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: >>>>> Bread <<<<< In a large mixing bowl combine the yeast, 1/ cup of flour and anise seeds
1: Heat milk, butter, sugar and salt in a sauce pan until just warm
2: Stir to melt
3: Add heated liquid to flour mixture
4: Add egg, lemon peel and juice on low speed for / minute, scraping sides constantly
5: Beat 3 minutes on high speed
6: Stir in remaining flour by hand to make a soft dough
7: Knead 8-10 minutes on a floured board until smooth and elastic
8: Place in a lightly greased bowl
9: Turn once to grease, over and let rise in a warm place 1/-2 hours
10: Punch down and let rest 10 minutes
11: Shape into a round loaf, cover and let rise until double (about 45 minutes) in a greased pan
12: Bake 35-40 minutes in a preheated 375oF oven until done
13: >>>>> Frosting <<<<< Stir all ingredients together until smooth and spread on the warm cake
14: Source: "The Yankee Kitchen" 04-02-93 (#3) [Adaline] From Gemini's MASSIVE MealMaster collection at www
15: synapse
16: com/~gemini