Category Archives: Ingredient

Champagne Vinegar Dessert Syrup

By Rita & Rosie’s Kitchens | Published: May 2, 2013

Champagne Vinegar Dessert Syrup Prep time 12-15 minutes + 30-40 minutes to cool Makes 2/3 cup (enough for 6-8 servings) 2/3     cup Holland House Champagne Vinegar 1/4      cup water 3/4      cup brown sugar, packed             Vanilla ice cream             Sliced strawberries, or whole raspberries, blackberries or blueberries Stir together champagne vinegar, water and brown sugar in a 2… Read more

Also posted in berries, Desserts, Fruits, ice cream, Rita & Rosie's Kitchens, Sweets | 2 Responses

Deviled Potato Eggs

By Rosie's Kitchen | Published: March 25, 2013

Deviled Potato Eggs Prep time: 15 min. Makes  24 These warm potato stuffed eggs are like a combination of deviled eggs and twice-baked potatoes. 4         servings Idaho® Spuds™ Signature Potato Bits or Classic Flakes* 1/4      cup mayonnaise 1/2      cup shredded sharp Cheddar cheese 2          tablespoons packaged or fresh crumbled bacon bits 2          tablespoons minced green onion… Read more

Also posted in Appetizers, Dairy and Eggs, Deviled Eggs, Rosie's Kitchen | Tagged , | 9 Responses

Banana Lime Salsa

By Rita's Kitchen | Published: March 4, 2013

  My inspiration for this salsa was from Nuevo Latino by Douglas Rodriquez. Banana Lime Salsa for Seafood Makes 3 cups   Prep: 15 minutes  Cook: 10-15 minutes             Grated peel of two limes 2          Tbsp. lime juice 1          Tbsp. honey 1/4       tsp. salt 4          medium bananas, green at the stem 2          jalapeños, seeded, deveined and finely… Read more

Also posted in Fruits, Rita's Kitchen, Sides | Leave a comment

Easiest Ever No-Knead Artisan Bread

By Rosie's Kitchen | Published: January 22, 2013

No-Knead Country Wheat Bread Prep time: 5 minutes Rise time: 18-24 hours plus 30 minutes just before baking Bake time:  45 minutes Makes 1 loaf A gram weight kitchen scale measures quickly and accurately, if you have one. 420 g     3    cups White bread flour (such as King Arthur brand or bulk)   90… Read more

Also posted in Breads, Grains, Rosie's Kitchen | 14 Responses

Creamy, yet light, Sherried Mushroom Soup

By Rita's Kitchen | Published: January 8, 2013

Creamy Sherry Mushroom Soup Makes 6 cups (eight 3/4 cup servings) 1        lb. brown crimini mushrooms 2        Tbsp. butter 1        small yellow onion, chopped 2/3    cup Holland House sherry cooking wine* 2       Tbsp. flour 3       cups whole milk 1       can (14.5 oz.) reduced-sodium chicken broth* 1       tsp. soy sauce 1/4   tsp. dried sage Wipe mushroom caps… Read more

Also posted in Dairy and Eggs, mushrooms, Rita's Kitchen, Sherry Mushroom Soup, Soups | 3 Responses

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