Mix all ingredients in no particular order. Pour into casserole dish, leaving some room to rise. Bake at 350 degrees for 1 hour or until set.
Mix spices and reserve. Heat nuts in a dry skillet and cook, stirring frequently until they begin to toast – about 4 minutes. Melt butter in microwave; add spices, water and salt. Add to nuts, stirring until the sauce thickens and nuts are glazed – about 4 minutes. Transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let nuts stand until cooled and the sugar has hardened – about 10 minutes. Store in an airtight container.
Beat butter and sugar. Add dry ingredients. Beat egg
yolks well and add sour cream to eggs. Add egg and cream mixture to remaining mixture. Add vanilla and salt to taste. Roll out and sprinkle with sugar. Bake at 400 degrees for 10-12 minutes.
Prepare strawberries with vinegar and sugar at least an hour before making sorbet. Cut berries in quarters. Place berries and mint in processor and blend until uniformly smooth. Add wine and continue to blend. Freeze in ice cream maker.
With a fork, lightly beat the eggs, salt and milk in a bowl. Add the fish pieces to the bowl mix well and let fish marinate for 1 hour, mixing occasionally.
Cut onion into very thin rings and put in bowl of cold water to soak for 5 minutes. Heat oil and butter in heavy sauce pan over medium heat. When melted, drain onion rings and add to pan. Sauté for 5 minutes over low heat. Add peppercorns, bay leaves and wine vinegar to pan. Cook slowly for 2 minutes. Then add water and simmer for 30 minutes. Season with salt and pepper to taste. Keep sauce warm while cooking fish. Finely chop parsley and garlic together on a board. Soak raisins in a bowl of lukewarm water for 15 minutes.
When fish has marinated for an hour, heat 1 qt. of vegetable oil with 4 T. butter in a deep fat fryer. Lay a sheet of aluminum foil on a board and spread 1 cup of bread crumbs on the foil. Remove fish from eggs mixture, cut into 2 x 4 pieces and bread them on both sides, pressing the fish pieces all over with the palm of your hand to be sure sides are uniformly coated. When butter is completely melted and oil is hot (about 375 degrees), add fish pieces and cook for 1 minute on each side. Transfer cooked fish to a large serving platter (do not line platter
with paper towels). When all fish pieces are cooked and on platter, sprinkle them with garlic and parsley. Drain raisins, pat dry with paper towels and spread them all over fish along with pine nuts. Pour reduced hot sauce over everything.
Cover the platter with aluminum foil and let stand for at least 1 hour before
serving.
Brown chuck with onion in butter. Add rest and simmer for 30 minutes.
Mix shrimp, chestnuts, etc. Trim crusts off bread. Spread each slice with 1/6 of
mixture. Fry upside down in oil for 1 minute (40 seconds works better). Then
turn and fry a few seconds. Drain on paper towel and serve warm.
Mix everything, but shrimp. Then, fold in drained shrimp.
Mix, mold and chill
Cream the butter. Add rest of ingredients gradually. Drop by spoonfuls onto cookie sheet and press. Bake 375 degrees for 12-14 minutes.