Add seasonings (to taste) to avacado. Also add onions, tomatoes, cheese, and juice. Add ingredients in very small amounts until you get the taste desired. If you need to stretch the avacado, add a LITTLE sour cream or mayonnaise.
Too much and you will not taste the avacado! Serve as a dip, on tacos, or tostadas, etc. Even good as a salad dressing.
Slice the avacado into halves or quarters and scrape into bowl, removing the pit.
Using a fork and the edge of the bowl, mash and stir the avacado until moderately smooth (I like mine with lots of lumps).
Peel and mince the garlic cloves (I used a garlic press), and mix into the avacados.
Add some pico for a little depth, as much or as little as you'd like.
Enjoy!
Wash and drain bag of salad. Toss with first 5 ingredients. Peel and puree kiwi in food processor until liquid. Pour into small mixing bowl through sieve and press pulp to extract juice ( I used the pestle from my mortar to press pulp). Squeez juice from lime into kiwi juice and whisk in olive oil. Drizzle sparingly over salad.
cut corn kernels from cob into a sacepan. Add water and bring to a boil. Cover, reduce heat and simmer 6 to 7 minutes. Drain and place in bowl. Stir in tomato and remaining ingredients. Cover and chill for 8 hours. Great with chicken of fish.
Layer ingredients in order in shallow dish.
Bean dip, avacado's, sprinkle with lemon juice and garlic salt.
Mix 3 T. sour cream, mayo, and taco seasoning together and layer on mixture.
Layer tomatoes, onions, olives and add cheese dip. Serve hot or cold.
In a medium saucepan, simmer tomatillos, tomatoes, garlic and jalapeno for 15 minutes or until their liquid has evaporated.
This will thicken.
While the tomato mixture is simmering; place avacado in blender.
Spoon the thickened tomato mixture into the blender. Add sour cream, cilantro and salt.
Blend up to 5 minutes creating a smooth puree Taste and add salt if needed Serve with tostado chips or refrigerate for later use.
Can be frozen.
Doesn't turn gray like guacomole.
Makes 4 cups of dip.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Make 2 double pie crust recipes.
Line an oblong shallow
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
om For more indonesian cuisine recipes.
ub posted in my other recipes).
Set grill rack to