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  • White & Bittersweet Chocolate Raspberry Tart Recipe - Dessert | You're the Chef
    floured flat work surface and a rolling pin roll the dough out until it is about 1 4 inch think and 2 inches larger than the tart pan you are working with You may use a smaller tart pan Divide the dough into pieces to make it easier to work with There will be a good portion of extra dough after you roll it out Fold the dough in half and pick it up and lay it into your tart pan You may spray the pan with no stick spray Lift and tuck the dough into the corners of the pan Using your hands press down on the edge of the pan and cut off the excess dough Press the dough firmly and evenly into the pan Poke the dough with a fork to make holes that will allow the moisture from the dough to escape easily Cover the dough with foil and top it with dry beans or rice and blind bake it in a pre heated 350 F oven for about 12 minutes or until the edges of the dough are browned and the base is fully cooked Remove the tart shell from the oven remove the blind and allow it to cool before unmolding the shell onto a sheet tray cardboard circle or serving dish The shell may be made 1 day ahead and kept covered in a cool dry place or frozen raw or baked for 1 week Tart Filling procedure Heat the cream in a saucepot over medium heat Place the white chocolate disks in a large bowl When the cream comes to a boil pour it over the chocolate and stir it with a whisk or spatula until it becomes smooth and lump free This can be kept at room temperature while finishing the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=14 (2016-02-13)
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  • Chef Paul’s Country Turkey Chili Recipe - Casserole | You're the Chef
    1 4 c coriander ground 1 4 c chili powder 2 lb turkey breast large dice 1 4 c salad oil 6 Tbsp garlic large dice 1 c onion large dice 1 c red bell peppers large dice 1 c poblano chili large dice 1 c zucchini large dice 1 1 2 c summer squash large dice Directions Procedure Cover the beans with the water in a non reactive stainless or plastic bowl Cover and refrigerate overnight Simmer beans with the soaking water beer cilantro paprika parsley sage salt hot pepper and tomato paste until they are just tender Beans may be cooled in the cooking liquid and stored refrigerated overnight Heat a small sauté pan over high heat Add the spices and dry toast them by stirring and flipping as they begin to smoke lightly for about 1 minute Remove from the heat and stir occasionally to finish the toasting process Using a large soup or saucepot over high heat brown the turkey in the salad oil Add the garlic and cook for 2 minutes until the garlic becomes fragrant and nutty in aroma Add the vegetables and spices to the turkey and sweat them in the pot until

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=306 (2016-02-13)
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  • Chicken & Shrimp Jambalaya Recipe - Casserole | You're the Chef
    sauce chopped 3 4 c tomato sauce from the canned tomatoes 2 c chicken broth 1 2 c green onions 1 lb medium shrimp raw cleaned tails on Step 3 Optional Ingredients 2 c raw rice 4 c water or chicken broth Directions Step 1 Seasonings procedure Combine the seasonings together Hold on the side Step 2 Jambalaya procedure Fry the meat the ham and sausage in a large saucepot over medium heat in the oil until browned and just crisp Add the onions celery and green pepper to the pot and fry for five minutes scraping any crust from the bottom of the pan Add the chicken breast meat to the pot raise heat to high and cook 1 minute or until white on the outside Return the heat to medium add the garlic and the seasonings from above cooking for 3 minutes scraping the bottom of the pan as needed Add the tomatoes sauce and broth bring to a boil then reduce the heat and simmer for 10 minutes Add the green onions and shrimp to the pot simmer for about 10 minutes or until the shrimp are white and fully cooked Step 3 Optional Ingredients procedure Traditional jambalaya has only the rice ingredient not the water listed above added to the jambalaya recipe with the shrimp the liquid brought to a boil then the entire mass is poured into a 13 x 9 baking dish covered and baked at 350 F for about 20 minutes or until the rice is just cooked and tender The finished jambalaya should be very thick with some broth in it What follows is my suggestion for the dish which works especially well if you have a lack of time or are going to hold the dish hot during a party Bring

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=171 (2016-02-13)
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  • Chicken Pumpkin Stew Recipe - Casserole | You're the Chef
    over high heat add the oil When it starts to ripple add the onions and cook until they lightly brown Add the chicken and cook until the pieces lightly brown Add the garlic and red peppers and cook until the peppers are bright Add the brandy away from the flame return to flame and allow alcohol to flame and cook out for about 2 minutes Reduce heat to medium add

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=173 (2016-02-13)
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  • Curried Squash Recipe - Casserole | You're the Chef
    Ingredients 1 Tbsp cooking oil 3 4 c Spanish onion 1 2 tsp garlic fresh chopped 1 tsp ginger fresh chopped 1 2 lb ground beef 1 each butternut squash 1 c whole canned tomatoes chopped 1 Tbsp tomato purée 2 Tbsp curry powder or 1 Tbsp curry paste as needed salt as needed cooked rice as needed parsley fresh chopped or cilantro Directions Procedure Sauté onion over high heat until soft but not brown Add the garlic and ginger and cook on medium heat for 2 minutes Add the ground beef to the onion mixture and continue cooking until the meat is lightly browned Add the tomatoes purée and the curry paste and cook for an additional 2 minutes Remove from heat season with salt and hold until the squash is prepared Cut the squash in half lengthwise and scoop out the seeds Mound the meat mixture in the hollow of the squash Cover the meat with the other half of the squash Tie the squash together with butchers twine or wrap it tightly in aluminum foil Place the squash on a baking tray or dish and bake for 1 hour at 350 F or until the squash is

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=107 (2016-02-13)
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  • Drunken Fiesta Recipe - Casserole | You're the Chef
    c chicken broth 1 c beer 1 4 c hot sauce 1 4 c brandy 1 4 c Cointreau 1 2 tsp salt pepper 1 Tbsp oyster sauce 1 Tbsp hoisin sauce 1 Tbsp fish sauce 1 lb shrimp de veined and halved 1 lb mussels 1 lb squid tubes cut into rings 1 2 c green peas fresh 1 2 c Chinese cabbage sliced 1 2 c jalapeno pepper halved stemmed chopped with seeds 1 2 c Japanese breadcrumbs 1 2 c cheddar cheese grated 1 2 c mozzarella grated 1 2 c spring onions Directions Procedure Bring the water to a boil Add the rice and simmer for 20 minutes covered until the rice is tender and fluffy Preheat the oven to 350 F In a large saucepan or heavy bottomed braiser sauté onions and garlic in olive oil over high heat Add pork and chicken cooking until the pork seems to be half done Add red and green bell pepper carrots and celery and cook until the vegetables are bright in color Add the tomato sauce chicken broth beer hot sauce rum Cointreau salt pepper oyster sauce hoisin sauce fish sauce and bring to a simmer Add

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=261 (2016-02-13)
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  • Kidney Bean, Black-Eyed Pea & Turtle Bean Stew Recipe - Casserole | You're the Chef
    beans cooked washed and drained 1 2 c fresh herbs chopped marjoram oregano sage thyme 1 4 c fresh parsley chopped 1 c water 1 Tbsp granulated sugar 2 tsp salt 1 tsp ground black pepper 2 Tbsp cornstarch 1 4 c water Directions Procedure Sauté garlic in oil in a saucepot over high heat until it is light golden brown Add the vegetables and continue cooking until the vegetables

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=125 (2016-02-13)
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  • Paella Valenciana Recipe - Casserole | You're the Chef
    c celery chopped 1 2 lb chicken breasts cut into thick strips 1 4 c parsley chopped 1 Tbsp oregano leaf dried 2 tsp thyme leaf dried 1 qt chicken stock 2 c tomatoes canned chopped 1 1 2 c rice long grain 1 2 tsp saffron or turmeric optional 24 each small clams littlenecks preferred 1 2 lb shrimp shell and tails removed split in half 1 2 lb squid tubes sliced and tentacles 1 1 2 c garbanzo beans canned 2 bun scallions chopped 1 2 tsp white pepper ground 2 tsp salt 1 4 c parsley chopped Directions Procedure In a heavy bottom 6 qt saucepot sauté the sausage in the olive oil until deep brown Add the garlic onions peppers and celery and continue sautéing until they just become soft Add the chicken breast and herbs and continue cooking over high heat scraping the bottom of the pan until the chicken begins to brown Add the chicken stock tomatoes rice and saffron and reduce heat Cover and simmer for about 10 minutes Add the clams and simmer for about 5 minutes Add the shrimp squid garbanzo beans and scallions Cover the pot keep temperature at simmer

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=196 (2016-02-13)
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