RITA'S FAMOUS DRESSING BALLS
These are a tradition in my mother-in-law's family. I never liked dressing until I had these. They get a nice golden brown on the outside and taste great with gravy.
Provided by 2bizzy
Categories Breads
Time 12h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Place bread in a large bowl and let sit overnight.
- Preheat oven to 350°.
- Sauté onions and celery in butter or margarine tender. Pour over bread and toss with hands to mix.
- Add chicken broth and mix with hands again. Add salt and pepper to taste.
- Add eggs and celery seed and mix thoroughly.
- Form into 2" balls and put in a baking dish.
- Bake for about 45 minutes or until golden brown.
Nutrition Facts : Calories 218.1, Fat 13.4, SaturatedFat 7.8, Cholesterol 56.9, Sodium 351.6, Carbohydrate 20.7, Fiber 1.2, Sugar 2.4, Protein 4
RAITA RECIPE
Raita Recipe- an Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to cool the palate.
Provided by Sylvia Fountaine
Categories sauce
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- Place all ingredients in a bowl and stir.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 43 calories, Sugar 3.8 g, Sodium 85.9 mg, Fat 2.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 0.3 g, Protein 0.9 g, Cholesterol 3 mg
VIA CAROTA'S INSALATA VERDE
At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called "a super happy salad." Next, the minced shallots are given a quick rinse under cold water - instead of a long maceration in vinegar - to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. "We add warm water to make it more palatable," she explained. "Pure vinegar is just too strong - it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!" This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It's so good that you might even be tempted to pour it into a glass and top it off with sparkling water.
Provided by Samin Nosrat
Categories salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.
- Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.
- To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.
- Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.
RAITA
Raita is usually considered an Indian salad. This is great served with any spicy dish!
Provided by KITKATY
Categories Side Dish Sauces and Condiments Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
- Add cucumbers and tomatoes; toss and chill before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 13.3 g, Cholesterol 33.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 8.9 g, Sodium 64.7 mg, Sugar 6.3 g
RITA'S SALAD DRESSING
Categories Pasta Side No-Cook Quick & Easy Salad Dressing
Number Of Ingredients 3
Steps:
- mix all together and pour over macaroni, veggies and cubed cheese.
RAITA
This minty sauce with a creamy yogurt base is a classic Indian side - this version has garam masala and ginger for a warming kick
Provided by Mark Sargeant
Categories Condiment, Side dish
Time 10m
Number Of Ingredients 8
Steps:
- Mix all the ingredients and season. Serve sprinkled with extra garam masala.
Nutrition Facts : Calories 45 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CUCUMBER RAITA
Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.
Provided by BenevolentEmpress
Categories Side Dish Sauces and Condiments Recipes
Time 3h15m
Yield 12
Number Of Ingredients 6
Steps:
- Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Nutrition Facts : Calories 49.7 calories, Carbohydrate 2.8 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.7 mg, Sugar 2.1 g
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