Guest guest Posted November 26, 2000 Report Share Posted November 26, 2000 Here is a recipe for the ingredient that I mentioned yesterday. I saw it today while looking through the Joy of Cooking Vegetarian Cookbook while at Barnes & Noble. When I got home I looked to see if it was in the full Joy. Here is that version. If someone has the Joy Vegetarian cookbook, I'm curious to know if the notes with the recipe refer to meat as does the one below. Kathleen * Exported from MasterCook * Ras El Hanout Recipe By : Joy of Cooking (1997 edition), page 1062 Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons ground ginger 2 teaspoons ground black pepper 2 teaspoons ground allspice 2 teaspoons ground nutmeg 2 teaspoons ground mace 2 teaspoons ground cardamom 2 teaspoons ground cinnamon 2 teaspoons ground turmeric 1 teaspoon ground turmeric 1/4 teaspoon ground cloves 1/4 teaspoon ground red pepper About 1/2 cup. Morocco's ras el hanout contains many different elements, from seeds, leaves, flowers, roots, and bark to Spanish fly beetle, a supposed aphrodisiac. It is usually added by the pinch or half teaspoon to stews of meat and poultry and to couscous dishes. Mix together thoroughly. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2000 Report Share Posted November 26, 2000 Kathleen & All: Nope, there is no reference to the meat in the Veg Joy. The recipe is on a page with Winter Vegetable Couscous that calls for the spice blend. The description reads: " Morocco's ras el hanout contains many different elements, from seeds, leaves, flowers, roots, and bark to Spanish fly beetle, a supposed aphrodisiac. " Karen Kathleen wrote: > Here is a recipe for the ingredient that I mentioned yesterday. I saw > it > today while looking through the Joy of Cooking Vegetarian Cookbook > while at > Barnes & Noble. When I got home I looked to see if it was in the full > > Joy. Here is that version. If someone has the Joy Vegetarian > cookbook, > I'm curious to know if the notes with the recipe refer to meat as does > the > one below. Kathleen > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2000 Report Share Posted November 26, 2000 Is there a typo here?The recipe lists turmeric twice in a row.Three tsp of turmeric might make this bitter tasting.I would think that one or 2 tsp would be more appropriate.The recipe looks like a cross between garam masala and jamaican jerk seasoning.We use garam masala on vegetables or meat or just about anything but dessert.-sort of the way Emeril uses " essence. " - Kathleen <schuller <Veg-Recipes > Saturday, November 25, 2000 8:10 PM Ras El Hanout > Here is a recipe for the ingredient that I mentioned yesterday. I saw it > today while looking through the Joy of Cooking Vegetarian Cookbook while at > Barnes & Noble. When I got home I looked to see if it was in the full > Joy. Here is that version. If someone has the Joy Vegetarian cookbook, > I'm curious to know if the notes with the recipe refer to meat as does the > one below. Kathleen > > * Exported from MasterCook * > > Ras El Hanout > > Recipe By : Joy of Cooking (1997 edition), page 1062 > Serving Size : 1 Preparation Time :0:00 > Categories : Condiments > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 tablespoons ground ginger > 2 teaspoons ground black pepper > 2 teaspoons ground allspice > 2 teaspoons ground nutmeg > 2 teaspoons ground mace > 2 teaspoons ground cardamom > 2 teaspoons ground cinnamon > 2 teaspoons ground turmeric > 1 teaspoon ground turmeric > 1/4 teaspoon ground cloves > 1/4 teaspoon ground red pepper > > About 1/2 cup. > > Morocco's ras el hanout contains many different elements, from seeds, > leaves, flowers, roots, and bark to Spanish fly beetle, a supposed > aphrodisiac. It is usually added by the pinch or half teaspoon to stews of > meat and poultry and to couscous dishes. > > Mix together thoroughly. > > - - - - - - - - - - - - - - - - - - > > > > > > *********************************************************************** > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through eGroups site: > OR Un via e-mail: Veg-Recipes- > Calendar: http:///calendar/Veg-Recipes > Links: http:///links/Veg-Recipes > ********************************************************************** > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2000 Report Share Posted November 26, 2000 At 01:06 AM 11/26/00 -0800, you wrote: >Is there a typo here?The recipe lists turmeric twice in a row. Yup, sorry. Thanks for catching the error. Here is the corrected recipel * Exported from MasterCook * Ras El Hanout Recipe By : Joy of Cooking (1997 edition), page 1062 Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons ground ginger 2 teaspoons ground black pepper 2 teaspoons ground allspice 2 teaspoons ground nutmeg 2 teaspoons ground mace 2 teaspoons ground cardamom 2 teaspoons ground cinnamon 2 teaspoons ground turmeric 1 teaspoon ground coriander 1/4 teaspoon ground cloves 1/4 teaspoon ground red pepper About 1/2 cup. Morocco's ras el hanout contains many different elements, from seeds, leaves, flowers, roots, and bark to Spanish fly beetle, a supposed aphrodisiac. It is usually added by the pinch or half teaspoon to stews of meat and poultry and to couscous dishes. Mix together thoroughly. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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