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  • Cream of Broccoli Cheddar Cheese Soup Recipe - Soup | You're the Chef
    roux 1 1 2 c heavy cream 2 c shredded cheddar cheese add more if it is to your taste to taste ground white pepper to taste salt Directions Step 1 procedure Heat a 4 qt soup or stock pot Add the melted butter and the onions and cook them until the onions begin to soften but not turn brown Add the chopped broccoli stalks and stems bay leaf parsley and chicken stock Bring the liquid to a boil and allow the broccoli to cook rapidly with the pot covered until the broccoli is tender but not cooked to an off green color Step 2 procedure Remove the pot from the heat and using a blender hand held immersion blender or BRR Stick mixer or a hand held potato masher depending on how smooth you want the soup to be puree the soup in small batches using a bowl to hold the pureed mixture When all the soup is pureed return the pot to high heat When the soup comes back to a boil stir in the roux in small batches with a wire whisk or heavy spoon until the soup thickens to a heavy consistency Turn the heat down

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=78 (2016-02-13)
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  • Creamy Winter Squash & Leek Soup Recipe - Soup | You're the Chef
    2 c salted butter 2 c sweet potatoes peeled cut in small pieces 6 c water or chicken stock 1 each bay leaf Step 3 2 c heavy cream 1 4 c parsley chopped 1 4 c granulated sugar to taste salt to taste ground black pepper Directions Step 1 procedure To yield this amount of fresh squash use 1 large butternut squash or one medium pumpkin Cut the squash into large pieces remove the seeds and bake it in a covered pan with one inch of water for 1 1 2 hrs at 375 F until the squash is tender Allow the squash to cool and then remove the skin Step 2 procedure Sweat the leeks and butter in an 8 qt soup pot When the leeks have softened add the cooked squash potatoes stock or water and bay leaf Simmer until the potatoes are tender Remove the bay leaf and puree the soup until it is smooth Step 3 procedure Return the soup to the heat and add the cream and parsley Taste and adjust the seasoning with the sugar salt and pepper Optional To make and use this soup as a complete meal add your choice of

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=80 (2016-02-13)
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  • French Onion Soup Recipe - Soup | You're the Chef
    brown stock or beef bouillon 1 4 c parsley chopped fine 1 Tbsp thyme stripped and chopped 1 each bay leaf to taste salt to taste ground black pepper Step 2 1 each loaf of French bread 1 2 c melted butter Step 3 1 4 lb Gruyere cheese sliced 1 4 c Parmesan cheese grated Directions Step 1 procedure Heat a large 6 quart soup pot over high heat Add the butter and onions and allow the water to evaporate as the onions begin to cook stirring occasionally When all the steam is gone they will begin to brown Lower the heat to medium high and stir frequently to avoid burning while the onions brown completely Once the onions are a rich golden brown add the stock parsley thyme and bay leaf and simmer for about 45 minutes Season the soup with salt and pepper and hold until you are ready to serve Step 2 procedure While the soup is simmering slice the bread into rounds that will fit into your soup bowls or crocks Brush them with butter and bake them until they are golden brown Step 3 procedure When you are ready to serve place some hot

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=92 (2016-02-13)
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  • Gumbo Fruits de Mer Recipe - Soup | You're the Chef
    dice 3 4 c celery medium dice 3 4 c green pepper medium dice 2 c fresh okra sliced 1 Tbsp fresh garlic chopped 1 2 lb spicy sausage preferably andouille sliced thin 3 4 c button mushrooms sliced 1 c shucked oysters with the liquid 1 1 2 qt water or seafood stock 1 4 c fresh parsley chopped 1 lb shrimp peeled de veined split into half lengthwise 2 c crawfish tail meat 1 c shucked oysters with the liquid 1 bun green onions chopped fine Directions Procedure Combine the spices in a small bowl and set aside Over medium high heat in a heavy bottomed saucepot or cast iron Dutch oven heat the oil until smoking Add the flour and cook until it is very lightly browned Add the vegetables and continue cooking them until they are soft and lightly browned Add the garlic sausage mushrooms the spice mix and the first oysters Continue cooking and stirring until the mushrooms are soft Add the stock and parsley and simmer for about hour or until the floury taste from the roux is gone The gumbo may be cooled and refrigerated until service Reheat the gumbo to a boil

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=308 (2016-02-13)
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  • Jerk Chicken Soup Recipe - Soup | You're the Chef
    c chicken broth or water with chicken bouillon added 1 1 2 c water 1 2 c cooking sherry 1 2 c BBQ sauce 1 c frozen kernel corn 1 2 c peanut butter to taste hot sauce to taste salt as needed toasted flake coconut Directions Procedure In a 4 qt saucepot sauté the onions and peppers in the olive oil until they are translucent Add the chicken jerk

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=93 (2016-02-13)
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  • Oven Roasted Tomato Soup with Stilton Cream Recipe - Soup | You're the Chef
    27 ratings Yield two quarts Ingredients Step 1 2 lb ripe plum tomatoes halved lengthwise seeds removed as needed virgin olive oil as needed salt as needed ground black pepper Step 2 1 4 c virgin olive oil 1 c leeks white and green chopped thin 1 c carrots sliced thin 1 c celery sliced thin 1 lb red skin potatoes peeled rough cut small 1 qt water 1 4 c parsley fresh chopped 1 4 c basil fresh chopped Step 3 1 c heavy cream 1 4 lb Stilton blue cheese crumbled to taste salt to taste ground black pepper Directions Step 1 procedure Place cleaned tomatoes on an oven sheet tray Drizzle with oil and sprinkle with salt and pepper Bake at 300 for approximately 3 hours or until the tomatoes have shrunk to half of their weight and have begun to brown slightly Remove from the oven Step 2 procedure Sweat the leeks carrots and celery in oil until they are bright in color and slightly soft Add the water potatoes roasted tomatoes and herbs Simmer for 1 hour or until the vegetables are all soft Puree using an immersion blender traditional blender or food processor Step

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=94 (2016-02-13)
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  • Pinto Bean Soup Recipe - Soup | You're the Chef
    each jalapeno chili pepper halved stem removed seeds removed optional 2 Tbsp Spanish paprika 6 oz tomato paste 1 each bottle Pilsner beer 1 Tbsp salt 1 2 tsp black pepper 1 qt water to taste salt to taste black pepper ground 1 c shredded cheddar cheese 1 c Vidalia onion diced 1 2 c cilantro chopped Directions Procedure Put soaked beans and water into a large soup pot Add

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=249 (2016-02-13)
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  • Roasted Red Bell Pepper Soup Recipe - Soup | You're the Chef
    Ingredients 1 1 2 lb red bell peppers roasted skins and seeds removed 1 4 c olive oil virgin 3 c Spanish onions peeled large dice 2 c potatoes peeled rough chopped 2 tsp fresh garlic rough chopped 1 qt chicken bouillon or water to taste salt to taste ground white pepper as needed red sweet peppers fine chopped as needed sour cream Directions Procedure To prepare the peppers on a gas burner hold the pepper over the flame using tongs or a kitchen fork Turn the pepper and roast until the surface is evenly charred The pepper should be almost completely black in color Place the pepper in a plastic bag or in a glass bowl and cover with plastic wrap to loosen the skin When the pepper is cool enough to handle remove the charred skin This process also may be done over high heat on a grill or at 500 F in an oven Sweat the onions in the oil until the onions are tender Add the potatoes peppers garlic and stock and simmer until the potatoes are tender Purée the soup and season Garnish with a swirl of sour cream and fresh chopped peppers if desired

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=248 (2016-02-13)
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