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  • Persian Eggplant Stew Recipe - Casserole | You're the Chef
    79 class mar right 1 Outstanding Will make it and Tom won t get a bite 3 88 out of 5 32 ratings Yield six dinner portions Ingredients 1 c olive oil 2 each eggplants skin removed cut into 4 pieces lengthwise 2 tsp salt 2 tsp garlic powder 1 1 2 c Spanish onions diced 1 lb stewing beef cut into small cubes 1 tsp ground turmeric 1 tsp ground black pepper 2 each green hot peppers preferably Anaheim seeded chopped 1 1 2 c water 3 each limes fresh squeezed 3 c tomatoes diced 1 4 c tomato paste Directions Procedure Sauté the eggplant pieces over high heat in a large heavy bottom saucepan until they are browned Remove them from the pan season them while still warm with the salt and garlic powder Add the onions to the same pan and sauté until they just begin to turn brown and then add the beef continuing to sauté over high heat until they turn brown Add the turmeric and black pepper stirring until the beef absorbs it Add the remaining ingredients along with the eggplant pieces Lower the heat to a simmer cover and simmer for one hour

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=118 (2016-02-13)
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  • Pork and Greens Recipe - Casserole | You're the Chef
    1 2 c fresh basil chiffonade 2 c dry white wine to taste salt to taste ground black pepper Directions Procedure Over high heat in a heavy bottomed saucepot brown the pork in the butter thoroughly Add the garlic and onions and cook until the onions are soft and lightly browned Add the peppers greens wine and basil and cook over medium heat until the greens are soft and the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=307 (2016-02-13)
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  • Sara’s Enchilada Casserole Recipe - Casserole | You're the Chef
    2 each large flour tortillas the fresh thicker tortillas are the best as needed no stick spray 16 oz can refried beans removed from the can and softened with a spoon 8 oz can black olives sliced 2 c Colby Jack cheese blend shredded 12 oz can enchilada sauce Garnish as needed crisp lettuce shredded as needed diced ripe tomatoes as needed sour cream Directions Beef procedure Combine the beef in the salad oil over high heat Add the potatoes and the onions cooking for an additional 5 minutes to soften the onion and potato Remove from the heat and season with garlic salt pepper and seasoning salt Cassorole procedure To assemble the casserole cut the tortillas into quarters Spray the bottom of a 2 qt casserole dish with no stick spray and place in the 4 tortilla quarters covering the bottom Spread in an even layer of the refried beans Add the beef mixture Step 1 as the next layer Add 1 C of the cheese on top of the beef Layer in a even amount of olives Add 1 2 layer of the enchilada sauce spreading evenly Repeat the layers finishing with the sauce on top Bake at

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=132 (2016-02-13)
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  • Six Mushroom Ragout with Polenta Recipe - Casserole | You're the Chef
    vegetable stock infused with the mushroom stems and trim or water 1 2 c black bean sauce or paste 2 Tbsp fresh chives minced fine 2 Tbsp fresh thyme leaves stripped 2 Tbsp fresh parsley chopped fine 2 Tbsp rice wine 1 4 c cornstarch 1 4 c water 1 2 c low salt soy sauce to taste salt to taste fresh ground black pepper Step 2 Polenta 1 4 c olive oil 1 4 c Spanish onion small dice 1 2 tsp fresh garlic chopped 1 4 c green pepper small dice 1 4 c sweet red pepper small dice 2 tsp fresh parsley chopped fine 3 c water 1 c cornmeal 1 c grated Parmesan cheese to taste ground black pepper Directions Step 1 Ragout procedure Sauté the garlic and shallots in oil until they are just tender Add all the mushrooms except the oyster mushrooms and canned straw mushrooms and continue to sauté stirring them occasionally until they begin to soften rendering the liquid from them Add the red wine bean paste and stock and bring the mixture to a boil then simmer for 5 minutes Add the herbs rice wine and mushrooms Combine the cornstarch and water to form a smooth slurry paste Allow the mixture to just return to a boil then thicken the liquid in the ragout with the slurry until it just coats the back of a spoon or to your liking Season to taste Serve with your favorite oriental noodles or rice Step 2 Polenta procedure Sauté the vegetables in the olive oil When they are just tender remove them from the heat add the parsley and cool Boil the water and pour in the cornmeal stirring constantly until the cornmeal swells and forms a firm paste The vegetables can be added

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=129 (2016-02-13)
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  • Smothered Crawfish “Etouffee” Recipe - Casserole | You're the Chef
    1 2 c button mushrooms chopped 1 1 2 c water or seafood stock 1 c white wine 1 2 c diced tomatoes fresh 1 lb crawfish tails peeled 1 2 c green onions sliced Directions Procedure Combine seasonings in a small bowl and reserve In a heavy bottomed saucepot over high heat add the oil butter and flour stirring constantly until the flour is lightly browned Add the vegetables

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=285 (2016-02-13)
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  • Smothered Shredded & Stinky Super Bowl BBQ Recipe - Casserole | You're the Chef
    4 each bay leaves 2 Tbsp salt 1 Tbsp pepper 4 lb pork butt or shoulder bone in untrimmed 2 lb beef bottom round untrimmed Directions BBQ procedure Up to 3 days before game day Combine all the ingredients except the meat and mix well Pour the mixture over the meat and place it into a deep roast pan covering it tightly with aluminum foil Bake at 250 F for 6 hours this is the smothering part Using tongs or a fork and a slotted spoon carefully remove the very tender meat and soft onions discarding the pork bone Put all the liquid into a saucepot on the stove and reduce the liquid by half the volume While it is still warm in a large bowl use two forks or kitchen tongs to completely break the meat apart this is the shredded part Mix the shredded meat with the soft cooked onions and allow the meat mixture to cool then cover it tightly and refrigerate Cool the sauce cover it tightly and refrigerate Game Day procedure Combine the meat and sauce and reheat either in a crock pot on medium or covered in a 300 F oven 30 minutes before

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=138 (2016-02-13)
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  • Southwestern Chicken Chili Recipe - Casserole | You're the Chef
    diced 3 whole green onion diced 1 1 2 c water 1 2 each package of Taco seasoning 1 2 each package of chili seasoning 1 each can of Ranch style beans 1 each can of black beans 1 c corn 2 Tbsp sugar 1 tsp salt 1 4 tsp pepper Directions Procedure Cook chicken in a large skillet over medium heat until done Add the chilies onions water and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=264 (2016-02-13)
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  • You're the Chef - A Penn College Cooking Show
    with Herbs Root Vegetables Entrée Herb Infused Roast Chicken Entrée Taleggio Prosciutto Grilled Cheese Side Dish Crab Cakes Le Jeune Chef Entrée Herb Seared Chicken Breast Warm Zucchini Stew with Entrée Three Apple Pie dessert Contact You re the Chef Name E mail address Phone number opt Message No E mail leave blank Submit More information About You re the Chef Host Bios Broadcast Schedule Episodes Tricks of the Trade

    Original URL path: https://chef.pct.edu/?cat=entree (2016-02-13)
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