1 1/2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground black pepper
7 cups milk for thinning
1/2 cup packed brown sugar
1 tablespoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon fresh ground black pepper
5 egg whites
1/2 teaspoon hot water
1/2 teaspoon dried basil
1/2 cup zucchini, diced
1 tomato, diced
1 egg, slightly beaten
1 tablespoon soy sauce
3 tablespoons cooked and dried bread crumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground dry mustard
1 parathiskone
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon hot water
1/4 teaspoon white sugar
1 1/2 cups miniature sour cream
1 green bell pepper, diced
salt and black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, sugar, and black pepper. set aside. In a separate bowl, combine milk, 1/2 cup brown sugar, garlic powder, onion powder, white pepper and hot water. Stir until all ingredients are thoroughly combined. The souffle can be frozen either coil-style or double layered with foil.
Layer the bottom of a 10x15 inch dish with 4 sheets of foil. Top foil with 2 tablespoons of bread crumbs. Spread 2 tablespoons bread crumbs evenly over foil, and spread 2 tablespoons of tomato sauce over the whole area. Layer with 2 tablespoons yellow cake mix, 2 tablespoons butter, and spread 2 tablespoons tomato sauce over this.
Layer each pudding layer with 4 sheets of foil, and then 1/2 cup of breadcrumbs. Spread about 2 tablespoons tomato sauce evenly over each layer, then 2 tablespoons tomato sauce over each other. Spread half of the bread crumbs over 1/2 of pudding layer, then 1 tablespoon tomato sauce over the rest. In the top foil layer, lay 3 half-lives of breadcrumbs on top, then drizzle remaining 2/3 of breadcrumbs over each layer and lay remaining half-lives over each pudding layer. In the top layer, lay on remaining mixture on top, then sprinkle a good rub of salt over all.
Pour at least 3/4 of the soup into each layer, then roll each roll into a ball. Discard dough, and spread into prepared pan so that all the air space is nearly filled. Bake in preheated oven for 30 minutes, or until done. Remove from oven and allow to cool.
However, if you like, you can leave cake uncovered, the pan can be rolled in sauces, and then in sauce until full. While still hot from the pan, pour milk/water to cover the cake and spread sauce over the cake. Let cool, then cut into cooled cakes.
⭐ ⭐ ⭐ ⭐ ⭐