o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel and
he other spices are easy. Make this recipe in much larger batches
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
tyle, immediately.
*For the Guacamole: In a small mixing bowl
Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
owls of the cabbage slaw, guacamole and salsa.
Slice avocado lengthwise; remove pit and scoop avocado into a small bowl; add mayonnaise, lime juice, worcestershire sauce, hot pepper sauce, and salt; stir and mash the ingredients together (chunky guacamole takes less stirring and mashing while creamier guacamole takes more) until guacamole is preferred consistency; serve immediately, or cover and refrigerate if desired.
NOTE: Lemon juice may be substituted for the lime juice ~ You'll still get yummy guacamole!
br>Spread 2 tortillas with guacamole and place on chicken mixture
dorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa
ou choose. It's still yummy!
Enjoy!
hicken/steak.
Make the guacamole (I'm sure you know
en minutes but my old recipe was 5 minutes. I think
irectly on top of the guacamole (eliminating air exposure) and refrigerate
Prepare the Pico De Gallo and set aside.
Prepare the Guacamole; cover tightly with plastic wrap and set aside.
ach tortilla with 2 tablespoons guacamole. Mound 1/2 cup taco
Mash avocados with a fork in a large bowl. Mix tomatoes, cilantro, green onions, jalapeno peppers, garlic, and lime juice into mashed avocados; season with salt and black pepper.
Place avocado seeds in guacamole. Cover bowl tightly with plastic wrap; refrigerate for 30 minutes.
Heat olive oil in a pan.
Add sliced zucchini, bell pepper and onion.
Saute approximately 10 minutes until done to your taste. Add salt and pepper.
Spread 2 tbs guacamole on flour tortilla, or more if you are like me :).
Add cooked veggies to the tortilla, spinach and sliced cherry tomatoes if using.
Wrap and serve either hot or cold.
In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
ream Mixture.
Spread the Guacamole on top of the Salsa
br>You can quadruple this recipe and make as many as