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
0: Thaw fish if frozen
1: Rinse and pat dry with paper towels
2: In a shallow dish, combine flour and garlic salt; set aside
3: In another shallow dish, combine beaten eggs and milk; set aside
4: Combine parmesan cheese, crushed crackers and parsley
5: Coat fish with flour mixture
6: Dip fish in egg mix, coating both sides
7: Roll fish in cracker crumb mix to coat evenly
8: In a skillet, heat oil; add fish in a single layer
9: If fillets have skin, fry skin side last
10: Fry fish over medium heat on each side for 4-5 minutes
11: Fish is done when it flakes easily
12: Drain on paper towels
13: Serve with lemon slices if desired
14: File ftp://ftp
15: idiscover
16: co
17: uk/pub/food/mealmaster/recipes/mmkah001
18: zip