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  • Chicken Wellington with Mushroom Sauce Recipe - Entrée | You're the Chef
    butter Step 3 Pastry Assembly 6 each slices truffle pate 2 each sheets puff pastry thawed 1 each large egg beaten well Step 4 Mushroom Sauce 1 2 c all purpose flour 1 4 c clarified butter 3 c chicken stock or broth 1 Tbsp clarified butter 1 c sliced mushrooms 1 2 c heavy cream to taste salt to taste ground black pepper 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 Step 2 Chicken procedure Season the pieces of chicken with spices and herbs Over high heat sear the chicken until it is browned on all sides Cool completely Step 3 Pastry Assembly procedure Cut the puff pastry into 6 pieces and stretch gently so that it will wrap around the chicken Place 1 slice of pate on the pastry then top it with 1 tablespoon of the mushroom mixture Place a piece of chicken on top of the mushrooms Brush the edges of the pastry with the egg mixture Wrap the pastry around the chicken 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 puff properly Bake the Wellingtons at 375 for 20 minutes until golden brown and puffed Serve with the mushroom sauce below and your favorite vegetable Step 4 Mushroom Sauce procedure

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=169 (2016-02-13)
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  • Chicken with Roasted Peppers and Capers Recipe - Entrée | You're the Chef
    broth 1 c couscous Directions Procedure Spray a medium skillet with nonstick cooking spray Over medium high heat brown the chicken breasts on both sides Add the Marsala vinegar peppers garlic and capers Reduce heat to low and cook for 20 30 minutes or until chicken is cooked through Not much sauce mixture will be left Season to taste While chicken is cooking bring chicken broth to boil in a

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=322 (2016-02-13)
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  • Chicken with Spinach Recipe - Entrée | You're the Chef
    2 c butter salted 1 each lemon juiced 1 2 lb Munster cheese grated Directions Procedure Season pounded chicken breast with salt pepper and garlic powder Dip chicken breasts into the flour then the egg mixture Using your dry hand coat them completely with breadcrumbs Fry the breaded chicken until golden brown Melt the butter in a skillet and add the lemon juice Then add the spinach and cook until

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=265 (2016-02-13)
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  • Cinnamon Chicken with Peach Jalapeno Relish Recipe - Entrée | You're the Chef
    ground 2 each garlic cloves peeled 1 2 tsp ginger ground Step 2 1 4 c green onions small chop Step 3 4 each chicken breasts about 2 lbs 1 4 c olive oil virgin 1 tsp cinnamon ground 1 4 tsp sea salt 1 4 tsp black pepper ground Directions Step 1 procedure Add all the ingredients to a blender and blend until smooth Step 2 procedure Stir in

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=266 (2016-02-13)
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  • Coq au Vin Recipe - Entrée | You're the Chef
    onions sliced 1 2 lb button mushrooms washed dried and stem tips trimmed 1 c dry red wine 1 qt chicken bouillon 2 each bay leaves 1 tsp marjoram 1 2 tsp thyme dried leaf 1 Tbsp parsley chopped 1 2 lb pearl onions fresh 1 2 c granulated sugar 1 2 c whole butter 1 4 c currant jelly as needed cornstarch slurry as needed salt as needed ground black pepper Directions Procedure Brown the bacon over medium high heat Remove it from the hot grease and hold for garnish Mix salt and pepper into the flour Coat the chicken with the flour Use the bacon grease and butter and sauté the chicken until it is browned on all sides Remove the chicken add the onions and cook until they are soft and lightly browned Add the mushrooms and sauté for 1 minute until they begin to soften Add the wine and the chicken bouillon and bring to a boil Reduce to a simmer add the chicken and the herbs and cook for about 1 hour or until the chicken is tender Prepare the pearl onions by blanching them and removing the skins Finish cooking them in the whole

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=168 (2016-02-13)
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  • Grill Smoked Turkey Breast with Sun-Dried Tomato Olive Tapenade Recipe - Entrée | You're the Chef
    out of 5 30 ratings Yield six portions Ingredients Tapenade 1 2 c Nicoise olives washed pits removed sliced 1 c Kalamata olives pitted 1 c sun dried tomatoes in oil 1 4 c fresh garlic chopped 2 c olive oil varies with desired consistency Turkey 1 1 2 lb turkey breast boneless and skinless pounded if necessary to uniform thickness as needed wood grill smoking chips soaked in water for at least 3 hours Directions Tapenade procedure Puree the garlic tomatoes olives and olive oil in a food processor or with an immersion blender You may vary the amount of oil depending on the consistency you would like the finished tapenade to be Turkey procedure Allow the turkey to marinate in tapenade at least 3 hours or overnight Grill the turkey over medium high heat adding wood chips just prior to the grilling process for the smoke flavor that you prefer The turkey should take about 6 minutes on each side rotating once to make grill marks looking for clear juices that will run from the thickest part of the meat when you pierce it to rotate it after it is turned over Serve the turkey with your favorite

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=167 (2016-02-13)
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  • Ground Breast of Turkey with Tri-Color Orzo Pasta Recipe - Entrée | You're the Chef
    pine nuts 1 tsp fresh garlic chopped or 1 tsp granulated dried garlic 1 c ground turkey breast about 3 4 lb 1 2 c celery chopped 1 2 c carrot sliced 1 c onion sliced 2 tsp basil puree or 1 tsp dried basil flakes 1 4 c chopped fresh parsley 1 4 c sun dried tomatoes soaked in 1 2 c hot water or 1 2 c chopped canned tomatoes 1 c water or chicken bouillon or stock 1 2 c tri color orzo pasta 1 2 tsp ground black pepper 1 2 tsp salt Directions Procedure Heat oil over high heat until it is very hot Add the pine nuts and stir them for about one minute or until they become light golden brown Add the turkey and the garlic and cook over high heat stirring to break up the turkey until the steam disappears from the pan Add the fresh vegetables basil and parsley water sun dried tomatoes and juice liquid pasta and spices and continue cooking until the liquid in the pan comes to a boil Cover reduce the heat to medium and cook for 8 minutes or until the pasta is tender Serve with

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=18 (2016-02-13)
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  • Herb & Garlic Roasted Chicken Recipe - Entrée | You're the Chef
    peeled sliced 1 4 thick 1 each bulb fresh fennel sweet anise trimmed sliced into 1 2 thick pieces 1 c baby carrots 1 2 each red bell pepper cleaned and cut into 1 8 1 4 c fresh parsley chopped 1 4 c fresh herbs chopped can include rosemary thyme marjoram tarragon as needed fresh ground black pepper as needed salt 2 c water Directions Procedure Remove chicken from store wrappings wash and trim the tail excess fat and skin Remove the innards bag from the chicken and discard Sauté the garlic slices fennel carrots and red peppers in the oil over high heat until they stop steaming and are golden brown on the edges Season the chicken inside and out with the herbs salt and pepper Place the chicken on the caramelized vegetables in a roasting pan and place uncovered into a 350 F oven After 45 minutes the chicken skin should be brown Add the water and cover with foil or baste every 15 minutes until the internal temperature of the chicken that is read with an oven thermometer reads 160 F or until the store timer pops out Allow the chicken to rest for 20 minutes

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=186 (2016-02-13)
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