Taste the world right in your kitchen with Hungarian recipes
beets in orange sauce
5 medium beets (1 1/4 pounds)
6 cups water
1 teaspoon salt
1 tablespoon packed brown sugar
2 teaspoons cornstarch
1/2 teaspoon salt
Dash of pepper
3/4 cup orange juice
2 teaspoons vinegarCut off all but 2 inches of beet tops. Leave beets whole with root ends attached. Heat water and 1 teaspoon salt to boiling in 3-quart saucepan. Add bets. Heat to boiling reduce heat. Cover and cook until tender, 35 to 45 minutes drain. Run cold water over beets slip off skins and remove root ends. Cut beets into 1/4-inch slices.Mix brown sugar, cornstarch, 1/2 teaspoon salt and the pepper in 2-quart saucepan. Stir orange juice gradually into cornstarch mixture stir in vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in beets heat until hot.Yields 4 servings.
http://www.expertcook.com - Detail
Google PR
5 medium beets (1 1/4 pounds)
6 cups water
1 teaspoon salt
1 tablespoon packed brown sugar
2 teaspoons cornstarch
1/2 teaspoon salt
Dash of pepper
3/4 cup orange juice
2 teaspoons vinegarCut off all but 2 inches of beet tops. Leave beets whole with root ends attached. Heat water and 1 teaspoon salt to boiling in 3-quart saucepan. Add bets. Heat to boiling reduce heat. Cover and cook until tender, 35 to 45 minutes drain. Run cold water over beets slip off skins and remove root ends. Cut beets into 1/4-inch slices.Mix brown sugar, cornstarch, 1/2 teaspoon salt and the pepper in 2-quart saucepan. Stir orange juice gradually into cornstarch mixture stir in vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in beets heat until hot.Yields 4 servings.
http://www.expertcook.com - Detail
Google PR
pork sausage loaf
1 cup diced mushrooms
2 tablespoons butter
1 egg, beaten
1 pound fresh bulk pork sausage
2 cups dry bread crumbs
1 teaspoon paprikaMelt butter in a skillet and add mushrooms. Sauté. Combine sausage, mushrooms, egg and crumbs and shape into a loaf. Sprinkle with paprika. Place in a small roaster cover. Bake at 350 degrees F for 1/2 hour.Uncover, return to oven, and bake 30 more minutes.Serves 4.
http://www.expertcook.com - Detail
Google PR
1 cup diced mushrooms
2 tablespoons butter
1 egg, beaten
1 pound fresh bulk pork sausage
2 cups dry bread crumbs
1 teaspoon paprikaMelt butter in a skillet and add mushrooms. Sauté. Combine sausage, mushrooms, egg and crumbs and shape into a loaf. Sprinkle with paprika. Place in a small roaster cover. Bake at 350 degrees F for 1/2 hour.Uncover, return to oven, and bake 30 more minutes.Serves 4.
http://www.expertcook.com - Detail
Google PR
rumanian mixed vegetables - ghiveci
This is the national dish of Rumania, and it is traditionally cooked in a special casserole called a "guvens."2 medium potatoes, cut into 1/2-inch cubes
2 medium carrots, sliced
8 ounces green beans, cut into 1-inch pieces
2 medium onions, chopped
2 cloves garlic, chopped
2 tablespoons olive oil or vegetable oil
4 medium tomatoes, chopped
2 cups cauliflower florets
1 stalk celery, sliced
2 teaspoons salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground marjoram
1/4 teaspoon pepper
1 medium zucchini, sliced
1 medium green bell pepper, choppedHeat 1 inch water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling reduce heat. Cover and simmer 10 minutes drain. Cook and stir onions and garlic in oil in skillet over medium heat until almost tender. Add tomatoes, cauliflower florets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.Place potato mixture in greased 3-quart casserole. Spread half the tomato mixture over top. Layer zucchini and green pepper over tomato mixture. Top with remaining tomato mixture. Cover and bake at 350 degrees F until vegetables are tender, 50 to 60 minutes.
http://www.expertcook.com - Detail
Google PR
This is the national dish of Rumania, and it is traditionally cooked in a special casserole called a "guvens."2 medium potatoes, cut into 1/2-inch cubes
2 medium carrots, sliced
8 ounces green beans, cut into 1-inch pieces
2 medium onions, chopped
2 cloves garlic, chopped
2 tablespoons olive oil or vegetable oil
4 medium tomatoes, chopped
2 cups cauliflower florets
1 stalk celery, sliced
2 teaspoons salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground marjoram
1/4 teaspoon pepper
1 medium zucchini, sliced
1 medium green bell pepper, choppedHeat 1 inch water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling reduce heat. Cover and simmer 10 minutes drain. Cook and stir onions and garlic in oil in skillet over medium heat until almost tender. Add tomatoes, cauliflower florets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.Place potato mixture in greased 3-quart casserole. Spread half the tomato mixture over top. Layer zucchini and green pepper over tomato mixture. Top with remaining tomato mixture. Cover and bake at 350 degrees F until vegetables are tender, 50 to 60 minutes.
http://www.expertcook.com - Detail
Google PR
sauteed mushrooms
6 tablespoons butter, melted
1/2 cup finely chopped onions
1 pound fresh mushrooms, thinly sliced
1/2 teaspoon caraway seed
Salt, to tasteFry onions in melted butter. Cook 4 to 6 minutes or until translucent add mushrooms, caraway seed and salt. Sauté 10 to 15 minutes.Serves 4.
http://www.expertcook.com - Detail
Google PR
6 tablespoons butter, melted
1/2 cup finely chopped onions
1 pound fresh mushrooms, thinly sliced
1/2 teaspoon caraway seed
Salt, to tasteFry onions in melted butter. Cook 4 to 6 minutes or until translucent add mushrooms, caraway seed and salt. Sauté 10 to 15 minutes.Serves 4.
http://www.expertcook.com - Detail
Google PR
serbian skillet pork - muckalica
1 1/2 pounds boneless pork shoulder
2 tablespoons vegetable oil
1/4 cup water
3 medium onions, sliced
1 medium tomato, chopped
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper
1 medium green bell pepper, cut into strips
2 ounces feta cheese, cut into 3/4-inch cubes
Hot cooked riceTrim fat from pork. Cut pork into 1/2-inch slices cut slices into 1/2-inch strips. Heat oil in skillet until hot. Cook and stir pork in oil over medium heat until brown, about 15 minutes drain. Add water, onions, tomato, salt, paprika, pepper and red pepper. Cover and simmer until pork is tender, about 30 minutes, adding water if necessary.Add green pepper. Cover and simmer until green pepper is crisp-tender, 5 to 10 minutes. Top with cheese.Serve with rice.Yields 4 servings.
http://www.expertcook.com - Detail
Google PR
1 1/2 pounds boneless pork shoulder
2 tablespoons vegetable oil
1/4 cup water
3 medium onions, sliced
1 medium tomato, chopped
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper
1 medium green bell pepper, cut into strips
2 ounces feta cheese, cut into 3/4-inch cubes
Hot cooked riceTrim fat from pork. Cut pork into 1/2-inch slices cut slices into 1/2-inch strips. Heat oil in skillet until hot. Cook and stir pork in oil over medium heat until brown, about 15 minutes drain. Add water, onions, tomato, salt, paprika, pepper and red pepper. Cover and simmer until pork is tender, about 30 minutes, adding water if necessary.Add green pepper. Cover and simmer until green pepper is crisp-tender, 5 to 10 minutes. Top with cheese.Serve with rice.Yields 4 servings.
http://www.expertcook.com - Detail
Google PR
shredded cabbage soup - schee
2 medium onions, thinly sliced
3 tablespoons bacon fat, butter or margarine
2 (10 1/2 ounce) cans) condensed beef broth
2 broth cans water
1 small head green cabbage, coarsely shredded (5 cups)
2 medium carrots, sliced
2 medium potatoes, cubed
1 stalk celery, with leaves, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
Freshly-ground black pepper
Dairy sour cream
Dill weed or parsleyCook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.Top each serving with sour cream. Garnish with dill weed.Makes 12 (3/4 cup) servings.
http://www.expertcook.com - Detail
Google PR
2 medium onions, thinly sliced
3 tablespoons bacon fat, butter or margarine
2 (10 1/2 ounce) cans) condensed beef broth
2 broth cans water
1 small head green cabbage, coarsely shredded (5 cups)
2 medium carrots, sliced
2 medium potatoes, cubed
1 stalk celery, with leaves, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
Freshly-ground black pepper
Dairy sour cream
Dill weed or parsleyCook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.Top each serving with sour cream. Garnish with dill weed.Makes 12 (3/4 cup) servings.
http://www.expertcook.com - Detail
Google PR
spareribs and cabbage - zeberka wieprzowena z kapusta
Serve with mashed or boiled potatoes.1 tablespoon vegetable oil
4 1/2 pounds fresh pork spareribs, cut into 6 pieces
1 large onion, sliced
1 large carrot, sliced
2 teaspoons instant beef bouillon
1/2 teaspoon salt
1/2 teaspoon caraway seed
1/4 teaspoon coarsely ground pepper
1 bay leaf
2 cups water
1/2 cup vinegar
1 small head green cabbage, cut into 6 wedges
Freshly-ground pepperHeat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over medium heat until brown on all sides, about 15 minutes drain fat. Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf. Pour water and vinegar over pork mixture. Heat to boiling reduce heat. Cover and simmer 1 1/2 hours.Add cabbage sprinkle with pepper. Cover and simmer until cabbage is tender, about 45 minutes. Remove bay leaf. Arrange spareribs and vegetables on serving platter. Garnish with minced parsley if desired.Yields 6 servings.
http://www.expertcook.com - Detail
Google PR
Serve with mashed or boiled potatoes.1 tablespoon vegetable oil
4 1/2 pounds fresh pork spareribs, cut into 6 pieces
1 large onion, sliced
1 large carrot, sliced
2 teaspoons instant beef bouillon
1/2 teaspoon salt
1/2 teaspoon caraway seed
1/4 teaspoon coarsely ground pepper
1 bay leaf
2 cups water
1/2 cup vinegar
1 small head green cabbage, cut into 6 wedges
Freshly-ground pepperHeat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over medium heat until brown on all sides, about 15 minutes drain fat. Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf. Pour water and vinegar over pork mixture. Heat to boiling reduce heat. Cover and simmer 1 1/2 hours.Add cabbage sprinkle with pepper. Cover and simmer until cabbage is tender, about 45 minutes. Remove bay leaf. Arrange spareribs and vegetables on serving platter. Garnish with minced parsley if desired.Yields 6 servings.
http://www.expertcook.com - Detail
Google PR
yugoslavian coffee cake - potica
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded, then cooled)
1/2 cup butter or margarine, softened
3 eggs
1/4 cup granulated sugar
1/2 teaspoon salt
4 1/2 to 5 cups all-purpose flour
Walnut Filling
GlazeDissolve yeast in warm water in large bowl. Stir in milk, butter, eggs, sugar, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface knead until smooth and elastic, about 5 minutes. Place in greased bowl turn greased side up. Cover let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.Punch dough down divide into halves. Roll each half into a 15 x 12-inch rectangle on lightly floured surface. Spread half the Walnut Filling over each rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into each roll to seal well. Stretch rolls to make even. With sealed edges down, coil into small shapes on lightly greased cookie sheets. Cover let rise until double, about 1 hour. Preheat oven to 350 degrees F. Bake until golden brown, 35 to 45 minutes. Brush with butter if desired spread with Glaze.Walnut Filling
2 1/2 cups finely chopped walnuts
1 cup packed brown sugar
1/3 cup butter or margarine, softened
1 egg
2 teaspoons ground cinnamonMix all ingredients.Glaze
1 cup confectioners sugar
1 tablespoon water
1/2 teaspoon vanilla extractMix confectioners sugar, water and vanilla extract until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.
http://www.expertcook.com - Detail
Google PR
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded, then cooled)
1/2 cup butter or margarine, softened
3 eggs
1/4 cup granulated sugar
1/2 teaspoon salt
4 1/2 to 5 cups all-purpose flour
Walnut Filling
GlazeDissolve yeast in warm water in large bowl. Stir in milk, butter, eggs, sugar, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface knead until smooth and elastic, about 5 minutes. Place in greased bowl turn greased side up. Cover let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.Punch dough down divide into halves. Roll each half into a 15 x 12-inch rectangle on lightly floured surface. Spread half the Walnut Filling over each rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into each roll to seal well. Stretch rolls to make even. With sealed edges down, coil into small shapes on lightly greased cookie sheets. Cover let rise until double, about 1 hour. Preheat oven to 350 degrees F. Bake until golden brown, 35 to 45 minutes. Brush with butter if desired spread with Glaze.Walnut Filling
2 1/2 cups finely chopped walnuts
1 cup packed brown sugar
1/3 cup butter or margarine, softened
1 egg
2 teaspoons ground cinnamonMix all ingredients.Glaze
1 cup confectioners sugar
1 tablespoon water
1/2 teaspoon vanilla extractMix confectioners sugar, water and vanilla extract until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.
http://www.expertcook.com - Detail
Google PR
barszca - polish easter soup
6 cups water
1 pound Polish kielbasa sausage
2 cups sour cream
Salt and freshly ground pepper, to taste
1 tablespoon plain or beet horseradish
2 tablespoons lemon juice or vinegar, or to taste
1 cup sliced mushrooms
6 hard boiled eggs, peeled and sliced
1 cup cubed, cooked ham
1 cup cooked diced potatoes
1 cup cooked diced beets (optional)
Chopped fresh dill or parsley (for garnish)In a large kettle, bring water to a boil and add the kielbasa to cook for 1 hour.Remove kielbasa from water and cut into thin slices. Add the horseradish, mushrooms, salt and pepper to the broth and simmer covered for about 15 minutes. Allow to cool.In a separate bowl, beat sour cream with about 3 cups of the cool broth. Pour this mixture back into the kettle with the rest of the broth. Add lemon juice or vinegar. Reheat before serving, but do NOT bring to a boil. Fill individual serving bowls with the liquid allowing each person at the table to add the thinly sliced kielbasa pieces, hard boiled eggs, ham, potatoes or beets to their taste. May be made a day or two before and kept refrigerated.Serves 4 to 6.
http://www.expertcook.com - Detail
Google PR
6 cups water
1 pound Polish kielbasa sausage
2 cups sour cream
Salt and freshly ground pepper, to taste
1 tablespoon plain or beet horseradish
2 tablespoons lemon juice or vinegar, or to taste
1 cup sliced mushrooms
6 hard boiled eggs, peeled and sliced
1 cup cubed, cooked ham
1 cup cooked diced potatoes
1 cup cooked diced beets (optional)
Chopped fresh dill or parsley (for garnish)In a large kettle, bring water to a boil and add the kielbasa to cook for 1 hour.Remove kielbasa from water and cut into thin slices. Add the horseradish, mushrooms, salt and pepper to the broth and simmer covered for about 15 minutes. Allow to cool.In a separate bowl, beat sour cream with about 3 cups of the cool broth. Pour this mixture back into the kettle with the rest of the broth. Add lemon juice or vinegar. Reheat before serving, but do NOT bring to a boil. Fill individual serving bowls with the liquid allowing each person at the table to add the thinly sliced kielbasa pieces, hard boiled eggs, ham, potatoes or beets to their taste. May be made a day or two before and kept refrigerated.Serves 4 to 6.
http://www.expertcook.com - Detail
Google PR
cold beet soup - chlodnik
Large bunch of beet tops (stems and leaves)
1 or 2 beet roots
2 or 3 salted pickled gherkins - preferably Polish
Some of the pickle juice
Fresh cucumber, dill, onion, chives
Creme fraîche, sour cream or yogurt or a mixture of these
Concentrated veal stock
Cold fried veal chops or pork tenderloin,
cut into small cubes (good, but optional)
LemonThe evening before you make the soup, grate a beet finely and leave it overnight in a bowl with a little water added.The next day, chop the beet tops, put them in a pot and pour 2,5 cups of boiling water over them. Allow it to come to a boil once more and take off the stove. Dice the cucumber and the pickles. Large or small cubes are a matter of preference. Squeeze the juice from the
grated beet and pour juice in a pot. Set grated beet aside.Add pickle juice, creme fraîche and yogurt to pot. Add boiled beet, cucumber and pickles, and give it a stir. Add some of that veal stock, just enough to make a change in the taste. Add the cold meat if you wish. Season with freshly chopped dill, chives and very finely chopped or grated onion. Now, if you like the soup to have a bit more color, add some of the leftover grated beet, or better still, some freshly grated. Finally, salt, pepper and maybe a squeeze of a lemon wedge will bring it to perfection. Chill for a few hours before serving.A basket of good rye and/or crusty bread on the table is a must!Serves 4 as a main dish.
http://www.expertcook.com - Detail
Google PR
Large bunch of beet tops (stems and leaves)
1 or 2 beet roots
2 or 3 salted pickled gherkins - preferably Polish
Some of the pickle juice
Fresh cucumber, dill, onion, chives
Creme fraîche, sour cream or yogurt or a mixture of these
Concentrated veal stock
Cold fried veal chops or pork tenderloin,
cut into small cubes (good, but optional)
LemonThe evening before you make the soup, grate a beet finely and leave it overnight in a bowl with a little water added.The next day, chop the beet tops, put them in a pot and pour 2,5 cups of boiling water over them. Allow it to come to a boil once more and take off the stove. Dice the cucumber and the pickles. Large or small cubes are a matter of preference. Squeeze the juice from the
grated beet and pour juice in a pot. Set grated beet aside.Add pickle juice, creme fraîche and yogurt to pot. Add boiled beet, cucumber and pickles, and give it a stir. Add some of that veal stock, just enough to make a change in the taste. Add the cold meat if you wish. Season with freshly chopped dill, chives and very finely chopped or grated onion. Now, if you like the soup to have a bit more color, add some of the leftover grated beet, or better still, some freshly grated. Finally, salt, pepper and maybe a squeeze of a lemon wedge will bring it to perfection. Chill for a few hours before serving.A basket of good rye and/or crusty bread on the table is a must!Serves 4 as a main dish.
http://www.expertcook.com - Detail
Google PR
Pages: [< Previous] 1 2 3 4 5 6 7 8 [Next >]