Friday, May 27, 2011

here are some more recipes!

Hi Candace!
 
These are some more of my favorite recipes which I am just now remembering to share:)  forgive me if I've resent some recipes to you as I do not remember if some are already posted.  Thank you again for posting these!
 
Warmly,
 
Pearl

Saturday, May 21, 2011

Salmon & Roasted Vegetable Salad

From EatingWell.com


INGREDIENTS

  • 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, 
  • turnips, carrots and beets
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/2 teaspoon salt, divided
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon minced anchovy fillet or paste
  • 8 cups mixed salad greens
  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, 
  • drained and flaked
  • 2 scallions, sliced

PREPARATION

  1. Preheat oven to 450°F.
  2. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 
teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer 
on a large rimmed baking sheet. Roast for 15 minutes. Stir and 
continue roasting until soft and golden brown in spots, 13 to 15 
minutes more.
3. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, 
mustard, anchovy and the remaining 1/4 teaspoon each pepper 
and salt in a large bowl. Reserve 2 tablespoons of the dressing in 
small bowl. Add the salad greens to the large bowl and toss to 
combine; divide among 4 dinner plates.
4. When the vegetables are done, transfer them to the large bowl 
and gently combine with the reserved dressing, salmon and 
scallions. Top the greens with the salmon and vegetables.

TIPS & NOTES

  • Make Ahead Tip: Prepare the dressing (Step 3), cover and 
  • refrigerate for up to 1 day

Thursday, March 3, 2011

Homemade Cinnabon Cinnamon Rolls

Homemade Cinnabon Cinnamon Rolls (this is from my friend Jennifer Edinger)

1 (1/4 ounce) package dry yeast

1 cup warm milk

1/2 cup granulated sugar

1/3 cup margarine

1 teaspoon salt

2 eggs

4 cups flour

FILLING

1 cup packed brown sugar

2 1/2 tablespoons cinnamon

1/3 cup margarine, softened

ICING

8 tablespoons margarine

1 1/2 cups powdered sugar

1/4 cup cream cheese

1/2 teaspoon vanilla

1/8 teaspoon salt

Directions:

For the rolls, dissolve the yeast in the warm milk in a large bowl.

  1. Add sugar, margarine salt, eggs, and flour, mix well.
  2. Knead the dough into a large ball, using your hands dusted lightly with flour.
  3. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  4. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
  5. It should be approx 1/4 thick.
  6. Preheat oven to 400 degrees.
  7. To make filling, combine the brown sugar and cinnamon in a bowl.
  8. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
  9. Working carefully, from the long edge, roll the dough down to the bottom edge.
  10. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
  11. Bake for 10 minutes or until light golden brown.
  12. While the rolls are baking combine the icing ingredients.
  13. Beat well with an electric mixer until fluffy.
  14. When the rolls are done, spread generously with icing.