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Hungarian cuisine and recipes has influenced the history of the Magyar people. The importance of livestock and the nomadic lifestyle of the Magyar people is apparent in the prominence of meat in Hungarian food and may be reflected in traditional meat dishes recipes cooked over the fire like goulash recipe (in Hungarian "gulyás", lit. "Herdsman’s (meal)"), pörkölt stew and the spicy fisherman’s soup recipe called halászlé are all traditionally cooked over the open fire in a bogrács (or cauldron). In the 15th century, King Matthias Corvinus and his Neapolitan wife Beatrice, influenced by Renaissance culture, introduced new recipes ingredients and spices like garlic, ginger, mace, saffron and nutmeg,[6] onion and the use of fruits in stuffings or cooked with meat. Some of these spices like ginger and saffron are no longer used in modern Hungarian cuisine. At that time and later, Palmconsiderable numbers of Saxons (a German ethnic group), Armenians, Italians, Jews and Serbs settled in the Hungarian basin and in Transylvania. Elements of ancient Turkish cuisine recipes were adopted during the Ottoman era, in the form of sweets (for example different nougats, like white nougat called törökméz, quince (birsalma) sweets, Turkish Delight), Turkish coffee, the cake called bejgli or rice dishes like pilaf (in Transylvania), meat and vegetable dishes like the eggplant, used in eggplant salads and appetizers, stuffed peppers and stuffed cabbage called töltött káposzta.
cuisine was influenced by Austrian cuisine recipes under the Austro-Hungarian Empire; dishes and methods of food preparation have often been borrowed from Austrian cuisine, and vice versa. Some cakes and sweets in Hungary show a strong German-Austrian influence. All told, modern Hungarian cuisine is a synthesis of ancient Asiatic components mixed with Germanic, Italian, and Slavic elements. The food of Hungary can be considered a melting pot of the continent, with its own original cuisine from its original Magyar people
. Hungarian food and recipes often spicy, as hot paprika is commonly used; on account of the use of this spice (hot paprika), Hungarian cuisine. recipes is arguably the spiciest cuisine native to Europe. Besides hot paprika, sweet mild paprika is also used daily. The combination of paprika, lard and red onions is typical of Hungarian cuisine, and the use of the thick sour cream called tejföl. Besides different kinds of paprika and onions (raw, sweated or caramelized), other common flavor components include garlic, black peppercorn, parsley, ground black and white pepper, bay leaf, dill, caraway (seeds or grounded), marjoram, thyme, mustard (prepared), tarragon, vinegar, savory, lovage, creeping thyme Thymus serpyllum, chervil, lemon juice and peel zest, almond, vanilla, poppy seeds and cinnamon. Additional flavor components are wine, coriander, rosemary, juniper berries, anise, basil, oregano, allspice, horseradish, cloves, mace, and nutmeg.
Good food is one of life's great pleasures. Fancy or simple, good food relies on quality ingredients, careful preparation and the intermarrying of flavors. The following recipes have been collected or developed over the years. (While the website is under major reconstruction) no problem, we have a large and very active group that exchanging recipes true the club and will help you to find that old Hungarian recipes you looking for!

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Thank you for visiting HungarianCooking.com, where you will find products for your kitchen, recipes, and a growing community of cooks and food lovers. HungarianCooking.com was founded in 2002 by Adi Qt. we have the perfect blend of cooking recipes and retail knowledge to launch the best cooking Web Site. Through the years we've maintained the integrity of our company and stayed true to our goals: Offer a complete assortment of products, including every top brand Create an intuitive and simple shopping experience Assist our customers with highly responsive customer service Have a little fun along the way..

General Cooking Tips:
Hungarian and around the world cooking tips, recipes and techniques for you to cooking like a chef.

Looking for Hungarian recipes? Learn to cook food like Beef or Bean Goulash, Chicken Paprikash, Goulash (Hungarian Stew), Beef Noodle Paprika's, Chicken Paprikash With Spaetzle, Hungarian Nokedli (Dumplings), Fried Potatoes With Onion and Kielbasa, Spaetzle, Hungarian Mushroom Soup, Lentil Soup, Hungarian Beigli, Hungarian Flourless Hazelnut Cake, Hungarian Jewish Chopped Liver, Hungarian Chicken Soup, Hungarian Omelet, Hungarian Cucumber Salad, Cabbage Noodles With Crispy Bacon, Hungarian Sweet 'n' Sour Cabbage Soup, Hungarian Szekely Goulash, Creamy Hungarian Bean Soup, Walleye Hungarian Style, and more... You come to the right place!  There are few other ethnic gastronomies that are so varied, creative and savory than Hungarian cooking.

  1. Choose perfect cuts of red meat: Red meat such as beef, pork and lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color and should not be dry. Look for even, well-cut meat that is free from sinew and excess fat. To store your meat, it is best to loosely wrap it on a plate and put it in the coldest part of your refrigerator so the air can circulate around it. Red meat should be either cooked or frozen within 2-3 days or purchase.
  1. Keep the breading on meats: If a recipe calls for coating meat with breadcrumbs, refrigerate the breaded portions for an hour or even overnight before cooking. This will help the breading cling when you cook the meat instead of sticking to the bottom of the pan! Breaded meats can even be frozen and pan-fried without defrosting. Be sure to increase the cooking time slightly.
  1. Freezing meat: When freezing red meat or poultry, wrap it very tightly or seal it in a plastic bag to prevent air spoilage or freezer burn. Be sure not to pile pieces on top of each other but do pack meat as flat as possible so it freezes quickly, which will ensure its texture is not spoiled. Meat should be completely thawed in the refrigerator before cooking. Never thaw poultry at room temperature or you risk salmonella contamination.
  1. Stop meatloaf from sticking to the pan: Tired of meatloaf that sticks to the pan? Toss in a slice of raw bacon before adding meat to the pan, and say goodbye to the sticking. It may not be the healthiest alternative but it does work (and tastes great)!
  1. Make a juicer roast: To keep all of the natural juices inside your roast, sear it on all sides in a hot skillet with a little vegetable oil before putting it in the roasting pan. A few seconds per side is all it takes since the point is not to cook the meat but rather to toughen up the outside so that the juices don’t flow out while it’s cooking. Then be sure to use a shallow roaster to retain more of the moisture. Uncover the meat halfway through roasting in order to avoid a steamed appearance and to get the top of your roast browned.
  1. Make tastier hamburgers: Homemade hamburgers are easy to make and taste far better than the store bought variety. Make them with medium ground beef, an egg and breads crumbs or crushed crackers. Season with your favorite seasonings or add barbecue sauce for a smoky flavor. For juicier burgers, add one-eighth cup of ice water to your beef or turkey before forming patties.

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Ribollita Soup,
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Creamy Hungarian Bean Soup

1

lb

smoked pork neck bone

8

each

small baby carrots sliced

1

medium

medium finely chopped red onion

4

large

finely chopped garlic cloves

1

large

bay leaf

2

15-oz

ham or beef stock or water

2

Tbs

butter

1

tsp

mild or hot Hungarian paprika

3

Tbs

flour

1

Tbs

chopped fresh or dried parsley

1

medium

parsnip, finely chopped

1/4

cup

sour cream

1

tsp

vinegar

1

15-oz

peas

1

15-oz

kidney beans

1

15-oz

navy beans

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Add garlic to oils and vinegars.
Oils and vinegars that have been flavored with garlic provide a quick and easy way to add some punch to salad dressings, stir fries and meats. Once prepared they can keep indefinitely and can be grabbed whenever you want to add a little flavor. To make your own simply peel garlic cloves and cut them in thirds. Put them in the bottom of the vinegar or oil shaker and leave for a few weeks before using.

Use marinades to add flavor.
A good marinade will add lots of extra flavor and juices to meats and vegetables. But be careful not to marinade longer than the recipe calls for. Some foods, seafood in particular, break down when marinated in acidic ingredients such as vinegar, wine or citrus fruit juices. The result can be a mushy mess that no one wants to eat!
 

Make thicker gravy. For thicker gravy, mix some butter and flour in a frying pan and cook until the mixture is smooth and thick. Add it to your hot gravy for a thick and rich texture.

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Hungarian recipes
Kitchen Favorites: Vegetable Soup
Dan Dipaolo
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Soups Recipes (Levesek)

Soups have been made since ancient times. Around 1300, Huou, chef at the court of Kublai Khan, wrote a collection of recipes (mainly soups) and household advice entitled "The Important Things to Know About Eating and Drinking" The soup is often consumed with Riesling wines. Some like it diluted with soda water. This combination is referred to as fröccs in Hungarian, špricer in Serbian and Croatian from the German word spritz, which imitates the sound effect made by soda water as it fizzes out of the dispenser).

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Hungarian recipes
    Cooking Class
   Angela Staehling
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Garnishes For Soups And Stew Recipes (Levesbe valok es koritesek)

Pörkölt is a Hungarian stew with boneless meat, paprika, some vegetables and no potato. It should not be confused with Goulash, a stew with more gravy or a soup (using meat with bones, paprika, caraway, vegetables and potato or different tiny dumplings or pasta simmered along with the meat), or Paprikas (using only meat, paprika and thick heavy sour cream). The traditional Hungarian stews: Goulash, Pörkölt and Paprikas are considered to be the national dishes of Hungary.
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Hungarian Recipes
Beer and Snack at Phoenician Resort, ...
John Hay
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Snacks And Luncheon Dishes Recipes (Eloetelek)

A snack food (commonly called a snack) is seen in Western culture as a type of food not meant to be eaten as a main meal of the day – breakfast, lunch, or dinner – but one rather that is intended to assuage a person's hunger between these meals, providing a brief supply of energy for the body.

The term may also refer to a food item consumed between meals purely for the enjoyment of its taste.

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Hungarian recipes
Fish and Chips,
Sheila Terry
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Fish Dishes Recipes (Hal)

Some fish sauces (extracts) are made from raw fish, others from dried fish; some from only a single species, others from whatever is dredged up in the net, including some shellfish; some from whole fish, others from only the blood or viscera. Some fish sauces contain only fish and salt, others add a variety of herbs and spices. Fish sauce that has been only briefly fermented has a pronounced fishy taste, while extended fermentation reduces this and gives the product a nuttier, cheesier flavor.

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Hungarian recipes
A Popular Chinese Dish, G...
Justin Guariglia
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Pork Dishes Recipes (Sertes)

A pork chop is a cut of meat cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops are cut from the shoulder end of the loin, and tend to contain large amounts of connective tissue.

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Hungarian recipes
A Whole Braised Chicken Dish
Jodi Cobb
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Poultry Recipes (Szarnyas)

The modern chicken is a descendant of Red Jungle fowl hybrids with the Grey Jungle fowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was widely believed to be easily digested and considered to be one of the most neutral foodstuffs. It was eaten over most of the Eastern hemisphere  such as capons, pullets and hens were eaten.
 
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Hungarian recipes
Veal Shank a la Provencale
Kia Nu
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Veal Recipes (Borju)

Veal is often compared to beef but is lighter in color and finer in texture, and usually comes from a (male) dairy calf. The veal industry's support for the dairy industry goes beyond the purchase of surplus calves. It also buys large amounts of milk by-products. Almost 70% of veal feeds (by weight) are milk products.

Most popular are whey and whey protein concentrate (WPC) by-products of the manufacture of cheese. Milk by-products are sources of protein and lactose.
 
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Hungarian recipes
Roast Beef
Chaloner Woods
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 Beef Recipes (Marha)

The original dish called bográcsgulyás was a stew, not a soup. Traditional Hungarian bográcsgulyás (cauldron gulyás) is often still cooked outdoors over an open fire in a cauldron, a Hungarian style "Barbecue". Later on when the dish left the peasant cuisines and became popular even in the town, it started to be cooked more like a soup. Nowadays the dish served in the Hungarian restaurants is a soup, but the locals cook the dish called gulyás as a stew and gulyasleves (leves means soup) like a soup.

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Lamb with Lemon
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Lamb Recipes (Barany) 

The modern chicken is a descendant of Red Jungle fowl hybrids with the Grey Jungle fowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was widely believed to be easily digested and considered to be one of the most neutral foodstuffs. It was eaten over most of the Eastern hemisphere  such as capons, pullets and hens were eaten.

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Hungarian cooking
Cupcakes and Rabbits
Louis Gaillard
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Rabbit Recipes (Nyul)

Leprous such as European rabbits and hares are a food meat in Europe, South America, North America, some parts of the Middle East. Rabbit is still sold in UK butchers and markets, although not in supermarkets. At farmers markets and the famous Borough Market in London, rabbits will be displayed dead and hanging unbutchered in the traditional style next to braces of pheasant and other small game. Rabbit meat was once commonly sold in Sydney, Australia, the sellers of which giving the name to the rugby league team the South Sydney Rabbitohs, but quickly became unpopular after the disease myxomatosis was introduced in an attempt to wipe out the feral rabbit population (see also Rabbits in Australia).

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Hungarian recipes
Vegetable Stall at Saturd...
David Wall
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Vegetables Recipes (Zoldsegek)

Főzelék is a type of thick Hungarian vegetable dish. It is a vegetable stew simply cooked, typically by simmering, not mashed. It is usually not cooked with meat, but bacon and spicy sausage may be added for flavor. Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses. Főzelék can be made with a variety of ingredients including cabbage, bell pepper, green pepper, potatoes, sauerkraut, tomatoes, peas, lentils, kidney beans, squash (Zucchini Squash with Dill or Tökfőzelék.
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Hungarian recipes
Chef Salad
Pamela Gladding
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Hungarian recipes
Desserts are laid out on a table
Tino Soriano
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Desserts Recipes (Edessegek)

Dobosh Torte (type of cake) was first introduced at the National General Exhibition of Budapest in 1885; Franz Joseph I and his Empress Elisabeth were among the first to taste it. The cake soon became popular throughout Europe as it was different from all others. It was simple but elegant, as opposed to the multi-storey, flaming cakes of the age. Its other secret was its use of fine butter cream, which was very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream.

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Hungarian recipes
Freshly Cooked, Hot Dumplings for Sal...
Jonathan Smith
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Dumplings Recipes

Dumplings are a popular and beloved starch in many Eastern European countries. They are surprisingly easy to make and very tasty. Spaetzle Maker Stainless steel grater with a plastic hopper this device quickly cuts through spaetzle batter into little dumplings. The hopper slides along cutting the surface while each pass of the hopper, the perforated devise drips dozens of perfectly formed dumplings right into your pot of simmering water.

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Hungarian recipes
Overhead Shot of Asparagus Quiche,
John Miller
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Vegetarianism Recipes

Vegetarianism encompasses the practice of following plant-based diets (fruits, vegetables, etc.), with or without the inclusion of dairy products or eggs, and with the exclusion of meat (red meat, poultry, and seafood). Abstention from by-products of animal slaughter, such as animal-derived rennet and gelatin, may also be practiced. Vegetarianism can be adopted for different reasons: In addition to ethical reasons, motivations for vegetarianism include health, religious, political, environmental, cultural, aesthetic or economic. There are varieties of the diet as well: an ovo-vegetarian diet includes eggs but not dairy products, a lacto-vegetarian diet includes dairy products but not eggs, and an ovo-lacto vegetarian diet includes both eggs and dairy products. A vegan diet excludes all animal products, including eggs, dairy, and honey

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hungariancooking   Find your favorite Hungarian Song and music.
 

Hungarian musicHungarian classical music has long been an "experiment, made from Hungarian antecedents and on Hungarian soil, to create a conscious musical culture [using the] musical world of the folk song". Although the Hungarian upper class has long had cultural and political connections with the rest of Europe, leading to an influx of European musical ideas, the ruralHungarian recipes
peasants maintained their own traditions such that by the end of the 19th century Hungarian composers could draw on rural peasant music to re-create a Hungarian classical style. For example, Béla Bartók and Zoltán Kodály, two of Hungary's most famous composers, are known for using folk themes in their music. Bartók collected folk songs from across Eastern Europe, including Romania and Slovakia, whilst Kodály was more interested in creating a distinctively Hungarian musical style

 
 
 
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