This recipe was in my mom's files from Chef Louis Szathmary who was the owner of The Bakery, a delightful and delicious restaurant in Chicago. If you were fortunate to have eaten at The Bakery, you know that Chef Louis and his wife, Sada, were two very special people....
Special Note: The fánk pictured above has a filling of Bavarian Creme purchased from a local grocery store. Lizzy often makes her own Bavarian Creme but also serves fánk without any filling. Ingredients and Steps ½ cup of warm water 2 ¼ tsp of yeast (or one packet) 2...
Chicken Paprikas (Csirke Paprikás) 2 C. chopped onion 1/2 tsp. black pepper 1/4 c. lard, vegetable oil, or shortening 3-4 lbs chicken cut up (I have used boneless in the past but this dish is absolutely better with chicken that isn't boneless--it adds a much richer...
If I was going to pick a dish that reminds me of growing up in a home with an abundance of Hungarian food, this would have to be it. We used to have a Hungarian butcher in Youngstown, OH which is where we bought our hurka and smoked kolbász. It was always fun to go to...
Here is our basic recipe for Palacsinta - Hungarian crépes! 4 large eggs 1 cup flour 2/3 - 1 cup soda water 1/3 cup milk 1/3 cup oil or butter, melted and cooled pinch of salt powdered sugar for serving This is our basic recipe. It all depends on the size of your eggs...
Victoria's Cabbage and Noodles Cabbage and Noodles or Káposztás Tészta is a lovely vegetarian dish that can be made sweet or savory. It can be a...
There is nothing like a homemade noodle but, you have to build in a little extra time for the process. Or, in my case, a lot of extra time, because...
Think of your grandparents or great grandparents in their village in Hungary. They likely had a milk producing animal and they had to figure out what to with the milk that was produced. They found so many ways to utilize the items from their farm so nothing would go to waste.
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