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    100 Recipes

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    from in the kitchen with Rosie

    Recipe #498207

    Turmeric is anti-oxidant anti-inflammatory and beneficial to acne prone skin.Be warned though that turmeric will stain anything it touches so make the mixture thick,wrap a towel around your shoulders and be careful of drips.Turmeric may also stain fair skin and hair,though it will be subtle (you won't turn bright yellow,though your fingernails might-wash your hands thoroughly!)the longer it's left on the more likely it is to stain,so start out with only 5-10 minutes.I have light skin and I don't notice any change to my skin unless I leave it on for at least an hour,or I have aggressively exfoliated my skin beforehand.In my opinion the strong anti-inflammatory properties of this mask far outway any slight yellowing ,which is not very noticeable and some people use this intentionally to cover up some of the redness and blotchiness from acne.

    Recipe #498205

    A DIY scrub to rescue your copper pots.I haven't tried it on any other metal,though I don't see why it wouldn't work (I think the acid may corrode aluminum ,but it should be fine on stainless steel).The recipe can easily be doubled,tripled, suit your needs.

    Recipe #493679

    I found this recipe in a Rick Bayless cookbook,and just had to try it.Mint always seems just a touch exotic to me when used in savory dishes,and I was intrigued.It turned out to be a warm and comforting legume soup,very Mediterranean in flavor,but with a New World earthiness from the chiles,and yes,just the slightest hint of freshness from the mint.Now when I make this,I don't usually make the pasilla chile "condiment" ;I just toast and crumble a pasilla chile pepper to sprinkle into the pot of soup .Rick Bayless also suggests simply serving it with some bottled hot sauce ,which is good too.From Rick Bayless's Mexican Kitchen;He attributes it to an earlier cookbook called Mexico en la cocina de Marichui.

    Recipe #493645

    Crumbly Mexican peanut cookies.Use roasted peanuts that have not been salted,remove the papery skin ,and grind in a spice mill or coffee grinderThey should be a powder,more or less uniform ,but a few pieces add texture.Peanut butter cannot be substituted.Yield is aprox.

    Recipe #493644

    The homemade version of the red tomato flavored rice found at Mexican restaurants everywhere.The soaking and frying are classic methods to keep the grains seperate.You may omit the soaking if you wish to save time,but don't skip the frying.Frozen green peas,quickly defrosted under hot water are easy and taste better than canned peas.You can add corn kernels,blanched green beans,etc.according to what your family likes,but the peas and carrots are essential.I don't usually make this with cilantro but it can be a nice for a change.

    Recipe #493639

    A simple herbal tea that's good for upset stomachs.Fennel has been used for centuries all over the world to sooth and relax the digestive system and freshen breath after a heavy meal.Fennel tea is gentle enough to give to colicky children,just omit the honey if they are very young and give a small spoonfull at the time.Fennel is also supposed to help milk production in nursing mothers and to help with other female problems,as it does have a slight hormonal affect on the female system.It's also just a nice hot drink to relax with before bed.

    Recipe #493637

    I know probably doesn't need yet another recipe for this classic drink ,but this version from Saveur's Mexico issue seems to have the perfect proportion of sweet,tart,and a hint of spice,so I want to go ahead and share it anyway.Enjoy!

    Recipe #493636

    A homestyle soup I make often.The recipe looks long and tedious,but that's just because I've spelled it out step by step.Keep in mind this is usually a last minute meal and so it's a very fly-by-the -seat-of -your pants recipe and is open to a lot of variation and substitutions.Feel free to use less garlic,and the cumin,oregano,and chile are really just to taste as well.You may not want to use 1whole tablespoons of cumin or chile.Use your instinct and taste as you go.Note:I like the flavor of the roasted tomato sauce but you can make the sauce with tomato puree if you want to save time.Any pasta shape you like will work.I usually have macarroni or penne.If you use something smaller like angel hair,stars,or alphabet noodles watch them carefully so they don't overcook.This is nice with some eggs poached in the broth,especially if you need to stretch the meat you have and make this feed more people.Add them when the meatballs are all but done and just make sure the broth is barely simmering .Serve with lime halves to squeeze into the broth.Yield is approximate.

    Recipe #493635

    The recipe for these crumbly cookies made with toasted masa harina and coffee comes from the Huasteca region of Mexico. They aren't very sweet so you may want to top them with additional powdered sugar. The dough should be durable enough to work with at room temperature,but if your kitchen is very hot,you may chill it for 20 minutes to firm up.Yield is only approximate.

    Recipe #493634

    A simpler version of Mexican white rice.This is the way the DH and family make rice to go with mole and other dishes with rich sauces.The broth is taken directly from the pot of boiling chicken for the mole,or whatever other dish is being made.If you are using cold broth it needs to be heated up first.This is not a flavorful rice pilaf,but a softer rice dish that's almost soupy and only flavored by the broth and large chunks of tender garlic.If,like me,you prefer a drier ,fluffier texture,you can use only 4 cups of broth.

    Recipe #493476

    This is really three recipes in one (previously posted recipes #493474,#493473,and #493472).Three bands of rice-red,white,and green-are arranged to mimic the colors of the Mexican flag.This makes a good dish for serving a crowd as everyone can choose their favorite flavor or try one of each.Very pretty and good to serve on Mexico's Independence Day(El Dia de Independencia,September 16) or Cinco de Mayo.The original recipe is from Frida's Fiesta.It may be easier for you to saute the rice seperately in 3 batches,if you prefer.That way you can concentrate on each batch at a time.You would use 1 cup of rice in about 2-3 tablespoons of oil for each batch,and dividing the onion and garlic among each pot.I like to save time by sauteeing it all at once.It helps to have the 3 smaller pots with a little extra oil already hot when you are ready to add the purees,but this does take a little multitasking at the stove.Don't sweat it,take your time the first time you make it and wait until you've completed each batch before heating each pot with a little oil in it.You can always make the rice earlier in the day and reheat right before serving.

    Recipe #493475

    A delicious and colorful side dish to accompany Mexican meals.This is flavored with tomato like arroz a la mexicana but it omits the vegetables that are usually found in it.Steps 1-3 are optional and may be skipped -see recipe #493472 Arroz Blanco (Mexican Style White Rice) for further details.This recipe is from the cookbook Frida's Fiesta

    Recipe #493474

    This is my all time favorite way to eat rice.The chile,cilantro and lime not only give the rice a zippy flavor they make it turn a beautiful bright green.A couple of cloves of garlic are a nice addition.Steps 1-3 are optional -see recipe #493472, Arroz Blanco (Mexican Style White Rice).You may skip ahead to frying the rice if you wish.I tried the original recipe years ago from the cookbook Frida's Fiesta.

    Recipe #493473

    An easy versatile rice dish that can be paired with anything.Don't let the name or the white color fool you though:this is not plain rice-it is full of flavor.Soaking the rice serves to eliminate some of the excess starch making the grains seperate and fluffy and cuts down on the cooking time slightly.I admit that I am usually in a rush and skip this step-believe me the rice will still be perfectly fine without the soak, so steps 1-3 are really optional.More important is the step of frying the rice in oil,which also helps each grain to stay seperate,but also imparts a slightly nuttier flavor to the rice.This recipe is from Frida's Fiesta.

    Recipe #493472

    A delicious crowd pleasing dish and ,if not overspiced,very kid friendly.The original recipe was from Frida's Fiesta,and I have changed it very little ,only adding more tomato and a pinch of cayenne as we like it a a little saucier.The vegetables can be precooked as can the chicken,making this a great make ahead dish and also a good way to use up leftovers.When making it with fresh ingredients just throw the potatoes and carrots in with the chicken first ,and add the other vegetables a few minutes before the chicken is ready;this saves on dishes :)

    Recipe #493471

    One of my favorite cookie recipes!Crisp buttery cookies with plenty of anise and sprinkled with cinnamon sugar.These are really good with steamy cup of Mexican hot chocolate on a cold winter evening.

    Recipe #492651

    These whimisically named cookies originally hail from Spain(similar cookies are made in France and other European countries) and are now popular in Mexico and the Phillipines.The cookies turn out like little spongecakes with crispy edges-elegant little bites that can be served with ice cream,custards,or chocolate.Make sure to store any leftover cookies in an airtight container to preserve their texture.

    Recipe #492650

    Easy, colorful dessert or snack.This is from In The Kitchen With Rosie

    Recipe #492615

    A blueberry cobbler made with spelt flour,wild berries,and honey,this is one of my Grandmother's favorite desserts.She gave this recipe to me a few years ago;she got the recipe from a health food magazine.Spelt is a type of wheat;whole wheat pastry flour can be substituted.You can also substitute any honey for the lehua honey.

    Recipe #492614

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