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Ellen's spicy guacamole recipe

Ellen's spicy guacamole recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This guacamole has avocados, onion, tomatoes and lemon juice but I also like to add a few dashes of hot pepper sauce to spice it up.

1 person made this

IngredientsServes: 8

  • 4 avocados, halved, pitted and peeled
  • 1 onion, diced
  • 2 tomatoes, diced
  • 1 lemon, juiced
  • 5 dashes hot pepper sauce, or to taste
  • 1 teaspoon salt, or to taste

MethodPrep:15min ›Ready in:15min

  1. Mash avocados in a bowl with a fork until smooth.
  2. Mix onion and tomatoes into mashed avocado.
  3. Stir lemon juice, hot pepper sauce and salt into avocado mixture with a wooden spoon.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (23)

by ellenmoriah

This is my recipe, which was posted slightly differently than how it was submitted. A couple tips:• you know an avocado is ripe when the skin is black, and there's a little "push" when you slightly squeeze it. Too much "push" and it's over-ripe; too little and it's not ready yet.• the pit will fall out as you're peeling a ripe avocado... if you need a spoon to get it, the avocado's not ready yet.• to keep the guacamole from turning brown, place plastic wrap directly on top of the finished dish, making sure to eliminate all air contact with the guacamole (it's exposure to the air that will turn it brown). When ready to serve, remove the plastic wrap and stir the dish with a fork.• This is ALWAYS best at room temperature.-30 Apr 2012

by allyb23

Made this last night for a party and everyone LOVED it. The only difference that I made was substituting lime juice for lemon, because I had limes on hand and no fresh lemons. I also would recommend keeping the pits in the bowl until it's time to serve so that it doesn't brown!-27 Oct 2012


Ellen's spicy guacamole recipe - Recipes

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Ellen's spicy guacamole recipe - Recipes

Christmas Eve is a great night for a lot of appetizers and different foods - nothing fancy, just good, home cooking!

Unfortunately this year I couldn't do as much as I wanted since I had pneumonia. We ended up taking food over to my parents' house so they could do all of the work..thank goodness! We contributed two appetizers - my spinach artichoke dip and Jon's boiled shrimp and homemade cocktail sauce.

My Spinach Artichoke Dip

I tried a few different recipes and finally created my own. Believe me, if you make this one, it will be the best you have ever tried.


  • ½ sweet yellow onion finely chopped
  • 4 cloves garlic, pressed
  • 1 tbsp olive oil
  • 1 10 oz box frozen spinach
  • 2 cans artichoke hearts in water, drained and coarsely chopped
  • 2 packages cream cheese, softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2/3 cup grated Parmesan cheese
  • ¼ cup mozzarella cheese
  • Few pinches of red pepper flakes
  • Salt
  • Saute onion and garlic in olive oil and set aside
  • Cook spinach according to package directions drain.
  • Mix spinach, onion, and garlic in large bowl.
  • Add cream cheese mix
  • Add mayonnaise, sour cream, cheeses, red pepper flakes, and salt. Mix well.
  • Add artichoke hearts mix transfer to a baking dish
  • Top with some cheese.
  • Either store in fridge until ready to bake or bake on 350 degrees until hot and bubbly.
  • Serve with tortilla chips and/or raw vegetables such as carrots and celery.

Jon's Shrimp and Cocktail Sauce

It is a tradition in Jon's family to have lots of shrimp on Christmas Eve. Jon loves this tradition - it's another excuse to make shrimp!

  • Add 3 tbsp white vinegar and 1/3 cup of Old Bay seasoning to a pot of water bring to a fast boil
  • Add 2 lbs of shrimp to the boiling water. Cook until firm, approximately 7 minutes.
  • Remove from the water and toss under cold water to stop the cooking.
  • Clean and de-vein the shrimp (unless you bought them clean)
  • Chill in the fridge

Cocktail sauce: Jon mixes ketchup, horseradish, Tabasco, and Worcestershire sauce to make his cocktail sauce. Whew is it spicy!!


Don't panic, but Taco Bueno changed its queso and tortilla chip recipes

Taco Bueno has been "studying" queso, says chief marketing officer Sarah Beddoe. How serious can they be, you might ask? Reps from the Irving-based Taco Bueno headquarters talked to "thousands" of customers in the 350,000-person network of Buenoheads, some in one-on-one interviews, Beddoe says. The main topic of conversation was the cheesy Tex-Mex staple, the one certified Texans love to love. Queso.

The effort was to "make sure our customers are obsessed with our food," Beddoe says of the interviews.

The result was a new — or, actually, old — recipe for Taco Bueno's queso, and a new tortilla chip. Taco Bueno's relaunched queso is the same recipe the company introduced in the late '60s or early '70s: "a very, very simple recipe" of mostly cheddar cheese and bell peppers, Beddoe says.

Taco Bueno's queso has been available since Jan. 2 and 3 at all 184 stores, 80+ of which are in Dallas-Fort Worth.

The company's queso recipe has changed over several decades, but the original recipe first launched in Abilene — "and we have a lot of people who remember that," Beddoe says.

A press release says the recipe is "all natural with no artificial coloring or flavors." The all-natural angle is becoming more common among fast-food chains, including with Chipotle, which just re-launched its queso to mixed results. Taco Bell just launched its new nacho fries.

Taco Bueno's new queso is for sale for 99 cents through early April. The price includes a bag of the new, thinner tortilla chips.

The company is also now selling two loaded quesos: a vegetarian Cowboy Queso (black beans, guacamole, sour cream and pico de gallo) and Chili Bean Queso (ground beef, chili sauce and refried beans). Both cost $3.49 and come with two bags of chips.

With the original queso recipe and the new option of loaded quesos, Beddoe says queso is an "event" at Taco Bueno now. Which is the best thing we've heard all week.

Taco Bueno also has three new Tex-Mex platters on its menu: Cheesy Fajita Chicken Chilada Platter, Grilled Fajita Chicken Soft Taco Platter and Crispy Shrimp Taco Platter.


Green Chili Pork Carnitas Tacos

How much do you love easy, flavorful dinners that everyone loves to eat? Sometimes it feels like a huge feat to find foods that the whole family will devour but these Green Chili Pork Carnitas Tacos may be the answer.

The beauty of these green chili pork tacos is that they are super simple! This pork carnitas meat is slow cooked in a crockpot or instant pot, which creates tender, melt-in-your-mouth pork. If you aren’t a pork lover, you can always substitute chicken.

The Green Chili Pork Carnitas is made with a lean pork loin roast, onion, jalapenos, green chilies, freshly squeezed orange juice, and freshly squeezed lime juice. It is cooked low and slow in a slow cooker for about 8 hours. You can also cook it on high for about 5 hours, or until tender.

Another key part of developing the pork flavor is to sear the meat in a skillet on high heat for several minutes. This helps create a nice crust on the outside and pull out some of the natural flavor from the pork. All you do is drizzle the skillet with a little oil and cook on all sides until you start to see some good color. Then you remove the pork loin from the skillet and place it in the slow cooker to make it perfectly tender.

Once the green chili pork is cooked to perfection, take two forks and shred the pork into bite size pieces. Taste and season accordingly. You may want to add a little more salt and pepper, depending on your preferences.

Now it’s the fun part — let’s put this green chili pork carnitas into a taco! You can use either corn or flour tortillas. Fill the tortilla with the carnitas and top with your favorite Mexican cheese, such as queso fresco, cotija, or quesadilla cheese. You can also use pepper jack or monterey jack cheese. Top with guacamole (homemade recipe here) or fresh avocado slices and cilantro. Drizzle with homemade green tomatillo salsa, if you prefer (tomatillo salsa recipe here).

These Green Chili Pork Carnitas Tacos can be made ahead of time and are perfect for leftovers. It is such an easy weeknight dinner for busy nights.


Directions

Brown stew meat in large stew pan.
Add garlic and onions & sautee until onions are clear.
Add 3 Cups of water & slowly boil about 1 hour to tenderize meat.
Add remaining ingredients and spices to taste and cook on medium heat about 1-2 hours stirring occasionally.
Makes about 30 1-cup servings.

Note: This recipe contains more veggies than beef, so you may add extra beef but be sure to count the nutrition information for the extra ingredient.


Recipes With Chicken Fajitas : The Best Mexican Chicken Fajitas Recipe- Cooking Chicken Fajitas My Way

This is my easy and spicy Mexican chicken fajitas. Fajitas are a big favorite in our family whether they are chicken, beef or seafood. In this recipe video I will show you how to make and cook an easy and delicious Mexican chicken fajita dinner. Enjoy.

#fajitas #chickenfajitas #mexicanfood #tesscooks4u #cooking #food #recipes

PAYPAL donations are greatly appreciated at E-mail – [email protected]

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How To Make Chicken Fajitas – Tess Cooks4u

INGREDIENTS:
4-6 large tortillas
1 – 1 1/2 pounds boneless skinless chicken breast sliced
in strips
1/2 thinly sliced green bell pepper
1/2 thinly sliced red bell pepper
1 small thinly sliced yellow onion
1 seeded and chopped jalapeno – OPTIONAL
3-4 cloves minced garlic
1 tbsp. adobo sauce – you can also add chopped chipotle pepper
oil

toppings: pico de gallo, lettuce, sour cream, guacamole, avocados,
cilantro, tomatoes, onions…whatever you like.

Chicken Marinade:
1 tsp chili powder
1/2 tsp cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
juice of 1/2 lime
1 tbsp. olive oil
*Mix above ingredients

Add 2 tbsp oil to medium high skillet. Add seasoned chicken
and cook for 5-8 minutes until the chicken is done. Remove
from the pan with slotted spoon letting any liquids behind.
Set chicken to the side.

In same pan on medium heat add vegetables and pinch of salt.
Cook for 5-7 minutes or until veggies soften.
Add minced garlic and adobo sauce and stir for a minute.

Add chicken and juices back into the skillet.
Stir until well combined and remove from the heat.

Assemble fajitas with toasted flour tortillas and your favorite
toppings.
Enjoy.

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This video on this page is automatically generated content related to “recipes with chicken fajitas”. Therefore, the accuracy of this video on this webpage can not be guaranteed.

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4. Garlic Powder

If you have a choice between fresh garlic and garlic powder, why oh why would you ever pick garlic powder? Especially when that jar of powder has been sitting on the shelf for months now. I mean, it’s not as far down the shelf as the marjoram, obviously, but unless you’ve just pulled back that foil seal from under the cap in the last ten seconds, you’re working with dated, impotent, powder.

So what happens? To get the same punch of flavor, you end up overcompensating and giving a few extra shakes as you stir everything together, and what should be smooth, creamy guacamole ends up bespeckled, begrainy, and begranulated. The same here goes for trying to substitute freshly diced onions with onion powder or even cilantro with coriander powder. And you are using a salt grinder with sea salt, right? That iodized stuff is fine for lesser foods, but this is guacamole we’re talking about here.

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