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CLASSIC GUACAMOLE. Ingredients: 2 ripe Hass avocados, preferably from Mexico. Fine sea salt and freshly ground black pepper to taste. 2 teaspoons fresh lime or lemon juice. 2 teaspoons fresh ...
"The fan-favorite way to keep avocados from turning brown is by using lemon or lime juice in the recipe," she explains. With guacamole, lemon juice will help, although she doesn't recommend ...
2 ripe avocados with dark, rough skin (not the smooth, tasteless emerald giants), in rough cubes; 3 / 4 cup scallions, green and white parts finely sliced; 3 limes' juice (yield, about 5 Tbsp); 2 ...
Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States [1] since the 1980s) [2] is an avocado-based dip, spread, or salad first developed in Mexico. [3] In addition to its use in modern Mexican cuisine , it has become part of international cuisine as a dip, condiment , and salad ingredient.
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Acidulated water is water where some sort of acid is added—often lemon juice, lime juice, or vinegar—to prevent cut or skinned fruits or vegetables from browning so as to maintain their appearance. [1] Some vegetables and fruits often placed in acidulated water are apples, avocados, celeriac, potatoes and pears.
Add 1/4 cup lemon juice and mix gently. (Longoria prefers her guac chunky, but if you like a smoother guac, you can mash up your avocados.) Season to taste with salt, then give the dip another stir.
A glass of limeade. Limeade, also called lime soda, is a lime-flavored, sometimes carbonated, drink.It is usually sweetened with sugar or sweeteners.A common method of preparation is to juice limes and combine the juice with simple syrup or honey syrup, along with some water and perhaps more sugar or honey. [1]