9 crispy roasted avocado Recipes

mayonnaise, tabasco sauce (more or less to taste), chopped cilantro, good crusty rolls or 1 long french bread, cut horizontally and hollowed out somewhat, good quality deli roast beef, salt, monterey jack cheese or 1/2 lb swiss cheese or 1/2 lb provolone cheese, avocado, peeled,pitted,and thinly sliced ,dipped in lemon juice to prevent browning, crispy romaine lettuce

fresh corn (cut from 3 large corn cobs, or you can substitute with tinned sweet corn kernels), red onion, chopped, eggs, handful of chopped coriander leaves, plain flour, baking powder, sea salt, fresh ground black pepper, vegetable oil (for frying ), smoked back bacon, baby spinach leaves, roasted tomato (see below ), avocado salsa (see below ), tomatoes, halved (preferably roma ), generous drizzle extra-virgin olive oil, dried herbs (optional), sea salt, fresh ground black pepper, ripe avocados , stones removed and diced, handful of chopped coriander leaves, lemon juice or 2 tbsp lime juice, chopped spring onions, tomato, quartered seeded and finely sliced, chili paste (optional), sea salt

olive oil, unsalted butter, yellow onions, diced (3 cups), celery ribs, diced (1 cup), garlic cloves, minced, jalapeno peppers , roasted, or 2 tsp chopped chipotle peppers in adobo sauce, dried basil, ground cumin, sea salt, freshly ground black pepper, sweet potatoes, peeled and chopped (about 1 lb or 3 cups), low-sodium chicken broth, bay leaves, cooked shredded chicken (about 1 lb boneless chicken breasts), chopped fresh cilantro, lime wedges, garnishes: crispy tortilla strips, avocado slices

ground sirloin, san francisco sourdough hamburger buns, pepper bacon, american cheese, walla walla onions, tomatoes, roasted red pepper, avocado, crispy romaine lettuce, jalapeno pepper, mustard, mayonnaise, ketchup, salt and pepper

yukon gold potatoes, peeled and cut in 1/2-inch dice, extra virgin olive oil, onions, halved and cut in 1/4-inch slices lengthwise, salt , to taste, freshly ground black pepper , to taste, red bell peppers , roasted, peeled, seeded, and julienned, poblano chiles , roasted, peeled, seeded, and julienned, heavy cream, grated mexican manchego or monterey jack cheese, grated cotija cheese, grated panela cheese, vegetable oil, for frying, corn tortillas, chipotle crema (see recipe ), for serving, border guacamole (see recipe ), for serving, corn relish (see recipe ), for serving, sour cream, chipotle en adobo, to taste, finely minced into a paste, lime, juiced, salt , to taste, ripe california avocados , preferably hass, halved, seeded, and peeled, chopped fresh cilantro, red onion, diced, jalapeno chiles, stemmed, seeded, and finely diced, freshly squeezed lime juice, salt, freshly ground black pepper, extra virgin olive oil, fresh corn kernels (about 5 ears ), salt, freshly ground black pepper, red bell pepper, cored, seeded, and cut into 1/4-inch dice, poblano chiles , roasted, peeled, seeded, and cut into 1/4-inch dice, scallions, white and light green parts , thinly sliced on the diagonal, red wine vinegar

pork shoulder blade roast, onion, quartered, garlic cloves, chopped, dried ancho chile powder, ground coriander, ground cumin, mexican oregano, salt, bay leaf, fresh jalapeno peppers, stemmed and chopped, corn tortilla, lettuce, cotija cheese, tomato, avocados, diced or guacamole, pico de gallo, salsa, sour cream, onions or scallion, diced

corn tortillas sliced into strips, olive oil, salt (divided ), pepper, shrimp peeled and deveined, cumin ground, orange juice fresh, lime juice fresh, romaine hearts (about 2) thinly sliced, cabbage thinly sliced, avocado sliced, pepitas (hulled pumpkin seeds) roasted