|Fundamentals of Meal Management|
|by Margaret McWilliams|
For undergraduate courses in Introduction to Foods and Menu Planning in Hospitality and Foods and Nutrition departments.
Results 1 - 10 of 388 for how to make guacamole
Guests will rave ... roasted salsa and guacamole -- you'll make it again and ... firm, but yield to gentle pressure. If ... Mills, used with permission.
Wash, peel, pit ... juice. Set aside to soak for 15-30 ... processor or using a blender. Serve with crackers and tortilla chips. Makes about 1 1/2 cups.
Preparation Time: 5 ... purée. Scrape the guacamole into a serving ... Vitamin C 16%DV*; Folate 1%DV; Calcium 0%DV; Iron 6%DV; Potassium 0%DV *Daily Value
Mash together the tomato and avocados. Stir in remaining ingredients. Serve with warm tortillas. Optional: Mix in pomegranate seeds for added color ...
Stir together mayonnaise, ... extra lime juice to help prevent discoloration. ... salad greens. Lemon juice may be substituted for lime juice. Serves 4.
Note: Diced canned tomatoes (drained) may be used when good vine-ripened tomatoes are not available. Caution: Wear gloves when handling peppers and ...
Combine cream cheese, ... You can also make individual servings in ... tomatoes (or chunky salsa), and a layer of grated cheese. Serve with tortilla chips.
Contrary to popular belief, guacamole DOES NOT have ... chips. If you make ahead of time, ... Guacamole will turn brown very quickly once exposed to air.
Grill the chiles: ... and allow them to steam 10 minutes. ... a paring knife, make a vertical slit ... pepper. Spoon the guacamole into the chiles. ... at cool room temperature.
Make small incisions in ... and sliced avocadoes. Spread guacamole on toasted bread and serve with either sliced pickles or sliced avocadoes on the side.
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