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  • Three by Two Seafood Pizza Recipe - Appetizer | You're the Chef
    picked and sliced thin 1 c diced fresh tomato 1 4 c sun dried tomatoes sliced thin 1 c Tuscanello cheese shredded 1 c Mozzarella cheese shredded 1 each frozen bread dough loaf thawed in the refrigerator overnight 2 Tbsp olive oil as needed no stick spray Directions Step 1 Seafood procedure Over high heat sauté the shrimp scallops and garlic in the olive oil until they are firm and white Remove the seafood from the pan with a slotted spoon and chill Allow any liquid that may have formed in the pan while cooking the seafood to evaporate until it is syrupy then allow it to cool Step 2 Vegetables procedure In a separate sauté pan over high heat sauté the onion and peppers in the oil until they are bright in color and just soft Remove the vegetables from the pan and allow them to cool Step 3 Assembly Cooking procedure Roll or stretch out your bread dough on a baking sheet that is sprayed with the no stick spray and drizzled with the olive oil so that it covers the entire flat surface of the baking pan Top the dough evenly with the seafood the onions and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=156 (2016-02-13)
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  • Toasted French Bread with Brie & Fruit Recipe - Appetizer | You're the Chef
    Ingredients 1 each loaf French bread sliced into 1 2 slices 1 2 c clarified butter 1 2 c Wegmans fruit spread 6 oz Brie Cheese 1 pt fresh fruit Directions Procedure Brush the bread with the butter Toast in a no stick sauté pan over high heat Brush with fruit spread Top with Brie cheese and place on a baking sheet tray Bake at 450 F for about four

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=232 (2016-02-13)
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  • Wild Mushroom Strudel Recipe - Appetizer | You're the Chef
    get a bite 3 81 out of 5 42 ratings Yield four portions Ingredients 1 4 c clarified butter 1 Tbsp shallots chopped 1 2 c fresh morel mushrooms stemmed sliced 2 c fresh crimini mushrooms stemmed sliced 1 c fresh blue foot chanterelles stemmed sliced 1 c fresh oyster mushrooms stemmed sliced 1 2 c cream sherry 1 tsp fresh thyme stripped 1 4 c fresh parsley chopped fine 1 2 c breadcrumbs to taste salt to taste ground black pepper 1 each sheet puff pastry thawed 1 each large egg beaten well for egg wash as needed fresh thyme stripped as needed coarse ground black pepper Directions Procedure In the butter in a large sauté pan sweat the shallots with all the mushrooms until the mushrooms weep and there is some moisture in the pan Add the sherry and herbs and simmer for 5 minutes Add just enough breadcrumbs to absorb any extra liquid that collects in the pan Adjust the seasonings move the mushroom mixture to a bowl and cool completely Lay mushroom filling evenly lengthwise on the puff pastry Roll up and brush the outside layer with the egg wash Sprinkle with thyme and pepper Bake

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=131 (2016-02-13)
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  • Zucchini Saga Blue Tart Recipe - Appetizer | You're the Chef
    1 4 thick slices 1 c all purpose flour 1 tsp salt 1 2 tsp black pepper ground 1 2 c salad oil 1 c shredded mozzarella cheese 1 c shredded Monterey jack cheese 1 tsp tarragon stripped minced 2 tsp basil leaves minced 5 oz chilled saga blue cheese cut into 1 8 thick slices Directions Step 1 Tart procedure Work flour and butter into small crumb Add remaining ingredients and mix until just combined with hands Rest for 10 minutes Spray lightly with no stick it will help you later unless you have a coated tart shell pan Using a floured rolling pin and board shape dough into even flat sheet two inches larger than your tart shell Pick up and press dough into shell Trim edges Chill Step 2 Filling procedure Dredge zucchini in flour and sauté in hot oil until golden brown on both sides Reserve on absorbent paper Sprinkle shredded cheeses into tart shell Cover with even layer of zucchini Top with fresh herbs Bake the tart at 400 F for 10 minutes or until the zucchini is sizzling Remove from the oven top with the slices of saga cheese return to the oven and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=230 (2016-02-13)
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  • Asian Influenced Grilled Salmon, Field Green & Tomato Salad Recipe - Salad | You're the Chef
    1 4 c rice wine 1 tsp minced fresh ginger to taste hot oil or fresh ground pepper Step 2 1 4 c mayonnaise 1 4 c hoisin sauce 1 Tbsp soy sauce low salt 1 Tbsp cider vinegar or lime juice 1 each kiwi fruit peeled sliced 1 2 c diced tomato Step 3 2 each tomato blanched cooled quickly in ice water and skin removed cut in half 3 oz field green salad mix or your favorite salad greens prepared as you like them Directions Step 1 procedure Combine all the liquid ingredients together and then pour over salmon filets in a non reactive plastic or metal pot Can be used after 4 hours or held for two days in your refrigerator Grill over a hot clean grill Spray the grilling surface with no stick spray Reduce heat to medium after putting fish on and cook about 3 minutes on each side The salmon is best served medium to medium well If you cook it through it will become dry and less appealing Step 2 procedure Combine all the liquid ingredients Chill may be made and served for up to 5 days Step 3 procedure Place salad with

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=47 (2016-02-13)
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  • Contemporary Waldorf Salad Recipe - Salad | You're the Chef
    walnuts shelled chopped 1 4 c celery washed and trimmed medium dice 1 4 c daikon radish peeled medium dice 1 4 c red bell pepper medium dice 1 4 c dried blueberries or currants 1 2 c walnut oil 1 4 c maple syrup 1 4 c chopped fresh herbs chives tarragon parsley marjoram 1 4 c balsamic vinegar Step 3 1 2 head red leaf lettuce cored trimmed washed and crisped Step 2 to taste salt to taste pepper Directions Step 1 procedure Marinate the chicken breast in the next 6 ingredients syrup orange juice oil vinegar salt and pepper for about 1 hour Heat a medium sauté pan over high heat and sear the chicken on both sides for about 1 minute until it is well browned Lower the heat to medium and continue cooking for about 3 minutes on each side until the chicken is completely cooked in the center The chicken can be chilled and used later or removed from the sauté pan onto a dinner plate to be held briefly before dinner Step 2 procedure Just before dinner combine the fruit nuts vegetables and dried fruit with the walnut oil vinegar syrup fresh herbs

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=51 (2016-02-13)
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  • Cooked Pork & Couscous Salad Recipe - Salad | You're the Chef
    juice 1 tsp salt 1 2 tsp ground white pepper 2 c leftover cooked pork chops roast loin sliced or small dice 4 c mesclun salad mix Directions Procedure When the couscous is finished cooking add the oil and stir This will keep the couscous from sticking together Soak the dried fruit in the hot water for about 1 2 hour Most of it will absorb into the fruit Do

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=56 (2016-02-13)
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  • Derby 2000 Seafood Salad Recipe - Salad | You're the Chef
    golden Italian dressing emulsified style 1 4 c tomato purée 1 each bulb of elephant garlic put in half of skins rubbed with olive oil and baked at 400 until soft 1 4 c tarragon vinegar 1 2 c sun dried tomatoes in oil 1 Tbsp granulated sugar 1 2 c red sweet peppers sliced into small pieces 1 2 c yellow peppers sliced into small pieces 1 2 c scallions sliced into small pieces 1 2 c celery small diced 1 2 c Kalamata olives sliced Directions Procedure Prepare all the seafood as directed and keep cold In a 2 qt saucepot bring the water sliced onion and celery bay leaves lemon wine and herbs to a boil After 10 minutes strain the water into another saucepot and discard all the vegetables and herbs Bring the water to a simmer over medium heat and cook the seafood items separately until each of them is firm and white in color Remove each seafood item with a slotted spoon and put directly into the ice water to stop the cooking process When all the seafood is cooked and cold remove from the water and keep refrigerated This step can be done

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=57 (2016-02-13)
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