|The Moroccan Cookbook|
|by Irene Frances Day|
This ample sample includes couscous, frackh (baked beans), hareera (a rich, thick soup), and ulk'tban (shish kebob).
Results 1 - 6 of 6 for seafood combo
In large pot, ... onion, basil and combo pele. Cook until ... more. Add water, if necessary. Add peeled, clean shrimp, corn and cooked rice; heat thoroughly.
Thaw fish; cut up in pieces. Add can of crabmeat and brown a little. Add seasonings, and 2 cans of mushroom soup. Cook 25 minutes on low heat. Serves ...
Note: One or ... frequently. Add shrimp or combo to pot stir, bring ... off fire. Cover and let sit for 5 minutes. Serve over hot rice or favorite pasta.
Melt butter in ... stirring occasionally. Add seafood and cook 10-15 ... Remove bay leaf. Serve in soup bowls with mound of hot rice in center. Serves 6.
Put lettuce on plate. Cream together cream cheese, sour cream and mayonnaise. Spread over lettuce.
Whirl all batter ... the sauce with seafood and scallions; season ... crepes also freeze very well, so double recipe if extra crepes are desired to freeze.
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