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: Place frozen rolls in bundt pan
1: Melt butter and pour over rolls
2: Mix pudding, brown sugar and nuts togehter
3: Sprinkle mixture over rolls
4: Cover pan with paper towel or waxed paper and let rise overnight
5: Bake 350 degree oven for 30 minutes
6: From Gemini's MASSIVE MealMaster collection at www
7: synapse
8: com/~gemini