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  • Bruschetta Roman Style With Sautéed Bitter Greens and Imported Italian Cheese Recipe - Appetizer | You're the Chef
    1 each Belgian endive chopped 1 4 c sun dried tomatoes in oil sliced 2 c Romano cheese shredded Directions Procedure Sauté the bread in the olive oil over medium heat until it is browned on one side Repeat until all the pieces are brown hold them on absorbent paper In the same pan sauté the garlic until golden brown Add the greens and radicchio and sauté until it withers

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=17 (2016-02-13)
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  • Chef Paul’s Quesadillas Recipe - Appetizer | You're the Chef
    ground black pepper 1 Tbsp granulated sugar 1 lb chicken breasts boneless skinless butterflied 2 c green bell pepper cut into thin strips cooked until tender 2 c Spanish onions cut into thin strips cooked until tender 1 2 c red bell pepper cut into thin strips cooked until tender 12 each flour tortillas 1 c ripe tomatoes cut into medium dice 3 c shredded Monterey Jack cheese 1 2 c fresh hot peppers seeded and fine chopped Directions Procedure Combine the garlic lime juice oil salt pepper and sugar Divide into two bowls and add the chicken tossing until the chicken is coated Marinate for at least 4 hours or for up to three days Sauté or grill the chicken until it is thoroughly cooked Cut into thin strips and use immediately or refrigerate and reheat when ready to serve Place a tortilla in the bottom of a no stick frying pan over medium heat Sprinkle with cheese sliced chicken onions peppers tomatoes and hot peppers if desired When the cheese begins to melt fold over the tortilla gently so that the meat and vegetables stay inside The quesadilla is done when it is lightly browned on both sides

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=275 (2016-02-13)
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  • Chicken, Sausage and Shrimp "On the Gate" Recipe - Appetizer | You're the Chef
    lb hot Italian sausage sliced 3 c Spanish onions chopped 2 c green bell peppers diced 1 c celery diced 1 2 c brandy 1 1 2 lb shrimp peeled de veined 4 c baby spinach 1 1 2 c tomato sauce 12 each small French bread rolls tops and centers removed and served in a separate bowl 1 c sour cream or flavored dip 1 4 lb blue cheese crumbled Directions Procedure Coat the chicken with the hot pepper rub at least 4 hours before cooking In a large heavy bottomed sauce pot brown the sausage in the oil Add the chicken and brown them with the sausage Add the onions peppers and celery and cook them until they are bright in color Add the brandy to the pot and use a flame to ignite the brandy Add the shrimp and allow them to cook while the brandy burns off Add the spinach and tomato sauce and simmer for 5 minutes over low heat Serve the chicken mixture in the rolls using them as an edible bowl Top the chicken with crumbled blue cheese and sour cream Serve the bread tops and scraps with additional sour cream dip and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=309 (2016-02-13)
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  • Cilantro Pesto Chicken Recipe - Appetizer | You're the Chef
    and Tom won t get a bite 3 77 out of 5 30 ratings Yield four portions Ingredients 2 bun cilantro 4 each garlic cloves 1 2 c extra virgin olive oil 1 each lime 1 Tbsp salt 1 2 Tbsp pepper 2 lb chicken wings Directions Procedure Wash and dry cilantro Cut off the bottoms of the cilantro stems Put all ingredients in a food processor process until well

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=314 (2016-02-13)
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  • Crabmeat Stuffed Mushrooms Recipe - Appetizer | You're the Chef
    snow crab meat 1 2 bunches chives fresh chopped fine 1 2 tsp ground pepper 1 2 tsp seasoning salt 1 Tbsp Dijon mustard 1 2 c heavy cream 1 Tbsp lemon juice 1 2 c plain breadcrumbs 2 tsp parsley fresh chopped fine 1 tsp paprika 1 4 c mayonnaise 1 4 c breadcrumbs 1 2 c grated Italian cheese 1 2 c heavy cream Directions Procedure Wash and quickly dry the mushroom caps Toss with the butter and place on a baking tray Thaw the crabmeat and drain it well squeezing it with your hands if necessary to remove as much of the water as possible Add the chives pepper salt mustard cream lemon juice breadcrumbs parsley and paprika Fill the caps with the mixture evenly Mix the mayonnaise breadcrumbs and cheese together The mixture should be the consistency of a very thick sauce that is spreadable If needed thin it with a little heavy cream Spoon a little on top of each mushroom and return them to the broiler to brown them lightly on top Bake them at 450 F for about 10 minutes until the topping browns lightly and the mushrooms begin to soften as liquid

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=50 (2016-02-13)
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  • Crêpes & Caviar Recipe - Appetizer | You're the Chef
    ratings Yield eight appetizer portions Ingredients 4 each crêpes cut in half 1 2 c crème fraîche or sour cream 1 2 c caviar domestic 1 4 c chives fine minced Directions Procedure Place some crème fraîche in the center of the crêpe and place caviar and chives on cream at the ends of the crêpe Roll up the crêpe and serve individually or as an accompaniment to a salad

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=6 (2016-02-13)
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  • Eddie’s Crabmeat-Stuffed Mushrooms Recipe - Appetizer | You're the Chef
    caps stems removed 1 4 c melted butter 1 4 c salad oil 7 oz crab meat 1 2 bun fresh chives chopped fine 1 2 tsp ground pepper 1 2 tsp seasoning salt 1 Tbsp Dijon mustard 1 2 c heavy cream 1 Tbsp lemon juice 1 2 c plain breadcrumbs 2 tsp fresh parsley chopped fine 1 tsp paprika 1 4 c mayonnaise 1 4 c breadcrumbs 1 2 c grated Italian cheese 3 4 c heavy cream Directions Procedure Wash and quickly dry the mushroom caps Toss with the butter and oil and place them on a baking tray Combine the crabmeat chives pepper salt mustard cream lemon juice breadcrumbs parsley and paprika Fill the caps evenly with the mixture Mix the mayonnaise breadcrumbs and cheese together The mixture should be the consistency of a very thick sauce that will spread If needed thin it with a little heavy cream Spoon a little on top of each mushroom and return them to the broiler to brown them lightly on top Bake them at 375 for about 25 minutes until the topping browns lightly and the mushrooms begin to soften as liquid comes out of them Serve them

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=280 (2016-02-13)
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  • Eggplant Dip (Baba Ghanoush) Recipe - Appetizer | You're the Chef
    1 4 c olive oil virgin 1 Tbsp garlic fresh chopped fine 1 tsp garlic fresh chopped fine 1 2 c yogurt low fat 1 1 2 tsp salt 3 Tbsp tahini paste 1 4 c fresh lemon juice 2 tsp ground black pepper Directions Procedure Coat the eggplant pieces with the garlic and oil Grill over high heat until the eggplant is charred on the outside and soft in

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=52 (2016-02-13)
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