CREOLE AVOCADOS
Found this while searching the web for French recipes for ZWT 3, so haven't had the opportunity to try it yet. Sounds like an interesting twist for your average avocado.
Provided by LoriInIndiana
Categories Crab
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam the rice and let cool.
- In small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco.
- Cut the avocados in half.
- Scoop out the inside and set aside the skins.
- In another bowl, blend together avocado pulp, crab meat, mayonnaise mixture and the cooled rice.
- Fill each half avocado skin with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.
Nutrition Facts : Calories 316.9, Fat 20.2, SaturatedFat 3, Cholesterol 39.5, Sodium 879.9, Carbohydrate 18.3, Fiber 6.9, Sugar 2.6, Protein 18.2
CREOLE CRAB STUFFED AVOCADOS
Recipe from www.letscookfrench.com and posted here for ZWT5. NOTE: after making this recipe, I have made some edits to the original recipe (it had too much mayo and it didn't give enough direction for the avocados).
Provided by januarybride
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Steam the rice and let it cool.
- In a small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco.
- Cut the avocados in half and scoop out the inside, leaving a small amount all around the skin to keep it sturdy. Set aside the skins.
- Dice the avocado.
- Sitr together the crab, mayonnaise mixture and the cooled rice. Then fold in the avocado and tomatoes. Taste the mixture and add any additional salt/pepper or seasoning that you like.
- Fill each avocado half with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.
DEEP FRIED AVOCADOS
Make and share this Deep Fried Avocados recipe from Food.com.
Provided by mariposa13
Categories Mexican
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all batter ingredients.
- Dust avocado wedges with flour.
- Put wedges into batter mixture until coated.
- Fry in deep fat fryer until lightly browned-about two minutes.
- Serve with sour cream and salsa.
Nutrition Facts : Calories 516.6, Fat 26.6, SaturatedFat 5.3, Cholesterol 107, Sodium 810.9, Carbohydrate 56.4, Fiber 8.4, Sugar 8.4, Protein 11.4
MEGA TWINKANNOLI
Growing up with a mother from Italy and a father from the USA, I always had the unique opportunity to experience the best of both worlds. The Mega Twinkannoli is a mash-up of my two culture's most popular desserts- big enough to share with the whole famiglia!
Provided by Bianca
Categories Dessert
Time 1h
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 21
Steps:
- Strain the ricotta over a bowl with a fine mesh sieve lined with cheesecloth. Place in fridge overnight.
- Remove the ricotta from the fridge and & place in a food processor with blade attachment. Pulse in a food processor until the cheese is smooth.
- In a standing mixer fitted with whisk attachment, whisk ½ cup whipping cream on high until stiff peaks form. Transfer to bowl and set aside.
- Add ricotta to standing mixer fitted with whisk attachment (no need to clean out bowl or whisk for this step) add both zests, vanilla, cinnamon and ½ cup of powdered sugar until combined. Fold in the chocolate chips.
- Gently fold in the cream into the cheese mixture, careful to not collapse the cream. Place in fridge for about 1 hour.
- Refrigerate for 2 hours before filling cakes.
- Preheat your oven to 350 degrees. Set oven rack to middle position.
- Spray two (9"L 3.5"W 2"D) loaf pans with cooking spray and dust with flour. Set aside.
- In a medium bowl, whisk the all-purpose flour, cake flour baking powder, cinnamon, salt, cream of tartar and set aside.
- In a small pan, heat the milk and butter on low until the butter is melted. Remove the pan from the stove and whisk in the vanilla, orange zest and lemon zest.
- Separate the egg whites and yolks.
- In a standing mixer with a fitted whisk, beat the whites on high speed until the mixture becomes foamy.
- Gradually add the cream of tartar, and 6 tablespoons of sugar. Continue to beat until soft peaks form.
- Remove whites from bowl of standing mixer and set aside. In the mixer bowl, combine the egg yolks and 6 tablespoons of sugar. Beat on medium high until mixture is a light yellow color and thick. Combine whites to the yolks but do not mix.
- Sprinkle the dry mixture over the egg whites. Mix on low for about 10 seconds, or until blended. Do not over mix- this will deflate the eggs.
- Create a well in the center of the batter and add the melted butter mixture. With a rubber spatula, fold gently until thoroughly combined.
- Fill the two loaf pans about ¾ of the way high and place the loaves on a sheet pan and bake for 25-30 minutes, rotating halfway, until the tops are golden and after inserting a toothpick comes out clean of crumbs or batter. Let cool completely.
- Once cool, remove the cakes from the pans. With bottom side down, create 4-6 puncture marks on the topside of the cake along the center with a rounded piping tip. Be sure to create space in the cakes for the filling.
- With a pastry bag fitted with a rounded tip, fill the cakes with the ricotta mixture until a bit billows out. After filling the cakes, flip them upside down to resemble authentic twinkies.
- Slice and serve!
Nutrition Facts : Calories 452.8, Fat 26.9, SaturatedFat 15.8, Cholesterol 187.2, Sodium 202.1, Carbohydrate 45.7, Fiber 1.1, Sugar 32.6, Protein 9.5
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