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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
Moderator_Jane
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1,656
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Posted:
May 11, 2009 11:02 AM
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> test
Hi, denasaves. Welcome to the Kraftfoods community and you're coming in loud and clear. 
Jane
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Posted:
May 11, 2009 8:56 AM
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test
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40
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Posted:
Mar 30, 2009 9:42 AM
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I put avocado on just about any sandwich that has meat or veggies. It adds such a rich creaminess.
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4
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Posted:
Mar 2, 2009 5:44 PM
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We like to chunk up several avocados with some chopped tomatoes, garlic salt, cayenne, and a little lemon juice. We have it on tacos and taco salad.
A local bakery used to make spicy Italian bagels, and they were awesome topped with garden fresh tomatoes, green peppers, avocados, and a thick slice of melted cheddar cheese.
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Posts:
1,787
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Posted:
Mar 2, 2009 11:56 AM
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freki, that looks, interesting and pretty good. I will make this just to see what it tastes like . The honey in the graham cracker crust looks good too. Thanks for posting this!
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207
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Posted:
Mar 1, 2009 11:39 AM
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I know, three posts in a row is a lot, but I really love Avocadoes, and these aren't really related to each other.
This is a recipe I got out of Bon Appetite magazine about 30 years ago. I like it, but my husband and kids think it's wierd.
Avocado Cream Pie
1/4 c. butter
1 1/2 c. graham cracker crumbs
8 oz. cream cheese, at room temperature
1 pkg. unflavored gelatin
juice of 1 lemon
1/2 c. toasted coconut
1 Tbsp. honey
1 can (14 oz.) sweetened condensed milk
2 ripe avocadoes
1/4 c. cold water
1 tsp. vanilla extract
Melt butter in a small saucepan over low heat; stir in honey. Add cracker crumbs and blend well. Pat evenly into bottom and sides of a 9-inch pie plate; chill. Combine condensed milk and cream cheese in a bowl and blend well with an electric mixer. Soften the gelatin in cold water, then heat to dissolve. Mash avocadoes and add to the milk mixture, along with the gelatin, lemon juice and vanilla. Beat until smooth; turn into chilled crust. Garnish with coconut. Cover carefully and chll for 2-6 hours before serving.
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207
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Posted:
Mar 1, 2009 11:30 AM
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> Cay - I would love an avacodo tree! Don't suppose it
> would survive Iowa winters though.
Grow one inside. Don't use a knife to pull the pit out, just twist it. Then stick 3 ot 4 toothpicks in it and set it on a cup of water, so that just the bottom 1/2 inch or so is in the water. Your tree will sprout in no time. When it gets to be about 12-inches tall, plant it in a pot of soil. I've kept them going for years, but a dog or child always seems to fall on it when it's about 3-4 feet tall. Now that my children are older, maybe I'll succeed in growing one to adulthood.
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Posts:
207
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Posted:
Mar 1, 2009 11:22 AM
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Aside from Guacamole, I have always eaten avocado filled with tuna salad, with a bit of french dressing poured over the whole thing. Several years ago I had an avocado sandwich at the Atlanta Bread Company, which was to die for, and just the other day I had one from a health food store called Brighter Day. It had sliced avocado, provalone cheese, sliced tomato, alfalfa sprouts and I don't know what else, but it was wonderful!
My recipe for Guacamole calls for:
2 ripe avocadoes
juice of 1 lime
1 medium-sized onion, minced
1 tsp. worcestershire sauce
1 clove garlic, crushed
1/2 tsp. chili powder
1 firm small tomato, chopped
Mash avocadoes with lime juice and then stir in remaining ingredients.
Alton Brown suggests using both kinds of avocadoes (the small brownish ones and the big green ones), but I use whatever is on sale.
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Moderator_Jane
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1,656
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Posted:
Feb 27, 2009 7:42 AM
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> I make homemade pita breads (store bought would be
> ok, too.) and then stuff pita halves with guacamole
> and scrambled egg. I don't think there is anything
> better. I have really really bad heartburn problems
> and cannot eat citrus, pepper or peppers, most acids,
> cooked tomatoes, garlic or onion. So I make my
> guacamole like this now: Mash the avocado, sprinkle
> with salt and rice wine vinegar (I can tolerate a
> very small amount of it) then add mayo and low fat
> sour cream in equal amounts to get the texture you
> want. Then I add chopped tomatoes and stir it all
> together. Those of you who can eat anything you want
> can doctor it up further. (I would never have put
> mayo in guacamole in the old days, but now I am
> desperate for FLAVOR and it does the trick for me.)
> I also have good luck in storing opened avocados by
> y leaving the pit it, then covering tightly with
> plastic wrap and put in fridge. When ready to use
> it, just scrape off any discolored part. If I have
> leftover guacamole, I put it in a glass (less surface
> exposed) and press plastic right on the surface.
> Scrape off any discolored parts before serving.
> . Those of you who can used more acid (lemon juice)
> should have even better results than I do.
Good morning, Mamadallama. Welcome to the Kraftfoods community. I've never tried making homemade pita breads. Are they difficult?
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Posted:
Feb 26, 2009 11:11 AM
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I make homemade pita breads (store bought would be ok, too.) and then stuff pita halves with guacamole and scrambled egg. I don't think there is anything better. I have really really bad heartburn problems and cannot eat citrus, pepper or peppers, most acids, cooked tomatoes, garlic or onion. So I make my guacamole like this now: Mash the avocado, sprinkle with salt and rice wine vinegar (I can tolerate a very small amount of it) then add mayo and low fat sour cream in equal amounts to get the texture you want. Then I add chopped tomatoes and stir it all together. Those of you who can eat anything you want can doctor it up further. (I would never have put mayo in guacamole in the old days, but now I am desperate for FLAVOR and it does the trick for me.) I also have good luck in storing opened avocados by leaving the pit it, then covering tightly with plastic wrap and put in fridge. When ready to use it, just scrape off any discolored part. If I have leftover guacamole, I put it in a glass (less surface exposed) and press plastic right on the surface. Scrape off any discolored parts before serving. Those of you who can used more acid (lemon juice) should have even better results than I do.
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Posts:
138
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Posted:
Nov 19, 2008 1:47 AM
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> I posted this earlier tonight in the Kids and veggies
> thread, but then found this one and thought it might
> just fit in here.
>
> Funny story!
>
> When I was about 10 years old, ( a looong time ago) I
> was visiting my granny in California and she had an
> avocado tree in her backyard. I had never eaten
> avocado at that time. Well, one afternoon she was
> cutting her self up a raw avocado and I asked her for
> a taste. She said, "You won't like it. None of my
> children nor any of my other grandchildren like
> avocados and I just LOOOOVE them!" (Yes, she stressed
> out the LOOOOVE part). Well, I was the 14th
> grandchild out of 16 (my 2 younger brothers being the
> youngest) and I was DETERMINED that I was going to be
> the FIRST AND ONLY grandchild who liked avocados! So,
> Granny cut me up a whole avocado and placed it on a
> plate and gave me a fork. I took a bite and I'm sure
> my repulsion showed on my face, but I swallowed it.
> She asked me sweetly, "Do you like it?" I nodded yes,
> and she smiled. So I took another bite, which was
> actually worse than the first, but I finished it. I
> somehow finished that whole avocado and Granny made
> much ado about me being the only grandchild who would
> eat avocados with her, and now we were "Avocado
> Buddies" and how the rest of the grandkids (some of
> whom were 20 years older than I was) couldn't even
> get one bite down and were wimps. She really played
> it up and I was beside myself with proudness! Then
> Granny went out to the tree and brought back two more
> avocados and said, "Let's eat another one!" So I had
> to eat another with her. A few years later, Granny
> and I talked about this day and she remembered it
> vividly. She said that all of her other grandkids had
> taken a mini bite and then wouldn't eat anymore. She
> knew I was competitive and would want to "outdo" my
> much older cousins, but she never figured that I
> would eat a whole avocado, especially after seeing
> the look on my face after the first bite. However,
> once I finished the first one, she couldn't help
> herself and went and got a 2nd for us. She thought
> for sure I would refuse the 2nd one and she said my
> face was in total contradiction to my enthusiastic
> words of approval. She said that what made her feel
> so good about that day wasn't the fact that I
> actually ate not ONE but TWO avocados. It was the
> fact that I wanted to please her by doing so that she
> treasured.
>
> Side note: To this very day, I have never eaten
> avocado unless it's in guacamole.
Plumnutzzz, that is some story. It makes it for fun reading, bringing out the curiosity in each of us. I felt that story reached my heart. Even though it was snowing outside in the bright sunlight, I went for a walk, and with each step, more higher than the next one...and I enjoy life, once more.
Thank you for sharing your story with us in the Kraftfoods community.
Post Script: I love avocados.
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Posts:
24
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Posted:
Nov 18, 2008 5:46 PM
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I always thought avocados were gross because my dad would eat them with a ton of mayo in the center and to me that was just beyond gross...then I tried it with cottage cheese in one side and tuna or chicken salad in the other...WONDERFUL!! Now I can't get enough avocado...i use it on sanwiches, in tacos/burritos, with cottage cheese...whatever i have on hand...yummy
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Posts:
106
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Posted:
Nov 11, 2008 8:39 AM
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Avocado is wonderful in omelets!
I dice the avocado in med. size chunks, and sprinkle w/lime juice, salt & pepper. Make eggs as you would for a basic omelet, put in a generous amount of Kraft Mexican shredded Four Cheese Blend, and add the avocado. Serve with salsa, (we like it hot) a little sour cream, and a warmed flour tortilla, or wrap into a large buritto sized tortilla.
This makes a delicious weekend brunch, or sometimes I serve it w/seasoned pinto beans or Mexican rice as a dinner.
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2
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Posted:
Nov 11, 2008 4:01 AM
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Yes it does I have an avocado tree and it works. Perhaps adding a little lime/lemon juice will help or you are not keeping it sealed corretly. I has never failed me over 30 years. Try it
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Moderator_Jane
Posts:
1,656
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Posted:
Nov 7, 2008 5:51 AM
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> I make a simple "guacamole" by mashing an avocado -
> leaving a few lumps in it because I like it that way
> - and stirring either lime or lemon juice into it. I
> eat it plain, with tortilla chips, with sandwich
> wraps or when we have tacos or fajitas.
I love avocados, too, but I always buy them hard and let them ripen at home rather than get the ripe ones at the store which always seem to be bruised. There is just nothing like a perfect avocado sprinkled with lime just and stuffed with chicken salad or sliced into a green salad.
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