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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


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


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


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


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


Peppered Shrimp Alfredo

Posted by Admin on April 16, 2011 at 6:27 AM Comments comments (0)

 

"Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers."

 


Original Recipe Yield 6 servings


Ingredients

 

750g penne pasta

1/4 cup butter

2 tablespoons extra-virgin olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

250g button mushrooms, sliced

1 pound medium shrimp, peeled and deveined

1 jar Alfredo sauce

1/2 cup grated cheese

1/2 cup cream

1 teaspoon cayenne pepper, or more to taste

Salt and pepper to taste

1/4 cup chopped parsley


Directions

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.


Nutritional Information

 

Amount Per Serving Calories: 707 | Total Fat: 45g | Cholesterol: 201mg


Rich and Creamy Tomato Basil Soup

Posted by Admin on April 11, 2011 at 2:13 PM Comments comments (0)

 

"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."

 

Original Recipe Yield 4 servings


Ingredients

 

4 very ripe tomatoes - peeled, seeded and diced

4 cups tomato juice

14 leaves fresh basil

1 cup heavy whipping cream

1/2 cup butter

salt and pepper to taste


Directions

 

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.


Nutritional Information

 

Amount Per Serving Calories: 473 | Total Fat: 45.4g | Cholesterol: 143mg




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