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)

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. (see more)  (go back)

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. (see more)  (go back)

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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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.
2	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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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.

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