Hot Avocado Cream With Bacon Crumble Recipes

BACON AVOCADO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
• Mix basil, lemon juice, olive oil, garlic, pepper, and salt together in a small bowl.
• Combine bacon pieces and avocado in a large bowl. Stir in basil mixture. Add pasta; toss to combine. Sprinkle Romano cheese on top.

CREAMY AVOCADO WITH BACON DIP (GUACAMOLE)

Steps:

• Pit, peel, and mash the avocado with a fork.
• Blend in the lemon juice, blending well and then add the sour cream, blending well.
• Mix in all the rest of the ingredients, blending well.
• Garnish with cilantro.
• Cover and chill.

AVOCADO AND BACON SOUP

Steps:

• In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.
• Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.
• Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.

BACON STUFFED AVOCADOS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes.
• Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.

HOT AVOCADO CREAM WITH BACON CRUMBLE

Steps:

• Melt butter in a saucepan.
• When hot and bubbly, stir in cornflour and continue to stir until mixture turns golden.
• Gradually add chicken stock, whisking constantly to smooth away any little lumps.
• Sprinkle with salt and pepper.
• Remove from stove.
• Add avocado puree, white wine and cream.
• Reheat carefully, but do not allow to boil.
• Transfer to a heated soup tureen and sprinkle with crisped bacon crumble.
• To serve, ladle into heated soup plates and garnish with fresh coriander.