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  • Buttermilk Pecan Chicken with Corn Tomato Relish & Mashed Sweet Potatoes Recipe - Entrée | You're the Chef
    salt 1 tsp ground black pepper Mashed Sweet Potatoes 4 each large sweet potatoes 1 2 c hot milk as needed 1 2 c butter as needed salt as needed ground black pepper Directions Chicken procedure Begin by preparing the clarified butter Combine the flour salt and pepper thoroughly in a medium bowl Mix the eggs and buttermilk thoroughly in a medium bowl Wash and dry the chicken breasts and remove any fat or cartilage Place the ground pecans into another bowl Working from left to right and keeping one hand dry and another wet dredge the chicken in the seasoned flour Shake off the excess and put the breast on a tray Dip the floured chicken into the egg mixture Pick it up and let it drain for an instant then pat the chicken in the pecans until they stick and completely coat the chicken Repeat this with all the breasts This should be done just before frying Hold refrigerated Using a large sauté pan preheated over medium high heat add the chicken breasts and brown them on both sides Place them on a baking sheet This can be done up to 2 hours before final cooking and meal service When all the breasts are completed finish cooking them in a 375 F oven for 5 minutes or until the juices that will be seeping from the chicken while it cooks in the oven turn white Corn Tomato Relish procedure Start by cooking the corn covered in 1 2 c water over high heat for about 3 minutes Pour the corn into a bowl and allow it to cool In a separate pan heat the oil and add the peppers and onions and sweat them until they are soft Add the tomatoes and toss them for about 20 seconds

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=182 (2016-02-13)
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  • Char Grilled Turkey Tenderloin with Sweet Bean Ginger Chili Garlic Marinade Recipe - Entrée | You're the Chef
    size 1 2 c soy sauce 1 1 2 c mayonnaise 1 2 each jar hoisin sauce 3 Tbsp chili garlic paste 2 tsp fresh ginger chopped fine Directions Procedure Thaw or cut turkey tenderloins and flatten if necessary until they are uniform in thickness Combine the remaining ingredients beginning with the mayonnaise and 1 3 of the soy continuously adding and stirring until a smooth homogenous thick sauce is

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=180 (2016-02-13)
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  • Chicken & Asparagus Crêpes Recipe - Entrée | You're the Chef
    stemmed and chopped to taste salt to taste ground white pepper Step 3 Cheese flavored Sauce 1 2 c grated Parmesan or Romano cheese 2 each egg yolks to taste salt to taste ground white pepper Step 4 Crêpes 12 each herb flavored crêpes Directions Step 1 Sauce procedure Combine the butter and flour in a small saucepot over medium heat Stir and allow the flour to cook until it starts to color lightly Whisk in the milk and the bay leaf stirring constantly until the mixture thickens Lower the heat and simmer for 15 minutes Remove the bay leaf and discard Step 2 Chicken procedure In a large saucepan sweat the onions and peppers until they become translucent and bright in color Add the chicken and continue cooking until the chicken is completely cooked Add mushrooms asparagus and sun dried tomatoes and cook until the asparagus is bright in color and still crisp Add the herbs and half of the sauce Step 1 to the chicken and vegetable mixture stirring until the sauce coats all the chicken mixture Adjust the seasoning The chicken mixture may be used while warm or chilled and refrigerated for up to 2 days before

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=179 (2016-02-13)
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  • Chicken Chasseur Recipe - Entrée | You're the Chef
    medium dice 2 c mushrooms quartered 2 c tomatoes skinned seeded diced Step 3 Sauce 2 c dry red or white wine 1 4 c tarragon stripped and chopped 1 4 c parsley chopped 3 c chicken broth or water to taste salt and ground black pepper 1 4 c cornstarch if needed 1 2 c water if needed Directions Step 1 Chicken procedure Combine the flour salt and pepper Coat the chicken and shake off the extra flour In a large sauté pan brown the chicken on both sides in the oil over medium high heat so that the flour and drippings in the pan do not burn Remove the chicken as each breast is completed The chicken breast will be fully cooked when you see watery liquid seeping through the cooked surface after it is flipped over If the breasts still seem very soft you may finish cooking them on a baking sheet in a 350 F oven for 5 minutes Step 2 Vegetables procedure Add the onions to the same pan you cooked the chicken in and cook until they are softened and lightly browned Add the mushrooms and tomatoes and continue cooking over high heat until

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=175 (2016-02-13)
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  • Chicken Curry with Potato Recipe - Entrée | You're the Chef
    chicken bouillon 1 qt water 1 2 c tamarind extract 3 c coconut milk Directions Procedure Boil potatoes until cooked halfway through Drain and hold warm Over high heat in a large heavy bottomed pot or sauté pan sauté chicken cubes onion garlic and ginger in the oil until they are golden brown Add curry leaves curry powder and turmeric powder cook until fragrant Add salt chicken bouillon water and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=313 (2016-02-13)
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  • Chicken Franchese Recipe - Entrée | You're the Chef
    mar right 1 Outstanding Will make it and Tom won t get a bite 4 17 out of 5 195 ratings Yield four portions Ingredients 2 each large eggs 2 Tbsp milk 1 4 c fresh grated Parmesan cheese 2 c all purpose flour 1 tsp ground black pepper 2 tsp salt 4 each chicken breast fillets about 4 oz each 3 Tbsp olive oil 1 4 c butter cut into small pieces 1 4 c dry white wine 1 4 c chicken broth 1 each lemon juiced Directions Procedure Beat the eggs milk and Parmesan cheese together well Mix the salt and pepper into the flour Dredge the chicken breasts in the flour and then dip them into the egg mixture Cook in the olive oil until they are lightly browned and just tender about 3 minutes on each side Remove the chicken from the skillet and pour off any extra oil Coat the butter pieces with the flour and add them to the pan with the white wine Add the chicken broth and lemon juice and stir and simmer for 1 minute until the liquid thickens slightly and is smooth Return the chicken to the skillet cover and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=174 (2016-02-13)
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  • Chicken Piccata Recipe - Entrée | You're the Chef
    cut into small pieces Directions Procedure Combine the flour salt and pepper Dredge the chicken into the flour and coat completely Heat a sauté pan over medium high heat Add the oil Then add the chicken and cook them until they are browned on both sides Finish cooking the chicken removing the completed pieces and keeping them warm Add the garlic and cook for 30 seconds until it browns lightly

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=298 (2016-02-13)
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  • Chicken Vindaloo Recipe - Entrée | You're the Chef
    2 tsp cayenne pepper ground 1 Tbsp cumin seed ground 1 2 tsp ginger root ground 1 1 2 tsp turmeric ground 1 1 2 tsp coriander seeds ground 1 4 tsp cinnamon ground 1 1 2 tsp black pepper ground 1 1 2 tsp mustard powder 3 Tbsp white vinegar 2 Tbsp vegetable oil Step 2 Chicken 1 4 c clarified butter 2 lb chicken breasts boneless skinless 2 c Spanish onions sliced 4 tsp fresh garlic chopped 2 Tbsp Indian sharp spice paste Vindaloo 1 c water as needed salt Directions Step 1 Spice Mix procedure Combine the spices vinegar and oil Cook over medium heat in a heavy bottom saucepot stirring and scraping constantly to avoid scorching the spices until the liquid evaporates This spice mix can be stored for up to 6 weeks covered in the refrigerator Step 2 Chicken procedure Sauté the onions in clarified butter until they soften Add the chicken and garlic and cook until all the ingredients have browned Add the spice mix stirring to combine thoroughly Add the water and simmer for about 10 minutes until the liquid has evaporated Serve with your favorite rice and raita Cooking Keys Blanching Vegetables

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=170 (2016-02-13)
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