Ritas Roast Recipes

ROAST BEEF GARDEN PITAS

Steps:

• Line pita halves with roast beef. In a small bowl, combine the broccoli, corn, cucumber, carrot, celery and onion., In another bowl, combine the dressing ingredients. Pour over vegetable mixture; toss to coat. Fill pita halves.

RITA'S EGGS STRATA

Steps:

• Spread butter onto one side of each slice of bread. Cut into quarters. Lay half of the bread, butter side down, in the bottom of a 9x13 inch baking dish. Top with half of the Cheddar cheese and half of the Monterey Jack. Layer the remaining bread over the cheese, and top with the other halves of the cheeses.
• In a large bowl, whisk together the eggs, half-and-half, and milk. Stir in the brown sugar, salt, pepper, cayenne, onion powder, mustard powder, and Worcestershire sauce. Pour over the cheese and bread. Cover, and refrigerate at least 6 hours, preferably overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Bake the strata uncovered for 1 hour in the preheated oven. Let stand for 10 minutes before serving. Slice and garnish with fresh parsley.

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

RITA'S ROASTED PEACH SALSA

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.

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

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.

RITA'S ROOT VEGETABLE LATKES

Steps:

• In a large bowl, combine carrots, celery root, parsnip, leek and beets. Reserve.
• In a food processor fitted with the steel S blade, pulse-process potatoes for 30 seconds. Add to shredded vegetables. Add eggs, matzoh meal, salt and pepper. Mix well.
• Heat a heavy frying pan over medium-high heat until a bit of mixture sizzles when dropped inches.
• Form mixture into pancakes: use an ice-cream scoop, then flatten with spatula in pan. Let cook for 6-8 minutes or until golden on one side.
• Flip and cook 6-8 minutes more until golden.
• Drain on paper towels and serve.