Saturday, June 16, 2018


Apple Cake Squares
3
cups
flour
2
Tbsp
baking powder
¾
cup
sugar
¾
cup
butter or margarine melted
4
large
egg, slightly beaten
3
Tbsp
sour cream
1
Tbsp
grated lemon peel


For the filling:
5
large
apple, chopped
¾
cup
brown sugar
1
tsp
cinnamon
1
Tbsp
lemon juice, freshly squeezed


salt to taste
1
Blend butter with flour and all dry ingredients.
2
Add grated lemon, eggs, sour cream and mix together.
3
Make soft dough and put in refrigerator to chill
4
Roll out half of the dough I/4" inch thick and put in a 12" x 13" baking pan,
5
Dough should line the pan fully, even going up the sides.
6
Peel and shred the apples using a cheese shredder
7
Sprinkle with lemon juice to stop the apples turning brown. Let stand for at least 15 minutes.
8
Taking handful of the shredded apples squeeze out the juice then spread the apples over the bottom layer of the pastry.
9
Sprinkle with the sugar, lemon peels and some cinnamon evenly over the apples.
10
 Roll out the second pastry circle, place on top of the filling making sure the whole pan is covered.
11
Seal side by rolling folding bottom pastry over the top on the edges.
12
 Press tight with fingers.
13
 Brush egg wash on top to cover the whole sheet.
14
 Sprinkle with sugar and with optional chopped walnuts
15
Pierce with fork on several places (to release the steams).
16
 Bake on 350*F for 35-45 minutes or until light golden brown.
17
 After baking let the pastry cool then slice into squares to serve.
18
 Enjoy!
Servings: 25
Yield: 25
Degree of Difficulty
Degree of Difficulty: Easy
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Nutrition Facts
Serving size: 1/25 of a recipe (4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories
237.34
Calories From Fat (44%)
105.05
% Daily Value
Total Fat 11.95g
18%
Saturated Fat 6.96g
35%
Cholesterol 58.75mg
20%
Sodium 76.58mg
3%
Potassium 115.03mg
3%
Total Carbohydrates 30.43g
10%
Fiber 1.48g
6%
Sugar 17.28g
 
Protein 3.3g
7%

Sunday, April 15, 2018

Chicken Paprika's with Dumplings
1 small chicken - cut in to 8 pieces and skin removed
1 large onion, minced
2 tsp Hungarian paprika
1 cups chicken broth
1/2 cup sour cream
1 each bay leaves
1 1/4 tsp cayenne pepper
4 large eggs
1 cup flour
1 Tbs unsalted butter
11/2 cup milk
1 can (15 oz) tomato peeled and cut into chunks
1 large green bell pepper seeded and sliced
Salt and black pepper to taste
1, Cut up and season both sides of chicken pieces with salt and pepper and let sit while you sauté the onions.
2, Place the butter and chopped onion in a big pot. Cook over medium/high heat until translucent, lower the heat, and add the paprika, mix well. (Careful not to burn the paprika)
3, Put chicken parts in the pot and brown slightly with the onion and paprika mixture.
4, Add bay leaves, garlic, cayenne pepper and broth to almost cover the chicken.
5, Bring to a boil, cover and simmer for 25 -30 minutes.
6, When the chicken is done, remove the chicken pieces to a plate to cool,
7, Using a spoon, draw some of the chicken sauce into a small
8, bowl and slowly mix the sour cream and 11/4 tbsp. flour.
9, Stirring constantly incorporate the mixture into the broth (there
10, should be no flour or sour cream chunks in the mixture).
11, FOR THE DUMPLINGS:
12, Set a large pot of water on to boil for the dumplings.
13, Combine eggs, milk, water, flour, and salt and mix together to form dough.
14, When water is boiling scrape the dough into the water a spoonful at a time.
15, Occasionally dip the spoon onto the boiling water so the dough
16, will not stick to the spoon.
17, Raise heat and boil dumplings for about 7 minutes. When they rise to the surface they are done.
18, Drain the water from the dumplings.
19, Serve up the dumplings, and pour sauce over them. Serve with the whole chicken pieces.
Nutrition Facts
Serving size: Entire recipe (107.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Amount Per Serving
Calories 3256.86
Calories From Fat (49%) 1600.82
% Daily Value
Total Fat 179.19g 276%
Saturated Fat 70.89g 354%
Cholesterol 1620.41mg 540%
Sodium 2138.04mg 89%
Potassium 5108.48mg 146%
Total Carbohydrates 195.81g 65%
Fiber 14.1g 56%
Sugar 84.93g
Protein 210.18g 420%

Saturday, November 18, 2017

Adi's Bean Soup


Ingredients:
1
lb
smoked pork neck bone
8
small
baby carrots sliced
1
medium
finely chopped red onion
4
large
finely chopped garlic cloves
1
large
bay leaf
2
15-oz
beef stock or water
2
Tbs
butter
1
¼ cup
half and half or milk
1
tsp
mild or hot Hungarian paprika
3
Tbs
flour
1
Tbs
fresh parsley, chopped
1
medium
parsnip, finely chopped
1
15-oz
can of peas
1
15-oz
can of kidney beans
1
15-oz
can of navy beans
1
4 ounces
real bacon bits
salt to taste
Preparation
1
Place neck bones in a medium saucepan and cover and boil for 40 minutes.
2
Remove bones from the pan cool slightly.
3
Remove meat from bones discard fat, skin, bones, and chop up the meat.
4
Add the meat, beans, pepper, paprika, bacon beets, carrot, onion, peas, garlic, bay leaf, parsley, and the parsnip in to the some saucepan.
5
Add water or beef stock to cover 2 inches above the beans.
6
Bring to a boil, reduce to a simmer and cook, partially covered, until beans are tender, 2 to 2 1/2 hours, stirring occasionally and adding additional water or broth to make sure beans are covered.
7
In a small skillet, sauté 2 tablespoons chopped red onion in butter until they are translucent. Add paprika and the flour, stirring and cooking for 1 minute. (careful not to burn the paprika)
8
Add to the soup, with a coder cup of half and half or milk, bring to a boil and simmer 14 more minutes, stirring frequently.
9
Add salt to taste.
10
Serve with fresh bread
Degree of Difficulty
Degree of Difficulty: Very Easy
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Inactive Time: 2 hour and 45 minutes
Total Time: 3 hours

Servings: 6
Yield: 6
Amount Per Serving
Serving
Calories
2710.98
Calories From Fat (24%)
657.15
% Daily Value
Total Fat 74.71g
115%
Saturated Fat 31.46g
157%
Cholesterol 178.82mg
60%
Sodium 4384.28mg
183%
Potassium 6353.54mg
182%
Total Carbohydrates 390.12g
130%
Fiber 108.92g
436%
Sugar 61.76g

Protein 134.77g
270%

Tuesday, August 22, 2017


STUFFED CABBAGE (TOLTOT KAPOSZTA)
1
medium
head cabbage
1
package
(28 ounces) sauerkraut
1/2
lb
ground beef
1/2
lb
ground pork
1/2
cup
long grain rice, cooked
1
large
egg
2
Tbs
real bacon bits
1
medium
chopped onion
2
clovs
garlic minced
1
Tbs
Hungarian paprika
1/4
tsp
cayenne pepper
6
ounces
can diced tomatoes, or paste
1
Tbs
caraway seeds
2
cups
water
2
Tbs
all-purpose flour
1
cup
(8 ounces) sour cream


Salt and pepper, to taste
1
, Sauté onion in shortening until golden brown. Mix the pork, beef, rice and the egg together seasoning with the salt, pepper, bacon bits, onion, garlic, paprika, pepper, caraway seeds, salt and pepper and paprika. Remove core of the cabbage and steam it in water until leaves are soft and begin to separate from the head. Remove the leaves and permit to cool. Trim the heavier veins from the leaves with a sharp knife so that the texture of the leaves becomes relatively smooth. Fold a portion of the meat mixture into each leaf, tucking in the two ends, so that it makes a neat roll, not too hard. Cut up the rest of the leaves in long coarse strips. Place the cabbage rolls on a bed consisting of the cut up small strips and add the tomatoes or tomato paste. Cover and cook slowly for about an hour.
2
, We must remember that Stuffed Cabbage is made in a variety of ways. It Is often said that everyone makes It a little differently. It is hard to say, which is the best recipe, because it depends on the individual taste as to which one he likes best.

Nutrition Facts
Serving size: Entire recipe (113.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Amount Per Serving
Calories
3595.08
Calories From Fat (41%)
1466.8
% Daily Value
Total Fat 184.33g
284%
Saturated Fat 76.65g
383%
Cholesterol 689.16mg
230%
Sodium 1933.24mg
81%
Potassium 18284.37mg
522%
Total Carbohydrates 365.08g
122%
Fiber 72.93g
292%
Sugar 208.9g
 
Protein 175.35g
351%

Sunday, November 20, 2016



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Sunday, May 15, 2016

Hungarian Burrito
(Hortobàgyi hùsospalacsinta)

1
large
(4-5-pound) chicken, cut up
4
Tbs
butter
1
medium
red onion, finely chopped
1
large
green pepper, seeded and chopped
1
large
red pepper, seeded and chopped
1
14-oz
can chopped tomatoes un drained
2
clove
garlic, finely chopped
1
Tbs
sweet or hot Hungarian paprika
1
15-oz
chicken broth or water
1
cup
sour cream
2
Tbs
all-purpose flour
Salt and black pepper to taste
4
llarge
egg
cup
milk
1
cup
all-purpose flower
4
Tbs
melted unsalted butter

(see more)  (go there)






Sunday, April 17, 2016

Cabbage Soup (Kaposztaleves)



1 Mince the onions
2 Brown ground beef in skillet and set aside
3 Put the vegetable broth or (water,) cabbage, kale, potatoes, paprika, parsley, bacon bits and onion together in 5-quart pot
4 Boil rapidly for 15 minutes...
5 Add garlic, Cayenne pepper, salt and freshly grounded black pepper to taste
6 Cover and simmer until all ingredients are tender
7 Add ground beef and simmer for 1 1/2 to 2 hours
8 Mix the flour with two tablespoon sour cream, thinned with some of the boiling soup and let boil with the rest of the soup for thirty more minutes
10 Just before serving add the rest of the sour cream