Taste the world right in your kitchen with Hungarian recipes
babka fillings
Posted by bettyboop50 at recipegoldmine.com May 1, 2001Cinnamon Sugar
2 tablespoons sweet softened butter
1/4 cup granulated sugar
1 teaspoon cinnamonCombine all ingredients with a fork until crumbly.Chocolate Babka
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup melted sweet butterCombine together cocoa and sugar. Brush surface of dough with melted butter. Sprinkle with cocoa/sugar mixture.( If you like you can sprinkle with 1/3 cup chopped pecans).Cheese Babka
8 ounces farmer cheese
2 tablespoons granulated sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
or 1/2 teaspoon vanilla extractCombine together all ingredients mixing well. Spread on surface of dough. (If you like you can add 1/4 cup raisins after you spread the cheese.)Mom's Crumb's
2 1/2 cups flour
3/4 cup granulated sugar
2/3 cup butterCombine all ingredients well.Poppy Seed Filling
1 pound poppy seeds
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter
1 cup hot milk
Grated lemon rind from 1 lemonCombine all of the ingredients and beat well. Set aside until ready to use. (I always make this in advance and let it sit).Ground Nut FillingBasically the same as above, except you omit the lemon. Mom once in a while would add some vanilla and if she used almonds, she would add some almond extract ( dont add too much as almond extract is very potent).1 pound ground nuts, your choice
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter
1 cup hot milkCombine all of the ingredients and beat well. Set aside until ready to use. ( I always make this in advance and let it sit.)
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Posted by bettyboop50 at recipegoldmine.com May 1, 2001Cinnamon Sugar
2 tablespoons sweet softened butter
1/4 cup granulated sugar
1 teaspoon cinnamonCombine all ingredients with a fork until crumbly.Chocolate Babka
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup melted sweet butterCombine together cocoa and sugar. Brush surface of dough with melted butter. Sprinkle with cocoa/sugar mixture.( If you like you can sprinkle with 1/3 cup chopped pecans).Cheese Babka
8 ounces farmer cheese
2 tablespoons granulated sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
or 1/2 teaspoon vanilla extractCombine together all ingredients mixing well. Spread on surface of dough. (If you like you can add 1/4 cup raisins after you spread the cheese.)Mom's Crumb's
2 1/2 cups flour
3/4 cup granulated sugar
2/3 cup butterCombine all ingredients well.Poppy Seed Filling
1 pound poppy seeds
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter
1 cup hot milk
Grated lemon rind from 1 lemonCombine all of the ingredients and beat well. Set aside until ready to use. (I always make this in advance and let it sit).Ground Nut FillingBasically the same as above, except you omit the lemon. Mom once in a while would add some vanilla and if she used almonds, she would add some almond extract ( dont add too much as almond extract is very potent).1 pound ground nuts, your choice
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter
1 cup hot milkCombine all of the ingredients and beat well. Set aside until ready to use. ( I always make this in advance and let it sit.)
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chicken with dill sauce - kurczeta z sosem koperkown
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1 cup half-and-half
3 tablespoons all-purpose flour
1 tablespoon minced dill weed
1 teaspoon lemon juiceHeat chicken, water, salt and white pepper to boiling in skillet reduce heat. Cover and simmer until thickest pieces of chicken are done, 45 to 50 minutes. Remove chicken keep warm.Shake half-and-half and flour in tightly covered jar. Stir half and half mixture, dill weed and lemon juice into pan juices. Heat to boiling, stirring constantly boil and stir 1 minute. Pour some of the sauce over chicken serve with remaining sauce and with spätzle or cooked cauliflower, if desired.
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1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1 cup half-and-half
3 tablespoons all-purpose flour
1 tablespoon minced dill weed
1 teaspoon lemon juiceHeat chicken, water, salt and white pepper to boiling in skillet reduce heat. Cover and simmer until thickest pieces of chicken are done, 45 to 50 minutes. Remove chicken keep warm.Shake half-and-half and flour in tightly covered jar. Stir half and half mixture, dill weed and lemon juice into pan juices. Heat to boiling, stirring constantly boil and stir 1 minute. Pour some of the sauce over chicken serve with remaining sauce and with spätzle or cooked cauliflower, if desired.
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hungarian chocolate cake - rigo jansci
Posted by CookinMom at recipegoldmine.com 8/15/2001 7:54 pmSource: Recipe courtesy Wayne Harley Brachman - foodtv.comChocolate Sponge
8 ounces semisweet chocolate
6 eggs
3/4 cup granulated sugar
1 tablespoon espresso powder, dissolved in 1 tablespoon water
1/2 cup Dutch processed baking cocoaCocoa Whipped Cream Filling
1/4 cup unsweetened cocoa
1/2 cup confectioners sugar
2 cups heavy cream
Raspberry and apricot preservesPreheat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.Meanwhile, make the filling. Sift the cocoa and confectioners sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.Ganache Frosting
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons pailettes de feuilletine (optional)
1 tablespoon cocoa nibs (optional)Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the feuilletine and nibs. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.Yield: 10 squares
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Posted by CookinMom at recipegoldmine.com 8/15/2001 7:54 pmSource: Recipe courtesy Wayne Harley Brachman - foodtv.comChocolate Sponge
8 ounces semisweet chocolate
6 eggs
3/4 cup granulated sugar
1 tablespoon espresso powder, dissolved in 1 tablespoon water
1/2 cup Dutch processed baking cocoaCocoa Whipped Cream Filling
1/4 cup unsweetened cocoa
1/2 cup confectioners sugar
2 cups heavy cream
Raspberry and apricot preservesPreheat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.Meanwhile, make the filling. Sift the cocoa and confectioners sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.Ganache Frosting
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons pailettes de feuilletine (optional)
1 tablespoon cocoa nibs (optional)Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the feuilletine and nibs. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.Yield: 10 squares
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apple baba - yablochnaya baba
Posted by Joyce's at recipegoldmine.com 9/1/2001 6:50 am4 tart apples (such as Granny Smith), peeled,
cored, quartered and thinly sliced crosswise
2 1/4 cups granulated sugar
1 teaspoon cinnamon
4 large eggs
1 cup vegetable oil
1/2 cup fresh orange juice
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour
1 teaspoon baking powder
Confectioners sugar for sprinkling Preheat oven to 350 degrees F. Grease a 10-inch tube pan.Place the apples in a large bowl, sprinkle with 1/4 cup of the sugar and the cinnamon and set aside.In a large bowl, beat the eggs and the remaining 2 cups of sugar with an electric mixture until pale yellow and thick. Gradually beat in the oil, orange juice and vanilla extract.Sift together the flour and baking powder. Gradually add it to the egg mixture, stirring with a wooden spoon. You will have the consistency of thick honey. Fold the apples into the batter, making sure they are well distributed. Pour the apple batter into the prepared pan and smooth the top with a rubber spatula. Bake until the top is well browned and splitting, about 1 1/2 hours.Invert the baba onto a rack and cool. Sprinkle with confectioners sugar just before serving.Serves 8 to 10.
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Posted by Joyce's at recipegoldmine.com 9/1/2001 6:50 am4 tart apples (such as Granny Smith), peeled,
cored, quartered and thinly sliced crosswise
2 1/4 cups granulated sugar
1 teaspoon cinnamon
4 large eggs
1 cup vegetable oil
1/2 cup fresh orange juice
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour
1 teaspoon baking powder
Confectioners sugar for sprinkling Preheat oven to 350 degrees F. Grease a 10-inch tube pan.Place the apples in a large bowl, sprinkle with 1/4 cup of the sugar and the cinnamon and set aside.In a large bowl, beat the eggs and the remaining 2 cups of sugar with an electric mixture until pale yellow and thick. Gradually beat in the oil, orange juice and vanilla extract.Sift together the flour and baking powder. Gradually add it to the egg mixture, stirring with a wooden spoon. You will have the consistency of thick honey. Fold the apples into the batter, making sure they are well distributed. Pour the apple batter into the prepared pan and smooth the top with a rubber spatula. Bake until the top is well browned and splitting, about 1 1/2 hours.Invert the baba onto a rack and cool. Sprinkle with confectioners sugar just before serving.Serves 8 to 10.
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rugelach
Posted by bettyboop50 at recipegoldmine.com April 27, 2001My Mother always made rugelach and boy, were they delicious. You cant eat just one of these scrumptious little pastries. I have them with \napricot preserves and almonds, which is delicious (love the combination of apricot and almonds). I cant wait to try them.Cream Cheese Pastry
1 cup (2 sticks) unsalted butter, chilled
8 ounces cream cheese, chilled
2 tablespoons granulated sugar
2 cups all-purpose flour
2 egg yolks
1 teaspoon vanilla extractFilling
1/2 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup seedless raspberry preserves
3/4 cup dried currants
3/4 cup finely chopped walnutsIn a medium-size mixing bowl, combine the butter, cream cheese, sugar, and flour. Using a pastry blender or your fingertips, combine well until the mixture resembles coarse meal.In a separate bowl, combine the egg yolks and vanilla extract. Add the yolks to the flour mixture and mix until smooth. Form the dough into three equal pieces. Form each piece into a round ball and on a clean work surface, with the palm of your hand, flatten the balls slightly and wrap each individually in plastic wrap. Refrigerate 5 or 6 hours or overnight.Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.In a small bowl, combine the sugar and cinnamon and set aside.On a floured board or pastry cloth, roll one piece of the chilled dough into a 12-inch circle about 1/4 inch thick. Brush with 1/4 cup raspberry preserves. Sprinkle with one third each of the cinnamon sugar, currants, and walnuts. With a long sharp knife, cut the circle into 16 wedges. Starting at the wide end, roll up each wedge jellyroll style. Place each piece, seam-side down, on the prepared baking sheets, leaving about 1 inch between each piece. Repeat with the remaining dough and filling ingredients.Bake for 18 to 22 minutes, or until lightly browned. Let cool completely on a wire rack.Makes 48 cookies.
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Posted by bettyboop50 at recipegoldmine.com April 27, 2001My Mother always made rugelach and boy, were they delicious. You cant eat just one of these scrumptious little pastries. I have them with \napricot preserves and almonds, which is delicious (love the combination of apricot and almonds). I cant wait to try them.Cream Cheese Pastry
1 cup (2 sticks) unsalted butter, chilled
8 ounces cream cheese, chilled
2 tablespoons granulated sugar
2 cups all-purpose flour
2 egg yolks
1 teaspoon vanilla extractFilling
1/2 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup seedless raspberry preserves
3/4 cup dried currants
3/4 cup finely chopped walnutsIn a medium-size mixing bowl, combine the butter, cream cheese, sugar, and flour. Using a pastry blender or your fingertips, combine well until the mixture resembles coarse meal.In a separate bowl, combine the egg yolks and vanilla extract. Add the yolks to the flour mixture and mix until smooth. Form the dough into three equal pieces. Form each piece into a round ball and on a clean work surface, with the palm of your hand, flatten the balls slightly and wrap each individually in plastic wrap. Refrigerate 5 or 6 hours or overnight.Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.In a small bowl, combine the sugar and cinnamon and set aside.On a floured board or pastry cloth, roll one piece of the chilled dough into a 12-inch circle about 1/4 inch thick. Brush with 1/4 cup raspberry preserves. Sprinkle with one third each of the cinnamon sugar, currants, and walnuts. With a long sharp knife, cut the circle into 16 wedges. Starting at the wide end, roll up each wedge jellyroll style. Place each piece, seam-side down, on the prepared baking sheets, leaving about 1 inch between each piece. Repeat with the remaining dough and filling ingredients.Bake for 18 to 22 minutes, or until lightly browned. Let cool completely on a wire rack.Makes 48 cookies.
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rugelach
Posted by liz at recipegoldmine.com April 28, 2001Until CookinMom can be persuaded to post hers, here's one with a chocolate chip filling. These are very good.Pastry
1 cup unsalted butter, softened
6 ounces cream cheese, softened
2 3/4 cups unbleached white flour
1/4 teaspoon saltRaisin filling
1/2 cup granulated sugar
2/3 cup finely chopped raisins
1/2 cup finely chopped walnuts
2 teaspoons cinnamonChocolate Chip filling
3/4 cup semi-sweet miniature chocolate pieces
3/4 cup finely chopped walnuts
1/2 cup granulated sugar
1 tablespoon unsweetened powdered cocoa
1/2 teaspoon cinnamonGlaze
1 egg yolk, beaten
1/4 cup water
1/4 cup granulated sugarFor the pastry, in a large mixing bowl, cream the butter and cream cheese until light and fluffy. Add the flour and the salt and knead the dough lightly until well mixed. Wrap the dough in waxed paper or plastic and chill for at least 2 hours.Meanwhile, prepare the filling of your choice by combining all the ingredients. Set aside.When the dough has chilled for a couple of hours and youre ready to bake the rugelach, divide the dough into 9 equal pieces. Work with one piece at a time and keep the rest refrigerated. Roll each piece of dough into an 8-inch circle. Sprinkle the dough all over with about one-ninth of the filling. Gently press the filling into the pastry. Cut the circle into 8 pie-shaped wedges. Starting at the base of each wedge, roll to the point to form little horn-shaped pastries. Place each rugelach, point side down, on an unoiled baking sheet. Continue with the rest of the dough. When you have almost finished forming all the rugelach, preheat the oven to 375 degrees F.Combine the egg yolk with the water. Brush the tops with the beaten egg yolk mixture and sprinkle with sugar. Bake for 15 minutes or until golden brown.NOTE: This is a very soft dough. For easier handling, roll the dough out on a piece of waxed paper.
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Posted by liz at recipegoldmine.com April 28, 2001Until CookinMom can be persuaded to post hers, here's one with a chocolate chip filling. These are very good.Pastry
1 cup unsalted butter, softened
6 ounces cream cheese, softened
2 3/4 cups unbleached white flour
1/4 teaspoon saltRaisin filling
1/2 cup granulated sugar
2/3 cup finely chopped raisins
1/2 cup finely chopped walnuts
2 teaspoons cinnamonChocolate Chip filling
3/4 cup semi-sweet miniature chocolate pieces
3/4 cup finely chopped walnuts
1/2 cup granulated sugar
1 tablespoon unsweetened powdered cocoa
1/2 teaspoon cinnamonGlaze
1 egg yolk, beaten
1/4 cup water
1/4 cup granulated sugarFor the pastry, in a large mixing bowl, cream the butter and cream cheese until light and fluffy. Add the flour and the salt and knead the dough lightly until well mixed. Wrap the dough in waxed paper or plastic and chill for at least 2 hours.Meanwhile, prepare the filling of your choice by combining all the ingredients. Set aside.When the dough has chilled for a couple of hours and youre ready to bake the rugelach, divide the dough into 9 equal pieces. Work with one piece at a time and keep the rest refrigerated. Roll each piece of dough into an 8-inch circle. Sprinkle the dough all over with about one-ninth of the filling. Gently press the filling into the pastry. Cut the circle into 8 pie-shaped wedges. Starting at the base of each wedge, roll to the point to form little horn-shaped pastries. Place each rugelach, point side down, on an unoiled baking sheet. Continue with the rest of the dough. When you have almost finished forming all the rugelach, preheat the oven to 375 degrees F.Combine the egg yolk with the water. Brush the tops with the beaten egg yolk mixture and sprinkle with sugar. Bake for 15 minutes or until golden brown.NOTE: This is a very soft dough. For easier handling, roll the dough out on a piece of waxed paper.
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polish chrusciki
Posted by bettyboop50 at recipegoldmine.comThis was a treat my mother would always have around the house. The house would always smell great when she was making these delicious, crispy treats.About 2 to 3 dozen depending on the size you cut3 egg yolks
1 whole egg
1/2 teaspoon salt
1/4 cup confectioners sugar
1 tablespoon rum
1 teaspoon vanilla extract
1 cup flour
Vegetable oil for frying (heated to 375 degrees F)In a mixer bowl, beat egg yolks, egg and salt until very stiff, approximately 10 minutes. Beat in confectioners sugar, rum and vanilla extract.Add the flour all at once and beat well until incorporated.Turn dough out onto a floured board or surface. Knead until surface of the dough is blistered in appearance, about 7 minutes.Divide the dough in half. Roll out each piece of dough very thin. Cut each rectangle into 2-inch wide strips, then cut the strips into 4-inch lengths with a sharp knife. Make a 1-inch slit in the center of each strip and take one end and very gently pull it through the slit twisting slightly. Place on baking sheet until ready to fry.In a large soup or Dutch pot, heat oil to 375°F and drop the strips in frying about a 1/2 minute on each side or until a pale golden color is achieved. Remove with a slotted spoon and place on paper towels to drain excess oil.Place in a large bowl and sprinkle with confectioners sugar.Now sit back with a freshly brewed pot of coffee or tea and enjoy these delicious little treats. I bet you cant eat just one!
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Posted by bettyboop50 at recipegoldmine.comThis was a treat my mother would always have around the house. The house would always smell great when she was making these delicious, crispy treats.About 2 to 3 dozen depending on the size you cut3 egg yolks
1 whole egg
1/2 teaspoon salt
1/4 cup confectioners sugar
1 tablespoon rum
1 teaspoon vanilla extract
1 cup flour
Vegetable oil for frying (heated to 375 degrees F)In a mixer bowl, beat egg yolks, egg and salt until very stiff, approximately 10 minutes. Beat in confectioners sugar, rum and vanilla extract.Add the flour all at once and beat well until incorporated.Turn dough out onto a floured board or surface. Knead until surface of the dough is blistered in appearance, about 7 minutes.Divide the dough in half. Roll out each piece of dough very thin. Cut each rectangle into 2-inch wide strips, then cut the strips into 4-inch lengths with a sharp knife. Make a 1-inch slit in the center of each strip and take one end and very gently pull it through the slit twisting slightly. Place on baking sheet until ready to fry.In a large soup or Dutch pot, heat oil to 375°F and drop the strips in frying about a 1/2 minute on each side or until a pale golden color is achieved. Remove with a slotted spoon and place on paper towels to drain excess oil.Place in a large bowl and sprinkle with confectioners sugar.Now sit back with a freshly brewed pot of coffee or tea and enjoy these delicious little treats. I bet you cant eat just one!
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meat on a stick - patychky
Posted by Olga at recipegoldmine.com 1/8/2002 6:47 pm Source: Back Roads and Country CookingVery good, I made this for Ukrainian Christmas. I used pork tenderloin only. After you marinate for three hours and have skewered the meat put them in plastic bag and let the sticks make holes in the bag and put sticks upright in a casserole so that the meat marinate drains into the casserole through the holes overnight in the refrigerator. This will not make them soggy when you coat them. When you coat them pat them into a nice roll. Old-country meat dishes may seem like a lot of work, but the results make the work worthwhile. 3 pounds veal
3 pounds lean pork
6 cloves garlic
1/2 cup water
1/4 cup medium dry sherry
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper 2 cups breadcrumbs
1/2 teaspoon curry powder
Salt
Pepper
2 eggs plus 1 teaspoon oil and mix well Oil (peanut pil for frying is best at 350 degrees)
2 medium onions, chopped
1 tablespoon butter, softened Cut veal and pork into 1-inch cubes and place cubes in a large bowl. Chop garlic. In a small bowl, mix garlic water, sherry, wine vinegar, salt, and pepper. Pour over meat cubes and stir. Marinate meat cubes for at least 3 hours, or overnight, to allow flavors to blend. Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers. Squeeze cubes together. Continue to add meat until all the meat is used. You should fill 12 skewers.In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper. In a second shallow bowl, beat eggs. Dip skewered meat cubes in breadcrumbs. Coat with egg, then dip in crumbs again and pat into a roll. In a large skillet, heat about 1 inch of cooking oil. Fry skewers of meat cubes, a few at a time, until meat is lightly browned, turning to brown all sides. Combine onions and butter and spread in a large shallow baking dish. Place meat sticks on onions and bake in 275 degree F oven for about 1 hour, or until meat is no longer pink.Serves 12.
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Posted by Olga at recipegoldmine.com 1/8/2002 6:47 pm Source: Back Roads and Country CookingVery good, I made this for Ukrainian Christmas. I used pork tenderloin only. After you marinate for three hours and have skewered the meat put them in plastic bag and let the sticks make holes in the bag and put sticks upright in a casserole so that the meat marinate drains into the casserole through the holes overnight in the refrigerator. This will not make them soggy when you coat them. When you coat them pat them into a nice roll. Old-country meat dishes may seem like a lot of work, but the results make the work worthwhile. 3 pounds veal
3 pounds lean pork
6 cloves garlic
1/2 cup water
1/4 cup medium dry sherry
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper 2 cups breadcrumbs
1/2 teaspoon curry powder
Salt
Pepper
2 eggs plus 1 teaspoon oil and mix well Oil (peanut pil for frying is best at 350 degrees)
2 medium onions, chopped
1 tablespoon butter, softened Cut veal and pork into 1-inch cubes and place cubes in a large bowl. Chop garlic. In a small bowl, mix garlic water, sherry, wine vinegar, salt, and pepper. Pour over meat cubes and stir. Marinate meat cubes for at least 3 hours, or overnight, to allow flavors to blend. Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers. Squeeze cubes together. Continue to add meat until all the meat is used. You should fill 12 skewers.In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper. In a second shallow bowl, beat eggs. Dip skewered meat cubes in breadcrumbs. Coat with egg, then dip in crumbs again and pat into a roll. In a large skillet, heat about 1 inch of cooking oil. Fry skewers of meat cubes, a few at a time, until meat is lightly browned, turning to brown all sides. Combine onions and butter and spread in a large shallow baking dish. Place meat sticks on onions and bake in 275 degree F oven for about 1 hour, or until meat is no longer pink.Serves 12.
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old world kielbasi and sauerkraut
Posted by jerseyjan at recipegoldmine.com 3/26/02 5:53:31 pm2 (27 ounce) cans sauerkraut (washed and squeezed out)
1/2 cup (1 stick) salted butter, plus a little more
2 large onions diced
1 ring Polish smoked kielbasi (preferably from a good Polish butcher)
Salt/pepper/paprika
Caraway seed (optional)Melt butter in frying pan. Put in sauerkraut, onions, and seasoning. Fry kraut till softened. Add caraway seed if you desire. Slice kielbasi at a diagonal, fairly thin slices and fry along with the kraut till done (about 15 minutes). I usually boil my kielbasi first for about 10 minutes to get out extra grease, then slice and add to kraut and fry some more. Dont burn but let it get browned slightly
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Posted by jerseyjan at recipegoldmine.com 3/26/02 5:53:31 pm2 (27 ounce) cans sauerkraut (washed and squeezed out)
1/2 cup (1 stick) salted butter, plus a little more
2 large onions diced
1 ring Polish smoked kielbasi (preferably from a good Polish butcher)
Salt/pepper/paprika
Caraway seed (optional)Melt butter in frying pan. Put in sauerkraut, onions, and seasoning. Fry kraut till softened. Add caraway seed if you desire. Slice kielbasi at a diagonal, fairly thin slices and fry along with the kraut till done (about 15 minutes). I usually boil my kielbasi first for about 10 minutes to get out extra grease, then slice and add to kraut and fry some more. Dont burn but let it get browned slightly
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hungarian chicken paprikas and dumplings
Posted by jerseyjan at recipegoldmine.com May 31, 2001OK, here's the Hungarian part of me.1 (3 pound) chicken, cut into pieces
4 tablespoons butter
1/2 cup chopped onion
3 cloves garlic, chopped
Salt
2 heaping tablespoons sweet Hungarian paprika
1 tomato, peeled and chopped
1/2 to 1 cup chicken broth
3 tablespoons flour
1/4 cup heavy cream
1/2 cup sour cream, room temperatureBrown the chicken and onions and garlic in the butter till brown, adding salt midway. Remove the chicken and add paprika and cook for 1 minute.Add the tomato and 1/2 cup chicken broth, lower heat and simmer 5 minutes.Return chicken to the pan and cook for 30-40 minutes.Remove the chicken and keep it warm. Sprinkle the flour over the drippings, stirring briskly to smooth and blend and simmer for 3 minutes.Gradually add enough chicken broth to make 1 cup of liquid, then stir in the heavy cream. When it is heated through, turn off the heat and add the sour cream to the sauce, blending quickly so that it doesnt boil. Spoon over the chicken.Sometimes I omit the heavy cream and put in a pint of sour cream. Although my Mom did not do it, I occasionally add chopped green peppers and mushrooms to the cooking chicken. I sometimes would make it with boneless chicken breasts only, adjusting the cooking time accordingly. Sometimes I also remove the chicken skin and de-bone it. Not authentic Hungarian, I know. My Mom would kill me if she knew!!!Dumplings
2 cups flour
1 teaspoon salt
1 large egg
About 3/4 to 1 cup waterMix egg, salt and water. Add enough flour to make a soft dough. Heat a pot of water. Add salt. At the boil, make small teaspoonfuls of the dough and pull it off the plate into the water. When they come to the surface, cook 1-2 minutes and drain. Add to the paprikas sauce.In a pinch, you can just make wide noodles instead of the dumplings. Geez, with all my adjustments, it kinda loses its Hungarian-ness.
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Posted by jerseyjan at recipegoldmine.com May 31, 2001OK, here's the Hungarian part of me.1 (3 pound) chicken, cut into pieces
4 tablespoons butter
1/2 cup chopped onion
3 cloves garlic, chopped
Salt
2 heaping tablespoons sweet Hungarian paprika
1 tomato, peeled and chopped
1/2 to 1 cup chicken broth
3 tablespoons flour
1/4 cup heavy cream
1/2 cup sour cream, room temperatureBrown the chicken and onions and garlic in the butter till brown, adding salt midway. Remove the chicken and add paprika and cook for 1 minute.Add the tomato and 1/2 cup chicken broth, lower heat and simmer 5 minutes.Return chicken to the pan and cook for 30-40 minutes.Remove the chicken and keep it warm. Sprinkle the flour over the drippings, stirring briskly to smooth and blend and simmer for 3 minutes.Gradually add enough chicken broth to make 1 cup of liquid, then stir in the heavy cream. When it is heated through, turn off the heat and add the sour cream to the sauce, blending quickly so that it doesnt boil. Spoon over the chicken.Sometimes I omit the heavy cream and put in a pint of sour cream. Although my Mom did not do it, I occasionally add chopped green peppers and mushrooms to the cooking chicken. I sometimes would make it with boneless chicken breasts only, adjusting the cooking time accordingly. Sometimes I also remove the chicken skin and de-bone it. Not authentic Hungarian, I know. My Mom would kill me if she knew!!!Dumplings
2 cups flour
1 teaspoon salt
1 large egg
About 3/4 to 1 cup waterMix egg, salt and water. Add enough flour to make a soft dough. Heat a pot of water. Add salt. At the boil, make small teaspoonfuls of the dough and pull it off the plate into the water. When they come to the surface, cook 1-2 minutes and drain. Add to the paprikas sauce.In a pinch, you can just make wide noodles instead of the dumplings. Geez, with all my adjustments, it kinda loses its Hungarian-ness.
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