Apple Cake Squares
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Servings: 25
Yield: 25
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Degree of Difficulty
Degree of Difficulty: Easy
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Cooking Times
Preparation Time: 30 minutes
Cooking Time: 25 minutes
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Nutrition Facts
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Hungarian Recipes
Cooking is great and can be more than just creating dishes for a day It has become my passion! Practice, practice and keep at it and soon you will master any recipe. HungarianCooking.Com
Saturday, June 16, 2018
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 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).
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.
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%
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
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Tuesday, August 22, 2017
STUFFED CABBAGE (TOLTOT KAPOSZTA)
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Nutrition Facts
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Sunday, November 20, 2016

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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.
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Sunday, May 15, 2016
Hungarian Burrito
(Hortobàgyi hùsospalacsinta)
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(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
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
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