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  • Omelet and Frittata Recipe - Entrée | You're the Chef
    high heat Pour in 1 2 of the egg mixture and push the cooked egg into the center of the raw mixture Pull the cooked egg to the center of the pan allowing the raw egg to flow onto the pan This will allow the eggs to cook evenly without becoming tough Add the fillings of your choice and finish by placing your pan under the broiler until the center

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=273 (2016-02-13)
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  • Plantation French Toast with Strawberry and Mint Syrups Recipe - Entrée | You're the Chef
    granulated sugar 1 1 2 c fresh pepermint leaves stemmed washed blanched and shocked 1 c strawberries French Toast 8 each Challah bread sliced thick 8 each eggs 1 c heavy cream 1 2 c Frangelica liqueur as needed clarified butter as needed powder sugar as needed whipped cream as needed whole cleaned strawberries as needed fresh mint sprigs Directions Syrup procedure Combine the water and sugar and bring to a boil stirring to dissolve the sugar making thick simple syrup Chill completely When the mint is blanched and cold add it to half of the syrup and blend until the leaves are as fine as possible Pass through a fine sieve to remove any mint particles and let rest for one hour or overnight refrigerated Repeat the process with the strawberries The finished syrups will be deep green and red in color and slightly thick when cold Any leftover syrup may be covered tightly and refrigerated or frozen for later use French Toast procedure Combine the eggs cream and liqueur Soak the bread in the egg batter and fry over medium heat on both sides until they are golden brown and the bread puffs slightly Plate two pieces of

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=220 (2016-02-13)
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  • Poached Egg and Green Nest on Pan-Seared Hash Recipe - Entrée | You're the Chef
    5 16 ratings Yield four portions Ingredients 2 c cooked meat such as roast pork chopped 2 c cooked potatoes chopped 1 4 c clarified butter 2 tsp salt 1 c ground black pepper 1 2 c roasted garlic 1 2 c chives chopped 6 c Swiss chard washed chopped as needed clarified butter to taste salt to taste black pepper ground 4 each large eggs 1 qt water 1 Tbsp lemon juice 1 tsp salt Directions Procedure In a large sauté pan over high heat brown the meat and potatoes in the butter Add the chives and the roasted garlic Toss until completely combined Adjust the seasoning and hold warm for service Over high heat sauté the Swiss chard for about 1 minute or until it is wilted Season and hold warm In a small low sided saucepot bring the water lemon and salt to a boil and then reduce to a simmer Add the eggs and cook for about 3 minutes or until the eggs are slightly firm in the center Plate the hash on the plate top with some Swiss chard to form a nest and top with an egg Garnish with some edible flowers Cooking Keys

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=277 (2016-02-13)
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  • Rellano Fritatta Recipe - Entrée | You're the Chef
    eggs 2 Tbsp water Directions Procedure Wash peppers remove seeds and cut into quarters Use a frying pan that can go under the broiler Heat olive oil toss the peppers with salt and pepper Cook peppers until soft This will sweeten the peppers making them less hot Mix the goat cheese with the milk and blend Beat the eggs with water Reheat the pan Pour the eggs over the peppers

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=126 (2016-02-13)
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  • Variety of Breakfast Strudels Recipe - Entrée | You're the Chef
    Smith apples sliced 1 c spinach cooked and drained 1 c broccoli cooked and chopped 1 4 c melted butter 10 each large eggs 1 2 c heavy cream 1 4 c orange juice 1 Tbsp fresh parsley chopped Directions Procedure Thaw the phyllo dough overnight in your refrigerator Allow it to be sealed tight or covered when not in use Prepare all your garnishes cheese onions bacon sausage peppers apples spinach and broccoli and cool them Combine the eggs with the cream orange juice and parsley Cook your eggs by scrambling them with some butter so that they are well set Allow them to cool the citric acid in the orange juice will keep them from turning green Lay out the phyllo dough one sheet at a time on a flat surface so that the longest side is facing you Brush it with the melted butter Continue this process until you have 4 layers Place a 2 inch by 2 inch row of filling down the bottom third of the dough Typically this could be scrambled eggs cheese bacon and spinach or sausage apples and cheese etc Stop 1 2 inch from each edge Carefully slip your fingers under

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=84 (2016-02-13)
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  • Wine Country Brunch Fry & Grits Recipe - Entrée | You're the Chef
    needed 1 2 c red sweet peppers thinly sliced 1 c crimini mushrooms quartered 1 2 c scallions thinly sliced 1 4 c all purpose flour 1 2 c semi dry white wine 1 4 c coffee as needed salt and ground pepper Step 3 8 each large eggs 1 2 c milk or heavy cream 1 Tbsp orange juice as needed salted butter as needed salt and ground pepper 1 Tbsp chives minced fine Directions Step 1 procedure Bring the water to a boil in a small saucepot Add the grits and stir frequently over medium heat until the grits thicken Add the cheese salt and pepper and hold warm Step 2 procedure Add the pancetta bacon to a large heavy bottom sauté pan and cook over high heat until it caramelizes Add the pork or veal sauté over high heat in clarified butter until browned on all sides Lower the heat to medium and add the butter and the vegetables Scraping the pan to loosen all the caramelized juices from the meat cook the vegetables until they are just soft Add the flour and stir mixing it in completely with the meat and vegetables Add the wine and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=82 (2016-02-13)
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  • Fettuccine Alfredo (Carbonara) Recipe - Entrée | You're the Chef
    Because it is not dried it will be tender with the starches set in this very short time Drain it using a colander and chill it with ice cold water Heat a large frying pan and melt the butter in it When the butter begins to bubble and froth add the pasta Stir the pasta for about 1 minute until it is coated with the butter and it just begins

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=148 (2016-02-13)
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  • Fettuccine Perfectadoro Recipe - Entrée | You're the Chef
    garlic cloves fresh chopped 1 Tbsp basil fresh chopped 1 8 tsp salt as needed pepper 8 oz canned tomato paste 1 8 c Parmesan or Romano cheese 1 2 lb fettuccine noodles cooked Directions Step 1 Tomatoes procedure Bring a medium pot of water to a boil With a knife score an X on top of each tomato Blanch in boiling water for one minute Remove and shock immediately in ice bath for 30 seconds Let sit for 3 minutes and then peel skin off the tomatoes Cut each tomato in half then discard any seeds and core On a cutting board chop tomatoes until they become very fine and wet like a sauce Set aside Step 2 Zucchini procedure In a medium skillet heat olive oil over high heat Sauté zucchini pieces until they become slightly browned Set aside Step 3 Sausage procedure In large skillet heat olive oil for 20 seconds on medium heat Add garlic and basil Cook until garlic turns slightly brown Add salt pepper and chopped tomatoes Cook while stirring for one minute with a wooden spoon Add tomato paste and stir until well combined Add the grated cheese and stir letting sauce cook

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=149 (2016-02-13)
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