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  • Shrimp Cocktail Recipe - Appetizer | You're the Chef
    2 c mayonnaise 1 2 c ketchup 2 Tbsp brandy Shrimp 24 each shrimp raw 21 25 large preferred but not required 2 c water 1 each 12 oz bottle of beer lager Pilsner or ale 1 2 c onion sliced 2 each lay leaves 1 2 tsp whole peppercorns 1 2 tsp mixed dried herbs and spices oregano basil thyme chives red pepper flakes etc Directions Cocktail Sauce procedure Thoroughly combine all ingredients and chill This sauce can be made several days ahead of time Louis Sauce procedure Thoroughly combine all ingredients and chill This sauce can be made several days ahead of time Shrimp procedure Thaw and clean your shrimp by removing the shell feet and sand vein Leave on the shell tail This process should be done just before you cook your shrimp Add the water beer onion and spices to a 2 qt sauce pot Bring the liquid to a boil over high heat Add the shrimp and cook them until the liquid just returns to a boil Immediately drain off all of the liquid and place the shrimp into ice cold water or ice water until they are completely that are mixed in with the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=83 (2016-02-13)
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  • Snow Fire Caps Recipe - Appetizer | You're the Chef
    caps about 1 lb Directions Procedure Clean the mushroom caps by removing the stems and wiping off the dirt with a wet towel Do not submerge the mushrooms in water because they will get soggy Combine the cheese shrimp tomatoes chives thyme garlic and Tabasco completely in a medium size mixing bowl Fill each mushroom cap with a large spoon full of cheese and shrimp stuffing Place the stuffed mushrooms

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=71 (2016-02-13)
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  • Southwestern Egg Rolls with Avocado Ranch Dipping Sauce Recipe - Appetizer | You're the Chef
    chopped red bell pepper 1 2 tsp fresh garlic chopped fine 2 each green onions minced 1 each 12 oz can cooked kernel corn drained 1 each 12 oz can cooked black beans drained 1 each 10 oz bag frozen spinach thawed and drained 2 Tbsp jalapeño peppers drained chopped fine 1 each taco seasoning envelope 3 4 c shredded Monterey Jack cheese 10 each 7 flour tortillas For the Sauce 1 each ripe avocado smashed 1 each 8 oz ranch dressing Directions For the Egg Rolls procedure Heat the vegetable oil in a sauté pan over medium high heat Add the red pepper onion and garlic and sauté until tender Add the cooked chicken corn black beans spinach jalapeños and taco seasoning to the pan Cook for another 4 minutes stirring so that the spinach becomes mixed evenly into the rest of the ingredients Remove the mixture from the heat and stir in the cheese until it is melted Wrap the tortillas in a moist cloth and microwave them on high for 1 minute or until they become hot and soft Spoon about 1 2 cup of the mixture into the center of the tortilla Dampen the edges of the tortilla slightly so that it will seal well then fold in the ends and roll the tortilla up tightly Secure the ends with a toothpick Repeat the procedure with the remaining ingredients Heat 6 cups of vegetable oil in a deep soup pot to 375 This takes about 5 minutes over high heat if you do not have a thermometer Lower the egg rolls a few at a time and deep fry them until they are golden brown on the outside Remove them with a slotted spoon from the oil and drain them on absorbent paper To serve slice

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=73 (2016-02-13)
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  • Stir-Fry of Shrimp, Ham and Hoisin Sauce Recipe - Appetizer | You're the Chef
    chicken stock 1 2 c hoisin sauce 1 4 c chives as needed ground black pepper Directions Procedure Heat a wok over high heat Add the ginger and stir quickly frying the ginger lightly Add the shrimp and the mushrooms continuing to stir until the shrimp are pink and the mushrooms are lightly browned Add the ham and continue stirring until it is hot Add the water or stock hoisin

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=311 (2016-02-13)
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  • Strombolis & Calzones Recipe - Appetizer | You're the Chef
    2 oz sliced prosciutto ham 1 4 c sun dried tomatoes in oil drained 1 2 c fresh basil leaves 4 oz cooked roast beef thinly sliced and julienne 4 oz grated sharp Cheddar cheese 1 c sliced Spanish onions cooked until golden brown and cooled 8 oz bulk Italian sausage cooked and drained cooled 2 12 oz packags shredded Mozzarella cheese 1 2 c sliced green peppers cooked and cooled 1 2 c button mushrooms cooked and cooled 1 2 c capocollo or hot ham thin sliced and julienne 1 4 c shredded Parmesan Cheese 3 c prepared Italian tomato sauce Directions Procedure Thaw bread dough in your refrigerator for 24 hours so that it is soft to the touch Prepare your favorite fillings ingredients 8 20 and cool them This can be done up to one day ahead Combine the Ricotta cheese with the grated Parmesan cheese egg parsley and pepper Cut the dough crosswise into 4 equal pieces for strombolis or leave it whole for calzones Let the dough pieces come to room temperature while covered this takes about 30 minutes Roll out each dough piece on a lightly floured surface Let them rest Fill each of the calzones or strombolis with your favorite flavor fillings You can use the groupings above as suggestions Brush the nearest edge of the dough with the egg wash Fold over the dough so that it touches the egg washed side with a 1 4 inch overlap Tuck the edges under and place the dough pocket seam side down on a baking tray Allow the individual pockets to rest proof in a warm place by your stove for about 30 minutes Brush each pocket when it is ready to be put into the oven with the egg wash Sprinkle with Parmesan

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=191 (2016-02-13)
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  • Stuffed Artichokes Le Jeune Chef Recipe - Appetizer | You're the Chef
    oil 1 4 c fresh lemon juice 1 4 c fresh chopped parsley Directions Procedure Trim off the points on the leaves of the tip of the artichoke with a sharp knife If your artichoke has sharp tips on the side leaves use scissors to remove the rest of the points Immediately brush the cut surfaces with lemon juice In a large soup pot over high heat bring the water to a boil Add the salt and the artichokes and cover them with a plate that holds them under the surface of the water Cook the artichokes for about 20 minutes or until a toothpick easily inserts into the bottom Shock them quickly in ice cold water and then dry and completely chill Remove the choke from the center of the artichoke by opening up the leaves spreading them gently When you feel the soft leaves you are at the heart Twist the heart with you thumb and forefinger until it comes out Underneath where the heart was sitting you will see tiny leaves and hair that is the choke Using a teaspoon scoop the tiny leaves and hair from the center of the artichoke bottom Combine the ham bacon

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=274 (2016-02-13)
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  • Super Bowl Variety Quiche Recipe - Appetizer | You're the Chef
    cheese shredded 1 2 c white Cheddar cheese shredded 1 2 tsp salt 1 4 tsp ground black pepper 1 bun broccoli cut into small pieces cooked tender shocked in cold water drained 1 c red peppers sweated and cooled 1 2 lb bacon cooked crisp drained chopped cooled 1 c leeks sliced washed sweated and cooled 2 Tbsp parsley chopped fine 1 1 2 c yellow Cheddar sheese shredded 1 2 tsp salt 1 4 tsp ground black pepper 1 8 tsp nutmeg Directions Procedure Press the softened piecrusts into baking pans Dock and re chill the crusts then bake them at 325 until the crusts are firm but not browned Cool To make the custard thoroughly combine the cream and eggs in a large bowl with a whisk Divide the egg mixture evenly into two bowls and then add the spinach filling ingredients mushrooms spinach asparagus sun dried tomatoes tarragon Parmesan cheese white Cheddar salt and pepper to one bowl the broccoli ingredients broccoli red peppers bacon leeks parsley yellow Cheddar salt and pepper nutmeg to another bowl Fold the ingredients into the custard Pour the mixtures into the piecrusts Bake at 325 F for about 1 hour

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=75 (2016-02-13)
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  • Sweet Chili Shrimp on Cucumber "Tagliatelle" Recipe - Appetizer | You're the Chef
    ratings Yield two portions Ingredients 1 each Danish cucumber peeled cut into thin long strips like traditional tagliatelle pasta 1 Tbsp olive oil virgin to taste salt to taste fresh ground black pepper 6 each jumbo shrimp or large prawns raw shell and sand vein removed 1 Tbsp ginger peeled chopped fine 2 Tbsp salted butter 1 4 c dry white wine 1 Tbsp sweet chili sauce 1 Tbsp fresh coriander cilantro or parsley trimmed into sprigs 1 each lemon cut into thin slices Directions Procedure Peel the cucumber and slice it on a mandolein or other gourmet food slicer or shredder so that the cucumber is in thin long strips Just before service toss with the oil and season with the salt and pepper Sweat the jumbo shrimp with the butter and ginger over medium heat in a large sauté pan Add the wine and chili sauce and swirl until the sauce is combined Remove from heat Plate the cucumber pasta and place three warm shrimp on each one Lay the lemon slices and coriander alternating around the plate and top with fresh ground pepper Note Tagliatelle pasta is long wide pasta and is available in specialty Italian fresh

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=77 (2016-02-13)
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