In a food processor blend together the basil, the almonds, the garlic, and the lemon juice, pulsing the motor once or twice, until the almonds are ground fine. Add the avocado, cut into chunks, and salt to taste and blend the mixture until it is combined well. - 18.1259

Executive Chef Colin Moody, CCC of Asilomar, Pacific Grove came up with this extremely popular Faux Gras recipe as an answer to both vegetarians and those who choose not to consume foie gras. - 55.0283

1. Rinse the shrimp under cold running water, then blot them dry with paper towels. 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let... - 44.5371

Melt margarine in a saucepan, and saute apple, onion, and garlic for 10 minutes until onion and apple are soft and tender. Stir in curry powder and flour, and simmer 1 minute. Gradually add cream and chicken stock, or milk. Stir sauce until it thickens and... - 42.8847

Line bottom of 4 sherbet glasses with shredded lettuce shortly before serving time. Combine avocado cubes, crab and onion, tossing lightly with a fork. Divide mixture among the prepared glasses. Blend mayonnaise, chili sauce and chutney and spoon some of... - 33.4944

Mix together the mayonnaise, raisins, peanuts, chutney, and coconut. Toss with chicken meat. Gently combine with sliced bananas. Season with salt and pepper. Mound into large salad bowl or on a platter lined with shredded lettuce and lettuce leaves. Garnish... - 34.0264

Spread almonds in a 9- or 10-inch-wide baking pan and toast in a 350° oven until golden, about 8 minutes. Let cool. Combine yogurt, chutney, lemon juice, and cayenne. Mix 3/4 cup of the yogurt dressing with chicken. Line 4 salad plates with lettuce; mound... - 36.1233

In saucepan, saute apple, onion, garlic and curry powder in butter until onion is crisp-tender. Stir in flour. Gradually add cream and bouillon; cook and stir until sauce boils 1 minute. Add salt, pepper and chicken. Cook over low heat 10 minutes. Arrange... - 38.4052

Cut salmon and swordfish into 3/4-inch squares, discarding skin and bones. Peel and devein shrimp. Arrange fish and shellfish on a tray in separate sections, cover with plastic film, and chill until cooking time. Spoon the avocado and chutney dipping sauces... - 33.8256

In a mixing bowl, combine the shrimp, melon, heart of palm, avocadoes and water chestnuts. In a separate bowl, combine the dressing ingredients, blending thoroughly. Combine with the shrimp mixture. Serve in individual crystal dishes with the lemon chutney on... - 29.0922

This Fruit And Turkey Platter tastes yummy ! This amazing assortment of mixed fruit and meat makes a wonderful accompaniment to rice or pasta dishes. Your suggestions for this Fruit And Turkey Platter are welcome. - 41.4978

Arrange cucumber and fruits on a large, lettuce-lined platter or eight individual salad plates. Brush bananas and avocados lightly with lemon juice if salad is to stand for a few minutes before serving. Drizzle about 1/2 cup of the Chutney Dressing over... - 24.0404

Place butter in a 2 quart casserole. Microwave, uncovered, on HIGH (100%) for 1 minute. Stir in onion. Microwave, uncovered, on HIGH (100%) for 3 mintues. Stir in curry powder, sugar, and ginger. Microwave, uncovered, on HIGH (100%) for 1 minute. Add bouillon... - 43.3952

Pour onion salad dressing over rice and cucumber in a large bowl; toss lightly until mixed. Cover and chill at least 1 hour. Blend mayonnaise, monosodium glutamate, salt, pepper, celery salt, and curry powder; toss with turkey. Cover and chill at least 1... - 36.8738

MAKING To Make Curry Sauce: 1. In hot butter in large skillet, saute chopped onion, chopped apple, garlic, and curry powder until the onion is tender—will take about 5 minutes. 2. Remove from heat blend in flour, 1 teaspoon salt, the ground ginger, cardamom... - 45.5739