4 : Chicken breasts, skinless,
-boned : -boned
2 : cl Garlic; minced
1 : c Sour cream
2 : tb Lemon juice
1/2 : ts Paprika
1 : ts Tabasco sauce
1 : c Breadcrumbs
1/2 : c Butter
1/2 : c Cheap mustard
2 : Peeled and deseeded mangoes
2 : Limes (peeled)
1 : Lemon (peeled)
1/2 : c White vinegar
2 : tb (heaping) brown sugar
12 : -(up to)
15 : Habeneros
1 : tb Black peppercorns freshly
-ground : -ground
1 : ts Fresh ground cloves
Salt : Salt liberally
1 : Head cauliflower
1 : tb Salt
1/2 : Lemon; juice of
For : For the dressing:
12 : Black olives; pit & slice
-thin : -thin
1 : tb Capers; drained
1 : ts Fresh thyme leaves; or /2
-tsp. : -tsp. dried
1/4 : c Olive oil; or to taste
3 : tb Lemon juice
Salt : Salt
Freshly : Freshly milled black pepper
8 : oz Fresh whole-milk mozzarella
Or : Or imported buffalo-milk
Mozzarella : Mozzarella -- at room
0: To make mix, combine all ingredients in plastic bag except lemon zest
1: Add zest and shake bag well
2: Seal and set aside until needed
3: To make 1 loaf: sprinkle yeast over warm water and let foam for 5 minutes
4: Place 2 cups of well sahken mix into a large bowl with the milk, butter and yeat mixture and beat with an electric mixer until well blended
5: Cover bowl and let mixture rise in a warm place for 30 minutes
6: Then place two more cups of mix onto the surface of dough in bowl
7: Beat until well blended again with mixer or by hand
8: Place a little flour on work surface and mix in the raisins and currants
9: Incorporate this into the dough and knead until smooth and elastic, adding additional flour to make a fairly stiff but pliable dough
10: Place dough in a large grerased bowl and turn to coat
11: Cover and let dough rise double in bulk, about 1 to 2 hours
12: Punch down and knead into a round loaf
13: Place on baking sheet and allow to rise double in bulk
14: Bake in a 350 oven until done, about 50 minutes
15: Makes 1 large loaf
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini