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    You are in: Home / Recipes / Picadillo from a Crock Pot Recipe
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    Picadillo from a Crock Pot

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on January 19, 2013

      I really enjoyed this and will almost certainly make it again. My son said there was too much cinnamon, but he did eat, and I disagree. Since the recipe is "non-traditional" anyway, I used dried chopped figs that I have been attempting to use up. Worked just fine. If I ever finally run out of them I will try the fruits used here, or (more traditional) raisins. I did not serve this with almonds, but I did use the green olives. In fact, I think I might like even more green olives next time. My crockpot might run hot (most newer ones do) because this was starting to burn a bit when we checked it at about 2 hours 45 minutes.

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    • on October 10, 2007

      Great food, easily made. I used a red bell pepper as well as a green; added some roasted Hatch chilies I'd frozen from last summer; substituted currants for the dates/apricots. Served it on tortillas with chopped lettuce and cilantro. Will freeze some to see how it holds up. In-laws all loved it. Thanks, Jan

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    Nutritional Facts for Picadillo from a Crock Pot

    Serving Size: 1 (217 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 280.3
     
    Calories from Fat 106
    38%
    Total Fat 11.8 g
    18%
    Saturated Fat 4.6 g
    23%
    Cholesterol 73.7 mg
    24%
    Sodium 487.1 mg
    20%
    Total Carbohydrate 19.7 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 12.5 g
    50%
    Protein 24.7 g
    49%

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