Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Rosie's Cantina guacamole recipe?-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(Rosie's Cantina guacamole recipe?),it will help you,my kids.
I would like to have Rosies recipe or a really good alternative. Thanks so much!!
Answers:
This recipe is pretty close:
Take two avocados (they should be dark green, and just slightly mushy), cut them in half, pop out the pit and scoop out the flesh with a spoon (easier than trying to peel the slippery things, and you lose less flesh - both from you and the avocado).
Crush two or three (or eight or sixteen) cloves of garlic (I use about four), and throw that on the avocado.
Squeeze the heck out of about half a lemon (or about all of a lime), and then go by taste (it's easy to overdo the lemon part). Then mash all this together until it's smooth.
Chop up a small onion and throw it in (it's easy to over-onion this recipe), along with about half a normal size tomato, (I like to have decent size chunks of onion and tomato, just for texture. But I know there are people out there who are going to puree it like baby food anyway. Don't. For me, okay?).
Give it a little more mashing and stirring, then cover the bowl (did I mention to do this in a bowl? If not, scrape everything off the counter into a bowl) and put it in the fridge. If you give it about an hour, the garlic will seep through and blend the flavors together. If you have a problem with the top layer discoloring, apparently putting one of the pits on top is supposed to help. It never works for me, though
Other Answers:
Yum desi chef!!
Use both pits of the avacado to prevent discoloring....or as many pits as avacados used. Always works for me Desi Chef is off to a good start, but I would add one jalapeno pepper, seeded and minced, and 1/4 cup chopped fresh cilantro.
To keep it green I either cover it closely with wax paper or plastic wrap, or cover it with thin slices of lime. Add less lime juice if you do this, because the slices will flavor the guac.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Rosie's Cantina guacamole recipe?-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(Rosie's Cantina guacamole recipe?),it will help you,my kids.
I would like to have Rosies recipe or a really good alternative. Thanks so much!!
Answers:
This recipe is pretty close:
Take two avocados (they should be dark green, and just slightly mushy), cut them in half, pop out the pit and scoop out the flesh with a spoon (easier than trying to peel the slippery things, and you lose less flesh - both from you and the avocado).
Crush two or three (or eight or sixteen) cloves of garlic (I use about four), and throw that on the avocado.
Squeeze the heck out of about half a lemon (or about all of a lime), and then go by taste (it's easy to overdo the lemon part). Then mash all this together until it's smooth.
Chop up a small onion and throw it in (it's easy to over-onion this recipe), along with about half a normal size tomato, (I like to have decent size chunks of onion and tomato, just for texture. But I know there are people out there who are going to puree it like baby food anyway. Don't. For me, okay?).
Give it a little more mashing and stirring, then cover the bowl (did I mention to do this in a bowl? If not, scrape everything off the counter into a bowl) and put it in the fridge. If you give it about an hour, the garlic will seep through and blend the flavors together. If you have a problem with the top layer discoloring, apparently putting one of the pits on top is supposed to help. It never works for me, though
Other Answers:
Yum desi chef!!
Use both pits of the avacado to prevent discoloring....or as many pits as avacados used. Always works for me Desi Chef is off to a good start, but I would add one jalapeno pepper, seeded and minced, and 1/4 cup chopped fresh cilantro.
To keep it green I either cover it closely with wax paper or plastic wrap, or cover it with thin slices of lime. Add less lime juice if you do this, because the slices will flavor the guac.
correctness,It's Non-profit and only for informational purposes.
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