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Today's Recipe

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


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


Feta and Sun-Dried Tomato Stuffed Chicken

Posted by Admin on April 16, 2011 at 6:35 AM Comments comments (0)

 

This is an easy stuffed chicken breast that is absolutely yummy.


Original Recipe Yield 2 chicken breasts


Ingredients

1 jar sundried tomatoes

 

1/3 cup lemon juice

1/3 cup extra-virgin olive oil

2 tablespoons Greek seasoning

2 teaspoons lemon zest

2 skinless, boneless chicken breast halves

125g  crumbled feta cheese

6 chopped sun-dried tomatoes

10 pitted and coarsely chopped kalamata olives (optional)

1 tablespoon oil from the sun-dried tomatoes

4 strips roasted red pepper


Directions

 

Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of about 6mm. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.

Preheat oven to 180 degrees C.

Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.

Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.


Nutritional Information

 

Amount Per Serving Calories: 838 | Total Fat: 65.8g | Cholesterol: 147mg


Chicago-Style Pan Pizza

Posted by Admin on April 11, 2011 at 1:51 PM Comments comments (0)

 

Original Recipe Yield 6 servings


Ingredients

 

500g frozen bread dough, thawed

500g  sausage

2 cups shredded mozzarella cheese

250g sliced fresh mushrooms

1 small onion, chopped

2 teaspoons olive oil

1 can diced tomatoes, drained

3/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon fennel seed

1/4 teaspoon garlic powder

1/2 cup freshly grated Parmesan cheese


Directions

 

Preheat the oven to 180 degrees C. Press the dough into the bottom and up the sides of a greased large baking dish.

Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.

Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.

Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.


Nutritional Information

 

Amount Per Serving Calories: 578 | Total Fat: 27.4g | Cholesterol: 61mg



Oven Omelet

Posted by Admin on April 10, 2011 at 1:04 PM Comments comments (0)

                                     


 "Hearty meat and potato omelet baked in the oven."

 


Original Recipe Yield 6 to 8 servings


Ingredients

 

8 eggs

1 cup milk

2 cups shredded potatoes

1 cup diced cooked ham

1 cup shredded Cheddar cheese

1 to taste salt and pepper to taste


Directions

 

Preheat oven to 180 degrees C. Lightly grease an 8x8 inch glass baking dish.

Beat eggs in a large bowl; stir in the milk. Stir in the potatoes, ham and cheese. Season to taste and pour into prepared pan.

Bake in preheated oven for 45 to 50, until knife inserted in middle comes out clean.


Nutritional Information

 

Amount Per Serving Calories: 251 | Total Fat: 18.1g | Cholesterol: 273mg


Fish in Foil

Posted by Admin on April 10, 2011 at 12:55 PM Comments comments (0)

Fish in Foil 

 

Original Recipe Yield 2 servings


Ingredients

 

2 rainbow trout fillets

1 tablespoon olive oil

2 teaspoons garlic salt

1 teaspoon ground black pepper

1 fresh jalapeno pepper, sliced

1 lemon, sliced


Directions

 

Preheat oven to 200 degrees C. Rinse fish, and pat dry.

Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.

Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.


Nutritional Information

 

Amount Per Serving Calories: 213 | Total Fat: 10.9g | Cholesterol: 67mg


Honey Roasted Potatoes

Posted by Admin on April 8, 2011 at 7:02 AM Comments comments (0)

Honey Roasted Red Potatoes 


"These slightly sweet potatoes are perfect with most entrees."

 

Original Recipe Yield 4 servings


Ingredients

 

500g potatoes, quartered

2 tablespoons diced onion

2 tablespoons butter, melted

1 tablespoon honey

1 teaspoon dry mustard

1 pinch salt

1 pinch ground black pepper


Directions

 

Preheat oven to 180 degrees C. Lightly coat a baking dish with nonstick cooking spray.

Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.

Bake in the preheated oven for 35 minutes or until tender, stirring halfway through the cooking time.

Nutritional Information

 

Amount Per Serving Calories: 156 | Total Fat: 6.2g | Cholesterol: 15mg


Mini Meatball Subs

Posted by Admin on April 8, 2011 at 6:45 AM Comments comments (0)

Mini Meatball Subs 


"These are great for entertaining ....a meatball with sauce and mozzarella cheese between a little roll."

 

Original Recipe Yield 8 mini subs


Ingredients

 

500g ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup crushed butter-flavored crackers

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon chopped garlic

1 teaspoon seasoned salt

1 teaspoon ground black pepper

1 can pasta sauce

1/2 cup shredded mozzarella cheese

1/3 cup grated Parmesan cheese

8 coctail rolls, split

Directions

 

Preheat an oven to 180 degrees C.

Combine ground beef, onion, green pepper, crackers, and egg in a large bowl. Season with Worcestershire sauce, garlic, seasoned salt, and pepper; mix well. Form mixture into 8 meatballs. Place meatballs in a 9x13 inch baking dish.

Bake meatballs in the preheated oven for 20 minutes. Pour the pasta sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes.

Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 7 minutes.

Nutritional Information

 

Amount Per Serving Calories: 351 | Total Fat: 16.4g | Cholesterol: 71mg


Anniversary Chicken

Posted by Admin on April 7, 2011 at 12:31 PM Comments comments (0)

Anniversary Chicken I 

 

Original Recipe Yield 6 servings


Ingredients

 

2 tablespoons vegetable oil

6 skinless, boneless chicken breast halves

1/2 cup teriyaki basting sauce

1/2 cup Ranch-style salad dressing

1 cup shredded Cheddar cheese

3 green onions, chopped

100g bacon bits

1 tablespoon chopped fresh parsley, for garnish

Directions

 

Preheat oven to 180 degrees C.

In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

Place browned chicken breasts in a 200x300 baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.

Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Nutritional Information

 

Amount Per Serving Calories: 529 | Total Fat: 26.4g | Cholesterol: 167mg



Customer Reviews

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