3 cloves garlic, minced
1 teaspoon dried marjoram
1 tablespoon dried basil
1 teaspoon dried oregano
3 green onions, chopped
3 cloves crushed red pepper flakes
1/2 cup chicken broth
1 (16 ounce) can diced tomatoes with green chile peppers
1 cup sliced mushrooms
2 tablespoons olive oil
3 tablespoons crushed red pepper flakes
1/4 cup shredded mozzarella cheese
1 2/3 tablespoons dried basil
2 (16 ounce) cans chopped green olives
1/2 cup chopped orange
1/4 cup chopped green olives
2 tablespoons chopped fresh parsley
In a small saucepan combine garlic, marjoram, basil, oregano, tomatoes with green chile peppers, mushrooms, olive oil, crushed red pepper flakes and mozzarella cheese. Bring to a boil, then reduce heat to medium/low.
In a small saucepan combine tomatoes with green chile peppers, mushrooms, olives, orange, green olives, diced olives, orange slices and parsley. Bring to a boil, then reduce heat to low.