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  • Wild Rice & Pecan Chicken Salad Recipe - Salad | You're the Chef
    fresh lemon juice 1 3 tsp lemon zest 2 Tbsp olive oil 1 2 Tbsp balsamic vinegar 1 2 tsp salt 1 2 to taste ground black pepper 1 c wild rice cooked according to package directions 2 c chicken meat cooked and shredded 1 c pecan nutmeat chopped and toasted 1 2 c dried cranberries Directions Procedure Combine the yogurt green onions lemon juice and zest olive oil and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=63 (2016-02-13)
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  • Wilted Fennel, Smoked Turkey, Mushroom & Pepper Salad Recipe - Salad | You're the Chef
    red peppers 1 2 c sliced yellow peppers 1 4 c fresh squeezed lemon juice 1 4 c olive oil to taste chopped greens from the fennel 1 bunches fresh chives minced to taste salt to taste ground pepper 1 c thick sliced smoked turkey breast julienne Directions Procedure Prepare the mushrooms and peppers and put in a bowl Combine the lemon oil fennel chives and seasoning just before you

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=64 (2016-02-13)
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  • Asian Shrimp, Pork & Vegetable Soup Recipe - Soup | You're the Chef
    thin 1 2 c lean pork cut into thin strips 1 Tbsp all purpose flour 1 qt water Step 2 1 4 lb shrimp peeled de veined sliced thin 1 4 c bamboo shoots sliced 1 2 c water chestnuts sliced 3 4 c shitake mushrooms stems removed sliced thin 1 2 c snow peas sliced thin Step 3 1 2 c white shiro miso paste 1 c scallions sliced thin 1 2 c mirin 1 2 tsp fresh ground pepper 2 tsp sesame oil Step 4 3 4 c firm tofu sliced into sticks Directions Step 1 procedure In a large soup pot sauté the onions carrots and pork in salad oil until the onions are limp and the pork is white Add the flour and cook for 1 minute Add the water and bring the soup to a simmer cooking until the carrots are just tender Step 2 procedure Add the shrimp bamboo shoots water chestnuts mushrooms and snow peas Step 3 procedure When the peas have become bright green add the miso paste stirring to dissolve the miso Add the scallions mirin sesame oil and pepper Step 4 procedure When the soup begins to simmer adjust the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=70 (2016-02-13)
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  • Black Bean Soup Recipe - Soup | You're the Chef
    chopped 1 oz sun dried tomatoes chopped 1 tsp oregano 1 2 tsp salt 3 4 oz sherry wine vinegar 2 oz sherry dry Fromage Blanc 1 2 c low fat ricotta 1 Tbsp low fat yogurt plain 1 Tbsp fresh lemon juice Directions Bean Soup procedure Special Note Use your own homemade stocks to ensure a lower sodium product Foods have their own natural occurring sodium some more than others We can cook without adding additional table salt Season with herbs spices and some sauces read your labels instead of table salt Soak the beans overnight in enough cold water to cover by 2 inches Drain the beans and then simmer them in the stock Add sliced lemon and simmer until beans are tender Cook bacon until crisp and fat is rendered out Add onion garlic and cumin Sauté until mixture is translucent and has a good aroma Once beans are tender add onion mixture dried chilies jalapeno tomatoes oregano and salt Simmer an additional 15 minutes Remove the lemon slices Puree about one third of the beans and add the puree back to the soup Add the sherry and the sherry vinegar Reheat soup to a simmer and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=36 (2016-02-13)
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  • Brandied Pumpkin Soup with Frizzled Leeks Recipe - Soup | You're the Chef
    1 tsp thyme fresh minced Step 2 1 2 c calvados or other apple brandy 8 c chicken or vegetable broth Step 3 1 2 c half and half Step 4 2 Tbsp butter unsalted 1 each leek sliced thin as needed sour cream to taste salt and pepper Directions Step 1 procedure Melt the butter in a large soup pot and sauté the onion carrot and ginger over moderate heat for about 5 minutes or until they are soft Add the pumpkin apple nutmeg and thyme to the pot Cover and stir frequently cooking for about 10 minutes to begin softening the pumpkin Step 2 procedure Add the apple brandy scraping any brown bits off the bottom of the pan and then pour in broth Simmer mixture until pumpkin is quite soft about 25 minutes In a blender puree pumpkin mixture in batches and return mixture to the pot Use caution when blending Process in small batches If your blender has a two piece lid remove the center lid and ALWAYS cover lid or you and your kitchen will be covered in hot sticky soup Step 3 procedure Bring soup to simmer and stir in half and half and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=72 (2016-02-13)
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  • Chicken, Sausage & Oyster Gumbo Recipe - Soup | You're the Chef
    oil 1 2 lb boneless chicken breasts cut into chunks 1 2 c all purpose flour 3 4 c Spanish onions medium diced 3 4 c celery medium diced 3 4 c green pepper medium diced 1 c fresh okra sliced 1 Tbsp fresh garlic chopped Step 3 1 2 lb hot sausage preferably Andouille sausage 1 1 2 qt water 3 4 c button mushrooms sliced 1 1 2 c ripe or canned whole tomatoes diced 1 c fresh okra sliced 1 4 c fresh parsley chopped Step 4 1 2 lb shrimp peeled de veined split in half lengthwise 1 c shucked oysters with the liquid 1 bun green onions chopped fine Directions Step 1 procedure Mix the Step 1 ingredients together and reserve for Step 3 Step 2 procedure Over high heat in a heavy bottom 1 gallon soup pot caramelize the chicken in the oil Remove the chicken add the flour and cook over medium heat in the same pan until the flour has turned tan to light brown Add the vegetables cooking them over high heat until they are browned scraping the bottom of the pan to avoid any burning Step 3 procedure Add the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=76 (2016-02-13)
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  • Chilled Cantaloupe & Raspberry Soup Recipe - Soup | You're the Chef
    96 out of 5 24 ratings Yield one quart Ingredients 1 each large ripe cantaloupe peeled scooped and chopped 1 1 2 c granulated sugar varies with the sweetness of the melon 1 1 2 pt fresh raspberries puréed and strained pips removed 3 4 c plain yogurt 3 4 c sour cream 3 4 c dry white wine 4 tsp fresh mint leaves washed for garnish 1 2 pt

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=74 (2016-02-13)
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  • Cream of Asparagus Soup Recipe - Soup | You're the Chef
    c water 1 2 c chopped parsley 1 each bay leaf 1 1 2 c heavy cream Directions Procedure In a medium soup pot over medium heat sweat the onions and celery on the butter until they are soft Add the flour and stir until it is combined Add the asparagus water bay leaf and parsley and simmer the soup for 1 2 hour Puree the soup in a blender

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=299 (2016-02-13)
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