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Author Archives: Rita's Kitchen

My Practical Kitchen

You know how annoying it can be when you’re in the middle of cooking, reach for a whisk, and it gets tangled up with other utensils. Well, I have some tips to share from my ‘practical kitchen’ that might help you untangle and simplify your kitchen. Having worked in the test kitchens at Del Monte headquarters in… Read more

Posted in Rita's Kitchen | 15 Responses

Mango Tango Ice Pops

Mango Tango Ice Pops Prep time: 15 minutes if using pre-cut fruit     Freeze time: 2-3 hours Makes 12 ice pops (4 cups puree) 1/2     cup Angostura® 7-Year Caribbean Rum (4 oz.) 1/4     tsp. Angostura® Orange Bitters 3        cups diced* ripe mango (about 16 oz.) 3        cups diced fresh pineapple (about 16 oz.) 12      Zipzicle® ice pop sleeves* Funnel with… Read more

Posted in Appetizers & Snacks, Desserts, Rita's Kitchen | 7 Responses

Black Bean, Corn & Red Pepper Salsa

Black Bean, Corn & Red Pepper Salsa 1/4     cup Nakano seasoned rice vinegar 1         Tbsp. olive oil 1/2     tsp. each chili powder and ground cumin 1/4     tsp. hot pepper sauce 1         jalapeno, seeded and minced 1        clove garlic, minced 1        can (15-16 oz.) black beans, drained and rinsed 1        cup frozen corn, thawed or canned corn, drained*… Read more

Posted in Appetizers & Snacks, Rita's Kitchen, Vegetarian | Leave a comment

Hydroponic Herbs

  Perhaps you’ve noticed Living Herbs in your local grocery store. They’ve become quite popular — as have hydroponic herbs. They are super handy to have especially during chilly months or if you’re not inclined to plant and grow your own herbs. My Mountain View CA farmers market has a delicious variety of hydroponic herbs. I use the basil regularly.… Read more

Posted in Rita's Kitchen, Salads and Dressings | 4 Responses

Hollandaise — simply delicious

To make Hollandaise ahead: cool, cover and refrigerate. When ready to use, warm up on low heat (in the microwave or on the stovetop), stirring regularly. HOLLANDAISE SAUCE WITH A HINT OF BITTERS Makes about 1 cup. Recipe may be doubled. 8      Tbsp. salted butter (1 stick) 3      fresh egg yolks, room temperature 1       Tbsp. fresh lemon… Read more

Posted in Entrees, Rita's Kitchen, Sides and Sauces | 13 Responses

Cranberry-Orange Pecan Bread

Crunchy toasted pecans and Angostura Orange Bitters complement tangy cranberries in this easy, yummy holiday quick bread.  My Orange-Laced Frosting here makes a fancier quick bread.  For holiday gifts, I’m going to try this recipe using two smaller, 3 x 5-3/4″ loaf pans (perhaps three smaller pans – tbd).  Of course, the bake time will be shorter; I’m thinking 35 minutes. Will… Read more

Posted in Desserts, Rita's Kitchen | 2 Responses

Stuffing, Cranberries, and Pie

It’s time to revisit some of our Thanksgiving favs. For me, there are so many different dishes at Thanksgiving that I tend not to re-invent the food wheel. Rather, I use tried-and-true seasonal recipes that get four-star raves from around the table. So first here, is my Artichoke Mushroom “dressing” that I bake outside the bird. Then there’s my easy Cranberry Apricot… Read more

Posted in Desserts, Entrees, Sides and Sauces | 5 Responses

Apple Crisp with a Twist

  Apple Crisp with Oatmeal Bitters Topping Makes one 9-inch round or square apple crisp (8 servings) Active Prep time: 25 minutes     Oven Time: 35-40 minutes Oatmeal Topping 6      Tbsp. butter, melted 1       Tbsp. Angostura® aromatic bitters 3/4   cup flour 3/4   cup rolled oats 1/2   cup packed dark brown sugar Apples 5     baking apples, unpeeled… Read more

Posted in Desserts, Rita's Kitchen | 4 Responses

Fava Beans with Sage & Cheese Ravioli

Fava Beans with Sage & Cheese Ravioli Makes 2 hearty dinner servings 8  fava pods or more (40 beans +) 16 oz. cheese ravioli (frozen Lucca 3-Cheese is a good choice) 2 Tbsp. butter 2 Tbsp. olive oil 1/2 tsp. dried rubbed sage leaves (try McCormick’s Dalmatian sage leaves) Shredded Parmesan, Romano or other robust cheese… Read more

Posted in Entrees, Rita's Kitchen | 6 Responses

Kale Supper Saute

Kale Supper Sauté Makes two dinner-size servings 1 large bunch Tuscan kale 3 Yukon gold potatoes or red potatoes Olive oil 1/3 medium yellow onion, sliced 2-3 garlic cloves, chopped Salt & fresh ground pepper 1 link Aidells sausage of your choice, cut in half lengthwise, then sliced McCormick’s Gourmet Italian Seasoning, or a combination… Read more

Posted in Entrees, Rita's Kitchen | Leave a comment
  • Rita Held & Rosemary Mark, seasoned food professionals, help you cook simply with appealing, achievable, accurate recipes.
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