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| Hungarian recipes
Posted: 8/2/2009 6:46:04 PM | Do you mean prepared vanilla pudding or pudding powder?
thanks,
Fifi | |
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| Hungarian recipes
Posted: 8/2/2009 8:03:44 PM | | Bessie, you are making me so hungry for when I used to visit Hungary on business. All of my favorite memories from there are of the wonderful food and the lovely people. I can almost smell the goulash and spaetzle now...I need to get cooking with your recipes! | |
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| Hungarian recipes
Posted: 8/3/2009 2:22:29 AM | | I’m sorry I wasn’t accurate I meant vanilla pudding powder. That is mine version, origin bird’s milk recipe use vanilla extract, or vanilla beans and 1 tablespoon flour for thickening. I realized the vanilla pudding powder gives better and stronger taste than the vanilla extract. Is it not funny? | |
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| Hungarian recipes
Posted: 8/4/2009 5:21:00 PM | Girls look out!
"Man-Catcher" Soup
Hungary is soup country. Men consume lots of soup
A man's heart is through his stomach, which is why women should cook lots of soup . My dear aunt was the best soup lady in the village, they used to invite her to huge wedding parties. She taught me many cooking techniques. She was always joking: “a man who eat lots of soup must be an excellent lover.” Where did she get this idea, I don’t know, she had only one man in her life.
1 pound smoked chuck
2 onions, sliced, 1 leek
2 cloves garlic, crushed
half celery root chopped
1 savoy cabbage, chopped
2 tablespoon barley
Crushed pepper
some flour
2 tb spoon oil
1 table spoon Paprika
Boil the chuck and the onion, until medium soft. Add the cabbage, barley, garlic,. leek and the celery. When it is soft, take out the chuck and cut into cubes.
Take about 2 tablespoons of oil melt in hot skillet, add some flour (give or take a tablespoon), with fork mix flour into oil add paprika and make a paste (rantas)
and pour it to the dish. Add the chuck and boil one more time. Serve with soft sour dough bread. and lemon..
Sorry guys I don’t know any lady - catcher soup. | |
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| Hungarian recipes
Posted: 8/5/2009 7:31:57 AM | Beans soup alla Jokai / Maurus Jokai, was a Hungarian dramatist and novelist./
This is his famous soup.
1/4 pound dried pinto beans
3 smoked pig's trotters
half pound smoked pork ribs
1 Celery knob, peeled and diced
2 onion, chopped
1 Tablespoon olive oil
1 Tablespoon Italian Parsley, chopped
1 Tablespoon flour
1Tablespoon Hungarian paprika s
2 garlic cloves, mashed
half pound smoked pork sausage
salt to taste
4 Tablespoons sour cream
1. Soak your dried beans overnight.
2. Make your meat stock: Cook smoked trotters and pork ribs in 2 quarts water till the meat comes of the bones. Bone them and put meat pieces aside.
3. Add the celery and the beans to the meat broth, and cook until the beans are done.
4. Meanwhile, fry onion in olive oil over low heat. When onion is wilted, add half of the chopped parsley and flour and make a brown roux over the lowest heat possible. Stir often to prevent burning.
5. When the roux is light brown, mix in paprika and garlic; immediately add 1 cup cold water. Whip until smooth, then pour into the cooked beans.
6. Add smoked sausage and salt. Simmer for 10 minutes.
7. Cut smoked meats into small pieces, and add to the soup.
8. Adjust salt. Add the sour cream on the top with other half of the chopped Italian Parsley.
9. Serve with spaetzel . | |
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| Hungarian recipes
Posted: 8/5/2009 2:27:24 PM | Fermented, leavened cucumbers or Pickled cucumbers,
During the summer there are jars everywhere holding small warty cucumbers, which sit fermenting in the sun. Most people prepare this in big quantities, using three-liter jars. The fermenting juice should be reserved as "it is refreshing and healthy."I like to drink it. Or use it up for the dill soup.
kirby cucumbers as many as fit into your jar
Salt
Dill
bay leaves
4 gloves Garlic, you can use less or more as you like it.
Bread / you can use up any kind of dried bread/
If you like with pickling spice use it.
Cut the ends off of the kirby cucumbers and punch some holes in them. Arrange them in a large jar and cover with warm salted water. Add some dill and garlic. Cover the top of the jar with one piece of toasted bread. Close the jar with a cheese cloths or gauze tightly with a rubber band . Leave it in a warm place, in the sun like window - sill, for three days. Remove the bread and store the cucumbers in a cool place. | |
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| Hungarian recipes
Posted: 8/6/2009 7:59:13 AM | Plum dumplings
5 medium potatoes, peeled, boiled, mashed and cooled
2 large eggs
1 teaspoon salt
2 half cups all-purpose flour
18 Italian prune plums, washed and pitted
half stick butter
1 and half cups crumbs , I used Japanese bread crumbs, or home made bread crumbs.
1/4 cup cinnamon sugar
¾ cup dry bread crumb
Cinnamon
In a large bowl, combine potatoes, eggs and salt. When well combined, add flour and mix until a soft dough forms. Cover with plastic wrap and let rest 30 minutes. / My mother used to make the dough a night before she plan to make her dumplings/
Place a large pot of salted water on to boil. On a lightly floured surface, roll dough to 1/3 inch. Cut into 2-inch squares. Place a plum in the center- hint a pinch cinnamon sugar inside every plums, -. each square and fold in half, pressing out all air and sealing the edges. Moisten edges and roll it into a round smooth ball. Place it, pinched side up, on a floured board until ready to cook.
Carefully drop into boiling water. Repeat until all plums are in the water. Do not crowed them. After a minute, give the dumplings a stir with a wooden spoon to keep them from sticking to the bottom. Once they rise to the surface, let them cook about 12 minutes uncovered. Just like when cooking ravioli, taste one.
While the dumplings are cooking in the pot, brown the breadcrumbs 3 tablespoons of butter 2 minutes before it’s ready hint one teaspoon sugar to caramelize the breadcrumbs. Be careful don’t burn it.
As the dumplings are ready, lift them carefully out of the water with a slotted spoon, roll them in the browned breadcrumbs, and sprinkle with cinnamon sugar. Serve immediately..
Variation:
I like to fill with dried prunes, / I soak the prunes overnight with Hungarian prune brandy./
Winter time we place 1 teaspoon prune jam into ech of the dough.
Some people use apricots, peach instead of plums | |
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| Hungarian recipes
Posted: 8/6/2009 10:57:08 AM | ohmygoodness, these recipes are making me hungry!! mmmm...I have a recipe one of my great aunts in Germany (who was originally from Hungary) gave me 30 + years ago. It was the first time time I ate onions as a child and enjoyed them (and the only thing I'd eat with onions until I was well into my 20s). It's called Zagoina Schnitzel. I've adopted a few things over the years, including using pork tenderloin instead of veal for the schnitzel. I don't have exact measurements as I don't use them, sorry..but I will be as descriptive as possible. I've made this for many, many Americans (& other )friends over the years and nobody has not loved it...though it may sound odd (maybe not to you if it is a Hungarian dish as I was told)....
Bread-Use rye or seedless rye and butter lightly then broil in the oven
Schnitzel-pound out a pork tenderloin, dip it in egg & then italian bread crumbs (I use Progresso). Fry in a hot pan in oil.
gravy -Start with Jagersose (it's like a mushroom gravy, you can use hunter gravy mix, but it is not even close to the same) - Use 2 cups of water for 2 Jagersose mixes...simmer for 5 minutes
saute a vidalia onion (use a texas sweet or maui sweet if vidalias aren't in season, but they are the best) in a little oil
add to the gravy and then add:
1 small jar of pimentos
8 dill pickles , cubed very small (not quite diced) - I actually like heinz dills
1-2 cups hard salami, cubed
1 can of whole mushrooms
Simmer uncovered. Layer the bread, then schnitzel, then gravy | |
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| Hungarian recipes
Posted: 8/6/2009 1:29:44 PM | Hello Ependa,
Sorry I don’t know the Zagoina Schnitzel, but I’m going to try it. I know many kind of schnitzels, most famous of them is the Wiener schnitzel. Zagoina must be somebody family name. Thank you for your recipe. | |
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| Hungarian recipes
Posted: 8/6/2009 4:46:15 PM | | Bessie, I hope you like it ,it's very yummy...I actually almost caramelize the onions, though my Aunt never did. Wiener Schnitzel...mmmm, yummy. I make that out of pork tenderloin with fresh lemon , too. I am going to try your plum dumplings and the mushroom stew...my daughter is a vegetarian and I'm always trying to find new vegetarian recipes. I tracked this so I can keep coming back =) Thanks! Peace, K | |
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| Hungarian recipes
Posted: 8/10/2009 7:51:30 AM | The farmer cheese or curd cheese dumplings or balls, are traditional dessert all over the country.. Very easy to make them.
Is one of my fave :lick: :lick: :lick
It has two versions the salty one and the sweet one.
The salty one:
Ingredients for 6 servings:
1 lb salted farmer’s cheese
3 large eggs
5 tbsp cream of wheat /farina, semolina/
Sometimes instead of farina.... I use only 5tbsp breadcrumb for me is much lighter.
1 teaspoon lemon zest
half stick butter
1 and half cups crumbs , I used Japanese bread crumbs or home made bread crumbs.
Cinnamon sugar
Cinnamon
4 tbsp sour cream
In a large bowl mix the ingredients / salty cheese, eggs, farina, lemon zest/ with folk . When well combined, cover with plastic wrap and let rest at least 3 hours in the refrigerator.
Place a large pot of salted water on to boil. After 3 hours take out the bowl from the fridge than with a large spoon roll the dough into a round smooth balls
Carefully drop into boiling water. Once they rise to the surface, are ready.
Brown the breadcrumbs on half stick of butter Be careful don’t burn it.
As the dumplings are ready, lift them carefully out of the water with a slotted spoon, roll them in the browned breadcrumbs, and sprinkle with cinnamon sugar. Serve with sour cream immediately..
The sweet version of cheese curd balls, or farmer cheese dumplings:
The ingredients are same+
2 tbsp alcohol soaked raisins or cranberries
1 tablespoon vanilla pudding powder,
2 tablespoon ground walnuts
half teaspoon almond and orange extract.
4 tbsp vanilla sugar
In a large bowl mix the ingredients / unsalted cheese eggs, lemon zest, pudding powder, vanilla sugar, raisins and extracts, farina, lemon zest/ with folk let rest at least 3 hours in the refrigerator.
Brown the breadcrumbs on half stick of butter, 2 minutes before it’s ready hint one teaspoon sugar to caramelize with two tbsp walnuts . Place the cooked cheese dumpling into this browned breadcrumbs roll them into it , sprinkle with cinnamon sugar served with whipped cream or sweetened sourcream on the side one scoop of ginger icecream. | |
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| Hungarian recipes
Posted: 8/10/2009 8:37:14 AM | Bell peppers or tomato filled with Hungarian Curd Cheese, Farmers cheese
2 packages of 7.5 oz salty farmer cheese 4 large Jersey tomato, or 4 yellow or red bell peppers 1 onion, 1 teaspoon Hungarian sweet paprika, caraway seeds , parsley, 2 tbsp smoked cream cheese, 1 teaspoon of Mrs Dash original blend.
For the dressing: 3 tbl spoon olive oil, dill, 2 tbl spoons white vine, black pepper, 1 small cucumber, 1 brunch chives, 2 chili
Smash the curd and cream cheese and the diced onion until creamy. Season with the parsley, salt, caraway, paprika, Mrs Dash. Cut the top of the tomato or peppers, take out the pulp and filled with the curd cheese mix. Put back the cut tomatoes, peppers . Place them in the fridge.
Prepare the dressing with the olive oil, freshly chopped dill, balsamic vinegar, salt and cracked black pepper until creamy. Add the diced cucumber, cut the chives and chili. Serve with whole wheat crackers.. | |
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| Hungarian recipes
Posted: 8/10/2009 2:01:15 PM | Chopped sardines alla Krúdy
This simple recipe comes from Gyula Krúdy family recipes. Gyula Krúdy is a famous Hungarian writer.
The Sindbad stories are accounts of Krúdy's alter-ego. Sindbad is more of a Casanova than of a Don Juan: all of the 107 women who were madly in love with him remember him with nostalgic awe. Read more:
http://www.hunlit.hu/krudygyula,en
One box of smoky sardines, take out the sardines from the box and chopped add 2 tablespoon I can't believe it's not butter, two chopped hard-cooked eggs, and a large grated onion, and juice of a half of lemon.Eat this spread on bread or toast. | |
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| Hungarian recipes
Posted: 8/10/2009 2:23:51 PM | | Watch you tube Hungarian woman makes the spraetzle: http://www.youtube.com/watch?v=b7QXpBAvlQg | |
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| Hungarian recipes
Posted: 8/10/2009 2:31:56 PM | | Watch spaetzle maker http://www.youtube.com/watch?v=Xqr2A_jqSRs&feature=related | |
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| Hungarian recipes
Posted: 8/10/2009 2:37:13 PM | | you tube again how do you make Plum dumpling little bit different like my recipe, http://www.youtube.com/watch?v=_zuWsiRew5E | |
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| Hungarian recipes
Posted: 8/10/2009 2:44:09 PM | How do you make farmer cheese dumpling http://www.youtube.com/watch?v=JIH1Gqiz9bg
all of the you tube videos are Hungarian speaking, but you can read from the pictures. | |
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| Hungarian recipes
Posted: 8/10/2009 3:01:23 PM | How do you make poppyseeds pancakes In English
http://www.youtube.com/watch?v=Kh_tDUjA68c&feature=related | |
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| Hungarian recipes
Posted: 8/10/2009 3:19:25 PM | | This aren't my videos I found them searching on the web, they makes my recipes more visible http://www.youtube.com/watch?v=vdOxfU-Bfy0&feature=fvw | |
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| Hungarian recipes
Posted: 8/10/2009 3:28:38 PM | Bessie, you precious lady!
Your Beans alla Jokai....magnificent! 
The pickles
plum dumplings
poppyseed pancakes
farmers cheese
and sardines!
All wonderful wonderful recipes. I am so glad you are here 
SS | |
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| Hungarian recipes
Posted: 8/10/2009 3:58:38 PM | Thank you SmilingSalmon,
Here is the Kettle goulash
http://www.youtube.com/watch?v=bcLfAP_P2ZI | |
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| Hungarian recipes
Posted: 8/11/2009 3:38:01 PM | Hungarian stuffed cabbage
1 green cabbage
1/4 pound smoked bacon
1 lb smoked pork ribs
1 onion, diced
2 garlic cloves, diced
3/4 lb ground pork
3/4 lb ground beef
3/4 lb ground veal
1 cup white rice
1/8 teaspoon salt
2 teaspoons seasoning salt
2 tbsp Hungarian sweet paprika if like the hot use the hot one
2 tbsp flour
1 teaspoon carraway seeds
3 bayleaves
1 pint sour cream
12 ounce sauerkraut
Folding the cabbage rolls are important. Only cook the leaves is not soft enough to roll. Place the whole cabbage into the freezer at night
Than take it out next day.
Wait until the cabbage becoming unfrozen,
dry the cabbage with a towel,
take the leaves a part
trim out center vein of each leaf. Now this leaves are perfect for folding.
Bake the bacons
on the bacon grease saute the chopped onion and garlic
Simmer the rice, seasonings about 20 minutes.
Than mix the filling: 3 kinds of ground meats, sauted onion, and the rice
Place a tablespoon or more of this filling on each cabbage leaf and roll up the leaves Make them loose.
Grease the bottom of a big pot, place one layer of sauerkraut on the bottom, hint the top with Hungarian paprika, carraway seeds, little flour, bay leaves and few bacons and smoked ribs. Place around the cabbage rolls, repeat this layers until all of them are gone.
Cover the cabbage leaves 2/3 with water. Cover and cook on simmer for 1 hour until is ready. During the cook don't stir it. Just toss the pot few times
Serve with sour cream.
See the youtube a different version
http://www.youtube.com/watch?v=Sv5gEN7HTCM | |
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| Hungarian recipes
Posted: 8/12/2009 1:45:29 PM | Beigli
is an authentic Hungarian pastry roll that is often served for Christmas. It is sweet and has many varieties of fillings, the most common of which are poppy seeds and walnuts.
Beigli walnuts or poppy seeds rolls
3/4 cup milk
1 3/4 oz. confectioner's sugar
2/3 oz. yeast
18 oz. flour
8 oz. butter
3 eggs plus 1 egg white
pinch of salt
Walnut Filling
5 1/4 oz sugar
10 1/2 oz ground walnuts
3 1/2 oz fine biscuit crumbs
3 1/2 oz raisins or diced quince jelly
*Mix *
1 1/4 cup water with the sugar and cook into a thick syrup, add the walnuts.
Remove from the heat, stir in biscuit crumbs and the other ingredients.
Leave to cool and spread on the dough when ready.
Poppy Seeds filling:
2/3 cups poppy seeds,
grind well; 5 tbsp sugar;
1/2 tbsp honey;
1/4 tsp + 1/2 tsp grated lemon zest;
1/2 tbsp +1/4 tbsp+1/4 tbsp apricot
Adding 1 teaspoon sugar, and yeast to a small amount of lukewarm milk mix in a mug
Mix butter with the flour using your fingers on a large flat surface or pastry board,
whisk two eggs and add them in
Stir in the yeast, the salt, the remaining milk and sugar
Knead the dough quickly
Cover with a cheesecloth and let sit for two hours.
(Now is a good time to make the nut filling - see above.)
Divide the dough into two large, or four small balls. Roll the dough out into 1/6 inch thick rectangles, spread on the filling, leaving a 1/3 inch wide border. Roll the dough and place it on a baking sheet with the folded end of the dough on the bottom. Brush with a beaten whole egg. Set aside to rise moderately in a warm, dry place for one hour. Brush with egg white and put in cool place for 30 minutes. Puncture the sides lightly with a fork to prevent the crust from breaking. Bake at 350°F for 40-45 minutes or until golden brown..
After baking, the beigli can be kept in a plastic bag in the refrigerator (if it lasts that long!).
http://www.youtube.com/watch?v=SwkFN1XvI6Q | |
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| Hungarian recipes
Posted: 8/17/2009 9:38:22 AM | Chimney cake
It was originally made by wrapping the dough around the chimney pipes. Also known as stove cake or Hungarian wedding cake, is a pastry, cooked on a tapered spit over an open fire too. Originally from Transylvania, it is famous as Hungary's oldest pastry. sold in bakeries, pastry shops and even street vendors are selling them on street corners, carnivals and fairs.
A cake that is liked by kids. It is given as a present, it can be found in entertainment places. It smells far from the place it has been made. People like those cakes, that are made the right way, everywhere in the world. It is sweet pastry rolled up on a wooden roll, covered with melted golden-brown sugar.
Ingredients
1.
1 whole egg beaten
4 yellow of egg
1/4 litre water
1/2 litre water
4 lb flour
half lb sugar
half lb butter melted
1 pinch salt
1 pack of yeast
Mix the ingredients well. Let it rise for half an hour. Cut it up into 16 equal pieces. Leave it covered. Stretch them each and roll them onto a roll. Make it flat with your hands. Roll them into sugar and leave them to rise to double size. Than
this yeast pastry ribbon wired around a wooden cylinder, heavily sprinkled with sugar, thus becoming a helix shaped cylindrical pastry . Grill it with coal, electric or gas oven. Grill it until sugar has a golden-brown color. Then you can roll it in coconuts, walnuts, cocoa powder, vanilla and sugar mix, broken nuts, cinnamon, poppy seeds, or leave it the way it came out from the oven, that is the classic one.
http://www.youtube.com/watch?v=fCB0Btymb3Q&feature=related
http://www.youtube.com/watch?v=SQ45KGvo-Z4 | |
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