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: Caraway seeds In large mixer bowl, combine 1 cup all purpose flour, 1 cup rye flour, yeast, bran cereal, salt, caraway seed and onion powder; mix well
1: In saucepan, heat milk, 1/2 cup water, molasses, oil and chocolate until very warm (125-130 degrees; chocolate does not need to melt)
2: Add to flour mixture
3: Blend at low speed until moistened; beat 3 minutes at medium speed
4: By hand, gradually stir in remaining rye flour and enough remaining all purpose flour to make a firm dough
5: Knead on floured surface until smooth and elastic, about 5 minutes
6: Place in greased bowl, turning to grease top
7: COver, let rise in warm place until double, 30-45 minutes
8: Punch down dough
9: Divide into 2 parts
10: On lightly floured surface, shape each half into a round loaf
11: Place in greased 8 inch layer cake pans
12: Cover; let rise in warm place until almost doubled, about 15 minutes
13: Bake at 375 degrees for 40-45 minutes
14: Combine 1/4 cup water and cornstarch for glaze in small saucepan; heat to boiling
15: Brush on loaves 5 minutes before end of baking
16: Sprinkle caraway seeds on loaves, if desired
17: Return loaves to oven for 5 minutes or until glaze is glossy and loaves sound hollow when tapped
18: Remove from pans when cool
19: From Gemini's MASSIVE MealMaster collection at www
20: synapse
21: com/~gemini