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Recipe Name: Avocados With Strawberry Salsa And Crispy Tortilla Stri P Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Fresh serrano or jalapeno
1 Cup(s) Finely chopped strawberries
1 Cup(s) Finely chopped white onion
2 Tablespoon(s) Finely chopped fresh
1/2 Teaspoon(s) Fresh lime juice
1/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Sugar if desired
3 5-inch corn tortillas
Vegetable oil for frying
1 Firm-ripe avocado
2 8-ounce grilled chicken
Wearing rubber gloves, remove stems, seeds, and ribs from chili and
chop fine. In a bowl stir together chili and remaining salsa
ingredients. Salsa may be made several hours ahead and chilled,
covered. Stack tortillas and cut them in half. Cut stacks crosswise
into 1/2-inch-thick strips and in a heavy skillet heat 1/2 inch oil
over moderate heat until hot but not smoking. Working in two batches,
fry tortilla strips until crisp and golden, about 30 seconds, and with
a slotted spoon transfer to paper towels to drain. Sprinkle fried
tortilla strips with salt to taste. Halve the avocado, removing the
pit, and peel. Slice each half lengthwise into 6 wedges. Slice chicken
into 6 wedges and fan ,with the avocado, onto 2 plates. Spoon
about 1/2 cup strawberry salsa over each fan and mound crispy tortilla
strips alongside. Yield: 2 servings STRAWBERRY CREME CARAMEL TART
Recipe By: Cooking Live Show #CL8911 Categories: Cooking Live, Import
Creme caramel: 1 1/4 cups whole small strawberries (about 30), trimmed
1 1/4 cups granulated sugar 1 1/2 cups heavy cream 1 large whole egg 3
large egg yolks 1 teaspoon vanilla Pastry crust: 1 cup all-purpose
flour 2 1/2 tablespoons packed brown sugar 1/4 teaspoon salt 5
tablespoons unsalted butter, cut into pieces and softened slightly 1
1/2 to 2 tablespoons ice water Garnish: small strawberries Make creme
caramel: Preheat oven to 225 degrees F. Spread strawberries on a
baking sheet and bake in middle of oven 30 minutes to dry slightly.
Transfer baking sheet to a rack to cool strawberries. Increase
temperature to 350 degrees F. In a dry heavy saucepan cook granulated
sugar over moderately low heat, stirring slowly with a fork (to help
sugar melt evenly), until melted and pale golden. Cook caramel,
without stirring, swirling pan, until deep golden. Immediately pour
caramel into a 9-inch glass pie plate, tilting plate to coat bottom
and sides evenly. Put pie plate in a baking pan. In a saucepan heat
cream just to a boil and remove pan from heat. In a bowl whisk
together egg, yolks, vanilla, and a pinch of salt until combined well
and in a stream add warm cream, whisking. Skim off any froth and
carefully pour custard into pie plate. Arrange strawberries
decoratively on their sides in custard (custard should completely
cover strawberries) and add enough hot water to pan to reach halfway
up side of plate. Bake creme caramel in middle of oven about 40
minutes, or until custard is just set but still trembles slightly
(custard will continue to set as it cools). Remove plate from pan and
cool custard completely on a rack. Chill creme caramel, loosely
covered with plastic wrap, at least 4 hours and up to 1 day. Make
crust: In a large bowl with fingertips or a pastry blender blend
together flour, brown sugar, salt, and butter until mixture resembles
coarse meal. Add 1 tablespoon ice water and toss mixture with a fork
until incorporated. Add some or all of remaining ice water, 1/2
tablespoon at a time, tossing with fork to incorporate until mixture
just begins to form a dough. On a work surface with heel of hand smear
dough in 3 or 4 forward motions to help distribute butter. Form dough
into a ball and flatten to form a disk. Chill dough, wrapped in
plastic wrap, 1 hour. On a lightly floured surface roll out dough
into a 10-inch round continued in part 2

Nutrition (calculated from recipe ingredients)
Calories: 1136
Calories From Fat: 357
Total Fat: 41.6g
Cholesterol: 292.4mg
Sodium: 2157.5mg
Potassium: 2459.8mg
Carbohydrates: 77g
Fiber: 18.9g
Sugar: 10.1g
Protein: 117.8g

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