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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, 300x250considerable 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..

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

General Cooking Tips:

  1. Interesting uses for apples.
    You may have heard before that it’s best to keep apples stored separately from other fruits and vegetables because they give off gases that speed up ripening. Well those same gases are actually useful for some things.
    An apple wedge in the bag will soften clumped brown sugar over night.  It will also keep your potatoes from sprouting.

  2. Remove the fat from soups.
    Remove the fat from homemade soups by tossing in four ice cubes.  The fat will congeal around the ice, which can then be removed. This will cool the soup, so you may need to reheat after completing the process.

  3. Serve a perfect punch.
    When serving punch it is usually left on a buffet table for everyone to help themselves to. So it’s important to keep it cold. However, instead of ice, which will dilute the punch, freeze some of the punch itself beforehand and use that.

  4. Stop pre-made sandwiches from going soggy.
    To prevent lunchtime sandwiches from becoming soggy, spread both pieces of bread to the edges with butter, mustard or mayonnaise. Then wrap the sandwich in waxed paper or plastic wrap. Or is possible, assemble the sandwich just before eating. Just pack the bread and filling separately.

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Chicken Paprika's with Dumplings


Cut up and season both sides of chicken pieces with salt and pepper and let sit while you sauté the onions.


Place the butter and chopped onion in a big pot. Cook over medium/high heat until translucent, lower the heat, and add the paprika mix well. (Careful not to burn the paprika)


Put chicken parts in the pot and brown slightly with the onion and paprika mixture.


Add bay leaves, garlic, cayenne pepper and broth, to almost cover the chicken.


Bring to a boil, cover and simmer for 25 -30 minutes.


When the chicken is done, remove the chicken pieces to a plate to cool.

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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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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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