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%

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%

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%



     Soup Recipes Collection of Soup Recipes
Here is what you will get:-
1) EBook in PDF and MS Word formats
If need to download Adobe Reader  Click HERE
Ah, the comforting allure of soup, as brought to you by the creative cooking experts .
With easy-to-follow soup recipes, this new cookbook is as beautiful as it is practical; a handy reference for delicious recipes that are nutritious as well as satisfying. Sure to be well-thumbed, its smaller size and hardcover design lend themselves to frequent perusing and planning. This attractive cook book will be a must have for beginning and seasoned cooks alike.
  Get this wonderful Cook Book Now.   


   

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

http://www.hungariancooking.com/CabbageSoup.htm

Hungarian Meet Patties
(Fűszeres Fasirozot)


Directions:
1 Heat oven to 375°. Line a large baking pan with foil....
2 Combine the beef, pork, egg, Parmesan, basil, paprika, salt, pepper, cayenne, parsley flakes, garlic, and 1/2 cup of the bread crumbs.
3 Mix until well blended
4 Set at a side to rest for 30 minutes..
5 Form into 2-inch meatballs and roll in the remaining bread crumbs and flatten with your hand.
6 Arrange on the baking pan.
7 Bake for about 20 to 30 minutes, until cooked through.
8 makes about 2 dozen

http://www.hungariancooking.com/Hungarianmeetpatties.htm

Bacon and Walnut Stuffing

1	Sauté vegetables in butter
2	Soak bread in chicken broth for 2 minutes
3	Squeeze out the excess broth and add to the sautéed vegetables.
4	Fry chopped bacon on medium heat for 6 to 8 min. or until crisp
5	Remove from skillet then fry liver in the grease.
6	Remove the liver and chop into cubes.
7	Discard dripping
8	Add fresh eggs, bacon, (diced) hard boiled eggs, parsley, celery, toasted walnuts, and the liver to the bread and vegetables and mix lightly.
9	Pour the maple syrup all over the mixture.
10	Stuff the turkey.
11	Put leftover stuffing in a buttered bread pan and bake 25 minutes, garnish with thyme Bake turkey 3:30 to 6:30 hours depending on size. (see more)  (go there).