Guacamole Recipe - Copy

8/22/2019 Guacamole Recipe - Copy

1/13

Guacamole Recipe

TIME/SERVINGS

Total: 10 mins

Active: 10 mins

Makes: About 6 cups

Guacamole

By Aida Mollenkamp

Homemade guacamole involves nothing more than mashing together a handful of ingredients for a few

minutes. The flavor of fresh guacamole is far superior to the shelf-stable glop in the supermarket, so go

for it and make your own. Serve it with somechipsandsalsa, and youve got yourself an instant party. Its

also a delicious accompaniment toquesadillas.

What to buy: Look for avocados that give slightly when pressed but are not completely soft. We used

Hass avocados in this preparation.

This recipe was featured as part of both ourSuper Bowl for a Crowdmenu and ourSupercharge with

Superfoodsphoto gallery.

INGREDIENTS

9 largeavocados(about 3 pounds) 1 mediumRoma tomato(about 1/4 pound), finely chopped

1/4 cup finely choppedcilantro

2 tablespoons thinly slicedscallions

1 to 2 mediumserrano chiles, seeded and minced

1/4 cup freshly squeezedlimejuice

1 tablespoon koshersalt

INSTRUCTIONS
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1. Halve avocados, remove the pits, and scoop the flesh into a large mixing bowl. Mash with the back of a

large fork or a potato masher to make a chunky paste.

2. Add tomato, cilantro, scallions, chiles, lime juice, and salt, and stir to combine. Taste, adjust seasoning

as needed, and serve immediately.


3/13

Tomatillo Salsa Recipe

TIME/SERVINGS

Total: 15 mins

Active: 15 mins

Makes: 5 cups

Tomatillo Salsa

By Kate Ramos

This salsa has a fresh flavor that really highlights the tomatillos. Its delicious on chips but also gives great

crunch and freshness to baked dishes, such as ourChiles Rellenos Strata.

Game plan: The salsa will last in the refrigerator, covered, for up to 5 days.

This recipe was featured as part of ourNacho Recipesphoto gallery.

INGREDIENTS

1 poundtomatillos, skins removed and cut into small dice

1 mediumyellow onion, small dice

2 mediumjalapeos, seeds removed and coarsely chopped

1/3 cup minced freshcilantro

1/4 cup freshly squeezedlimejuice

2 teaspoonskosher salt

INSTRUCTIONS

1. Place all ingredients in a nonreactive mixing bowl, stir to combine, adjust seasoning as necessary, and

serve.
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4/13

Pico de Gallo Recipe

TIME/SERVINGS

Total: Under 5 mins

Active: Under 5 mins

Makes: 3 cups

Pico de Gallo

By Aida Mollenkamp

This fresh salsa is essentialfor dipping chips in. The lively combination of tomatoes, onion, and cilantro

also enhances everything from grilled chicken toquesadillas.

Game plan: The salsa will last up to 5 days refrigerated in a covered container.

This recipe was featured as part of both ourTomatoes!photo gallery and ourChile Pepper Recipesphoto

gallery.

INGREDIENTS

3/4 cup whiteonion, minced (about 1/2 medium onion)

1 1/2 cupsplum tomatoes, seeded and finely chopped (about 4 large tomatoes)

1 tablespoon serranochiles, stemmed, seeded, and minced (about 2 medium chiles)

1/4 cup minced freshcilantro

2 tablespoons freshly squeezedlimejuice (from 1 small lime)

INSTRUCTIONS
http://www.chow.com/galleries/recipes/67/condiment-sauce/10992/pico-de-gallohttp://www.chow.com/galleries/recipes/67/condiment-sauce/10992/pico-de-gallohttp://www.chow.com/recipes/10997http://www.chow.com/recipes/10997http://www.chow.com/galleries/13http://www.chow.com/galleries/13http://www.chow.com/galleries/13http://www.chow.com/galleries/16http://www.chow.com/galleries/16http://www.chow.com/galleries/16http://www.chow.com/ingredients/54http://www.chow.com/ingredients/54http://www.chow.com/ingredients/54http://www.chow.com/ingredients/109http://www.chow.com/ingredients/109http://www.chow.com/ingredients/109http://www.chow.com/ingredients/58http://www.chow.com/ingredients/58http://www.chow.com/ingredients/58http://www.chow.com/ingredients/153http://www.chow.com/ingredients/153http://www.chow.com/ingredients/153http://www.chow.com/ingredients/44http://www.chow.com/ingredients/44http://www.chow.com/ingredients/44http://www.chow.com/profile/40984http://www.chow.com/galleries/recipes/67/condiment-sauce/10992/pico-de-gallohttp://www.chow.com/recipes/difficulty/Easyhttp://www.chow.com/galleries/recipes/67/condiment-sauce/10992/pico-de-gallohttp://www.chow.com/profile/40984http://www.chow.com/galleries/recipes/67/condiment-sauce/10992/pico-de-gallohttp://www.chow.com/recipes/difficulty/Easyhttp://www.chow.com/galleries/recipes/67/condiment-sauce/10992/pico-de-gallohttp://www.chow.com/profile/40984http://www.chow.com/galleries/recipes/67/condiment-sauce/10992/pico-de-gallohttp://www.chow.com/recipes/difficulty/Easyhttp://www.chow.com/galleries/recipes/67/condiment-sauce/10992/pico-de-gallohttp://www.chow.com/profile/40984http://www.chow.com/galleries/recipes/67/condiment-sauce/10992/pico-de-gallohttp://www.chow.com/recipes/difficulty/Easyhttp://www.chow.com/galleries/recipes/67/condiment-sauce/10992/pico-de-gallohttp://www.chow.com/ingredients/44http://www.chow.com/ingredients/153http://www.chow.com/ingredients/58http://www.chow.com/ingredients/109http://www.chow.com/ingredients/54http://www.chow.com/galleries/16http://www.chow.com/galleries/13http://www.chow.com/recipes/10997http://www.chow.com/galleries/recipes/67/condiment-sauce/10992/pico-de-gallo


5/13

1. Combine ingredients in a medium nonreactive bowl and season well with salt. Add more lime juice as

desired.


6/13

Cat Cora's Holiday Recipes!

On Friday's show, Iron Chef,Cat Cora brought a special holiday cooking menu to The Talk whichincludes: Barbados Sweet Potatoes, Pomegranate-Glazed Cornish Game Hens with Wild Rice andChestnut Stuffing and Pumpkin Pie Parfait. Now get her full recipes right here!

Barbados Sweet Potatoes

SERVES 4 TO 6

3 large sweet potatoes

1 tablespoon vegetable oil

2 tablespoons margarine or butter substitute (i.e.: Earth Balance), melted

1/ 2 teaspoon habanero powder or any pure chile powder

1/4 cup packed dark brown sugar

3 tablespoons grated fresh ginger

2/ 3 cup fresh orange juice

2 tablespoons fresh lime juice

1 tablespoon Jamaican dark rum

1/ 2 teaspoon ground allspice

Preheat the oven to 350F.

Prick each sweet potato several times with a fork and wrap each one in foil. Bake for 1 hour or until

the potatoes give slightly when you touch them. Let them cool in the foil while you prepare the pan.

With your fingers, coat a 9-by-13-inch baking pan (preferably glass) with the vegetable oil.

Remove the foil from the potatoes and, when they're cool enough to handle, peel and cut into 1/2-

inch-thick slices. Layer the slices in the pan.

Mix the butter substitute, chile powder, brown sugar, ginger, orange and lime juices, rum, and allspice

in a small bowl until smooth. Drizzle the mixture over the potato slices.
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7/13

Cover the dish with a sheet of foil and bake for 15 to 20 minutes, until they are barely tender. Remove

the foil and bake for an additional 10 to 15 minutes, until the topping just begins to look crisp. Serve

hot or warm.

Pomegranate-Glazed Cornish Game Hens with Wild Rice and Chestnut Stuffing

Serves 4

4 Cornish game hens

1 cup raw wild rice

2/3 cup coarsely chopped and toasted chestnuts (either fresh or from a jar or can)

1/2 cup finely chopped medium yellow onion

2 teaspoons finely chopped fresh thyme

1 teaspoon finely chopped fresh savory

3 tablespoons finely chopped Italian flat-leaf parsley

2 tablespoons kosher salt

Freshly ground black pepper

1 cup pomegranate juice1/2 cup all-purpose flour

2 to 3 cups chicken stock or water

1/2 cup white wine (optional)

Rinse the rice in cool water, discard the water, and add the rice to a 2-quart saucepan with a lid.

Add 3 cups cold water and a teaspoon of salt. Bring the rice to a boil and stir once. Immediately reduce

the heat to low, and cover the pot. Cook over low heat for 45 to 55 minutes, or until all the liquid has

evaporated.

Preheat the oven to 325F. While the rice is cooking, remove the chestnuts from the bottle or can,

chop them roughly, and spread them on a baking sheet. Toast them in the oven for about 10 minutes to

remove some of their moisture. When the chestnuts are done roasting, turn up the oven to 375F.

In a large bowl, mix the cooked wild rice, toasted chestnuts, chopped onion, and herbs. Pat the

game hens dry with a paper towel. If they have been frozen, be sure they are completely thawed, with

gizzards removed. Lightly sprinkle the cavity of each game hen with salt and loosely fill with stuffing,

leaving a little space in each for the rice to expand during roasting. Secure the legs, wings, and

opening of each hen by trussing with cotton string. (See the note on trussing at the end of the recipe.)

You will have stuffing left over. Spoon it into a small casserole with a lid and set aside or refrigerate.

During the last 25 minutes when the hens are roasting, slide the casserole into the oven to heat.

Rub the skin of the trussed hens with salt and pepper and place breast side down on a rack set in a

roasting pan. Place on the center rack of a preheated oven, and allow the hens to cook for 15 minutesbefore basting with the pomegranate juice. Continue basting with the remaining pomegranate juice

every 15 to 20 minutes until the hens are dark golden brown and the juices run clear when pierced at

the thigh. Total cooking time will be about 50 to 55 minutes. An instant-read thermometer inserted

into the thickest part of the thigh, not touching the bone, should register 175 degrees to 180 degrees.

Remove the birds from the oven, and transfer them to a platter. Cover them with foil and let them

rest for 10 to 15 minutes. Place the roasting pan with the juices on the stovetop over medium-low


8/13

heat, add about a half cup of the chicken stock (or water) and scrape up any roasted bits from the

bottom of the pan. (This is a good place to cook from the hip as you can use stock here, a combination

of white wine and water, or just water.) Sift the flour into the cooking juices and mix well. Slowly

whisk in another cup and a half of stock (or water) and stir well, and let simmer until the mixture is

thick and has no lumps, about 5 to 6 minutes. Add a few more teaspoons of water or white wine if

you'd like the gravy to be thinner. Season to taste with salt and pepper.

To serve, place a bird on each plate, nap with the gravy, & garnish with finely chopped parsley &

little extra rice on the side.

"Pumpkin Pie" Parfait

Serves 4-6

2 cups canned pumpkin

1 cup brown sugar

1/4 cup butter, melted

1 pint of heavy whipping cream

2 tablespoons confectioner sugar1 small angel food cake, cut into small circles

1 cup pecans pieces, toasted

In a processor, mix the pumpkin, brown sugar and melted butter. Remove and refrigerate. With

mixer, whip the heavy cream and confectioner sugar together until whipped to light peaks. In a wine

or martini glass, begin layering the parfait. Spoon the first layer with whipped cream, pumpkin and

pecan pieces. Repeat the process until you finish with a dollop of whipped cream on top and a sprinkle

of toasted pecans. Repeat the process with 4-6 glasses. Chill and serve.


9/13

Debi & Gabriele's Recipe: Spinach & Ricotta Gnocchi

Thursday, we are cooking with actress Debi Mazar and husband, Gabriele Corcos from the newshow, "Extra Virgin"on the Cooking Channel. Check out their scrumptious recipe featured on today'sshow: Spinach and Ricotta Gnocchi!

Spinach and Ricottchi Gnocchi

Recipe by Debi Mazar & Gabriele Corcos

"Extra Virgin with Debi and Gabriele"

2 pounds of fresh spinach (about 3 bunches)1 (16-ounce) container ricotta cheese6 tablespoons freshly grated Parmesan, plus more for serving2 egg yolks, lightly beaten4 tablespoons unsalted butter, plus more for the dish Kosher salt and freshly ground black pepper2 handfuls fresh sage

Preheat the oven to 350 degrees F.

Bring a large pot salted water to a boil.

Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly.

Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge ina large bowl of ice water to stop the cooking.

Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leavesvery fine.

Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season
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10/13

with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that thericotta crumbles into fine pieces, and mixes properly with the spinach. Add flour if you need a thickerconsistency. Shape the mixture into balls about the size of walnuts.

Lightly butter a 13 by 9-inch casserole dish, lay all the gnoochi in it, and dress it with a few very thinslices butter and a sprinkling of Parmesan. Cook the gnocchi at 350 degrees F for about 20 minutes, andthen use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls.

In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it starts tobrown. Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish withfreshly grated Parmesan.

Yield: 6 servingsPrep Time: 20Cooking Time: 15 to 20 minutesInactive Prep Time: N/AEase of preparation: intermediate

For more on Debi and Gabriele, check out the blog that inspired their new "Extra Virgin" showhere.
http://www.underthetuscangun.com/http://www.underthetuscangun.com/http://www.underthetuscangun.com/http://www.underthetuscangun.com/


11/13

Slow Cooker Navy Bean SoupJanuary 22, 2009

Hello and thanks for visiting The Happy Housewife. If you're new here, you may want

to sign up forFREE Daily Updates.Just released: The Happy Housewife's Guide to

Dealing with Picky Eaters.Download your FREE copy today!Thanks for visiting!

This delicious soup is healthy, cheap and filling on a cold winters day!

Navy Bean Soup

Ingredients

1 bag dried navy bean soup mix (or just the beans)

1-2 cups chopped ham or ham bone (I used our leftover Christmas ham)

3 stalks celery chopped

3/4 cup onion chopped

2 cups carrots sliced (I used frozen carrots)

8 cups water

2 cups skim milk

Spices to taste

Soak beans overnight in a bowl of water. The next morning drain the water and

place beans in the crock pot. Add the rest of the ingredients including the soup

pack that came with the beans. Cook on low for 8 to 10 hours.
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I cooked mine with the ham bone that still had some meat on it. By the time the

soup was done most of the meat had come off the bone. I cut the rest of and left it

in the soup. I used the soup flavoring packet, but if you dont want to use it, you

could add garlic, salt and pepper. This made a ton of soup, we had it for lunch and

then again for another lunch. It tastes better the longer it sits!

Serve with crusty bread or crackers.

Cost break down-

Beans $1.97 (that seemed really expensive to me)

Ham (no cost, since it was a leftover)

Celery $.25

Onion $.30

Carrots $.50

Milk $.25

Soup $3. 27

Homemade Bread $1Total for at least 8- 10 large servings $4.27.

For more $5 Dinners visit $5 Dinners!

For more recipes visit Life as a Mom and theGrocery Cart Challenge.
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13/13

Guacamole Recipe - Copy

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