Taste the world right in your kitchen with Hungarian recipes
chicken paprika with dumplings - csirke paprikas
2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 medium onions, chopped
1 clove garlic, chopped
1 medium tomato, chopped
1/2 cup water
1/2 teaspoon instant chicken bouillon
2 tablespoons sweet Hungarian paprika
1 teaspoon salt
1/4 teaspoon pepper
1 medium green bell pepper, cut into 1/2-inch strips
Dumplings
1 cup dairy sour creamHeat oil skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Cook and stir onions and garlic in oil until onions are tender drain fat from skillet. Stir in tomato, water, bouillon, paprika, salt and pepper loosen brown particles from bottom of skillet. Add chicken. Heat to boiling reduce heat. Cover and simmer 20 minutes. Add green pepper cover and cook until thickest pieces of chicken are done, 10 to 15 minutes Longer. Prepare Dumplings.Remove chicken to heated platter keep warm. Skim fat from skillet. Stir sour cream into liquid in skillet add Dumplings. Heat just until hot. Serve chicken with Dumplings and sour cream sauce. Yields 6 to 8 servings.Dumplings
8 cups water
1 teaspoon salt
3 eggs, well beaten
1/2 cup water
2 cups all-purpose flour
2 teaspoons saltHeat 8 cups water and 1 teaspoon salt to boiling in Dutch oven. Mix eggs, 1/2 cup water, flour and 2 teaspoons salt drop dough by teaspoonsful into boiling water. Cook uncovered, stirring occasionally, for 10 minutes drain. The dumplings will be chewy.
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2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 medium onions, chopped
1 clove garlic, chopped
1 medium tomato, chopped
1/2 cup water
1/2 teaspoon instant chicken bouillon
2 tablespoons sweet Hungarian paprika
1 teaspoon salt
1/4 teaspoon pepper
1 medium green bell pepper, cut into 1/2-inch strips
Dumplings
1 cup dairy sour creamHeat oil skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Cook and stir onions and garlic in oil until onions are tender drain fat from skillet. Stir in tomato, water, bouillon, paprika, salt and pepper loosen brown particles from bottom of skillet. Add chicken. Heat to boiling reduce heat. Cover and simmer 20 minutes. Add green pepper cover and cook until thickest pieces of chicken are done, 10 to 15 minutes Longer. Prepare Dumplings.Remove chicken to heated platter keep warm. Skim fat from skillet. Stir sour cream into liquid in skillet add Dumplings. Heat just until hot. Serve chicken with Dumplings and sour cream sauce. Yields 6 to 8 servings.Dumplings
8 cups water
1 teaspoon salt
3 eggs, well beaten
1/2 cup water
2 cups all-purpose flour
2 teaspoons saltHeat 8 cups water and 1 teaspoon salt to boiling in Dutch oven. Mix eggs, 1/2 cup water, flour and 2 teaspoons salt drop dough by teaspoonsful into boiling water. Cook uncovered, stirring occasionally, for 10 minutes drain. The dumplings will be chewy.
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pashka
This is a rich version of coeur à la crème. It goes well at the end of a light meal with good fruit.32 ounces cream cheese, softened
1 cup butter, softened
3 egg yolks
2 cups confectioners sugar
2 teaspoons vanilla extract
3/4 cup citron, chopped or
peeled and chopped rind of 1 lemon
3/4 cup slivered almondsCream together cream cheese and butter. Add egg yolks, confectioners sugar and vanilla extract mix well. Blend in citron or lemon rind and almonds. Dampen a piece of cheesecloth and line a new 7 x 5-inch clay flowerpot or any mold with a hole in the bottom. Set mold on a pie plate. Pour in mixture and chill for several hours. Some liquid will drain from the bottom as it chills.To serve, unmold onto a serving plate and remove cheesecloth carefully. Garnish with strawberries or slices of fresh fruit.
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This is a rich version of coeur à la crème. It goes well at the end of a light meal with good fruit.32 ounces cream cheese, softened
1 cup butter, softened
3 egg yolks
2 cups confectioners sugar
2 teaspoons vanilla extract
3/4 cup citron, chopped or
peeled and chopped rind of 1 lemon
3/4 cup slivered almondsCream together cream cheese and butter. Add egg yolks, confectioners sugar and vanilla extract mix well. Blend in citron or lemon rind and almonds. Dampen a piece of cheesecloth and line a new 7 x 5-inch clay flowerpot or any mold with a hole in the bottom. Set mold on a pie plate. Pour in mixture and chill for several hours. Some liquid will drain from the bottom as it chills.To serve, unmold onto a serving plate and remove cheesecloth carefully. Garnish with strawberries or slices of fresh fruit.
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pierogi
1 cup cooked and mashed potatoes
1 egg
1 cup all-purpose flour
Pinch of saltFilling
1 pound dry cottage cheese
1 whole egg and 1 egg yolk
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
1 tablespoon butter or margarineMash peeled, chunked potatoes that have been boiled for 20 minutes in lightly salted water over medium-high heat When cooled, add egg and blend well in a medium-size mixing bowl. Add flour and salt. Blend with a wooden spoon to combine.Place mixture on a lightly floured surface and knead, adding more flour if necessary to completely bind all ingredients. Roll out the mixture on the same lightly floured surface, and cut into 3-inch squares or rounds.Meanwhile, prepare the filling in a separate mixing bowl by thoroughly combining the dry cottage cheese, egg and additional yolk, lemon juice and sugar.Fill a large pot with lightly salted water and place over medium-high heat to prepare to boil Pierogi.Fill the Pierogi by placing a spoonful of the filling mixture a little to one side of the center of each square or circle of mashed potato dough. Moisten the edge of the dough by dipping your fingertips in a bowl of cool water and running them around the edge of the dough then press firmly to seal and prevent the filling from running out during boiling and frying.Cook the Pierogi in boiling water until they float to the top. Dry slightly on a clean dish towel before sautéing for about 2 minutes in melted butter in a large skillet set at medium heat, making sure to turn at least once during frying.Serve warm with salt and pepper for seasoning.
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1 cup cooked and mashed potatoes
1 egg
1 cup all-purpose flour
Pinch of saltFilling
1 pound dry cottage cheese
1 whole egg and 1 egg yolk
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
1 tablespoon butter or margarineMash peeled, chunked potatoes that have been boiled for 20 minutes in lightly salted water over medium-high heat When cooled, add egg and blend well in a medium-size mixing bowl. Add flour and salt. Blend with a wooden spoon to combine.Place mixture on a lightly floured surface and knead, adding more flour if necessary to completely bind all ingredients. Roll out the mixture on the same lightly floured surface, and cut into 3-inch squares or rounds.Meanwhile, prepare the filling in a separate mixing bowl by thoroughly combining the dry cottage cheese, egg and additional yolk, lemon juice and sugar.Fill a large pot with lightly salted water and place over medium-high heat to prepare to boil Pierogi.Fill the Pierogi by placing a spoonful of the filling mixture a little to one side of the center of each square or circle of mashed potato dough. Moisten the edge of the dough by dipping your fingertips in a bowl of cool water and running them around the edge of the dough then press firmly to seal and prevent the filling from running out during boiling and frying.Cook the Pierogi in boiling water until they float to the top. Dry slightly on a clean dish towel before sautéing for about 2 minutes in melted butter in a large skillet set at medium heat, making sure to turn at least once during frying.Serve warm with salt and pepper for seasoning.
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bohemian kolaches
1 cup shortening
1/2 cup granulated sugar
1 1/2 teaspoons salt
2 1/2 cups scalded milk (100 degrees F)
4 egg yolks, beaten
1 1/2 packages or 1 1/2 tablespoons yeast
5 cups flour
1/2 teaspoon lemon flavoring, optionalCream shortening and sugar. Stir in salt, egg yolks and flavoring. When milk is lukewarm, add yeast and let stand 5 minutes. Add to creamed mixture. Add flour and knead. Put in greased bowl cover and let rise 1 hour.Roll out dough to desired thickness, about 1/4 inch. Cut with biscuit cutter and let rise 15 minutes. Put thumb print in middle and add fruit filling, such as a homemade filling, pie filling or junior baby food fruit. Bake at 425 degrees F until brown, about 15 minutes. Watch closely.
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1 cup shortening
1/2 cup granulated sugar
1 1/2 teaspoons salt
2 1/2 cups scalded milk (100 degrees F)
4 egg yolks, beaten
1 1/2 packages or 1 1/2 tablespoons yeast
5 cups flour
1/2 teaspoon lemon flavoring, optionalCream shortening and sugar. Stir in salt, egg yolks and flavoring. When milk is lukewarm, add yeast and let stand 5 minutes. Add to creamed mixture. Add flour and knead. Put in greased bowl cover and let rise 1 hour.Roll out dough to desired thickness, about 1/4 inch. Cut with biscuit cutter and let rise 15 minutes. Put thumb print in middle and add fruit filling, such as a homemade filling, pie filling or junior baby food fruit. Bake at 425 degrees F until brown, about 15 minutes. Watch closely.
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european pastry kolachky
1/2 pound butter
8 ounces cream cheese
1 tablespoon milk
1 tablespoon granulated sugar
1 egg yolk
1 1/2 cups sifted flour
1/2 teaspoon baking powder
1 (12 ounce) can prune filling
Confectioners’ sugar You may substitute another fruit filling if you prefer.Cream butter, cream cheese, milk and sugar. Add beaten egg yolk. Mix well. Add sifted flour and baking powder. Roll out to 1/8 to 1/4 inch thick. Use a lot of flour as it is wet. Cut into squares or rounds. Make a depression in the center and add 1 teaspoon of filling to each square or round. Bake in a preheated 400 degree F oven for 10 to 12 minutes until slightly brown. Cool on racks. Sprinkle with confectioners sugar before serving.
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1/2 pound butter
8 ounces cream cheese
1 tablespoon milk
1 tablespoon granulated sugar
1 egg yolk
1 1/2 cups sifted flour
1/2 teaspoon baking powder
1 (12 ounce) can prune filling
Confectioners’ sugar You may substitute another fruit filling if you prefer.Cream butter, cream cheese, milk and sugar. Add beaten egg yolk. Mix well. Add sifted flour and baking powder. Roll out to 1/8 to 1/4 inch thick. Use a lot of flour as it is wet. Cut into squares or rounds. Make a depression in the center and add 1 teaspoon of filling to each square or round. Bake in a preheated 400 degree F oven for 10 to 12 minutes until slightly brown. Cool on racks. Sprinkle with confectioners sugar before serving.
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helen beveridge's haluski grange stand favorite
Posted by philocrates at recipegoldmine.com 6/5/01 3:26:51 pmSource: Pierogie Place at the Grange Fair Centre Hall PAThis one is a stand favorite. IF you cant wait a whole year here is the Haluski scaled down.1/2 cup (1 stick) margarine
1 large onion, chopped
1 large head cabbage, chopped and steam until tender
1 pound egg noodles, cooked al la dente
Salt, pepper and garlic powder to tasteServes 10 to 12.Using pot large enough to accommodate all the ingredients, melt the margarine and sauté the onion until tender. Add the cabbage and the noodles and stir to combine. Heat thoroughly. Season to taste.Final Comments: Once a year only. Customers love it because " It's such a comfort food" Megan Schlow, New York free lance food stylist.
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Posted by philocrates at recipegoldmine.com 6/5/01 3:26:51 pmSource: Pierogie Place at the Grange Fair Centre Hall PAThis one is a stand favorite. IF you cant wait a whole year here is the Haluski scaled down.1/2 cup (1 stick) margarine
1 large onion, chopped
1 large head cabbage, chopped and steam until tender
1 pound egg noodles, cooked al la dente
Salt, pepper and garlic powder to tasteServes 10 to 12.Using pot large enough to accommodate all the ingredients, melt the margarine and sauté the onion until tender. Add the cabbage and the noodles and stir to combine. Heat thoroughly. Season to taste.Final Comments: Once a year only. Customers love it because " It's such a comfort food" Megan Schlow, New York free lance food stylist.
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hungarian bread dumplings - zsemlye gomboc
Posted by Olga at recipegoldmine.com 8/31/02 4:39:26 pmServes 6-83 hard dinner rolls
Butter
2 cups flour
2 eggs
1 teaspoon baking powder
Salt
Milk
3 to 4 quarts waterCut the rolls into small dice and sauté in butter until crisp but not browned.Mix the flour, eggs, butter, baking powder, salt, and enough milk to make a medium dough. Blend together thoroughly. Fold in the sautéed, diced rolls.Bring 3 to 4 quarts water to a boil and add 1 tablespoon salt. Drop the dumplings into the boiling water a tablespoonful at a time. When they come to the surface, taste one. If done, remove the dumplings from the water with a slotted spoon. Dot with melted butter and place in a warm oven to heat through. If you want them crisp, turn the oven to 400 degrees F and let them brown slightly, but do not let them dry out.
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Posted by Olga at recipegoldmine.com 8/31/02 4:39:26 pmServes 6-83 hard dinner rolls
Butter
2 cups flour
2 eggs
1 teaspoon baking powder
Salt
Milk
3 to 4 quarts waterCut the rolls into small dice and sauté in butter until crisp but not browned.Mix the flour, eggs, butter, baking powder, salt, and enough milk to make a medium dough. Blend together thoroughly. Fold in the sautéed, diced rolls.Bring 3 to 4 quarts water to a boil and add 1 tablespoon salt. Drop the dumplings into the boiling water a tablespoonful at a time. When they come to the surface, taste one. If done, remove the dumplings from the water with a slotted spoon. Dot with melted butter and place in a warm oven to heat through. If you want them crisp, turn the oven to 400 degrees F and let them brown slightly, but do not let them dry out.
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hungarian pork and sauerkraut sandwich - peshene
Posted by jerseyjan at recipegoldmine.com 8/6/20013:46 pm4 slices of pork butt, as meaty as possible,
sliced thin, pounded if necessary
1 large can (27 ounces) sauerkraut, rinsed, squeezed dry
1 onion, diced
2 cloves garlic, chopped
Salt
Pepper
Hungarian sweet paprika
1/4 cup (1/2 stick) salted butter
8 slices of the best rye breadPrepare the pork butt and add some seasoning to it. Gently brown the pork in the butter till done. Don’t over cook. Set pork aside and add sauerkraut, onions, garlic and seasonings to the pan. Be generous with the paprika. Fry the kraut till browned. Make up 4 sandwiches being generous with the sauerkraut mixture.NOTE: I sometimes add 1-2 peeled raw potatoes (diced small) to the frying kraut.
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Posted by jerseyjan at recipegoldmine.com 8/6/20013:46 pm4 slices of pork butt, as meaty as possible,
sliced thin, pounded if necessary
1 large can (27 ounces) sauerkraut, rinsed, squeezed dry
1 onion, diced
2 cloves garlic, chopped
Salt
Pepper
Hungarian sweet paprika
1/4 cup (1/2 stick) salted butter
8 slices of the best rye breadPrepare the pork butt and add some seasoning to it. Gently brown the pork in the butter till done. Don’t over cook. Set pork aside and add sauerkraut, onions, garlic and seasonings to the pan. Be generous with the paprika. Fry the kraut till browned. Make up 4 sandwiches being generous with the sauerkraut mixture.NOTE: I sometimes add 1-2 peeled raw potatoes (diced small) to the frying kraut.
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hungarian rakott burgonya - layer potatoes
Posted by Olga at recipegoldmine.com March 20 2002 at 15:38:381 cup commercial sour cream
1/2 cup heavy cream
1 1/2 teaspoons salt
6 cold cooked medium potatoes, thinly sliced
3 hard-cooked eggs, sliced
1 cup finely diced, fully cooked ham
1 cup fresh bread crumbs
2 tablespoons melted butter or margarine
1/4 teaspoon onion salt About 45 minutes before serving: Start heating oven to 350 degrees F. Into sour cream in small bowl, stir heavy cream and salt until well blended. In greased 1 1/2 quart casserole, arrange one third of potatoes top with egg slices, then one half of cream mixture. Add another one third of potatoes sprinkle with ham pour over remaining cream mixture then top with remaining potatoes. Toss crumbs with butter and onion salt, and sprinkle evenly over potatoes.Bake 30 minutes or until bubbly. Nice with tossed green salad for luncheon.Makes 6 to 8 servings.
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Posted by Olga at recipegoldmine.com March 20 2002 at 15:38:381 cup commercial sour cream
1/2 cup heavy cream
1 1/2 teaspoons salt
6 cold cooked medium potatoes, thinly sliced
3 hard-cooked eggs, sliced
1 cup finely diced, fully cooked ham
1 cup fresh bread crumbs
2 tablespoons melted butter or margarine
1/4 teaspoon onion salt About 45 minutes before serving: Start heating oven to 350 degrees F. Into sour cream in small bowl, stir heavy cream and salt until well blended. In greased 1 1/2 quart casserole, arrange one third of potatoes top with egg slices, then one half of cream mixture. Add another one third of potatoes sprinkle with ham pour over remaining cream mixture then top with remaining potatoes. Toss crumbs with butter and onion salt, and sprinkle evenly over potatoes.Bake 30 minutes or until bubbly. Nice with tossed green salad for luncheon.Makes 6 to 8 servings.
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makiwnyk - poppyseed loaf
Posted by bettyboop50 at recipegoldmine.comHere is the recipe for the makiwnyk, poppyseed loaf. This recipe was written down by me when I was about 15 years old as my mother was making it. The paper is old and falling apart, so bear with me. Dont let this scare you from making it. I just found it and havent had a chance to re-do it.Preheat oven to 350 degrees F.2 cup milk, scalded and cooled until lukewarm in mixing bowlDissolve 1 teaspoon granulated sugar in 1/2 cup lukewarm water (100 degrees F). Sprinkle 1 envelope active dry yeast into water/sugar mixture and let stand for 10 minutes. Then stir briskly with a fork. Add softened yeast to lukewarm milk and stir. Beat in 3 cups flour. Cover bowl and let sit in a warm place until light and full of bubbles, approximately 1 hour.To that stir in:1 cup granulated sugar
1/2 teaspoon salt
1/2 cup melted butter
1 teaspoon grated lemon rindBeat just till mixed.In a small bowl, beat with a fork 3 eggs and 3 egg yolks. Stir into above batter. Add 2 cups flour and beat vigorously. Add another 4 to 4 1/2 cups flour working it in with a rotating motion of your hand. Turn dough over on a lightly floured surface and knead 8 to 10 minutes.Shape into a smooth ball and place in a greased bowl turning the dough once. Cover and let rise until doubled, about 1 1/2 to 2 hours, approximately.Punch down dough and divide into 3 equal parts. Roll each into a 1/2" thick rectangle. Spread with poppyseed filling or nut filling and roll up each rectangle in a jelly roll fashion. Pinch seams to make edges secure and turn under loaf. Place on greased baking sheets and cover and let rise until doubled in size. Brush tops with butter and bake in oven for 1 hour.Note: this makes 3 loavesPoppyseed or Nut Filling
1 pound poppy seeds or ground nuts
(I think she used walnuts)
1 cup granulated sugar
3/4 cup (1 1/2 sticks) melted butter
1 cup hot milk
1 to 2 tablespoons grated lemon rindCombine all filling ingredients in a mixing bowl and beat until totally incorporated, set aside.I just go out to the supermarket and purchase the Solo poppyseed or nut paste and use that - it's quicker.
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Posted by bettyboop50 at recipegoldmine.comHere is the recipe for the makiwnyk, poppyseed loaf. This recipe was written down by me when I was about 15 years old as my mother was making it. The paper is old and falling apart, so bear with me. Dont let this scare you from making it. I just found it and havent had a chance to re-do it.Preheat oven to 350 degrees F.2 cup milk, scalded and cooled until lukewarm in mixing bowlDissolve 1 teaspoon granulated sugar in 1/2 cup lukewarm water (100 degrees F). Sprinkle 1 envelope active dry yeast into water/sugar mixture and let stand for 10 minutes. Then stir briskly with a fork. Add softened yeast to lukewarm milk and stir. Beat in 3 cups flour. Cover bowl and let sit in a warm place until light and full of bubbles, approximately 1 hour.To that stir in:1 cup granulated sugar
1/2 teaspoon salt
1/2 cup melted butter
1 teaspoon grated lemon rindBeat just till mixed.In a small bowl, beat with a fork 3 eggs and 3 egg yolks. Stir into above batter. Add 2 cups flour and beat vigorously. Add another 4 to 4 1/2 cups flour working it in with a rotating motion of your hand. Turn dough over on a lightly floured surface and knead 8 to 10 minutes.Shape into a smooth ball and place in a greased bowl turning the dough once. Cover and let rise until doubled, about 1 1/2 to 2 hours, approximately.Punch down dough and divide into 3 equal parts. Roll each into a 1/2" thick rectangle. Spread with poppyseed filling or nut filling and roll up each rectangle in a jelly roll fashion. Pinch seams to make edges secure and turn under loaf. Place on greased baking sheets and cover and let rise until doubled in size. Brush tops with butter and bake in oven for 1 hour.Note: this makes 3 loavesPoppyseed or Nut Filling
1 pound poppy seeds or ground nuts
(I think she used walnuts)
1 cup granulated sugar
3/4 cup (1 1/2 sticks) melted butter
1 cup hot milk
1 to 2 tablespoons grated lemon rindCombine all filling ingredients in a mixing bowl and beat until totally incorporated, set aside.I just go out to the supermarket and purchase the Solo poppyseed or nut paste and use that - it's quicker.
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