Famous Hungarian Food

• Serves: 6
• Prep Time: 15 minutes
• Total Time: 2 hours or more

Ingredients

• 2 1/2 to 3 lb. cut up chicken
• flour to dredge (optional)
• 1 stick butter or 1/2 c. cooking oil
• 1 large onion -sliced or chopped
• 1 red sweet pepper or Hungarian banana peppers chopped (optional)
• 2 to 3 TBSP Hungarian sweet paprika
• 2tsp salt
• 1/4 tsp pepper
• water to cover (1 cup or more)
• 1 pt. dairy sour cream

Instructions

1. Saute chopped onion and the sweet pepper in the butter or oil until tender; remove and set aside.
2. Brown chicken ( optionally dredged in flour) in large frying pan.
3. Cook at moderate heat, add onions and water, then sprinkle with salt, pepper, and paprika.
Cook until tender; remove to warm serving plate.
4. Add sour cream to make sauce ( use low heat so as to not curdle the sour cream). Adjust flavor with additional paprika or salt.
5. Serve sauce over the chicken on a bed of cooked noodles.

photo credit: Mom the Barbarian on Flickr

Ingredients

• 1 lb. ground meat
• tastes best with pork and beef mixture
• Browned bits of bacon could add the pork flavor
• Salt
• pepper
• paprika
• and a bit of Worcestershire sauce
• Chopped onion (finely) cooked til soft
• Cooked rice
• 1 egg
• beaten
• Head of cabbage
• Tomato sauce
• and some V-8 juice if you have it
• Sauerkraut-drained
• Paprika

Instructions

Brown the meat, bacon if you wish, and the onion; season. Mix with the rice and the egg to make the filling.

Core the cabbage, blanch the leaves, remove the large veins.
Spoon in filling onto softened leaves, roll up.
Place on bed of sauerkraut in 9x13 pan. Cover with tomato sauce and juice. Sprinkle with additional paprika. Bake in a moderate oven for a couple hours, or ( if you have time) in a slow oven for a long time. Be sure the rolls are covered, either add juice as it evaporates or seal pan with cover.

Ingredients

• 4-6 medium potatoes
• 1/4 lb butter
• 3 stems fresh parsley
• 1/4 tsp salt

Instructions

Boil potatoes,drain and peel .
Cut into large chunks and place in baking dish.
Pour melted butter over, salt, bake in 325° oven for one hour.
Just before serving sprinkle parley over evenly. Bake for 5 minutes or so to wilt parsley.

Serve!

• Serves: 12

Ingredients

• 4-6 pieces of szalonna about 4 to 5 inches long by 3 to 4 inches wide
• Copious amounts of:
• sliced tomatoes
• red onion
• cucumber
• green pepper
• Fresh bakery rye bread (the best you can find- with seeds or without)
• Salt and pepper

Instructions

Obtain long skewers or sticks. Place a dozen or more slices of rye bread on a large, long cookie sheet. Pierce each szalonna chunk through, and place each on its own stick, making certain that it is secure. Warm the fat over a hot fire until it begins to drip; drip the fat liberally and evenly over the bread. When saturated to taste, cover each slice of bread with the desired selection of vegetables. Return to the fire, and continue to drip fat over the vegetables for a minute or two. Eat immediately. Time to feast -- and then repeat. We usually plan on at least 2 to 3 servings per person.

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Ingredients

• Good fresh cucumber- I like the long English cukes.
• A Light vinegar- white or white wine
• Some water
• Salt and Pepper
• Sliced scallions
• (Optional) fresh dill sprigs torn into little pieces.

Instructions

First, use a vegetable peeler to get the cucumber sliced as thinly as possible, yet keeping the round slice.

Then, mix vinegar and water to taste I like 1:2 ratio of vinegar to water. You may like it stronger... taste it to give the acidity you like.

Sea salt and Cracked fresh black pepper to taste.

Five or so scallions sliced thin.

Mix and refrigerate, covered, for an hour or more.

That's it. If you have the dill sprinkle it on top for a nice variation.

Some recipes call for additions of sour cream or sugar. I like neither, but you can fix it that way if you want.Some add oil and I say "no,no, no".

Alternative recipe:
Slice thinly into a bowl, 2 Cucumbers washed and peeled. Sprinkle 2 teas. salt. and small onion. Mix and set aside 1 hour. Meanwhile, mix 3 Tbs. water, 1/2 teas. sugar, 1/4 teas. paprika, 1/4 teas. pepper. Squeeze cucumbers a little at a time, discarding liquid and put in bowl. Pour vinegar mixture over cucumbers and toss. Sprinkle 1/4 teas. paprika. Chill 1 hour. Added to Hungarian Recipes by Helen Kovach

The Viennese also have their rendition.

Ingredients

• large jar of sauerkraut
• rinsed and drained
• 1/2 c. oil
• 1/2 c. vinegar
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1/2 c. chopped peppers and/or carrots
• sugar to taste ( scant spoonful)

Instructions

Cook sauerkraut for 10 minutes, rinse and drain again. Mix with other ingredients and refrigerate. Best if served the next day.

Ingredients

• 1 lb dry cottage cheese
• 3 Tbl. bread crumbs
• 3 Tbl. flour
• 3 eggs
• 1 Tbl. sugar (opt)
• pinch salt

Instructions

Beat eggs slightly, add to cottage cheese, bread crumbs, and flour. Let set 1 hour. Make dough into balls the size of walnuts. Place on cookie sheet lined with wax paper.

Drop balls into boiling salted water. Let float to top but do not stir. Boil gently for 5 min. Remove from water but do not rinse. Roll in buttered breadcrumbs.

Buttered breadcrumbs: brown 2 c. bread crumbs in 1 stick butter.

Ingredients

• 2 1/2 c. asparagus
• cut in pieces
• 1/4 c. sour cream
• 1 c. buttered breadcrumbs

Instructions

If you wish, roll asparagus in extra breadcrumbs, if not simply lay,single layer, in buttered casserole dish.Cover with breadcrumbs, and dot top with sour cream. Bake in 350 moderate oven until crumbs are golden brown.

Ingredients

• 4 c. unsifted flour
• 2 c. butter
• 4 egg yolks
• slightly beaten
• 1 c. dairy sour cream
• 1 egg
• beaten
• filling:
• 1 1/4 lb.walnuts(ground)
• 1 c. sugar
• 1/2 c.milk
• 1 Tbsp.almond extract
• 2 egg whites whipped
• *Confectioners sugar

Instructions

(1) Cut butter into flour with pastry blender til mixture resembles coarse crumbs.Add egg yolks and sour cream. Stir. Turn out on lightly floured surface knead until smooth and shape into ball.(If too sticky, use more flour.) Refrigerate
(2) Filling: Combine nuts,sugar,milk,extract, and egg white;blend well.
(3) Heat oven to 400 degrees and grease cookie sheets
(4) On floured surface,roll out quarter of dough at a time to measure,16 by 12 inches,1/4 inch thick.Cut into 2 inch squares.
(5) Place generous 1/2 tsp.filling in each square, then overlap two opposite corners. Pinch edges to seal. Place on cookie sheets and brush with beaten egg.
(6) Bake 10 to 12 minutes til golden. Roll in confectioners sugar.

• Serves: 12
• Total Time: 3 hours

Ingredients

• Cake:
• 6 eggs
• 6 Tbsp of sugar
• 7 Tbsp of flour
• Caramel:
• 7 oz (200 g) granulated sugar
• 2 Tbsp unsalted butter
• 2 Tbsp fresh lemon juice
• Chocolate butter cream:
• 4 eggs
• 7 oz (200 g)granulated sugar
• 3 ½ oz (100 g) bakers chocolate
• 2 sticks and 2 Tbsp (250g) unsalted butter

Instructions

Cake:
Separate the whites, and mix them with sugar for at least 5 minutes or longer, until they are quite stiff.
Keep adding the yolks, one by one, and then gradually add the flour.

Approx 170 ml, measured in a a large measuring cup for each pan; equal amounts of batter into the spring pans, for each of the six layers.

Bake 6 separate layers, in a preheated oven @ 400 F, in a round spring form pans, lined with parchment paper.

Cover each cake layer with a damp paper towel, so they don't dry out; they are fragile.

The last one, you will cut into 16 slices, and separate the slices. *important.

Caramel:
Carmelize the sugar over high heat, when it starts browning remove from heat, stir in butter, and lemon juice. Mix well, and return to heat, to cook until it's nice and dissolved. Pour over the sliced cake layer, and let cool down.

Chocolate buttercream icing:

Use a double boiler pan.

Mix eggs with sugar for 5 minutes, until frothy. Transfer to the inner sauce pan to cook over boiling water (reduce to medium heat). Stir constantly and cook until it starts to thicken. Add chocolate, mix it in well, and cook another 2-3 minutes.
Transfer to a mixing bowl to cool down, later put it in the fridge. When completely cooled (it will be quite sticky and thick) add pieces of butter, and mix until you get smooth, silky butter cream.

Later, when you are ready to spread it on cake layers, you will divide the cream into 6 sections, within the bowl. Make sure you have equal amounts for each cake layer.

Now, spread the chocolate buttercream (5 sections of it) over the layers, and layer the cake. Even out the sides.

On the fifth layer, pipe on 16 buttercream flowers in the circle, and that is where you will arrange the sliced caramelized layer, slightly angling the slices as you go. Also pipe some buttercream in the middle, where the slices meet, it will look better.

Modified from recipe by cafechocolada.blogspot.com

Ingredients

• 12 egg yolks
• 3 1/2 c. all-purpose flour(approx.)
• pinch cinnamon and 2 tsp.sugar
• small glass wine or brandy
• enough sour cream to make soft dough

Instructions

(1) Combine ingredients. Roll out 1/2 inch thick
(2) Cut into rectangles or diamonds with piecrust wheel
(3) Cut slit in center of each,pull one end through %u2028
(4) Fry in deep fat,and drain on paper towels
(5) When cool sprinkle with powdered sugar.

Ingredients

• 3/4 c. butter
• 2 tsp. cinnamon
• 1/2 c.brown sugar
• 1/2 c.chopped walnuts
• 3/4 c.sugar
• 3 eggs -separated
• beat whites stiff
• pinch salt
• 2 tsp.baking powder
• 1 c. sour cream
• 2 med. apples chopped
• confectioner sugar

Instructions

(1) Stir 2 tsp butter and brown sugar,cinnamon and walnuts til crumbly.


(2) Beat butter and white sugar til creamy.Add egg yolks.
Add flour, salt, and baking powder, alternating with sour cream.


(3) Fold in stiff egg whites. Turn 1/2 batter into greased tube pan
Sprinkle with the walnut mixture, then apples.
Top with remaining batter.


(4) Bake at 350 degrees
for 50-60 minutes

Ingredients

• 7 separated eggs
• 1 c. sugar
• 1 1/2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbl. water
• 1 tsp. vanilla
• 1/2 c. ground walnuts

Instructions

Beat egg yolks with sugar until thick and lemon colored. Sift dry ingredients. Add water to yolk mixture. Slowly blend in dry ingredients. Add ground nuts and vanilla. Fold in stiffly beaten egg whites. Pour into greased and floured cake pans. Bake for 30-35 minutes in 350° oven. When cool, spread with the following icing:

1 c. flour
3 Tbl. flour
1 egg
1/2 lb butter
8 Tbl. powdered sugar
1 tsp. vanilla

Combine first four ingredients. Cook until thick. Cool. Cream and add butter, powdered sugar, and vanilla. Beat thoroughly. If more frosting desired add more powdered sugar.