A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

 

 

Entrées


Beef

Barbecued Beef & Pork with House-Made Sauce

Beef Stroganoff

Beef Wellington with Madeira Sauce

Braised Beef with Beer, Onions & Château Potatoes

Braised Chuck Steak with Herbs & Root Vegetables

Braised Osso Bucco with Bacon

Chef Marina’s Braised Rouladen of Beef (Contest Winner)

Chef Paul’s Hamburgers

Churrasco Steak, Chimichurri Sauce

Derby Prime Rib Roast

Grilled Beef Steak with Teriyaki Marinade (Contest Winner)

Roast Tenderloin of Beef Stuffed With Fired Peppers, Spinach & Goat Cheese

Sautéed Beef Tenderloin Tips with Artichokes, Tomatoes, Mushrooms and Kalijira Rice

Sautéed Beef Tenderloin with Madeira Stewed Crimini Mushrooms, Baby Spinach & Red Bell Peppers

Sautéed Tenderloin of Beef with Herbed Blue Cheese Crust

Sautéed Veal with Mushroom Cream

Spicy Sweet Roast (Contest Winner)

Stuffed New York Strip with Boursin Brown Sauce (Contest Winner)

Surf Stuffed Turf (Contest Winner)


Breakfast

Bayou Shrimp Scrambled Eggs

My Omelet Mexican Style (Contest Winner)

Omelet and Frittata

Plantation French Toast with Strawberry and Mint Syrups

Poached Egg and Green Nest on Pan-Seared Hash

Rellano Fritatta (Contest Winner)

Variety of Breakfast Strudels

Wine Country Brunch Fry & Grits


Pasta

Fettuccine Alfredo (Carbonara)

Fettuccine Perfectadoro (Contest Winner)

Fried Ravioli with Fresh Tomato Sauce

Pasta Primavera

Pasta with Onions, Sage & Prosciutto (Contest Winner)

Penne Pasta with Grilled Chicken, Olives, Capers & Portobello Mushrooms

Sausage, Mushroom & Spinach Lasagna

Savory Pumpkin Ravioli (Contest Winner)

Shrimp & Mushroom Pasta with Sun-Dried Tomatoes (Contest Winner)


Pork/lamb

Autumn Pork Sauté with Apple & Butternut Squash "Haystack" & Dried Fruit Pilaf

Braised Country Spare Ribs (Contest Winner)

Braised Lamb in Cabernet Franc with Currants and Dried Plums

Char Grilled Thai Pork Loin

Chilled Roasted Pineapple Ginger Pork Loin with Oriental Vegetable Pasta Salad

Four-Peppercorn Pork with Four-Fruit Chutney

Julienne Pork & Vegetables with Quick Cook Rice

Mediterranean Grilled Lamb Pita

Mid-Western Brined & Grilled Smoked Pork

Pork Normande

Roast Pork Loin Stuffed with Sun-Dried Yellow Tomatoes

Roasted Boneless Stuffed Leg of Lamb

Roasted Lamb Chops with Pineapple, Cheese-Crusted Green Pepper & Asparagus

Southeast Asian Spicy Coconut Pork

Tex Mex Asado (Contest Winner)


Poultry

Bacon-Wrapped Turkey Mignon

Breast of Chicken Franchese with King Crab Sauce

Buttermilk Pecan Chicken with Corn Tomato Relish & Mashed Sweet Potatoes

Char Grilled Turkey Tenderloin with Sweet Bean Ginger Chili Garlic Marinade

Chicken & Asparagus Crêpes

Chicken Chasseur

Chicken Curry with Potato (Contest Winner)

Chicken Franchese (Contest Winner)

Chicken Piccata

Chicken Vindaloo

Chicken Wellington with Mushroom Sauce

Chicken with Roasted Peppers and Capers (Contest Winner)

Chicken with Spinach (Contest Winner)

Cinnamon Chicken with Peach Jalapeno Relish (Contest Winner)

Coq au Vin

Grill Smoked Turkey Breast with Sun-Dried Tomato Olive Tapenade

Ground Breast of Turkey with Tri-Color Orzo Pasta

Herb & Garlic Roasted Chicken

Herb Seared Chicken Breast, Warm Zucchini Stew with Angel-Hair Pasta

Herb-Infused Roast Chicken

Pan-Fried Chicken Breast with Fontina Cheese and Fresh Sage

Pesto Chicken Spirals (Contest Winner)

Roasted Duck with Rosemary and Orange

Rosemary Grilled Chicken (Contest Winner)

Sautéed Breast of Turkey with Tomato-Sausage Rice

Sautéed Chicken Breast Matthew

Sautéed Chicken Breasts with Marsala, Vegetables & Penne Pasta

Sautéed Duck Breast with Fruit & Vegetables

Spicy Apple Roasted Chicken (Contest Winner)


Seafood

Blackened Fish

Braised Fish in Romaine Leaf with Tequila Sauce & Mango Salsa

Cedar-Planked Salmon

Contemporary Cold Water Lobster Thermidor

Crab Cakes “Le Jeune Chef”

Gamberetti à la Crèma

Grilled Fresh Maine Lobster

Grilled Jumbo Shrimp with Hierbabuena Sauce (Contest Winner)

Grilled Swordfish

Grilled Yellow Fin Tuna

Haddock a la Française

Miso-Crusted Red Snapper, Vegetable Nabemono

Mousseline of Shrimp “Cakes”

Mussels, Mariner’s Style

Oyster & Champagne Stew with Valentine White Truffle Toast

Pastrami Grilled Salmon

Ratatouille with Pasta and Sautéed Tilapia

Risotto of Seafood Bucaniera

Roasted Fresh Maine Lobster

Sauteed Shrimp with Tequila Sauce, Mango Salsa

Sautéed Trout with Red Lentil, Garden Vegetable & Bacon Ragout

Seared Salmon with Lentils, Red Wine Vegetable & Bacon Ragout

Seared Sea Scallops With Olive Tomato Tapenade & Wilted Greens Salad

Shellfish & Seafood Stew

Shrimp Scampi

Smoked Orange Salmon (Contest Winner)

Smoked Salmon Radiatore (Contest Winner)

Steamed Halibut with French Garlic Vegetable Stew


Vegetarian

Eggplant "Parmesan" Lasagna

Green Pizza (Contest Winner)

Jen’s Fabulous Vegan Enchiladas (Contest Winner)

Sautéed Portobello Mushroom Sandwich with Hummus & Tabouli Salad

Three Vegetable Garden Stir-Fry

Vegetarian Lasagna

Wrapped Sautéed Braised Lentils with Herbed Goat Cheese, Vegetable Slaw and Sun-Dried Tomato Tapenade


Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts



 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology