|Moroccan (Classic Cuisine)|
|by Lorenz Books|
Illustrated throughout, each book in this series introduces culinary traditions from around the world.
Results 1 - 10 of 10 for moroccan sauce
Fry chicken pieces ... Add vinegar, tomato sauce, and water. ... top of the mixture. Cover and bake in 400°F oven for 1 hour or until chicken is tender. gh
Rinse fillets and pat dry, then arrange them, skin side down, on a piece of heavy-duty foil in a shallow roasting pan; set aside. Melt the butter in ...
Remove before serving. ... dish. Combine tomato sauce, wine, vinegar, ... cinnamon, cloves and bay leaf. Pour mixture over meat. Bake 2 hours. Makes 6 servings.
In a small bowl, mix together all lime sauce ingredients. Place chicken ... like to serve it on a platter like a paella. Makes for a grand presentation.)
Combine all and mix well. Serves 2.
Cook and stir ... stir in tomato sauce, water, carrots, ... boiling. Cover and cook until sweet potatoes are done. Add pepperoni, heat until hot. Serve.
Arrange fresh fillets ... the wine, soy sauce, ketchup, and ... in 425 degree oven for 20 minutes or until fish flakes readily with a fork. Serves 2 to 4.
Mix first 13 ingredients in large bowl. Divide marinade mixture between 2 large shallow baking dishes. Add steaks to dishes, turning to coat in ...
Brown lamb well in olive oil. Remove from pan and saute garlic, onions and pepper until lightly browned. Deglaze pan with water or wine. Return meat ...
Cut off tops ... and cool. Mix sauce of lemon juice, ... up leeks to any size you want. Stir sauce into leeks. Add salt to taste, if necessary. Serves 4.
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