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Author Archives: Rita's Kitchen

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

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Chili — Southwest & Midwest Style

Yes, it’s that time of year. Time to try one of these warming winter “stews” —  Chipotle Black Bean Chili (with bitters), or my authentic Cincinnati Chili.  The Cinci chili was inspired by my cousin Anne who lives there. And yes, spaghetti makes the foundation for the south Ohio specialty.  If you have a favorite… Read more

Posted in Entrees, Rita's Kitchen | 8 Responses

Cranberry-Apricot Relish

Warm Cranberry-Apricot Relish Makes 1-1/2 cups 1-1/2 cups dried cranberries (about 7 oz.) 1/2 cup apricot preserves 1/2 cup Holland House sherry cooking wine* Zest of 1 orange Combine ingredients in a 1-1/2 to 2 quart saucepan; stir well. Cook over medium heat until mixture just starts to boil, 2-3 minutes; stir. Reduce heat to… Read more

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Turkey Stuffing-inside or out?

Artichoke Mushroom Dressing Makes 12 cups 1 lb. (approx.) sliced French bread 1 can (13-14 oz.) artichoke hearts (not marinated artichokes) 4 Tbsp. butter 1 yellow onion, chopped 1 stalk celery, chopped 8 oz. pre-sliced mushrooms, chopped 1 tsp. poultry seasoning 1 tsp. dried rubbed sage 1 cup Holland House white cooking wine* 1/2 cup… Read more

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Sofrito Rice – Caribbean Trio #3

    Sofrito Rice  1            tablespoon vegetable oil 3/4       cup finely chopped yellow onion 1/2        cup finely chopped green bell pepper or chiles*   2            cloves garlic, minced or crushed 1/2        teaspoon salt 1/4        cup natural rice vinegar (unseasoned) 1            cup long grain white rice 1            cup diced fresh tomatoes 2           tablespoons chopped fresh cilantro… Read more

Posted in Rita's Kitchen, Sides and Sauces | 2 Responses

Jerk Seasoning – Caribbean Trio #2

Caribbean Jerk Marinade Makes 3/4 cup marinade (enough for 1-1/2 lbs pork, chicken or fish) 1/4     cup seasoned rice vinegar 2         Tbsp. vegetable oil 2         Tbsp. soy sauce 1         Tbsp. packed brown sugar 2         tsp. ground allspice 1         tsp. dried thyme 1         tsp. ground ginger 1/2     tsp. garlic powder 1/2     tsp. cayenne pepper (less if you… Read more

Posted in Entrees, Rita's Kitchen | 2 Responses

Mango-Papaya Salad – Caribbean Trio #1

Mango-Papaya Salad Makes 6 servings 2       Tbsp. Nakano seasoned rice vinegar – 0riginal 1        Tbsp. packed brown sugar Dash  each ground allspice &  ginger 1-2    mangos 1        papaya 1/2    cup sliced celery (1-2 stalks) 1       Tbsp. finely diced red onion 6       leaves Boston or bibb lettuce Combine seasoned rice vinegar, brown sugar, and generous dashes of allspice… Read more

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