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  • Basic Crêpes Recipe - Side Dish | You're the Chef
    flour 1 2 tsp salt as needed butter melted Directions Procedure Combine all the ingredients except the melted butter with a whisk in a kitchen bowl or in a food processor Scrape down the sides of the bowl at least once during mixing Pass the batter through a fine strainer or sieve if it is lumpy working the lumps through the mesh To make savory crêpes add about 1 2 cup of chopped sweet herbs such basil chives tarragon or parsley Add the melted butter Let the batter rest about 30 minutes before making the crêpes Using a hot 5 inch sauté pan pour 1 oz or 2 measured tablespoons of batter into the center of the pan and roll the pan to spread the batter over the bottom of the pan The bottom should be coated evenly and the crepe should just cover the edge of the sides and the bottom Continue cooking over medium high heat for about 1 minute until you see a brown edge form on the sides of the crepe Flip the crêpe at this point and cook for an additional 30 seconds until light golden brown on the down side Flip the crêpe out

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=16 (2016-02-13)
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  • Black-eyed Peas Recipe - Side Dish | You're the Chef
    or cowpeas 2 qt hot water 1 2 c Spanish onions chopped 1 4 c parsley chopped 1 each hot pepper chopped 1 Tbsp salt Directions Procedure Cover the beans with the water in a non reactive stainless or plastic bowl Cover and refrigerate overnight Combine the soaked beans and the rest of the ingredients and simmer for about 1 1 2 hours or until the beans are tender Serve

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=305 (2016-02-13)
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  • Braided Rich Egg Bread Recipe - Side Dish | You're the Chef
    tsp yellow food coloring 6 1 2 c all purpose flour 1 tsp salt 2 each large eggs Directions Procedure In a mixing bowl combine the yeast in the water to soften the yeast Add the sugar milk and flour and mix the dough until it is smooth Rest in a warm area until the mixture is bubbly and doubled in size Thoroughly mix in a separate bowl the eggs egg yolks butter sour cream and food coloring Add the egg mixture to the yeast mixture in a standing mixer Using the dough hook at medium speed completely combine the yeast and egg mixtures Add the remaining flour and salt and on the machine mix on speed one or by hand using a kneading motion work the dough until it is smooth and elastic Place dough in a lightly greased bowl cover and let rise until double in size 1 1 1 2 hours Punch down the dough and divide into equal portions Roll each portion into a long strip about 1 inch in diameter and about 12 14 inches long Lay three of the strips side by side and braid the strips by crossing each piece over the other

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=302 (2016-02-13)
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  • Broccoli Parmesan Recipe - Side Dish | You're the Chef
    black pepper 1 2 c grated Parmesan cheese 5 each large eggs 1 4 c oregano chopped 1 4 c parsley chopped 1 4 c virgin olive oil Directions Procedure Combine the flour salt and pepper in one large bowl In another large bowl beat the eggs cheese oregano and parsley until thoroughly combined Dredge the broccoli in the flour and then coat it completely with the egg mixture In

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=278 (2016-02-13)
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  • Brown Stock Recipe - Side Dish | You're the Chef
    stems Directions Procedure Rub the bones with the oil Place on a roasting pan with two inch sides and brown them completely in a 400 F oven When the bones are almost brown add the chopped vegetables and allow them to brown In the last five minutes of browning smear the tomato paste all over the bones Allow the tomato paste to brown Add the bones and vegetable to a

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=218 (2016-02-13)
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  • Chicken Pumpkin Stew’s Red Mole Sauce Recipe - Side Dish | You're the Chef
    4 c salad oil 4 each fresh red hot chilies seeded chopped 4 each Poblano chilies seeded chopped 4 each dried chilies re hydrated pulp scraped from skin 1 2 c sliced blanched almonds toasted 1 2 c pumpkinseeds shelled toasted 1 2 c pine nuts toasted 1 Tbsp fennel seeds toasted 1 2 c peanuts toasted 1 2 c golden raisins re hydrated 1 c tomatoes chopped 1 2 c sundried tomatoes re hydrated 1 2 c cilantro chopped 1 2 c parsley chopped 1 4 tsp ground cinnamon 3 each squares Hershey as needed hot water to taste salt and ground black pepper as needed red food coloring Directions Procedure In a 4 qt saucepot over high heat brown the onions and garlic in the salad oil Lower the heat and add the remaining ingredients including the water on the sundried tomatoes and raisins and simmer until the fresh peppers are bright in color Puree to a smooth paste adding a little extra water in the mixture if too thick to puree Season and add food coloring if desired to make a rich deep brown red color Sauce can be used immediately or refrigerated covered for up to

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=172 (2016-02-13)
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  • Collard Greens Recipe - Side Dish | You're the Chef
    1 pt water 1 4 c salted butter to taste salt Directions Procedure In a large saucepot over medium high heat render the bacon Add onions and chili pepper and cook them until they brown lightly Add the greens and stir allowing the greens to begin to wilt Add the water and cover lowering the heat to a simmer Cook the greens for about 1 1 2 hours or until

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=255 (2016-02-13)
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  • Confetti Barley Recipe - Side Dish | You're the Chef
    Spanish onions small dice 1 4 c green peppers small dice 1 4 c red peppers small dice 2 Tbsp parsley fresh chopped to taste salt table to taste black pepper ground Directions Procedure Simmer the barley until it is soft Drain the water rinsing the barley with cold water to remove all the starch Reserve Sauté onions and peppers in butter until they are soft Add the barley to

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=256 (2016-02-13)
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