|Tagine: Spicy Stews from Morocco|
|by Ghillie Basan|
Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also call...
1 - 10 of 383 for stew for 40 people
Place meat in ... with a sheet of heavy-duty aluminum foil and crimp the edges to seal tightly. Bake the stew in a slow oven at 250 degrees for 5 hours.
Place all veggies ... down to simmer for another 10 min. ... as needed. This stew is best cooked ... or even all day so start it early in the day. arris.
Saute peppers and ... and meat. Cook for 30 minutes, then ... hour. Salt and pepper to taste as Gulyas is cooking. NOTE: Before serving, add Nokedly noodle.
Choose lean, meaty ... Cover and simmer for 45 minutes to ... unexpected guests, because all the ingredients, except the pork chops, come right off the shelf.
Cook rice according ... Add crawfish; cook for 5 minutes. Take ... and 1/2 juice in vegetables. Take off heat and let sit for 15 minutes. Serve over rice.
Dice beef, lamb ... and juice and stew for approximately 8 to ... peppers are cooked. Serve hot. Sour cream can be added to individual bowls if desired.
Sprinkle over top ... of water. Put everything together in large roaster. Bake at 250 degrees for 5 hours with cover on. Do not open or stir until done.
Mix well: 1/2 ... have been mixed together. Cover and bake in 325 degree oven for 1 hour. Remove lid and cook another 2 hours or so until meat is tender.
Cut elephant into ... over kerosene fire for 4 weeks at ... about 3, 800 people. If more ... only if necessary as most people don't like hare in their stew.
Cut elephant into ... over kerosene fire for 6 weeks at 465 degrees. If more people are expected, add ... as most people do not like hare in their stew.
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