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Daily Recipe 
Tuesday, 02 September 2014
  • 1    10 ounce package  frozen halved strawberries in syrup or one 16-ounce container sliced strawberries in sugar, thawed
  • 1    package  white cake mix (2-layer size)
  • 1/2   8 ounce package  cream cheese, softened
  • 1/4   cup   butter, softened
  • 1    teaspoon   vanilla
  • 4    cups   powdered sugar
  •     Red food coloring (optional)
  • 24      strawberries
Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups; set aside. Drain packaged strawberries, reserving syrup. Set aside 3 tablespoons of the syrup for frosting. Add enough water to the remaining syrup to measure 3/4 cup total liquid. Prepare cake mix according to package directions, substituting the syrup-water mixture for the liquid called for on the package. Stir in the drained strawberries. (Batter will be thick.)
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
Bake about 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
For frosting, allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, vanilla, and the reserved syrup with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If desired, beat in 1 or 2 drops red food coloring. Pipe or spread frosting over cooled cupcakes. Store frosted cupcakes in the refrigerator. Before serving, top each cupcake with a whole strawberry. Makes 24 (2-1/2-inch) cupcakes.
Make Ahead Tip
  • Prepare cupcakes as directed through Step 3. Place unfrosted cupcakes in a single layer in an airtight container; seal. Store at room temperature for up to 3 days. Continue as directed in Step 4.
nutrition information
Per Serving: cal. (kcal) 248, Fat, total (g) 9, chol. (mg) 37, sat. fat (g) 3, carb. (g) 41, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 2, vit. A (IU) 97.18, vit. C (mg) 8.27, Thiamin (mg) 0.06, Riboflavin (mg) 0.09, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 185, Potassium (mg) 29, calcium (mg) 30.29, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:20 am   |  Permalink   |  0 Comments  |  Email
Monday, 01 September 2014
  • 4    6 - 8 ounces   salmon fillets or steaks, cut 1 inch thick
  • 1    tablespoon   garlic-flavored oil or olive oil
  • 1    teaspoon   fennel seed, crushed
  • 1    head  Bibb lettuce, separated into leaves
  • 1      medium tomato, cut into thin wedges
  • 1    cup   enoki mushrooms (2 ounces)
  • 1    pound   fresh asparagus spears
  • 1      recipe Asian Dressing (see recipe below)
Asian Dressing
  • 1    tablespoon   salad oil
  • 1    tablespoon   rice vinegar
  • 1    tablespoon   soy sauce
  • 1    teaspoon   toasted sesame oil
  • 1/4   teaspoon   sugar
  • 1/4   teaspoon   grated gingerroot or 1/2 teaspoon chopped pickled ginger
Snap off and discard woody bases from asparagus. Rinse fish; pat dry.
Brush asparagus spears and both sides of salmon lightly with oil. Press fennel seed onto both sides of salmon.
Place salmon on the greased rack of an uncovered grill directly over medium coals. Place asparagus on a piece of heavy foil on grill rack next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and the fish begins to flake easily, turning once halfway through.
Meanwhile, line 4 plates with lettuce leaves. Place salmon atop greens. Arrange asparagus, tomato wedges, and enoki mushrooms around salmon. Drizzle with Asian Dressing. Makes 4 servings.
Asian Dressing
Asian Dressing:
In a screw-top jar combine salad oil, rice vinegar, soy sauce, toasted sesame oil, sugar, and grated gingerroot or pickled ginger. Cover and shake well.

nutrition information
Per Serving: cal. (kcal) 255, Fat, total (g) 13, chol. (mg) 31, sat. fat (g) 2, carb. (g) 7, fiber (g) 2, pro. (g) 28, vit. A (RE) 144, vit. C (mg) 27, sodium (mg) 368, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:34 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 27 August 2014
  • 2 1/2   cups   all-purpose flour
  • 1/3   cup   cornstarch
  • 3 1/2   teaspoons   baking powder
  • 1    teaspoon   salt
  • 3/4   cup   water
  • 2/3   cup   vegetable oil
  • 1/2   cup   milk
  • 1    tablespoon   vanilla
  • 4      egg whites
  • 1/4   teaspoon   cream of tartar
  • 1 1/2   cups   sugar
  •     Butter Cream Frosting
  • 1    cup   strawberry jam
  • 3    cups   sliced fresh strawberries, raspberries, blackberries, and/or blueberries, stemmed and halved
  • 1    cup   whole fresh strawberries, raspberries, blackberries, and/or blueberries
Butter Cream Frosting
  • 1/2   cup   margarine or butter
  • 1    teaspoon   vanilla
  • 4    cups   sifted powdered sugar
  • 1/2   cup   milk

Preheat oven to 350 degrees F. Grease bottoms of two 8x1 1/2-inch round cake pans. Line bottoms with parchment paper or waxed paper; grease and lightly flour pans. Set pans aside.
In a large bowl stir together flour, cornstarch, baking powder, and salt. Add the water, oil, milk, and vanilla. Beat with a wire whisk until smooth.
In a medium bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into batter. Pour batter into prepared pans, spreading evenly.
Bake for 22 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
To assemble, use a long serrated knife to cut cake layers in half horizontally. Place one cake layer, cut side down, on a serving plate. Spread with a generous 3/4 cup of the Butter Cream Frosting and 1/4 cup of the jam. Top with 1 cup of the sliced berries. Repeat with two more cake layers.
For top layer, place final cake layer cut side down and spread with 3/4 cup Butter Frosting, 1/4 cup jam, and top with 1 cup whole berries.
Butter Cream Frosting
Beat margarine or butter and vanilla until fluffy. Gradually add powdered sugar alternately with milk beating well after each addition. Beat in additional milk, if necessary, to make of spreading consistency.


Make Ahead Tip
  • TO MAKE AHEAD: Prepare as directed through Step 4. Place cakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cakes, if frozen. Continue as directed in Step 5.
Posted by: AT 11:27 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 26 August 2014
  • 2/3   cup   sugar
  • 2    cups   (10 oz) fresh or frozen pitted tart cherries, thawed
  • 1/4   cup   lime juice
Dissolve sugar in 1-1/2 cups water in a saucepan over medium heat; let cool. Puree cherries and lime juice in a food processor or blender until smooth.
Add cooled syrup to cherry mixture. Pour into a shallow pan or baking dish and freeze until solid, 6 hr or overnight. Use a fork to scrape ice into a granita-like consistency and serve topped with a sugared cherry, if desired.
Posted by: AT 09:43 am   |  Permalink   |  0 Comments  |  Email
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