Time 15m Yield 6 servings, 1-1/2 cups each Number Of Ingredients 7 Steps:
Mash half the avocado in small bowl. Add dressing; mix well. Chop remaining avocado. Toss with salad greens, cheese, onions and tomatoes in large bowl. Add dressing mixture and chips; mix lightly. Serve immediately.
Time 10m Yield 5 serving(s) Number Of Ingredients 7 Steps:
Peel, pit& mash the avocado- keep the pit to place in the mixture to help keep it from browning. Add spice, lime juice& Tabasco to the avocado. Mix well. Cover& chill until ready to serve. Spread the avocado mixture on the 20 tortilla chips. Slice cherry tomatoes and place a slice on each chip. Serve.
Yield Makes about 50 hors d’oeuvres Number Of Ingredients 7 Steps:
Fill a skillet with enough salted water to reach 1/2 inch up the side and bring the water to a boil. Add the shrimp and simmer them, covered, shaking the skillet occasionally, for 1 to 2 minutes, or until they are pink and just firm. Transfer the shrimp with a slotted spoon to a bowl of ice water, discard the shells, and halve the shrimp lengthwise, deveining them. The shrimp may be prepared up to 1 day in advance and kept covered and chilled. Peel and pit the avocados and in a bowl mash them with a fork. Add the salt, the cayenne, the lemon juice, and the tomatoes and combine the mixture well. Just before serving spread the tortilla chips with the avocado mixture, top the mixture with half a shrimp, and garnish each hors d’oeuvres with 1 of the parsley leaves if desired.
Time 55m Number Of Ingredients 9 Steps:
Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve. Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive. Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.
Time 45m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 375. Prepare breast halves by trimming fat and slicing each in half lengthwise. Season with salt and pepper. Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish. Place flour in a second shallow dish, and in a third shallow dish, blend egg and salsa together with a fork. Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to ground chips and pat them onto both sides; place on a baking sheet or plate. Heat oil in an overproof saute pan over medium-high. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, thenplace thepan in the oven to roast for 8-10 minutes, or until cooked through. While chicken is roasting, puree avocado, milk, and sour cream in a food processor or blender. Add remaining ingredients and pulse until smooth. Serve chicken with dip.
Yield Makes about 6 cups (20 to 24) servings Number Of Ingredients 8 Steps:
Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate. Serve salsa with tortilla chips. Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.
