New Beginnings Construction, LLC

07/09/2024

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07/09/2024

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07/09/2024

Creamy Crab and Shrimp Seafood Bisque

Ingredients:

For the Seafood Bisque:

1/2 pound shrimp, peeled and deveined
1/2 pound crab meat, preferably lump
2 tablespoons butter
1 onion, finely chopped
1 carrot, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1/4 cup tomato paste
3 cups seafood or fish broth
1 cup heavy cream
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped, for garnish
For Thickening:

2 tablespoons all-purpose flour
Directions:

Prepare the Seafood:

Cook the shrimp in a pot of boiling water for 2-3 minutes until they are pink and opaque. Remove, cool, and chop roughly. Set aside.
Sauté Vegetables:

In a large pot, melt butter over medium heat. Add onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
Add Flavor Base:

Stir in tomato paste, paprika, and thyme. Cook for another 2 minutes.
Make the Bisque:

Sprinkle flour over the vegetables and stir to combine. Gradually add seafood broth, stirring continuously to prevent lumps.
Bring the mixture to a simmer, then reduce heat and let simmer gently for 20 minutes.
Add Seafood and Cream:

Add the chopped shrimp and crab meat to the pot. Pour in the heavy cream and stir to combine.
Cook for an additional 5 minutes, or until everything is heated through. Adjust seasoning with salt and pepper.
Serve:

Ladle the bisque into bowls and garnish with chopped parsley.
Additional Information:

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories per Serving: 300 kcal
Servings: 4 servings
Enjoy this rich and creamy Crab and Shrimp Seafood Bisque as a perfect comfort food dish!

07/08/2024

Philly Cheesesteak Meatloaf😍😋
Super Recipes

ingredients


1 tablespoon oil

1 onion, diced

1 green bell pepper, diced

8 ounces mushrooms, diced

2 cloves garlic, chopped

2 pounds ground beef

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup cheese whiz (optional)

1 teaspoon Worcestershire sauce

2 tablespoons ketchup

2 eggs

1 cup panko breadcrumbs (gluten-free for gluten-free)

4 ounces provolone (optional)

8 slices provolone


directions


Heat the oil in a large pan over medium heat, add the onion, bell pepper and mushrooms and cook until tender, about 7-10 minutes.

Add the garlic and cook until fragrant, about a minute, before removing from heat.

Mix the beef, salt, pepper, cheese whiz, Worcestershire sauce, ketchup, eggs, breadcrumbs and the cooked mixture of the onions, peppers, mushrooms and garlic.

Place half of the mixture down, place the solid piece of provolone in the middle, top with the remaining mixture, seal the edges well, shape the loaf as desired and place on a baking sheet.

Bake in a preheated 350F/180C oven until cooked through, about 50-60 minutes.

Spread the sliced provolone over the top of the loaf, return to the oven and broil until the cheese has melted, about 2-4 minutes.

07/08/2024

Easy No Bake Banana Split Cake

Ingredients:

Crust:

2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1 teaspoon salt
Filling:

16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
8 ounces Cool Whip
1 teaspoon vanilla extract
Toppings:

3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained
20 ounces strawberries, sliced
8 ounces Cool Whip
1/2 cup hazelnuts, chopped
Chocolate sauce
Directions:

Prepare the Crust:

Mix the graham cracker crumbs, melted butter, and salt in a bowl until well combined.
Press the mixture into the bottom of a greased 9×13-inch dish.
Chill in the fridge to set while you prepare the filling.
Make the Filling:

In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
Fold in the Cool Whip until well combined.
Spread the cream cheese mixture evenly over the chilled crust.
Layer Toppings:

Layer the sliced bananas over the cream cheese filling.
Evenly distribute the drained crushed pineapple over the bananas.
Layer the sliced strawberries over the pineapple.
Top it Off:

Spread the remaining Cool Whip evenly over the fruit layers.
Drizzle with chocolate sauce and sprinkle with chopped hazelnuts.
Chill and Serve:

Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
Slice and enjoy this refreshing no-bake dessert!
Additional Information:

Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling time)
Calories per Serving: 350 kcal
Servings: 12

01/24/2024

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