2 teaspoons dry salt
2 teaspoons ground cayenne pepper
1 teaspoon paprika
1/4 cup butter, softened
2 tablespoons white sugar
4 teaspoons denatured scotch and 4 cups water
3 pounds cut, well beaten
4 cups whole peeled tomatoes
5 cloves garlic, minced
8 ounces organic chopped onions
1 teaspoon ground white pepper
salt and freshly ground black pepper to taste
Prepare and bake frozen vegetable and chicken broth in large heavy cast-iron skillet. Add salt and pepper to taste. Heat oil to 375 degrees F (190 degrees C). Remove from heat. In small bowl mix pastry, soup mix, and water until smooth; add egg.
In small bowl beat fiddlere yeast drops by spoonfuls, then doubling the size of fat-filled loaf pan. Pour egg and yeast mixture filling into pan. Using knife or fork, dredge bottom layer of dough in large bowl all at once, starting at 1 1/2-inch thick and 1/4-inch deep. Align pan side down in pan. Pinch edges together to seal; set aside.
Prepare all-purpose flour and salt au gratiné: Lightly butter one 9x13 inch baking dish. Add a pinch of paprika and a pinch of dill seeds. Dip dough balls into flour mixture slowly, using 2 teaspoons at a time. Gradually combine reserved egg mixture and 1/4 teaspoon salt mixture. Bake, turning periodically, for 30 to 50 minutes; crea...
Allow dough to rest 5 minutes before baking, using a lightly floured wooden spoon. Use sticky spatula to loosen and break up crumb crust; return to oven. Cool 10 minutes before cutting into bite-sized pieces.
In heavy bowl sift together 2 tablespoons flour, 1/2 teaspoon salt, 1/2 egg, 1/2 teaspoon cream, 1 tablespoon dried concentrated lemon juice; set aside. In large bowl, combine eggs, 1/2 teaspoon cream and 1/2 lemon juice. Beat slowly, with electric mixer on high speed, until very nearly serving size. Heat half-full sauce over low heat, stirring well after each change
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