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  • Roasted Vegetable Soup Recipe - Soup | You're the Chef
    c fresh chopped parsley 1 Tbsp fresh rosemary stemmed and chopped 1 Tbsp fresh thyme stemmed 1 each bay leaf to taste salt to taste ground white pepper Topping 1 each loaf French bread sliced into 1 2 inch thick slices no wider than your serving dish 1 4 lb shredded Gruyere cheese Soup 1 pt heavy cream Directions Roasted Vegetables procedure Using a large bowl coat the onions carrots turnips and leeks with the clarified butter Place them on a large sheet tray or shallow roasting pan Do not overfill the tray or pan The vegetables should not overlap a lot Place the tray into a 400 F oven and bake until they begin to shrivel and brown The roasted vegetables should be quite golden brown to brown when they are done acquiring a sweeter taste as they finish browning Soup procedure Place the chicken stock or water on the stove in a large soup pot and bring to a boil Add the roasted vegetables Remove any browned vegetables from the sheet tray using some of the water from the soup pot scraping the particles as they loosen Add the liquid and vegetable pieces to the soup Add the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=97 (2016-02-13)
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  • Split Pea Soup Recipe - Soup | You're the Chef
    4 each parsley stems 3 qt water Soup Step 1 1 4 c clarified butter 1 c carrots chopped small 1 c Spanish onions chopped small 1 c celery chopped small 6 c ham stock from above 1 each bag split peas 1 2 c parsley chopped 1 tsp thyme dried leaves 1 each bay leaf Soup Step 2 1 Tbsp clarified butter 1 c ham chopped small 3 c potatoes eyes removed chopped medium covered with water to taste salt to taste ground black pepper Directions Ham Stock procedure Simmer the bones vegetables herbs and water together over medium heat for about 2 hours or until the bone falls apart Drain off the liquid save any ham that falls of the bone and then discard the vegetables and the bone Chill the ham and cut into small pieces Soup Step 1 procedure Heat a 6 quart soup pot over medium high heat and add the butter carrots and onions Stir frequently and allow the vegetables to brown Add the celery and cook until it is bright in color Add the stock peas and herbs Lower the heat to medium low and simmer for about 1 hour stirring occasionally to

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=99 (2016-02-13)
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  • Toasted Almond & Chicken Soup Recipe - Soup | You're the Chef
    butter 1 4 c white wine 2 qt chicken stock or bouillon 3 Tbsp almond paste or finely ground almonds 1 3 c sliced toasted almonds 1 4 c butter 1 4 c all purpose flour 2 c cooked chicken meat shredded 1 pt heavy cream to taste salt to taste Tabasco sauce 1 4 c sliced toasted almonds for garnish 2 Tbsp fresh parsley chopped Directions Procedure In a large soup pot sauté the shallots and garlic in the 2 Tbsp of butter until they are soft Add the white wine and reduce the wine by 1 2 volume Add the chicken stock Whisk in the almond paste and 1 3 C almonds Bring to a boil then reduce the heat and simmer Melt the butter in a small sauce pan and combine Whisk in the flour to make a roux Stir over medium heat until it turns light brown Remove from the heat and whisk into the simmering soup until the roux dissolves and thickens the soup Remove the soup from the heat and stir in the heavy cream this will thin out the soup and help to keep the cream from curdling Purée the soup in small

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=101 (2016-02-13)
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  • Tomato Mint Soup Recipe - Soup | You're the Chef
    tsp spring onion very finely chopped 1 4 tsp fresh ginger chopped fine 1 tsp corn flour 7 8 each mint leaves finely chopped to taste salt to taste ground black white pepper to taste fresh chopped mint leaves to taste butter Directions Procedure In a food processor blend tomato and chili until a fine paste is formed Put in small saucepan with butter and boil until mixture is uniformly

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=102 (2016-02-13)
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  • Barbecued Beef & Pork with House-Made Sauce Recipe - Entrée | You're the Chef
    pork spareribs country style ribs fresh ham butt baby back ribs 1 4 c fresh rough cut marjoram 1 4 c balsamic vinegar 12 oz beer 1 2 c brown sugar 3 4 c garlic cloves 3 4 c rough cut onions 1 Tbsp salt 1 tsp pepper Directions Step 1 Beef procedure Ingredients can be added to the meat and refrigerated overnight to marinate the meat Step 2 Pork procedure Ingredients can be added to the meat and refrigerated overnight to marinate the meat Step 3 Baking procedure Place marinade meat in your choice of 13 x 9 oven pan cover with foil and bake as follows 375 F for 3 hours done during an afternoon at home 225 F for 5 to 6 hours place in the oven and go have fun Meat is done when a metal fork inserted in the thickest part pulls out easily with little resistance Remove the meat from the pan Scrape any vegetables off the meat Add the juices to saucepan with all vegetables and herbs from the oven pan and cook over high heat until most of the liquid water is evaporated Puree on high in a blender or food processor

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=144 (2016-02-13)
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  • Beef Stroganoff Recipe - Entrée | You're the Chef
    butter 1 2 c all purpose flour Step 3 1 c sour cream to taste salt to taste fresh ground pepper as needed additional sour cream as needed fresh chopped parsley Directions Step 1 procedure Cut the beef into smaller pieces of your choice The smaller pieces will cook slightly quicker Larger pieces may make a nicer presentation when cooking is finished Preheat a large deep sided sauté pan or sauce pot over high heat Add the clarified butter and then add the beef a few pieces at a time and turn it occasionally until it is deep brown on all sides Remove the browned beef from the pan and continue to brown the remaining beef Add the mushrooms and onions to the same pan and brown them over high heat Add the white wine balsamic vinegar beef stock and the herbs and spices and reduce the heat to low Return the beef and simmer uncovered for about 90 minutes until the meat is fork tender and soft to the bite Step 2 Roux procedure When the meat is tender increase the heat to medium and stir in the roux mixture of butter flour a little at a time until

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=112 (2016-02-13)
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  • Beef Wellington with Madeira Sauce Recipe - Entrée | You're the Chef
    to taste salt to taste ground black pepper 1 tsp fresh thyme chopped fine 1 2 c clarified butter Step 3 Wellingtons 2 each sheets puff pastry thawed 6 each slices truffle pate or liverwurst 1 each large egg beaten well Step 4 Madeira Sauce 1 c Madeira wine 3 c beef stock or broth 1 Tbsp shallots chopped fine 1 each sprig thyme 1 each bay leaf 1 tsp crushed black peppercorns 1 Tbsp cornstarch 1 4 c water Directions Step 1 Mushroom Mixture procedure In a large sauté or frying pan sweat the shallots over medium heat until they become translucent Add the mushrooms and continue cooking until they weep and all the moisture begins to come out of them Add the wine and the herbs raise the heat and cook until all the moisture is cooked out Remove from the heat and allow cooling until just above room temperature Combine with the truffle butter and season with salt and pepper Cool completely Step 2 Beef procedure Cut the beef tenderloin into 6 even pieces Season the pieces of beef with spices and herbs Over high heat sear the beef until it is browned on all sides Cool completely Step 3 Wellingtons procedure Cut the puff pastry into pieces and stretch gently so that it will wrap around the size of the pieces of beef Place 1 slice of pate on the pastry then top it with 1 tablespoon of the mushroom mixture Step 1 Place a piece of meat on top of the mushrooms Brush the edges of the pastry with the egg mixture Wrap the pastry around the meat and place seam side down on a low sided baking sheet sprayed with no stick spray Chill for at least 45 minutes so that the pastry will

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=113 (2016-02-13)
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  • Braised Beef with Beer, Onions & Château Potatoes Recipe - Entrée | You're the Chef
    each baking potatoes peeled and shaped into footballs tournees Directions Procedure Cut the beef into smaller pieces trimming any excess fat or gristle that you may wish to discard Do not cut the beef into stew size pieces Season the meat with the salt and pepper Heat a heavy sauté pan over high heat Add the oil and allow it to get hot so ripples appear in the oil Add the pieces of beef a few at a time being careful not to overcrowd the pan Brown the beef thoroughly on all sides Repeat this process until all the beef is browned Add the onions to the same pan and sauté the onions until they are nicely browned Add the garlic and stir for about 1 minute until it cooks and becomes fragrant Add the beer herbs tomato and stir scraping the bottom of the sauté pan to remove all of the particles of cooked browned meat and onions from it Transfer the liquid to an oven proof roast pan Add the browned meat and potatoes Cover the pan tightly and bake at 300 F for about 3 1 2 hours until the meat is tender when it is stabbed

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=114 (2016-02-13)
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