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Hungarian Pastry Recipe

March 22nd, 2015 by alice  Tags: , | Print This Post Print This Post

Hungarian Pastry Recipe

INGREDIENTS

  1. 1/4lbbutteror margarine(I use butter)
  2. 1/2cupsugar
  3. 1teaspoonvanilla
  4. 2eggs, separated
  5. 1 1/2cupsflour
  6. 1pinchbaking soda
  7. 1/2teaspoonbaking powder
  8. jam(I use raspberry)
  9. 1cupground nuts(I use walnuts)
  10. 2tablespoonssugar

DIRECTIONS

  1. Cream butter/margarine and sugar.
  2. Add vanilla and egg yolks.
  3. Cream together well.
  4. Add sifted flour with soda and baking powder.
  5. Mix well.
  6. Then pat dough out onto cookie sheet with sides or a large shallow pan.
  7. Spread with jam and 1/2 cup ground nuts.
  8. Then over that spread the well beaten egg whites.
  9. Then sprinkle the other half of ground nuts to which 2 tablespoons of sugar have been added.
  10. Bake 1/2 hour at 325 degrees Fahrenheit.
  11. Layers are:.
  12. Dough.
  13. Jam.
  14. Nuts.
  15. Egg whites.
  16. Nuts with sugar.
  17. When cool, cut into 2 inch squares.

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Hungarian Sweet and Sour Butter Beans Recipe

March 11th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbbutter beans, soaked overnight
  2. salt
  3. 2tablespoonsoilor butter
  4. 3tablespoonsall-purpose flour
  5. 6tablespoonsvinegar
  6. 3tablespoonssugar

DIRECTIONS

  1. Cook the butter beans in boiling water (enough lightly salted water to cover) until done.
  2. In a saucepan, gently heat the 3 tablespoons oil or butter, once it is bubbling, add the flour and stir to make a paste or roux.
  3. Stir over the heat until the roux changes color to beige.
  4. Add the beans together with their cooking water, stirringconstantly, to make a thickish sauce (add more water if necessary).
  5. Add the vinegar and sugar and stir until the sugar is dissolved.
  6. Taste and adjust flavor, if necessary, by adding more vinegar or sugar.
  7. Continue cooking, stirring, for a few more minutes.

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Bab Leves (hungarian Bean Soup) Recipe

February 16th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2lbdried navy beansor pinto beans, soaked in cold water overnight(or use quick soak method below)
  2. 1teaspoonsalt
  3. 1/4teaspoonpepper
  4. 1carrot, sliced
  5. 1leek, very finely chopped or1/2 onion, very finely chopped
  6. 2garlic cloves, pressed
  7. 1/2lbsmoked baconor smoked ham hock
  8. 4cupssmoked ham stockor water
  9. 2tablespoonscooking oilor lard
  10. 2tablespoonsonions, chopped
  11. 1teaspoonHungarian paprika
  12. 3tablespoonsflour
  13. 1tablespoonparsley, chopped
  14. 1/4cupsour cream
  15. 1teaspoonvinegar

DIRECTIONS

  1. Quick soak method – Boil beans for 5 minutes in enough water to cover them completely, then cover pan and let soak for 1 hour.
  2. Drain and rinse the beans and put them in a large pot.
  3. Add the salt, pepper, carrot, leek, garlic, and meat.
  4. Add stock plus enough water to cover 2″ above the beans and meat; bring to a simmer.
  5. Simmer, partially covered, until the beans are tender (2 1/2 – 3 hours), adding water as needed to keep the beans covered; then remove meat to a seperate plate.
  6. In a heavy saucepan, melt fat or warm oil and sauté onions until they wilt.
  7. Mix in the paprika and then the flour.
  8. Genlty fry, stirring constantly until flour turns golden beige (2-3 minutes) (be careful not to scorch the flour and not to get any on you).
  9. Add the parsely.
  10. Thin roux with 1/2 cup to a cup of the broth from the soup; mix well, then slowly pour back into the soup.
  11. Let simmer for 10 minutes (then if soup is too thin simmer for 5-10 more minutes; if too thick slowly add hot water and simmer for 2-3 more minutes).
  12. Remove from heat and let cool.
  13. Blend some soup into the sour cream to keep it from curdling when you add it, then add it to the soup.
  14. Mix in the vinegar and taste soup for seasonings.
  15. Cut the meat into bite sized pieces and return them to the soup.
  16. Reheat soup before serving.

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Hungarian Mushroom Soup Recipe

January 2nd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsunsalted butter
  2. 2cups choppedonions
  3. 1lbfresh mushrooms, sliced
  4. 2teaspoonsdried dill weed(A MUST!)
  5. 1tablespoonpaprika
  6. 1tablespoonsoy sauce
  7. 2cupschicken broth
  8. 1cupmilk
  9. 3tablespoonsall-purpose flour
  10. 1teaspoonsalt
  11. groundblack pepper
  12. 2teaspoonslemon juice
  13. 1/4cup choppedfresh parsley
  14. 1/2cupsour cream

DIRECTIONS

  1. 1. Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat to low, cover and simmer for 15 minutes.
  2. 2. In a seperate small bown, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover & simmer 15 more minutes, stirring occasionally.
  3. 3. Finally, stir in the salt, pepper, lemon juice, parsley and sour cream. Mix together & allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. Even better the next day!

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Erõleves (hungarian Consommé) Recipe

December 9th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1lb soupmeat(such as beef short ribs or rack of lamb)
  2. 1-2lbsoup bones, in 3 ” pieces(marrow bones)
  3. cold water
  4. 2cloves
  5. 1onion
  6. 1cabbage, quartered
  7. 2carrots
  8. 2parsnipsor turnips
  9. 2smallkohlrabi
  10. 1-2leek
  11. 2 half stalkscelery(leafy halves)
  12. 2sprigsparsley
  13. 2garlic cloves
  14. 12peppercorns
  15. 2bay leaves
  16. 1tablespoonsalt
  17. 1 1/2cupsfine egg noodles(uncooked)

DIRECTIONS

  1. Wash the meat and bones, and thoroughly clean the vegetables.
  2. Put the meat and bones in a large pot, cover them with cold water and slowly bring to a simmer over low heat, uncovered (removing the scum as it forms) (Do NOT allow to boil, it will break up the scum and fat changing the taste and appearence of the broth); continue simmering and skimming for about an hour.
  3. Stick the cloves into the onion, and add it and all other remaining ingredients to the soup except for the noodles.
  4. Cover partially and let simmer at least until meat is tender (1-2 hours or more).
  5. Strain the broth into a large bowl, and set aside to cool.
  6. Remove the marrow from the bones.
  7. Mash and lightly salt it, and serve it on rye bread or white toast (it might sound a little odd, but it’s a traditional delicacy).
  8. Discard the bones, onion and cloves, celery, parsley, garlic, peppercorns, bay leaves, and any loose bones or fat from the meat.
  9. Cut up the remaining vegetables and meat.
  10. Degrease the broth and taste for seasoning (it may need a lot more salt).
  11. Return the broth to a simmer and drop in the noodles.
  12. Let cook for 10 minutes, then add the meat and vegetables and let simmer until the noodles are done.
  13. Serve hot.

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