Recipezaar: Hungarian,Hungarian recipes

Iron Curtain Goulashsuppe

Wed, 05 Mar 2008 18:54:00 -0500

During the cold war I zig-zagged across the iron curtain and found myself one day in Buda- Pest the next day in Prague, the next day in Leipzig. I complied this pan central european beef stew by trying to take the best of each region. Then I Americanized it a bit, but mainly because the Hungarian agent I stole the last bit from threatened me with a fate worse than death should he ever taste his great grandmothers goulash Stateside. I contemplated killing him quietly, but decided to just tweak the recipe. His name was Alton something...anyway... -- posted by beefytee

Goulash Soup - Pork or Lamb (Júhus Vagy Diszno Gulyas)

Wed, 12 Mar 2008 18:53:41 -0400

Gulyás is a very traditional Hungarian dish and is one of the five most popular meat dishes on the North American cooking scene. Shepherds cubed the meat and cooked it with onions in a bogrács a heavy iron kettle and slowly stewed the dish until liquid was gone. With lots of liquid, it became Gulyásleves soup, but if less liquid was used; it was just Gulyás, a meaty stew. It is very delicious both ways with plenty of white crusty bread and good red wine. -- posted by Chef Czegeny

Strudel Surprise!

Tue, 25 Mar 2008 15:08:48 -0400

This is filled with a Rich Creamy Cheese, Pistachio,Almond and a Raisin mixture. -- posted by ~Rita~

Crispy Fish Sausages

Mon, 31 Mar 2008 01:30:07 -0400

A delicious Hungarian dish that we just love! Serving size and yield is a guess. -- posted by Pneuma

Lecso

Fri, 25 Apr 2008 19:38:23 -0400

This Hungarian capsicum stew is easy to prepare and yummy. Serves 6 as a side dish, delicious with fried food eg. Schnitzel or fried mushrooms and potatoes. -- posted by Svetlana Sixveesix

Paprika Potatoes

Fri, 25 Apr 2008 19:43:01 -0400

This is a Hungarian side-dish, quick to make in a large frying pan. Goes well with fried mushrooms, schnitzel and lecso (capsicum stew). -- posted by Svetlana Sixveesix

Fried Potatoes With Onion and Kielbasa

Tue, 27 May 2008 01:28:51 -0400

A Hungarian recipe from Eva's Hungarian Kitchen site. You could use leftover boiled potatoes. -- posted by WiGal

Hungarian Cheese Spread (Liptauer)

Tue, 27 May 2008 23:56:45 -0400

I remember having something very similar to this as an appetizer at a party. When I asked for the recipe I was told that it was a family recipe from Hungaria and she just dumps it all in. I then decided to research it and this is what I have come up with. It is combination of several different recipes that I came across until I came up with the taste I remembered. -- posted by Huskergirl

Pigs in the Blanket Aka Stuffed Cabbage

Wed, 28 May 2008 00:09:34 -0400

I started with Mom's recipe and modified it over the 25 years of my marriage. Also I learned a method of rolling the "pigs" from one of Martha Stewart's books. -- posted by Mama Cee Jay

Creamed Pheasant (Or Chicken) Eastern European

Wed, 28 May 2008 00:17:16 -0400

I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal. -- posted by Huskergirl

Hungarian Gerbeaud

Wed, 28 May 2008 18:34:27 -0400

This is a famous cake served in the Gerboud Bakery/Cafe which boasts itself as being the first Cafe to open in 1861 on Vorosmarty in the heart of Budapest, that could surpass the spledor and pomp of Parisian cafes. -- posted by CunSwim

Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven

Thu, 29 May 2008 02:01:23 -0400

A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out! -- posted by French Tart

Csirke Paprikash / Chicken Paprikash

Fri, 30 May 2008 16:06:24 -0400

My Mother is Hungarian and this is someting we grew up eating and now my family loves it as well. I always find it amazing at how so few ingredients can make such rich flavor. Flavor actually improves the next day however it is rare that there are leftovers. It can be served with Nokedli/ Spetzli, rice or potatoes. I often make a simple cucumber salad as a side dish. -- posted by CunSwim

Cabbage - Noodles

Wed, 04 Jun 2008 18:05:54 -0400

I got this recipe from a fat free recipe site and then added what we like. The basic recipe sounded good but I added a few items to our family's tastes. It is easy and tastes great too! I usually serve this with a salad and garlic bread. -- posted by OceanLuvinGranny

Hungarian Mixed Bean Goulash

Wed, 04 Jun 2008 19:31:52 -0400

This is a rich thick stew. -- posted by morgainegeiser

Hungarian Rich Chocolate Hazelnut Torte

Wed, 04 Jun 2008 19:58:30 -0400

This is a recipe from the UK tv chef Silvena Rowe who specializes in making Eastern European food. She says these are inspired by smaller tortes she has eaten in Budapest. -- posted by Sarah_Jayne

Tomato Salad With Mustard-Basil Dressing

Wed, 04 Jun 2008 22:25:44 -0400

Hungarians like to "dress" up their tomatoes with sour cream and lots of cheese. This is a slimmed down version . -- posted by morgainegeiser

Mushrooms Paprika - Houby Paprikas

Thu, 05 Jun 2008 02:15:11 -0400

This Hungarian recipe comes from World Vegetarian Classics by Celia Brooks Brown. Posting this for ZWT 4. Looks like a vegetarian version of a stroganoff. -- posted by cookiedog

Hungarian Cucumber Salad

Thu, 05 Jun 2008 02:21:14 -0400

This is a hungarian dish from epicurious .com. Posted for ZWT4 -- posted by Lavender Lynn

Beef Paprikas

Thu, 05 Jun 2008 02:24:02 -0400

This is a Hungarian recipe from epicurious.com. This is posted for ZWT4. -- posted by Lavender Lynn

Sour Cream Fish Fillets

Thu, 05 Jun 2008 19:50:01 -0400

This is a Hungarian recipe called Betyar Fogas. This recipe is from recipegoldmine. -- posted by Lavender Lynn

Hearty Goulash Soup

Fri, 06 Jun 2008 00:04:05 -0400

This is a delicious recipe I found on Epicurious. It is best made a day ahead and re-heated. If it gets too thick, dilute with water to desired consistency. Posted for ZWT4. -- posted by MamaJ

Huszarcsok (Hussar's Kisses)

Sun, 08 Jun 2008 02:59:35 -0400

A so far an untried recipe; I found this in a old cookbook that's been on my shelf for years. I love this type of cookie and hope to make it soon. Don't use anything except real butter. Prep doesn't include chill time. Submitted for ZWT4 -- posted by momaphet

Hungarian Halousky

Sun, 08 Jun 2008 03:29:34 -0400

Potato Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She suggests serving it with Chicken Paprikash which I've also posted. -- posted by Engrossed

Spaetzel

Mon, 09 Jun 2008 00:42:52 -0400

Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She puts them in recipe#308261, which I've also posted. -- posted by Engrossed

Chicken Paprikash

Mon, 09 Jun 2008 01:10:57 -0400

I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She put recipe#308224 in it which was wonderful. I can't wait to try it with the recipe#308193 alongside. Warming, filling, comfort food. -- posted by Engrossed

Layered Cornmeal Casserole (Rakott Puliszka)

Sat, 14 Jun 2008 22:48:09 -0400

Recipe from the Cleveland Hungarian Heritage Museum. -- posted by Sue L

Bemaw's Goulash

Fri, 27 Jun 2008 02:29:01 -0400

This is my grandma's recipe for goulash. -- posted by ncsouthernbelle

Hungarian Lentil Soup

Wed, 02 Jul 2008 01:06:09 -0400

The robust cooking of Hungary is represented by this flavorful soup, best served with some flaky potato biscuits (Pogacsa). -- posted by JackieOhNo!

Moms' Hungarian Goulash

Wed, 02 Jul 2008 03:23:24 -0400

My mom makes great goulash. Being Hungarian, on my mothers' side, I learned very early how to make goulash. It's a staple in my house during those cold winter months. I've made it with beef, pork, lamb even chicken. Great when you're on a budget. BUT, you have to use Hungarian paprika, it's a whole other flavor! Goulash should be thick and you should be able to taste the paprika! I've seen some recipes and well they aren't authentic. -- posted by Serb Girl

Hungarian Potato Soup

Fri, 04 Jul 2008 03:50:10 -0400

A good basic potato soup with a Hungarian flavor. -- posted by Hungarian Gypsy

Skillet Goulash

Mon, 14 Jul 2008 22:46:20 -0400

This is a recipe adapted from an America's Test Kitchen fast and fresh recipe card. I made it for the family tonight, and they loved it. Using the steak made it fast and above the ordinary. -- posted by PanNan

Hungarian Biscuits

Fri, 25 Jul 2008 18:35:37 -0400

Deliciously soft biscuits that are delicious plain or chocolatey -- posted by Emma....x

Hungarian Stuffed Sauerkraut

Wed, 20 Aug 2008 02:20:16 -0400

This is a delicious Hungarian dish, usually made at Christmas time. My family loves it so much, that I have to make it more than once a year. As most Hungarian foods, this is a heavy one too! You can put the leftovers into the freezer, and warm it up even after a month. There is a saying in our country, which we use to describe a relationship, that was broken up, then warmed up again. "Only the sauerkraut is good warmed up", and this saying is true. It's just as good taken out of the freezer that it is served fresh. Enjoy! P.S: You shouldn't be choosey when you make this...you must taste it while preparing the raw meat!! -- posted by bagiem

Hungarian Chicken Soup

Mon, 25 Aug 2008 22:48:41 -0400

My Mom, made the greatest chicken soup. Unfortunately she didn't stay with us for long, so I didn't have time to learn from her. It took me years to bring it to perfection. Now I can say that it is "something like" my Mom's was. You can also make it with rooster, but in that case, two thighs, and a half of breast is enough. Enjoy! -- posted by bagiem

Hairy Bikers' Chicken Paprikas

Mon, 15 Sep 2008 14:27:41 -0400

Rich, red and ritzy, the three different paprikas add a smoky, sweet and spicy tang. -- posted by English_Rose

Chicken Goulash

Tue, 16 Sep 2008 22:30:14 -0400

Mouth-watering Hungarian goulash brimming over with chicken, onions and mushrooms. Paprika gives color and adds a spicy bite to the dish. Goulash originated in Hungary, and one of its most important ingredients is paprika which, together with tomatoes, produces a rich, deep red sauce. The best paprika still comes from Hungary, where it is produced in varieties that range from mild to very hot. Caraway seeds are added for texture and to help give the sauce its characteristic flavour. Traditionally, goulash is made with veal or pork, but it is adaptable to most meats, particularly chicken. Serve with baked or mashed potatoes and steamed green vegetables, such as cabbage and green beans. -- posted by English_Rose

Peppy Paprika Potatoes

Fri, 19 Sep 2008 18:40:35 -0400

This is peppery, spicy, comfort good. -- posted by ~Rita~

Chicken Saute With Paprika Sauce

Fri, 19 Sep 2008 22:56:36 -0400

Source: Bon Appetit November 2000 -- posted by Mom2Rose

Traditional Buttery French Croissants for Lazy Bistro Breakfasts

Fri, 26 Sep 2008 18:46:30 -0400

I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves. -- posted by French Tart

Real Hungarian Goulash

Tue, 07 Oct 2008 22:33:53 -0400

From Cook's Illustrated, Dec 2008. Use a chuck eye roast (RZ doesn't recognize this cut). Do not use hot, half-sharp or Spanish paprika; if you can, mail-order your sweet paprika and use a fresh container. Cook's Illustrated prefers The Spice House. The stew can be prepared up to 2 days ahead; do not add the optional sour cream until after reheating. Remove the hardened fat and add water to thin it. -- posted by DrGaellon

Veal Chops Paprikash

Mon, 20 Oct 2008 18:59:24 -0400

Another delicious recipe from my Williams-Sonoma "Steak and Chops" cookbook. DH and I found this to be wonderfully spicy. We used baby portabellas for the mushrooms instead of white and it worked well in the dish. Prep time includes the at least 15 minutes of letting meat stand at room temp. -- posted by Dr. Jenny

Margaret Lee's Easy Beef Goulash

Mon, 03 Nov 2008 23:31:09 -0500

This is a recipe I got from my boyfriend's mother when I was 16! Every time she made it for dinner, I would find an excuse to hang around. I know it is overly simplistic, but it is comfort food to the max! I have made it in the slow cooker as well. After all these years, I still enjoy this every now and then. -- posted by JackieOhNo!

Hungarian Mushroom Soup

Thu, 27 Nov 2008 16:16:41 -0500

This recipe create a wonderful, easy-to-prepare soup that came from my latest book, published in November, 2008. Tried and True Recipes from a Caterers KitchenSecrets of Making Great Foods (www.eloquentbooks.com/TriedandTrueRecipes.html) www.howfoodswork.blogspot.com -- posted by Chef #1045334

Crock-Pot Hungarian Beef Goulash

Tue, 09 Dec 2008 22:55:42 -0500

I had been searching for a good goulash recipe for quite some time, and finally made my own from bits of several others. No potatoes in this one (my crock-pot usually doesn't get them tender enough). It will need salt at the end or at the table - I cook with very little salt and add it at the end because many of my friends need low-sodium food. My SO has been telling people 'It was GOOD goulash' for days since I made it. Enjoy! -- posted by quondamquadrat

Apple Cake With Lemon Glaze

Thu, 11 Dec 2008 16:54:27 -0500

I love citrus and this is a fave in the summer. Origins are also Hungarian (how'd you guess?) Again, handed down to me by my grandmother. Please read entire directions first before attempting. The prep sounds complicated but if you read it you'll see it's really not and remember, it's an old recipe. -- posted by Serb Girl

Hungarian Oxtail Soup

Mon, 29 Dec 2008 16:54:24 -0500

As anyone who has had an oxtail soup will tell you - it's worth the wait. -- posted by Ice Cool Kitty

Marjoram Tokany

Mon, 29 Dec 2008 16:57:01 -0500

There is a different style Hungarian stew, tokány, a Transylvanian pörkölt stew that doesn't emphasize the use of paprika. This is a stew using marjoram for spice instead and is often served topped with sour cream.The meat in the tokány is cut into thin long slices, not cubed. -- posted by Ice Cool Kitty

Mustard Chive Spaetzle

Thu, 08 Jan 2009 00:58:58 -0500

A fusion twist on a Hungarian family favorite! If you've never made spaetzle before and do not have a spaetzle maker, this will require some practice and arm/wrist work while making it. However, you won't regret gaining this skill! Spaetzle is a wonderful side dish to any meal with sauce or gravy! It says it serves 4, but in my family, 2! -- posted by Gaia22

Aunt Sara's Chicken Paprikash

Fri, 16 Jan 2009 19:26:36 -0500

My Godmother makes the 'absolute best' chicken paprikash in the world. The reason....she adds veggies to the chicken while she's stewing it! The sour cream gravy actually tastes like something when you're eating it. It's not just onions, paprika and sour cream. Hope you like it, we sure do! We've enjoyed this recipe for 50 years!!! Comfort food at its best!!!! YYYUUUMMM!!!!! -- posted by Chef53Kathy

Chicken Paprika

Sun, 18 Jan 2009 02:05:34 -0500

This is a family favorite. Not for those on a diet. I got the recipe out of a magazine. It was an award winner. -- posted by VillageMom

Clay Pot Hungarian Chicken Paprika

Tue, 20 Jan 2009 14:23:26 -0500

This is adapted from a recipe that came with my Schlemmertopf clay pot. -- posted by mersaydees

Beans As in Somogy

Sat, 31 Jan 2009 20:05:27 -0500

From a 40 year old cookbook on Hungarian food that I found in the library. There's not much I would consider trying because of the ingredients (veal, lard, etc.), but this one sounds interesting. It calls for "double smoked" slab bacon which I doubt is readily available. -- posted by windhorse23

Hungarian Layered Potato Casserole

Sun, 01 Feb 2009 13:09:23 -0500

From an old library book. Sounded interesting. -- posted by windhorse23

Cabbage and Noodles (Healthy Version)

Mon, 02 Feb 2009 01:42:34 -0500

This is a healthier version of the classic Eastern European dish from "Skinny Chef" Jennifer Iserloh. It has cottage cheese for extra protein and is hearty winter fare! -- posted by blucoat

Goulash for 2

Fri, 06 Feb 2009 11:11:20 -0500

My husband and I usually eat this over egg noodles or pearl barley. This is great comfort food but I'm curious to see how many calories are in this dish! -- posted by Queen Dana

Pork Chops Debreczyn's Style (Hungarian Pork Chops)

Sat, 21 Feb 2009 10:07:04 -0500

Simple and delicious Hungarian dish. Recipe by famous polish chef and traveler Robert Maklowicz. -- posted by Chef dgrze

Meatloaf, European-Style;

Mon, 02 Mar 2009 18:05:35 -0500

This is a typical Meatloaf found in eastern European kitchens and restaurants. My Dad who was a wonderful cook brought this with him when he came to America in the 20's. I've added the glaze when I started to prepare it myself. Also he used to use minced garlic, not the other type I now use. Remember to get lean ground pork. The pork I remembered seeing in the supermarkets had very visible pork fat. Try not to purchase that type. Buttered parslied potatoes and cucumber salad go especially well with this dish. You can use either a loaf pan or a 9x13. One tip said she used a loaf pan and was able to extract the grease before adding the glaze. Both pans are usable. See which one works best for you. -- posted by SarikaKisSzentem

Mustard and Peppered Beef Stroganoff

Sat, 28 Mar 2009 17:18:55 -0400

Serve with rice or pasta. -- posted by English_Rose

Sweet & Sour Vegetarian Golabki (Stuffed Cabbage Rolls)

Wed, 01 Apr 2009 14:09:16 -0400

I have made cabbage rolls many times and was always disappointed until I made them this way. The most delicious recipe, hands down. I will never use another one. The Hunt's and the gingersnaps are essential. If the sauce needs thinning use a little apple juice. I serve these with pierogi, polish cucumber salad and poppy seed dinner rolls. -- posted by Suzy_Q

Garlic Schnitzel

Sun, 19 Apr 2009 23:57:16 -0400

This is the best "Wiener Schnitzel" recipe that I learned from my Hungarian mother-in-law. It is served with mustard "tartar sauce." You will love it. -- posted by Chef #489776

Hungarian Honey Cakes (Mézeskalács)

Sun, 26 Apr 2009 21:08:17 -0400

Entered for safe-keeping for ZWT. By Erzsébet Madzsar Györgyné, via http://www.jcu.edu/language/hunghemu/mezes-szalon.html. Ideal for decorated Christmas cookies; these are served at festivals year-round. Let the artist inside you emerge! Note that the dough needs to rest at least 1 day at room temperature. The number of cookies depends on the size of the cookie cutter. Small shapes do not work well, as the shape will distort during baking. This is also called Hungarian gingerbread. -- posted by KateL

Authentic Hungarian Goulash

Wed, 13 May 2009 22:11:48 -0400

recipe got from an old women visiting from hungry back in 1961 -- posted by Chef #1216418

Karl Ratzsch's Hungarian Beef Goulash

Sun, 17 May 2009 15:45:35 -0400

This recipe is from Karl Ratzsch's restaurant in Milwaukee where I have eaten many times when I lived in Chicago. You will notice the absence of tomatoes, green peppers, and other superfluous ingredients. -- posted by Dan-Amer #1

Turos Csusza -- Pasta With Cottage Cheese (Hungary)

Wed, 20 May 2009 15:18:42 -0400

This recipe was found on the internet at allrecipes.com. -- posted by Sydney Mike

Vanilla Kifli -- a Vanilla Cookie (Hungary)

Wed, 20 May 2009 15:20:24 -0400

This holiday cookie recipe was found on the internet at allrecipes.com. Preparation time does not include the time for the cookie dough to set for 2 hours. -- posted by Sydney Mike

Tangy, Creamy String Bean Soup (Hungary)

Wed, 20 May 2009 15:20:53 -0400

This recipe was located on the internet at allrecipes. com. -- posted by Sydney Mike

Creamy Hungarian Bean Soup

Tue, 02 Jun 2009 16:50:08 -0400

Another one for my growing poverty foods cookbook - who says frugal can't taste fantastic? Thanks AJ from gourmet-recipes-from-around-the-world. Soak the beans overnight (longer but uses no energy) or do the rapid soak - cover with water& bring to a boil, simmer 20 minutes, turn off heat, cover & let sit for an hour. -- posted by Buster's friend

Noodles and Pot Cheese (Turos Teszia)

Mon, 08 Jun 2009 02:26:40 -0400

This is from the Art of Hungarian Cooking, Ladies Auxiliary, New Brunswick, NJ, 1955. -- posted by Oolala

Count Nádasy's Chocolate Cake

Thu, 18 Jun 2009 01:39:32 -0400

This very rich Hungarian cake was found in a cookbook published by the trustees & employees of the Metropolitan Museum in NY in 1973 or so. The submitter says it should be eaten the day that it it made. -- posted by Dan-Amer #1

Jewish Stuffed Cabbage Ala Grossingers Hotel -- the Best!!

Wed, 24 Jun 2009 10:24:05 -0400

This is my adaptation of the recipe found in "The Art of Jewish Cooking" by Jennie Grossinger. GROSSINGERS was a hotel in the Catskills ( Upstate NY) . The Catskills ( there were many hotels there ) was known as the "Borsht Belt" because the hotel guests were mostly Jewish ( of European descent) . i have made a few modifications: The original recipe in the book calls for canned tomatoes simmered with beef bones: I use canned tomato sauce. The original recipe call for 2 Tb of honey only: I use 2 Tb honey + 1 Tb. brown sugar. The original recipe cooks it all in the heavy pot: I use an oven. The original recipe calls for chicken fat: I use olive oil. I start cooking the cabbage and while its cooking, I prepare the meat and the sauce-this saves some time ( a little bit anyway..) This stuffed cabbage recipe has a bit of sweetness but its not too sweet like many other recipes. I usually serve this with salad and crusty bread. -- posted by petlover

Hungarian Beef Goulash Aka "porkolt"

Sat, 04 Jul 2009 13:54:59 -0400

I took the original Hungarian version that my parents taught me, and added my own flare. I hope you like it as much as I do. For best results, use real Hungarian Paprika found in grocery or international food stores. This dish is best served with noodles, and preferably a traditional Hungarian cabbage salad. -- posted by Chef #489776

Hungarian Rice With Meat (Husos Rizs)

Tue, 21 Jul 2009 12:55:09 -0400

This is a great way to use up leftover rice and meat from a previous meal, and tastes great! I like to serve this in a bowl with some vinegarette salad on the side. Frugality is popular in Hungary, so even leftovers are brilliantly used to recreate dishes. This is our version of "fried rice." I also like to put taco sauce or tomato juice into the mix for added flavor. -- posted by Chef #489776

Zippy Spices for Flavoring Veggies

Tue, 21 Jul 2009 13:24:26 -0400

Thanks to one of my favorite Zaar vegetable recipes for inspiring this herb mixture. I make a small jar of this, then have it on hand when I need a quick ZIP to add to cooked (frozen) broccoli or cauliflower or vegetable medleys. Ideas below for add-ins to make a memorable side dish the kids will be begging you to make again and again! -- posted by Debber

Rakott Krumpli

Fri, 31 Jul 2009 11:53:32 -0400

A Hungarian potato and egg casserole. Can be made using a white sauce instead of sour cream for a thicker, less oily dish. -- posted by Cinnamon girl

Pork Ragu Hungarian Style

Thu, 13 Aug 2009 10:32:31 -0400

I tasted a dish that was named, "Ragu" in my favorite Hungarian restaurant, and made my own version from memory. This is a great way to spice up a simple pork cutlet, and have a delicious sauce that you can pour over pasta. For an added touch, you can add sour cream at the end. -- posted by Chef #489776

Parslied Egg Noodles

Thu, 13 Aug 2009 10:45:34 -0400

Extra special served with Hungarian Roast Chicken with Horseradish Sauce. This recipe comes from The Food Network Kitchens cookbook, that I won when I played in Iron Chef game. Enjoy! -- posted by Sharon123

Spiced Pickled Red Cabbage

Tue, 25 Aug 2009 02:57:45 -0400

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. -- posted by ~Rita~

Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup

Wed, 26 Aug 2009 18:06:22 -0400

From: The Bacon Cookbook by James Villas -- posted by Brookelynne26

Hungarian Noodles With Bacon and Cottage Cheese

Wed, 26 Aug 2009 18:09:02 -0400

From: The Bacon Cookbook , by James Villas -- posted by Brookelynne26

Jouw Cut

Mon, 14 Sep 2009 17:43:27 -0400

Hot, tasty and a tickle of acid. I really like this recipe. -- posted by Cooking Master

Chicken Paprikash (Hungarian Style I Think)

Mon, 28 Sep 2009 14:48:11 -0400

This is how my Grandma and Great Grandma have been making chicken paprikash forever. The recipes here on zaar are all gravies and thats not how we make ours. My Great Grandma was given a cookbook from the Hungarian Women's Auxilary in Detroit and that's where this comes from. I will also post a recipe for how we make kluskies seperately. Note: I never really measure, so with the paprika, you have to do this by taste and look. Oh! this is really easy to halve or cut down because 12 pieces of chicken is a lot, you defineitely don't have to use that many and you get the same result. -- posted by Melcat

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

Littlemafia's Potato Paprikash

Mon, 05 Oct 2009 16:50:17 -0400

Need something fast? Here you go...Oh, it can be done without the peppers too. Fry a sausage next to it if looking for something more consistent. Or slice it and add it to it, like my mom used to do.These days she doesn't eat a lot of potato paprikash,though. -- posted by littlemafia

Littlemafia's Hungarian Coleslaw

Mon, 05 Oct 2009 16:52:30 -0400

I have this recipe from a Hungarian website and it just makes me wanna make some paprikash with it. -- posted by littlemafia

Chicken Paprikas Omama Vargyas

Tue, 06 Oct 2009 11:31:18 -0400

Omama Etel Vargyas (Grandmother) was known for her awesome cooking talent even though she was totally blind. Her version of this traditional Hungarian dish always brought rave reviews when served over Nocadli (Spatzle). Best served with a simple garden salad and sliced sour dough rye bread. -- posted by rizabtwo (Chef #390866)

Apple Strudel Easy!

Sun, 11 Oct 2009 02:50:21 -0400

This is made easy with store bought puff pastry. I used a mix of dried nuts and dried fruit but you can use either or. -- posted by ~Rita~

Littlemafia's Hungarian Poppy Seed Cookies

Thu, 15 Oct 2009 15:49:45 -0400

Popular around the holidays. -- posted by littlemafia

Goulash Base Recipe

Mon, 19 Oct 2009 20:46:54 -0400

By meat I mean: beef, pork,veal,chicken, lamb. I do not add flour to it coz it changes the taste.The slower the cooking the better the flavor; thus this dish lends itself to crock-pot cooking very well. -- posted by littlemafia

Chicken Paprikash

Mon, 26 Oct 2009 15:16:51 -0400

This is a family favorite! My husband's mother used to make this recipe for him as a child, and she passed it down to me and now I make it for my children. I admit to lightening up the recipe a bit, but I did not sacrifice any flavor. This is creamy, comforting, filling, homey and downright delicious. Once you are full you will be going back for more bites just because you want more taste. I hope you enjoy this as much as we have over the years. -- posted by LizP

Fisherman's Soup - Halaszle

Mon, 09 Nov 2009 04:37:38 -0500

A delicious Hungarian fish soup. -- posted by littlemafia

Hungarian Cabbage and Potatoes

Mon, 09 Nov 2009 04:47:25 -0500

Originally made with lard, but we try to eat healthy and use oil. -- posted by littlemafia

Coca Cola Goulash

Mon, 09 Nov 2009 04:53:57 -0500

From elook.org -- posted by littlemafia

Paprika Chicken (For Diabetics)

Tue, 17 Nov 2009 16:21:40 -0500

Switch from sour cream to low fat yogurt for a more healthy choice. -- posted by ElaineAnn

Cheese Danish Pastries (Delkelekh)

Sun, 13 Dec 2009 23:42:31 -0500

LOVE cheese danish! Wonderful things to have around when unexpected (or expected) folks come a calling. Stashing for use sometime this holiday season. Found this in The New York Times. An old Hungarian recipe for Hanukkah adapted from Mindel Appel. *** Note - this dough needs an overnight rest time so plan ahead**** -- posted by Buster's friend

Hungarian Stuffed-Under-The-Skin Chicken

Mon, 14 Dec 2009 00:12:34 -0500

A wonderful chicken recipe I plan to use for 2 fresh chickens sitting in the fridge tomorrow. Expecting cold weather so this will smell great & warm the house at the same time. Found in The New York Times - an old Hungarian Hanukkah recipe adapted by Mindel Appel. -- posted by Buster's friend

Ggrandma Molnar's Stuffed Cabbage

Mon, 11 Jan 2010 11:36:28 -0500

My mother got this recipe from my grandfather's mother. Phew! She lived her life in southern Hungary. I have loved it since I was big enough to help mom peel the cabbage leaves. You could probably substitute diced tomatoes for the can of whole tomatoes, but I have never tried it that way. I still fix it the way I was taught as a little girl. I have also tried Bavarian Sauerkraut and its just as good. -- posted by saharann

Hungarian Cabbage Strudel

Mon, 11 Jan 2010 20:50:41 -0500

According to chef Andre Heimann of Andre's Cafe in Manhattan, and Andre's Hungarian Strudels & Pastries in Forest Hills, American' are not exposed to enough cabbage; they know cole slaw. This is his recipe for Cabbage Strudel which he got from Mrs. Herbst's, a Hungarian bakery on Third Avenue, now gone. He suggest serving it with a cucumber salad or a soup. -- posted by Ice Cool Kitty

Paprika Goulasch

Mon, 18 Jan 2010 00:15:41 -0500

This dish originated in Hungary but has been a family favourite since forever :-) I like to serve it with german potato dumplings, but Tagliatelle is also good. Sauteed red Cabbage as a side dish will go beautifully. -- posted by Jana Steinhagen

Baked Sour Cream Noodles (Low-Fat)

Mon, 18 Jan 2010 01:41:53 -0500

A creamy, cheesy, treasure of a find from the American Heart Association's cookbook. Traditionally we would think of this as a side dish, but at 396 calories per serving I wanted to make sure this recipe would fill us up without having to add large servings of meat or bread. It did! We like it served with 1/2 of a small grilled/broiled chicken breast and steamed veggies, but shrimp would also be a nice accompaniment. I am in constant search of low-fat, heart healthy recipes that actually fill us up. So often we find recipes listed as "low-fat" or "heart healthy" and the serving size is so small a person walks away from the table hungry or we are deceived by the words "low-fat" and eat 4x what the recommended portion size is defeating the original intent. This filling dish generously serves 4. We also like a tsp or so of onion powder added to the cheese mixture. If you are not on a sodium restricted diet, feel free to add salt to taste. The recipezaar database doesn't seem to recognize the yolk free egg noodles or low sodium worcestershire sauce so I will list the Nutrition Values as stated by the AHA. Calories 396, Total Fat 3.0 g, Sat Fat 1.0 g, Poly 0.5 g, Mono 0.5 g, Sodium 389 mg, Cholesterol 21 mg, Carbs 64 g, Protein 23 g, Fiber 3 g, Sugars 10 g. Dietary Exchange- 4 Starch, 2 Very Lean Meat. -- posted by Brenda.