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!
ame pan.
Add ras el hanout and salt and pepper
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.
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.
he oil, salt and ras el hanout in a large bowl
esame seed oil and Ras el Hanout. Stir well by hand
Brown meat and onion in large saucepan, add soups, sauce and chilies.
Simmer for about 10 minutes.
Grease a casserole dish, pour half of the mixture into dish, top with half of the cheese, place a layer of tortillas on top of cheese.
Add remaining mixture, again top with cheese.
Bake at 350\u00b0 for about 30 minutes.
Makes 4 to 6 servings.
Simmer hamburger meat until done; drain.
Combine the tomatoes, soups, chilies and sauce in a saucepan and simmer until flavors are blended.
Mix all ingredients thoroughly.
Serve immediately or cover & refrigerate.
Brown beef with garlic, salt and chili powder; drain.
Mix soups and enchilada sauce.
Crush Doritos and put in bottom of dish.
Pour meat over Doritos.
Top with onions, chilies and cheese.
Bake at 350\u00b0 to 400\u00b0 until cheese melts.
Saute ground meat until crumbles.
Add garlic powder, salt and peppers.
Mix well.
Layer tortillas, then ground meat, chopped olives, then grated cheese.
Make another layer, topping with cheese.
Bake in a 400\u00b0 oven for 15 to 20 minutes.
Serves 4.
Brown meat and onions.
Add all ingredients, except chips and cheese, and bring mixture to a full boil.
Place 1/2 of mixture in baking dish, cover with Doritos, add other 1/2 of mixture and top with grated cheese.
Place in oven long enough for cheese to melt. Eat with extra chips.
Mix meal, eggs, oil, onion, buttermilk, corn and chili pepper. Pour half the batter into greased 10-inch skillet.
Sprinkle half of cheese over batter.
Pour in remaining batter and sprinkle remaining cheese on top.
Bake in oven at 425\u00b0 for 25 minutes.
At least 5 hours in advance: Combine crumbs, sugar, and cinnamon in a shallow pan.
Let ice cream soften slightly for 5 minutes.
Make 6 balls of ice cream; roll in crumb mixture until well-coated, pressing coating into ice cream.
Wrap in aluminum foil and freeze for 5 hours.
Heat oil to 450\u00b0F.
Unwrap each ball and fry in hot oil VERY BRIEFLY, about 2 seconds.
Place in dessert dish; decorate with toppings, whipped cream, and a cherry.
Serve immediately.
Place roast and beans in deep roaster and cover with water. Add next 7 ingredients.
Cook, covered, at least 8 hours over heat to simmer.
Stir occasionally.
Remove roast bone.
Spoon over crushed Doritos or Tostitos.
Top with:
Preheat oven to 350\u00b0.
Grease pan for tortillas.
Cook hamburger meat in a saucepan.
Fry tortillas in hot grease 1/2 minute.
Place hamburger meat, onion and cheese on tortilla and roll.
Pour taco sauce, heated chili and hot sauce over tortillas. Cook until cheese is melted.
Throw it all in a bowl and let it meet and greet eachother covered for 3 hours or preferably overnight. Don't keep for more then 2 days.
Serve as garnish for fajitas, quesadillas, or enjoy with nacho's.