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: Combine dry ingredients & cut in 1 Tbls
1: lard
2: Dissolve yeast in water
3: Add yeast to milk, cooled to room temp
4:
5: If not using yeast, use 1 1/2 cups milk, omit water
6: Make a well in center of dry ingredients
7: Add 1 1/4 cups liquid to dry & work into a dough
8: Add more liquid until dough is firm & springy & holds its shape, similar to yeast dough
9: Knead dough 15-20 times, then invert bowl over dough & set aside for 10 minutes
10: Heat lard to 420 in deep fryer
11: Roll 1/4 of the dough to 1/4" thick or slightly thinner, then cut into squares or triangles; do not reroll dough
12: Cover cut dough with towel
13: Fry them, one at a time, in hot fat
14: They should puff up & become hollow very soon after being dropped into fat
15: To assure puffing, slightly stretch each piece of dough before lowering into fat, then place rolled or top side of dough into fat first, so it will be on bottom
16: Hold each piece of dough down in fat until if puffs
17: Drain on paper towels
18: Serve with honey
19: File ftp://ftp
20: idiscover
21: co
22: uk/pub/food/mealmaster/recipes/mmkah001
23: zip