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Author Archives: Rosie's Kitchen

Stir-N-Roll Pie Crust

Apple Pie with Stir-N-Roll Crust Makes one double crust 9-inch pie For the crust: 2 cups all-purpose flour 1/2 cup choice of canola, sunflower or vegetable oil 1/4 cup milk 1/4 teaspoon table salt 1/8 teaspoon nutmeg For the filling: 9 cups (~3 lbs) thinly sliced apples, peeled or unpeeled – choose a combination of… Read more

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Edamame Green Monster Dip

Green Monster Dip Makes about 1-1/2 cups. Ingredients: 1 cup shelled edamame (soybeans), fresh, or frozen and thawed 3/4 cup California walnuts 1/2 cup parsley, lightly packed 1/4 cup plain yogurt 1 small clove garlic, pressed 1/4 teaspoon salt Directions: Place edamame, walnuts, parsley, yogurt, garlic and salt in food processor. Whirl until smooth. Recipe… Read more

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Salmon with Ginger Corn Salsa

Salmon with Ginger Corn Salsa Makes 4 servings Adapted from Cooking Light Magazine 4 skin-on salmon filets or steaks Salt and pepper to taste 2 tablespoons olive oil, divided 2 cups corn kernels (about 3 cobs, or frozen, thawed, patted dry) 2 teaspoons peeled and grated fresh ginger 1/2 teaspoon salt 2 tablespoons chopped fresh cilantro… Read more

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Apple-Rhubarb-Ginger Galette

A galette is my cheater version of pie. Just one crust to roll and no pie pan fussing! Perfect for stone fruits, apples, berries, rhubarb, and oven ready in about 30 minutes. Or maybe a few minutes more if it’s your first time. This is a good starter recipe if you’ve never made pastry. See… Read more

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Authentic Irish Brown Bread

Irish Brown Bread Makes one 9×5 or 8×4.5-inch loaf, about 16 slices 1-1/2 cups (200g) coarse whole wheat flour (see Test Notes) 1-1/2 cups (200g) all-purpose flour 1-2 tablespoons each sunflower, sesame, and poppy seeds, or your choice 1-1/4 teaspoons baking soda 1/4 teaspoon table salt 1-1/4 cups (300g) buttermilk (use from Rita’s Best Buttermilk Pancakes!)… Read more

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Super Simple Slider Sandwiches

It doesn’t get any easier than beef with salsa-raisin sauce for this spicy sandwich.  Let your slow cooker do the cooking, then pick up a bag of ready-cut coleslaw and soft dinner rolls or burger buns. Jump on over to the Sun-Maid nutrition blog for my recipe and you’ll be ready for Super Bowl Sunday… Read more

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Speedy No-Knead Artisan Bread

If you’re one of my previous bakers, or haven’t baked a loaf yet, give this speedy version a try!  I’d love to hear how either the original or the speedy version works for you.  Note the speedy version instructions up-date below. No-Knead Country Wheat Bread – plain, walnut or raisin   Prep time: 5 minutes  … Read more

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Cranberry Sauce Upside-Down Cake

Cranberry Sauce Upside-Down Cake Prep 15 mins Cook 30 mins Total 45 mins Author Rosie Yield on 9-inch cake 8 servings Ingredients 1/2 cup butter, softened (divided use) 1 cup cranberry sauce (divided use) – see sauce note* 2 tablespoons chopped crystallized ginger, optional 1/2 cup granulated sugar 1 egg 1-1/2 teaspoons orange zest 1/8… Read more

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Corn Muffin ‘Turkeys’

Making these little birds can keep kids or guests busy until the big bird is sliced!  All you need is corn muffins and dried fruit.

Thank you for being a reader of Get Cooking Simply.  Rita and I wish you a wonderful thankful day! 

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Tomato-Peach-Mint Bruschetta

The devastating fires just 75 miles from here make thinking about recipes seem so insignificant. Yet we still fuel body and soul as we continue on. End-of-summer golden tomatoes and peaches make this classic tomato-topped toast called Bruschetta. (Pronounced “broos KET tah”). I like mint instead of basil in this twist on the traditional tomato… Read more

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