Taste the world right in your kitchen with Hungarian recipes
baked eggs on toast - jaja na grzankach
6 slices white bread
Butter
3 tablespoons freshly-grated Parmesan cheese
1 tablespoon chopped fresh chives
6 eggs
Salt and freshly-ground pepper, to tasteToast the bread and butter it on both sides. Place on a baking sheet and, using the tips of your fingers, make a small depression in each piece of toast. Sprinkle with Parmesan cheese and chives. Carefully drop an egg onto each piece of toast and season with salt and pepper. Bake in a preheated 400 degrees F oven for 5 to 10 minutes, until the eggs reach the desired degree of doneness. Allow 1 to 2 per person.Serves 3 to 6.
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6 slices white bread
Butter
3 tablespoons freshly-grated Parmesan cheese
1 tablespoon chopped fresh chives
6 eggs
Salt and freshly-ground pepper, to tasteToast the bread and butter it on both sides. Place on a baking sheet and, using the tips of your fingers, make a small depression in each piece of toast. Sprinkle with Parmesan cheese and chives. Carefully drop an egg onto each piece of toast and season with salt and pepper. Bake in a preheated 400 degrees F oven for 5 to 10 minutes, until the eggs reach the desired degree of doneness. Allow 1 to 2 per person.Serves 3 to 6.
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kolaches
6 tablespoons lukewarm milk
2 packages active dry yeast
1 teaspoon salt
2 tablespoons granulated sugar
1/2 cup soft butter
4 eggs
4 egg yolks
4 cups all-purpose flourAdd yeast to milk and let stand several minutes to dissolve. Stir in salt and sugar. Put butter into a large bowl add 1 whole egg and 1 egg yolk, beating very hard. Continue adding 1 whole egg and additional yolk, followed each time by hard beating. When all the eggs have been used, mix in yeast and then flour, beating hard. Cover with a towel and place in a warm place until double in size.Pinch off pieces of dough the size of a large walnut. Place 2 inches apart on a greased baking sheet cover, and let rise in a warm place for 30 minutes.Press a hollow in the center of each piece with fingers and fill the cavity with Prune Filling, jam or marmalade. Bake at 350 degrees F for 20 to 25 minutes. Remove from oven. When cool, sprinkle tops generously with sugar.Prune Filling
1 pound prunes, cooked
1 tablespoon granulated sugar
1 tablespoon butter, softened
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extractWhen prunes are tender, drain discard pits and chop prunes coarsely. Stir in sugar, butter, cinnamon and vanilla extract. Add more sugar if desired.
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6 tablespoons lukewarm milk
2 packages active dry yeast
1 teaspoon salt
2 tablespoons granulated sugar
1/2 cup soft butter
4 eggs
4 egg yolks
4 cups all-purpose flourAdd yeast to milk and let stand several minutes to dissolve. Stir in salt and sugar. Put butter into a large bowl add 1 whole egg and 1 egg yolk, beating very hard. Continue adding 1 whole egg and additional yolk, followed each time by hard beating. When all the eggs have been used, mix in yeast and then flour, beating hard. Cover with a towel and place in a warm place until double in size.Pinch off pieces of dough the size of a large walnut. Place 2 inches apart on a greased baking sheet cover, and let rise in a warm place for 30 minutes.Press a hollow in the center of each piece with fingers and fill the cavity with Prune Filling, jam or marmalade. Bake at 350 degrees F for 20 to 25 minutes. Remove from oven. When cool, sprinkle tops generously with sugar.Prune Filling
1 pound prunes, cooked
1 tablespoon granulated sugar
1 tablespoon butter, softened
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extractWhen prunes are tender, drain discard pits and chop prunes coarsely. Stir in sugar, butter, cinnamon and vanilla extract. Add more sugar if desired.
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mushrooms with sour cream
8 ounces fresh mushrooms, sliced
2 tablespoons butter or margarine
1 teaspoon all-purpose flour
1/2 cup dairy sour cream
1/4 teaspoon salt
Dash of pepper
Minced dill weed or parsleyCook and stir mushrooms in butter for 3 minutes. Stir in flour cook and stir for 1 minute. Stir in sour cream, salt and pepper. Heat, stirring occasionally, just until hot. Sprinkle with dill weed.Yields 4 servings.
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8 ounces fresh mushrooms, sliced
2 tablespoons butter or margarine
1 teaspoon all-purpose flour
1/2 cup dairy sour cream
1/4 teaspoon salt
Dash of pepper
Minced dill weed or parsleyCook and stir mushrooms in butter for 3 minutes. Stir in flour cook and stir for 1 minute. Stir in sour cream, salt and pepper. Heat, stirring occasionally, just until hot. Sprinkle with dill weed.Yields 4 servings.
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noodle and raisin pudding - likshen kugel
1 (8 ounce) package wide egg noodles
2 egg, slightly beaten
1 cup dairy sour cream
1 cup small-curd cottage cheese
1/2 cup golden raisins
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmegCook noodles as directed on package drain. Mix remaining ingredients toss with noodles. Pour into greased 2-quart casserole. Bake uncovered at 350 degrees F until golden brown 40 to 50 minutes.Yields 6 to 8 servings.
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1 (8 ounce) package wide egg noodles
2 egg, slightly beaten
1 cup dairy sour cream
1 cup small-curd cottage cheese
1/2 cup golden raisins
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmegCook noodles as directed on package drain. Mix remaining ingredients toss with noodles. Pour into greased 2-quart casserole. Bake uncovered at 350 degrees F until golden brown 40 to 50 minutes.Yields 6 to 8 servings.
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pears with nut stuffing
1/3 cup granulated sugar
1/3 cup water
1 tablespoon lemon juice
4 ripe firm pears, cut into halves
1/3 cup finely chopped nuts
2 tablespoons granulated sugar
1 tablespoon brandy
1 tablespoon dairy sour cream
1/4 teaspoon vanilla extract
1/2 cup dairy sour cream
1 tablespoon sugarMix 1/3 cup sugar, the water and lemon juice in ungreased 8-inch square pan until sugar is dissolved. Arrange pears in pan, turning to coat with sugar mixture. Cover and bake at 325 degrees F until pears are almost tender when pierced with fork, 25 minutes.Place 1 pear half, cut side up, in each of 8 serving dishes.Mix nuts, 2 tablespoons sugar, the brandy, 1 tablespoon sour cream and the vanilla extract fill centers of pear halves with nut mixture. Mix 1/2 cup sour cream and 1 tablespoon sugar. Top each pear half with dollop of sour cream mixture.Yields 8 servings.
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1/3 cup granulated sugar
1/3 cup water
1 tablespoon lemon juice
4 ripe firm pears, cut into halves
1/3 cup finely chopped nuts
2 tablespoons granulated sugar
1 tablespoon brandy
1 tablespoon dairy sour cream
1/4 teaspoon vanilla extract
1/2 cup dairy sour cream
1 tablespoon sugarMix 1/3 cup sugar, the water and lemon juice in ungreased 8-inch square pan until sugar is dissolved. Arrange pears in pan, turning to coat with sugar mixture. Cover and bake at 325 degrees F until pears are almost tender when pierced with fork, 25 minutes.Place 1 pear half, cut side up, in each of 8 serving dishes.Mix nuts, 2 tablespoons sugar, the brandy, 1 tablespoon sour cream and the vanilla extract fill centers of pear halves with nut mixture. Mix 1/2 cup sour cream and 1 tablespoon sugar. Top each pear half with dollop of sour cream mixture.Yields 8 servings.
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pecan butter crescents
1 cup butter or margarine
2 cups flour
1 egg yolk, slightly beaten
1/2 pint sour cream
1 (12 ounce) can fruit filling
Confectioners sugarCut butter into flour. Combine egg yolk with sour cream and add to flour mixture. Form into a ball and wrap in wax paper. Chill overnight.Divide dough into 4 portions. Roll each into a 12-inch circle. Spread fruit filling evenly over entire circle. Spread fruit filling evenly over entire circle. Cut into 16 wedges. Roll from wide end to form crescents. Bake on ungreased cookie sheet at 375 degrees F for 20 minutes or until delicately browned. Dust with confectioners sugar when cool.
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1 cup butter or margarine
2 cups flour
1 egg yolk, slightly beaten
1/2 pint sour cream
1 (12 ounce) can fruit filling
Confectioners sugarCut butter into flour. Combine egg yolk with sour cream and add to flour mixture. Form into a ball and wrap in wax paper. Chill overnight.Divide dough into 4 portions. Roll each into a 12-inch circle. Spread fruit filling evenly over entire circle. Spread fruit filling evenly over entire circle. Cut into 16 wedges. Roll from wide end to form crescents. Bake on ungreased cookie sheet at 375 degrees F for 20 minutes or until delicately browned. Dust with confectioners sugar when cool.
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polenta with cheese - mamaliga
1 cup yellow cornmeal
3/4 cup water
3 1/4 cups boiling water
2 teaspoons salt
1 tablespoon butter or margarine
1 cup grated Parmesan cheese
1/3 cup shredded Swiss or Kashkaval cheeseMix cornmeal and 3/4 cup water in 2-quart saucepan. Stir in 3 1/4 cups water and the salt. Cook, stirring constantly, until mixture thickens and boils reduce heat. Cover and simmer, stirring occasionally, 10 minutes.Remove from heat stir until smooth. Spread 1/3 of the mixture in greased 1 1/2-quart casserole. Dot with 1/3 of the butter sprinkle with 1/3 of the Parmesan cheese. Repeat twice. Sprinkle with Swiss cheese. Bake uncovered at 350 degrees F until hot and bubbly, 15 to 20 minutes.Fried Cornmeal Mush
Omit butter and the grated Parmesan and Swiss cheeses. After cooking 10 minutes, spread in greased 9 x 5-inch loaf pan. Cover and refrigerate until firm, at least 12 hours. Invert pan to unmold cut into 1/2-inch slices.Heat 2 tablespoons butter in skillet until melted. Coat slices with flour cook uncovered in butter over low heat until brown, about 5 minutes on each side. Serve with molasses, jam, maple syrup or sour cream if desired.
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1 cup yellow cornmeal
3/4 cup water
3 1/4 cups boiling water
2 teaspoons salt
1 tablespoon butter or margarine
1 cup grated Parmesan cheese
1/3 cup shredded Swiss or Kashkaval cheeseMix cornmeal and 3/4 cup water in 2-quart saucepan. Stir in 3 1/4 cups water and the salt. Cook, stirring constantly, until mixture thickens and boils reduce heat. Cover and simmer, stirring occasionally, 10 minutes.Remove from heat stir until smooth. Spread 1/3 of the mixture in greased 1 1/2-quart casserole. Dot with 1/3 of the butter sprinkle with 1/3 of the Parmesan cheese. Repeat twice. Sprinkle with Swiss cheese. Bake uncovered at 350 degrees F until hot and bubbly, 15 to 20 minutes.Fried Cornmeal Mush
Omit butter and the grated Parmesan and Swiss cheeses. After cooking 10 minutes, spread in greased 9 x 5-inch loaf pan. Cover and refrigerate until firm, at least 12 hours. Invert pan to unmold cut into 1/2-inch slices.Heat 2 tablespoons butter in skillet until melted. Coat slices with flour cook uncovered in butter over low heat until brown, about 5 minutes on each side. Serve with molasses, jam, maple syrup or sour cream if desired.
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polish easter bread - babka wielkanocna
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
3 egg yolks
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 cups all-purpose flour
1 cup lukewarm milk (scalded, then cooled)
1 cup golden raisinsBeat butter and sugar in large bowl until blended. Beat in egg yolks until well blended. Dissolve yeast in warm water. Stir yeast mixture, orange peel, lemon peel, cinnamon and salt into butter mixture. Stir in flour alternately with the milk, beating well after each addition, until soft dough forms. Stir in raisins. Cover let rise in warm place until double, about 1 1/2 hours.Stir down dough spoon into greased and floured 10 x 4-inch tube pan or 12-cup Bundt cake pan. Cover let rise until double, about 1 hour.Preheat oven to 350 degrees F. Bake until bread is golden brown, 35 to 40 minutes. Cool 5 minutes. Remove from pan cool completely. Sprinkle with confectioners sugar if desired.
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1/2 cup butter or margarine, softened
1/2 cup granulated sugar
3 egg yolks
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 cups all-purpose flour
1 cup lukewarm milk (scalded, then cooled)
1 cup golden raisinsBeat butter and sugar in large bowl until blended. Beat in egg yolks until well blended. Dissolve yeast in warm water. Stir yeast mixture, orange peel, lemon peel, cinnamon and salt into butter mixture. Stir in flour alternately with the milk, beating well after each addition, until soft dough forms. Stir in raisins. Cover let rise in warm place until double, about 1 1/2 hours.Stir down dough spoon into greased and floured 10 x 4-inch tube pan or 12-cup Bundt cake pan. Cover let rise until double, about 1 hour.Preheat oven to 350 degrees F. Bake until bread is golden brown, 35 to 40 minutes. Cool 5 minutes. Remove from pan cool completely. Sprinkle with confectioners sugar if desired.
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polish salad with pickled eggs - salatka z piklowanymi jajkami
Pickled Eggs
1 bunch leaf lettuce, torn into bite-size pieces
1/2 small red onion, thinly sliced and separated into rings
1/4 cup olive or vegetable oil
2 tablespoons lemon juice
1/4 teaspoon salt
Dash of pepperPrepare Pickled Eggs. Toss lettuce and onion. Divide among 6 salad plates. Cut eggs into slices or fourths. Arrange 1 egg on top of each salad. Shake remaining ingredients in tightly covered container drizzle over salads.Pickled Eggs
3 cups beet juice (cooking water from beets)
1 cup red wine vinegar
8 whole black peppercorns
4 whole allspice
4 whole cloves
1 bay leaf
6 hardboiled eggs, peeledHeat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling pour over eggs. Cover and refrigerate at least 24 hours.
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Pickled Eggs
1 bunch leaf lettuce, torn into bite-size pieces
1/2 small red onion, thinly sliced and separated into rings
1/4 cup olive or vegetable oil
2 tablespoons lemon juice
1/4 teaspoon salt
Dash of pepperPrepare Pickled Eggs. Toss lettuce and onion. Divide among 6 salad plates. Cut eggs into slices or fourths. Arrange 1 egg on top of each salad. Shake remaining ingredients in tightly covered container drizzle over salads.Pickled Eggs
3 cups beet juice (cooking water from beets)
1 cup red wine vinegar
8 whole black peppercorns
4 whole allspice
4 whole cloves
1 bay leaf
6 hardboiled eggs, peeledHeat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling pour over eggs. Cover and refrigerate at least 24 hours.
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poppy seed cake
6 eggs, separated
1 1/2 cups granulated sugar
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold water
1 teaspoon vanilla extract
3/4 cup poppy seedAdd salt to egg whites and beat until foamy, then add the cream of tartar and beat until stiff. Add 1/2 cup of the sugar. Beat well and set aside.Beat egg yolks add 1 cup of sugar and beat well. Add cold water to mixture and beat until lemon colored. Add flour beat well. Fold into the egg whites. Fold in poppy seed carefully. Pour into an ungreased angel food pan and bake at 325 degrees F for 1 hour. Invert until cool.When cool, cut into two layers. Put a butter cream frosting between layers.
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6 eggs, separated
1 1/2 cups granulated sugar
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold water
1 teaspoon vanilla extract
3/4 cup poppy seedAdd salt to egg whites and beat until foamy, then add the cream of tartar and beat until stiff. Add 1/2 cup of the sugar. Beat well and set aside.Beat egg yolks add 1 cup of sugar and beat well. Add cold water to mixture and beat until lemon colored. Add flour beat well. Fold into the egg whites. Fold in poppy seed carefully. Pour into an ungreased angel food pan and bake at 325 degrees F for 1 hour. Invert until cool.When cool, cut into two layers. Put a butter cream frosting between layers.
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