NCII Cookery Recipes

SOUP
Creamy Mushroom Soup
Ingredients:
0.67 tablespoons butter
0.17 tablespoon oil
0.33 onions diced
0.67 cloves garlic minced
113.4 g brown mushrooms fresh, sliced
1 tablespoon all-purpose flour
0.67 cups low sodium chicken broth or stock
0.17 teaspoons salt
0.08 teaspoons black pepper cracked
0.33 beef bouillon cubes crumbled
0.17 cup heavy cream or half and half, sub with evaporated milk
0.08 tablespoon parsley chopped, fresh, to serve
Procedure:
Heat butter and oil in a large pot over medium-high heat until melted.
Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
Add mushrooms and cook for 5 minutes.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again
and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and
crumbled bouillon cubes.
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil).
Adjust salt and pepper to your taste.
Mix in parsley. Serve warm.
SANDWICH
Bacon and Cheese Crostini
Ingredients:
3 slices of French baguette
1 cup shredded mixed cheese (cheddar and mozzarella)
1/4 cup mayonnaise
6 bacon strips, cooked and crumbled
1 green onion, chopped
Salt and pepper
Procedure:
1. Place bread slices on an ungreased baking sheet. Bake at 400° until lightly browned,
8-9 minutes.
2. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion
and salt. Spread over bread. Bake until cheese is melted. Sprinkle with dried parsley if
desired. Serve warm.

DESSERT
INDIVIDUAL LEMON PIE
Ingredients:
Lemon Curd:
1/4 cup lemon juice
1/3 cups sugar
3 tbsp unsalted butter
2 eggs
Crumbs:
2 tbsp sugar
½ cup crushed graham
1 tbsp melted butter
Procedure:
1. For the lemon curd: Combine the lemon juice, sugar, and butter in a medium
saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the
saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the
mixture is a thick and creamy consistency. Pass through a mesh strainer.
2. For the crust: Add the sugar, graham, and butter to a bowl and mix.
3. To assemble, layer the crumb mixture into the bottom of a serving cup, followed by
the lemon curd. Garnish with lemon zest.

MAIN COURSE
PROTEIN
Fried Chicken Wing Gyoza
Ingredients:
6 wings
1/2 cup pork dumpling filling (groud pork, grated garlic, grated ginger, sesame oil, oyster
sauce, salt and pepper)
Cooking oil
Toasted sesame seed (optional for garnish)
Green onion, sliced (optional for garnish)
For the dredge:
1/4 cup flour
2 tbsp cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup soy sauce
For the glaze:
2 cloves garlic
1 knob ginger
¼ cup soy sauce
¼ cup brown sugar
Procedure:
1. Debone the flats of the chicken wings and stuff the boneless flats with about ½ to 1
tablespoon of the pork dumpling filling, depending on the size of the wing. Close the
wing's opening and repeat with remaining wings.
2. Working with a few at a time, gently coat all the wings with the dredge mixture and
dust off the excess dredge if needed.
3. In a heavy bottom pot, heat 2-3 inches of oil Carefully place the dredged wings into
the oil and fry them until the wings starts to turn golden, is crispy and the wings cooked
through. Remove from the oil and drain on paper towels.
5. While the wings are draining, sauté garlic and ginger then pour the soy sauce and
add sugar. Simmer until the sauce thickens.
6. Add the wings until they are well coated with sauce.
7. Serve the wings immediately with a sprinkle of sesame seeds and green onions.
Vegetable
Coleslaw
Ingredients:
1/8 cup mayonnaise
1 tbsp lemon juice
1/2 tbsp sugar
salt and pepper
1/2 cup cabbage, shredded
1/8 cup carrots, shredded
1 tbsp onion, shredded
Procedure:
Combine Mayonnaise, lemon juice, and seasonings in a bowl.
Add cabbage, carrots, onion. Mix well. Chill before serving
Rice
Butter Garlic Rice
Ingredients:
1 cup day-old cooked rice
2 Garlic cloves
1 tablespoon Butter
1 tablespoon Oil
1 tablespoon Spring onion chopped
Salt
Procedure:
1.Chop garlic cloves finely.
2. In a small pan, heat oil and once hot, add garlic. Fry in low flame until crisp, the
bubbles ceases.
3. Add cooked rice, season with salt. Mix well in high flame until you hear crackling
sound from rice form getting sizzled in bottom of pan. Add butter.
4. Mix for minute and turn off the flame. Transfer to serving bowl. Garnish with extra
crispy garlic if desired.

APPETIZER
Pizza Wontons
¼ cup grated mozzarella cheese
¼ cup ham
1 tablespoon crushed pineapple
½ cup pizza sauce
15 wonton wrappers
Cooking oil
Procedure:
1. Grind ham or chop very fine.
2. Mix together ham, pineapple, and cheese.
3. Add 1 ½ tbsp pizza sauce to let the ingredients stick together.
4. Place a wonton wrapper on the table with one corner facing you.
5. Place 1-2 teaspoons filling on wrapper.
6. Wet edges of wonton slightly.
7. Fold corner facing you over filling, then overlap right and left corners over the top.
8. Roll up and press slightly to seal.
9. Deep fry in hot oil just until golden.
10. Drain on paper towels and serve with extra pizza sauce.
SALAD
Romaine Salad
Ingredients:
2 tablespoons unsalted butter
1/8 cup panko breadcrumbs
Salt and ground black pepper
1/8 cup Greek yogurt
1/2 tablespoon Dijon mustard
Zest of 1 lemon (about 1 teaspoon)
1 tablespoon lemon juice
1 clove garlic, grated
1 head romaine lettuce, torn into pieces
1/4 cup shredded cheese
Procedure:
1. Melt the butter in a medium skillet over medium heat.
Add the breadcrumbs, salt and pepper and cook, stirring constantly, until the crumbs
are golden brown, about 5 minutes. Once golden, immediately transfer them to a plate
to cool and stop the cooking process. Set aside.
2. Whisk the yogurt, mustard, Worcestershire, lemon zest and juice, garlic, 1 tablespoon
water, salt and black pepper in a small bowl until smooth, creamy, and combined.
3. And add the romaine to a serving bowl. Sprinkle in breadcrumbs, cheese, and the
dressing and toss until the lettuce is nicely coated. Sprinkle the remaining breadcrumbs
and cheese on top and serve immediately.