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Today's Recipe

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


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



Broccoli Cheese Soup

Posted by Admin on April 7, 2011 at 12:50 PM Comments comments (0)

  

This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.

 

Original Recipe Yield 12 servings

Ingredients

 

1/2 cup butter

1 onion, chopped

500g frozen broccoli

4 cans chicken soup

500g processed cheese, cubed

2 cups milk

1 tablespoon garlic powder

2/3 cup cornstarch

1 cup water

Directions

 

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.

Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.

In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Nutritional Information

 

Amount Per Serving Calories: 266 | Total Fat: 18.2g | Cholesterol: 57mg


Cheeseburger Soup I

Posted by Admin on April 5, 2011 at 9:58 AM Comments comments (0)

Cheeseburger Soup I 


I use sharp cheddar cheese because I like the taste but any cheddar is good.

 

Original Recipe Yield 6 to 8 servings


Ingredients

 

1/2 pound ground beef

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup chopped celery

1 teaspoon dried basil

1 teaspoon dried parsley

4 tablespoons butter

3 cups chicken broth

4 cups cubed potatoes

1/4 cup all-purpose flour

2 cups cubed Cheddar cheese

1 1/2 cups milk

1/4 cup sour cream


Directions

 

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.

Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.

Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.


Nutritional Information

 

Amount Per Serving Calories: 411 | Total Fat: 27.3g | Cholesterol: 81mg


Delicious Ham and Potato Soup

Posted by Admin on April 4, 2011 at 4:44 AM Comments comments (0)

 

This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.

 


Original Recipe Yield 8 servings


Ingredients

 

500 g peeled and diced potatoes

50 g diced celery

50 g finely chopped onion

100 g diced cooked ham

1 L water

10 g chicken bouillon granules

5 g salt, or to taste

2 g ground white or black pepper, or to taste

100 g butter

50 g all-purpose flour

500 ml milk


Directions

 

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.


Nutritional Information

 

Amount Per Serving Calories: 195 | Total Fat: 10.5g | Cholesterol: 30mg


Slow Cooker Corn Chowder

Posted by Admin on March 30, 2011 at 6:55 AM Comments comments (0)

 

Original Recipe Yield 8 to 10 servings


Ingredients

 

5 potatoes, peeled and cubed

2 onions, chopped

2 cups diced ham

3 stalks celery, chopped

1 (15.25 ounce) can whole kernel corn, undrained

2 tablespoons margarine

salt and pepper to taste

2 cubes chicken bouillon

1 (12 fluid ounce) can evaporated milk


Directions

 

In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.

Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.


Nutritional Information

 

Amount Per Serving Calories: 210 | Total Fat: 5.6g | Cholesterol: 15mg


Albondigas

Posted by Admin on March 30, 2011 at 6:45 AM Comments comments (0)

 


Original Recipe Yield 6 servings


Ingredients

 

1 quart water

4 carrots, sliced

2 small potatoes, peeled and diced

1 medium onion, diced

1 1/2 cups salsa, medium or hot

2 beef bouillon cubes

1 1/2 pounds ground beef

1/3 cup seasoned dry bread crumbs

1/3 cup milk

chopped fresh cilantro (optional)


Directions

 

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Nutritional Information

 

Amount Per Serving Calories: 326 | Total Fat: 17.1g | Cholesterol: 72mg



Chicken Pot Pie Soup

Posted by Admin on March 30, 2011 at 5:40 AM Comments comments (0)

Original Recipe Yield 4 servings

Ingredients

 

2 cups cubed cooked chicken breast meat

1 (16 ounce) package frozen mixed vegetables, thawed

1 (10.75 ounce) can condensed cream of potato soup

1 (10.75 ounce) can condensed cream of chicken soup

2 cups skim milk

Directions

 

In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

Nutritional Information

 

Amount Per Serving Calories: 367 | Total Fat: 11.5g | Cholesterol: 64mg



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