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  • Fried Ravioli with Fresh Tomato Sauce Recipe - Entrée | You're the Chef
    rough chopped to taste salt and fresh ground pepper Directions Filling procedure Sauté in a large frying pan over high heat brown the Italian sausage in the olive oil Add the garlic and the pine nuts cooking them until they begin to lightly brown Add the sun dried tomatoes raisins and spinach and stir the mixture until the spinach has wilted Remove from the heat pour the mixture into a large bowl and cool When cool add the Ricotta and Parmesan cheeses taste the mixture and season with salt and pepper as you like Ravioli procedure Lay a sheet of pasta dough on a clean smooth cutting board Cut the sheet into 4 even squares Place 3 tablespoons of filling slightly off center on the pasta square Fold the dough over stretching slightly making sure that none of the filling touches the edge of the dough Press the edges together tightly The pasta dough will be very sticky when it is fresh You do not need to use water to help seal the dough unless it seems dry or will not seal with gentle pressing Repeat this process until all the ravioli are filled Hold the ravioli on a cookie sheet tray that has been lightly brushed with olive oil or no stick spray Heat a large frying pan over medium high heat and add the oil The depth of the oil in the pan should be about 1 inch change the size of the pan or add more oil as needed When the oil is hot you can add the ravioli making sure that they do not touch each other Fry them on one side for about one minute until you can see the edges of the ravioli turning golden brown Gently flip the ravioli with a spatula and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=150 (2016-02-13)
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  • Pasta Primavera Recipe - Entrée | You're the Chef
    c fresh broccoli flowerettes 1 2 c diced zucchini 1 4 c sliced red bell peppers 1 4 c sliced yellow bell peppers 1 2 c fresh sliced mushrooms 1 Tbsp fresh garlic chopped 1 4 c sun dried tomatoes soaked for 1 2 hour in hot water sliced 1 4 c fresh chives chopped 1 4 c fresh basil chopped 2 Tbsp fresh chopped parsley 1 2 c grated Parmesan cheese to taste salt and fresh ground pepper Directions Procedure Cook the fresh pasta in rapidly boiling oiled water for about 45 seconds 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 In a large frying pan heat the oil over high heat Add the broccoli and sauté for 2 minutes stirring to allow the broccoli to begin turning bright green without browning Without removing the broccoli add the zucchini cooking the same as the broccoli for 2 minutes Add the peppers and the mushrooms repeating the same cooking process for 2 minutes Add the garlic and the sun dried tomatoes cooking for one minute Add the herbs

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=151 (2016-02-13)
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  • Pasta with Onions, Sage & Prosciutto Recipe - Entrée | You're the Chef
    chopped 1 lb penne rigate pasta cooked and drained according to package directions chilled 3 Tbsp grated Pecorino Romano cheese to taste salt to taste ground black pepper Directions Procedure Heat oil in saucepan Add onions and cook until onions start to caramelize Reduce heat to medium low and add prosciutto and sage Cook the mixture for 20 25 minutes Season the onions mixture to taste with freshly ground black

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=152 (2016-02-13)
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  • Penne Pasta with Grilled Chicken, Olives, Capers & Portobello Mushrooms Recipe - Entrée | You're the Chef
    breasts boneless skinless about 1 1 2 pounds 1 each large Portobello mushroom cap as needed olive oil as needed salt as needed ground black pepper Pasta 1 lb penne pasta 1 c fresh basil leaves cleaned sliced thinly 1 tsp fresh garlic minced 1 3 c scallions sliced greens included 1 c Nicoise or Kalamata olives drained pitted sliced 1 4 c capers drained as needed salt as needed fresh ground pepper Toppings as needed fresh lemon juice as needed extra virgin olive oil as needed grated Parmesan cheese Directions Chichen procedure Brush chicken and mushroom with oil season with salt and pepper Grill just before serving Slice the cooked chicken and mushrooms into thin strips and hold hot until you are ready to serve Pasta procedure Cook the pasta in boiling salted water with a little olive oil added After draining the pasta add the basil garlic scallions olives capers salt pepper grilled chicken and mushrooms Toss the items together well Toppings procedure Drizzle the pasta and chicken with olive oil and lemon juice Garnish with grated Parmesan cheese Cooking Keys Chicken Chicken Fresh Garlic Fresh Garlic Fresh Herbs Fresh Herbs Fresh Italian Cheese Fresh Italian Cheese Fresh

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=153 (2016-02-13)
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  • Sausage, Mushroom & Spinach Lasagna Recipe - Entrée | You're the Chef
    large eggs 1 c grated Parmesan cheese 1 Tbsp dried parsley flakes 1 tsp dried basil leaf 1 tsp dried oregano 1 2 tsp ground black pepper 1 2 tsp seasoning salt Step 4 Lasagna 3 1 qt jars of prepared spaghetti sauce 3 12 oz bags of shredded Mozzarella cheese 1 each box lasagna noodles Directions Step 1 Sausage procedure Prepare the sausage and refrigerate until ready to assemble Step 2 Vegetables procedure Sauté the mushrooms and garlic in the olive oil over high heat until they brown lightly Add the spinach to the same pan with the mushrooms and cover with a lid The steam from the mushrooms will wilt the spinach After about 1 minute stir the mushrooms and spinach together Remove to a flat baking tray to cool quickly Step 3 Cheese Filling procedure Combine the Ricotta eggs Parmesan dried herbs seasoning salt and pepper completely Refrigerate until assembly Step 4 Lasagna procedure Using a large deep sided casserole or lasagna pan assemble the lasagna the noodles do not need to be pre cooked in this manner Spray the pan with no stick spray pour in and spread 1 2 jar of spaghetti sauce lay in a layer of noodles carefully trying to cover the bottom without too much overlap some seams are inevitable and considered OK Layer in the spinach and mushrooms top with a layer of noodles top with the remaining 1 2 jar of sauce Lay the sliced sausage on top sprinkle one bag of Mozzarella cheese on the sausage Lay in a layer of noodles Top with the Ricotta cheese spread evenly over the noodles Top with a final layer of noodles and pour another 1 2 jar of sauce over the noodles spreading the sauce to cover the noodles Cover the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=154 (2016-02-13)
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  • Savory Pumpkin Ravioli Recipe - Entrée | You're the Chef
    2 each garlic cloves minced 1 2 c butter 1 Tbsp fresh sage minced 1 Tbsp fresh parsley minced 2 tsp fresh rosemary minced 1 2 tsp ground nutmeg 1 4 tsp pepper 1 4 c red wine 1 2 c heavy cream as needed sage leaves as needed parsley sprigs Directions Ravioli procedure Combine all ingredients except for egg roll wrappers mix well and set aside Cut each wrapper in half making two rectangular sheets Place a heaping teaspoon of pumpkin mixture onto one half of the rectangle leaving edges free Brush edges lightly with water Fold the rectangle in half and crimp the edges together using the tines of a fork to form the ravioli Dust each ravioli with a bit of flour for ease of separation and set aside Start boiling a large pot of water while making the sauce Sauce procedure To make sauce begin by sautéing minced shallot and garlic in butter until tender and transparent This will take about 5 minutes Add herbs and spices and sauté for one minute Add wine cover and simmer 5 minutes Add heavy cream and cook just until hot When the water comes to a boil add ravioli

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=320 (2016-02-13)
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  • Shrimp & Mushroom Pasta with Sun-Dried Tomatoes Recipe - Entrée | You're the Chef
    rosemary stripped and chopped 1 4 tsp ground black pepper 1 4 tsp salt 1 4 c olive oil for sautéing additional may be added if pan appears too dry during cooking 1 2 c red onion sliced thin 2 Tbsp chopped shallots 1 Tbsp fresh chopped garlic 1 2 lb sliced fresh mushrooms 1 4 c sun dried tomatoes as needed fresh chopped parsley as needed grated Parmesan cheese as needed crushed red pepper flakes Directions Procedure Marinate shrimp with the ingredients up to and including the salt Add the olive oil to a large sauté pan over high heat and cook the onions shallots and garlic for about 2 minutes until they just begin to soften Add the mushrooms and the shrimp and continue cooking until the shrimp turn pink Add the sun dried tomatoes lower the heat and simmer for 3 minutes The pasta may be re heated by tossing with the shrimp mixture or by sautéing some additional garlic sun dried tomatoes and olive oil and tossing the pasta with it until it is warm Place the pasta into a nice pasta bowl pour the shrimp and any juice over it and sprinkle with Parmesan and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=155 (2016-02-13)
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  • Autumn Pork Sauté with Apple & Butternut Squash "Haystack" & Dried Fruit Pilaf Recipe - Entrée | You're the Chef
    pork tenderloin 1 5 oz slices pounded or sliced very thin 1 2 c all purpose flour seasoned with some salt and ground black pepper 1 4 c clarified butter Squash 1 4 c brandy 2 c butternut squash peeled and seeded shredded or julienne 1 4 c shallots peeled and finely chopped 1 c Granny Smith apple peeled cored julienne or shredded just before cooking do not hold in water 1 c heavy cream 1 tsp fresh parsley chopped as needed salt as needed ground black pepper Directions Dried Fruit Rice Pilaf procedure In a small saucepot over medium high heat sauté the onion in the butter for 1 minute Add the rice and continue to sauté and stir until the rice is coated with the butter and translucent Add the liquid and thyme sprig and bring to a boil Reduce the heat to low cover and simmer for 10 minutes Add the fruit pieces parsley salt and pepper cover the pot and simmer for an additional 6 minutes or until the rice is plump and all the liquid is evaporated Remove from the heat keep covered and warm for service Pork procedure Dredge the pork in the seasoned flour and sauté in a pre heated sauté or frying pan in the clarified butter over high heat until the pork pieces are lightly browned on both sides Squash procedure Sauté the butternut squash and shallots in the butter and drippings from the pork in the pan for about 1 minute Away from the flame add the brandy to the pan Return to the heat and allow the brandy to ignite and burn off the alcohol Add the cream and allow it to boil until it becomes the thickness of sauce that will coat the back of a spoon Add

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=157 (2016-02-13)
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