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Picadillo Recipe

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This recipe for Picadillo, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Overbaugh, Feltner
Added: Thursday, October 20, 2005


2 pounds ground round
1 1/2 cups chopped green bell pepper
1 cup chopped onion
1 cup sliced green onions
4 garlic cloves,minced
1 (14 1/2 ounce ) can diced tomatoes,undrained
1 (8 ounce) can tomato sauce
1/3 cup chopped pitted dates
1/3 cup chopped dried apricots
1/4 cup pimiento stuffed olives(I use jalepeno stuffed olives,Instead)
1 Tablespoon ground cumin
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
1/4 black pepper
1/4 c slivered almonds.optional
4 1/2 cups hot cooked rice

Cook meat, bell pepper,onion,green onions,and garlic in a large nonstick skillet over medium high heat until meat is browned,stirring to crumble meat.Drain well.
place meat mixture in a 4 quart electric slow cooker.Add diced tomatoes and next 10 ingredients(through black pepper);stir well.Cover with lid;cook on high heat setting 3 hours.stir in almonds.serve over hot rice.

Number Of Servings:
Number Of Servings:
9 servings
Personal Notes:
Personal Notes:
You can also serve this with flour tortillas instead of rice.




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