archive-edu.com » EDU » P » PCT.EDU

Total: 280

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Eggplant Strudel Recipe - Appetizer | You're the Chef
    all purpose flour 2 tsp salt 1 tsp ground black pepper 1 c olive oil virgin 3 4 lb soft goat cheese 3 Tbsp sage leaves fresh 3 Tbsp basil leaves fresh 1 2 c heavy cream 1 each box phyllo strudel leaves 1 c olive oil virgin Directions Procedure Sauté the peppers and garlic in the oil over high heat until they are soft and lightly browned Cool Combine the flour salt and pepper Dredge eggplant slices in it and then sauté in oil in a large sauté pan over high heat until they are golden brown on both sides Hold on absorbent paper Thoroughly combine the goat cheese herbs and heavy cream Lay out the phyllo one sheet at a time on a flat surface Brush it with oil Continue this process until you have 5 layers Place a layer of eggplant on the phyllo Place a layer of the cheese mixture onto the eggplant Top with some pepper mix repeat this process until you have two strudels completed Roll up the strudel and finish with seam on the bottom Brush with oil Place on a flat baking sheet in a 400 F oven for 20 minutes The

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=121 (2016-02-13)
    Open archived version from archive


  • Fried Spring Rolls Recipe - Appetizer | You're the Chef
    ground black pepper Step 2 1 4 c granulated sugar 1 qt very warm water 10 each rice paper disks Step 3 1 qt peanut or salad oil Directions Step 1 procedure Thoroughly combine the Step 1 ingredients until they form a sticky solid mass Keep them refrigerated until ready to use Step 2 procedure Dissolve the sugar in the water Working one at a time place the rice paper into the water for about 20 seconds or until it softens and is very pliable to the touch with no hard sections Lay the paper on a clean work area and place a quarter cup portion of the meat mixture shaped like a sausage on the center of the bottom third of the paper Fold over the outer edges of the soft rice paper and roll up the paper around the meat laying it seam side down on a sheet pan Repeat this step until all the meat is used Step 3 procedure Heat the oil in a deep saucepot until it sizzles when you touch one of the rolls to the fat or a home deep fryer to 375 Gently lower the rolls 2 or 3 at a time

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=53 (2016-02-13)
    Open archived version from archive

  • Herbed Garlic Spread for Toast Recipe - Appetizer | You're the Chef
    3 Tbsp fresh thyme minced 1 Tbsp fresh mint minced 3 Tbsp olive oil virgin 2 Tbsp red wine vinegar 2 tsp granulated sugar 1 Tbsp garlic minced 1 4 tsp red pepper flakes Directions Procedure Combine the ingredients and allow them to stand for 30 minutes at room temperature Slice French bread into 12 pieces and toast them in a 350 F oven until they are golden brown Top

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=215 (2016-02-13)
    Open archived version from archive

  • Hushpuppies Recipe - Appetizer | You're the Chef
    tsp cracked black pepper 1 2 c Spanish onion finely diced 1 2 c whole kernel corn 1 4 c green onions chopped Directions Procedure Thoroughly mix the egg and milk in a small mixing bowl Using a large mixing bowl combine the dry ingredients with the egg milk mixture onions corn and scallions until they are well blended The batter should be smooth and not lumpy from the flour or the cornmeal At this point if you wanted to add the 1 2 c chopped crisp bacon 1 2 c chopped cooked breakfast sausage or other ingredients like hot peppers grated cheddar cheese or pecans you would do so Divide the batter in smaller portions and mix in well the additional ingredients Using a home style deep fryer set at 375 F or a 3 quart sauce pan heat the oil over medium high heat for about 15 minutes The oil will be ready when it stops swirling as it heats you can test for the temperature by dropping a small amount of the batter into the oil When it sizzles immediately upon immersion the oil is hot enough Cooking the batter in small batches add 4 6 hushpuppies

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=55 (2016-02-13)
    Open archived version from archive

  • Oriental Chicken Wings Recipe - Appetizer | You're the Chef
    portions Ingredients 2 lb chicken wings 2 Tbsp salad oil 3 Tbsp granulated sugar 3 Tbsp soy sauce 1 4 c sherry wine 1 tsp gresh garlic minced Directions Procedure Wash and dry chicken Hook the tops of the wing over the opposite ends of the bone to form a triangle Fry the wings lightly in a heavy sauté pan over medium high heat Add the remaining ingredients and stir

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=68 (2016-02-13)
    Open archived version from archive

  • Roasted Red Pepper and Artichoke Bruschetta Recipe - Appetizer | You're the Chef
    taste salt to taste ground black pepper Second Step 4 each red bell peppers Third Step 10 oz canned artichoke hearts quartered 2 Tbsp virgin olive oil 6 oz fresh mozzarella cheese Directions First Step procedure Drizzle the slices of bread with olive oil and season with salt and pepper Dry the slices of bread in a 400 oven Second Step procedure Roast red peppers until the skin is charred

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=271 (2016-02-13)
    Open archived version from archive

  • Sausage, Asparagus and Havarti Cheese Souffle Recipe - Appetizer | You're the Chef
    24 out of 5 55 ratings Yield six 3 1 2 souffles Ingredients 2 Tbsp clarified butter 1 4 c all purpose flour 1 c milk hot 1 2 c Havarti cheese grated 1 c ham diced 1 c asparagus sliced blanched shocked 3 each egg yolks to taste salt to taste white pepper ground as needed no stick spray 3 each egg whites Directions Procedure Make white roux by combining the butter and flour over medium heat in a saucepan stirring constantly Whisk in the milk and stir until it thickens Lower the heat to low and allow the béchamel to cook for an additional 15 minutes If making the béchamel one day ahead cool in an ice water bath and refrigerate Allow the béchamel to cool slightly then add the cheese ham asparagus and the egg yolks Season the mixture Prepare the molds for the soufflé by spraying them with no stick spray At the last moment beat whites until stiff Fold equal parts of ham and vegetable base and whites together Spoon the mixture into soufflé dishes so they are full without touching the rim Place the filled molds in 2 rectangular glass baking dish into oven

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=290 (2016-02-13)
    Open archived version from archive

  • Scampi Pescatore (Shrimp Fisherman’s Style) Recipe - Appetizer | You're the Chef
    until the tail opens and you see the sand vein Do not cut through the outer layer of the shrimp tail meat at the back side of the shrimp Remove the sand vein and gently open and flatten the tail onto a clean flat working surface Repeat this process until all of your shrimp are cleaned Keep the shrimp cold until ready to stuff and bake Note Do not buy the shrimp that already have the sand vein removed You will not be able to butterfly the tail in this manner if the back of the shrimp tail has already been split Stuffing and baking the Shrimp procedure Melt the butter in a medium sauté pan over medium high heat Add the garlic when the butter begins to froth Add the herbs when the garlic begins to turn light brown and stir for 30 seconds to sweat the herbs Add the bread crumbs and remove the pan from the heat Stir the crumbs to absorb all of the butter Add the wine to moisten the crumb stuffing so that it will become sticky to the touch but not mushy like paste Chill the crumb stuffing before you begin to stuff

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=69 (2016-02-13)
    Open archived version from archive