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Results 11 - 20 of 56 for moroccan
Preheat oven to 350 degrees. Peel the lemons and cut the lemon rind into julienne strips (matchstick size); squeeze juice from lemon and ...
Place chickpeas and beans in a bowl, cover with water to a depth of 2 inches and soak at least 4 hours or overnight. Drain and rinse the ...
Bring salted water and bay leaves to boil in a large saucepan. Add carrots, return to boil; then remove from heat. Drain and rinse with ...
Cook chicken in broth with onions, parsley, cinnamon stick, ginger, and pepper for about 1 to 1 1/2 hours. Debone and skin; cut meat into ...
Drain beans, cover with orange juice and water. Add remaining ingredients, except peas and Jarlsberg Lite. Cover and simmer, stirring ...
Remove before serving. Put potatoes, carrots, onion and meat in a casserole dish. Combine tomato sauce, wine, vinegar, sugar, salt, cumin ...
Cook and stir onions in Dutch oven until tender; remove. Brown chicken until done adding more oil if needed; drain. Return onion to Dutch ...
Mix first 13 ingredients in large bowl. Divide marinade mixture between 2 large shallow baking dishes. Add steaks to dishes, turning to ...
Put all but last ingredient into a large soup pot and bring to a boil. Boil until tender, about 20 minutes. Cool and drain, reserving the ...
20. MOROCCAN CARROTS
Slice carrots; cook until tender (approximately 20 minutes). Drain; remove to separate bowl. Melt butter in the hot pot; add almonds. Cook ...
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