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Nut Kalacs ~ Dios Beigli

Nut Kalacs ~ Dios Beigli

Delicious Dios Beigli Dough 2 tsp. dry yeast 1 cup lukewarm water 4 tbs. sugar 4 cups flour 1/2 cup soft butter 2 eggs slightly beaten 1 tsp. salt Pour yeast in bowl, add water and sugar stirring until dissolved. Blend flour and butter with wire pastry blender. Mix well, mix in eggs, salt and [...]

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Toltott Zoldpaprika (Stuffed Green Peppers)

Toltott Zoldpaprika (Stuffed Green Peppers)

Töltött Zöldpaprika (Stuffed Green Peppers) Recipe by Dorothy Bolla tweaked by Liz Vos 4 to 6 green peppers but feel free to use all the colors as they can make the dish really beautiful! 2 lb. ground beef 1 lb. ground pork 1 1/2 cups raw converted rice 1 1/2 cups water 1- 2 medium [...]

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Braided European Raisin Bread

Braided European Raisin Bread

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. Szőlős Kalacs ~ Braided European Raisin [...]

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Recipes ~ Hungarian Cooking Challenge

Recipes ~ Hungarian Cooking Challenge

It is so important to share something as delicious as Hungarian recipes and cooking techniques within a family (or with adventurous friends) so we have created an opportunity with a perk that might give you some motivation. HUNGARIAN COOKING CHALLENGE For the next 3 months (February-April) we are offering a challenge to those of you [...]

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Lizzy Check’s Hungarian Fank

Lizzy Check's Hungarian Fank

Lizzy Check’s Hungarian Fank Special Note: The fank pictured above has a filling of Bavarian Creme purchased from a local grocery store. Lizzy often makes her own Bavarian Creme but also serves fank without any filling. Ingredients and Steps ½ cup of warm water 2 ¼ tsp of yeast (or one packet) 2 tablespoons of [...]

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Csirke Paprikas ~ Chicken Paprikas

Csirke Paprikas ~ Chicken Paprikas 1/2 C. chopped onion 1/2 tsp. black pepper 1/4 c. shortening 3-4 lbs chicken cut up (I use boneless) salt to taste 1 1/2 c. water 1 TB. Hungarian paprika 1 c. sour cream 1 chicken bouillon cube Saute onion in hot shortening until tender but not brown. Add salt, [...]

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Beef Stew

Beef Stew

Beef Stew Disclaimer 1: I think gulyás is supposed to be cooked outside in a big iron kettle if it is supposed to really be called gulyás so I am calling this Beef Stew. Disclaimer 2: During November and December it is very difficult for me to keep up with business demands and cook for [...]

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Rakott Krumpli

Rakott Krumpli

Rakott Krumpli 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 kolbasz. This dish really needs [...]

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Palacsinta-Hungarian crepes

Palacsinta-Hungarian crepes

Here is our basic recipe for Palacsinta–Hungarian crépes– 2 large eggs 1 cup flour 2 tbsp sugar 1 1/3 cup soda water 1/3 cup milk 1/3 cup butter, melted and cooled pinch of salt This is our basic recipe. It all depends on the size of your eggs and you should plan to adjust the [...]

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Sült libamájszeletek ~ Roasted Goosliver Slices

Sült libamájszeletek ~ Roasted Goosliver Slices

(for 4 persons) Preparation Soak 700-750 g goose liver for one hour in sufficient cold milk to cover, then drain and wipe dry. Braise 1.5 kg diced goose fat with 30-40 cl cold water and 1 medium onion cut into quarters, then reduce the liquid until only the fat is left and strain. Heat the [...]

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