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  • Braised Chuck Steak with Herbs & Root Vegetables Recipe - Entrée | You're the Chef
    lb baby carrots 1 2 lb small turnips peeled and quartered 1 lb baby red potatoes skin on washed 2 c whole canned plum tomatoes with purée from can 2 c dry red wine 1 each sprig fresh rosemary 1 each sprig fresh thyme 1 each sprig fresh marjoram 1 4 c fresh chopped parsley 4 each bay leaves Directions Beef procedure Cut the beef into large chunks trimming any excess fat or grizzle that you may wish to discard Do not cut the beef into stew size pieces Dredge the meat in the flour seasoned 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 lowering the heat slightly so that any flour that comes off of the beef does not burn in the bottom of the pan Root Vegetables procedure Add the garlic and onions to the same pan and sauté until they are nicely browned Add the remaining vegetables red wine tomatoes and purée and stir scraping the bottom of the sauté pan to remove all of the particles of cooked browned meat and onion from it Add the herbs and stir them into the liquid Transfer all the ingredients including beef to an ovenproof roast pan Cover the pan tightly and bake at 300 F for about 3 1 2 hours until the meat is tender when it is stabbed with a fork Sauce procedure Remove the beef potatoes and most of the onion to a serving dish Discard the herb stems and bay leaves

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=115 (2016-02-13)
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  • Braised Osso Bucco with Bacon Recipe - Entrée | You're the Chef
    parsley chopped fine 2 each sprigs rosemary 1 Tbsp marjoram chopped fine 1 c dry white wine 3 c water enough to cover the shanks to taste salt to taste black pepper Directions Procedure Over medium high heat in a sauté pan render the bacon until it is crisp and brown Drain the bacon and discard the fat Thoroughly combine the flour salt and pepper Dredge the veal shanks in the flour mixture In a large braiser or heavy bottomed soup pot over medium high heat add the veal shanks to the pan without overcrowding the pan and brown the pieces on both sides Remove any browned pieces of veal to oven roasting pan Add the vegetables to the same pan you cooked the veal in stirring and scraping the bottom of the pan until the vegetables are lightly browned Add the herbs and water and stir until all the drippings are dissolved and the liquid in the pan is lightly thickened Pour the liquid vegetables and herbs over the veal in the oven pan and cover it tightly with a lid or aluminum foil Cook the veal for about 2 1 2 hours or until the meat is tender

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=295 (2016-02-13)
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  • Chef Marina’s Braised Rouladen of Beef Recipe - Entrée | You're the Chef
    1 4 c Goulden as needed salt as needed ground black pepper 1 c fine diced onion 2 each Polish dill pickles sliced thin 8 each raw sliced bacon 1 4 c salad oil 1 c water as needed all purpose flour or cornstarch 2 Tbsp sour cream Directions Procedure Wash the beef and pound it so that it is very thin Spread over the beef the mustard salt pepper onion pickle and bacon slices Roll the beef up so that the flavorings are inside and that each edge of the roll does not have the fillings hanging out Tie each end with a piece of butcher string so that they keep their shape Heat the oil in a heavy sauté pan and brown the beef on all sides Pour the water over the pan and bring to a boil Put it into a 325 F oven covered for about 2 hours or until the meat is fork tender Remove the meat from the pan and take off the strings Pour the cooking liquid into a small pot and bring it to a boil Thicken it with flour or cornstarch paste made with some cold water When the mixture thickens

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=116 (2016-02-13)
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  • Chef Paul’s Hamburgers Recipe - Entrée | You're the Chef
    right rgba 255 54 12 1 88 rgba 0 0 0 25 89 class mar right 1 Outstanding Will make it and Tom won t get a bite 4 4 out of 5 48 ratings Yield eight large burgers Ingredients 3 lb ground beef 95 lean 3 each large eggs 1 2 c seasoned breadcrumbs 3 Tbsp dried parsley flakes 2 Tbsp dried onion flakes 2 tsp granulated garlic 1 1 2 Tbsp seasoning salt 2 Tbsp ground black pepper 1 1 2 Tbsp Worcestershire sauce Directions Procedure Thoroughly combine all the ingredients and shape them into the size of burger patty you prefer Refrigerate Over a preheated grill on high heat place the burgers on the grill leaving at least 1 2 inch of space in between them Grill turning after two minutes or when the burger has loosened from the grill surface The burgers may be turned more than once Rotating them a 1 4 turn each time will create a nice grill mark pattern Cook them without pressing down on the burgers with the spatula This will keep them moist inside and juicy when you eat them Cook the burgers until they puff up and are very

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=257 (2016-02-13)
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  • Churrasco Steak, Chimichurri Sauce Recipe - Entrée | You're the Chef
    Tbsp fresh garlic chopped fine 1 2 c jalapeno chilies seeded 1 2 c olive oil virgin 2 tsp salt 1 2 c fresh parsley rough chopped 1 2 c fresh cilantro rough chopped 1 2 c fresh oregano stripped rough chopped 1 4 c white vinegar Churrasco Steak 1 bun fresh cilantro rough chopped 1 Tbsp ground cumin 1 Tbsp fresh oregano stripped rough chopped 1 1 2 Tbsp thyme stripped rough chopped 1 Tbsp black pepper ground 1 Tbsp salt 1 1 2 c Spanish onions coarsely chopped 1 2 c garlic chopped fine 1 c white vinegar 1 2 c vegetable oil 4 lb sirloin steak trimmed of Directions Chimichurri Sauce procedure Purée all the sauce ingredients except vinegar together with the oil Add the vinegar continuing to purée until the sauce is smooth Refrigerate until you are ready to serve Churrasco Steak procedure Cover the steaks with the marinade and marinate at least three hours or overnight Grill the steak to your desired doneness Allow the steak to rest for five minutes before you slice it Serve the chilled sauce over the sliced meat at service along with your favorite vegetable and slices of fresh crusty

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=240 (2016-02-13)
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  • Derby Prime Rib Roast Recipe - Entrée | You're the Chef
    Place a roasting rack in the bottom of the roasting pan that you will cook the prime rib in Place the rib on top of the rack Place the rib in a pre heated 325 F oven for approximately 2 hours or until the internal temperature on a meat thermometer inserted into the thickest part of the roast reads 130 F this is medium rare Remove the prime rib from

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=117 (2016-02-13)
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  • Grilled Beef Steak with Teriyaki Marinade Recipe - Entrée | You're the Chef
    sauce 2 Tbsp garlic minced 1 2 tsp parsley minced Second Step 1 c mushrooms sliced 1 c red peppers sliced 1 c onions sliced 4 Tbsp butter Third Step to taste salt to taste ground black pepper Directions First Step procedure Combine the ingredients and add the steak to the marinade for one hour Second Step procedure Grill the steak to desired doneness Let rest for 10 minutes and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=269 (2016-02-13)
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  • Roast Tenderloin of Beef Stuffed With Fired Peppers, Spinach & Goat Cheese Recipe - Entrée | You're the Chef
    pepper 2 tsp fresh rosemary chopped 2 tsp fresh marjoram chopped 1 each bag baby spinach blanched and shocked well drained 1 c roasted peppers 1 2 lb fine goat cheese Montrachet style preferred as needed salt and ground black pepper 2 tsp fresh rosemary chopped 2 tsp fresh marjoram chopped Directions Procedure Lay the butterflied beef on a flat work surface Brush with egg white and season with the first herbs and spices Place the spinach in a thin layer over two thirds of the beef Top the spinach with an even amount of red peppers and then place the goat cheese in a straight line down the edge of the beef on top of the peppers and spinach Brush the cheese and vegetables with egg white Roll up the beef tucking the meat tightly around the cheese and vegetables Tie the beef with cotton butcher s twine or secure with toothpicks Season the outside of the beef with the remaining herbs and spices Sear the beef in hot oil in a large sauté or frying pan over high heat Place the seared beef on a roasting rack on a shallow sided pan Roast at 325 F for about

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=119 (2016-02-13)
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