Hortobagyi Chicken

1	Melt butter in Dutch oven with cover. Dust chicken lightly with paprika. Brown, cover, reduce heat and cook 30 minutes.
2	Preheat oven 375 degrees.
3	Line the Dutch oven with bacon, carrot add the bay leaves and sprinkle with salt and pepper,
4	cover; bake 20 minutes.
5	Remove from oven sprinkle with lemon peel, sugar and caraway seed.
6	Take slices of the bacon from the bottom cover the chickens with them
7	and bake 20 to 30 minutes.
8	Remove the cover and bake for an additional 20 minutes longer.
9	Baste quite frequently.
10	Remove from oven. Sprinkle with cheese. Return to oven until cheese melts.  (see more)  (go back).

Italian Soup

1        lb       bulk sweet Italian sausage
¼       tsp     Hungarian paprika
¼       cup    bacon bits
1        med   sweet onion finely chopped
1        Tbs    organic minced garlic
1        cup    heavy cream
5        cubes chicken bouillon cubes
½       cup    kale, raw
6        small  baby Dutch yellow potato thinly sliced
10      cups   water
1        cups   rice, (not instant)
                   Salt and white pepper to taste
          (see more)  (go back).

Baked Macaroni and Cheese

                        

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, bacon bits and cheese to the egg and milk.
5	Stir well.
6	Place the lightly cooked macaroni in the prepared baking dish.
8 9 10	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.
11	Bake uncovered, for 30 to 40 minutes, or until the top is brown (see more)  (go back).

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. (see more)  (go back).

Loaded Potato Soup

1	Cook the onion in butter with a table spoon of chopped bacon until the anion gets translucent.
2	Add potatoes, celery, salt pepper, link sausage and water to cover the potatoes.
3	Cover and bring to the boil. Lower heat and simmer partly covered for about 25 minutes, or until the potato done.
4	Cook the rest of the bacon in a small frying pan in butter until crisp.
5	Remove the bacon and add to the soup.
6	Add the vinegar, sprinkle in the parsley, and the minced garlic.
7	Lower heat and simmer partly covered for about 15 minutes, or until almost done.
8	In the small frying pan blend the left over butter flour, paprika and sour cream until smooth. Stir into potato mixture.
9	Add milk and cook for one more minute. (see more)  (go back)

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	Drain. (see more)  (go back)

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 (see more)  (go back)