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Recipe By : Too Hot Tamales Show #THSP01 In a heavy bottomed sauce pan heat milk, sugar and rose petals (reserving a few for garnish) over moderate heat until almost boiling. Puree mixture in a blender with almonds. Add natural food coloring and strain. Chill thoroughly and process in an ice cream maker. Serve in chilled glasses with a few fresh petals to garnish. Yield: 2 to 4 servings *Note: Most roses from the florist are treated (rendering them unfit for consumption), but there are organic roses available for cooking from some specialty herb growers. Look for some red which add color and some pink which have more flavor. If you grow your own and dont spray them, they would be fine for this recipe provided you wash the petals briefly. Oaxaca, Days Of Mescal And Roses Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #615 by Peggy Morgan <firstname.lastname@example.org> on 97
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|Serving Size: 1 Serving (768g)|
|Recipe Makes: 1|
|Calories from Fat: 226 (9%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||34 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 9.8mg||3 %|
|Sodium 50.5mg||2 %|
|Potassium 519.3mg||14 %|
|Total Carbohydrate 615.6g||181 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 609.9g|
|Protein 13.8g||20 %|
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Calories per serving: 2648
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