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Download Cooking the Hungarian Way: Revised and Expanded to Include by Magdolna Hargittai PDF

Posted On March 3, 2017 at 4:30 pm by / Comments Off on Download Cooking the Hungarian Way: Revised and Expanded to Include by Magdolna Hargittai PDF

By Magdolna Hargittai

An advent to the cooking of Hungary, together with recipes for such dishes as goulash, filled peppers, and paprika poultry. additionally discusses the geography and background of this imperative eu kingdom.

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Extra resources for Cooking the Hungarian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

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Of the butter until soft and smooth. Stir in egg, milk, and 1 tsp. of the salt. Add flour, a little at a time, stirring well after each addition, until mixture is the consistency of cookie dough. If dough is too stiff, add 1 to 2 tbsp. more milk or water. 2. In a kettle, bring 12 c. water and remaining 1 tsp. salt to a boil. 3. Dip a teaspoon in hot water. Scoop up very small pieces of dough (about ø tsp. each) and drop carefully into boiling water. Dip spoon in hot water again if dough starts to stick.

2 quarts) water 1¥ c. ) sliced fresh mushrooms 6. Reheat broth over medium heat. Add noodles and cook about 5 minutes, or until tender. 1 c. frozen sweet peas 1 c. ) very fine egg noodles such as angel hair or vermicelli chopped parsley for garnish 7. Add chicken and cooked vegetables and heat through. Sprinkle with chopped parsley before serving. Preparation time: 35 to 40 minutes Cooking time: 70 to 80 minutes Serves 6 **Kitchen shears are a great help in cutting up chicken and other meats and in mincing parsley and other herbs.

Peel shells from hard-cooked eggs. Cut eggs in half lengthwise. 1 medium cucumber 3. Remove seeds and stems from red and green peppers. Cut peppers into strips. various cheeses 4. Slice tomatoes. green onions 5. Peel and slice cucumber. ¥ lb. salami, sliced 6. Slice cheeses into thin slices. 4 to 6 slices ham 7. Peel green onions. Trim roots and tips. 4 medium tomatoes pickles radishes parsley for garnish 8. Arrange all ingredients attractively on a large plate. Tuck sprigs of parsley here and there on the plate.

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