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  • Three Potato Salad Recipe - Side Dish | You're the Chef
    2 c green onions diced 3 Tbsp chunky dill relish 1 1 2 c mayonnaise light 2 Tbsp honey mustard to taste salt and pepper Directions Procedure In one pan add white and red potatoes and cook until tender In a separate saucepan cook cubed sweet potatoes with the cinnamon sticks until tender Do not overcook Check by placing a fork into a potato If it can be broken easily

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=79 (2016-02-13)
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  • Tom’s Classic Grilled Cheese Sandwich Recipe - Side Dish | You're the Chef
    ratings Yield one sandwich Ingredients 2 each slices of white bread 1 each slice of yellow American cheese 2 Tbsp butter Directions Procedure Over medium high heat in a non stick sauté pan add the butter and place both slices of bread into the pan Lay the cheese on one of the bread slices Allow the sandwich to toast to golden brown on both sides Cut in half lengthwise and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=301 (2016-02-13)
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  • Tomato Rice Recipe - Side Dish | You're the Chef
    seeds 1 each small onion chopped 1 each large tomato chopped 1 tsp curry powder 2 Tbsp coriander leaves chopped to taste salt Directions Procedure Heat water over high heat in small saucepan until it boils Add rice and reduce heat to low Cover and cook until water is absorbed and the rice is fluffy set aside In a small saucepan heat butter over medium high heat until melted Add

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=321 (2016-02-13)
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  • Trackside Marinated Asparagus Recipe - Side Dish | You're the Chef
    Procedure Trim the asparagus and wash it Bring to a boil 1 quart of water Add the asparagus and cook it until it is just done al dente to the bite Immediately submerge the asparagus into cold ice water stirring it around until it quickly becomes cold Drain and refrigerate Take the zest from the citrus fruit and soak it in simmering water for 30 seconds to remove the preserving

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=81 (2016-02-13)
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  • Vegetable Fried Rice Recipe - Side Dish | You're the Chef
    2 c chicken stock or water as needed ground black pepper Directions Procedure In a wok over high heat add the oil and garlic Stir quickly for about 20 seconds until the garlic sizzles Add the celery and scallions stirring quickly until they are bright in color Add the green beans and the peppers stirring until they are hot Add the rice and stir with a chopping motion to break

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=312 (2016-02-13)
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  • Wild Rice Pancakes Recipe - Side Dish | You're the Chef
    each scallion small diced 1 4 c melted butter 1 each large egg 1 2 c milk 1 2 c flour all purpose 1 2 c melted butter Directions Procedure Boil the water and add rice Simmer covered for about 45 minutes or until rice is plumped and half the kernels open Cool Cook the vegetables in the butter until tender Cool Combine the rice with the vegetables and the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=133 (2016-02-13)
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  • Wild Rice Pilaf Recipe - Side Dish | You're the Chef
    4 c clarified butter 1 2 c wild rice 1 4 c parsley chopped 1 Tbsp thyme chopped 1 1 2 c water to taste salt to taste black pepper fresh ground Directions Procedure In a 3 qt saucepot sweat the vegetables in the butter Add the rice and stir to coat the rice with the butter Add the water parsley and bay leaf and bring to a boil Lower

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=228 (2016-02-13)
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  • Almond Lace Cookie Crisp with Chocolate Mousse Recipe - Dessert | You're the Chef
    Finely grind the almonds in a food processor or spice coffee grinder Combine all ingredients adding the milk a little at a time until the mixture forms a soft putty consistency You may need more milk to arrive at this consistency Bake on a sheet tray sprayed with no stick spray in a 400 F oven The batter can be portioned in small tablespoons or cooked in larger amounts it will spread as it bakes Bake until the batter sets and turns a rich brown color under baking so that it is not completely brown will result in a somewhat chewy final product Remove the sheet tray from the oven and allow to cool completely before crunching up the cookie Tip If you want to make a molded shape with the cookie let it cool when it comes out of the oven If it is too hot it will tear when you try to pick it up When the cookie is just warm pick it up and drape it over a cup sprayed with no stick spray forming it slightly to the cup When cool you will have an edible serving dish for any soft dessert you might want to

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=85 (2016-02-13)
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