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Marzipan Roses

Marzipan (available at local grocery or gourmet market -
    make sure marzipan is pliable before you buy it)
Gel paste food coloring (color desired for roses)
Green gel paste food coloring (for petals)
Plastic glovesTint the marzipan to desired shade then work the marzipan with your hands until the color is evenly distributed and is warm to your touch. It will develop a gloss as you work it.Break off small amount and roll it in your palm until round. Pinch the end to make a point like a strawberry. Set on wax paper.Break off a slightly larger piece, about the size of a small marble. Roll the piece in your hand until round, then begin flattening the ball with your thumb. (the flatter you make it, the more realistic the rose, especially the edges. If it tears, just put it back together.When it is flattened thin, pick up the strawberry-shape ball and wrap the ball with the flat petal. It is best to only leave a little of the point of the strawberry shaped ball showing to create the center of the rose. Then roll the edge of your first petal like a rose that is beginning to open.Repeat this procedure until your are pleased with the size. A few petals creates a bud...more creates a full blown rose.To finish, flatten some green tinted marzipan and make a star shape either with a knife or by pinching. Place the green star on the bottom of the rose to simulate the base of the flower.Make the leaves out of the green marzipan by rolling and flattening to a realistic shape. You may use a knife to simulate the veining and serration of the leaves.Place the finished roses on cake.

Chimichangas
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)

Enchiladas
EnchiladasSee instructions under "." (Upload by user)

Coconut
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Pizza, grilled
Pizza (Grilled)To grill pizza, turn your grill into an outdoor oven. First, build a fire for indirect heat cooking: For a circular charcoal grill, carefully push the hot coals to the perimeter of the fire bed; for square or rectangular charcoal grills, push the hot coals into half of the (Upload by user)

Chihuahua cheese
Chihuahua CheeseMozzarella or Monterey jack may be substituted for this cheese. (Upload by user)

Chile paste
Chile PasteFry chiles in a little canola oil until they just begin to darken and become fragrant. Or you can toast the chiles by placing them in a 275 degree F oven for 5 to 10 minutes or until they become fragrant; but do not allow them to scorch.After frying or toasting the chil (Upload by user)

Chile powder
Chile PowderRoast whole dried chiles in an ungreased, very hot cast iron skillet, shaking the pan from time to time to avoid any scorching. This only takes a little under a minute. Remove the chiles from the pan, let them cool enough to be handled, and break them apart. Discard the stems (Upload by user)

Chiles
ChilesTo roast and peel chiles, cut a small slit in the chile close to the stem end so that the steam can escape. Put chiles on a baking sheet and put directly under the broiler or on a screen on the top of the stove. They can also be plunged into hot canola oil to loosen the skins. (Upload by user)

Chili powder
Chili PowderChili powder is NOT chile powder. Chili powder is a blend of ground chiles along with other spices. A good commercial brand is "Gebhardt�." (Upload by user)

Achiote seeds
Achiote SeedsBefore using, soak overnight in water, then grind into a paste. (Upload by user)
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Cilantro
CilantroStore it in the refrigerator with the stems in water and plastic loosely covering the leafy tops. To use, strip the leaves from the thick stems, discard the stems, and use the leaves either whole or coarsely chopped. If cilantro is unavailable, use parsley and/or basil. (Upload by user)
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Cinnamon sugar
Cinnamon SugarStir 2 cups sugar and 5 tablespoons cinnamon together until completely mixed. Store in a tightly capped jar with a shaker top for up to 6 months.This is good sprinkled on Indian fry bread, bu?uelos or buttered French toast. (Upload by user)
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Colored sugar
Colored SugarTo make, combine 1 cup sugar with a few drops of desired food coloring. Shake in a jar until the color is evenly distributed.Another way to make it is to put sugar in a zip type bag with a few drops of food coloring. Close the bag, then knead the color into the sugar. (Upload by user)
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Confectioners` sugar
Confectioners` SugarThis is also known as "powdered sugar" or "10X sugar."To make, blend 1 cup granulated sugar on the highest speed of a blender for 2 minutes. Add 1 tablespoon cornstarch to keep the sugar from packing down. Store in an airtight container. (Upload by user)
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Corn husks
Corn HusksTo use, soak the husks in hot water for at least 15 minutes, then remove them. Remove any silk and dry them lightly with a towel. (Upload by user)
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Corn tortilla shells
Corn Tortilla ShellsPreheat canola oil in a deep fryer to 350 degrees F to 375 degrees F.Cut 4 slits on a corn tortilla, equally spaced, as though cutting a pie, but stop about 1 inch short of the center of the tortilla. Put a tortilla in the deep fryer and, using a long handled s (Upload by user)
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