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Wayne's Tucson Guacamole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.1424
Energy (kCal)52.34
Carbohydrates (g)11.3072
Total fats (g)0.686
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. mash avocados or use mixer. | 2. add finely minced onion, diced dill pickle, diced tomato and diced pepper slices (optional). | 3. mix in 1T miricle whip, 1T dill pickle juice and black pepper. | 4. blend well together by hand and chill in the fridge for at least 2 hours. | 5. serve as a side for fahitas or with your favorite chips (we use doritos). | 6. The dill pickle juice does the same thing as lemon juice--keeping the avocados from turning black. | 7. It also gives a very nice flavor, as does the diced dill pickle. | 8. If your avocados aren't ripened enough, place in a paper bag a few days before using and this will speed them along. | 9. Don't add salt until you serve this dish, as it will draw moisture and make it watery on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 4 -6 - - - -
    dill pickle 1 diced 16.2 3.2535 0.675 0.405
    tomato 1 diced 22.14 4.7847 1.0824 0.24600000000000002
    onion 1/2 diced 14.0 3.2689999999999997 0.385 0.035
    jalapeno pepper 3 -5 slices canned diced - - - -
    pickle juice 1 tablespoon - - - -
    black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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