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Rice a La Hungarian Recipe

September 30th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 3stalkscelery, chopped
  2. 1mediumonion, chopped
  3. 2largecarrots, diced
  4. parsley sprigs, chopped
  5. 2tablespoonsbutter
  6. 1tablespoonchicken soup base
  7. 1teaspoonsalt
  8. 1dashpepper
  9. 1teaspoonpaprika
  10. 1 1/2cupsrice

DIRECTIONS

  1. Wash rice well with water to remove starch.
  2. Add some water to prevent burning.
  3. Saute onion, celery and carrots in butter.
  4. Add paprika, parsley, rice and soup mix, and seasonings.
  5. Cook adding water to equivalent of 2 1/2 cups.
  6. Simmer approx 3/4 hour.

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Hungarian Cheesecake Recipe

July 31st, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1/4cupsugar
  3. 1 1/2cupsall-purpose flour
  4. 1/4teaspoonsalt
  5. 1egg yolk
  6. 1tablespoonlemon juice
  7. 1/2cupunsalted butter, softened
  8. Cheese filling

  9. 1 1/2lbsdry curd cottage cheese(or pressed)
  10. 1pinchsalt
  11. 1/4cupsugar
  12. 2tablespoonsall-purpose flour
  13. 2tablespoonscornstarch
  14. 1cupsour cream
  15. 1teaspoonvanilla extract
  16. 4eggs, plus
  17. 1egg yolk
  18. 1/2cupgolden raisins, plumped and chopped
  19. 1/2cupcrushed pineapple, drained well
  20. Topping

  21. confectioners’ sugar, for dusting(icing sugar)

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Grease generously a 9 inch springform pan or tart pan with a removable base.
  3. Crust: Combine sugar, flour and salt in a medium sized bowl.
  4. Make a well in the centre and stir in the egg yolk, lemon juice and butter.
  5. Mix with your fingertips until the dough is blended then pat into a flattened disc.
  6. Wrap the disc in plastic and chill for 10 minutes.
  7. Roll out half the dough to cover the pan base, patching any areas that tear.
  8. Prick the dough with a fork in several places and bake for 15 to 20 minutes until the crust is golden brown.
  9. Remove from the oven and allow to cool.
  10. Filling: Cream cottage cheese with the salt and sugar in a medium mixing bowl.
  11. Fold in the flour and cornstarch and blend well.
  12. Stir in the sour cream, vanilla, eggs and yolk.
  13. Fold in the raisins and pineapple.
  14. Spread the filling over the cooled crust.
  15. Roll the remaining dough into 12 pencil thin strips.
  16. Arrange the strips in a lattice pattern on top of the cake.
  17. Bake for 8 to 10 minutes until top is a light golden brown.
  18. Chill at least for several hours or overnight.
  19. Dust with confectioners sugar before serving.

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The Best Hungarian Goulash Ever! Recipe

July 7th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbsirloin
  2. 1cupflour
  3. 1tablespoonpepper
  4. 1tablespoonMorton nature seasons seasoning blend
  5. 8ouncesfresh mushrooms
  6. 1smallonion
  7. 2tablespoonsvegetable oil
  8. 2tablespoonsmargarine
  9. 1 (14 ounce)canchicken broth
  10. 1 (10 ounce)cantomato puree
  11. 1/2teaspoonlemon juice
  12. 1tablespoongarlic
  13. 1tablespoonsour cream
  14. 2tablespoonscaraway seeds
  15. 2tablespoonsmarjoram

DIRECTIONS

  1. Combine flour, pepper and Morton’s Seasoning in a zip lock bag.
  2. Add sirloin and coat.
  3. Heat saute pan over medium heat.
  4. Add butter and oil when hot.
  5. Cook beef, onion, and mushroom until the onions are tender and the meat is brown.
  6. Stir in broth, tomatoes, lemon juice, garlic, carraway seeds, marjoram and stir well.
  7. Allow mixture to simmer at least 30 minutes to allow flavors to mingle.
  8. Stir in sour cream before serving.
  9. Serve over hot, egg noodles.

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Kossuth Kifli (Hungarian Cakey Cookie Aka Half Moons) Recipe

January 18th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupunsalted butter, plus
  2. extraunsalted butter, for pan
  3. 1 1/2cupsgranulated sugar
  4. 8eggs, separated
  5. 1/2teaspoonvanilla extract
  6. 1 gratedlemon, rind of
  7. 1lemon, juice of
  8. 2teaspoonsbaking powder
  9. 1 2/3cupsflour, plus
  10. extraflour, for pan
  11. 1 1/2cups finely choppedwalnuts
  12. powdered sugar, for garnish

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Butter and flour bottom and sides of a 9-by 13-inch cake pan.
  3. In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar.
  4. Add egg yolks, one at a time, and beat until fluffy.
  5. Add vanilla, lemon rind and lemon juice and beat to combine.
  6. Gradually add in baking powder and flour.
  7. In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff.
  8. Fold egg whites into batter.
  9. Gently spread batter into prepared pan.
  10. Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes.
  11. Remove to a wire rack.
  12. Cool until cake shrinks away from sides of pan (about 15 minutes).
  13. With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don’t remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap.
  14. Remove from pan and repeat (you can eat the oval scraps;).
  15. Cool crescents completely and dust with powdered sugar.
  16. Store in a tightly covered container for up to 2 days.

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Hungarian Scrambled Eggs Recipe

January 14th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 8eggs
  2. 6slicesbacon
  3. 1onion
  4. 1red bell pepperor yellow bell pepper
  5. 2tablespoonsvegetable oil
  6. pepper, to taste
  7. 4 warmcrusty bread rolls

DIRECTIONS

  1. Snip the bacon into thin strips.
  2. Heat the oil in a large frying pan.
  3. Add the bacon, fry gently stirring often, till it starts to crisp.
  4. Remove from pan, leaving the oil, keep warm.
  5. Thinly slice the onion and fry gently until starting to brown at the edges.
  6. Remove the onion from the pan and add to bacon, keep warm.
  7. Slice the pepper and fry gently until softened.
  8. Whisk the eggs with a fork.
  9. Drain off any excess oil in the pan.
  10. Return the bacon and onion to the pan and warm though.
  11. Pour the eggs over the mixture and leave until cooked halfway through.
  12. Flip the egg mixture in sections, at this point it will break up and look a bit messy.
  13. Cook for a further minute or until the eggs are still just runny in the middle.
  14. Serve on warmed plates, add freshly ground black pepper.

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