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Halloween Spider Cookie Pops

Spider Cookie Pops

Looking for some simple Halloween party treats? Don’t let these creepy-crawly chocolate raisin cookies scare you – plump raisins make the best ‘spiders’. Just glue raisins with frosting and draw icing ‘legs’.  Share the baking fun with the kids and get creative with colored frosting and raisin faces,

Halloween Cookie Pops

and how about chocolate-y tombstone brownies too!

Tombstone Brownies

Then scare up these easy Pumpkin-Raisin Party Cupcakes

Pumpkin Raisin Party Cupcakes

and some Apricot Snack Mix for your favorite boys and ghouls. And of course, carve a pumpkin. Check out Rita’s oddball pumpkin carving for a twist on the traditional jack-o-lantern face.
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Halloween Spider Cookie Pops

Makes about 32 cookies     Prep time: 15 minutes      Bake time: 24 minutes    Plus decorating time.

1        cup butter or margarine, softened
1-1/2   cups firmly packed brown sugar
2        eggs
2        teaspoons vanilla
6        ounces (1 cup) semi-sweet chocolate pieces, melted
2        cups all-purpose flour
1        teaspoon baking soda
2-1/2   cups quick oats or regular oats
1        cup Sun-Maid Natural Raisins
about 3 dozen Popsicle or craft sticks

Decorating Glaze (recipe below)
Colored icing tubes or pens

Heat oven to 350°F. Grease cookie sheets or line with parchment paper.
Combine butter, brown sugar, eggs and vanilla; beat until well blended.
Stir in melted chocolate, then flour and baking soda.  Mix well.
Mix in oats and raisins.
Space sticks 4-inches apart on baking sheet.  Drop a rounded 2-inch ball of dough onto the end of each stick.  Butter the bottom of a glass, dip in flour, and gently press cookie dough to 1/2-inch thickness.  Repeat with remaining dough.
Bake at 350°F 10-12 minutes until slightly puffy and firm on the edges.  Cool on pan 3 minutes.  Remove with spatula to cool on wire racks.

Decorating Glaze:
Melt 1/2 cup butter in a medium saucepan.  Add 1/4 cup milk.  Gradually whisk in 1 pound (about 3-1/2 cups) powdered sugar. (Sift sugar first if it is very lumpy.)  Stir vigorously with a fork for 3-4 minutes until mixture turns white and opaque. Mixture should be thick, smooth and pour able; add more milk or sugar if needed. Working quickly before glaze stiffens, generously spoon glaze over cookies allowing excess to run off edges. Let set until dry to the touch.  Decorate.

Short-cut method: Add food coloring to purchased frosting.  Spread on cookies. Use icing tubes to pipe on spider webs.  Make a spider using a raisin for the body and icing for the legs.

Make-ahead refrigerator cookies:
You can use this dough for a slice-n-bake cookie. Shape dough into a 1-3/4 inch diameter log.  Wrap in plastic and refrigerate up to one week, or freeze for longer storage.  Slice 1/2-inch thick rounds.  Place on baking sheet on sticks and bake as directed above.

Original recipe for Sun-Maid Growers. Top cookies photo by Susan DeVaty. Cupcakes photo by Kelly Burgoyne.

Posted in Author | 2 Responses

Pumpkin Soup — Simple & Savory

 

Pumpkin SoupCanned pumpkin is pure and nutritious. It needs a flavor boost though. So to make this yummy soup I added a bit of onion, garlic and rosemary, plus a generous splash of Angostura aromatic bitters.  Other pumpkin ideas: The best pumpkin pie ever (Rosie says it’s the only way she’ll bake pumpkin pie now!). It’s my close adaptation of the classic recipe on the Libby’s canned pumpkin label, with the addition of Angostura of course. It’s pumpkin pie heaven — really.  More pumpkin ideas:  Try Angostura orange bitters in pumpkin bread, pumpkin custard, flan or crème brûlée. Start with 1 teaspoon, then add more to suit your taste.

Print This Recipe

Pumpkin Soup

Makes 4 servings (1-1/4 cup each)     Prep time 10 minutes  Cook time 15 minutes

3        Tbsp. butter
1         medium yellow onion, thinly sliced
2         cloves garlic, sliced
1/2      tsp. dried rosemary, crushed
1         can (15 oz.) pure pumpkin
4         cups (32 oz.) chicken broth or vegetable broth
1         Tbsp. packed brown sugar
1-1/2  tsp. Angostura aromatic bitters
Dash nutmeg (optional)
Shredded Cheddar cheese
Fresh-ground pepper

Melt butter in a 4-quart saucepan. Add onion, garlic and rosemary. Cook over medium heat 5 minutes or until onion is limp and lightly browned. Stir in pumpkin, broth, sugar, Angostura bitters, and if desired, nutmeg; bring to a boil. Reduce heat; simmer uncovered 10-12 minutes, stirring occasionally. Use an immersion blender to puree soup in the pan, or transfer in batches to a blender container. Season with salt to taste. Serve garnished with cheese and ground pepper.

Kitchen Notes:
-  Recipe may be doubled. Use a 6-quart pot, and one 29 oz. can pumpkin or two 15 oz. cans.
–  Experiment! Try 1 cup coconut milk in place of 1 cup broth, and about 1/2 tsp. curry powder instead of rosemary.

Nutrition information per serving without cheese: 174 calories, 9.4g fat (5.7g sat fat), 23mg cholesterol, 2.9g protein, 17.3g carbohydrate, 1011mg sodium, 3.6g fiber

An original recipe and photo by Rita Held for Angostura USA

Posted in Rita's Kitchen, Soups | 2 Responses

Really Simple Knäckerbröd (Crackers)

Knackerbrot
Simple home-made crackers? Yes, really simple! Stir, spread and bake. I can’t take credit for this recipe.  My daughter Ariel is visiting this week from Berlin (yea!) and sharing some recipes from the Swedish bakery that we wrote about last year. These Knäckerbröd are a crispy blend of flaxmeal, sunflower seeds, pumpkin seeds, poppy and sesame seeds, with rye or whole wheat flour. Water and a little oil bind it all together. For extra flavor try pumpkin seed oil, which is now available at Trader Joe’s. Serve the crackers plain, with cheese, or one of my favorites, spread with a spicy hummus dip from my friend Susan at TheWimpyVegetarian.  If you don’t eat the whole batch in one day (easy to do!) store in a tin or paper bag to keep crisp; do not wrap in plastic.  You can also re-crisp the crackers in a warm oven for a few minutes.

Ariel crackers (1 of 1)Auf Wiedersehen Ariel — come back again soon and show me a new recipe :)

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Crispy Seeded Knäckerbröd

Prep time: 5 minutes Bake time: 40 minutes Makes 18 appx.2.5×3.5-inch crackers

3/4        cup raw pumpkin seeds
3/4        cup raw sunflower seeds
2/3        cup rye or whole wheat flour
1/2        cup flaxseed meal
2           tablespoons sesame and/or poppy seeds
1            teaspoon Kosher salt
1            cup water
2            tablespoons olive, or 1T pumpkin seed oil* and 1T olive oil (see note)

Preheat oven to 375°F. Line a baking sheet, preferably a half-sheet pan 17×13-inch, with parchment or a silpat liner.

Stir dry ingredients together in a mixing bowl. Add water and oil; stir to combine. The batter will thicken slightly after about a minute (from the flax), to about the consistency of pancake batter. Batter

Spread very evenly about to scant 1/4-inch in prepared pan. Spread

Bake 15-20 minutes until top feels evenly dry. Remove pan from oven and cut with a sharp knife or pizza cutter into 18 crackers, or desired number. If using silpat, use a table knife and score carefully to avoid cutting the mat. scoring_1454 (4)

Return to oven and bake additional 15-20 minutes until crackers are golden brown and crisp. Immediately slide a thin spatula under crackers and remove from paper, or flip over and peel paper off. If center crackers are a little moist, return to oven for a few minutes. Cool crackers completely on a wire rack. Store in paper bag or tin.
Kitchen Notes:
Pumpkin seed oil is a strong flavor, and is a bit pricey; experiment and adjust the amount to your taste.
Ariel likes the crackers slightly thicker, I like them thinner. If you spread thicker, just bake them a little longer.

Crackers presentation (1 of 1)

Posted in Breads, Rosie's Kitchen | 9 Responses

Quinoa Steak Salad with Tomato-Avocado Salsa

Quinoa Steak SaladQuinoa (keen´-wa), an ancient grain native to the Andes Mountains of South America, makes a terrific base for this Latin-leaning main-dish salad. Quinoa has almost twice as much protein as other whole grains. For this recipe, cook the quinoa in the morning—or a day ahead—so it’s plenty chilled. Note that 1 cup uncooked quinoa yields about 4 cups cooked. Cook more if you want, but splash on an extra tablespoon or two of rice vinegar when combining the quinoa part of the salad.

To simplify a bit, the dressing for this salad is used two ways:  Some is mixed with the quinoa, the rest with the tomato-avocado salsa.  And to keep the calories lower, 2 tablespoons seasoned rice vinegar (all by itself) is also used on the quinoa for an added flavor boost.

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Quinoa & Steak Salad with Tomato-Avocado Salsa

Make 4 servings

1        cup uncooked quinoa
1/3     cup + 2 tablespoons Nakano seasoned rice vinegar
2        Tbsp. vegetable oil
1/2     tsp. salt
1/4     tsp. (or more) hot pepper sauce or 1 small jalapeno, seeded, deveined and minced
2        medium tomatoes, diced
1        avocado, peeled and diced
2-3    Tbsp. diced red onion
4        Tbsp. chopped fresh cilantro
4        steaks, 4-6 oz. each
Ground cumin to taste
Salt and pepper to taste
Lettuce leaves

Prepare quinoa as package directs.  Allow to cool 15 minutes then spread out on a shallow dish or tray. Cover and refrigerate until chilled.

For dressing, stir together 1/3 cup Nakano seasoned rice vinegar, oil, salt and hot pepper sauce. Transfer chilled quinoa to a medium bowl. Stir in 2 Tbsp. of the dressing and the 2 Tbsp. additional rice vinegar. Sprinkle on 2 Tbsp. of the cilantro; stir.

For salsa, combine the remaining dressing with tomatoes, avocado, red onion and the remaining 2 Tbsp. cilantro; stir.

Rub about 1/2 teaspoon cumin on each side of each steak. Sprinkle steaks with salt and pepper to taste. Grill as desired, or coat a heavy frying pan with a little oil.  Cook until done as desired.

Place lettuce leaves on four plates. Divide quinoa among each plate. Place cooked steaks on top and spoon salsa over.

Nutrition information per serving (6 oz steaks): 540 calories, 38g protein, 44g carb, 24g fat, (5g sat. fat), 90mg chol, 810mg sodium, 7g fiber

                                    An original Recipe by Rita Held       Photography by Suzanne Carreiro
Quinoa Steak Salad 2

Posted in Entrees, Rita's Kitchen, Salads and Dressings | 2 Responses

Caramelized Onion & Goat Cheese Tart

Caramelized Onion & Goat Cheese TartSweet onions, tangy goat cheese and a light egg custard make a savory tart perfect for a summer lunch or appetizer.  The caramelized onions with thyme and goat cheese are a magical combination.  If you have an  heirloom tomato this time of year, it will make the tart extra lovely.

A tart pan with a removable rim is best so the tart can be removed from the pan. However a pie dish will work in a pinch, just leave it in the dish and it will be more like a quiche.  I like this Anolon tart pan, because it’s non-stick with cool-touch silicon grips. The pan is available at housewares retailers or on line at www.potsandpans.com  for about $20.

Print This Recipe

Caramelized Onion & Goat Cheese Tart

Prep time: 15 minutes
Bake time: 45 minutes
Makes: 8 servings

1            store-bought pie dough  (single crust, see note)
3-4        cups thinly sliced onion (halved and cut in vertical strips)
2            tablespoons butter
1            teaspoon dried thyme or 1 tablespoon fresh, chopped
4            eggs
2            tablespoons all-purpose flour
1            cup whole milk
1/2        teaspoon  salt, divided
1/4        teaspoon ground pepper
3            ounces crumbled goat cheese (3/4 cup)
1            medium tomato, thinly sliced

  1. Preheat oven to 400°F. Roll dough to a 12-inch circle. Press into a 10-inch tart pan with removable sides, folding dough in a double layer around edge. Line dough with parchment paper and fill with uncooked rice or beans. Bake 10-12 minutes. Remove paper and weights and continue baking about 5 minutes until lightly browned, pricking any air bubbles to release steam. Cool. (See note). Reduce oven to 350°F.
  2. In a large skillet cook onions with butter, 1/4 teaspoon salt and thyme over medium-low heat until very soft and browned, about 20 minutes stirring occasionally.
  3. Whisk eggs and flour until smooth. Stir in milk, 1/4 teaspoon salt and pepper.
  4. Place tart on a baking sheet (to catch any spills). Spread onions and goat cheese evenly on crust. Pour egg mixture over. Arrange tomato slices on top.
  5. Bake at 350°F for 45 minutes or until custard is set and top is very lightly browned. Let stand 10 minutes. Remove pan rim and cut into wedges to serve.

Kitchen notes:
Make Rosie’s Short-Cut Pie Crust or use Trader Joe’s frozen pie dough which is very good.
If you’re in a hurry you can skip pre-baking the crust but it will be a little soft.

Recipe and photo by Rosemary Mark for Anolon Cookware.

 

Posted in Entrees, Rosie's Kitchen, Vegetarian | 8 Responses

Thai Rice Salad with Three Herbs

Thai Rice SaladThe trio of mint, basil and cilantro give this refreshing salad its Thai orientation, making it a tasty change-of-pace for summer salads. It’s also a great salad to bring to pot-lucks, and matches deliciously with grilled meats, chicken, ribs, burgers, seafood — you name it.  The short grain brown rice is chewy and satisfying, and a splash of hot chili oil adds spark. Perfect for July 4th celebrating!

Print This Recipe
Thai Rice Salad with Three Herbs
Serves 8    Prep time about 20 minutes if rice is prepared a day ahead.

4        cups cooked, chilled short-grain brown rice
1/2     cup Nakano seasoned rice vinegar
2        Tbsp. peanut oil or vegetable oil
1        Tbsp. soy sauce
1        Tbsp. brown sugar
1/2     tsp. hot chili oil (optional)
1        medium cucumber, seeded and sliced
2        green onions, sliced
1/3     cup chopped mint
1/3     cup chopped basil*
1/4     cup chopped cilantro
           Zest of 1 lime

Make rice a day or two ahead; cover and refrigerate.

In a 1-cup measuring cup, whisk together seasoned rice vinegar, peanut oil, soy sauce, brown sugar and hot chili oil.
Add remaining ingredients to a large bowl. Pour dressing over and toss to combine. 

* Kitchen Notes:
-  If using Thai basil, reduce amount to 1-2 tablespoons.
 
–  For a main-course salad, add 2 cups diced cooked chicken.

Nutrition per serving (without chicken): 180 calories (calories from fat 36), 3g protein, 32g carb, 4g fat, (1g sat. fat), 0mg chol, 380mg sodium, 2.5g fiber

Recipe by Rita Held for Nakano      Photo by Suzanne Carrerio

Posted in Rita's Kitchen, Salads and Dressings, Vegetarian | 13 Responses

Can You Take The Heat? Raisin Serrano Quesadillas

RaisinJalapenoQuesadilla (3)

Do flavor combinations in recipes sometimes give you a double-take? This one did for me: raisins, lots of serrano chiles, soy sauce and Monterey jack cheese in a quesadilla?!  I had to try it, the recipe was an entry in a contest I was judging for Sun-Maid raisins. But really, 10 serrano chiles in 4 quesadillas?

The flavors that sounded so hot and odd turned into ‘want-another-bite’ delicious! It’s become one of my very favorite Sun-Maid recipes. Salty soy sauce and creamy jack cheese, along with sweet raisins are a perfect antidote for very hot chiles.  Dairy also cools the heat, so the cheese and a dollop of sour cream do the trick.

Spicy foods can feel cooling on a warm summer day. So I dare you, fire up these quesadillas and I bet you can take the heat! And for another unconventional combination, check out Rita’s Banana Lime Salsa, it’s hot and sweet :)

Print This Recipe

Raisin Serrano Quesadillas

Prep time: 15 minutes
Makes 4 servings

10 (3 to 4 ounces) serrano chiles
1 teaspoon olive oil
2 tablespoons regular or reduced sodium soy sauce
1/2 cup Sun-Maid Natural Raisins
four  8 or 10-inch flour tortillas
8 ounces shredded Monterey jack cheese
Sour cream
Cilantro for garnish

SLICE serrano chiles lengthwise in half. Remove seeds and veins. Thinly slice into lengthwise strips. (Wear gloves to protect hands.)
HEAT olive oil in a small frying pan. Add chile strips and cook over medium heat 3 to 4 minutes, stirring constantly until chiles begin to blister and soften. Add soy sauce and raisins. Cook 30 seconds or until liquid is nearly evaporated. Remove from heat and set aside. (Be sure to work in a well-vented area.)
HEAT a wide frying pan over medium heat. Brown one side of one tortilla; flip tortilla over and place one fourth of the cheese and cooked chiles on half the tortilla. Fold the other half of the tortilla over the filling. Continue to cook over medium heat, turning once to brown the other side. Repeat with remaining tortillas.
CUT in wedges and serve with sour cream and cilantro.

Recipe adapted for Sun-Maid by Rosemary Mark. Photo by Kelly Burgoyne

Posted in Appetizers, Entrees, Rosie's Kitchen, Vegetarian | 3 Responses

Kitchen Capers

Spinach Pasta SaladA jar of marinated capers in the fridge is one of my kitchen staples. Capers are so versatile, adding a bit of acidity and saltiness to so many dishes — salads, sides, entrees — you name it.  My focus here is salads, a good match with Memorial Day barbecues. First is a refreshing spinach pasta salad with a tangy dill-laced vinaigrette.  Then below it is one of my favorite salad dressings, Lemon-Caper Vinaigrette, to which lemon zest adds a distinct lively character. For both recipes, capers are the centerpiece. My kitchen capers!
See more tasty salads and dressings on Get Cooking Simply.

Print This Recipe
Spinach Pasta Salad with Caper-Dill Dressing
Serves 6 – 8

12       oz. uncooked penne rigate or farfalle pasta *
1/4     cup fresh lemon juice *
1/4     cup olive oil
1         Tbsp. capers
1         Tbsp. caper liquid
1         clove garlic, crushed
1/2      tsp. each dried dill, salt and fresh ground pepper
3         stalks celery, sliced
1/2      small red onion, thinly sliced
5         cups loosely packed baby spinach leaves
1/2      cup pitted kalamata olives or medium pitted ripe olives, cut into halves
           Shaved Parmesan cheese or crumbled feta (optional garnish)

Cook pasta as package directs. Drain and rinse thoroughly with cold water; drain well.
Whisk dressing ingredients in a large bowl: lemon juice, olive oil, capers plus liquid, garlic, dill, salt and pepper. Let stand 10 minutes.
Just before serving, add pasta, celery, onion, spinach and olives; toss to coat. Garnish with cheese, if desired.

* Pasta may be cooked several days in advance. Keep refrigerated in a covered bowl or sealed plastic bag.
Before juicing the lemon, you might want to grate the peel if you’re also going to make the Lemon-Caper Vinaigrette below.

 

Lemon-Caper Vinaigrette
Light, simple, classic.    Makes 2/3 cup

1/3     cup Nakano seasoned rice vinegar
1/3     cup extra virgin olive oil
           Grated zest of one lemon
1         clove garlic, crushed
1         Tbsp. drained capers
1         tsp. kosher salt
1/8     tsp. pepper 

Combine ingredients in small bowl or measuring cup. Crush capers against the side of the bowl with a spoon; stir vinaigrette well.
Use as desired with leafy green salads. Or drizzle over blanched, chilled green beans, asparagus or broccoli. Or sprinkle on hot-cooked spinach or chard. Refrigerate any remaining vinaigrette.

Spinach Pasta Salad and photo developed for Meyer Corporation.  Lemon-Caper Vinaigrette developed for Nakano Vinegars.

Posted in Rita's Kitchen, Salads and Dressings, Vegetarian | 11 Responses

Breakfast Date Cake for Mom

Breakfast-Date-Cake-REVSweeten your Mother’s Day breakfast or brunch with this simple coffeecake you can prepare in the evening then bake in the morning. Chopped dates, brown sugar, walnuts and spices are layered in a buttermilk batter that chills patiently in the pan overnight. In the morning let it stand at room temperature while preheating the oven and allow about 10 extra minutes to bake. This sweet-spiced cake is just the type of coffeecake my mom used to bake :)

I like baking with buttermilk for the richness it adds without extra fat. Despite the name, there is no butter in it. Buttermilk used to be the liquid remaining after cream is churned into butter. Now it is nonfat or lowfat pasteurized milk with added lactic acid bacteria, the same healthful bacteria as in yogurt. Buttermilk makes a soft moist crumb in cakes and pancakes, plus gives a little tang. Rita used buttermilk in her Cornbread with Cranberries and shared tips on buttermilk replacements such as adding cream of tartar to the flour, or vinegar to milk. The cream of tartar option was new to me, so I tried it out. It’s a good substitute in a pinch, and a nice use for rarely used cream of tartar, though I still prefer buttermilk for the finer crumb and best leavening. So now you have two recipes from GetCookingSimply to use up your carton of buttermilk!

Print This Recipe
Breakfast Date Cake

Serves:  9-12      Prep Time:  20 minutes

    • 3/4 cup  chopped dried dates*
    • 1/2 cup  packed brown sugar
    • 1/2 cup  chopped walnuts
    • 1-1/2 teaspoons ground cinnamon, divided
    • 1/4 teaspoon ground nutmeg
    • 2 cups  all-purpose flour
    • 1 teaspoon  baking soda
    • 1/4 teaspoon  salt
    • 3/4 cup  granulated sugar
    • 1/2 cup  butter, softened
    • 2 eggs
    • 1 cup  buttermilk**

PREHEAT oven to 350 F. Coat a 9×9-inch baking pan (glass or metal) with cooking spray.
COMBINE dates, brown sugar, walnuts, 1/2 teaspoon cinnamon, and nutmeg in a small bowl. Set aside. COMBINE flour, 1 teaspoon cinnamon, baking soda and salt in a separate bowl. Set aside.
BEAT sugar and butter in a large bowl with electric mixer until fluffy. Add eggs and beat until light and creamy, about 3 minutes. ADD flour mixture alternately with buttermilk, mixing on low speed just until batter is just blended.
SPREAD one half of the batter in prepared pan. Top with one half of the date mixture. Spread remaining batter over dates and sprinkle remaining date mixture on top. Bake immediately or cover and refrigerate overnight.
BAKE for 40 to 45 minutes or until deep golden brown and pick inserted in center comes out clean. (If refrigerated, bake uncovered 45 to 55 minutes.) Cool 15 minutes. Serve warm or room temperature.  Makes 9-12 servings.
Kitchen Tips:

  • *To chop whole pitted dates, wet a sharp knife with water and re-wet as needed to prevent dates from sticking.
  • **Buttermilk substitute: add 2-1/4 teaspoons cream of tartar to flour mixture and use 1 cup lowfat or whole milk OR add 1 tablespoon vinegar or lemon juice to 1 cup milk and let stand a few minutes to curdle.
  • Note that recipes with buttermilk almost always have some baking soda which neutralizes some of the acid in buttermilk and adds to the leavening.BreakfastDateCake

Recipe originally developed by Rosemary Mark for Sun-Maid Dates.

 

Posted in Desserts, Rosie's Kitchen | 6 Responses

Be-Deviled Eggs

Deviled Eggs w PaprikaBy now you are probably aware that Angostura bitters is my new “go to” food ingredient. I’m in love with the flavor boost it adds to so many foods. I can’t get enough of it. Angostura bitters is an umami of sorts, something like soy sauce or anchovy paste. The flavor is entirely different, but the flavor enhancement it provides is similar. A flavor you can’t quite identify, but you know the dish tastes fabulous — way more interesting than without it.

So, here’s a springtime tradition that takes on a new twist with the addition of Angostura bitters. Similar to my Classic Quiche, bitters brings out the best in eggs – a true flavor enhancer.

Print This Recipe
Be-Deviled Eggs
Prep time: 15 minutes (starting with chilled hard-cooked eggs)
Makes 24 servings 

6       Tbsp. mayonnaise
2       Tbsp. grated pecorino-Romano or other tangy cheese
1        tsp. Angostura aromatic bitters
1        tsp. mustard powder or Dijon mustard (optional)
1/8    tsp. cayenne pepper
12      hard cooked eggs, peeled and halved lengthwise
2        Tbsp. finely diced celery
1        Tbsp. finely chopped green onion
          Salt to taste
          Paprika (optional garnish)

        In a small bowl, stir together mayonnaise, grated cheese, Angostura bitters, mustard (if using), and cayenne pepper.
        In a medium bowl, combine egg yolks, celery and onion. Mash with a fork until crumbly. Stir in mayonnaise mixture. Season with salt to taste, and add more cayenne pepper if desired.
        Spoon into egg-white halves. Sprinkle with paprika if desired. Serve immediately or refrigerate until ready to serve.

Nutrition per serving (without mustard):  65.8 calories, 5.5 g fat (1.2 g fat, sat),  95.7mg chol, 3.4g pro, 0.4g carb,  57.4mg sodium, 0g fiber

Try Rosie’s Deviled Potato Eggs  from this time last year!  Be-Deviled Eggs with bitters is an original recipe by Rita Held.
Deviled Eggs

Posted in Appetizers, Rita's Kitchen | 12 Responses
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