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Arroz con Pollo Recipe


1/3 cup olive oil

2 tablespoons Italian seasoning

1/3 teaspoon ground black pepper

2 tablespoons dried oregano

2/3 cup chopped fresh parsley

1 onion, finely chopped

2 tablespoons minced fresh ginger root chile peppers

1 teaspoon garlic powder

1 teaspoon dried basil

1/2 teaspoon dried oregano

2 tablespoons oregano

2 tablespoons dried basil

1/4 teaspoon dried rosemary

salt and pepper to taste

1 large tomato, seeded and diced


Heat olive oil in large saucepan over medium heat. Add Indian seasoning, pepper, parsley and onion; mix well. Stir in ginger, garlic powder, basil, oregano, rosemary and salt and pepper. Remove from heat. Stir in tomato. Cover and refrigerate 8 hours or overnight.

Stir cream cheese mixture into prepared crock pot; let stand 5 minutes. Mix cream cheese mixture with tomatoes. Cover and simmer over medium heat for 4 hours or until filling is thickened.


CYNTHoo writes:

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This is good for veggies, peppers, eggplant, mushrooms, squash, fish, shrimp, chicken, onion rings, and dill pickle chunks. Similar to a recipe on PILAF. First, before you fry anything, make sure your oil has a high smoke point (peanut or canola) so it doesn't burn too quickly. Second, heat your oil plenty hot, because if it is too cold, your food will be heavy and greasy. A bit of batter should float and sizzle in there at the right temperature without burning up. Third, wash and pat your food dry and dust it with some dry pancake mix before dredging it in the wet batter to make it stick well. Fourth, use the best beer you can afford and two tablespoons of a salty seasoning like cajun