How To make Spicy Olive & Cheese Rice
1 1/2 c Long grain rice
3 c Water
1/4 c Sliced olives (blk & grn)
1/4 c Sliced mushrooms
1/4 c Chopped green onion
2 tb Finely chopped celery
2 tb Chicken stock mix (dried)
1 tb Seafood stock mix (dried)
1 tb Salsa ketchup
1 tb Louisiana hot sauce
1 tb Pickapeppa sauce
1 ts A1 tex-mex sauce
1 ds Worchestershire sauce
1/2 ts Salt
3/4 c Parmesan cheese
Place the butter in a hot sauce pan and add the onions, mushrooms & celery. Cook over med. high heat for about 3-4 min. Next, add the rice and stir for about 1 min. Add the water and the dried chicken & seafood stock. Bring to a boil and add the rest of the ingredients except the cheese. Turn down the element to med. and cook until almost all the water is gone. Then put the heat to a simmer, cover and cook for about 40 min. Finally, add the cheese, let the rice sit for about 5 more min. then serve. This is good I garontee.
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Pour olive oil into milk ❗️ I don’t buy it in the store anymore. Easy and fast
Pour olive oil into milk ❗️ I don’t buy it in the store anymore. Easy and fast
Ingredients and cooking:
50 ml of milk
100 ml of olive oil
Beat with a pastry blender for 1 minute, without lifting the blender from the bottom
3 tbsp of lemon juice
1/2 tsp of salt
Black pepper
1 garlic clove
Green onion
Parsley (I had frozen homemade)
Mix thoroughly again
Delicate sauce with a pleasant taste is ready!
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Spicy Eggplant in Olive Oil
Spicy Eggplant in Olive Oil, a delicious Italian antipasto that any eggplant lover will enjoy. It’s basically spicy pickled eggplant that’s often used as an antipasto, perfect with cold meats or cheeses. This recipe is an old fashion style, and very versatile. Use it for toasted sandwiches or panini. Great on pizza toppings, in pasta sauces, stuffing, frittata , topped on your parmigiana, grilled steaks, chickens etc. Make Marinated Eggplants today and always keep a jar in the fridge. Also known as Melenzana Ali Olio.
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