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Author Archives: Rosie's Kitchen

Toasted Walnut Hummus

Hummus is having a heyday as a healthy spread and dip, and there are endless variations on the traditional version with chickpeas, tahini (sesame paste), lemon and garlic. This recipe from California Walnut Board substitutes walnuts and walnut oil for tahini, and orange for lemon juice, but I couldn’t quite imagine the flavors until I made it. I noticed the recipe… Read more

Posted in Appetizers & Snacks, Rosie's Kitchen | Leave a comment

Travel Snack Bars (Gluten-free)

Travel Snack Bars Prep time: 20 minutes Bake time: 20 minutes plus 1 hour cooling Makes 12 bars or 24 squares 3/4        cup raw whole almonds 3/4        cup puffed rice cereal* 1/2        cup quinoa flakes* or quick oats 1/2        cup chopped dried dates or dried figs 1/2        cup chopped dried apricots, golden raisins, or cherries 1/4       … Read more

Posted in Appetizers & Snacks, Rosie's Kitchen | 6 Responses

Banana Raisin French Toast

Banana stuffed French toast is super easy to make in this oven-baked recipe. There’s no tricky bread pocket to slice and stuff. Just layer sliced bananas between raisin bread in a casserole dish then drench in a cream cheese custard and bake to a creamy-on-the-inside, crunchy-on-the-outside French toast. Prepare it the night before or a… Read more

Posted in Breads, Entrees, Rosie's Kitchen | 10 Responses

Stir Fry for Year of the Monkey

Rita’s Basic Stir Fry enough for 2 servings with rice 7-8   oz. boneless chicken, pork or beef, sliced 1+    Tbsp. low-sodium soy sauce Sauce  1       cup water (3/4 cup for thicker sauce or use a bit more cornstarch) 1       Tbsp. cornstarch 1       Tbsp. soy sauce (low sodium or regular) 1       Tbsp. cream sherry  (Christian Brothers or any… Read more

Posted in Entrees, Rita & Rosie's Kitchens | 4 Responses

Peppermint Ice Cream Truffles

Peppermint Ice Cream Truffles Active Prep Time: about 30 minutes Plus Chill Time: 30 minutes Makes about 16 truffles. 2 pints peppermint ice cream or favorite flavor- look for Dreyer’s Limited Edition Peppermint 1 cup (6 ounces) semi-sweet chocolate chips 1 cup (6 ounces) white baking chips 4 tablespoons vegetable oil, divided Colored sprinkles (optional)… Read more

Posted in Desserts, Rosie's Kitchen | Leave a comment

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 yogurt, plain 1 clove garlic, small, pressed 1/4 teaspoon salt Directions: Place edamame, walnuts, parsley, yogurt, garlic and salt in food processor. Whirl until smooth. Recipe… Read more

Posted in Appetizers & Snacks, Rosie's Kitchen, Sides and Sauces, Vegetarian | Leave a comment

Get Pickled!

Refrigerator Pickles Makes about six 1-pint jars. Canning jars with two-part lids look nifty and traditional, but any food jar with a tight screw-top lid will work. 2-1/2 cups white vinegar 2-1/2 cups water* 3 tablespoons purchased pickling spice* 2 tablespoons sugar, or more to taste for sweeter pickles 1 tablespoon salt – not iodized 1 teaspoon… Read more

Posted in Rosie's Kitchen, Vegetarian | 6 Responses

Sofrito Rice & Black Bean Salad

Dinner was quick and easy the other night with Rita’s Sofrito Rice turned into a salad.  Sofrito rice is flavorful so you just need to add vegetables and a vinaigrette. If using leftover refrigerated rice, briefly microwave to soften because the starch hardens a bit when it’s chilled.  Add the following in amounts to your taste (or what you have… Read more

Posted in Rosie's Kitchen, Salads and Dressings | 2 Responses

Florentine Toast ‘n Egg Cups

Florentine Toast ‘n Egg Cups Prep time: 10 minutes  Bake time: 25 minutes Makes:  6  Increase proportionately to desired servings, up to 12 per 12-cup muffin pan. 6            slices square-shaped whole wheat bread 6            teaspoons butter or olive oil 36          leaves baby spinach, stems removed 6            tablespoons shredded Parmesan cheese 6            medium or large size… Read more

Posted in Entrees, Rosie's Kitchen | 11 Responses

Carrot Cake — Redux

  Carrot Cake — Redux Prep time 20 minutes  Makes 8 servings 5            eggs 3/4        cup plus 2 tablespoons granulated sugar (180 grams/ 6 oz.) 1-1/2      teaspoons vanilla 1-1/2      cups (lightly filled) all-purpose flour (180 grams/6.25 oz.) 1-1/2      cups ground almonds-see note* (120… Read more

Posted in Desserts, Rosie's Kitchen | 2 Responses
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