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Today's Recipe

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Crab Quiche

Posted by Admin on April 23, 2011 at 3:11 AM Comments comments (0)

 

"This is an easy seafood quiche. A wonderful brunch recipe, or can also be a good main course for a light dinner."

 


Original Recipe Yield 1 large pie


Ingredients

 

1/2 cup mayonnaise

2 tablespoons all-purpose flour

2 eggs, beaten

1/2 cup milk

1 cup crab meat

1 cup diced Swiss cheese

1/2 cup chopped green onions

1 large unbaked pie crust


Directions

 

Preheat oven to 180 degrees C.

In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.

Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.


Nutritional Information

 

Amount Per Serving Calories: 326 | Total Fat: 24.8g | Cholesterol: 90mg


Pasta Fagioli

Posted by Admin on April 23, 2011 at 2:56 AM Comments comments (0)

 

"A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top."

 


Original Recipe Yield 4 servings


Ingredients

 

2 stalks celery, chopped

1 onion, chopped

3 cloves garlic, minced

2 teaspoons dried parsley

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes

salt to taste

1 can chicken soup

2 medium tomatoes, peeled and chopped

1 can tomato puree

1/2 cup uncooked pasta

1 can beans, with liquid


Directions

 

In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken soup, tomatoes and tomato puree, and simmer on low for 15 to 20 minutes.

Add pasta and cook 10 minutes, until pasta is tender.

Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.


Nutritional Information

 

Amount Per Serving Calories: 196 | Total Fat: 1.1g | Cholesterol: 3mg


Pesto Cheesy Chicken Rolls

Posted by Admin on April 23, 2011 at 2:47 AM Comments comments (0)

 

"This is a very simple yet exciting dish your family will love. Its something different from your average chicken recipe."

 


Original Recipe Yield 4 servings


Ingredients

 

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

1 cup prepared basil pesto

4 thick slices mozzarella cheese


Directions

 

Preheat the oven to 180 degrees C.

Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.

Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.


Nutritional Information

 

Amount Per Serving Calories: 585 | Total Fat: 40.3g | Cholesterol: 124mg


Oven-Fried Pork Chops

Posted by Admin on April 21, 2011 at 5:56 AM Comments comments (0)

 

This is a quick, simple, and above all, a cheap way to make pork chops.

 


Original Recipe Yield 4 servings


Ingredients

 

4 pork chops, trimmed

2 tablespoons butter, melted

1 egg, beaten

2 tablespoons milk

1/4 teaspoon black pepper

1 cup herb-seasoned dry bread stuffing mix


Directions

 

Preheat oven to 220 degrees C. Pour butter into a baking pan.

Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.

Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.


Nutritional Information

 

Amount Per Serving Calories: 367 | Total Fat: 12.7g | Cholesterol: 109mg


Delicious Stuffed Potato Pancakes

Posted by Admin on April 21, 2011 at 5:45 AM Comments comments (0)

 

"Very yummy potato pancakes with ground beef inside. So good! You can change it up the way you like. Serve with sour cream. These are even good next day! "

 


Original Recipe Yield 6 servings


Ingredients

 

8 potatoes, peeled and grated

1/4 cup all-purpose flour

1/2 teaspoon baking powder

3 eggs

salt and black pepper to taste


Filling:

250g ground beef

1/2 onion, grated

1 pinch garlic salt

1 egg

1/4 cup bread crumbs

2 teaspoons vegetable oil


Directions

 

Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl. In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.

Heat the oil in a pan over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet. Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake. Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef. Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.


Nutritional Information

 

Amount Per Serving Calories: 389 | Total Fat: 9.9g | Cholesterol: 165mg


Brazilian Fish Stew

Posted by Admin on April 21, 2011 at 5:32 AM Comments comments (0)

 

"This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish that I remember from my childhood and it's become a favorite even among my kids and I, even though we don't like fish! This can be made easily on the stovetop for a no-fail convenience meal. Serve with hot rice or warm tortillas."

 

Original Recipe Yield 6 servings


Ingredients

 

3 tablespoons lime juice

1 tablespoon ground cumin

1 tablespoon paprika

2 teaspoons minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

500g of any white fish fillets, cut into chunks

2 tablespoons olive oil

2 onions, chopped

4 large green peppers, sliced

1 can diced tomatoes, drained

1 can coconut milk

1 bunch fresh cilantro, chopped (optional)


Directions

 

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the fish and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the green peppers, fish, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the fish is completely cooked through, another 5 to 10 minutes.


Nutritional Information

 

Amount Per Serving Calories: 359 | Total Fat: 21.8g | Cholesterol: 42mg


African Chicken Stew

Posted by Admin on April 20, 2011 at 9:18 AM Comments comments (0)

African Chicken Stew Recipe

 

"This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts."

 

Original Recipe Yield 6 servings


Ingredients

 

1 tablespoon olive oil

1 large chicken, deboned and cut into bite size pieces

2 cloves garlic, crushed

1 onion, chopped

1 large potato, diced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1 teaspoon ground black pepper

1 teaspoon crushed red pepper flakes

1 teaspoon salt

1 cup water

3/4 cup unsalted natural-style peanut butter

1 can beans, drained and rinsed


Directions

 

In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.

Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.

Remove lid, and stir in the peanut butter and beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.


Nutritional Information

 

Amount Per Serving Calories: 615 | Total Fat: 36g | Cholesterol: 100mg


Pasta Pomodoro

Posted by Admin on April 20, 2011 at 8:46 AM Comments comments (0)

 

"Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!"

 


Original Recipe Yield 4 servings


Ingredients

 

500g angel hair pasta

1/4 cup olive oil

1/2 onion, chopped

4 cloves garlic, minced

2 cups roma (plum) tomatoes, diced

2 tablespoons balsamic vinegar

1 can low-sodium chicken broth

crushed red pepper to taste

freshly ground black pepper to taste

2 tablespoons chopped fresh basil

1/4 cup grated Parmesan cheese


Directions

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.

Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.

Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.


Nutritional Information

 

Amount Per Serving Calories: 500 | Total Fat: 18.3g | Cholesterol: 6mg


Blue Ribbon Chili

Posted by Admin on April 20, 2011 at 8:37 AM Comments comments (0)

  "This is the tastiest, easiest chili recipe you'll ever find. I recommend serving it with sliced jalapeno chile peppers and crackers or bread chunks."

 


Original Recipe Yield 6 to 8 servings


Ingredients

 

1kg ground beef

1/2 onion, chopped

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

2 1/2 cups tomato sauce

1  jar salsa

4 tablespoons chili seasoning mix

1 can light red kidney beans

1 can dark red kidney beans


Directions

 

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Nutritional Information

 

Amount Per Serving Calories: 480 | Total Fat: 31.1g | Cholesterol: 96mg


Slow Cooker Chili

Posted by Admin on April 16, 2011 at 7:00 AM Comments comments (0)

 

"The slow cooker is a great way to make chili. This beefy chili is packed with beans, veggies, and spice."

 


Original Recipe Yield 8 servings


Ingredients

 

500g ground beef

3/4 cup diced onion

3/4 cup diced celery

3/4 cup diced green bell pepper

2 cloves garlic, minced

2 cans tomato puree

1 can kidney beans with liquid

1 can kidney beans, drained

1 can cannellini beans with liquid

1/2 tablespoon chili powder

1/2 teaspoon dried parsley

1 teaspoon salt

3/4 teaspoon dried basil

3/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/8 teaspoon hot chilli sauce


Directions

 

Place the beef in a pan over medium heat, and cook until evenly brown. Drain grease.

Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot chilli sauce.

Cover, and cook 8 hours on Low.


Nutritional Information

 

Amount Per Serving Calories: 273 | Total Fat: 7.6g | Cholesterol: 34mg




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