Melt the butter with olive oil in a pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season it with salt and pepper, and simmer for 30 minutes. Heat the oven broiler.
Transfer the soup into bowls and place one slice of bread on top of each. Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
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Mix 2 tbsp sugar, 1 tsp salt and flour in a food processor until combined. Add lard and pulse 12 times. Add 1/2 cup butter and pulse 7 or 8 times until pea-size.
After that add ice water through the feed tube until dough just comes together. Divide the prepared dough into balls and make the balls. Wrap in plastic wrap. Flatten it into discs. Refrigerate for about 1 hr.
Put it in the lowest level of oven. Place a baking sheet on rack and preheat to 425 F. Roll the dough portion into a 12-in. circle on a lightly floured surface. Press onto a 9-in. pie plate, then refrigerate. Roll remaining dough portion into a 13-in. circle. Place on a large plate and refrigerate.
In a large bowl, toss the apples with lemon juice. Melt 2 tbsp butter in a large frying pan over medium. Add apples and cook, stirring, until liquid evaporates, 7 to 9 min. Transfer it to a baking sheet and set on a rack, turning occasionally, until cooled, 25 min. Stir 2/3 cup sugar, cornstarch, lemon zest, cinnamon, 1/4 tsp salt and nutmeg in a bowl. Sprinkle over apples and toss to combine. Pour apples and any juices into chilled pie shell, spreading evenly.
Spread the remaining dough over apples, pressing edges of dough together. Trim the edges with scissors, if needed, leaving 1/2-in overhang. Fold top edge under bottom edge, then crimp together using index finger and thumb. Cut 3 to 5 steam vents on top. Brush with egg wash without touching the edges. Sprinkle with coarse sugar.
Put the pie on hot baking sheet and bake for 20 min. Reduce heat to 375 F, then rotate the pie. Continue baking until crust is deep golden brown and a paring knife can be easily inserted into apples, 20 to 25 min. Cover with foil if browning too quickly. Cool on rack for at least 2 hr.
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Beat well the eggs and milk with a fork or beater. Add into it salt, pepper and nutmeg. Add the flour gently into it in small amounts and mix well with a fork. Add the whole flour till the mixture becomes thick and elastic. Let stand for 5 minutes while bringing a 3 qt pot filled with water to boil.
Add the prepared dough into a spatzle maker and press through. Let the dough hang into the water (be patient, it will fall off by itself, no need to cut it off).
When the noodles rise into the top, the recipe is ready. Strain it well. Transfer it into a bowl. Heat 1 tbsp butter in a large pan. Add chopped onions into it and simmer for 7 minutes. Add spatzle and sprinkle swiss cheese on top. Stir well until all cheese is melted. Garnish it with coriander leaves and serve hot.
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The yummy scene of White Witch’s ‘Turkish Delight’ is never forgettable by the ‘Narnia’ fans. The Chronicles of Narnia – The Lion, The Witch, The Wardrobe and of course, The ‘TURKISH DELIGHT’ ! Here comes the delicious recipe of ‘Turkish Delight’, from the evergreen movie ‘The Chronicles of Narnia’.
Sugar : 2½ cups
Cornstarch : 1¼ cup
Water : 2¼ cups
Lemon juice : 3 tablespoons
Pistachios : 3½ oz.
Hazelnuts : 3½ oz.
Orange blossom water : 1 tablespoon
Rose water : 1 tablespoon
Liquid food coloring
Cornstarch : 1 cup
Icing sugar : 1 cup
Before the preparation of the dough itself, take two 6×6 inch molds or boxes with parchment paper (or wax paper). Brush the paper lightly with oil. Spread cornstarch at the bottom of each mold or box lined with parchment paper. Roast the pistachios and hazelnuts seperately for a few minutes in a hot pan. Put them aside.
Boil 1 cup of water and add into it the sugar and lemon juice. Keep a medium flame. wait till the foam forms. Continue cooking until the sugar mixture reduces and thickens but before it changes to a caramel color.
Check on the sugar syrup. The syrup should not cover the bottom of the pan back too quickly as it should not be too liquid. In a bowl, mix 1¼ cup of corn starch with 1¼ cup of cold water and stir well to completely dissolve the cornstarch in the water. Then add this mixture to the syrup prepared above. Reduce heat to low and stir constantly. The mixture will slowly thicken and become more difficult to mix. Stir continuously.
The preparation is ready when it is completely detached from the bottom of the pan. It can take between an hour and an hour and a half. Divide dough into two equal parts. In the first, add a tablespoon of orange blossom water, the roasted pistachios and desired coloring and stir well.
In the second, add a tablespoon of rosewater, roasted hazelnuts. Divide each dough into molds or boxes and smooth the surface as much as possible.
Cover with aluminum foil. Let it dry for 24 hours. Turn the dough over and cut into squares with a large smooth knife. To facilitate cutting, coat the knife with oil with a brush before each slicing.
Pour the small cups of powdered sugar and cornstarch in a dish and mix well. Roll each cut square in this mixture once, then again. You can also put the sugar and cornstarch mixture in a freezer bag and add the squares of Turkish delights in small quantities and mix well to coat completely. Since we are covering the Turkish with a mixture of icing sugar and cornstarch, the color will fade quite a bit. So adding a bit of color will be a good option.
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Melt the butter over medium-high heat in a small heavy bottomed pot. When it starts to bubble and foam, add the flour and whisk for about 30 seconds. Stir continuously. Add the warm milk and stir gently.
Spread the Dijon on one side of the bread slices. Top 2 pieces of bread with even amounts of the ham and cheese. Place the other two pieces of bread on top to make the sandwiches. Melt one tablespoon of butter in a pan. Place each sandwich and lightly brown on both sides.
Place the sandwiches on a sheet pan. Top with the béchamel sauce. Top each with the grated Gruyere. Place it under broiler until golden brown and bubbly. Serve hot.
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Take a pan and add the oil, butter and chopped onion into it. Put the flame on medium. Cook and stir the onion until it has become translucent. Add the chopped celery and carrot. Cook for about 2 minutes.
Add the ground beef, salt and a few grindings of pepper. Crumble the meat with a fork. Stir continuously and cook well. Add milk and simmer slowly. Stir continuously, until it has bubbled away completely. Add about 1/8 teaspoon of nutmeg, and stir.
Add wine and let it simmer until it has evaporated. Add the tomatoes and stir thoroughly. When the tomatoes begin to bubble, turn the heat down. Cook, uncovered, for 3 hours or more. It will begin to dry out and the fat separates from the meat. At the end, however, no water at all must be left and the fat must separate from the sauce. Check the salt. Toss with cooked drained pasta, with one tablespoon of butter. Serve with freshly grated Parmesan !
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Preheat the oven to 200 degrees C. Apply the cooking spray in a baking dish. In a large bowl, mix spinach, 1 teaspoon lemon juice, 1 teaspoon lime juice, and 1/2 teaspoon chipotle powder. Cover the bottom of the baking dish with the mixture. Set it aside.
Mix thoroughly the tomatoes, red onion, jalapeno peppers, habanero peppers, black olives, remaining lemon juice, remaining lime juice, and remaining chipotle powder together in a large bowl. Place the salmon fillets on top of spinach in the baking dish and top with tomato mixture. Bake it in the preheated oven for about 14 minutes. Test the consistency with a fork. Take it out and serve hot!
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This Italian sweet cream dessert will surely take you to a toothsome world!
Cream : 2 cups
Vanilla Pod : 1
Sugar : 2 1/2 tbsp
1 leaf of Gelatin
Vanilla essence : 1 tsp
Dark rum : 1 tbsp
Strawberries for garnishing
Soak the gelatin leaf in a little cold water until it becomes soft. In a heavy based pot, add the cream and sugar. Split and scrape out the vanilla pod. Add the whole pod and vanilla extract to the pot. Mix and bring the whole ingredients in the pot to boil.
Take off the heat and add the soaked gelatin into it, until it gets dissolved. Add the rum into it. Strain this through a fine sieve, into the moulds of your desired shape. Refrigerate this overnight, until it sets well. Before taking it of from the moulds, dip these moulds in warm water for about 5 seconds. Take it out, garnish it with strawberries and serve!
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4 medium boneless, skinless chicken breasts (about 2 pounds total)
1 head garlic
Fresh rosemary, cut or broken into small pieces : 6 sprigs
Olive oil : 1 tbsp
1/2 large lemon
Crostini, for serving
Blend the water, feta, salt, and pepper in a bowl, until it becomes smooth. Put the chicken breasts in a large resealable plastic bag or container. Spread the brine over the chicken and cover it. Refrigerate at least 8 hours or overnight.
Arrange a rack in the middle of the oven and heat to 400°F. Remove the chicken breasts from the brine, pat dry with paper towels, and place in a single layer in a baking dish or on an aluminum foil-lined rimmed baking sheet. Let sit for about 30 minutes at room temperature.
Take some garlic cloves, peel, smash, and scatter around the chicken. Cut the top off the remaining garlic head to expose the cloves, cut in half horizontally, then place the 2 pieces in the pan. Sprinkle the rosemary sprigs over the chicken, then drizzle with the oil. Roast until an instant-read thermometer inserted in the thickest part of the breasts reads 165°F, 35 to 45 minutes.
Take out the chicken breasts from the oven, squeeze the juice from the lemon half over the chicken, and let it rest for 5 minutes before serving. Squeeze the roasted garlic cloves out of their peels onto crostini, if desired.
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