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Categories:
oil zucchini carrots onions garlic mushrooms cherry tomatoes Philadelphia original cream cheese chicken stock rice
Viewed: 34 - Published at: 10 months agoIngredients
- 1-1/2 cups oil
- 1-1/2 gal. zucchini, halved, sliced
- 1 gal. carrots, sliced
- 3 qt. onions, thinly sliced
- 1 cup A.1. STEAKHOUSE SEASONINGS Garlic & Herb
- 1-1/2 gal. mushrooms, sliced
- 1-1/2 gal. cherry tomatoes, halved
- 3 qt. PHILADELPHIA Original Cream Cheese, cubed
- 3 qt. chicken stock
- 4-1/2 gal. Cooked brown or white rice
Method
- Heat oil in steam-jacketed kettle (or large skillet for trial recipe).
- Add zucchini, carrots, onion and seasonings; cook and stir 5 minutes over medium-high heat.
- Add mushrooms, tomatoes, cream cheese and chicken stock; reduce heat to medium.
- Cook until cream cheese is melted, stirring occasionally.
- Serve over rice.
