Combine all ingredients (except the buns) in large bowl. Mix
ush up above the edges of the pan. Trim the dough by holding
ntil warm.
Remove from the heat and then add to
ach tortilla with 2 tablespoons guacamole. Mound 1/2 cup taco
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!
sing a gas oven; on the lowest rack if using electric
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.
prepare the guacamole.
Mash the avocado in a medium
east 2 hours, or overnight. (The guacamole can be made up to
EDIUM heat. The anchovies will \"melt\" in the oil, use the tip of
Start the water, salt and sugar to a boil while prepping the potatoes.
Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes took only about 20 minutes, others longer.)
Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green.
Drain.
Return to the hot pot and toss with garlic and butter. Add salt if needed.
f you have to let the mixture sit, DO NOT mix
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
Fill each tortilla with rice, black beans, sweet potatoes and grated cheese. Heat them in the microwave for 1 minute or until cheese melts. Serve with The Perfect Salsa.
chop everything really well and add the peeled and seeded avacados and mix and mash well.
Then add the lemon and then the salt to taste.
Mix well and put in tight container.
Chill.
kettle.
Bring the teapot to the kettle and fill it
Preheat the oven
e & pour over the following topping to disguise the slight overdoneness --.
Refer to Recipe #309834 for instructions to prepare the dough necessary to make
Add all ingredients (in order) in microwave safe dish. Microwave on high for 1 to 1 1/2 minutes, stirring every 20 seconds.
Stir until smooth. If it seems too thin, keep stirring.
Serve with flour tortillas or tortilla chips.
For mild, leave out the jalapenos. IMPORTANT: Do not leave out the jalapeno LIQUID, that is what helps make the flavor.