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  • Sautéed Beef Tenderloin Tips with Artichokes, Tomatoes, Mushrooms and Kalijira Rice Recipe - Entrée | You're the Chef
    1 2 c leeks sliced and washed 1 c fresh baby artichoke bottoms and hearts sliced 1 c asparagus trimmed and sliced 2 c mixed mushrooms stemmed washed sliced 2 c water 1 2 c tomatoes blanched skin and seeds removed chopped 1 4 c parsley chopped to taste salt to taste ground black pepper Directions Step 1 Rice procedure Bring the water to a boil in a small sauce pan Add the rice lower the heat cover and simmer the rice over medium low heat for about 10 minutes or until rice is just soft Hold warm Step 2 Beef procedure Season the beef with the salt and pepper prior to cooking Over high heat in a large sauté or frying pan sauté the beef in olive oil until the beef is browned Add the garlic and rosemary and allow it to become fragrant Remove the pan from the heat and add the brandy Return to the heat and allow the brandy to flame and evaporate Remove the meat mixture from the pan into baking dish and reserve Step 3 Vegetables procedure In the same pan you cooked the beef in add the onions and leeks to the pan

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=272 (2016-02-13)
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  • Grilled Scallop Kebabs Recipe - Side Dish | You're the Chef
    4 c fresh chives minced 1 4 c fresh oregano minced 1 tsp salt 1 2 tsp black pepper ground 8 whole white mushrooms washed dried immediately Directions Procedure Bring a medium saucepot of water to a boil Add the peppers and cook for about four minutes or until the peppers are just cooked Drain and shock in ice cold water Combine the scallops with the citrus juices oil herbs

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=258 (2016-02-13)
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  • Three-Apple Pie Recipe - Dessert | You're the Chef
    apples 4 c Golden Delicious apples 1 c granulated sugar 1 4 c all purpose flour 2 tsp cinnamon ground Directions Dough procedure Combine the flour and shortening together with your hands until the shortening is in large pieces Sprinkle the water into the flour mixture and bring the ingredients together into a loosely combined mass Fold over the dough until most of the crumbs are absorbed Let the dough rest for five minutes Cut the dough into pieces and roll out to the shape of the pie tin Fold the dough in half and lift it into the pie tin then unfold and trim to fit in place Repeat this process for open pies or fill and top with a second crust using egg wash to seal the crust layers together Pie Filling procedure Peel core and thinly slice all the apples 12 c of apples is equal to about four pounds purchase weight Combine the apples with the sugar flour and cinnamon Fill the bottom crust with the apple mixture and top with a second crust using egg wash to seal the crust layers together Make slits in the top crust to vent steam Brush the top of

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=252 (2016-02-13)
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  • Holiday Smoked Pork, Spinach & Cheese Strudel Recipe - Appetizer | You're the Chef
    cooled 1 each packaged baby spinach cooked and cooled 1 lb smoked sliced pork loin cut julienne 1 4 c sun dried tomatoes in oil cut julienne 1 4 c golden raisins 1 4 c seasoned breadcrumbs 1 Tbsp parsley fresh chopped as needed salt as needed ground black pepper 1 each package frozen phyllo dough 1 c extra virgin olive oil Directions Procedure Combine together the cheese onions peppers spinach pork tomatoes raisins and breadcrumbs Taste and adjust seasoning Lay out the phyllo one sheet at a time on a flat surface so that the longest side is facing you Brush it with the olive oil Continue this process until you have four layers Place a 2 inch by 2 inch row of filling down the bottom third of the dough Stop 1 2 inch from each edge Carefully slip your fingers under each edge and roll up the phyllo dough Brush the exposed outside edge as you roll Place the roll on a baking sheet This can be done up to 4 hours ahead Bake the strudel rolls at 375 F for about 30 minutes until they are golden brown on the outside and they just begin to

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=54 (2016-02-13)
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  • Le Jeune Chef Chocolate Soup Recipe - Dessert | You're the Chef
    4 c sugar 1 8 c coffee flavored liqueur Step 3 Cookie 1 2 c milk 1 4 c butter 3 4 c flour 1 4 c cocoa powder 4 each eggs varies Step 4 Garnish Service 1 c heavy cream whipped for garnish as needed cocoa powder as needed chopped toasted nuts as needed fresh berries Directions Step 1 Soup procedure Bring the heavy cream and sugar to a boil whisking to dissolve the sugar Pour the hot cream over the chocolate and whisk until the chips dissolve completely Stir in the liqueur Cover and chill Step 2 Custard procedure Combine all the ingredients and pour through a sieve Spray oven proof baking dishes with no stick spray and fill them 2 3 full with the flan mixture Place the filled cups into a baking pan and place them in a 300 F oven on a middle rack Fill the baking pan half full of water Bake the custards for 1 hour or until custard is very firm to the touch and a toothpick inserted into the center comes out completely clean Chill in the cups then cover and hold for service Step 3 Cookie procedure Bring the milk and butter to a boil in a 1 qt sauce pot Using a wooden spoon stir in the flour and cocoa over the heat and continue stirring until the mixture pulls away from the sides of the pot Put the dough mixture into an electric mixer and mix for 1 minute to cool the dough Add the eggs one at a time mixing to completely incorporate them after each egg The dough should become elastic and soft but still hold its shape when not mixing Place some of the dough into a pastry bag with a small tip and pipe

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=98 (2016-02-13)
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  • Braised Curly Cabbage and Leeks Recipe - Side Dish | You're the Chef
    removed cut into 1 4 slices 1 each Anaheim chili pepper seeded chopped 1 each Granny Smith apple peeled seeded quartered 1 each bottle of Pilsner beer as needed salt and ground pepper Directions Procedure In a large braiser or heavy saucepot add the bacon and butter sautéing over high heat until the bacon begins to brown Add the leeks and cook until they begin to soften but are still

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=251 (2016-02-13)
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  • Fontina & Tomato Tart Recipe - Appetizer | You're the Chef
    Dijon mustard 1 2 c cream cheese room temperature 1 2 lb tomatoes ripe skinned sliced thin 1 4 c sun dried tomatoes julienne fine 1 1 2 c Fontina cheese grated 4 oz Tallegio cheese sliced 1 2 c Parmesan cheese shredded 1 Tbsp oregano fresh stripped and chopped to taste black pepper ground to taste salt Directions Step 1 procedure Work flour and butter into small crumb Add remaining ingredients and mix with hands until just combined Rest for 10 minutes Spray the tart pan lightly with no stick spray Roll the dough out on a lightly floured surface with a floured rolling pin until it is only 1 4 inch thick Press the dough into the tart ring Chill well Step 2 procedure Dock the dough and bake it for about 10 minutes at 375 F or until it is lightly browned on the edges and completely cooked on the bottom Remove from the oven and cool Combine Dijon mustard and cream cheese completely but do not make the cream cheese too soft Spread evenly on pre baked tart shell Lay an even layer of tomatoes over the spread and then sprinkle liberally with cheese herbs salt

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=231 (2016-02-13)
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  • Cassoulet of Lamb, Duck & Sausage with White Beans Recipe - Casserole | You're the Chef
    juice from the can 1 c dry white wine 5 c water or chicken bouillon 1 lb Navy beans soaked in water overnight 1 4 c thyme stripped chopped 1 4 c marjoram stripped chopped 1 4 c parsley chopped 6 each bay leaves to taste salt to taste ground black pepper Directions Step 1 procedure Over high heat in a heavy bottomed sauté or frying pan sear the duck pork lamb and sausage alternately until they are caramelized Place the meats into a large roasting or baking pan Step 2 procedure In the same pan you browned the meat in sauté the vegetables until they are caramelized Add the tomatoes wine and water deglazing the pan by scraping all the loose particles from the bottom of the pan Discard the water that the beans are soaking in Add the herbs and beans and bring the liquid to a boil Pour the beans and liquid over the meats cover the pan tightly and bake for three hours or until the meat is fork tender and the beans have absorbed most of the liquid and are tender Remove the meat from the pan drain the liquid from the beans and vegetables

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=250 (2016-02-13)
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