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  • Green Pizza Recipe - Entrée | You're the Chef
    Parmesan cheese 2 each cloves fresh garlic 1 2 tsp salt 1 pt fresh loose packed basil leaves 1 4 c pine nuts 1 2 c olive oil Step 3 Topping and Finishing 8 oz shredded mozzarella cheese Directions Step 1 Crust procedure Mix water sugar and yeast and allow the yeast to froth and begin to grow Add the flour oil and salt and mix and knead on a floured surface until smooth and elastic Dough should be soft and just tacky to the touch Put into a lightly greased or oiled bowl cover and put in a warm place for about 1 hour or until the dough doubles in size Step 2 Filling procedure Purée these ingredients in a blender to make a smooth paste pesto Reserve until ready to finish the pizza This may be refrigerated overnight Step 3 Topping and Finishing procedure Punch down the dough removing all the gas from it Round it let it rest for 5 minutes then roll it out the size of the pizza tray or tile that you use Top with the pesto and the mozzarella cheese Bake in a pre heated 450 F oven for about 20 minutes or

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=122 (2016-02-13)
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  • Jen’s Fabulous Vegan Enchiladas Recipe - Entrée | You're the Chef
    Tofu 1 4 c fresh parsley chopped 1 4 c fresh arugula chopped 2 tsp garlic salt to taste ground black pepper 1 2 tsp oregano 1 2 tsp sweet basil 1 2 tsp thyme 1 c red bell pepper chopped 1 c white onion chopped 1 2 c chives chopped 1 2 c black olives pitted and sliced 6 each 10 corn tortillas as needed oil for frying 1 2 c pinto beans cooked 1 2 c black beans cooked 1 each can enchilada sauce Directions Procedure Boil the water in a small saucepot and whisk in the cornmeal cooking for about 2 minutes until the mixture is smooth and thickened Cool Blend cornmeal and tofu until smooth in a food processor Add the parsley arugula garlic salt herbs and continue processing until they are just blended Mix the pepper onions chives and olives together Reserve half of this mixture for garnishing the finished dish Prepare each tortilla for the enchilada by frying it in oil until soft and then draining it on absorbent paper Spread each tortilla with some corn and tofu mixture and top with vegetables beans and a little enchilada sauce Fold over and place into

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=124 (2016-02-13)
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  • Sautéed Portobello Mushroom Sandwich with Hummus & Tabouli Salad Recipe - Entrée | You're the Chef
    peanut butter and 1 tsp sesame oil 1 Tbsp fresh garlic chopped fine 1 4 c fresh lemon juice 1 4 c olive oil 1 tsp salt 1 4 tsp ground white pepper Step 3 Sandwich 4 each large portobello mushroom caps 1 4 c olive oil 1 4 c balsamic vinegar 2 Tbsp granulated sugar 1 tsp salt 1 4 tsp ground black pepper as needed olive oil 4 each kaiser rolls split 4 each slices Provolone cheese 4 each slices ripe tomato as needed leaf lettuce Directions Step 1 Tabouli Salad procedure Bring the water to a boil add the bulgur wheat cover and cook for 1 minute over low heat After 5 minutes the wheat will be plump and soft no water left in the pan Chill Combine with the remainder of the ingredients for the tabouli Chill overnight Step 2 Hummus procedure Combine all the ingredients in a blender or food processor and pulse until the mixture is smooth Chill for 4 hours or overnight Step 3 Sandwich procedure Combine the olive oil vinegar sugar salt and pepper and marinate the mushrooms in the mixture for at least 2 hours turning at least once Cook the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=128 (2016-02-13)
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  • Three Vegetable Garden Stir-Fry Recipe - Entrée | You're the Chef
    6 oz carrots julienne blanched 6 oz yellow squash julienne 3 oz zucchini julienne 4 oz fresh green beans 1 3 c green onions finely sliced 1 2 Tbsp fresh basil minced 1 2 tsp fresh dill minced Directions Procedure Coat nonstick skillet with vegetable cooking spray Use medium heat heat pan hot Add Chablis vegetables and minced seasonings Simmer until al dente Cooking Keys Blanching Vegetables Blanching Vegetables Dried

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=130 (2016-02-13)
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  • Vegetarian Lasagna Recipe - Entrée | You're the Chef
    stemmed chopped fine 1 2 tsp ground black pepper 1 2 tsp seasoning salt 2 each 1 qt jars prepared spaghetti sauce 2 each 12 oz bags shredded Mozzarella cheese 1 each box lasagna noodles Tomato Cream Sauce 1 2 c fresh garlic chopped fine 1 4 c olive oil 2 lb ripe plum tomatoes skinned and seeded chopped coarse 1 2 c fresh basil chopped fine 2 c heavy cream as needed salt as needed ground black pepper Directions Lasagna procedure In a large sauté pan over high heat sauté the first olive oil with the garlic until the garlic lightly browns Add the mushrooms and cook until they begin to weep moisture Add the spinach and toss until the spinach is just wilted Remove the vegetables from the pan into a bowl Chill completely Add the second olive oil and the garlic repeating the light browning of the garlic Add the red peppers carrots basil and cooked broccoli cooking over high heat until the peppers and carrots turn bright in color and begin to soften Remove from the pan and place in a large bowl Chill completely then stir in the Parmesan cheese In a large mixing bowl completely combine the Ricotta eggs herbs and seasoning To assemble the lasagna spray a deep sided baking dish with no stick spray Begin by coating the bottom of the pan with a jar of sauce and laying a layer of un cooked noodles Then add a layer of the spinach mixture Top with a layer of noodles and add some sauce then top with a layer of the Ricotta cheese Top with a layer of noodles then add some sauce and top with the broccoli mixture The top layer will be noodles coated with the remaining pre made sauce Cover

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=106 (2016-02-13)
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  • Wrapped Sautéed Braised Lentils with Herbed Goat Cheese, Vegetable Slaw and Sun-Dried Tomato Tapenade Recipe - Entrée | You're the Chef
    leaves chopped as needed salt as needed ground black pepper Step 2 Goat Cheese and Tapenade 4 oz goat cheese regional or Chevre or Montrachet 1 tsp fresh parsley chopped 1 tsp fresh chive chopped 1 tsp fresh oregano chopped 1 tsp fresh marjoram chopped 1 4 tsp ground black pepper 1 c sun dried tomatoes in oil 1 2 c black olives pitted drained 1 4 c fresh garlic chopped fine 1 2 c cured Greek olives pitted 1 2 c olive oil Vegetable Slaw 1 4 c scallion whites sliced 1 4 c carrots shredded 1 4 c celery fine chopped 1 4 c zucchini shredded 1 4 c olive oil 1 Tbsp cider vinegar as needed salt and ground black pepper Wrap 8 each plain or flavored flour tortillas Directions Step 1 Lentils procedure Cook each variety in simmering water until they are tender chill them with cold water and drain well The red lentils cook in about 15 minutes the rest take between 45 minutes and 1 hour Lentils do not need to be soaked before cooking Sauté the vegetables in the olive oil until they are just tender Add the cold lentils and stir to evenly distribute the vegetables Add the herbs and seasoning This can be served hot or cold on the sandwich Step 2 Goat Cheese and Tapenade procedure For the Goat Cheese Combine the cheese with the parsley chive oregano marjoram and pepper Chill well For the Tapenade Thoroughly purée all of the ingredients tomatoes black olives garlic Greek olives and olive oil in a food processor or blender Chill well Vegetable Slaw procedure Combine all of the ingredients just before service Wrap procedure Just before service lay the tortilla flat Spread a thin layer of tapenade on the wrap so that

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=135 (2016-02-13)
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  • Anna Potatoes Recipe - Side Dish | You're the Chef
    tsp salt 1 4 tsp black pepper fresh ground Directions Potatoes procedure Slice potatoes just before you are going to fry them so that you do not need to put them in water and remove all their natural starch Over high heat in a medium size sauté pan brown a layer of the potatoes in clarified butter on both sides Topping procedure Remove the potatoes to a baking sheet and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=216 (2016-02-13)
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  • Balsamic Marinated Grilled Eggplant Recipe - Side Dish | You're the Chef
    c balsamic vinegar 1 2 c sugar 1 2 c chopped together parsley and chives 1 Tbsp salt 1 tsp ground black pepper 1 2 c light olive oil Directions Procedure Combine all of the ingredients and pour over the eggplant Marinate overnight at least four hours Cook on a pre heated grill over medium heat for about five minutes each side The eggplant will get dark brown and lightly

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=104 (2016-02-13)
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