1 - 10 of 800 for hungarian food

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In a large heavy or cast-iron skillet, sauté the onions in butter until browned lightly. Remove pan from heat. And add paprika and mix well. Add ...

Soak 1/2 lb pearl barley in 1/4 cup warm water overnight. The next day, drain. Add enough chicken broth and bring to a boil. Simmer over low heat for ...

Combine sifted flour, sugar, and salt; cut in butter and lard (the original recipe calls for lard but you may use shortening if you prefer). Soften ...

Brown bacon, remove and set aside, draining all but 1-2 tablespoons. Brown beef in remaining 1-2 tablespoons of bacon fat (olive oil may be ...

Day 1: Grind ... soaking water. Refrigerate overnight. Day 3: Stuff into casings. * Store Hungarian paprika in the refrigerator ... to keep it's flavor.

Melt butter in a covered casserole. Add onion, stir and cook until soft. Stir in paprika and cook slowly for 1-2 minutes. Roll meat in flour and add ...

In a Dutch oven or large heavy pot, sauté onion in olive oil until translucent. Add garlic, 1/4 tsp. paprika and beef cubes. (For extra flavor, toss ...

Saute minced onion ... heat. Use a food processor to mince ... excellent sauce can be served over egg noodles or dumplings with pickles to accompany. Enjoy

In large bowl with mixer at low speed beat together first 5 ingredients until smooth and soft dough forms. Divide dough into thirds. Cover; chill at ...

Cook the onions and fresh garlic and 1 teaspoon of paprika on slow until tender. Add 1 cup of chicken broth and the box of long grain wild rice. Cook ...

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