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Robotic Zamat Vice Captain
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 Posted: Wed May 19, 2010 12:21 pm
Well, since I am Hungarian I thought I'd share some reeeeeaaallllly yummy magyar recepies with anyone willing to try them out.
I have yet to meet someone who can't stand Hungarian cooking!
Gulyásleves Marhából
Gulyás Soup
This recipe is my own, the way my Mummy dear makes it when I manage to escape from Uni and travel home for a week-end.
Ingredients:
1-1.5 kilograms beef
50-70 grams smoked szalonna (bacon)
Half an onion
Pinch of paprika
Small bunch of parsley
A few caraway seeds
500-600 grams potatoes
Salt
Method:
Put a little szalonna (bacon) into the pot and add some finely chopped onions and the paprika, making sure not to burn the paprika, or the end result will be bitter. Cooked them and then add the diced meat. After the meat acquires a nice cooked skin, pour enough water over it for three or four people. After this is done, add the parsley and caraway seeds. While this is cooking, peel and dic the potatoes. If there was just a little meat, I use more potatoes. If there was a lot of meat, I use less. A useful trick is to add the potatoes when the meat started to soften, this way they are ready at the same time. wink
When it is done, taste the soup to see how much salt it needed.
This recepie this the BEST in cold or wet weather! Warms you up a treat!
Enjoy!
4laugh 4laugh 4laugh 4laugh 4laugh
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Posted: Wed May 19, 2010 12:29 pm
This recipe comes from Hungarian Cuisine by József Venesz. Hungarian palacsinták are thin, like the better-known French crepes, and can be filled with your choice of toppings. Getting the hang of sautéing them can take some getting used to, but it's soo worth it! These are especially popular with kids, since they can make put practically anything in the and roll them up themselves; real finger food.
Use a long-handled crepe pan if you have one. This recipe makes 15 to 20 pancakes.
Ingredients:
275 grams (10 ounces) flour
2 eggs
1 teaspoon sugar
300 milliliters (0.5 pint milk)
50 grams (2 ounces) lard
Dash of salt
Method:
"Mix one egg and the yolk of one egg with the flour and a dash of salt," writes Venesz. "Add milk or soda water and mix well. The batter should be smooth and not very thick. Make thin pancakes, frying both sides lightly in a greased pan. Spread the pancakes with jam, ground walnuts, ground poppy seeds, cocoa, or cottage cheese. It is very good to make the batter with one half milk and one half soda water."
Tips for the filling (or, at least my favourite ones! wink )
- apple jam with diced walnuts (yummi!)
- a cottage cheese filling with egg, sugar and a pinch of lemon (double yummi!)
- or the family's absolute favourite: minced meat filling. After which the rolled up palacsinták are lined up in a pan and put in the oven for 10-15 minutes, then served with sour cream and paisley (I cannot tell you how yummi this is!!!!!!)
Enjoy!!
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Robotic Zamat Vice Captain
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FireFallAngel Vice Captain
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Posted: Wed May 19, 2010 5:21 pm
I think I might be salivating. I can't cook anything as good as that, but my favorite recipe is a cup of mile and a box of Oreos. Yup, it's just as good as your pancakes and soup.
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Posted: Thu May 20, 2010 4:07 am
FireFallAngel I think I might be salivating. I can't cook anything as good as that, but my favorite recipe is a cup of mile and a box of Oreos. Yup, it's just as good as your pancakes and soup. Yup, I have to agree. Especially when reading a good book. biggrin biggrin Kisses!
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Robotic Zamat Vice Captain
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Posted: Fri May 21, 2010 3:37 pm
ESPECIALLY with a good book.
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Posted: Mon May 24, 2010 9:01 pm
Oh my those look good, i'm gonna have to try them!
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E is for Enigma Vice Captain
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Posted: Thu May 27, 2010 4:42 pm
Wow, what fantastic-looking collection of recipes! Perhaps I'll add one of my own to the mix.
This is a vegetable soup recipe that my mother originally gave to me, but which my boyfriend and I moderated a bit--and made amazing!
Ingredients
32 oz (2 cans) stewed tomatoes
32 oz chicken broth
32 oz water
16 oz (1 can) green beans
32 oz (2 cans) diced potato
2-3 carrots
1 white onion
5 large cloves garlic
1/2 head cabbage
3 oz (1/2 can) tomato paste
1-2 zuchini
Oregano, Thyme, Bay leaves, salt
Chop onion and carrots to preferred thickness and saute in pot with oil or butter. Crush garlic in mix. Cook until onions are soft and just beginning to brown. Pour in a little chicken stock to help them along, if you like.
Next, if you don't have canned potatoes, chop those up and throw them in, followed by the tomatoes, broth, beans, water, tomato paste, and cabbage--chopped up fine! Add salt and spices to your taste. Stir, then let sit on medium-high heat until the smell of tomato and garlic fills your kitchen--this may take about 20 minutes.
Once your soup is nearly done, chop the zuchini and toss that in to steam in the soup. When the zuchini is soft, the soup is ready to eat!
This soup should be refrigerated when you're done--and make a lot of it. It just gets better with time!
We've also experimented with taking out the tomato paste and zuchini, or tossing in some canned black beans. We find that using canned potatoes as opposed to whole, fresh potatoes makes for softer potato bits, and would recommend them. Enjoy!
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Posted: Sat May 29, 2010 1:10 pm
Oooooh!
I'm gonna try that recepie Enigma, looks delicious and I'm partial to soups!
smile
Kisses!
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Robotic Zamat Vice Captain
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Posted: Sat May 29, 2010 2:42 pm
This is a cake recipe that I found and want to try (whenever I can find the time!)
Lemon Cake
Ingredients
1 cup softened butter
1/2 cup all purpose flour
1 cup white sugar
3 eggs
1 cup potato flour
2 teaspoons baking powder
2 teaspoons vanilla sugar
Zest grated from 1 lemon
Directions
1. Preheat the oven to 350F. Mix softened butter and sugar until creamy.
2. Add eggs one at a time.
3. Combine the dry ingredients and sift them into the wet ingredients.
4. Grate the zest from the lemon and mix it with the dough.
5. Bake for 50 minutes. Let cool for 10 minutes and enjoy.
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Posted: Sat May 29, 2010 3:53 pm
FireFallAngel I think I might be salivating. I can't cook anything as good as that, but my favorite recipe is a cup of mile and a box of Oreos. Yup, it's just as good as your pancakes and soup. A cup of mile? I've got to try that with oreos. xd
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FireFallAngel Vice Captain
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Posted: Sun May 30, 2010 4:53 pm
Ahhh spelling can go die in a hole. I'm gonna go get a cup of milk now.
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Posted: Mon May 31, 2010 1:43 pm
FireFallAngel Ahhh spelling can go die in a hole. I'm gonna go get a cup of milk now. Yep, so can grammar...and then we would be FREEEEEE!!! smile
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Robotic Zamat Vice Captain
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Posted: Mon Jun 14, 2010 2:16 pm
ahhh so many yummy-ness.
We have our own recipe for Tuna Casserole. (its not really casserole-y looking but its yummy)
2 boxes of cheesy shell noodles
2 cans cream of mushroom soup
3 cans of Tuna
its pretty simple.
Boil the noodles till they are soft, drain, add the cheese the soup and after you drain the tuna add it as well. Mix it all together. Let it simmer a little till its warm (or you can eat it cold, its good that way too)
Also my mom has a recipe for a rice, egg, chicken mix. Its good too.
White rice
around 3-5 eggs (depending on your bowl size)
Chicken (the amount again depends on your bowl size)
Soy Sauce
Put rice in a bowl (your own amount) and make sure its good and covered in water, microwave for 20 minutes.
you can cook the chicken however you want, as long as it's cooked all the way through.
Eggs should be scrambled, but not like burnt.
Mix it all together and add your own amount of Soy Sauce till the rice is not white. ^_^
^ extreme yummy-ness!
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Posted: Sun Jul 04, 2010 7:59 pm
This is a southern classic. Chicken and Dumplings..
Recipe Ingredients:
Broth
2-1/2 To 3 Lbs Whole Chicken
2 – Cups Chicken Broth
1 – Teaspoon Butter
Water
Dumplings
2 – Cups All Purpose Flour
1/2 – Teaspoon Salt
5 – Tablespoons Butter
1 – Egg
1/2 – Cup Whole Milk
Cookware and Utensils:
1 - Measuring Cup
1 – Boiling Pot
1 – Stand Mixer Or Mixing Bowl With Hand Blender
1 – Rolling Pin
1 – Stirring Spoon
Recipe Instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite sized pieces.
Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk in a stand mixer. If you don’t have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix until a ball forms.
Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. If you feel creative try cutting out small circles, squares or diamond patterns.
Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated….your dumplings are now ready to serve.
Preparation Time = 20 minutes
Cooking Time = 2 hours
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