Guacamole Recipe
Guacamole is a very tasty dip from Mexico, made from avocados. There are many different recipes and variations of this dip. It's very simple to make and requires few ingredients, so it just makes sense to make it fresh ourselves. Along with this recipe, I have included some great videos, on the right, with some excellent variations, techniques and tips in making guacamole dip. To make guacamole dip you will need these basic ingredients.
2 - ripe avocados
1- green onion or 1/4 small onion
1 - squeeze of fresh lime (2 tsp)
1/8 - cup chopped cilantro
2 - tablespoons of chopped green chile or jalapeno
1/2 - a tomato or one small roma tomato
Dash of salt and pepper.
Directions:
Peel or scoop out your avocado from its skin and mash the avocado in a bowl with a fork. Dice your tomato and chop your cilantro, onion and peppers on a board. Combine all the ingredients, avocado, onion, tomato, cilantro, peppers, squeeze of lime, salt and pepper together in a bowl, mixing lightly with a fork. Place the dip in the refrigerator and chill. Some leave the pit or seed of the avocado in the middle of the bowl of dip to keep it from turning brown, while its in the refrigerator. To make it more attractive you can garnish it with a few cilantro leaves on top or placing tortilla chips along the edges of your bowl, in the dip, or both.
Guacamole is a very healthy dish to have, and is very tasty!
Parmesan Mushrooms Recipe
I really love this snack or appetizer recipe and make it often. Its pretty simple and easy to make.
The ingredients you will need for this recipe are:
* 1 beaten egg
* 1 1/2 to 2 cups of sliced mushrooms
* dash of garlic salt
* 1 cup of all purpose flour
* 1/3 cup of Parmesan cheese
* dash of salt
* dash of pepper
* 1 cup of water
* canola oil
I love mushrooms and I love this quick recipe because it usually comes out pretty tasty.
I will get out a medium sized plastic bowl to mix the ingredients in.
First I will make a batter by mixing the beaten egg with the flour, the water , the Parmesan cheese, salts, garlic and regular, and then add a dash of pepper.
This is the batter that I will be using on the sliced mushrooms.
I will then have a preheated skillet with just enough cooking oil in it to cover the bottom. I usually will set the heat on a medium to medium high setting.
Some stove I have used seem to have a wide range of difference between medium, medium low and medium high, so you may have to adjust to whatever settings works best for you.
What I usually do, is, I will take a colander and put the mushroom slices in the bottom of it. Then place that over a large plastic bowl. I then will pour the batter over all the mushrooms and let the excess batter drain into the larger bowl.
I do this a couple times to coat the sliced mushrooms well, by replacing the batter that has drained in the larger bowl through the colander and repeating the process.
After I have got a good batter coating on the sliced mushrooms, I put them on a large plate and then slide them all into the heated frying pan and oil. It only takes a couple of three minutes to cook them and you want to flip them at least once before they stick.
After cooking, and you might have to cook a couple of batches to get all that you want or have prepared, place them on a clean paper towel to dry. These are a special treat for me and I don't make them too often but I really do enjoy them. They come out really tasty and you can add more salt or pepper as you desire.
Recipe For Easy Meatball Appetizers
I like barbecue sauce a lot. I especially like making anything that I can have barbecue sauce with or on. Here is a super easy meatball appetizer or snack, that I love putting barbecue sauce on. I hope that you enjoy making it an eating it as much as I do.
Here are the ingredients that you are going to need:
* 1 pound of ground beef
* 1 small can of tomato sauce
* 1 egg
* dash of garlic salt
* dash of crushed red pepper
* 1/4 cup of cracker crumbs( I like the garlic flavored club crackers)
* salt and pepper
* lots of you favorite barbecue sauce
I usually take a medium large, plastic bowl and start mixing a beaten egg with the ground beef, tomato sauce, and club cracker crumbs.
I then add the garlic salt and some crushed red pepper and a dash or two of black pepper.
I will then be preheating a large skillet with a little oil. If I have a onion in the refrigerator I sometimes will add a piece of it to these sort of recipes just for a little flavor, but remove it from the actual dish.
I will then take the meat mixture and with with my hands, roll the mixture into small ping ball type sizes or smaller little balls.
I will then take the small meatballs and place them into the skillet, at a setting of about medium to medium high. I like to get them really good and brown on all sides.
I tend to like them "well done". You can use a spatula and shake the skillet back and forth or take the skillet by the handle and shake and roll the skillet to get the meatballs to cooking evenly on all sides.
After the meatball appetizers are well done I normally put them on a plate with a clean paper towel to dry. I have a flat skillet I use for pancakes that I could heat up and serve them if I was having a dinner.
I would have bowls of barbecue sauce for dipping the meatballs in for each person.
You could use toothpicks and serve these with jalapeno pepper slices as well.
Some variations of this recipe might be adding a very small amount of red bell pepper in your mix, but I am not that big of a fan of bell peppers, green or red, they seem to over power everything in my opinion. I hope you enjoy making and eating these meatball appetizers. We have always had these in my family for years as a party food.
