Best Ziti Ever.

Ingredients :
1(16 ounce) Package ziti pasta.
1 pound mild italian sausage, casings removed.
2(24 ounce) jars marinara sauce.
1 1/2 teaspoon dried basil, divided.
12 0unces riccotta cheese.
1 1/2 teaspoons italian seasoning, divided.
1 dash salt and pepper.
1 pound mozzarella cheese shredded.

Direction :

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to
    a boil. Add pasta and cook for 8 to 10 minutes or until al dente: drain.
2.Place sausage in a large, deep skillet . cook over medium high heat until evenly brown. Drain
     crumble and set aside. In a large saucepan, heat marinara 1 teaspoon basil until bubbling.
   In a medium bowl, mix together riccotta cheese, 1 teaspoon italian seasoning, salt and pepper.
3.Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2 the sausage,
   1/2 of the riccotta cheese, and 1/2 the mozzarella. Spoon half the sauce over the top. Repeat
   layers. Sprinkle top with remaining 1/2 teaspoon basil and italian seasoning.
4. Bake in preheated oven for 40 to 45 minutes.

Lasagna in Jumbo shells.

INGREDIENTS :
1/2 pound Sweet Italian Sausage.
1/2 pound ground beef.
1 box jumbo pasta shell/manicotti.
16 ounces Ricotta Cheese.
1 Egg, beaten.
1/2 pound Mozzarella Cheese, shredded.
1/4 cup grated Parmesan Cheese.
1 tablespoon Parsley.

FOR SAUCE :

1(28 ounce) can Crushed Tomatoes.
1 (6 ounce) can Tomato Paste.
2 (6.5 ounce ) cans Tomato Sauce.
3 cloves Garlic, minced.
1/2 Onion, minced.
2 tablespoons sugar.
1/2 tablespoon Basil.

DIRECTIONS :
1. In a large pan brown the ground beef and sausage over medium high heat. Drain and remove 
    from heat.
2. In a second saucepan saute the garlic and onions in a litte olive oil. Add the rest of the
    ingredients for sauce then bring to a boil, reduce to a simmer and continue cooking for
    15 minutes. Remove from heat a let cool.
3. Meanwhile cook pasta shells according to box.
4. Preheat oven to 375 degrees F.
5. Mix Ricotta cheese, 2 cups mozzarella cheese, Parmesan Cheese, Parsley, the egg and pinch
    of salt in large bowl. Mix in the cooled meat mixture then mix in 1 cup+ cups of the cooled
   sauce.
6. Cover the bottom of two baking dishes with the remaining tomato sauce. Fill the pasta shell
    with thw cheesy meat mixture and place in baking dishes. Sprinkle remaining mozzarella
    evenly over top.
7.Bake for 30 minutes or until the cheese begins turn brown.

Chicken Florentine Casserole

Ingredients :
4 Skinless, boneless chicken breast halves.
3 teaspoons minced garlic.
1/4 cup butter.
1 tablespoon lemon juice.
1(10.75 ounce) can codensed cream of mushroom soup.
1 tablespoom italian seasoning.
1/2 cup half-and-half.
1/2 cup grated Parmesan cheese.
2(13.5 ounce) cans spinach, drained.
4 ounces fresh mushrooms, sliced.
2 cup shredded mozzarella cheese.
2/3 cup bacon bits
Directions :

1. Preheat oven to 350 degrees F(175 degreesC).Place the chicken breast halves on baking
    sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat,
    and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3.Melt the butter in medium saucapen over medium heat. Stirring constantly, mix in the garlic
   lemon juice, cream of mushroom soup, italian seasoning, half-and-half, and parmesan cheese.
4.Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the
    mushrooms. Pour half the mixture from the saucepan over the mushrooms.Arrange chicken
breast in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and
top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F(200 degrees C) oven, until bubbly and
   lightly browned.

Easy Collard Greens.

Ingredients :

3 ounces smoked bacon, sliced into 1/2-inch pieces.
1 small yellow onion, chopped.
2 cloves garlic, minced.
3 ounces smoked ham, cut into 1/2 pieces.
2 cup chicken broth.
2 pounds collard greens, stems and thick center ribs removed, leaves coarsely chopped.
1/2 teaspoon coarse salt.

DIRECTION :

1. Cook bacon in a large pot set over medium-high heat. Once fat renders but before bacon becomes
        crispy, add onions and cook, stirring occasionally, until translucent, about 3 meniutes.
       Add garlic and ham to pot and continue cooking, 1 minute.

2. Add chicken broth to pot and bring to a boil, scraping brown bits from the bottom of the pot.
         Add collard greens and salt to pot and cook uncovered, stirring occasionally, until
         greens are tender and most of the liquid has evaporated from the pot, 25 - 30 minutes.









Recipe adapted from Martha Stewart.

French Buttercream

Ingredients :
4 egg yolks.
1/2 cup granulated sugar.
3 tbsp water.
2 stickcv butter at room temperature.
vanila extract.
pinch of salt.
Directions :
1. Combine sugar and water in medium saucepan. Heat over low heat, stirring with a metal
    spoon until sugar has dissolved and the syrup is claer. increase heat to medium-high and
    allow syrup to come to a boil.
2. Meanwhile, place yolks in the bowl of a stand-mixer fitted with the whisk (or, if using a handheld
    mixer, in a medium mixing bowl) and beat until thick and foamy.
3. Cook syrup until is registers 235 degrees F, then immediately remove from heat, with the
    mixer running, slowly drizzle hot syrup the bowl with the yolk; don't pour the syrup onto
    the the whisk, or the syrup may splatter against the sides of the bowl instead, aim for a spot
    close to the whisk once all the syrup has been added, keep mixing until the bottom of
     bowl feels cool to the touch and the yolk mixture has cooled to room temperature.
4. Add butter one  cube at a time, beating well after each addition. Beat in vanila and salt. Continue
    mixing until the buttercream looks smooth and creamy, about 5 minutes.( iff the buttercream
    separates, keep mixing it will come to together eventualy.
5.Use buttercream immediately or rerefigerate in artight container or zipper-lock bag for up to 2 week
    or in the freezer four to 2 months. To use buttercream that has either been refrigerated or
    frozen, first allow to come to room teperature then beat until smooth and spreadable again.
    Cake or cupcakes decorated with buttercream generally keep up to 3 days, stored in airtight
    container in the fridge.


NOTE :* Flavor this buttercream however you want.
          **    Use fruit puree to flavor for a tart and refreshing taste.
            * Try adding melted chocolate for a chocolate frosting.
             * Try adding food coloring for nice pop of color.

Red Velvet Layer Cake

Ingredients :
1 cup butter, sotftened.
2 1/2 cup sugar.
6 large eggs.
3 cup allpurpose flour.
3 tbsp unsweetened cocoa.
1/4 tsp baking soda.
1(8 0z) container sour cream.
2 tsp vanilla extract.
2 ( 1 oz ) bottles red food coloring.
1 1/2 recipes . 5 cup cream cheese frosting.

Preparation :
1.Preheated oven to 350 degrees F. Beat butter at medium speed with an electric mixer until
   creamy, gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating
   just until blended after each additon.
2. Combine flour, cocoa powder, baking soda, add to butter mixture alternately with flour
    mixture. Beat at low speed just until blended after each addition. Stir in vanill, stir in red food
    coloring, spoon cake batter into 3 greased and floured 8 inch round cake pans.
3. Bake 350 degrees F for 18 to 20 minutes or until a wooden pick inserted in center comes
    out clean. Cooling pans on wire rack 10 minutes. Remove from pans to wire racks , and
let cool 1 hour or until completely cool.
4. Spread 5 cup cream cheese frosting between layers and top sides of cake.

Red Velvet

Bahan :
114 gr butter.
300 gr gula halus. ( saya pakai 250 gr).
2 Btr telur ukuran besar.
1 sdt vanila.
250 gr tepung terigu protein sedang.
1/2 sdt garam.
15 gr coklat bubuk.
250 gr buttermilk.( klu tdk ada buttermilk boleh pakai susu cair yg dicampur air jeruk nipis/lemon.
pewarna kue merah secukupnya.
1 bh bit ukuran sedang.
1 sdt air perasan jeruk nipis/lemon.
1 sdt baking soda.
Bahan Frosting :
250 gr cream cheese philadepia ( suhu ruang)
360 ml heavy whpiping cream..
250 gr mascarpone .
1 tsp vanila.
115 gr gula halus.
 Cara Membuat :
1. Ayak bersama tepung terigu, coklat bubuk dan garam, sisihkan.
2. Potong-potong buah bit,blender,saring lalu rebus sebentar.
3. Campur buttermilk,pewarna merah dan rebusan bit, aduk rata, lalu sisihkan.
4. Kocok butter hingga mengembang, lalu masukkan gula halus, kocok hingga putih
    dan mengembang.
5.Masukkan telur satu persatu, lalu masukkan vanila.
6.Dengan speed rendah ,masukkan campuran tepung dan campuran buttermilk ke dalam
adonan secara bergantian hingga rata.
7.Tuang kedalam 2 loyang bulat ukuran 22 cm.
8.Panggang dalam oven dengan suhu 180 derajat C hingga matang.
9.Angkat cake, dinginkan.
Cream Cheese Frosting :
* Kocok cream cheese dan mascarpone hingga lembut masukkan vanila .Sisihkan.
* Kocok whipping cream dengan speed rendah masukkan gula sedikit-sedikit hingga
tercampur rata.Masukkan cream cheese dan mascarpone kocok hingga trecampur rata.
*Ambil 1 lembar cake beri cream frosting tutup dengan cake lagi, tutup seluruh permukaan
cake cream forsting dan hias sesuai selera


resep dr cookpad.