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How To make Cate's Guacamole Tomato Cup Salad
6 md Tomatoes
2 Ripe avacados
2 ts Lemon juice
2 ts Salt
1 sm Onion, chopped finely
1 cn Green California chiles,
- chopped 1 Bottled wax pepper, chopped
- very fine 1/2 ts Wax pepper juice
4 Bacon slices, crisp-cooked
- and crumbled Bed or lettuce for tomatoes Servings: 6 Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon. Remove tomato navel, core tomatoes, scoop out inside centers and chop finely. Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill. Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill. When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken. Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon. Serve immediately.
How To make Cate's Guacamole Tomato Cup Salad's Videos
BAKED COD WITH TOMATO & OLIVES | QUICK & HEALTHY MEAL IDEAS | Kerry Whelpdale
Today I am sharing a delicious, easy and healthy cod recipe which uses minimal ingredients but has maximum taste.
I really hope you enjoy this recipes and thank you as always for watching :)
Le Crust dish:
INGREDIENTS - to serve 2:
1 white onion
3 garlic cloves
1 veggie stock cube
1tsp oregano
80g olives plus olive juice for cooking
2 cod fillets
Salt & pepper
1 cup basmati rice
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Contest winning Recipe| എനിക്ക് ഫസ്റ്റ് പ്രൈസ് കിട്ടിയ സാലഡ് ഒന്നു കണ്ടു നോക്കൂ????@chef_pillai
EAT FRESH, FEEL BETTER
Ingredients:-
1) Broccoli - 1 cup (steam-cooked for 5 to 8 minutes)
2) Chinese Cabbage - 1/4 cup
3) Walnut - 4 tbsp
4) Baby Spinach - 1/4 cup
5) Pomegranate - 4 tbsp
6) Parsley - 3 tbsp
7) Cherry Tomato - 3 Nos
8) Mint Leaves - 2 tbsp
9) Capsicum - 2 tbsp
10) Arugula leaves - 1/4 cup
Ingredients for dressing:-
1) Lemon juice - 1 tbsp
2) Olive Oil - 2 tbsp
3) Honey - 1 tbsp
4) Pepper powder - 1 tbsp
5) Salt - to taste
This October, which is known as Pink month, I have added mostly to this salad recipe as ingredients to combat breast cancer.
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Carefree Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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#HealthySalad #WinningRecipe
Sweet and smokey maple salmon, corn cakes, tomato avocado salad, carrot top pesto!
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Cub Kitchen - BLT Salad
Cub Kitchen is a cooking blog where Bjorn R-G makes some of his favorite recipes, so easy he can do them in his Bear Skn underwear. Bjorn is not a professional chef, but he enjoys cooking and can get pretty creative in the kitchen. Join Bjorn each week for a fun new recipe.
Avocado Salsa Chicken and Roasted Brussels Sprouts
This video is a complete keto meal with delicious and easy to make avocado salsa chicken with a side of roasted Brussels sprouts.
The full recipe is below.
The meal is pictured with a keto blueberry sour cream muffin, which will be posted with the full recipe next week. Please like and subscribe. If you hit the notification bell, you'll find out as soon as I post a new video. Please comment down below what other kinds of content you would like to see and any feedback you have. Thanks for watching!
Recipe:
Avocado Salsa Chicken:
Ingredients:
-2 lb chicken breasts
-2-3 cloves of garlic
-3 tbsp olive oil
-1/2 tsp cumin
-1/2 tsp paprika
-salt and pepper
-2 limes
-1/2 cup (minced) fresh cilantro
-1 tomato
-2 avocados
-1/4 red onion
Instructions:
1. Make the marinade for the chicken by whisking together garlic, olive oil, 1/4 cup cilantro, cumin, paprika, the juice of one lime, and salt and pepper
2. Slice the chicken breasts horizontally to cook faster
3. Add marinade to the chicken and allow to marinade between 30 minutes and 12 hours
4. Heat olive oil in the stove and cook the chicken breasts on both sides until golden brown
5.To make the salsa: Dice tomato, avocados, onion, and add the juice of one lime. Add salt and pepper and the rest of the cilantro. Mix
6. Top the chicken with the salsa and serve
Roasted Brussels Sprouts:
Ingredients:
-6-8 tbsp olive oil
-3 cloves of garlic
-Salt and pepper
-2 lbs Brussels sprouts
Instructions:
1. Preheat oven to 450 degrees. Thoroughly wash and dry the Brussels sprouts
2. Cut off the ends and slice in half
3. Toss with olive oil, garlic, salt, and pepper
4. Spread evenly on a baking sheet and roast in the oven for about fifteen minutes. After that, check every four minutes to make sure that the sprouts are roasted but not burnt.
5. Serve and enjoy
Check out my Instagram page to find out when new videos come out and for extra sneak peeks and tips! The account is: @kateskitchen17 on Instagram.
Music credit: iMovie
ONE POT AMERICAN GOULASH RECIPE | My Easy Version of Goulash
ONE POT AMERICAN GOULASH RECIPE | My Easy Version of Goulash
Today's recipe:
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