Best Food Recipes

3/4 cup lowfat milk
1/2 cup granulated sugar
1/8 - 1/4 tsp ground nutmeg
3 - 4 medium bananas, very ripe
2 cups heavy whipping cream
1 tsp vanilla extract
What You'll Need to Do
Step One: Using a whisk or a hand mixer on low speed, mix milk, granulated sugar, and nutmeg. Continue mixing until sugar dissolves. (This will take 1-2 minutes.)
Step Two: Purree (or mash) bananas until they are pureed well. Add mashed bananas to the milk/sugar mixture.
Step Three: Chill banana mixture for at least one hour. Chilling the mixture will produce a smoother product in the end.
Step Four: Stir in heavy whipping cream and vanilla extract.
Step Five: Pour mixture into your maker and allow it to churn for about 25 - 30 minutes or according to the manufacturer's instructions!
Last and best of all, get out that spoon and enjoy!

- 1 block of firm tofu (~1 lb)
- 1 tbsp sesame oil
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce (reduce to 1 tbsp for low sodium diets, or use a low sodium soy sauce)
- 1 tsp sugar
- 1/2 tsp ground ginger
- 1/2 tsp powered garlic (avoid salted)
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp black pepper
- 1/8 tsp red pepper
- 1/8 tsp cayenne
Baked Tofu Preparation Instructions
- Mix all of the ingredients (except the tofu) into a marinade
- Dry tofu block by pressing it between two towels for a minimum of 20 seconds
- Slice the tofu into 1/2-3/4 inch strips and lay in large bowl
-Dump the marinade over the tofu and allow to marinate for 1 hour in the fridge
- Remove the sliced tofu from the bowl and lay side by side onto a flat baking pan
- Pour remaining marinade from the bowl over the tofu on the pan spreading above and below the tofu
- After covering all pieces of tofu, remove excess marinade from the pan and save for an optional dipping sauce later on
- Preheat oven to 365
- Bake 30 minutes, carefully turning the tofu slices at 15 minutes
That's all there is to it! Enjoy by eating as is or by dipping into remaining marinade sauce. This goes very well with meat dishes, or for vegetarians try it with your favorite salad or pasta for a healthy wholesome meal. You can have a lot of fun with this recipe by making small changes to it each time you make it. For example, try adding a little onion powder, replace the sugar with honey or, my personal favorite, omit the ground ginger and garnish with fresh ginger.

1 Pound dried Penne pasta
1/2 Tablespoon extra virgin olive oil
1 Shallot, minced
1 small carrot, minced very, very finely (a good tip is to shred the carrot with the large holes of a box grater and then proceed to mincing)
1 large clove garlic, minced
Pinch red pepper flakes
Salt and freshly ground black pepper
1 small pinch dried basil leaves
2 Pounds fresh tomatoes, peeled, seeded, and diced OR 2 Cans diced tomatoes in juice
1/2 Cup Vodka
1/2 Cup Heavy Cream
Directions:
If using canned tomatoes, place in a colander to drain - reserve the juice
Bring a large pot of water to a rolling boil.
Heat the oil over medium heat in a medium sauce pan or saute pan. Saute the carrots until soft - about 5 minutes - and add the shallot, garlic, red pepper flakes, salt and pepper, and dried basil. Cook for another 45 seconds just until fragrant.
Add the freshly diced tomatoes or the drained canned tomatoes. Cook for about 10 minutes, or until the tomatoes break down to create a sauce. Add the reserved tomato juice if needed.
Add a good amount of salt and the Penne pasta to the water and cook according to the package directions until al dente.
Once the tomatoes have broken down, add the vodka and boil down quickly over medium-high heat just to take the edge off of the alcohol. After boiling the vodka down for 2-4 minutes, add the heavy cream. Set over medium-low heat and allow to cook for 2-3 minutes longer, stirring occasionally.
Reserve some of the pasta cooking water and add a ladle-full to the vodka sauce. Serve the pasta in shallow bowls and cover with a considerable amount of vodka sauce and, if you'd like, a healthy portion of Pecorino Romano cheese.

2 Tbsp Olive Oil
12 ounces fresh spinach leaves
¼ cup diced onion
1 cup shredded white cheese (Asiago, Cheddar, or Goat or Brie)
6 boneless skinless chicken breasts
1 cup All Purpose flour
2 cups Panko bread crumbs
2 eggs, beaten with 1 Tbsp Water
Directions
1) Saute diced onion in hot olive oil until translucent.
2) Add fresh spinach and saute until totally wilted
3) Remove to a strainer and let cool.
4) Pound chicken breasts with smooth-sided meat mallet to thin consistency
5) Squeeze all excess moisture from cooled spinach mixture
6) Add cheese to spinach
7) Place 2 Tbsp - ¼ cup of spinach/cheese mixture on each chicken breast
8) Fold all sides of the chicken over the spinach mixture and place seam-side down on a platter
9) Bread each stuffed chicken by dredging in flour, then egg, then bread crumbs.
Be careful to keep the stuffed breast together and not lose any stuffing. Be gentle.
10) Place each breaded stuffed chicken seam-side down on a baking sheet pan
11) Roast chicken at 350F to a finished internal temperature of 165F.
12) Let cool and slice on the bias for a nice plate presentation.
When our improvised Chicken Kiev recipe emerges from the oven, it's brown and crispy on the outside and moist on the inside thanks to our spinach stuffing bound with cheese. This is a basic cooking method that you can use in your household; you don't have to be in culinary arts school to cook like tomorrow's chefs.

6 frozen chicken wings in whole, around 700-750g
1 thick slice ginger
3 stalks spring onion
Sauce:
5 tbsp light soya sauce
5 tbsp dark soya sauce
1 tbsp sesame oil
1 tbsp Shaoshing wine (or any Chinese wine)
2 pcs rock sugar ( table tennis), break in small pieces
2 cups of water



Method:
1 unfreeze the chicken wings, wash and rinse
2 blanch the wings in boiling water for 1 min, remove and put in cold water, raise
3 heat 2 tbsp oil, fry the ginger slice and spring onion for around 1 min, add thesauce and boil until all sugar dissolve
4 add the wings in the sauce until reboil
5 turn to light fire, cover then keep boil around 15 mins
6 turn the wings to another side, off the fire, leave the wings in the sauce with cover for another 10 mins.

 YUMMY!!

¾-cup Chopped and peeled Granny Smith Apples

¾-cup Chopped and peeled fresh pineapple or canned drained

12.4 ounces Refrigerated cinnamon rolls with icing

½-cup Pecan or walnut halves

2-tablespoons Melted butter

⅓-cup Brown sugar, packed

2-tablespoons Corn syrup

Instructions:

Preheat oven to 350°. Combine chopped apples and pineapple in a medium bowl and set aside. Spray 9-inch glass pie plate with cooking spray with flour. Spread 1 cup of chopped apple and pineapple mixture in sprayed pie plate. Separate roll dough into 8 rolls and cut each roll into about quarter size and place in a large bowl. Add remaining apple and pineapple mixture along with ½ cup of pecans or walnuts.

In a small bowl, stir together butter, brown sugar and corn syrup. Add brown sugar mixture to dough mixture; toss and spoon mixture over apples in pie plate.

Bake 30 to 35 minutes or until deep golden brown. Let cool for 5 minutes. Turn upside down onto serving plate. Remove lid from icing and microwave icing on high for 10 to 15 seconds or until thin enough to drizzle. Drizzle over warm coffee cake and serve warm.