Catalot Hungarian Recipes

3 Pounds Boneless Chicken

2 Tablespoons Olive Oil

2 Small Onion -- chopped

Salt And Pepper -- to taste

2 Tablespoons Paprika

2 Medium Tomatoes -- chopped

1 Medium Bell Pepper -- chopped

1 Tablespoon Flour

1/2 Cup Sour Cream

Sauté chicken, onion and pepper until chicken is browned on both sides. add all but flour and sour cream. sauté for 10 minutes longer. remove chicken from pan and keep warm. stir in flour and sour cream, simmer until sauce thickens.

6 Ounces Noodles -- of your choice

2 Medium Onions -- chopped

1 1/2 Tablespoons Oil

1 1/2 Tablespoons Paprika

1 Cube Bouillon

1/2 Pound Mushroom -- chopped

1/2 Teaspoon Spices Du Jour

Salt And Pepper -- to taste

1/4 Cup Dry Sherry

1/2 Cup Water

2/3 Cup Sour Cream

1 Tablespoon Hot Chili Pepper Sauce

Sauté onions and mushrooms in olive oil, 5 minutes. Add paprika sauté 1 minutes. Add bouillon, vegex, salt pepper and water. Cook over medium heat until cubes dissolve. In Food processor, place cottage cheese and sour cream, process for 30-60 seconds until smooth. Stir into saucepan with other stuff, allow to heat through, but do not boil. Cook noodles as usual, toss & serve.

3 Tablespoons Hot Hungarian Paprika

2 Teaspoons Cayenne

1 Small Bell Pepper -- diced

1 Large Onion -- ringed

3 Cloves Garlic -- finely chopped

2 Tablespoons Olive Oil

1/2 Teaspoon Caraway Seed

2 Large Potato -- peeled and sliced

1 Cup White Wine

Pepper To Taste

1 Cup Sour Cream

Sauté onion and garlic in olive oil until soft. add paprika, cayenne, bell pepper and caraway. sauté for an additional 5 minutes. add potatoes, wine, black pepper and enough water to just cover. simmer covered for 20 minute or until potatoes are just done. Stir in sour cream and simmer until heated through.

Serving Ideas : good with roast pork and or sauerkraut

3 Cups Cooked Rice

2 Pounds Boneless Pork -- cubed

1 Pound Bacon -- chopped

2 Pounds Sauerkraut

2 Medium Onion -- finely chopped

3 Cloves Garlic -- finely chopped

1 1/2 Cups Sour Cream

3/4 Cup Milk

2 Cups Chicken Stock

2 Tablespoons Paprika

Salt And Pepper -- to taste

Sour sauerkraut in cold water for 20 minutes and squeeze dry. sauté bacon until slightly crisp. transfer to bowl. sprinkle pork cubes with salt and pepper. sauté in 2 tablespoons oil until brown. transfer to bowl. Sauté garlic and onion. add paprika and then add all to mixing bowl as well. add one cups stock. bring to boil. pour over other ingredients in bowl. mixing thoroughly. line 6 quart casserole with sauerkraut. spread mixing bowl mixture on top of that. Layer cooked rice on top of that. combine milk and sour cream and pour over rice. sprinkle with salt, pepper and paprika. cook uncovered at 350* for 1 1/2 hours adding other cup of stock after 1 hour.

2 Teaspoons Hot Hungarian Paprika

1 Medium Zucchini -- julienned

1/2 Teaspoon Salt

2 Tablespoons White Vinegar

1 Small Onion -- chopped

2 Tablespoons Olive Oil

2 Teaspoons Dried Dill Weed

3 Tablespoons Zucchini Water

1/3 Cup Sour Cream

2 Tablespoons Flour

Sprinkle zucchini with salt and vinegar. Let stand 15 minutes. drain zucchini and save the water. sauté onion in oil until soft. add zucchini, paprika and dill. Cover and cook until squash is crisp tender. mix flour and zucchini water together. add to zucchini heat a few minutes to cook flour. stir in sour cream and thicken gently to thicken sauce.

If you like this type of cuisine, we also recommend these cookbooks:

The Hungarian Cookbook : The Pleasures of Hungarian Food and Wine

To Set Before the King

All Color Hungarian Cookbook

A Hungarian's in My Kitchen (Hungarian-American)

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