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By Mirj on January 6, 2005
By JustJanS on January 29, 2006
"This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them."
Prep Time: 10 mins
Total Time: 2 hrs 10 mins
By Dib's on January 1, 2011
By Leslie in Texas on January 24, 2007
"A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Baked Polenta With Garlic that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!"
Prep Time: 30 mins
Total Time: 3 hrs 30 mins
By chia on January 28, 2010
By Baton Twirling on February 8, 2008
"In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue."
Prep Time: 25 mins
Total Time: 5 hrs 25 mins
By canarygirl on March 9, 2004
By Cadillacgirl on June 23, 2010