Making gaucamole isn’t hard work. There are very few ingredients and it only takes roughly 10 minutes to prepare. The following is an homemade easy guacamole recipe that will be hard to stop eating once you start. This makes a great dip or compliments the perfect mexican dish. The best part is that it is healthy as well as tasty. I hope you enjoy!
1 large ripe avocado (peeled and pitted)
1 teaspoon lemon juice
1/4 cup salsa (not too chunky)
1/4 teaspoon garlic powder
salt (a dash or to taste)
chili powder (a dash or to taste)
In a medium to large bowl, mash the advocado with a fork until farily smooth.
Add in the lemon juice and stir throughly.
Stir in the 1/4 cup of salsa until completely mixed in.
Now add in the garlic poweder, salt, and chili powder and mix well. You don’t want clumps of powder in your guacamole.
Have you ever wondered how to make fried rice? It is actually very easy to make and it will taste just as good as a chinese or japanese restaurant. It goes great with other asian dishes such as sweet and sour chicken. The following is a fried rice recipe I have used many times. I hope you enjoy!
4 cups rice (cooked, cold)
2 large eggs
2 green onions
4 tablespoons oil
2 tablespoons soy sauce
1 teaspoon salt
Pepper (to taste)
Wash green onion and chop finely
In a small bowl lightly beat the eggs with salt and pepper. Use more or less pepper based on your preference.
Heat a frying pan or a wok if you have one and add 2 tablespoons of oil.
Once the oil becomes hot, add in the egg mixture.
Cook and stir the eggs until they are lightly scrambled.
Remove the eggs and clean the frying pan or wok.
Heat the newly cleaned frying pan or wok and add 2 tablespoons of oil.
Add in the rice and stir fry for a few minutes.
Break up the rice with chop sticks or a wooden spoon so it doesn’t clump.
Add in the 2 tablespoons of soy sauce and stir.
Once the rice is throughly heated, add in the scrabmled eggs and stir.
Add in the green onion and stir.
Are you looking for a great side dish to add you your meal? This broccoli rice and cheese casserole recipe will hit the spot. This is just an awesome side dish, it’s almost a meal all by itself. I hope you enjoy this casserole!
1 pound broccoli florets (frozen or fresh)
2 cups white rice (uncooked)
1 cup onion (diced)
3 cups shredded cheese (colby cheese is a good choice)
1/2 cup celery (diced)
2 cans cream of mushroom soup (you can substitute for cream of chicken or celery)
Cook the 2 cups of white rice as stated in the directions on the box. It should make approximately 4 cups of cooked rice.
Preheat the oven to 350°.
Take a 3 quart casserole dish with a lid and grease the inside of the dish.
In a skillet, saute the celery and onion until soft. If you are using fresh broccoli, saute that as well. You don’t need to if you are using frozen.
Place the onion, celery, broccoli, rice, soup, and 2 cups of cheese in the casserole dish and stir thoroughly.
Even out the mixture in the dish and spread the remaining 1 cup of cheese on top.
Cover the casserole dish with it’s lid and bake for about 45 minutes.
Remove the lid to brown the cheese and continue to bake until it has browned to your liking.
Anyone who has tried KFC’s coleslaw knows what I am talking about. All coleslaws that I eat are measured up against KFC. The sad fact is that most coleslaw is no where close to being as good. So why fight it? This is a KFC copycat coleslaw recipe and it tastes so close to the real thing.
8 cups of cabbage (approximately 1 head, diced)
2 tablespoons minced onions
1/4 cup carrots (diced)
1/4 cup milk (2%)
1/2 cup mayonnaise (substituting will impact the taste)
1/3 cup sugar (granulated)
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 cup buttermilk (one of the secrets to the taste)
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
Take the carrots and cabbage and finely dice them. It is important for this recipe that you have very small pieces.
Get a large bowl and place the diced cabbage and carrots in it.
Add the minced onions to the bowl and mix thoroughly.
In another bowl mix the sugar, salt, pepper, milk, mayonnaise, buttermilk, ninegar, and lemon juice togehter to create the dressing. Keep mixing until it becomes smooth and creamy.
Take the dressing and pour it into the bowl with the cabbage and carrots and mix it thoroughly.
Cover and place the bowl in the refrigerator for several hours before serving.
Be sure to check out some other great recipes like this southern fried chicken recipe. This coleslaw will go great with it!
Potato salad is a good compliment to a meal. Why buy it from the deli at your local grocery store when you can make a much tastier version yourself. This a great mustard potato salad recipe that you and your family will enjoy.
4 large eggs (hard boiled and chopped)
2 celery stalks (diced)
6 red potatoes (medium size)
1 teaspoon celery seed
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1/4 cup sweet relish
1/2 sweet onion (large size, diced)
1/4 cup regular yellow mustard
1/2 cup mayonnaise (you can substitute for miracle whip salad dressing)
1 tablespoon white vinegar
In a pot, boil the red potatoes until tender.
After the potatoes are done and cooled, cut them into cubes with or without skin. It’s your preference.
Place the potatoes in a large bowl and add in the celery, eggs, onion, celery seed, relish, salt, and pepper and toss it gently.
In a seperate bowl mix the mustard, vinegar, and mayonnaise together.
Take that mixture and add it to the large bowl with the potatoes and mix it in thoroughly.
For a garnishment, you can use paprika or even parsley.
For best flavor, let the potato salad sit in the refrigerator for a couple hours before serving.
If you love potatoes, you might want to try this Ham and Potato Soup Recipe.
Macaroni and cheese is a favorite of everyone while growing up. It still tastes great as a grown up! This is a creamy macaroni and cheese recipe. It is a slight twist to the tradional because we are adding sour cream and cottage cheese. Trust me, you will love it and it will be nice to put away the box brands for a night (sorry Kraft). I hope you enjoy!
8 ounces of elbow macaroni noodles
1 cup cottage cheese
8 ounces of sour cream
2 cups cheddar cheese (sharp cheddar, grated)
1 egg (beaten)
salt and pepper (to taste)
Preheat the oven to 350°.
Cook the elbow macaroni as directed on the package.
Drain the macaroni and then add salt and pepper (to taste).
Take a large bowl and mix together the cottage cheese, cheddar cheese, egg, sour cream, and salt (to taste).
Add the cooked macaroni into the bowl and mix thoroughly.
Take a 2 quart baking dish and lightly grease it.
Pour the creamy macaroni and cheese into the baking dish and bake uncovered for approximately 45 minutes or until golden brown on top.
After you remove it from the oven, let it sit for 20 minutes before serving.
Our first post!!!
By : Scott | Comments (0) | November 22, 2009
In : Bread Recipes, Fondue Recipes, Healthy Recipes, Pasta Recipes, Pie Recipes, Pork Recipes, Salad Recipes, Seafood Recipes, Vegan Recipes, Vegetarian Recipes
Welcome to Cookingspot.com! This is our first post and we are using it to say welcome!