Kitty said: Yes.Guacamole!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Guacamole!?),it will help you,my kids.
Could you recomend me a recipe to prepare guacamole?
Answers:
avocado-based relish or dip originating from the time of the Aztecs. In addition to avocados, the basic ingredients are lime or lemon juice, and salt. Variations often include tomato or tomatillo, chiles,>www.geocities.com/NapaValley/7...
# a Mexican dip, sauce or side dish made from mashed avocado flavored with lemon or lime juice and chiles; sometimes chopped tomatoes, green>www.cooksrecipes.com/cooking-d...
# Mashed avocado mixed with lemon or lime juice and various seasonings. Occasionally chopped tomato,>www.tyson.com/UserControls/Vie...
# Avocado salad and condiment made from avocados, lemon or lime juice, diced>www.azcentral.com/home/food/me...
# A Mexican dish of mashed avocado mixed with lemon/lime juice, chile powder and red pepper. You can also add chopped tomato, green>wgby.org/localprograms/ontheme...
# A mashed avocado condiment often served as a dip
# dip or sauce made of ripened, mashed avacado mixed with lemon or lime juice, chopped>www.moabtradingpost.org/great-...
# mashed avacado, usually with chopped>www.dvo.com/newsletter/monthly...
# a dip made of mashed avocado mixed with chopped>wordnet.princeton.edu/perl/web...
# Guacamole is an avocado-based relish or dip originating in Mexico. In addition to avocados, the basic ingredients are lime or lemon juice, and salt. Variations often include tomato or tomatillo, chiles,>en.wikipedia.org/wiki/Guacamol...
I give you a recipe:
Asparagus Guacamole
INGREDIENTS:
* 24 spears fresh asparagus, trimmed and coarsely chopped
* 1/2 cup salsa
* 1 tablespoon chopped cilantro
* 2 cloves garlic
* 4 green onions, sliced
DIRECTIONS:
1. Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
2. Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.
Other Answers:
well you mash up some avocado I add some mayonaise alittle pepper and salt and a touch of curry
NO MAYONAISE!! (avocado has enough fat in it)
Avocado (little bigger than mashed and do not blend) onion, lemon, greens.
1/2 small onion, very finely chopped
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped
1 ripe, medium-large tomato, cored and very finely chopped, optional
1 clove garlic, peeled and very finely chopped, optional
10 sprigs fresh cilantro, chopped, optional
3 ripe, medium-size avocados
Salt, about 1/2 teaspoon
1/2 lime, juiced, optional
Additional chopped onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese, for garnish
In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro.
Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl.
Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend.
The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up.
Source(s):
http://www.foodnetwork.com/
GUACAMOLE
Preparation time 5 minutes
Cooking time none
Serves 4
Ingredients:
2 ripe avocados
2 red chilies, seeded
1 garlic clove
1 shallot
2 tablespoons olive oil, plus extra to serve
Juice of 1 lemon
Salt
Flat-leaf parsley sprigs, to garnish
Methods:
1. Halve the avocados, remove their pits and,
using a spoon, scoop out their flesh into
a bowl.
2. Mash the flesh well with a large fork or
a potato masher.
3. Finely chop the chilies, garlic, and shallot,
then stir into the mashed avocado with the
olive oil and lemon juice. Add salt to taste.
4. Spoon the mixture into a small serving bowl.
Drizzle with a little olive oil and sprinkle
a few flat-leaf parsley leaves on top. Serve.
Hints:
Tortilla chips are the perfect accompaniment for this
classic Mexican dip.
Source(s):
From: The Ultimate 30 minute cookbook
By: Jenni Fleetwood
correctness,It's Non-profit and only for informational purposes.
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