Cut avocados lengthwise, remove stone (pit) and scoop avocado into medium bowl. Keep one or both stone if you are not eating the guacamole right away.
Cut lime in half and add juice of whole lime to avocados.
Mash avocados until desired smoothness. I prefer it to be a little chunky.
Add the rest of the ingredients and stir.
I prefer to chill my guacamole and so I put one of the stone's (or pit) back in the guacamole and cover, it helps to keeps it from discoloring.
Enjoy!
efore:
Prepare Recipe #51532 Guacamole and Recipe #108234 Garlic Aioli
In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.
br>Dollop or spread the guacamole carefully over the sour cream
owever you make it, serve guacamole with yellow corn tortilla chips
Mix beans and taco mix.
Spread mixture in bottom of serving dish.
Top with guacamole.
Layer sour cream, chopped green onions, Cheddar cheese, chilies and black olives.
Garnish with diced tomatoes.
Serve with tostado chips.
(Best to make one day in advance with everything except tomatoes, adding them just before serving.)
Score avocado pulp while in shell and scoop pulp into bowl.
Using two forks, mash the pulp into chunky consistency.
Add remaining ingredients (increase amount of serrano pepper for a spicer guacamole) and mix until fully incorporated.
Transfer guacamole to a serving bowl and serve with yellow and blue corn tortilla chips.
Mix refried beans with picante sauce and spread on 14-inch platter.
Mix softened cream cheese with taco seasoning and spread on top of refried beans.
Mash avocados and mix with guacamole mix; spread on top of cream cheese.
Layer olives, onions and tomatoes and top with grated cheese.
Serve with tortilla chips.
br>Serve with sour cream, guacamole, salsa and cheese if desired
o hamburger buns; top with guacamole dressing, sliced, pickled jalapeno rings
Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
Heat tacos shells in microwave 20 seconds.
Shred lettuce and dice tomatoes.
Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.
ervings.
Farm Journal's Best Ever Recipes.
Cook rice in boiling salted water for 12 mins, or until tender. Drain. Combine with corn, pepper and cilantro. Season.
Sprinkle both sides of fish with seasoning. Heat oil in a large frying pan over medium heat. Cook fish for 2-3 mins per side, or until cooked to your liking.
Meanwhile, to make the guacamole, mash avocados until almost smooth. Add lemon juice and cilantro. Season.
Distribute rice between serving plates. Top with fish, guacamole and cilantro leaves. Serve with lime slices.
ooked through.
For the guacamole, mash avocado flesh with a
eep warm.
Meanwhile, place guacamole ingredients in a medium bowl
nd refrigerate.
To make guacamole, coarsely chop avocado over small
br>Meanwhile, to make the guacamole, mash together avocado flesh, spring
Preheat the oven to 350\u00b0F. Brush chicken with olive oil and toss in bowl with Cajun spice mix. Make sure each portion is covered thoroughly. Adjust amount of seasoning according to taste. Place chicken on parchment paper-lined baking pan.
Bake for 30-40 mins or until cooked through.
Meanwhile, in 2 separate bowls mix all ingredients for corn salsa and guacamole.
Serve chicken with salsa, guacamole, and lime wedges on the side.
Combine seasoning, oil and, zest in a large bowl. Add pork; toss to coat. Allow to marinate while you boil or steam the corn until just tender. Drain corn and keep warm.
Heat a skillet and cook the pork over medium heat, turning once, for 6 mins, or until cooked through. Transfer to a plate, cover and allow to stand for 5 mins.
Meanwhile, to make guacamole, place the avocados in a bowl; mash roughly with a fork. Stir in the remaining ingredients. Season to taste with salt and pepper. Serve pork with guacamole and corn.
Fry onions in oil until soft.
Add tofu and cook until golden brown.
Add garlic and spices (to taste) and saute over low heat for 1 minute.
Fill taco shell first with heated refried beans, tofu mixture, veggies and top with tofu guacamole.
Tofu Guacamole Directions: Mash all the ingredients, except parsley, with a fork.
After mashing, beat well with fork (vigorously!) or whisk, until smooth and uniform.
Arrange nicely in a serving bowl.
Top with parsley.
Cover tightly and chill.