April 16th, 2013 by alice
Tags: Chicken, Fat, Paprikash, Reduced | 
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INGREDIENTS
- 4 bone-inchicken breasts or8 chicken thighs, skin removed
- nonstick cooking spray
- 1largeonion, chopped
- 3/4cupwater
- 1/4cupwhite wine
- 3teaspoonsHungarian paprikaor regularpaprika
- 1teaspooninstant chicken bouillon granules
- 2cupsno yolk noodles
- 1/2cuplow-fat sour cream
- 5teaspoonsflour
DIRECTIONS
- Rinse chicken and pat dry.
- Spray a cold large skillet with nonstick spray.
- Heat over medium and cook chicken about 15 minutes until lightly browned, turning a few times to even out browning.
- Remove chicken from the skillet and set aside, and if necessary, drain fat.
- Place onion, water, wine, paprika, and bouillon granules in the skillet.
- Add the chicken and bring to a boil.
- Reduce heat, cover and simmer 25 minutes or until chicken is no longer pink and juices run clear.
- Meanwhile, prepare egg noodles according to package.
- Use a slotted spoon and remove chicken from skillet and onto dinner plates.
- For the sauce, measure the pan juices.
- Add water if needed to make 1 1/2 cups total.
- In a medium mixing bowl stir together sour cream and flour, then slowly add pan juices.
- Pour into the skillet, then cook and stir until thickened and bubbly, then cook 1 more minute.
- Spoon over chicken and serve with the noodles.
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July 22nd, 2012 by alice
Tags: Light, Paprikash, Peppers, Pork | Print This Post
INGREDIENTS
- 1lbpork tenderloins, cut into bite-sized pieces
- 1tablespoonpaprika
- 1tablespoonflour
- 1pinchcayenne
- 1 1/2tablespoonsolive oil, divided
- 3clovesgarlic, minced
- 1onion, thinly sliced
- 8ouncesmushrooms, sliced
- 1teaspoonsalt, to taste
- 1red pepper, thinly sliced
- 1yellow pepper or green pepper, thinly sliced
- 1/4cupwhite wineor chicken stock
- 1/2teaspoonWorcestershire sauce
- 1/2cuplow-fat sour cream
- 2cupscooked rice
DIRECTIONS
- Mix paprika, flour and cayenne.
- Toss pork in mixture to coat.
- Heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet.
- Brown pork and remove once it is just cooked.
- Keep warm.
- Add remaining oil, garlic, onion, mushrooms and salt to the pan, cook until mushrooms start to soften.
- Add peppers and cook until tender-crisp.
- Add pork, wine (or stock) and worchestershire.
- Stir constantly until liquid has mostly thickened and evaporated.
- Remove from heat and stir in sour cream.
- Serve over rice or egg noodles.
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July 2nd, 2012 by alice
Tags: Chicken, Crock, Paprikash, Pot | Print This Post
INGREDIENTS
- 1 1/2cupswater
- 4-5lbschicken pieces
- 1cupcanned tomatoes
- 1green pepper, chopped
- 1smallonion, sliced
- 2tablespoonspaprika
- 1garlic clove, minced
- 1teaspoonsalt
- 1/4teaspoonpepper
- 1/4teaspoonoregano
- 1/4cupall-purpose flour
- 1cupsour cream
DIRECTIONS
- Put the water, chicken, tomatoes, green pepper, onion, paprika, garlic, salt, pepper and oregano into the crock pot.
- Stir to blend.
- Cover the pot and cook on low for 9 to 10 hours until chicken is tender.
- Remove chicken pieces from the crock pot and skim fat from the remaining sauce.
- Remove 1/4 cup liquid from the crock pot and allow to cool a bit.
- Blend flour with the 1/4 cup cooled juices and return the flour mixture to the liquid in the crock pot.
- Mix well and stir until thickened.
- Blend in sour cream.
- Return chicken to the pot and allow to heat through, but do not boil.
- Serve on cooked noodles if desired.
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April 20th, 2012 by alice
Tags: Adlib, Hungarian, Paprikash | Print This Post
INGREDIENTS
- 2cupschicken broth
- 2cupswater
- 2teaspoonspaprika
- 8ouncesspaghetti(broken)
- 6cupscabbage(shredded)
- 1/2onion(finely sliced)
- 1cupkielbasa(sliced)
- 3/4cupsour cream
DIRECTIONS
- In large skillet combine first three ingredients and bring to a boil.
- Add spaghetti and cook for 6 minutes.
- Add cabbage and onion, cover and simmer 6-8 more minutes.
- Stir in kielbasa and sour cream.
- Heat through and serve.
- The ingredients can be adapted to any ingredients you like and or have on hand, just make sure you have 4 cups liquid to 8 oz of spaghetti.
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January 10th, 2012 by alice
Tags: Chops, Paprikash, Pork | Print This Post
INGREDIENTS
- 2teaspoonsbutter
- 1mediumonion, very thinly sliced
- 1 1/4teaspoonspaprika, divided
- 1teaspoongarlic salt
- 1/2teaspoonblack pepper
- 4 (5 ounce)pork chops(about 1/2-inch thick)
- 1/3cup well drainedsauerkraut
- 1/3cupsour cream
DIRECTIONS
- Preheat broiler Melt butter in large skillet over medium-high heat.
- Separate onion slices into rings; add to skillet.
- Cook, stirring occasionally, until golden brown and tender, about 10 minutes.
- Meanwhile, sprinkle 1 teaspoon paprika, garlic salt and pepper over both sides of pork chops.
- Place chops on rack of broiler pan.
- Broil, 4 to 5 inches from heat source, 5 minutes.
- Turn; broil 4 to 5 minutes until chops are barely pink in center.
- Combine cooked onion with sauerkraut, sour cream and remaining 1/4 teaspoon paprika; mix well.
- Garnish chops with onion mixture, or spread onion mixture over chops and return to broiler.
- Broil just until hot, about 1 minute.
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