Wednesday, December 24, 2014

Basic Hungarian Egg Noodle

1  
In a large bowl or a mixer fitted with the dough hook, mix together flour, butter and salt. Then add eggs and knead until a smooth dough forms.
2
Form one or two loaves, roll them out very thin. (The dough should not be very soft).
3
Before cutting the noodles let the rolled out dough stand and dry for about 20 minutes.
4
Cut the noodles into quarter of an inch strips cut very narrow, for soups you cut the noodles as thin as possible.
5
Cook the fresh noodles in salted water for about 5 minutes or until tender.
6

Tuesday, November 25, 2014

Creamy Hungarian Bean Soup (go back)





1
Place neck bones in a medium saucepan and cover and boil for 40 minutes.
2
Turn off heat remove the neck bones, separate the meat from the bone and cut up the meat to small pieces and reserve.
3
Place beans in to the some saucepan; add the pepper, carrot, onion, garlic, bay leaf, parsley and the meat.
4
Add beef stock plus enough water to cover 2 inches above the beans. Bring to a boil, reduce to a simmer and cook, partially covered, until beans are tender, 1 1/2 to 3 hours, stirring occasionally and adding additional water to make sure beans are covered with liquid.
5
Add Pepper and salt to taste.
6
Remove bay leaf and discard.
7
In a small skillet, sauté 2 tablespoons chopped onion in butter until they are translucent. Add paprika and flour, stirring and cooking for 1 minute. Mix in add several spoon full of hot soup liquid to the roux and stir until smooth. Pour the roux back into the soup. Bring to a boil and simmer 10 minutes, stirring frequently. If soup is too thick, thin with additional water. If soup is too thin for your taste, continue to simmer until of the right consistency.
8
Serve fresh hot with bread
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Friday, November 14, 2014

Spinach Pie

1
PREHEAT oven to 400°F.
2
Spray the lasagna dish with butter flavored non stick cooking spray.
3
Than lay down a sufficient amount of the tortillas to cover the bottom of the pan.
4
Cut the spinach into small pieces.
5
Mix spinach, cheeses, eggs, butter, oregano, nutmeg and the walnuts or the almonds.
6
Pour some of the mixture into the pan just to cover the tortillas.
7
Then again a row of tortillas, covered with a row of the mixture.
8
The top of the pie needs to be covered with the mixture.
9
Bake 45 to 50 min. or until center is set and the top turn brown.
10
Let stand 5 min.
11
Sprinkle the top with greeted parmesan cheese.
12
Then cut into wedges and serve.
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Sunday, November 9, 2014

California-Style Buttered Pasta Is Easy And Delicious


California and Italy have much in common, which explains why many simple Italian dishes featuring fresh ingredients are popular in the Golden State. One dish that deliciously merges the Old World with the new is California-Style Buttered Pasta.

While red sauce is the most familiar match for Italian pasta, as you move into Northern Italy the tomatoes and olive oil give way to creamy butter as a popular pasta topping. Northern Italy is a major dairy region, much like California, which is the largest milk and butter producer in the U.S.

This delicious dish couldn't be simpler to prepare, combining cooked pasta with the rich natural taste of California butter. The dish comes together as quickly as you can cook the pasta.

A topping of toasted bread crumbs adds a pleasing crunch. And for a uniquely California variation, substitute grated Dry Jack for Parmesan. Dry Jack is an aged form of the ever-popular Monterey Jack, both of which were created in California.

Hearty enough to serve as a main course with a green salad on the side, California-Style Buttered Pasta is also a perfect accompaniment to any type of meat or chicken dish. It also goes well with fish because its rich yet subtle flavors do not overwhelm even the most delicate fish.

This recipe works best with slightly wider forms of pasta, such as linguini or fettuccini, which provide a nice balance between the pasta and butter coating. It will also work nicely with a penne or rigatoni style of pasta. But feel free to use your favorite type.
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Sunday, October 19, 2014

Hungarian Cheese Spread (Körözött)
Körözött is a traditional Hungarian cheese spread that is typically served with bread in most home and restaurants in Hungary.
1
Put goat-cheese, butter, sour cream, salt, paprika, and caraway into mixing bowl.
Mix all to gather until everything is thoroughly blended.
3
Cut up and add the chives or green onions at the last minute, mix a little more and then you are done.
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Sunday, October 12, 2014

               
 
Tips and Shortcuts

Add garlic to oils and vinegars.
Oils and vinegars that have been flavored with garlic provide a quick and easy way to add some punch to salad dressings, stir fries and meats. Once prepared they can keep indefinitely and can be grabbed whenever you want to add a little flavor. To make your own simply peel garlic cloves and cut them in thirds. Put them in the bottom of the vinegar or oil shaker and leave for a few weeks before using.
Use marinades to add flavor.
A good marinade will add lots of extra flavor and juices to meats and vegetables. But be careful not to marinade longer than the recipe calls for. Some foods, seafood in particular, break down when marinated in acidic ingredients such as vinegar, wine or citrus fruit juices. The result can be a mushy mess that no one wants to eat!
Make thicker gravy.
For thicker gravy, mix some butter and flour in a frying pan and cook until the mixture is smooth and thick. Add it to your hot gravy for a thick and rich texture.
Meat and Poultry:
Choose perfect cuts of red meat.
Red meat such as beef, pork and lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color and should not be dry. Look for even, well-cut meat that is free from sinew and excess fat. To store your meat, it is best to loosely wrap it on a plate and put it in the coldest part of your refrigerator so the air can circulate around it. Red meat should be either cooked or frozen within 2-3 days or purchase.

Sunday, October 5, 2014

Biscuits with Pork Cracklings (Tepertős Pogácsa)
1
Preheat oven to 400 degrees F (205 degrees C).
2
In a large bowl, add the two tablespoons dry yeast and whisk together the flour, salt, sugar, milk, sour cream, butter, the farmer’s cheese and white wine.
3
Cut in the shortening until the mixture resembles coarse meal and gradually stir in milk.
4
On a large floured board, knead the dough several times until nice and elastic and not sticking to the board.
5
Place in an oiled bowl, turn over, and cover the bowl with plastic wrap, and place a clean towel on it.
6
Cover it with a clean cloth and let it sit for 30 minutes
7
Lay the risen dough onto a board sprinkled with flour and, using your hands, knead it and stretch it to be about 1/4" thick.
8
Spread the pork crackling evenly onto the surface and tightly roll up the dough from the bottom to the top.
9
Let the dough rest for 15 minutes.
10
Lay the risen dough onto a board sprinkled with flour and, using your hands, knead it and stretch it to be about 1 in. thick.
11
Score the dough with a sharp knife diagonally about 1/4“ a part, and 1/4” dip but careful not to cut through the dough.
12
Cut biscuits with a large cutter dipped in flour.
13
Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an baking sheet.
14
Brush half the amount of the egg wash on it.
15
Sprinkle a small amount of caraway seeds on each.
16
Let the dough rest in a warm place for 15-20 minutes before placing the pan into the oven.
17
Bake for 20 minutes (check after 20 min.) until the tops turn reddish gold.
18
These are best served them after they cool down a bit
19
To make your own Tepertő/pork cracklings:
20
One lb pork belly chunks (You can find this in most Asian food markets)
21 
Cook pork chunks in a pan in the oven, or in a skillet on the stove, until all fat is rendered out and what is left are small crispy pieces.
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Tuesday, September 30, 2014

Use wine to add a unique flavor to dishes.
Wine is another way of flavoring your dishes, just like herbs and spices. There are really no rules except those dictated by your own taste. Generally, the kind of wine to use in a dish is the kind you would most enjoy drinking with it. White wines are usually served with fish and white meats, and red wines with dark meats. Don’t worry about the finished dish containing alcohol; wine loses its alcohol when simmered long enough so no trace of alcohol remains. An easy way to create a sauce is to deg-laze your pan using wine. If needed, thicken with a little cornstarch.
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Sunday, September 14, 2014

Chicken Paprika's with Dumplings
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, and slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.
8
There should be no flour or sour cream chunks in the mixture.
9
FOR THE DUMPLINGS:
10
Set a large pot of water on to boil for the dumplings.
11
Combine eggs, milk, water, flour, salt, and mixed together to form dough.
12
When water is boiling, scrape the dough into the water a spoonful at a time.
13
Occasionally dip the spoon onto the boiling water, so the dough will not stick to the spoon.
14
Raise heat and boil dumplings for about 7 minutes. When they rise to the surface, they are done.
15
Drain the water from the dumplings.
16
Serve up the dumplings, and pour sauce over them. Serve with the whole chicken pieces.
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Monday, September 8, 2014

Make sure the oil is hot before frying foods.

Although they’re not the healthiest option, fried foods sure do taste good. The key to perfect frying is to get the oil hot before you put the food in. (Not so hot that it is smoking though – be careful!) If you don’t get the oil hot, your food will absorb too much oil and taste greasy. To test whether the oil is hot enough for frying, throw in a drop of water or even a small piece of what you’re cooking. If it bubbles rapidly then you know it’s ready.
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Choose perfect cuts of red meat.
Red meat such as beef, pork and lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color and should not be dry. Look for even, well-cut meat that is free from sinew and excess fat. To store your meat, it is best to loosely wrap it on a plate and put it in the coldest part of your refrigerator so the air can circulate around it. Red meat should be either cooked or frozen within 2-3 days or purchase.

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Sunday, September 7, 2014

Pigs Feet Stew (Körömpörkölt)







Directions:                                                 
1
Clean your pig's feet well.
2
Add the fig feet to a large pot of water and let it come to a boil and cook for twelve minutes.
3
Turn off the heat remove the pig feet’s and set aside.
4
Discard the liquid.
5
Heat a large skillet over medium-high heat.
6
Add the pig’s feet and lightly browned on all sides, about 5 minutes.
7
Remove and set aside.
8
In a large pot over medium heat, add the onion and garlic.
9
Cook the onion until golden brown (be careful not to burn) about 3 minutes.
10  
Add the pig's feet, water, apple cider vinegar, bay leaves, sugar, parsnip, carat, pepper, tomato, celery, paprika, roosted hot chili pepper and freshly ground black pepper.
11
Increase the heat to high and let the mixture come to a boil. Cook for about 15 minutes.
12
Reduce the heat to medium-low. Let the mixture simmer for about two hours or until the meat is tender. Stir occasionally to prevent sticking or burning.
13
Add a water as it needed.
14
It is Important that the broth is to be thick and sticky, and the meat is easily separated from the bone.
15
Add the red wine twenty minutes before at done.
16
When the liquid is thickened and the meat easily pulls from the bones, it is done.
17
Remove from the heat and serve immediately over boiled or roasted potatoes
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Monday, September 1, 2014

Basic White Bread


Below is a  recipe that are very simple to make, very affordable, and most of all, deliciously healthy. They only take a few minutes to prepare and the results will make everyone happy. So go ahead and try them out. Crack open your bread maker and give one of these yummy recipes a try.
Basic White Bread
1 1/4 cups water
2 tablespoons powdered milk
2 TBSP oil (l usually use canola)
1 tsp salt
3 1/4 cups all purpose flour
1 1/4 tsp yeast
Just use the standard wet on the bottom dry on top mixing process. This is delicious with butter and honey while it is still hot.
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Crock-Pot Beef Stew
In a large pot cook the bacon on low heat.
2
Add and sauté the onion until translucent, for about 3 minutes.
3
Place meat in crock pot.
4
Mix flour, salt, pepper and pour over meat.
5
Stir to coat meat with flour.
6
Add the beef broth
7
Add remaining ingredients and stir to mix well.
8
Cover and cook on low for 8-10 hours or high for 3-5 hours.
9
Stir stew thoroughly before serving.
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Thursday, August 28, 2014

Cook Italian Meals at Home

There are not too many people who do not love Italian cooking. Unfortunately, far too many of us discount the possibility of bringing Italian cooking into our very own kitchens for fear that many of the recipes are far too difficult. The truth is that learning to cook Italian food just might make your home the favorite drop in dining spot for friends and family all over.
Believe it or not, most great Italian recipes have an easier version that can be made with very similar effects when it comes to flavor and aroma. Also, despite the commercials of old, all Italian cooking does not require an entire day of simmering in order to achieve great flavor. Though you do not have to let your friends and family in on that little secret. Be a martyr for flavor and they will love you even more. You do not have to let anyone in on your best-kept secrets when it comes to preparing these often simple dishes.
The biggest challenge that most Americans face when it comes to Italian cooking is basically learning a new set of essential ingredients. The cheese, meats, or grains that are used in their creation most often identify or define Italian cuisine. It’s the combination of these primary ingredients that create some of the most distinctive flavors on earth. Learn about these ingredients. Identify the flavors and study the combinations of flavors and you should be able to not only follow many great Italian recipes but also to invent a few of your very own Italian inspired recipes.
The greatest thing when it comes to cooking Italian food is that most of these dishes are rather difficult to destroy. This of course does not indicate that it cannot be done, only that it isn’t as simple as with some of the more delicate cuisines around the world. Italian food is durable and flavorful but for the most part not too terribly delicate when it comes to flavor. You can go a little heavy with some spice or cheese without completely ruining the dish in most instances. If you are anything like me, this is a regular occurrence when cooking and one of the reasons I enjoy cooking Italian food so much.
Whether you are a beginner when it comes to the culinary arts or a seasoned pro there is something that will provide the appropriate challenge for you when it comes to Italian cooking. Take a look around there are recipes in abundance across the Internet, at your local library, in specialty cook books, and even in your favorite block buster best selling novels.
Another thing you should keep in mind when cooking Italian food is that nothing seems to bring out the flavor of Italian food better than a good bottle of wine to match. Perhaps this is the reason that it is difficult to ruin an Italian meal, no matter how bad it is, the good wine paired with it, will erase all ill will and tastes in very short order. You will want to spend a little time researching and studying the science (though some will argue that this is truly an art form) that goes along with pairing a good bottle of wine with the right flavor combination when it comes to Italian cooking. Once you’ve mastered this, there is nothing to prevent you from being the diva of all things Italian when it comes to food preparation.
The most important thing for you to remember when cooking Italian food is not to take the cooking too seriously. Good Italians know that the enjoyment of the meal is far more important than the process of preparing the meal. Make your meal an event with plenty of time for pleasant conversation and enjoyment of your company in between courses. The point of a good Italian meal is the pleasure of enjoying it with fine wine and good conversation.
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Sunday, August 24, 2014

Baked Macaroni and Cheese


Directions:
1,   
Preheat the oven to 350 degrees F (175 degrees C).
2,
Lightly grease a 2-quart baking dish.
3,
In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
4,
Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk.
5,
Stir well.
6,
Place the lightly cooked macaroni in the prepared baking dish.
7,
Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
8,
Bake uncovered, for 30 to 40 minutes, or until the top is brown.

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Wednesday, August 20, 2014


Jellied Pig's (Kocsonya)
1  
Wash and cut up the pork loin, the feet, ears, and tails into smaller pieces you can, or ask your butcher to do it for you.
2
Put the feet, ears, and tails pieces into large pot (not the pork loin) covering them with water. Bring to a boil and simmer covered, very slowly until done and the meat comes off the bones easily.
3
Throw away water, and wash the feet’s, ears and tails l in cold water.
4
Rinse out and add two quarts of cold water to the pot and the pork loin, (feet, ears, tails) onions, carrots, celery, parsley, parsnip, peppercorns, garlic, paprika, salt.
5
Cook for about 3 hours or until the skin on the meat become tender, and keep skimming the water to keep the broth clear.
6
Distribute the meat into several soup bowls. (3-4 pieces to the bowl)
7
Strain the broth and pour over the meat, than let at cool down before storing in a refrigerator.
8
Sprinkle with some paprika, and serve with good hearty bread.

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Friday, August 15, 2014

Remove the fat from soups. Remove the fat from homemade soups by tossing in four ice cubes.  The fat will congeal around the ice, which can then be removed. This will cool the soup, so you may need to reheat after completing the process
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Thursday, August 14, 2014

Interesting uses for apples.
You may have heard before that it’s best to keep apples stored separately from other fruits and vegetables because they give off gases that speed up ripening. Well those same gases are actually useful for some things.
An apple wedge in the bag will soften clumped brown sugar over night.  It will also keep your potatoes from sprouting.
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Sunday, August 10, 2014

Creamy Pea and Barley Soup with Meat
1  
In a large pot, (9- to 10-qt) over medium-high heat cook the neck bone until the meat slipped of the bone about 40 minutes.
2
Remove the meat from the bones Shred the meat with forks and set aside.
3
In a large pot, heat the olive oil over moderately-low heat, add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes, and add to the some pot used to cook the meat.
4
Add the meat, butter, salt, pepper, garlic, peas, potato, barley, shallots, carrots, bay leaf, celery cloves, thyme, and marjoram.
5
Turn the heat down to low, cover the pot, and simmer the soup at least 2 hours, until it is thickened and the peas are very tender.
6
Season to taste with additional sea salt and pepper.
7
Serve with little cream and lots of roughly cut wheat croutons fried in olive oil, and tossed with garlic, sea salt and chopped parsley.
8
(For a leaner, vegetarian version you could omit the meat.)
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Saturday, August 9, 2014

Fettuccine With Shellfish, Tomatoes, and Olives
1   
Bring a large pot of lightly salted water to a boil. Add the fettuccini pasta and cook for 8 minutes, then strain the pasta.
2
Heat the oil and butter in heavy large skillet over medium heat.
3
Add tomatoes, capers, and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes.
4
Add shrimp and scallops and sauté until cooked through about 2 to 3 minutes
5
Mix in Kalamata olives.
6
Stir in cheese over medium heat until melted; this will thicken the sauce.
7
Add pasta to seafood mixture and toss to heat through, sprinkle fresh parsley and rosemary on the top and serve.

Saturday, August 2, 2014




Cheese Pasta Bacon Dinner
1
Bring a large pot of lightly-salted water to a boil.
2
Cook the egg noodles according to package instructions.
3
Cut up bacon add to skillet cover and begin to cook over medium heat until crisp.
4
Add egg noodles, bacon, some of the bacon grease, sour cream and cottage cheese together in skillet.
5  
Stir and serve.
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Thursday, July 31, 2014

A substitution for eggs.
Need an egg for a recipe but you’re all out
? You can substitute two tablespoons of real mayonnaise for a large egg in any recipe. Be sure not to use whipped salad dressing though unless you want the extra salt that it contains.
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Sunday, July 27, 2014

Hungarian Rice With Pork or Beef
1,   
Heat oil in a large pot and sauté the onion until translucent, for about 3 minutes.
2,
Add the red, green pepper and continue to sauté for two more minutes.
3,
Add tomatoes, paprika, and the meat to the pot, stir for few seconds.
4,
Add half the broth brings to a boil. Reduce heat, cover and cook for 30 minutes more.
5,
Then add the salt and pepper to taste.
6,
Add rice, remaining broth and water. Bring to a boil. Cover and continue cooking over very low heat for 30 to 35 minutes or until pork and rice be tender, when it starts to slightly thicken, it’s done.
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