Best Food Recipes

2 cups chocolate milk

1 cup semisweet chocolate chips

2 tablespoons butter

2 egg yolks

1/3 cup sugar

2 egg whites, beaten till stiff peaks form

6 cups day old French bread cubes

Vanilla Sauce

Directions

Preheat oven to 325 degrees.

Grease a 2-quart casserole dish.

In a heat proof bowl, combine the milk, chocolate chips and butter. Microwave on high for 4 to 5 minutes, or until the milk is steaming hot (not boiling). Stir constantly until the chocolate and butter are melted.

Separate egg whites from yolks and beat egg whites until stiff peaks form; set aside.

In another bowl, combine the egg yolks and sugar; beat well. Gradually beat in the milk mixture. Fold in the egg whites. Stir in the bread cubes and let sit for 60 minutes.

Pour mixture into prepared casserole dish. Bake for 60 minutes, or until top springs back when pressed lightly. Top with vanilla sauce.

Vanilla Sauce

1 tablespoon butter

2 tablespoons flour

2 cups boiling water

1/4 cup sugar

1 teaspoon vanilla

In a saucepan, melt the butter over low heat. Add in the flour and stir constantly until the mixture bubbles. Stir in the water and sugar. Boil until mixture is smooth and completely cooked. Remove from heat. Add in the vanilla. Serve over warm bread pudding.

COOKING INSTRUCTIONS

 Start by obtaining the base of the pie, some self-rising dinner rolls

· Allow the doughy rolls to begin rising

· After obtaining the filling and top and bottom, obtain:

· 1 to 3 12-ounce packages of cream cheese

· 2-tbsp. of sugar

· 2-tsp. of flour

· 1 15-ounce can of peaches or 2 to three fresh peaches that you can peel and prepare by hand

Preparing the Topping

Now, prepare the topping by mixing:

· 1 cup of sour cream

· 3-tsps. of sugar

· 1-tsp. of vanilla

· Take 6 softened rolls and press them flat, rolling them into a 10-inch sheet

· Obtain a 9-inch springform cooking pan

Putting it Together

With all of the pieces lined up, it's time to roll out an unforgettable peach pie. To do so:

1. Beat together the cream cheese, 2-tsps. of flour and an egg yoke

2. Spread it evenly over the bottom of the pan that was sprayed with anti-stick spray

3. Arrange the peach slices you have on the sour cream layer

4. Take the six remaining rolls and roll them out to a little larger than 10 inches so you can cover the pie more easily (you cut the extra off with a scissors or knife)

5. Cover the top of the piece with a sprayed piece of plastic and let it sit for half-an-hour or so

6. Meantime, take the pie that you have also been baking at 300 degrees for 15 minutes, and, using a sharp knife slit the top

7. Combine the rest of the ingredients and bake for 10 more minutes

8. Don't forget the plastic should have been removed by now

9. Don't forget to garnish the pie with peach slices. Peach slices should have been withheld for the final garnish.

COOKING INSTRUCTIONS

3/4 pound pork tenderloin
1 Tablespoon garlic, minced
1 Tablespoon fresh ginger root, minced
seasoned salt
1 large onion, sliced thin
2 small yellow squash or zucchini squash
2 medium size tomatoes
1-2 Tablespoons olive oil
Few drops balsamic vinegar (optional)
kosher salt

Preheat the broiler

Combine the ginger and garlic. Pierce the tenderloin all over the surface forming little pockets. Rub the ginger and garlic mixture into these pockets. Season the outside well with seasoning salt.

Place onto a broiler pan. Slice the onions, squash and tomatoes for broiling. Slice the squash in half lengthwise and the tomatoes crosswise. Slice the onion into slices and place on the broiler pan, cut side up, around the pork tenderloin.

Brush the onions, squash and tomatoes with oil, then sprinkle with kosher salt. Optional: sprinkle the tomatoes with a little balsamic vinegar.

Broil 4 - 6 inches from the heat for 8 minutes.

Turn the pork tenderloin over. Broil for another 6 minutes.

When the pork is done, transfer to a cutting board and let rest for 5 minutes.

Cut the pork into thin slices and arrange on dinner plates with the onion, squash and tomato.

COOKING INSTRUCTIONS

1 cup soft shortening

1/2 teaspoon salt

2 cups brown sugar

1 teaspoon soda

2 eggs

1 cup finely chopped nuts

3 1/2 cups flour

Directions

Mix thoroughly the shortening, sugar, and eggs. Sift together the flour, salt, and soda. Blend in the nuts.

Now, on cutting board, or on a piece of wax paper, divide the cookie dough into two rolls. Wrap each roll in wax paper, making sure all of the dough is covered so none of it dries out. Chill these two rolls in the refrigerator overnight.

The next day, when you are ready to make the cookies, take them out and cut the rolls into 1/8 inch slices. Place about an inch or so apart on an ungreased cookie sheet.

COOKING INSTRUCTIONS

Slices of prosciutto 

Slices of Swiss cheese 

Slices of yellor or Vidalia onions 

Spicy yellow deli mustard 

Mayonnaise or butter

Method

On a flat surface, split a couple of bagels. Place these halved bagels on a toaster oven tray and toss into a preheated oven. After the bagels brown, remove them from the oven. Set aside to cool.

Spread butter or mayonnaise lightly on the cut side of half of the toasted bagels. Set aside the other half.

After this, arrange the bagels on the toaster oven tray, cut side up. Layer slices of prosciutto on the top side of the bagel and top with cheese slices and onions.

Next, slide the tray inside the toaster oven and set timer. Cook until the top of the bagel become nicely brown or until the cheese melts.

4 Large bananas, mashed (or blended)

3/4 cup white sugar

1 1/2 cup flour

1 slightly beaten egg

1/3 cup melted table spread (butter or margarine)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Directions

Before starting to prepare the ingredients its best you preheat the oven, set it to 350F (175 degrees celcius) and leave it heating while you prepare the rest of the ingredients.

To put this Banana muffin recipe together put the banana's, egg's, sugar and table spread into a large bowl, then mix them all together until your hearts content. Add the Flour, Baking Soda, Baking Power, and salt and continue mixing. When the ingredients create a nice thick consistency its time to prepare them for the oven.

For cooking the muffins use a tray with 12 muffin holders and grease each holder lightly. The muffins will rise as they cook so only fill each holder up to the top, don't overfill them. This mix will create 12 muffins so distribute the mixture evenly between all muffin holders.

Pop the muffins in the oven for 20 minutes, leave to cool for 2 minutes and enjoy !