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  • My Favorite Grilled Cheese Sandwich Recipe - Side Dish | You're the Chef
    onion fine diced 1 each slice of Muenster cheese 1 each slice of ham 4 each slice of sharp cheddar cheese 1 each slice of American cheese as needed Dijon mustard as needed ketchup Directions Procedure Heat a frying pan over medium low heat Butter slices of bread Spread the opposite side of one slice of bread with the ketchup and mustard Sprinkle on the onion Then layer on the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=205 (2016-02-13)
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  • Raita Recipe - Side Dish | You're the Chef
    1 c cucumbers skin on diced fine 1 2 c ripe tomatoes seeds removed diced fine 1 4 c sour cream 1 4 c mint leaves fresh chopped 1 4 tsp cumin 1 4 tsp salt to taste cayenne pepper ground Directions Procedure Combine all the ingredients together and allow to chill for at least 1 hour before serving This dish is cooling to the palate and is typically served

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=19 (2016-02-13)
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  • Sausage and Cheese Bread Recipe - Side Dish | You're the Chef
    Italian Bread and the Rich Egg Bread recipe 1 c sausage cooked or Canadian bacon chopped 2 c cheddar cheese shredded 1 3 c egg wash Directions Procedure After the bread is mixed and punched down chop it into pieces on a cutting board Dump the bacon cheese chives and egg wash over the bread and mix together with your hands or a bench knife until the pieces of bread

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=304 (2016-02-13)
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  • Sautéed Mustard Greens Recipe - Side Dish | You're the Chef
    Ingredients 1 bun mustard greens chopped coarsely and washed 1 c Spanish onions sliced thin 1 4 c virgin olive oil 1 2 c water to taste black pepper fresh ground to taste salt Directions Procedure Over high heat brown the onions in the oil Add the greens and toss quickly adding the water to create steam and help the greens wilt completely Cook the greens for five minutes until

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=219 (2016-02-13)
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  • Seafood Potato ‘Football’ Crisps Recipe - Side Dish | You're the Chef
    crabmeat shredded 1 2 c pimentos sliced 1 4 c kalamata olives pitted chopped 1 c Parmesan cheese shredded 1 c mozzarella cheese shredded to taste fresh ground black pepper Directions Potatoes procedure Combine potatoes fennel and leeks with salt and pepper Squeeze any excess water caused by contact with salt from potatoes before frying them Over high heat preheat a large non stick sauté pan Add some oil or butter and place half of the potato mixture in a thin layer into the pan Cook until the undersides are golden brown on the edges then flip and repeat the process with the rest of the potatoes until they are golden and crisp on both sides Hold the potatoes on a cookie or baking sheet Seafood procedure Heat a large sauté pan over high heat Add the olive oil and the shrimp if it is raw and cook it until it is just pink in color Add the spinach and the oregano and cook until just wilted If the shrimp is pre cooked you may keep it cold until you are ready to assemble the potato crisp Layer an even portion of spinach shrimp crab pimento and olives over the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=284 (2016-02-13)
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  • Spatzeli Recipe - Side Dish | You're the Chef
    salt 1 2 tsp ground black pepper Directions Procedure Beat the eggs thoroughly Add the milk Beat in the flour salt and pepper mixing until the batter develops a stringy consistency Let the batter rest for 10 minutes Pour the batter into a large holed colander Force the batter through the holes using a scraping motion with a rubber spatula into a large pot of rapidly boiling water Allow the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=294 (2016-02-13)
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  • Spicy Indian Egg-Mushroom Curry Sauce Recipe - Side Dish | You're the Chef
    and kept separate 4 each large eggs hard boiled cooled and peeled as needed salad oil 1 Tbsp salted butter 3 each cloves 4 each whole black peppercorns 1 each bay leaves 1 each medium red onion 1 2 c portabella mushrooms diced 1 tsp red chili powder 1 2 tsp salt 1 2 tsp Indian Garam Masala spice mix optional 1 2 c water to taste cilantro Directions Procedure Chop the ginger garlic and scallion greens into a rough paste Fry over medium high heat the hard boiled egg on all sides until it is golden brown Hold on absorbent paper To the same pan you fried the eggs in add the butter cloves pepper bay leaf and ginger paste Fry until the ginger and garlic sizzle Add the onion and mushrooms and fry until golden brown Add a pinch of the salt to speed up the softening and browning of the mushrooms Add the tomato chili powder the remaining salt and the Garam Masala if available Cut the eggs in half and lay them into the sauce Add the water and simmer until the egg yolks dissolve and thicken the sauce Simmer for about 5 minutes Add the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=263 (2016-02-13)
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  • Taleggio Prosciutto Grilled Cheese Recipe - Side Dish | You're the Chef
    ham very thinly cut 2 each slices of Taleggio cheese about 1 8 lb 6 each basil leaves Directions Procedure Over medium high heat in a non stick sauté pan add the oil and place both slices of bread into the pan Toast the bread and flip the pieces over While the second sides are toasting layer one side of the bread with the cheese and the basil on top

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=300 (2016-02-13)
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