Kittencals Freezer Baked Ziti Oamc Recipes

Steps:

• Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
• Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
• Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
• When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
• Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
• In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
• Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
• Remove with a slotted spoon and place into a large bowl.
• Repeat with the remaining potatoes.
• When the fried potatoes are room temperature prepare one or two large cookie sheets.
• Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
• **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
• After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.

Steps:

• In a large pot cook the pasta in boiling salted water until JUST al dente (leave the pasta still firm, do not overcook) drain but do NOT rinse.
• Transfer to a large bowl and mix in 2 tablespoons oil to prevent the pasta from sticking together; set adise.
• In a pot or Dutch oven cook the ground or sausage meat with chili flakes, if using and onion until beef is lightly browned; drain fat.
• Add in the garlic and bell pepper; cook stirring about 10 minutes.
• Season with seasoned salt or white salt and ground black pepper.
• Stir in the pasta sauce and reduce heat to low; simmer stirring for about 25-30 minutes.
• Mix in 2 cups of mozzarella cheese and the cooked ziti pasta.
• Divide the mixture between two greased 12-1/2 x 8-inch disposable foil pans.
• Sprinkle about 3/4 cup or to taste of Parmesan cheese over each top of pan (do not bake).
• Cool completely then cover with heavy foil, freeze until ready to use or bake one right away!.
• Thaw in the refrigerator overnight.
• TO BAKE; set oven to 350 degrees F.
• Bake uncovered for about 45-50 minutes or until hot and bubbly.
• Remove from oven and sprinkle about 2 cups mozzarella cheese on top, then return to oven for 5 minutes to melt the cheese.

Steps:

• In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
• Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
• Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.