Recipezaar: Potluck,Hungarian recipes

Kindli Cookies

Wed, 07 Nov 2001 13:30:55 -0500

A very different cookie for your holiday sweets tray. I have not tried this myself. -- posted by Lennie

Hungarian Beef Goulash

Thu, 31 Jan 2002 10:27:32 -0500

Hearty, inexpensive stew. Leftovers last very well in the fridge. -- posted by Mille®

Hungarian Vegetarian Cabbage Soup

Tue, 05 Mar 2002 10:43:02 -0500

We traditionally have this soup during the Passover week. -- posted by Mirj

Cheeseburger Pasta

Wed, 03 Apr 2002 11:47:17 -0500

-- posted by MizzNezz

Mom's Chicken and Dumplings (Chicken Paprika)

Fri, 12 Apr 2002 11:55:42 -0400

This was a staple at our house when I was growing up. My mom made this about two times a month and often had to double the dumplings! Since my mom is not good at exact measurements, I tried my best to recreate this great one pot meal from her verbal instructions. She calls this Chicken Paprika, but I am told it would have to have sour cream in it, and it doesn't, which is fine with me :) ****NOTE 1/15/08: I've adjusted the quantities of salt and paprika because depending on what kind of chicken you use, different amounts of water will be used, needing different amounts of spicing. You may also increase the pepper and garlic, if desired, but be careful as garlic should not be a dominant flavor in this dish. -- posted by Karen=^..^=

Little Cheesy Meatloafs

Thu, 18 Apr 2002 10:19:07 -0400

These little meatloaves are really a delight to serve. Everyone wants the recipe to take home. -- posted by JerriLea

Beef Noodle Casserole

Thu, 18 Apr 2002 10:50:27 -0400

Beffy, noodles and cheese The kids really dig into this. -- posted by MizzNezz

Paprika Chicken

Sat, 18 May 2002 11:44:47 -0400

A lovely dish to serve with hot noodles. Just for fun, try using different types of paprika. -- posted by Aroostook

Hungarian Goulash

Tue, 03 Sep 2002 17:54:20 -0400

A great hearty dish. -- posted by Sunflower

Haluska, Hungarian potato dumplings with cottage cheese

Mon, 09 Dec 2002 20:02:41 -0500

A hearty side dish or meatless main course. -- posted by Mark Kovach

Hungarian Goulash under Pressure

Sun, 12 Jan 2003 20:11:23 -0500

This is a roubust and well flavored goulash. Serve it in soup bowls with plenty of French bread for soaking up the gravy. -- posted by Tish

Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

Sun, 12 Jan 2003 20:30:58 -0500

One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included) -- posted by Karen=^..^=

Helen's Hungarian Coleslaw

Sun, 09 Feb 2003 20:01:07 -0500

Helen is my mother. no matter what i do, i cant get the coleslaw to taste like hers but this recipe comes very close. i think the love she had for us came through her pores when she squeezed the cabbage. cant buy that or duplicate it. thanks mom, i miss you terribly. -- posted by BoxO'Wine

Homemade Potato and Cheese Pierogies / Old Fashioned Perogies

Mon, 14 Jul 2003 20:03:43 -0400

. -- posted by Mimi Bobeck

Vlad's Veal (Crock Pot)

Thu, 24 Jul 2003 20:04:38 -0400

This is my version of Hungarian goulash. My father was from Transylvania, so this would be a great meal to serve Vlad the Impaler, or Dracula. -- posted by Mirj

Grandpa's Hungarian Kolacky

Fri, 14 Nov 2003 20:00:23 -0500

These cookies are SO light and SO YUMMY! This is my late grandfather's recipe; his favorite cookies to make for us, and my favorite to eat! Not sure if the spelling is completely correct; but he came straight from Hungary so I guess he'd know. :) Prep time does not include chill time. Yield is an estimate. (The jellies/pastry fillings used in this recipe can be found in cans in the baking isle of most grocery stores. I recommend using the "SOLO" brand.) -- posted by bug @<

Easy Ground Beef Stroganoff

Thu, 02 Jun 2005 14:16:07 -0400

So deliciouse, so easy. Whenever I make this everyone gobbles it up. Even my kids like it. I like it with spaetzle the best. But eiter way its deliciouse -- posted by munchiesdeli

Stuffed Cabbage Rolls (Galumkis or Galumkis)

Mon, 28 Nov 2005 21:38:41 -0500

Saw Tyler Florence make these on one of his shows. They looked very interesting, the end result has been tweaked and changed a bit. They now remind me of the Cabbage Rolls at my mother's house. These are very good and sweet & sour! They are also made with Brown Sugar Splenda. Just a little reminder, these taste better the next day. -- posted by Manami

Grandma's Pigs & Blankets

Mon, 02 Jan 2006 20:23:47 -0500

Meat & rice with seasonings wrapped in cabbage leaves and cooked in sauerkraut (or tomatoes, according to taste). I personally prefer sauerkraut to tomates. (Do not use both!) The quantities of sauerkraut (or tomatoes) are approximate. It depends on how much you like either of them, use as much as you like. I am also a fan of cooking with wine and beer, so once in a while I'll add about 1 cup stout beer to the meat mixture. -- posted by Chef Porkpie

Chicken Paprikash

Thu, 27 Apr 2006 12:47:29 -0400

This is a recipe I clipped from Newsday years ago, when I was learning to cook as a teen. Still works today -- posted by DiWriter

Baked Salty Sticks

Thu, 09 Nov 2006 17:29:56 -0500

Crispy, yummy and family loves it -- posted by Chef Giga

Old World Hungarian Goulash

Thu, 04 Jan 2007 20:54:03 -0500

One of the best goulash recipes I've ever come up with. I think that the original recipie I started out with used 2 lbs. beef stew meat, cut into 1-inch pieces instead of ground beef -- posted by Printessa

Quick Chicken Soup With Buttermilk Dumplings

Tue, 30 Oct 2007 01:09:01 -0400

This childhood favorite takes a third of the time with equal success. Refrigerator biscuits make the dumplings. It really is very tasty and delicious. Cottage Living Magazine, 10/2007 issue. -- posted by Manami

Blu Jam Cafe's Goulash

Wed, 30 Sep 2009 01:06:45 -0400

Cold weather is just around the corner so this recipe from the LA Times' SOS column, kindly provided by chef Kamil Majer Blu Jam Cafe on Melrose Avenue at an appreciative customer's request, caught my eye. The customer noted he is a first generation Hungarian-American, who for twenty years has been searching for a goulash recipe that even remotely resembled his beloved grandma's... & this is it. Not only does it reheat well, it actually tastes better the next day - another one for the brown bag wide mouth thermos. BTW - pork shoulder works fine too - just trim either of excess fat & shoot for a pound and a half of meat to cube. Final bonus - the fresh pork is relatively inexpensive, especially for the quality of the protein & its wonderful flavor. -- posted by Buster's friend