Inside Out Avocado Rolls With Chives And Cashews Recipes

Steps:

• Peel the avocado and cut into small chunks. Put in a bowl with the lemon juice, mayonnaise, salt and wasabi, if using. Toss and mash slightly, but not until mushy. Divide into 4 portions.
• Chop the cashews very finely and put in a bowl. Chop the chives very finely and mix with the cashews. Divide into 4 portions.
• Divide rice into 4 portions.
• Mix 1 cup water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking.
• Put a sheet of plastic wrap on the rolling mat. Put 1/2 sheet of nori on top, rough side up with the long edge towards you. Dip your fingers in the hand vinegar, take 1 portion of the seasoned, vinegared rice and spread it out in a thin layer over the nori, leaving about 3/4" bare on the far edge.
• Sprinkle one portion of the nut and chive mixture on top of the rice and press it in gently with your fingers.
• Carefully lift the whole thing up and flip it over so the rice is face down on the plastic wrap. To make this easier, you can lay another piece of plastic wrap on top of the rice, flip everything over, and remove the extra piece of plastic wrap next to the nori.
• Put 1 portion of the avocado in a line along the long edge of the nori closest to you.
• Using the rolling mat, carefully roll it up, then cut in half, then cut each half into 3 pieces, giving 6 pieces.
• Repeat to make 4 rolls, for a total of 24 pieces.

Steps:

• Steam lobster meat that has been thawed with cooking sherry, white wine or water for 6 to 10 minutes depending on amount and size.
• Immediatley rinse in cold water to stop cooking process and refrigerate until ready to use.
• Combine Onion, Celery, and Avocado.
• Add lemon Juice, Salt, Pepper, melted butter, and Hot sauce.
• Stir in Lobster , scoop into buns and enjoy.

Steps:

• Cut the smoked salmon into narrow strips.
• Slice green onions lengthwise into 3-4" long strips, or cut chives into 3-4" lengths.
• Slice cucumber into thin 3-4" long pieces.
• Cut nori sheets in half crosswise.
• Hold one piece of nori seaweed in one hand and place 2-3 tablespoons of seasoned rice at one end (the right end if you are holding it in your left hand). Spread the rice over half of the nori sheet.
• Arrange fillings diagonally over the rice from the outside corner (upper right) towards the centre.
• Fold the bottom right corner towards the middle to form a cone. Continue to roll until the cone is complete. Repeat to make 8 cones.
• Serve with soy sauce, pickled ginger and wasabi.

Steps:

• Beat cream cheese until creamy and soft, and spread half of the cheese in a big square of parchment paper.
• Add chopped pecans over the cheese, and then another cheese layer over the pecans.
• Puree the avocados and mix with lemon juice,chopped tomato, onion, jalapeno and cilantro.
• Add a layer of the avocado mix on top of the cheese layer.
• Roll carefully the parchment paper to form the roll and refrigerate at least 1 hour, but overnight is better.
• Cut in slices and serve with crackers, tortilla or potato chips.

Steps:

• In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , Stir in the cabbage, tomatoes, broth and pizza sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cabbage is tender, stirring occasionally. , Stir in rice; heat through. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted.

Steps:

• Beat together eggs, whites, and water.
• Heat skillet with your choice of skillet coating (fat or cooking spray) over medium heat.
• Add eggs, stirring slowly.
• Add chunks of cheese and the chives and keep stirring for about 3-4 more minutes, until at your desired state of doneness/texture.

Steps:

• Half and remove the skin of the Avocado. Cube the Avocado and Cream Cheese into 1/2-inch to 1-inch squares (it doesn't have to be perfect). Divide all ingredients equally onto the 3 Egg Roll Wrappers.
• Roll them up and deep fry until golden. You can use a narrow pan, and have the oil deep enough to reach half the height of a roll, making sure to turn the rolls over to fry each side.
• Makes 3 whole rolls. Cut them diagonally to make 6 half rolls. The deeper the cut, the prettier your finished dish!
• Serve with the Sweet Thai Chili Sauce as a dip.