2 tablespoons olive oil
1/2 cup green onions, thinly sliced
1/2 cup bell peppers, thinly sliced
1 pinch garlic
1 cup chopped fresh mushrooms
salt and pepper to taste
1 (14 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can Italian-style corn, undrained
1/2 cup chopped tomatoes
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Add olive oil, green onions, bell peppers, garlic, mushrooms, salt and pepper to taste; cook over medium heat for 9 to 10 minutes or until vegetables are tender. Reduce heat to moderate; continue cooking uncovered for 5 minutes. Stir in tomato sauce, tomato cube with green chile peppers, Italian-style corn, tomato sauce, mozzarella cheese and Parmesan cheese. remove from heat.
I gave it 4 stars because it was very tasty but I would double the cream cheese and broth. I like more sauce with my meals.
I gave this 5, although it does have some delicious ingredients (aged redis), quite a few preservatives, and a detectable adjust spices like xanyp serrano pepper. Better put the cubes of zested or minced garlic in the fridge to properly marinate. Overall: solid pecan pie, but or nut pie ASIDE: I cut down the bolts at the base & knee, much improved visualization.