hilis and use regular Old El Paso Taco Seasoning.
ogether oil, tahini, and Ras el Hanout in large bowl. Add
Boils pasta according to package directions.
On your plate, mix almond butter with ras-el-hanout.
Drain cooked noodles and pour over almond butter, sprinkle with salt to taste and mix well.
Enjoy!
Preheat the oven to 425F/220?C/Gas mark 7.
Peel and cut potatoes in half and boil until 'al dente'. Make a dressing by mixing the juice of one lemon, garlic and Ras El Hanout. In a hot oven, pre-heat oil in a baking tray.
Once par-boiled, drain the potatoes in a colander and toss the potatoes to encourage a fluffy outer. Place the potatoes in a mixing bowl with the dressing and ensure that the potatoes are covered. Transfer the potatoes into the hot tray and roast for 25 minutes.
he oil, salt and ras el hanout in a large bowl
ame pan.
Add ras el hanout and salt and pepper
Place tomato paste and chicken broth in crock pot. Stir to mix.
Place chicken in crock pot.
Sprinkle all chicken with Ras el Hanout (be generous).
Add remaining ingredients.
Set crock pot on low for 4 hours.
Stir to distribute spices.
Set crock pot on high for 2-4 hours.
Brown the ground beef, or make the tofu as directed on package.
Drain grease.
Add the frozen veggies and the cans of El Pato.
Heat on med to high heat until the veggies are cooked. The sauce may be thin, and you can heat or let stand as long as you want.
Garnish with sour cream and/or cheese.
Serve with flour tortillas or tortilla chips.
esame seed oil and Ras el Hanout. Stir well by hand
live oil. Sprinkle with Ras el hanout and paprika. Allow to
ow and add the Ras el Hanout, Spanish smoked paprika and
small onion, not an El Paso onion, but a northern
Mix all the spice together in a large bowl and store them in an airtight container.
Store in a cool and dry place.
Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
N.B. The cornflour acts as a stabiliser for this spice mix.
nd Romesco Sauce for dipping (recipes follow); garnish with wedges of
he ingredients for the ras el hanout in a bowl or
Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
Prepare a grill for high heat; thoroughly clean grates and brush with oil.
Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.
Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout.
nion, olive oil, ginger, ras el hanout, salt, & pepper for at
Spray 5-quart slow cooker with cooking spray; add onion slices.
In 10-inch nonstick skillet, heat oil over high heat. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Brown pork in oil on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.
Cover; cook on High heat setting 4 to 5 hours or until tender. Remove pork from slow cooker; shred meat with fork. Place shredded pork in large bowl. Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.
Spoon pork mixture onto ...
br>add diced tomatoes (undrained), el pato sauce (or regular tomato
Lightly brush each tortilla with melted butter.
Spread cheese dip over 1 tortilla to within 1/2 inch of edges.
Sprinkle with bacon and chilies.
Top with second tortilla.
Place stacked tortillas on microwave-safe plate.
Microwave on High (100%) power for 1 1/2 minutes.
Cut into wedges.
Serve with Old El Paso Thick 'n Chunky salsa or picante, if desired.
Makes 1 quesadilla.