1 : /2 lb Stew Beef
1/2 : c Brown Sugar
1 : /2 lb Pork -- Cubed
1/4 : c Chili Powder
3 : Green Peppers -- Chopped
1/4 : c Cider Vinegar
2 : Onions -- Chopped
2 : ts Salt
6 : oz Tomoto Paste
1 : ts Dry Mustard
1 : c Water
2 : ts Worcestershire Sauce
4 : Swordfish steaks
2 : Cloves garlic; minced
3 : tb Extra virgin olive oil
4 : c Prepared or homemade chunky
-tomato : -tomato sauce
3 : tb Cilantro; finely chopd
Fresh : Fresh ground pepper; to
-taste : -taste
4 : tb Black olives; minced
1 : ts Sugar
1/3 : c Lime juice
Parsley : Parsley sprigs; for garnish
4 : Scotch Bonnets; seeds and
-stems : -stems removed; diced
1/4 : c Finely chopped onion
6 : Green onions; white part
-only, : -only, chopped
1/4 : c Red wine vinegar
1/3 : c Vegetable oil
2 : tb Dark rum
1 : tb Brown sugar
1 : tb Minced fresh thyme
1 : ts Freshly ground black pepper
1/2 : ts Ground cloves
1/2 : ts Ground nutmeg
1/2 : ts Ground allspice
1/4 : ts Ground cinnamon
1 : cn (4-oz) chopped Plum
-tomatoes : -tomatoes
2 : Limes; juice of
Some : Some chiles; chopped
2 : Cloves garlic; crushed
6 : Spring onions (scallions);
-chopped : -chopped
1 : ts Sugar
2 : tb Unsalted butter
1/4 : c Egg beaters¨ 99% egg
3: Bag all that
0: The toll house recipe says carefully add the ingredients, mix this with that, dry stuff first
1:
2:
4: Get a big bowl, and throw in everything except the chips & the nuts
5: Mix this around
6: If the butter is soft it goes fast
7: If the butter is frozen it takes patience
8: Then add the chocolate chips and the nuts
9: Scoop out heaping tablespoon fulls of dough and put them on a baking pan about two inches apart
10: [A few notes: Instead of butter you can use margarine or some butto-marga-blend
11: Don't leave out the salt, it's what really makes chocolate chip cookies happen
12: If you're worried about your health what are you eating chocolate chip cookies for? Some people have complained that my cookies are too rich and they get dizzy or feel buzzed
13: Mix at your own risk
14: ] The dough can be saved in the refrigerator for 5 days or so
15: Probably longer
16: Maybe indefinitely
17: Now the baking
18: The parameters to cookie baking are virtually unlimited -- altitude, humidity, oven thermal-stability
19: Again, punt the neurotic approach
20: Set the oven to about 375F degrees
21: If you remember to preheat, even better
22: A cold oven tends to make them melt before they bake so you get flat crispy cookies rather than what crispy on the edges and gooey in the middle, but these are fine aesthetic points
23: Bake the cookies in for 9-10 minutes and then check them
24: Raising or lowering the rack can effect how the cookies bake but its not clear exactly how
25: All sorts of hypotheses can be considered while the cookies burn in the mean time
26: Just keep giving them another minute or two until they are done
27: I think that cookies are done when they are brown on the edges and bottom but just transitioned from the dough state in the middle
28: Sort of a dough triple point
29: Cookie nirvana
30: When they look done, take them out and eat immediately
31: You will be horribly burned but it's worth it
32: Enjoy NOTES : This recipe comes from Dave Wettergreen who swears by it
33: He claims that he almost always has the dough in his fridge, ready to whip up into cookies
34: From his instructions it is clear that he has definitely made inroads into mastering the art Posted to MC-Recipe Digest by The Moravecs <MoreVex@postoffice
35: worldnet
36: att
37: net> on Feb 26, 1998