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Today's Recipe

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


Individually Baked Eggs

Posted by Admin on April 6, 2011 at 9:50 AM Comments comments (0)

                                        


A very easy idea with a minimum of fuss or muss for any number of people. Individual Baked Eggs surrounded by a strip of bacon, and topped with a square of cheese. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time

 

Original Recipe Yield 1 serving


Ingredients

 

1 slice bacon

1 teaspoon melted butter

1 egg

1/4 slice Cheddar cheese


Directions

 

Preheat oven to 180 degrees C.

Fry bacon over medium high heat until done but not crispy, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.

Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.


Footnotes

 

This recipe is for 1 serving. Scale it to the number of eggs you would like to bake.

You can cook 12 eggs in a muffin pan. If you are doing less, try to space them out in the pan for more even cooking.

Cooking times vary in different ovens and at different altitudes; adjust accordingly.


Nutritional Information

 

Amount Per Serving Calories: 175 | Total Fat: 14.4g | Cholesterol: 238mg


Weekend Crepes

Posted by Admin on March 30, 2011 at 5:35 AM Comments comments (0)

Weekend Crepes

Original Recipe Yield 8 crepes

Ingredients

 

2 eggs

1 cup milk

2/3 cup all-purpose flour

1 pinch salt

1 1/2 teaspoons vegetable oil

Directions

 

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Nutritional Information

 

Amount Per Serving Calories: 79 | Total Fat: 2.8g | Cholesterol: 55mg


Banana Bread French Toast

Posted by Admin on March 30, 2011 at 5:27 AM Comments comments (0)

Banana Bread French Toast

Original Recipe Yield 4 servings

Ingredients

 

3 eggs

3 tablespoons sweetened condensed milk

1 teaspoon vanilla extract

2 tablespoons butter

1 loaf banana bread

confectioners' sugar for dusting (optional)

Directions

 

In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.

Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.

Nutritional Information

 

Amount Per Serving Calories: 547 | Total Fat: 24.2g | Cholesterol: 229mg



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