RITA'S ROASTED PEACH SALSA
This recipe is a little different, in a good way! I was experimenting in my kitchen and thought it was good enough to share! It's super easy to make and is just as easy to modify. I purposely omitted the broiler temperature, as broiling is done to taste.
Provided by ilovebaking
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange tomatoes, peach, onion, red bell pepper, yellow bell pepper, and garlic on a baking sheet.
- Broil in the preheated oven until vegetables and peach are browned and tender and tomato skins can be peeled off, 10 to 15 minutes.
- Dice the roasted vegetable and peach and transfer to a bowl. Add lemon juice, sugar, salt, and parsley; toss to coat. Refrigerate at least 1 hour for flavors to blend.
Nutrition Facts : Calories 37.7 calories, Carbohydrate 8.6 g, Fat 0.2 g, Fiber 1.7 g, Protein 1.2 g, Sodium 296.1 mg, Sugar 5 g
GRANDMA RITA'S RISOTTO
Steps:
- Boil gizzards in a small pot of water for 10 minutes. Drain and let cool and clean. Blend in food processor or blender until pieces are very small.
- Simmer chicken broth in separate pot, keeping it hot.
- Heat oil (medium heat) in a large saucepan. Add onions. Season with salt and pepper, and saute for 4 minutes. Add garlic and cook 1 more minute. Add gizzards, tomato paste and water. Season again with salt and pepper and simmer for 45 minutes.
- Add rice and stir to coat. Add 1 cup of hot chicken broth. When the stock is absorbed into the rice, add 1 more cup (remember to stir the rice constantly during this process). Repeat until all broth is absorbed and the rice is tender. Add more salt and pepper if necessary. Serve with Parmesan.
HURRICANE RITA POT ROAST
I wasn't able to go grocery shopping because Rita had caused bare shelves in the stores so I looked into the freezer to see what I could use. There was a pot roast that seemed just the ticket. I thawed it out and this is the result! DW Sue really liked this one.
Provided by rickscott
Categories Roast Beef
Time 8h15m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Place roast into crockpot.
- Add remaining ingredients.
- Cook on low for 8-12 hours.
- Serve with rice.
- note: If using home made beef broth a litle salt may be needed.
Nutrition Facts : Calories 1356.9, Fat 84.2, SaturatedFat 33.9, Cholesterol 308.8, Sodium 927, Carbohydrate 55.3, Fiber 8.8, Sugar 11.1, Protein 91.2
RITA'S PASTA AND MEAT SAUCE
This dish is great for kids and adults. There's a sweetness to the meat sauce that kids love and then they don't seem to mind that there are veggies in the sauce...
Provided by Rita
Categories Main Dish Recipes Pasta
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, combine ground beef, onion and garlic. Cook until meat is evenly brown. Drain excess fat. Stir in carrots, bell pepper, diced tomatoes and stewed tomatoes with juice. Season with onion powder, parsley, cayenne pepper, salt and pepper. Cover, and simmer 15 minutes. Stir in tomato sauce and sugar. Simmer 15 minutes more.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Toss pasta with meat sauce until evenly coated, and serve with crumbled Gorgonzola.
Nutrition Facts : Calories 790.9 calories, Carbohydrate 84.8 g, Cholesterol 107.7 mg, Fat 35.6 g, Fiber 7 g, Protein 35.4 g, SaturatedFat 14.6 g, Sodium 1255.3 mg, Sugar 17.9 g
TRADITIONAL INDIAN RAITA
Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread No-Cook Low Fat Vegetarian Quick & Easy Yogurt Low Cal Healthy Low Cholesterol Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.
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