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You are going to LOVE this book! FOR THESE AND MORE GREAT RECIPESBUY OUR COOKBOOK! |
FOR THESE AND MORE GREAT
RECIPES BUY OUR COOKBOOK!
RECIPES BUY OUR COOKBOOK!
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| Dream Machine Publications, Paris, Ontario, Canada Helen's Hungarian Heritage Recipes Cookbook www.dreammachine.biz Copyright © 2006 Dream Rights Reserved • Updated January 23, 2010 |
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Chicken Paprikás is one of the classics of Hungarian cuisine. It is best when you use
imported Hungarian paprika. Finished with sour cream, will give the very special taste that
dish is so famous for. No self-respecting Hungarian cookbook should be without this one. A
frequent Sunday dinner at our house especially when non-Hungarian guests were invited.
imported Hungarian paprika. Finished with sour cream, will give the very special taste that
dish is so famous for. No self-respecting Hungarian cookbook should be without this one. A
frequent Sunday dinner at our house especially when non-Hungarian guests were invited.
| CHICKEN PAPRIKÁS Csírke Paprikás |
METHOD: Cut up chicken into 9 or desired pieces. Heat lard and sauté onions until
translucent. Add paprika, then add chicken pieces and stir quickly until coated completely. Add
water to cover chicken and then add hot red peppers. Stew with lid ¾ covered 30-45 minutes,
or until tender. Remove from heat – remove chicken with tongs onto platter.
Prepare Sour Cream Habarás - Cream Slurry – by whisking sour cream, flour (and water if
required). Increase heat – and add slurry – whisking until desired consistency. Add chicken
pieces back into pot. Add freshly squeezed lemon juice to give that extra tang! Serve piping hot
over Nokedli – Dumplings.
RESTAURANT VERSION: For that added smooth and silky finish, when Habarás reaches
desired consistency, press through sieve and ensure no onions or flour lumps remain. Pour
over chicken pieces and serve piping hot over Nokedli – Dumplings. (see recipe below)
Chef’s secret: Follow directions for onions exactly for the perfect consistency and taste.
Depending on onion, pulp will form.
Note: In Europe, sour cream is tangier than in North America - (thus the added lemon juice).
Blend in and bring to boil.
translucent. Add paprika, then add chicken pieces and stir quickly until coated completely. Add
water to cover chicken and then add hot red peppers. Stew with lid ¾ covered 30-45 minutes,
or until tender. Remove from heat – remove chicken with tongs onto platter.
Prepare Sour Cream Habarás - Cream Slurry – by whisking sour cream, flour (and water if
required). Increase heat – and add slurry – whisking until desired consistency. Add chicken
pieces back into pot. Add freshly squeezed lemon juice to give that extra tang! Serve piping hot
over Nokedli – Dumplings.
RESTAURANT VERSION: For that added smooth and silky finish, when Habarás reaches
desired consistency, press through sieve and ensure no onions or flour lumps remain. Pour
over chicken pieces and serve piping hot over Nokedli – Dumplings. (see recipe below)
Chef’s secret: Follow directions for onions exactly for the perfect consistency and taste.
Depending on onion, pulp will form.
Note: In Europe, sour cream is tangier than in North America - (thus the added lemon juice).
Blend in and bring to boil.
| DUMPLINGS Nokedli - Galuska |
Hungarians refer to these light airy noodles Galuska or Nokedli, depending on what region in
Hungary you were from. They're simple to make and fast to cook.
This recipe turns out perfect 100% of the time. So we strongly suggest that you don’t vary the
measurements. For larger quantities, simply double the recipe. They are so light and airy, that
you will need to hold them down on your plate with your fork! Excellent served with Chicken
Paprikas or any Pörkölt Dish.
Hungary you were from. They're simple to make and fast to cook.
This recipe turns out perfect 100% of the time. So we strongly suggest that you don’t vary the
measurements. For larger quantities, simply double the recipe. They are so light and airy, that
you will need to hold them down on your plate with your fork! Excellent served with Chicken
Paprikas or any Pörkölt Dish.
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In a medium bowl, beat eggs, and then add water and salt. Gradually add flour and mix with a
fork. This ensures that you don’t over-mix, as this will develop the gluten in the flour.
In a large 4 qt saucepot, boil water with salt. Then, dip a teaspoon or tablespoon into the water
(depending on how large you prefer your dumplings). Start scraping spoonfuls of the slack
dough into the boiling salted water. Wet spoon after 3-4 scrapings. Continue until all dough is
gone. Boil until dumplings rise to top stirring gently with a slotted wooden spoon to keep the
foam down and continue to boil another 5-7 minutes.
Pour noodles into a large colander and drain. Do not rinse – at this will remove the starch that
allows the sauce to adhere. Place directly into a warm oven-proof dish with added butter. Heat
through slightly before serving (over-heating will make them tough and dry). Spoon nokedli
onto plates, alongside the classic Chicken Paprikás. Use as a side dish for any Stew - Pörkölt
Meat Dishes.
Warning: – do NOT microwave – the texture will never be the same! For reheating, try steaming
over a water bath.
fork. This ensures that you don’t over-mix, as this will develop the gluten in the flour.
In a large 4 qt saucepot, boil water with salt. Then, dip a teaspoon or tablespoon into the water
(depending on how large you prefer your dumplings). Start scraping spoonfuls of the slack
dough into the boiling salted water. Wet spoon after 3-4 scrapings. Continue until all dough is
gone. Boil until dumplings rise to top stirring gently with a slotted wooden spoon to keep the
foam down and continue to boil another 5-7 minutes.
Pour noodles into a large colander and drain. Do not rinse – at this will remove the starch that
allows the sauce to adhere. Place directly into a warm oven-proof dish with added butter. Heat
through slightly before serving (over-heating will make them tough and dry). Spoon nokedli
onto plates, alongside the classic Chicken Paprikás. Use as a side dish for any Stew - Pörkölt
Meat Dishes.
Warning: – do NOT microwave – the texture will never be the same! For reheating, try steaming
over a water bath.
| APPLE CAKE Almás Sütemény |
Mom’s friend Maria was a talented Hungarian Caterer in Michigan. She used to bake this cake
for many weddings and other functions. We couldn’t believe how fast she would whip this
together. Here’s a pared down and a somewhat not so rich version but equally as delightful.
for many weddings and other functions. We couldn’t believe how fast she would whip this
together. Here’s a pared down and a somewhat not so rich version but equally as delightful.
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Beat eggs and sugar. Add oil and rest of ingredients. Do not over blend (baking soda). Pour
into 9”x12”x2” baking pan. Bake at 350°F for 40 minutes – cut into large squares. Dust with
icing sugar.
into 9”x12”x2” baking pan. Bake at 350°F for 40 minutes – cut into large squares. Dust with
icing sugar.
| More Free Recipes |
