Cream of Green Bean Soup Recipe

Cut the beans into thirds and boil them in salt water until they are soft. Melt the butter in a small saucepan, mix well with the flour, thin it with some of the juice and then let this thickening boil with the beans and the rest of the juice. If too thick, add some stock. The cream is added before serving. Especially nice with fried bread cubes or croutons.

1/2 lb green beans, trimmed and cut in half 2 quarts water 2 Tbs unsalted butter 2 Tbs all-purpose flour 1/2 tsp Hungarian paprika 2 cup sour cream Salt and black pepper to taste

See more on Adis Cream of Green Bean Soup Recipe

Apple Cake Squares

3 cups flour 2 Tbsp baking powder ¾ cup sugar ¾ cup butter or margarine melted 4 large egg, slightly beaten 3 Tbsp sour cream 1 Tbsp grated lemon peel For the filling: 5 large apple, chopped ¾ cup brown sugar 1 tsp cinnamon 1 Tbsp lemon juice, freshly squeezed salt to taste

1 Blend butter with flour and all dry ingredients. 2 Add grated lemon, eggs, sour cream and mix together. 3 Make soft dough and put in refrigerator to chill 4 Roll out half of the dough I/4" inch thick and put in a 12" x 13" baking pan, 5 Dough should line the pan fully, even going up the sides. 6 Peel and shred the apples using a cheese shredder 7 Sprinkle with lemon juice to stop the apples turning brown. Let stand for at least 15 minutes. 8 Taking handful of the shredded apples squeeze out the juice then spread the apples over the bottom layer of the pastry. 9 Sprinkle with the sugar, lemon peels and some cinnamon evenly over the apples. 10  Roll out the second pastry circle, place on top of the filling making sure the whole pan is covered. 11 Seal side by rolling folding bottom pastry over the top on the edges. 12  Press tight with fingers. 13  Brush egg wash on top to cover the whole sheet. 14  Sprinkle with sugar and with optional chopped walnuts 15 Pierce with fork on several places (to release the steams). 16  Bake on 350*F for 35-45 minutes or until light golden brown. 17  After baking let the pastry cool then slice into squares to serve. 18  Enjoy!

Servings: 25 Yield: 25

Degree of Difficulty Degree of Difficulty: Easy

Cooking Times Preparation Time: 30 minutes Cooking Time: 25 minutes

Nutrition Facts Serving size: 1/25 of a recipe (4 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data. Amount Per Serving Calories 237.34 Calories From Fat (44%) 105.05 % Daily Value Total Fat 11.95g 18% Saturated Fat 6.96g 35% Cholesterol 58.75mg 20% Sodium 76.58mg 3% Potassium 115.03mg 3% Total Carbohydrates 30.43g 10% Fiber 1.48g 6% Sugar 17.28g   Protein 3.3g 7%

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.   


   

Hungarian Burrito
(Hortobàgyi hùsospalacsinta)

1 large (4-5-pound) chicken, cut up 4 Tbs butter 1 medium red onion, finely chopped 1 large green pepper, seeded and chopped 1 large red pepper, seeded and chopped 1 14-oz can chopped tomatoes un drained 2 clove garlic, finely chopped 1 Tbs sweet or hot Hungarian paprika 1 15-oz chicken broth or water 1 cup sour cream 2 Tbs all-purpose flour Salt and black pepper to taste 4 llarge egg 1½ cup milk 1 cup all-purpose flower 4 Tbs melted unsalted butter

(see more)  (go there)