Tuesday, May 27, 2014

Hungarian Stuffed Peppers (more...)

To stuff the peppers:
Cut the tops off the peppers and reserve. Remove the seeds and membranes from the peppers.
Cook the onions in oil; wait until they get golden brown
Mix the spices, garlic, eggs, parsley and chopped cooked meat.
Stuff the peppers with the mixture and replace the tops.
To prepare the sauce:
Dice the tomatoes,
Melt butter and cook the onions until they become transparent. Add flour and continue cooking until they get golden brown Add the broth or water and stir into a smooth paste.
Add tomatoes, garlic, tomato paste, sugar, peppercorns, vinegar, salt and peppers and steam for about 15 minutes.
Pass sauce through a fine sieve or food mill.
Add half of the sauce in a casserole or skillet and simmer for 15 minutes.
Add the stuffed peppers in to the casserole. Cover and cook over very low heat 30 minutes.
Pour the rest of the prepared tomato sauce over the peppers, Cover and cook over very low heat 30 minutes.

Monday, May 26, 2014

Hungarian Summer Dill Pickles Recipe   (more...)
These Hungarian summer pickles are fermented by the heat of the sun.
Growing up, my Hungarian grandmother just get  ad because  we are couldn’t  wait for at to get ready, and raided the jar all the times.

Cut four slit in the cucumber length vise (do not cut alt he way to the two ends)
Place fresh dill, 6 cloves of garlic, and half the peppercorns in the bottom of the jar and add cucumbers standing up in a row. Continue to add some more fresh dill on top of that and add another layer of cucumbers. When the salt water cooled to room temperature pour into the jar over the pickles. Add additional dill, garlic, and peppercorns once pickles are at the top.

Add the 2 pieces of bread in the top of the jar so it is immersed in the liquid. The bread ferments the pickles turning them sour and the brine becomes pungent with dill. Top with more fresh dill.
Place the lead on the jar but don’t close, and placed on a semi sunny spot.

About a day later when the liquid in the jar turn milky color, move the jar to a full shadowy place. Three to four day latter the dills are ready to eat
Stored in a refrigerator.

Sunday, May 25, 2014

Origins of Hungarian Swabians (My Background)

Beginning in the 12th century, German merchants and miners began to settle in the Kingdom of Hungary at the invitation of the Hungarian  Although there were significant colonies of Carpathian Germans in the Spiš mountains and Transylvanian Saxons in Transylvania, German settlement throughout the rest of the kingdom had not been extensive until this time.
During the 17th-18th centuries, warfare between the Habsburg Monarchy and the Ottoman Empire devastated and depopulated much of the lands of the Danube valley, referred to geographically as the Pannonian plain. The Habsburgs ruling

Germanic settlers from Swabia, Hesse, Franconia, Bavaria, Austria, and Alsace-Lorraine. Despite differing origins, the new immigrants were all referred to as Swabians by their neighbors
The late 18th-century resettlement was accomplished through private and state initiatives. After Maria Theresa of Austria assumed the throne as Queen of Hungary in 1740, she encouraged vigorous colonization on crown lands, especially between Timișoara and the Tisza. The Crown agreed to permit the Germans to retain their language and religion (generally Roman Catholic). The German farmers steadily redeveloped the land: drained marshes near the Danube and the Tisza, rebuilt farms, and constructed roads and canals. Many Danube Swabians served on Austria's Military Frontier (Militärgrenze) against the Ottomans. Between 1740 and 1790, more than 100,000 Germans immigrated to the Kingdom of Hungary.

Hungarian (Swabian) Cabbage Rolls

Rinse the neck bone truly.
In a large pot bring enough water to a boil so that the entire smoked neck bone will be immersed. Boil for approximately 60 minutes or until the meat are starting to pull away from bone. Remove from the water and let cool. Once cooled off, carefully remove the meat from the bones, and dice the meet.
Chop up the small cabbage and place with the cabbage leaves in pot you cooked the neck bone. Bring to a boil so while the entire cabbage emerged, and cook for 5 minutes, remove from the pot and set aside to cool.
Place all the meat in a large bowl. Along with onion, garlic, rice mixture, add thyme, salt, pepper, hot pepper, peppercorns, parsley, egg, parsnip, and bay leaves, mixing at thoroughly and set aside.
Mix half the chopped cabbage with half of the sauerkraut and place some in the bottom of the Dutch oven.
In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, sauté onion and garlic until tender. Add bacon and the onion mixture to meat mixture, mix well.
Place about 1/2 cup of meat mixture on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, and then flip the left side, to create a neat little roll.
Place 3 strips bacon across sauerkraut and cover with a layer of stuffed cabbages. Add another layer of sauerkraut, bacon strips and stuffed cabbage. Then top with remaining sauerkraut and cabbage mix.
Pre heat the oven to 375 degrees
Place Dutch oven over high heat and bring to a boil, lower heat to medium-low, cover and simmer about 25 minutes. Pour sauerkraut juice-water mixture over all and transfer to the oven.
Cook for 1 1/2 hours, and finally add the sliced tomatoes, cover and cook another 35 minutes.
Remove lid and continue cooking another 15 minutes.
When ready remove the bay- leaves, and serve with a tablespoon of sour cream on baked potato or rice.
Hungarian Chicken Salad
Prep all of the salad ingredients and toss them together in a large bowl.

Prepare the chicken salad dressing in a separate smaller bowl. Mix together the mayonnaise, and lemon juice and honey. The salad dressing should not be too sweet nor too sour. Add more honey or lemon juice until you have reached the balance you want. Add salt and pepper to taste.
Gently stir the dressing in with the chicken salad ingredients. Taste and add more salt and pepper if needed

Sunday, May 18, 2014

Cooking History
From Wikipedia, the free encyclopedia

There is no clear archeological evidence for when food was first cooked. Most anthropologists believe that cooking fires began only about 250,000 years ago, when hearths started appearing. Phylogenetic analysis by Chris Organ, Charles Nunn, Zarin Machanda, and Richard Wrangham suggests that cooking may have been invented as far back as 1.8 million to 2.3 million years ago. Wrangham proposed that cooking was instrumental in human evolution, as it reduced the time required for foraging and led to an increase in brain size. He estimates the percentage decrease in gut size of early humans directly correlates to the increase in brain size. Most other anthropologists, however, oppose Wrangham, stating that archeological evidence suggests that cooking fires began in earnest only about 300,000 years ago when ancient hearths, earth ovens, burnt animal bones, and flint appear across Europe and the Middle East. Two million years ago, the only sign of fire is burnt earth with human remains, which most other anthropologists consider to be mere coincidence rather than evidence of intentional fire. The mainstream view among anthropologists is that the increases in human brain size occurred well before the advent of cooking, due to a shift away from the consumption of nuts and berries to the consumption of meat.
Recipes From Around The World Volume One and Two
Welcome To International Collection of Recipes,  a Cookbook!
I am so glad you stopped by!
I love to try new Recipes and share them with my friends

Bring the exotic tastes of other countries into your home with
Recipes from Around the World
you don't have to travel the world to get a taste of international cuisine. With   Recipes from around the World, you can open your mind and treat your taste buds to a world of fine cuisine-without leaving home! In volume one there are recipes from Germany to Russia
In volume Two from Australia to the Philippines.

Saturday, May 17, 2014

Hungarian Fried Carp
Rinse the fish with cold water.
Lightly beat the eggs and brush filet with it, coating them on both sides.
Mix flour, breadcrumbs and seasonings. Dip each filet in the mixture and drop it into oil in skillet which has been heated to medium temperature..
Melt the butter and oil in a large frying pan on medium heat.
The oil and butter mixture should be at least half to 1 inch deep in the skillet
Add the fillets and fry till golden brown on each side, about 3 to 4 minutes per side.
Remove and dry with a paper towel.
Serve hot with rice.

Thursday, May 15, 2014

Mixed Bean Goulash (Pork)
Rinse the meat and ad to a large, heavy pot, covered with water and cook on low heat (slowly boiling) for three hours.
Remove the meat and set aside for cooling.
After it cooled down separate the meet from the bone, remove the fat (optional) and dice the meet.
Heat oil in a large saucepan over medium heat. Add onions and bell pepper.
Cook, stirring frequently, 5 minutes, or till translucent.
Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
Add the onion, pepper and all remaining ingredients except the yogurt and the garlic, mix well.
Cook slowly on low heat for two more hours.
Add the minced garlic just fifteen minutes before its done.
Serve over noodles or rice and top each serving with 2 tablespoonful of sour cream (optional)
The Advantage Of Cooking Light

To cook light is one of the best ways to make a healthy meal for your family. Cooking light is a great way to reduce the risk of circulatory ailments and many other common heart problems. The amount of oil, saturated fats and sodium is in a person’s diet is taken into consideration, when it comes to cooking light. Here are some quick tips you may take note. This is a great way to prepare food for your family. You can start by preparing food differently. You can easily choose meals that include fresh vegetables instead of French fried potatoes. Many people turn to steaming fresh vegetable to enhance flavor without using oils.  You can choose to cook light by choosing lean meats. Stay away from fatty cuts of beef and bacon. Instead choose poultry such as turkey, chicken breast, and leaner cuts of pork. You will still receive the protein necessary without all the extra fat and cholesterol. If your family is addicted to processed foods such as TV dinners and snacks such as cheese doodle and potato chips, choose instead to give your family snacks such as carrot sticks and raisins and fresh fruits.
Today, many people today do not eat as healthy as they should. Hopefully, the tips given would influence you to cook light at home and skip those greasy fried foods! Light cooking is more of a lifestyle and involves eating healthy without all the excess fat and cholesterol. You can help control your weight and help you and your family live reduce the risk of some ailments by choosing a healthier lifestyle.

Tuesday, May 13, 2014

Cut up and season both sides of chicken pieces with salt and pepper and let sit while you sauté the onions.
Heat the olive oil over medium heat. Add the onions and briefly sauté until tender. Add the garlic, chicken, paprika, salt and pepper and sauté until the chicken has browned (about ten minutes). Once the chicken has browned, add one cup of the chicken broth to the pot and increase heat to high. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
Set a large pot of water on to boil for the dumplings
While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, and dry mix when you are done.
With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
Raise heat and boil dumplings for another 5-6 min or so
In a container with a lid mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture
finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
Usually, chicken and sauce are served on top of the dumplings.

Sunday, May 11, 2014

Chicken Soup   

Cut the chicken in pieces. Clean all vegetables cut into pieces and set aside. Fill large kettle or Dutch oven with water or the chicken broth. Combine all ingredients cover and cook slowly on low heat simmer until the chicken is tender about 1 hr. and15 minutes Skim off excess fat. Strain and remove both the chicken and the vegetables, place them on two separate plates (Serve the vegetables and the chicken separate with the soup) Remove chicken meat from bones and cut up the chicken. Return broth to pan bridged to a rapid boiling and add the noodles slowly stirring occasionally. Boil uncovered 10-15 minutes; the soup is ready when noodles are tender. Don't forget to taste it while it is cooking, to see how much more salt or pepper is needed. Serve the soup clear, and everyone can pick their favorites from the chicken and vegetable plates in their bowls

How to cooked Caramelized Roast Vegetables.......?

Chop up all the veggies in cubes. Make sure they're all as close to the same size as possible, so they cook at the same time. Throw the cubes into a bowl large enough to accommodate the vegetables and mixing. Drizzle generously with olive oil, sprinkle with salt, pepper & whatever other seasonings you'd like to use. Parmesan cheese gives roasted vegetables a great nutty flavor. Mix until everything is coated. Put onto a baking sheet in a single layer. Bake until golden brown and fork to tender

Saturday, May 10, 2014

Hungarian Crepes

http://www.hungariancooking.com/Hungariancrepes-P.htmlHungarian Crepes
In a large bowl, combine eggs, milk, club soda and water together. With an electric mixer beat the mixture until smooth, stir in melted butter. Stir in flour, sugar, salt vanilla extract to form a smooth batter. Let the dough rest for 1 to 2 hours Heat the frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan. (Approximately 2 tablespoons for each crepe) Tip and rotate pan to spread batter as thinly as possible. Cook the crepe for about two minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about one minute. Top with blueberry, raspberry, strawberry or apricot jam your choice, and after adding topping fold the crepes in half, or role up with the topping on inside and lightly sprinkle cinnamon and powdered sugar over the top