WELCOME TO OUR RECIPE SITE
Most recipe sites assume that you know your way around the kitchen. Our website will not assume that you are a gourmet chef. The recipes are quick and easy, so that you can prepare them even with today's busy family's schedule. We also try to keep in mind the value of good fresh food and the difficulties putting a great meal on the table while keeping within a budget.
FEATURES!
EASY BUDGET RECIPES
DESSERT:
STRAWBERRY SHORTCAKE
1 Package white cake mix
1 1/2 Quarts fresh strawberries
1/4 Cup granulated sugar or Splenda
1 1/2 Cups whipping cream
1/4 Cup confectioners' sugar
1 Teaspoon pure vanilla extract
Preheat oven 350 degrees F. Prepare cake according to package directions. Grease and flour two 9 inch cake pans; pour batter into pans. Bake cakes until toothpick inserted in center comes out clean, about 25 mins. Cool completely on wire racks.
Reserve 8-10 large strawberries for garnish. Slice remaining strawberries; place in a medium bowl. Sprinkle with granulated sugar. Mash slightly with potato masher. Chill until ready to assemble cake, at least 30 mins.
Beat whipping cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Add confectioners' sugar and vanilla; continue beating just until mixed.
Place 1 cake layer on serving plate. Cover with mashed strawberries. Top with about 1 1/2 cups whipped cream. Place second cake layer on top. Spread with remaining whipped cream. Garnish with reserved strawberries.
EXCELLENT APPETIZER
BACON WRAPPED SHRIMP AND SCALLOPS
Preheat oven 425 degrees F
12 Jumbo(16 to 20 count per lb) raw peeled & deveined shrimp
12 Large sea scallops, trimmed and well drained
1 Lime, juiced and zested
1 Tablespoon toasted sesame oil
1 Tablespoon grill seasoning
1 Teaspoon red pepper flakes
12 Slices smoked bacon, cut in 1/2 strips
Wooden toothpicks
3 Scallions, thinly sliced on angle
Place shrimp and scallops in a shallow dish or bowl. Mix in small bowl, lime juice and zest, sesame oil, grill seasoning and hot pepper flakes. Pour over shrimp and scallops, Mix, cover and let marinate in refrigerator for at least 30 mins. Wrap each shrimp, working from head to tail, pulling bacon snuggly around the shrimp, fasten with toothpicks. Wrap bacon around the outside of each scallop, fasten with toothpicks. Arrange on broiler pan, to allow draining while bacon cooks. Bake 10 to 14 mins. Shrimp will cook faster than scallops. Cook until shrimp are pink and curled and scallops are opaque and bacon is crisp. Place seafood on platter and sprinkle with chopped scallions.
MEAL OF THE WEEK:
SCALLOP & ASPARAGUS STIR-FRY
1 lb Sea Scallop, halved
1 lb Fresh Asparagus, trimmed & cut 2" pcs
1 Tablespoon Cornstarch
3/4 Cup Chicken Stock, low sodium/fat free
1 Teaspoon low sodium Soy Sauce
1 Cup Fresh Mushrooms, sliced
1 Clove Garlic, minced
2 Teaspoons Canola Oil
1 Cup Cherry Tomatoes, halved
2 Green Onions, sliced
1 Teaspoon Sesame Oil
1/8 Teaspoon Fresh Ground Black Pepper
2 Cups Cooked Brown Rice
In a small bowl whisk together the cornstarch, broth and soy sauce until smooth.
In a large nonstick skillet or wok (over medium high heat), add asparagus to the 2 tsp canola oil for about 2 mins. When still crisp add the scallops, mushrooms and garlic. Stir fry until scallops are opaque and mushrooms tender. Stir cornstarch mixture, add to skillet. Bring to boil; cook and stir until sauce thickens.
Add the tomatoes, onions, sesame oil and pepper; heat through.
Serve over rice.
Makes 4 servings
SOUP OF THE WEEK:
LOBSTER CHOWDER
1 lb Lobster meat cut into 1 inch pieces
1/4 lb salt pork, diced into 1/2 inch pieces
2 Medium onions
4 Medium red potatoes, skin on, cut into 1/2 inch pieces (about 3 cups)
2 Cups clam juice (can be purchased at grocery store)
4 Cups whole milk
2 Tablespoons butter
Salt to taste
1/4 Teaspoon freshly ground black pepper
In heavy sauce pan, cook salt pork over medium heat until crisp and golden. Remove the salt pork, drain on paper towel and set aside. Add onion to fat in sauce pan; cook slowly until transparent. Add potatoes, clam juice and enough water to rise about 1 inch above potatoes. Simmer, covered, until potatoes are tender (do not over cook). Add the lobster meat; heat 5 mins, then add milk that has been warmed with butter. Heat until mixture begins to steam, but do not boil or it will curdle. You can add the salt pork if desired.
Season to taste with pepper and more salt if needed. Serve immediately with oyster crackers.
