Baked Ziti

2 pounds Ziti pasta, uncooked

2 pounds Ricotta cheese
3 ounces grated Romano cheese
3 cups tomato sauce
½ teaspoon black pepper
1½ pounds shredded Mozzarella cheese

Cook Ziti according to package directions - 12 to 14 minutes until al dente stirring often.

• After cooking, drain ziti well, but DO NOT RINSE OFF UNDER WATER!

While Ziti is cooking preheat oven to 350°F.

Combine ricotta, Romano, tomato sauce (reserve ¼ cups) and pepper in large mixing bowl.

1. Gently combine cooked ziti with cheese/sauce mixture.

2. In a 13"x9"x2" pan, spread the ¼ cup reserved sauce.

3. Add ziti and top with mozzarella cheese.

4. Cover loosely with aluminum foil and bake until mozzarella is thoroughly melted (about 12-15 minutes).

Serve with garlic bread and additional sauce if desired.

If you are a pasta lover try this simple but yummy recipe and it will surely make your day.

Try cooking Tuna Sisig

If you've got high blood or hypertension but still you want to eat sisig, there is an alternative.Instead of putting pork, put tuna instead. Dont know the Recipe, read below to know what are needed and how to prepare it.

The Ingredients are :

* 2 tablespoon cooking oil
* 1 cup tuna, cut into 1/4 inch thick slices
* 2 tablespoon barbecue marinade (soysauce, catsup, lemonjuice)
* Juice from 6 pcs. of calamansi
* 1 piece white onion, chopped
* Salt and pepper to taste
* Labuyo Red hot Pepper sauce or any hotsauce


How to Prepare this, its so easy follow these steps :

1. Marinate tuna in Barbecue Marinade for 5-15 minutes.

2. Pan-fry the tuna for 3-5 minutes on each side.

3. Remove from pan and cut into bite size pieces.

4. Place cut up tuna in hot sizzling plate.

5. Pour calamansi juice and chopped onions over the tuna.

6. Sprinkle with salt and pepper to taste.

7. Serve with Labuyo Red Hot Pepper Sauce or any hot sauce to add spice.


To feel the real taste of Pork Sisig,add mayonnaise and one raw egg while it's still hot then mix it, Voila you are done. Enjoy you're yummylicious Tuna Sisig.

Try doing this Cake

Prep Time:
10 min
Total Time:
1 hr 30 min
Makes:
18 servings, one slice each
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds

PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

Secrets for Butter Cakes

Use butter, margarine or solid shortening. Don't substitute oil, even if the recipe calls for the shortening to be melted.

Use solid shortening to prepare the pan. Grease the bottom and sides of the pan with solid vegetable shortening (butter, margarine and oil don't coat as evenly). Use a paper towel or pastry brush to spread the shortening. Then dust the greased pan with flour, shaking it until the bottom and sides are well coated. (If you're baking a chocolate cake, you can use cocoa instead of flour.) Tap out the excess flour. For nonstick pans, follow the manufacturer's instructions.

Instead of greasing and flouring pans, you also may use pan inserts made of parchment paper. The inserts are available at many cooking specialty stores. Use paper or foil baking cups to line cupcake pans.

Make a hollow. After filling the pans with batter, make a slight hollow in the center of the batter with the back of a spoon or spatula. This will give the cake a nicely rounded, rather than humped, top.

Cool cake in the pan. Cool cake on a wire rack for 5 to 20 minutes before removing it from the pan. To remove a cake, carefully run a knife along the edge to loosen it from the pan. Place another wire rack on top of the pan. With the pan sandwiched between the two racks, turn it over. Carefully lift the pan from the cake. So that the top of the cake will be facing up, once again sandwich the cake between two racks and turn it over. Remove the top rack.

If the cake sticks to the pan, return it to the oven and heat for 1 minute. Remove it from the pan.

Cut the cake with a thin, sharp knife. Use a sawing, back-and-forth motion. If the frosting sticks, dip the knife in hot water and wipe it with a damp towel after cutting each slice. An electric knife also works well for cutting most layer cakes.

Secrets for Foam Cakes

Do not grease or flour the tube pan. During baking, the batter must be able to cling to the sides of the pan and the center tube in order to rise properly.

Beat eggs at room temperature. For the highest volume, bring egg whites to room temperature before beating them. Be sure that no egg yolk remains in the whites, and that the bowl, beaters and rubber scraper are clean and free from any oil or shortening. Even a little bit of grease will prevent the whites from beating properly.

Break bubbles in the batter. So that the cake will have an even texture, cut through the batter with a knife before baking to break large air bubbles and to seal the batter against the sides of the pan and center tube.

Bake on the bottom rack. In some ovens, cakes in the tube pans bake better on the bottom rack, preventing the top from getting too brown. You may need to remove the top oven rack to leave adequate room for the pan or for the cake to expand.

Cool cake in the pan. To prevent this delicate type of cake from collapsing after baking, turn the tube or Bundt® pan upside down on a wire rack, heat proof funnel or the neck of a bottle so the cake doesn't touch the counter.

Remove it carefully from the pan. To remove the cake, use a thin-bladed knife and, with a sawing motion, run it between the cake and the pan. Place the serving plate on top of the pan and turn it upside down. Rap one side of the pan with the flat side of the knife blade, and carefully lift the pan from the cake.

Cut it with a serrated knife. Use a smooth, gentle sawing motion. Or, use an electric knife.

Freeze leftover egg whites. If you have leftover egg whites, lightly beat them, place in a freezer container and freeze. Thaw them in the refrigerator and use them like fresh egg whites in foam cakes, meringues and cooked frostings. One egg white equals 2 tablespoons.

All About Cakes

Starting today I will share to you some of my quick and easy collections of recipes for cakes. I really loved this kind of food that’s why I would like to share some tips and advice and even sharing to you some of my secrets in baking. So to all reader’s out there try to do these recipes and you will never go wrong and for sure your love ones will surely be surprised and will surely loved it too.

So for today let me share to you first the basics about cakes.

Kinds of Cakes

There are two main types of cakes—butter and foam cakes. Butter cakes are those made with solid shortenings and foam cakes are those made with a large number of eggs or egg whites.

Butter

Even though these cakes also may be made with solid shortening or margarine, most people still call them butter cakes. They're moist, light, tender and fine-textured.

Foam

Foam cakes contain a large number of eggs or egg whites. Their light, fluffy texture comes from the air beaten into the eggs and from steam that forms in the batter during baking. The three types of foam cakes are angel food, chiffon and sponge. Angel food cakes contain no shortening or oil and use only egg whites. Chiffon cakes contain oil and use egg yolks and whites. Sponge cakes contain no shortening or oil and use egg yolks and whites.

So there you go next time I will share to some secret to successful cakes. So stick around.

Holiday Coffee Concoction Part 2

Here’s the second recipe for my Holiday Coffee Concoctions, It’s called Banana Split Coffee.

In a tall glass, put 1½ tablespoons chocolate syrup. Top with a layer of 1½ tablespoons strawberry syrup then a layer of 1½ tablespoons banana syrup*.

Slowly pour in 1 cup hot black coffee, careful not to disturb the syrup layers. Garnish with whipped cream and any topping you want, like grated choco chips, candy sprinkle etc.

* To make banana syrup, combine 2 tablespoons banana extract and 3 tablespoons sugar syrup.

Holiday Coffee Concoctions Part 1

Want to stay awake during the Holiday season so you could have more time with your family and loved ones, I’m posting here four of my favorite holiday coffee concoctions, for the first recipe I’m sharing you KAHLUA COFFE AMORE’.

In a blender, combine 3 tablespoons almond extract,3 tablespoons vanilla syrup, 1 scoop vanilla ice cream, 3 tablespoon s fresh milk, 3 tablespoons Kahlua, 1 cup cold black coffee and about 6 ice cubes.

Process until smooth, drizzle some chocolate syrup in a glass. Fill with the blended mixture. Serve at once.

Voila, you now have your Kahlua coffee amore’.

Next time around, I’ll post the second one.

Choco Chips anyone ?

Christmas is coming very soon and I'm pretty sure that you are thinking of what food or dessert to prepare. Well I've come out with a suggestion, How about about making or baking your very own choco chips ? It's easy just read on, Here are the ingredients you'll be needing :


1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup walnuts, lightly toasted and chopped ( optional )


Now for the preparation, just follow these steps :

1. Preheat oven to 375 F. On waxed paper, combine flour, baking soda and salt.

2. In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in egg
and vanilla. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate
chips and walnuts.

3. Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie
sheets. Bake cookies 10 to 12 minutes or until golden around edges. Transfer cookies to
wire racks to cool.

4. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week.

See that's how easy it is to make your very own delicious and yummy chocolate chips.