COOK

BOOK
GLASSWARE
CHINAWARES
FLATWARE
SALAD/APPETIZERS
SOUP RICE DISH
PASTA MEAT FISH
DESSERT JUHARAH
M. YAHYA
GRADE10-EINSTEIN
CYNDI AILA
BANSAO
INGREDIENTS:
6oz ball fresh mozzarella cheese,
Sliced ½ thick
1 ripe peach, ½ thick
1 vine-ripened tomato, ½ thick
12 leaves fresh basil
Extra virgin olive oil

3 large carrots
(Trimmed, washed, and cut into even
coin sized slices)
1 tsp smoked paprika
1 tsp dried garlic
1 tsp ground dry mustard
½ tsp fennel seeds
(Roughly chopped)

24 wonton wrappers
2 cups chopped ice berg lettuce or
shredded lettuce
2 cups cooked taco meat
1 cup shredded Mexican blend cheese
or cheddar favorite taco toppings

1/3 cup orange juice

2 cloves garlic (grated)
3 tablespoon apple cider vinegar
2 tablespoon olive oil
1 tablespoon honey
1 pound peeled and deveined cooked
shrimp, chopped
1 can (6 ounces) lump crabmeat,
drained
2 celery ribs, finely chopped
¼ cup Dijon-mayonnaise blend
24 Belgian endive leaves
(3 to 4 head) or small Bibb lettuce
leaves
2 tablespoon butter
2 onions chopped
2 carrots, diced
1 stalk celery, diced
2 cloves garlic, minced

½ cup butter
1 medium onion (roughly chopped)
3 leeks (chopped)
1 rib celery (roughly chopped)
2 pounds medium Yukon gold potatoes
(Diced into 1 inch chunks)
6 medium potatoes
(Cut into cubes and cooked)