eggs
2 ts Louisiana hot sauce
1 c Avocado, mashed
1/2 c Onion, chopped
1 ea 6 1/2 oz can tuna (in water)
2 tb Mayonnaise (maybe 3 Tbs)
2 tb Dill relish (koper)
1 x Fresh lemon juice
1 x Salt to taste
Instructions
Peel eggs and mash real well with a regular dinner fork (more or less mince
them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then
mash real well with fork. Mix these two ingredients real well. Drain water from
tuna and mix with onions, eggs, avocado, dill pickles or relish, salt,
Louisiana hot sauce, and mayonnaise. Serve over lettuce.






Avocado Salad Jelled
Ingredients
(10 servings)
1 Small package lemon gelatin
1 c Boiling water
2 Large avocados, peeled, cube
8 oz Cream cheese, softened
8 oz Crushed unsweeted pineapple,
1 c Chopped pecans
Instructions
Dissolve gelatin in boiling water. Chill until consistency of unbeaten egg
white. Combine avocado and cream cheese; beat at medium speed of an electric
mixer until blended. Stir in pineapple and pecans. Combine avocado mixture with
gelatin mixture; beat well. Pour into a lightly oiled 8" square pan. Cover and
chill until firm. 10-12 servings. Bon appetit, Hope--Sunnyvale, CA


Title: Alaska Salmon & Avocado Pasta Salad
Yield: 4 Servings

Ingredients

6 oz dry pasta (macaroni, penne,
1 . rotini, or shells)
1 cn alaska salmon (14 3/4 oz)
1 . * or *
1 . 2 - 7 1/2 oz cans
2 tb french dressing
1 bn green onion; thinly sliced
1 red bell pepper; thinly
1 . sliced
3 tb cilantro or parsley; chopped
2 tb light mayonnaise
1 lime; juiced and rind grated
1 tb tomato paste
3 ripe avocados; diced
1/2 c sour cream
1 lettuce leaves to serve on
1 paprika to taste

Instructions

Cook the pasta according to package directions. Drain and toss with
the French dressing. Allow to cool. Drain and flake the salmon. Add
to the pasta with the green onions, sliced bell pepper and cilantro.
Whisk together the lime juice and grated rind, the mayonnaise, sour
cream and tomato paste until thoroughly combined. Toss the pasta
salad with the dressing. Season to taste with salt and pepper; cover
and chill. Before serving, gently toss the avocados into the salad.
Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika
for garnish. ** Dallas Morning News - Food section - 26 July 1995 **
Posted by The WEE Scot -- Paul MacGregor

From: Paul Macgregor Date: 08-17-95 Home-Cooking


Title: Avocado Salad Dressing
Yield: 1 Serving

Ingredients

1 Each Avocado
1 Tablespoon Lemon Juice
1 Tablespoon White Wine
-Vinegar
2 Teaspoons Salsa
1 Teaspoon Dijon Mustard
Salt And Pepper; To Taste

Instructions

Cut the avocado in half. Remove the pit. Peel. Put the avocado pulp in a
food processor along with the lemon juice, vinegar, salsa and mustard. Blend to
a smooth, creamy texture. Season with salt and pepper. Scoop into a storage
jar. Chill before serving. Stir to blend before serving.


Title: Chicken~ Avocado & Bacon Salad With Blue cheese
Yield: 1 Servings

Ingredients

1 c mayonnaise
1/2 c sour cream
6 tb chicken stock
2 1/2 tb blue cheese -- in small
1 freshly ground black

Instructions

1/2 cup Fresh lemon juice (divided -- use) 4 cups Poached
chicken meat -- still cut into -- approximately 1 1/2 Inch pieces 2
cups Diced -- peeled avocado 1/2 teaspoon Kosher salt 1 Head romaine
lettuce -- torn 2 inch pieces 8 Strips bacon -- cooked until broken
into 1 inch -- pieces wedges for garnish

Put the mayonnaise, sour cream, stock, blue cheese, pepper and half
the lemon juice in a bowl and mix well. Toss the chicken and avocado
lightly with the salt and the remaining lemon juice. Arrange the
romaine in 4 salad bowls. Divide the chicken mixture evenly among the
bowls. Sprinkle the bacon pieces on top. Serve with the blue cheese
dressing. Garnish with tomato wedges. Makes 4 servings.
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