Results 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 ...

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 ...

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 ...

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.

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

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 ...

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 ...

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 ...

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