|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 48 for hunters stew
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Cook the pork ... this to the stew and bring to ... a traditional Polish Hunter's Stew, the ... "Wiejska" sausage. You may even add in a leftover roast.
Can store in refrigerator for 1 week. Shred cabbage; layer in bowl, sprinkling with 2 tablespoons salt between layers. Let stand for about 15 ...
Cook bacon, drain and crumble. Add butter to skillet and brown beef on all sides. Add onion and apple and cook until tender. Cover with broth and ...
Chop a butcher ... the kitchen and add 1 dozen rabbits. The meat mate well, but do not tell your guests, because some people object to hare in their stew.
Fry bacon, ham, onion, green pepper and garlic; drain excess fat. Mix in remaining ingredients. Bake at 350 degrees for 30 minutes or until ...
Fry salt pork ... especially for this stew, each piece ... When wine is added, chopped apples, heavy cream, and/or cooked small potatoes may also be added.
Mix and bake at 350 degrees for 1 1/2 hours. (Very good reheated.)
Brown beef and onion. Drain fat. Add remaining ingredients and simmer over medium heat for 30 minutes.
Saute bacon; set aside. Add kielbasa sausage to brown; set aside. Leave 1/4 cup fat in pan and save additional 2 tablespoons. Add onions and ...
Cut ham and bacon into small pieces, brown. Add the rest of ingredients, one at a time. Add cheese last, followed by almonds. Simmer several hours.
Result Page: 1
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