Cauliflower soup 
1 finely chopped onion
l tbsp flour
Pinch of parsley, salt, chili
l tbsp flour
Pinch of parsley, salt, chili
1 ½ tbsp hungarian “paprika”
½ cup of sour cream (not the low fat type) 2 tbsp butter or oil
Slowly fry l finely chopped onion – until golden; add pinch of parsley and 1 tbsp. flour and keep mixing until the bottom of pan is sticky; add pinch of salt, chili, 1 ½ tbsp. paprika and washed cauliflower (excluding stem); add 3 cups of water 2tsp. ketchup and a dash of curry. Simmer soup on low heat until flowers are tender; remove pot from heat and add sour cream - mix well, reheat and serve. You can leave the soup as is, or you can add Hungarian dumplings (csipetke).
Hungarian dumplings, “csipetke”
Mix one raw egg with 6 tbsp. flour
Shape a very hard dough by hand, adding more flour.
Form tiny balls and drop them into the slowly boiling soup, before adding sour cream, as indicated above.
Once dumplings rise to top – it is ready to eat.
Turn off heat, add sour cream – mix well.
Chicken Paprikas with “galuska”
½ cup of sour cream (not the low fat type) 2 tbsp butter or oil
Slowly fry l finely chopped onion – until golden; add pinch of parsley and 1 tbsp. flour and keep mixing until the bottom of pan is sticky; add pinch of salt, chili, 1 ½ tbsp. paprika and washed cauliflower (excluding stem); add 3 cups of water 2tsp. ketchup and a dash of curry. Simmer soup on low heat until flowers are tender; remove pot from heat and add sour cream - mix well, reheat and serve. You can leave the soup as is, or you can add Hungarian dumplings (csipetke).
Hungarian dumplings, “csipetke”
Mix one raw egg with 6 tbsp. flour
Shape a very hard dough by hand, adding more flour.
Form tiny balls and drop them into the slowly boiling soup, before adding sour cream, as indicated above.
Once dumplings rise to top – it is ready to eat.
Turn off heat, add sour cream – mix well.
Chicken Paprikas with “galuska”
Accompanied with softer dumplings, and a loaf of crusty home baked bread (my favorite is potato bread) and cucumber salad is an all time favorite.Very finely chop 2 large onions and slightly brown in 3tbs oil; Add 4 to 5 lbs. chicken breast cut into cubes or pieces if you use a whole chicken. Add 3 tbsp. Hungarian paprika, 2 tsp. salt and one large tomato and red pepper (each optional). Simmer chicken, without adding water, for about 1 hr. Remove chicken, add ½ cup or more sour cream. Mix well and serve with dumplings.
Brown onions lightly in oil. Add seasonings and chicken, brown 10 minutes. Cover and let simmer slowly until it is tender. It will smell wonderful! Remove chicken, add sour cream to drippings in pan and mix well. I sometimes add a pinch of curry at the end or more salt, paprika, etc.
Dumplings “galuska”
Mix 4 egg whites or 2 whole eggs with a cup of flour.
In a large pot, boil water with ½ teaspoon salt; From a flat plate with the help of a sharp straight knife, drop tiny pieces of dough into the boiling water. Dip knife in boiling water often, this will prevent the dough to stick.
When dumplings rise to top, pour them through a sieve and quickly rinse with cold water. Drain dumplings well, sprinkle with olive oil and, “black seeds” - optional (available in any Middle Eastern store)
Vadas (hunter’s dish)
Place in a pot:
1 Lean pot roast - meat
1-2 onions-cut in half
2 carrots-cut in half
2 parsnips-cut in half
5-6 cloves of garlic on top
salt, 3 bay leaves, dash chili
add 2 tablespoons of vinegar
1 teaspoon sugar
The day before you need this dish, put all ingredients in a pot and cover with water. Boil everything just for 1-2 minutes on stove top. When cool, put dish in fridge. The next day, remove meat, put in roasting pan with veggies & enough liquid to cover half of the meat. It should not float in water. Bake meat and vegetable at 375 C for about 1-1.5 hours., checking every 20 minutes and adding more of the boiled liquid as needed. When meat is tender, take it out of the pan, remove bay leaves, and blend vegetables in a mixer. Add more liquid, salt, chili & sour cream to taste and consistency you like. Slice cooled meat with sharp knife, place slices on a serving dish, and pour sauce on top. Serve with “galuska” – as above, or potato dumplings or pirogues.
Braised Red Cabbage
Place one shredded red cabbage in a pot. On top of cabbage pile, add 5 tbsp oil, 3-4 tbsp. vinegar, 2-3 tbsp. sugar, 2-3 large sliced onions, salt and pepper to taste and 2-3 bay leaves (optional).
Dumplings “galuska”
Mix 4 egg whites or 2 whole eggs with a cup of flour.
In a large pot, boil water with ½ teaspoon salt; From a flat plate with the help of a sharp straight knife, drop tiny pieces of dough into the boiling water. Dip knife in boiling water often, this will prevent the dough to stick.
When dumplings rise to top, pour them through a sieve and quickly rinse with cold water. Drain dumplings well, sprinkle with olive oil and, “black seeds” - optional (available in any Middle Eastern store)
Vadas (hunter’s dish)
Place in a pot:
1 Lean pot roast - meat
1-2 onions-cut in half
2 carrots-cut in half
2 parsnips-cut in half
5-6 cloves of garlic on top
salt, 3 bay leaves, dash chili
add 2 tablespoons of vinegar
1 teaspoon sugar
The day before you need this dish, put all ingredients in a pot and cover with water. Boil everything just for 1-2 minutes on stove top. When cool, put dish in fridge. The next day, remove meat, put in roasting pan with veggies & enough liquid to cover half of the meat. It should not float in water. Bake meat and vegetable at 375 C for about 1-1.5 hours., checking every 20 minutes and adding more of the boiled liquid as needed. When meat is tender, take it out of the pan, remove bay leaves, and blend vegetables in a mixer. Add more liquid, salt, chili & sour cream to taste and consistency you like. Slice cooled meat with sharp knife, place slices on a serving dish, and pour sauce on top. Serve with “galuska” – as above, or potato dumplings or pirogues.
Braised Red Cabbage
Place one shredded red cabbage in a pot. On top of cabbage pile, add 5 tbsp oil, 3-4 tbsp. vinegar, 2-3 tbsp. sugar, 2-3 large sliced onions, salt and pepper to taste and 2-3 bay leaves (optional).
Cover pan and simmer on low-med heat for about l hr. Cabbage will soon collapse. Keep it covered, but stir frequently in order to prevent it to burn down. It requires your attention, patience and quite a bit of time, but it is all worth the effort.
Variation: Add cranberries or raisons instead of sugar.
Variation: Add cranberries or raisons instead of sugar.
Cucumber Salad with Sour Cream (Tejfeles uborkasalata – goes with everything)
Peel and slice 2 english cucumbers very thin. Add dash of salt and let it stand for ½ hr. Squeeze water out of cuces, add 3-4 cloves crushed Serve well chilled, sprinkled with paprika
Hot Peppers stew - Lecso
Heat oil on med heat and add wilt 3-4 chopped onions; add hungrian paprika, 4-5 red sliced red or white peppers, 3-4 italian tomatoes, dash of salt and chili pepper. Mix slowly, and simmer for 15-20 minutes
Serve: with Tarhonya/Dumplings/Farfel/ mashed potatoes
Hortobágyi palacsinta
Preparation
Make a stew from 400 g diced leg of veal, 2 tablespoons of fat, 1 medium onion and 1 teaspoon paprika. Mince the meat, mix with 1-2 tablespoons of sour cream, add salt and pepper to taste. Boil the juice of the stew together with 25 dcl. sour cream. Fry 12 salted pancakes and fill with the minced meat, tucking in the ends. Arrange in an ovenproof dish and pour the paprika and sour cream sauce over the pancakes. Heat through in the oven, sprinkle with sour cream and serve decorated with parsley
Tandori Chicken
1 pkg Tandori Wings Seasoning Mix for Chicken ($1.29 IGA - "Encore")
4 boneless chicken breast cut in small cubes
Break 2 eggs and mix almost all of the seasoning mix in
Add meat and leave it in for ½ hour
In a skillet, heat frying oil. When it sizzles add pieces of meat, and fry them superficially. Remove sired meat, one by one and pout it aside. Slice 2-3 onions and spread on the bottom of an oven proof dish. Place chicken pieces on top of onions, mix the remaining powder with a little water and pour on top. Cover baking dish and bake for about a half an hour on 350 -375 degree – turning occasionally – making sure they do not get crispy. Serve with rice (I like the Moroccan style, with nuts and cranberries).
Moroccan rice:
Prepare “el dente” basmati rice ; fry almond slices in olive oil – it should become beige – not brow; discard burnt oil and repeat the same with dehydrated cranberries. Mix cooked rice, fried almonds and slightly roasted cranberries and add salt and pepper to taste.
Plum Dumplings
Peel and slice 2 english cucumbers very thin. Add dash of salt and let it stand for ½ hr. Squeeze water out of cuces, add 3-4 cloves crushed Serve well chilled, sprinkled with paprika
Hot Peppers stew - Lecso
Heat oil on med heat and add wilt 3-4 chopped onions; add hungrian paprika, 4-5 red sliced red or white peppers, 3-4 italian tomatoes, dash of salt and chili pepper. Mix slowly, and simmer for 15-20 minutes
Serve: with Tarhonya/Dumplings/Farfel/ mashed potatoes
Hortobágyi palacsinta
Preparation
Make a stew from 400 g diced leg of veal, 2 tablespoons of fat, 1 medium onion and 1 teaspoon paprika. Mince the meat, mix with 1-2 tablespoons of sour cream, add salt and pepper to taste. Boil the juice of the stew together with 25 dcl. sour cream. Fry 12 salted pancakes and fill with the minced meat, tucking in the ends. Arrange in an ovenproof dish and pour the paprika and sour cream sauce over the pancakes. Heat through in the oven, sprinkle with sour cream and serve decorated with parsley
Tandori Chicken
1 pkg Tandori Wings Seasoning Mix for Chicken ($1.29 IGA - "Encore")
4 boneless chicken breast cut in small cubes
Break 2 eggs and mix almost all of the seasoning mix in
Add meat and leave it in for ½ hour
In a skillet, heat frying oil. When it sizzles add pieces of meat, and fry them superficially. Remove sired meat, one by one and pout it aside. Slice 2-3 onions and spread on the bottom of an oven proof dish. Place chicken pieces on top of onions, mix the remaining powder with a little water and pour on top. Cover baking dish and bake for about a half an hour on 350 -375 degree – turning occasionally – making sure they do not get crispy. Serve with rice (I like the Moroccan style, with nuts and cranberries).
Moroccan rice:
Prepare “el dente” basmati rice ; fry almond slices in olive oil – it should become beige – not brow; discard burnt oil and repeat the same with dehydrated cranberries. Mix cooked rice, fried almonds and slightly roasted cranberries and add salt and pepper to taste.
Plum Dumplings
These are treats many people have never had. Plump potato dough surrounding a pitted plum juicy with sugar and cinnamon. Alternatively you can use apricots. Served with a hearty soup, the result is a flavorful treat or a complete meal.Peel 4 or 5 medium size potatoes and cook in salted water till soft.Drain and peel. Mash potatoes and add warm, to 4 cups of sifted flour and 1 tsp. of salt on a kneading surface. Make a well and add 1 beaten egg and knead gently till all is blend
ed. On a clean floured surface, roll dough out to ½ inch thick. Cut dough into 4 inch squares and put a pitted ½ or whole plum into center of each square. Place ½ tsp. sugar mixed with cinnamon in the middle of the plum. Fold corners to the middle and roll the dumpling in your hands till round. Cook a few dumplings at a time in salted boiling water for about 10 minutes.Remove gently with a slotted spoon. Place in a pan in which bread crumbs have been toasted (not burnt) in butter (one cup crumbs to 1/4 cup butter) and mixed with ½ cup of sugar and 2 tsp. cinnamon.Keep warm. When all the dumplings have been cooked and are in the pan, gently spoon the bread crumbs, butter, sugar and cinnamon mix over all. Serve warm with a dallop of Sour Cream if desired. Spinach sauce (Magyaros spenotfozelek)
This is creamed spinach with a Transylvanian touch.
1 lb. of fresh spinach or swiss chard, cooked, well drained and chopped - OR - 1 pack of frozen chopped spinach, thaw, cook and drain well
2 Tbs. butter
4 cloves of fresh garlic, finely chopped
2 Tbs. flour
¼ tsp. salt
1/8 tsp. ground pepper
¾ cup of cream OR milk
Melt in a small saucepan over low heat 2 Tbs. butter with 1 finely chopped fresh garlic clove. Saute garlic in butter a minute or so. Do not let garlic urn or it will be bitter. Blend in 2 Tablespoons flour to make a roux.Add ¼ tsp. salt, 1/8 tsp. pepper and heat until mixture bubbles, stirring constantly. Remove from heat. Add gradually ¾ cup of cream or milk.Return to heat and stir until mixture is smooth and thickened. Blend well drained spinach into sauce and serve.
This is creamed spinach with a Transylvanian touch.
1 lb. of fresh spinach or swiss chard, cooked, well drained and chopped - OR - 1 pack of frozen chopped spinach, thaw, cook and drain well
2 Tbs. butter
4 cloves of fresh garlic, finely chopped
2 Tbs. flour
¼ tsp. salt
1/8 tsp. ground pepper
¾ cup of cream OR milk
Melt in a small saucepan over low heat 2 Tbs. butter with 1 finely chopped fresh garlic clove. Saute garlic in butter a minute or so. Do not let garlic urn or it will be bitter. Blend in 2 Tablespoons flour to make a roux.Add ¼ tsp. salt, 1/8 tsp. pepper and heat until mixture bubbles, stirring constantly. Remove from heat. Add gradually ¾ cup of cream or milk.Return to heat and stir until mixture is smooth and thickened. Blend well drained spinach into sauce and serve.
Zserbo szelet
I learned this recipe from my mother, while pregnant with Suzy. When mother realized that I could not stop eating them, she refused to make more in fear of making me gain too much weight. Perhaps the reason why it is Suzy's favorite dessert.
I learned this recipe from my mother, while pregnant with Suzy. When mother realized that I could not stop eating them, she refused to make more in fear of making me gain too much weight. Perhaps the reason why it is Suzy's favorite dessert.
3 cups of all purpose flour
300 g butter
1 ½ cup sugar
2 egg yolks
dash of salt
1 pouch instant rising yeast
l tbs. sour 300 g butter
1 ½ cup sugar
2 egg yolks
dash of salt
1 pouch instant rising yeast
cream (optional)finely ground walnuts
raspberry jam
coco powder
Mix flour with butter to fine crumbs; let yeast rise in little warm milk and 1tsp sugar until frothy then add to flour mix; add egg, 1 cup sugar and work it to a smooth dough. Divided into 3 equal parts and let it rest for about an hour. Take a rectangular shape baking dish and spread one of the dough balls on it. Spread raspberry jam on top, then sprinkle one third of the walnuts on top. Repeat this by laying another dough on top of the walnuts, then the jam and walnuts. The last layer should be the dough.
Bake until it is light brown (not dark). Let it cool a little and prepare the chocolate frosting which will be spread on top of the dough.
In a small sauce pan, on medium heat, mix 1cup sugar, 6tbsp. coco powder and ¼ cup water and while stirring cook until it starts bubbling. Keep on mixing on a low heat until it becomes smooth and shiny. Remove from heat, add a little butter and spread mixture on top of the layered cake, while hot.
Let the cake cool, and preferably the next day, cut with a very sharp knife to small rectangular shapes. I usually put it in the freezer for a day before cutting for a sharper cut. It keeps up to 2 months frozen.
Mushroom Sauce with Dumplings
Wilt one finely chopped onion until it is yellow in color. Add ½ tsp. hungarian paprika, dash salt and one box
thinly sliced fresh mushrooms. Mix well and place one large ripe cut up tomato , a few pieces of red pepper and a little chili or black pepper on top. Cover and simmer for about a ½ hr. on medium heat, stirring occasionally. Do not add water, but when ready, add 2 tablespoons of sour cream and a dash of curry (optional).Serve with Hungarian dumplings as described above.
Wiener Schnitzel (Becsiszelet)
2 lbs. of veal cutlets trimmed of any sinew
1 to 2 whole beaten eggs
½ to 1 cup of flour
2 cups of fine white bread crumbs
salt
pepper
3 or 4 Tbls. of oil
2 fresh lemons quartered
Beat or pound the veal cutlets until very thin. I use two thick pieces of plastic and a hammer. Lightly salt and pepper the veal cutlets.Dip the pieces of veal into a dish of the flour, coat both sides and shake off the excess flour. The flour coating will help the egg coating to adhere.Dip the pieces of floured veal into the dish of the beaten raw egg and coat both sides. Press the pieces of veal into a bowl of fine white bread crumbs.
Heat the oil lard in a large frying pan. Some pople prefer lard. Lard has the advantage of not scorching as easily as butter and lard makes a tastier browned coating. Sauté the cutlets until they are a golden brown. The thin cutlets will cook quickly, it will not take long. Perhaps 4 min. on each side.
Do not cover finished cutlets with a cover. The steam will soften the bread crumb coating and it will fall off.Serve topped with quarters of lemon. The lemon juice is squeezed on the cutlet according to preference. Goes very well with mashed potatoes and cucumber salad – either of the above mentioned version.Note: Leftover cutlets are delicious cold in sandwiches with a mayonnaise dressing.
Pancakes - blintzes (Palacsinta served with a rich soup is a meal)Heavenly thin and silky crepes can be filled with strawberry or apricot jam, sweet or savory cottage cheese mixture, or many other delicacies. Mixing finely sliced apples with additional sugar and flour to the pancake mix before frying them, sprinkled with cinnamon sugar – is another delicious variation of this dish.
Mix 4 whole eggs with 2 cups sifted flour, 2 tsp. sugar and 2 cups of milk. Add egg and milk gradually to flour mixture, beating to a thin smooth batter. Let batter sit for ½ hour. This gets rid of the raw flour taste. Spoon 3 Tbls. on hot oil skillet. Will be very thin. Tilt skillet quickly in a circular motion to distribute batter over skillet. Brown lightly on both sides. Turning pancakes quickly over to the other side. Continue this until batter is used up.
As each crepe is done, spread with strawberry jam, roll up lightly and sprinkle with powdered sugar.
You can also fill crepes with I box creamy “bakers” cottage cheese, mixed with egg yolk, 3 tbsp. sugar and raisins (optional). These can be made ahead of time and reheated in a slow oven for a few minutes before serving it with a dollop of sour cream.
Serves 4 to 6.
Goulash Soup (Gulyasleves)
Slow cooking is the secret.
2 lb. beef chuck / or lamb
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening or oil of your choice
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
4 bay leaves
1 Qt. water
4 peeled and diced potatoes
¼ tsp. chili pepper
dash of currie powder (at the end)
chopped parsley
5 cloves of garlic
caraway seeds if desired (I like it)
2 parsley roots and 2 carrots
1 small white or red pepper (optional)
Preparation
Cut beef into 1 inch squares, add ½ tsp. salt. Chop onions and brown in shortening or oil, add beef and brown together thoroughly. Add paprika, salt, bay leafs and tomato. Let beef simmer in its own juice on low heat for about an hour or until meat is tender. Add water, more salt, diced carrots, parsley roots and potatoes and more salt. Cover and simmer until potatoes are done and meat is tender.
Egg dumpling batter:
1 egg
6 Tbsp. flour or more
1/8 tsp. salt
Mix enough flour to unbeaten egg and salt so that it becomes a stiff dough. Form little round dumplings and drop them ( one by one or prepare in advance) into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Garnish with chopped parsley and serve hot with dollops of sour cream (optional).
Glazed Chicken
Turn 6-8 very thinly sliced chicken breasts in flour;
Heat 2 tbsp. butter on medium heat. Add chicken pieces, next to each other, not overlapping, sprinkle each piece with chopped garlic, a little salt, chili and Italian herbs’ mixture (optional).
Roast each side, on moderate heat, turning often, until they are slightly red in color. Remove them as you go –adding new pieces to pan.
Finally, to the slightly burnt garlic pieces that remain in the hot pan, add 4tsp sugar or honey, more garlic, chili, salt, a little water and/ or a little lemon juice. Boil for a few minutes to absorb all flavors to make a thick glaze.
Tempura Veggies
Mix well with a fork: 1-2 eggs, 1 tbsp. flour, dash of salt & chili.
Add mixture of shredded potatoes, carrots, parsnips and sliced onions (
Fry one table spoon at a time, in hot oil, by turning them quickly.
Drain patties on paper towel.
To serve: scoop mash potatoes in middle of plate,
Place 2 tempura on each side, and 2 chicken pieces on other side.
Pour glaze over everything.
Garlic mashed potatoes:
Peel and boil in water 4 white potatoes for ½ hour
When fork goes in easy, drain potatoes and add a little milk,
2 tbsp. butter and 2 cloves chopped garlic.
Mash everything together or whip with electric mixer.
Tendori chicken wrap
1. Add half pkg. of “ Encore” Tendori chicken wings mixture to one egg.
Mix 2-3 cubed chicken breasts to this mixture and slowly fry chicken pieces in moderate (not too hot) oil. Place chicken on paper towel.
2. Heat wrap in oven for one minute, spread chicken on hot wrap, add fresh sliced onions, hot bell peppers and mint sauce. Roll and cut in half.
Mint sauce:
Mix a cup of plain yogurt with fresh chopped mint, add little salt, pepper and a dash of vinegar (optional)
Cucumber salad with onions.
Instead of garlic, you can also use a large thinly sliced onion. In this case, after squeezing the salted cuces, mix one glass of water with ¼ teaspoon of sugar and ¼ cup of vinegar. Place squeezed cucumbers in mixture and add onions.
This will stay good in refridgerator for a few days. Both salads go well with any stew or snitzle.Serves 4.
Stuffed Cabbage(Toltottkaposzta)
Stuffed Cabbage is the National dish of Serbia. No wedding or funeral feast would be complete without it. It consists of tightly rolled bundles of meat and rice held together by a soft wrappers of cabbage. The rolls are piled on a bed of silky sauerkraut. It is one of those dishes that once tasted, can never be forgotten. Cabbage and sauerkraut combine to make a mellow dish.
¾ lb. ground pork or beef each or just beef.
½ lb. Hungarian sausage(optional)
1 - 2 raw eggs
2 tsp. salt
1 Tbl. paprika
½ tsp. pepper corns
1 cup of rice
3 large Bay laurel leaves
2 white onions chopped
3 Tbl. shortening (use corn, peanut oil or lard).
1 large head of cabbage
1 bottle or pack of sauerkraut, rinsed in cold water.
Brown the chopped onion in shortening, and place in mixing bowl with ground meats, raw eggs, slightly cooked rice, paprika, salt.Mix well with your hands.
Take out the core of the cabbage. Leave head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess water off.
Place 2 Tbsp. of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger. Make as many as you can. Arrange the rolls in cooking pot. Put a few chunks of sausage here and there between the rolls.
Cover the rolls two-thirds full of water, arrange rinsed sauerkraut on top, sprinkle over the pepper corns and the bay leaves on top, COVER and cook slowly for about 1 ½ hours, or until the rice is tender.Serves 6. (Serve with good crusty bread and cold beer.)
Slow cooking is the secret.
2 lb. beef chuck / or lamb
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening or oil of your choice
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
4 bay leaves
1 Qt. water
4 peeled and diced potatoes
¼ tsp. chili pepper
dash of currie powder (at the end)
chopped parsley
5 cloves of garlic
caraway seeds if desired (I like it)
2 parsley roots and 2 carrots
1 small white or red pepper (optional)
Preparation
Cut beef into 1 inch squares, add ½ tsp. salt. Chop onions and brown in shortening or oil, add beef and brown together thoroughly. Add paprika, salt, bay leafs and tomato. Let beef simmer in its own juice on low heat for about an hour or until meat is tender. Add water, more salt, diced carrots, parsley roots and potatoes and more salt. Cover and simmer until potatoes are done and meat is tender.
Egg dumpling batter:
1 egg
6 Tbsp. flour or more
1/8 tsp. salt
Mix enough flour to unbeaten egg and salt so that it becomes a stiff dough. Form little round dumplings and drop them ( one by one or prepare in advance) into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Garnish with chopped parsley and serve hot with dollops of sour cream (optional).
Glazed Chicken
Turn 6-8 very thinly sliced chicken breasts in flour;
Heat 2 tbsp. butter on medium heat. Add chicken pieces, next to each other, not overlapping, sprinkle each piece with chopped garlic, a little salt, chili and Italian herbs’ mixture (optional).
Roast each side, on moderate heat, turning often, until they are slightly red in color. Remove them as you go –adding new pieces to pan.
Finally, to the slightly burnt garlic pieces that remain in the hot pan, add 4tsp sugar or honey, more garlic, chili, salt, a little water and/ or a little lemon juice. Boil for a few minutes to absorb all flavors to make a thick glaze.
Tempura Veggies
Mix well with a fork: 1-2 eggs, 1 tbsp. flour, dash of salt & chili.
Add mixture of shredded potatoes, carrots, parsnips and sliced onions (
Fry one table spoon at a time, in hot oil, by turning them quickly.
Drain patties on paper towel.
To serve: scoop mash potatoes in middle of plate,
Place 2 tempura on each side, and 2 chicken pieces on other side.
Pour glaze over everything.
Garlic mashed potatoes:
Peel and boil in water 4 white potatoes for ½ hour
When fork goes in easy, drain potatoes and add a little milk,
2 tbsp. butter and 2 cloves chopped garlic.
Mash everything together or whip with electric mixer.
Tendori chicken wrap
1. Add half pkg. of “ Encore” Tendori chicken wings mixture to one egg.
Mix 2-3 cubed chicken breasts to this mixture and slowly fry chicken pieces in moderate (not too hot) oil. Place chicken on paper towel.
2. Heat wrap in oven for one minute, spread chicken on hot wrap, add fresh sliced onions, hot bell peppers and mint sauce. Roll and cut in half.
Mint sauce:
Mix a cup of plain yogurt with fresh chopped mint, add little salt, pepper and a dash of vinegar (optional)
Cucumber salad with onions.
Instead of garlic, you can also use a large thinly sliced onion. In this case, after squeezing the salted cuces, mix one glass of water with ¼ teaspoon of sugar and ¼ cup of vinegar. Place squeezed cucumbers in mixture and add onions.
This will stay good in refridgerator for a few days. Both salads go well with any stew or snitzle.Serves 4.
Stuffed Cabbage(Toltottkaposzta)
Stuffed Cabbage is the National dish of Serbia. No wedding or funeral feast would be complete without it. It consists of tightly rolled bundles of meat and rice held together by a soft wrappers of cabbage. The rolls are piled on a bed of silky sauerkraut. It is one of those dishes that once tasted, can never be forgotten. Cabbage and sauerkraut combine to make a mellow dish.
¾ lb. ground pork or beef each or just beef.
½ lb. Hungarian sausage(optional)
1 - 2 raw eggs
2 tsp. salt
1 Tbl. paprika
½ tsp. pepper corns
1 cup of rice
3 large Bay laurel leaves
2 white onions chopped
3 Tbl. shortening (use corn, peanut oil or lard).
1 large head of cabbage
1 bottle or pack of sauerkraut, rinsed in cold water.
Brown the chopped onion in shortening, and place in mixing bowl with ground meats, raw eggs, slightly cooked rice, paprika, salt.Mix well with your hands.
Take out the core of the cabbage. Leave head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess water off.
Place 2 Tbsp. of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger. Make as many as you can. Arrange the rolls in cooking pot. Put a few chunks of sausage here and there between the rolls.
Cover the rolls two-thirds full of water, arrange rinsed sauerkraut on top, sprinkle over the pepper corns and the bay leaves on top, COVER and cook slowly for about 1 ½ hours, or until the rice is tender.Serves 6. (Serve with good crusty bread and cold beer.)
Pink Lentil Curry -
Lentils are a wonderful source of protein, calcium and iron. They are a staple ingredient in Indian cooking, and combine well with many different seasonings. You may be most familiar with brown or green lentils, but did you know lentils can also be black, yellow and pink? Look for these more exotic varieties in Indian and specialty food stores. Similarly, not all curry powders are the same, ranging from quite mild to very hot. In making this dish, start with a small amount and taste it to be sure your dish meets the comfort and taste level of your guests. This dish is filled with exotic flavor and can be served as an entrée with rice or as a side dish alone.
Food as MedicineTurmeric is a major component of curry. In a recent study, two important enzymes (UDP glucuronyl transferase and glutathione-S-transferase) that help the liver detoxify blood were elevated in rats that were fed turmeric as opposed to the controls. This suggests turmeric can support liver function.
Ingredients
1 pound pink lentils1 tablespoon expeller-pressed canola oil1/2 cup carrots, chopped1/2 cup celery, chopped1 cup onion, chopped2 cup cabbage, choppedCurry powder to taste4 cloves garlic, mashed1 tablespoon chopped gingerroot1 tablespoon soy sauce, or to taste4 cups hot cooked rice
Instructions
1. Pick over lentils, removing any stones or foreign matter. Place in a bowl or colander and rinse thoroughly. Place lentils in pot with enough cold water to cover well. Bring to a boil, lower heat, and cook, partially covered, until lentils become a thick mush (about one hour). 2. Meanwhile, heat canola oil in skillet, add vegetables and a little water, stir and cover. Cook, stirring occasionally, until vegetables are barely tender. 3. Add curry powder, garlic and ginger. Stir, then replace cover and simmer until vegetables are tender. 4. Add vegetables and soy sauce to lentil mixture. Toss together, correct seasonings, and simmer for 10 minutes to blend flavors. 5. Serve with rice.
Stuffed Peppers (Toltottpaprika)
Stuffed Peppers was once a dish that was only made in the pepper and tomato growing season. Now we can enjoy this dish all year round. It makes a delectable meal. Slow, low cooking is the secret.
8 white or red peppers (do not use dark green)
½ lb. ground beef (or 1 lb. beef if you do not want to include pork)
½ lb. ground pork
1 raw egg
1 cup washed rice
2 - 8 oz. cans of crushed tomatoes (or 3 or 4 lbs. fresh peeled tomatoes) , you can replace this with cream of tomato soup
1 large white onion, chopped
2 Tbsp. good Hungarian Paprika (buy imported sweet)
1 tsp. salt
2 Tbls. sugar (do not omit)
¼ tsp. black pepper corns
2 whole Bay laurel leaves
1 cup water only if needed
Cut off the tops of peppers and reserve. Take out the seeds. In mixing bowl, place the ground meat, raw egg, washed rice, salt and paprika. Mix well with clean hands.
Stuff peppers, using all the meat mixture. If you have some left over, make a few balls. Set peppers up-right in cooking pot.
Add the tomatoes, sugar, onions and chopped tops of peppers over the peppers, toss in the black pepper corns and the bay leaves. Cover and slowly cook for about 1 1/2 hours. You could also bake in oven and, as mentioned, you can use 2 cans of tomato soup without diluting it.
If it looks too thick add a little water.Serves 4.
Dobostorta
(for 16 slices)
Preparation
Beat 6 eggs yolks with 120 g castor sugar, then gradually add 200 g flour and the stiffly beaten whites of 6 eggs and 30 g melted butter. Spread on a upturned, greased and floured sponge tin and bake 6-10 rounds from mixture. Caramelize 150 g sugar with 1-2 drops of vinegar and pour over the most attractive slice. Before the toffee hardens, use a knife to cut lines on the surface to mark the slices. To make the cream filling, mix 4 spoons of milk, 150 g castor sugar and 100 g grated chocolate in a bowl over boiling water, beating until thick. Allow to cool then whisk with 20 g castor sugar flavored with vanilla and 200 g butter. Spread this cream on the sponge rings and on the side of the cake, carefully place the ring with the toffee on the top and decorate with whipped cream. (filling can be substituted with 500 ml. whipped cream slowly cooked with ½ cup of sugar and 5 tbs. of pure cocoa. Stir constantly and cook for about 3 min. After it starts boiling, remove from heat, put it in fridge till the next day - when it will be ready to be whipped to a smooth chocolate filling).
Körözött
Ingredients
100 g/4 oz soft feta or cream cheese, 100g/4 oz butter, 2 teaspoon paprika, ½ teaspoon mustard (optional), 2 tablespoon beer (optional – it makes it creamy and enhances its taste), half teaspoon ground caraway seeds (optional ), 1 bunch chopped chives or 1 tablespoon chopped onion and ltsp. crushed garlic (optional)
Preparation
Work with the cheese and butter at room temperature. Mix all the ingredients thoroughly together to make a smooth paste. You can achieve this with a mixer. Decorate with chopped chives.
This spread is usually eaten with toast or crusty bread, but it can also be used for stuffing peppers. Traditionally, the spread is prepared at the table, during a beer-drinking session.
Éclairs and cream puffs
Éclairs and cream puffs are made from exactly the same choux paste mixture that is used for PARIS-BREST. The baked puffs are filled with whipped cream or pastry cream and dipped into melted chocolate.
PROFITEROLES are cream puffs filled with ice cream and covered with chocolate sauce.
The traditional Christmas dessert, CROQUEMBOUCHE is made from cream puffs filled with pastry cream and “glued” together in the shape of a tree.
Choux Pastry - 30 cream puffs:
1 cup water
4 Tb. Butter, cut into small pieces
¼ tsp salt
1 cup all purpose flour
4 eggs
Pour the water into a heavy saucepan. Add the butter. Cook over low heat adjusting the heat so that the butter melts completely at the moment that the water reaches boiling point. Add the salt and flour all at once. Beat in the flour vigorously and stir over low heat for two or three minutes until the dough forms a ball. The bottom of the pan will be covered with a thin glaze of flour. Remove the pan from the heat and beat in the eggs one at a time, using a wooden spatula.
Pastry cream:
5 egg yolks
½ cup sugar
4 Tb. cornstarch
1½ cup milk
2 Tsp. vanilla extract
Put the egg yolks, sugar, conrnstarch and ½ cup of the milk into a bowl. Stir with a wire whisk to combine. Heat the remaining 1 ½ cups of milk to simmering point. Add the hot milk to the egg yolk mixture and return to the saucepan. Heat gently until thickened, stirring constantly. Just before it thickens it will suddenly become lumpy. Do not panic – keep stirring rapidly and it will become smooth again. Add the vanilla.
Chocolate Topping: 6 oz. package semi-sweet chocolate pieces melted with 2Tb. of water - steer in 1Tb. butter. Cool mixture to room temperature and dip in the surface of the filled pastries.
Dobostorta
(for 16 slices)
Preparation
Beat 6 eggs yolks with 120 g castor sugar, then gradually add 200 g flour and the stiffly beaten whites of 6 eggs and 30 g melted butter. Spread on a upturned, greased and floured sponge tin and bake 6-10 rounds from mixture. Caramelize 150 g sugar with 1-2 drops of vinegar and pour over the most attractive slice. Before the toffee hardens, use a knife to cut lines on the surface to mark the slices. To make the cream filling, mix 4 spoons of milk, 150 g castor sugar and 100 g grated chocolate in a bowl over boiling water, beating until thick. Allow to cool then whisk with 20 g castor sugar flavored with vanilla and 200 g butter. Spread this cream on the sponge rings and on the side of the cake, carefully place the ring with the toffee on the top and decorate with whipped cream. (filling can be substituted with 500 ml. whipped cream slowly cooked with ½ cup of sugar and 5 tbs. of pure cocoa. Stir constantly and cook for about 3 min. After it starts boiling, remove from heat, put it in fridge till the next day - when it will be ready to be whipped to a smooth chocolate filling).
Stuffed Peppers was once a dish that was only made in the pepper and tomato growing season. Now we can enjoy this dish all year round. It makes a delectable meal. Slow, low cooking is the secret.
8 white or red peppers (do not use dark green)
½ lb. ground beef (or 1 lb. beef if you do not want to include pork)
½ lb. ground pork
1 raw egg
1 cup washed rice
2 - 8 oz. cans of crushed tomatoes (or 3 or 4 lbs. fresh peeled tomatoes) , you can replace this with cream of tomato soup
1 large white onion, chopped
2 Tbsp. good Hungarian Paprika (buy imported sweet)
1 tsp. salt
2 Tbls. sugar (do not omit)
¼ tsp. black pepper corns
2 whole Bay laurel leaves
1 cup water only if needed
Cut off the tops of peppers and reserve. Take out the seeds. In mixing bowl, place the ground meat, raw egg, washed rice, salt and paprika. Mix well with clean hands.
Stuff peppers, using all the meat mixture. If you have some left over, make a few balls. Set peppers up-right in cooking pot.
Add the tomatoes, sugar, onions and chopped tops of peppers over the peppers, toss in the black pepper corns and the bay leaves. Cover and slowly cook for about 1 1/2 hours. You could also bake in oven and, as mentioned, you can use 2 cans of tomato soup without diluting it.
If it looks too thick add a little water.Serves 4.
Dobostorta
(for 16 slices)
Preparation
Beat 6 eggs yolks with 120 g castor sugar, then gradually add 200 g flour and the stiffly beaten whites of 6 eggs and 30 g melted butter. Spread on a upturned, greased and floured sponge tin and bake 6-10 rounds from mixture. Caramelize 150 g sugar with 1-2 drops of vinegar and pour over the most attractive slice. Before the toffee hardens, use a knife to cut lines on the surface to mark the slices. To make the cream filling, mix 4 spoons of milk, 150 g castor sugar and 100 g grated chocolate in a bowl over boiling water, beating until thick. Allow to cool then whisk with 20 g castor sugar flavored with vanilla and 200 g butter. Spread this cream on the sponge rings and on the side of the cake, carefully place the ring with the toffee on the top and decorate with whipped cream. (filling can be substituted with 500 ml. whipped cream slowly cooked with ½ cup of sugar and 5 tbs. of pure cocoa. Stir constantly and cook for about 3 min. After it starts boiling, remove from heat, put it in fridge till the next day - when it will be ready to be whipped to a smooth chocolate filling).
Körözött
Ingredients
100 g/4 oz soft feta or cream cheese, 100g/4 oz butter, 2 teaspoon paprika, ½ teaspoon mustard (optional), 2 tablespoon beer (optional – it makes it creamy and enhances its taste), half teaspoon ground caraway seeds (optional ), 1 bunch chopped chives or 1 tablespoon chopped onion and ltsp. crushed garlic (optional)
Preparation
Work with the cheese and butter at room temperature. Mix all the ingredients thoroughly together to make a smooth paste. You can achieve this with a mixer. Decorate with chopped chives.
This spread is usually eaten with toast or crusty bread, but it can also be used for stuffing peppers. Traditionally, the spread is prepared at the table, during a beer-drinking session.
Éclairs and cream puffs
Éclairs and cream puffs are made from exactly the same choux paste mixture that is used for PARIS-BREST. The baked puffs are filled with whipped cream or pastry cream and dipped into melted chocolate.
PROFITEROLES are cream puffs filled with ice cream and covered with chocolate sauce.
The traditional Christmas dessert, CROQUEMBOUCHE is made from cream puffs filled with pastry cream and “glued” together in the shape of a tree.
Choux Pastry - 30 cream puffs:
1 cup water
4 Tb. Butter, cut into small pieces
¼ tsp salt
1 cup all purpose flour
4 eggs
Pour the water into a heavy saucepan. Add the butter. Cook over low heat adjusting the heat so that the butter melts completely at the moment that the water reaches boiling point. Add the salt and flour all at once. Beat in the flour vigorously and stir over low heat for two or three minutes until the dough forms a ball. The bottom of the pan will be covered with a thin glaze of flour. Remove the pan from the heat and beat in the eggs one at a time, using a wooden spatula.
Pastry cream:
5 egg yolks
½ cup sugar
4 Tb. cornstarch
1½ cup milk
2 Tsp. vanilla extract
Put the egg yolks, sugar, conrnstarch and ½ cup of the milk into a bowl. Stir with a wire whisk to combine. Heat the remaining 1 ½ cups of milk to simmering point. Add the hot milk to the egg yolk mixture and return to the saucepan. Heat gently until thickened, stirring constantly. Just before it thickens it will suddenly become lumpy. Do not panic – keep stirring rapidly and it will become smooth again. Add the vanilla.
Chocolate Topping: 6 oz. package semi-sweet chocolate pieces melted with 2Tb. of water - steer in 1Tb. butter. Cool mixture to room temperature and dip in the surface of the filled pastries.
Dobostorta
(for 16 slices)
Preparation
Beat 6 eggs yolks with 120 g castor sugar, then gradually add 200 g flour and the stiffly beaten whites of 6 eggs and 30 g melted butter. Spread on a upturned, greased and floured sponge tin and bake 6-10 rounds from mixture. Caramelize 150 g sugar with 1-2 drops of vinegar and pour over the most attractive slice. Before the toffee hardens, use a knife to cut lines on the surface to mark the slices. To make the cream filling, mix 4 spoons of milk, 150 g castor sugar and 100 g grated chocolate in a bowl over boiling water, beating until thick. Allow to cool then whisk with 20 g castor sugar flavored with vanilla and 200 g butter. Spread this cream on the sponge rings and on the side of the cake, carefully place the ring with the toffee on the top and decorate with whipped cream. (filling can be substituted with 500 ml. whipped cream slowly cooked with ½ cup of sugar and 5 tbs. of pure cocoa. Stir constantly and cook for about 3 min. After it starts boiling, remove from heat, put it in fridge till the next day - when it will be ready to be whipped to a smooth chocolate filling).
Punch Torta
Tortalapokból vilàgosbarna és rózsaszin réteges töltelékből àllo tortaszelet.
I. 8 toyasból piskota
1. Felsö és alső részt ( kb. 1 ujnyi vastag) levàgni es félre tenni. A többit kockàra vàgni es belekeverni a tölteléknek a felét or the whole thing. (If you want to make two colour layers: use half with coco powder, the rest with pink colouring).
II. Toltelék
2 evőkanàl kakaó
2 “ “ màlna vagy eper jam
4 “ “ rum
pici tej
5 dk mazsola
5 dk durvàra daràlt dió
III. össze àllitàs
1. Az egyik lapot megkenni jam-al és a fenti pépet egyenletesen ràhalmozni
(ez alulra kerul);
2. Felsôlapot is eperkrémmel megkenni és ràhelyezni a töltelékre.
Leboritani egy vàgò deszkàval és félnapot lenyomni.
IIII. Rozsaszin vonzat
1 evőkanal rum
1 evőkanal meggy kompót lé
1 evőkanal víz
30 dk. cukor
Tortalapokból vilàgosbarna és rózsaszin réteges töltelékből àllo tortaszelet.
I. 8 toyasból piskota
1. Felsö és alső részt ( kb. 1 ujnyi vastag) levàgni es félre tenni. A többit kockàra vàgni es belekeverni a tölteléknek a felét or the whole thing. (If you want to make two colour layers: use half with coco powder, the rest with pink colouring).
II. Toltelék
2 evőkanàl kakaó
2 “ “ màlna vagy eper jam
4 “ “ rum
pici tej
5 dk mazsola
5 dk durvàra daràlt dió
III. össze àllitàs
1. Az egyik lapot megkenni jam-al és a fenti pépet egyenletesen ràhalmozni
(ez alulra kerul);
2. Felsôlapot is eperkrémmel megkenni és ràhelyezni a töltelékre.
Leboritani egy vàgò deszkàval és félnapot lenyomni.
IIII. Rozsaszin vonzat
1 evőkanal rum
1 evőkanal meggy kompót lé
1 evőkanal víz
30 dk. cukor
Rigo Jancsi
Stuffed chicken for Appy:
fry 1 large onion, when cool, add 2-3 eggs, chili pepper and salt to taste, chopped parsley or cilantro and a little curry powder. Instead of bread, add enough oatmeal flakes that stuffing is loose, however, firm enough to stay on top of meat - under raised skin of chicken breast. Smear mixture of hot sauce and BBQ sauce on top of each well packed stuffed breast and bake on 375 until done - skin must be somewhat crisp and beautifully roast. Make any sauce and side dish you like. The way Appy likes a mushroom and tomato sauce and boiled broccoli: fry onions, add chopped mushrooms, add cherry tomatoes, salt and chili pepper, simmer slowly until desirable consistency. Serve chicken on top of sauce, accompanied with minty sauce: yoghurt, chopped dry mint with sliced(english) or cubed (egyptian) and salt as desired.
