Helen Radics Jr. the co-author of this blog

Helen Radics Jr. the co-author of this blog

Mivel tobb tucat e-mailt kaptunk Magyar nyelvű olvasoinktol a YouTube-on es Blogunkon keresztul hogy miert teszunk be Pörkölt receptet Hungarian Goulash neven, szerettem volna leirni az elterest a Magyar es az Angol forditas kozott.

Ahogy azt mindannyian tudjuk a Google Fordito sajnos nem mindig azt forditja amit kellene. Igy tortent az is hogy :) az egyik unokatestverem par evvel ezelott levelet irt a Google forditon keresztul Angol nyelvű volegenyemnek hogy megszeretne ismerni, de a program azt forditotta hogy szerelmes a volegenyembe aki persze nem volt tul boldog amig meg nem magyaraztuk neki hogy tevedes volt. :)

De komolyan :) valoban vannak hibak a forditoval. Tehat szerettem volna a tovabbi felreerteseket elkerulni es leirni az eltereseket es a korrekt forditast.

Hungarian Goulash vagyis Pörkölt

A Pörkölt ahogy mindannyian tudjuk Magyarország szimboluma. A Magyar ember reszere e inycsiklando nemzeti etel nem szorul magyarazatra. Amit azonban szeretnek leirni az a forditas.

Hungarian Goulash – Pörkölt
Hungarian Goulash Soup – Gulyásleves

Angolul a Hungarian Goulash az Pörkölt Magyarul. Tehat amikor egy Angol nyelvű cikk vagy video emliti hogy a recept az Hungarian Goulash, akkor az alatt azt ertik hogy Pörkölt. Amennyiben azonban Hungarian Goulash Soup-rol van szo akkor az Gulyásleves Magyarul.

ELTERES ZSIR ES OLAJ KOZOTT A MAGYAR ETELEKBEN

Az intereneten szinten tobb helyen lattam hogy sok ember ugy hiszi Magyar etelt egyaltalan nem lehet elkesziteni zsir hasznalata nelkul. Ez termeszetesen nem felel meg a valosagnak. A mai vilagban mar a haziasszonyoknak tobb egeszseges alternativa all a rendelkezesukre. Ilyen peldaul az oliva olaj, extra szuz oliva olaj es a szolomag olaj, melyek nem valtoztatnak nemzeti eteleink izen es meg a csaladjuk egeszsege sem kerul veszelybe hasznalatuk altal. Mert sajnos el kell ismernunk hogy barmilyen finom is a sertes zsir, bizony karos az egeszsegunkre.

Persze ha nekem valasztanom kell a zsirral valo fozes es a szalonna feladasa kozott akkor bizony inkabb feladom a sertes zsirt es tovabbra is (neha-neha) eszem a szalonnat :)

Bar Angol nyelvű video receptek a kovetkezok melyen Edesanyam Helen M Radics (szuletett Ilona Szabo) szerepel, de meg szeretnem osztani oket mivel ezen keresztul jott a legtobb kerdes.

Hungarian Goulash – Pörkölt

Hungarian Goulash Soup – Gulyásleves

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Helen Radics Jr. the co-author of this blog

Helen Radics Jr. the co-author of this blog

Hello Everyone!

After getting tons of e-mails from the confused non-English speaking Hungarians using the Google Translator. I decided to write this little blog entry both in English and Hungarian. Yes, in English as well, as I found out after some research that there are many confusing articles out there floating around the internet.

Hungarian Goulash

Hungarian Goulash is an ancient dish and the symbol of Hungary along with Hungarian Goulash Soup. However there is a subtle difference between the two dishes. Yes, there are similarities such as the use of

Hungarian Goulash (Pörkölt)

Hungarian Goulash (Pörkölt)

onion
tomatoes
green peppers
red paprika
oil (or lard as many Hungarians still use pig fat to create this mouth-watering dish)
meat

… and the fact that they are both main dishes, however that’s where the similarities end, because Hungarian Goulash is a main dish with a thick gravy like liquid (much thicker than gravy) that is served with Nokedli (Hungarian egg noodles). Hungarian Goulash is called Pörkölt in Hungarian and that is where the wrong translation makes such a difference. As we all know these translators never work with a 100% accuracy and many times we end up with less than favorable results.

So, when a Hungarian speaking person glances at the Hungarian Goulash recipe and goes to Google Translate or any other site for that matter, they will end up getting Magyar Gulyas instead of Pörkölt.

TRANSLATION

Hungarian Goulash – Pörkölt
Hungarian Goulash Soup – Gulyasleves

Hungarian Goulash Soup

Hungarian Goulash Soup ( Gulyasleves)

Hungarian Goulash Soup ( Gulyasleves)

Hungarian Goulash Soup is a rich Hungarian Stew with vegetables, potato and meat. It starts out the same way as the Hungarian Goulash however ends up as a totally different main dish.

The Hungarian translation of Hungarian Goulash Soup is Gulyásleves. I will not go into any further details as I will place below two of my Mom’s video recipes from her YouTube Channel. You can see the difference between these two national treasures.

HUNGARIAN GOULASH – Pörkölt

HUNGARIAN GOULASH SOUP – Gulyasleves

THE DIFFERENCE BETWEEN USING LARD & OIL

My Mom’s competitor, recently ridiculed my Mom’s use of olive oil, extra virgin olive oil and grape seed oil. According to this lady, Hungarian dishes can only be re-created with the use of artery clogging, cholesterol rich lard, which we all know is pig fat. I do realize that it is a personal choice, however present day cooks all orientate toward a healthier lifestyle for their families. So when there are so many healthy alternatives out there, why would you choose to use lard instead of something that doesn’t change the flavor of your dish, yet help improve your health? But at the end of the day it still remains your choice. I just wished to point out that there are choices out there which do not change your dish.

After all, I rather cook with olive oil or give up eating bacon :)

READ MORE ABOUT HEALTHY OILS OF THE KITHEN

Thank you for spending a few minutes with me, enjoy the recipes and let us know if you have any questions :)

Websites

Official Website
Best Hungarian Cookbooks
Treasured Hungarian Family Recipes – Yahoo
eBay Store
YouTube Channel

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Helen Radics Jr. co-author of this blog with Helen M Radics cookbook author (her Mother)

Helen Radics Jr. co-author of this blog with Helen M Radics cookbook author (her Mother)

(Hungarian Language Recipe – Please note that the English recipe is found under “Oven Roasted Stuffed Potatoes”) Koszontunk Mindenkit ujabb Magyar nyelvű recept megosztasunkon!

Rengeteg e-mail kereseteknek teszunk eleget es megosszuk e nepszeru receptunket Magyar nyelven is blogunkon. Remeljuk izleni fog, hisz nem cask decorative, könnyen elkeszitheto de kivetelesen finom is. Tehat nem is varakoztatlak benneteket tovabb, kezdjuk a receptet.

Töltött Burgonya Mashogyan Helen M Radics altal

Töltött Burgonya Mashogyan Helen M Radics altal

Sok “utanzat” receptet lattam Magyar Facebook baratai altal megosztva, de tobben kapcsolatba leptek velem hogy osszam meg az eredeti receptet ujra. Kerdeseitekre valaszolva, nem a burgonyat egyaltalan nem kell meghamozni. Mivel parasztos recept rol van szo, hisz fustolt dolgokkal es hagymaval keszitsuk, ez jobban illik hozza.

Hozzavalok

Hozzavalok

HOZZA VALOK

4 nagyobb burgonya (vagjuk fel oket ahogy az a fenykepen lathato, de ne vagjuk att teljesen. Kb. 7 x vagjuk meg)
1 mogyorohagyma, megpucolva, felszeletelve (ha nincs ilyen hagymank akkor barmilyet hasznalhatunk)
1 szelet szalonna felcsikozva
2 szelet sonka, felcsikozva kb akkorara mint a szalonna
2 szelet sajt (barmilyen, fustolt is izletes) csikokra szelve
1 evokanal olaj (lehet szolomag olaj is)
Csipet so
Csipet bors
1 szal fustolt kolbasz karikakra szelve

Tip

Megszorhatjuk kedvenc fuszerunkkel a burgonyat hisz nincs eloirva hogy mivel izesitsuk. A legfontosabb dolog az hogy jol erezzuk magunkat az elkeziteseben a elvezzuk az izet. Gyermekek szivesen segitenek szuleiknek elkesziteni ezt az irzletes uj családi kedvencet. Felszolgalhatjuk koretnek, vagy pedig onalo etelkent is.

Kenjuk meg a burgonyak belsejet olajjal (en ma olive olajat hasznalok)

Kenjuk meg a burgonyak belsejet olajjal (en ma olive olajat hasznalok)

Kenjuk be kivul is majd pici sot szorjunk ra es sussuk 375F (180C)-os elomelegitett sutoben kb. 25 percig

Kenjuk be kivul is majd pici sot szorjunk ra es sussuk 375F (180C)-os elomelegitett sutoben kb. 25 percig

Toltsuk meg a bevagasokat ahogy szeretnenk a hozzavalokkal

Toltsuk meg a bevagasokat ahogy szeretnenk a hozzavalokkal

Sussuk kb. 15 percig vagy amig aranyszinu nem less.  Altalaban nem kell hozza tobb mint 15 perc

Sussuk kb. 15 percig vagy amig aranyszinu nem less. Altalaban nem kell hozza tobb mint 15 perc



Websites

Official Company Website
Best Hungarian Cookbooks™©

Treasured Hungarian Family Recipes™© – Yahoo
Hungarian Heritage Cookbook Store™©
YouTube Cooking Channel

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Author Helen M. Radics

Author Helen M. Radics

Hello Everyone!

batyu 4Today I will share with you a delicious pastry recipe that many of you requested. My daughter, Helen couldn’t be happier to learn about your request as this little “parcel” is one of her childhood favorites. Your family will fall in love with the lovely little pastry just as all my brothers and sisters did when my Mom made it for us. You can serve it for breakfast, pack it in lunchboxes, take it on a picnic or grab one and go…

INGREDIENTS FOR DOUGH

500 gram all purpose flour
1 egg
2 egg yolks
3 tsp. dry yeast (fast rising)
1 tsp. sugar
1 tbsp. sugar
6 tbsp. melted unsalted butter
200 ml milk
1 pinch of salt
1 pack (or 1 tbsp.) vanilla sugar
1 lemon’s zest

* You may need 1-3 tbsp. of milk to get a soft but not sticky dough. Sometimes you don’t need this

INGREDIENTS FOR FILLING

500 grams of European Style Cottage Cheese
3 tbsp. sugar
1 lemon’s zest
2 pack (or 2 tbsp.) vanilla sugar
2 tbsp. sugar
3 tbsp. raisins (soak in 2 tbsp. rum or brandy for 10 minutes, drain and add to cottage cheese)
1 egg yolk
1 pinch of salt

Warm up milk (make sure it is not hot just warm because if it is too hot it will kill the yeast) add 1 tsp. sugar and the yeast, cover and let stand for 5 minutes or until foamy.

Place the flour into a large mixing bowl, add the foamy yeast mixture, pinch of salt, 1 egg, 1 egg yolk, 1 tbsp. sugar, lemon zest, vanilla sugar and 5 tbsp. melted unsalted butter. Mix and create a soft but not sticky dough. If it is too tough add a little milk. Cover, put in a warm place and let rise for 30 minutes.

While you wait prepare the filling by combining all of the ingredients, cover and put in the fridge.

After the 30 minutes has passed, kneed the dough for a few minutes on a lightly flour dusted surface. Form a round shape and cover with the overturned bowl for another 30 minutes.

In 30 minutes, roll out to 1 cm (1/2 inch) thickness. Best if you get a square, but don’t worry about getting a perfect shape, because you will need to cut it anyways.

Now cut 10 cm wide (5 inch) strips, then cut 10 cm (5 inch) wide strips the other way, so you get 10 x 10 cm (5 x 5 inch) squares. Take one heaping tsp. of the filling and place it in the middle. Take 2 opposite corners of the square pastry dough and pinch together on top and repeat it with the two other opposite sides. Pinch them together on top as seen on the photo. Don’t worry the cottage cheese filling needs to be exposed. I like to twit the top into a little knob to secure it.

Preheat oven to 375F (160C) and line a baking pan or cookie sheet with parchment paper.

Add a tbsp. water to 1 egg yolk, whip lightly with a fork, take a brush and brush each of the parcels with this egg wash. Let stand for another 5-10 minutes, place them on the parchment lined sheet and brush a second time and sprinkle with coarse sugar. Bake until golden and serve with tea, milk, coffee or on its own.

You will love this light, delicious and easy to prepare traditional Hungarian pastry. Bon Appetite! and remember that I have 7 English language Hungarian printed cookbook and baking books and 1 Hungarian language cookbook and several English and Hungarian language e-cookbooks and baking books.
Websites

Official Company Website
Yahoo Website #1
Yahoo Website #2
eBay Store
YouTube Channel
E-Book Store

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Author Helen M. Radics

Author Helen M. Radics

Hello Everyone!

Today, let me share with you a very popular comfort food from Hungary also known as a one-bowl-dish. Hungarian Bean Goulash Soup is a very inexpensive and tasty peasant food. You will be amazed how much money you’ll safe by creating my dishes. I am also including my video recipe from my YouTube channel HRCSIDARANOLI

beangoulash soups from videoYou may subscribe for free video recipes and cookbook purchase information. I currently have 7 English language cookbooks and 1 Hungarian language cookbook. Most of my books are also available in an e-book format.

The recipes and video recipes I share with you come from the pages of my cookbooks. If you are interested in hundreds of mouth-watering recipes, delectable desserts and rustic breads/biscuits and elegant cakes please purchase my cookbooks to create your very own English language Hungarian cookbook library where you will find the most popular dishes of Hungary’s countryside and the elegant creations of famous Budapest gourmet restaurants. My books also include and extensive herbal dictionary, food, spice, oil and wine history and the culinary evolution of Hungarian Red Paprika, Hungarian Goulash and many original creations as well. All of my cookbooks are enriched by dozens of photos and illustrations for an easier recipe re-creation.

But now, let’s get back to the recipe.

2 tbsp. of grape seed oil (or any oil you like)
2 large onions, peeled, chopped

Grape Seed Oil is good for your heart and veins.  It also has a very high burn point which makes it perfect for frying.

Grape Seed Oil is good for your heart and veins. It also has a very high burn point which makes it perfect for frying.


1 medium green bell pepper, cored, sliced
1/2 hot chili pepper, sliced
1 large carrot, peeled, sliced
4 cloves of garlic, peeled, chopped
2 medium tomatoes, sliced or cubed
1 slice of celery root, peeled, sliced to about the same size as the carrot
1/4 cup of chopped parsley or cilantro (I like to use cilantro for its unique flavor)

In a large stock pot Sauté all of the above for about 5-10 minutes and stir occasionally. You may pull the pot off the burner to add the following:

pirospaprika new
1 tbsp. red paprika
1 tsp. of smoked red paprika

Stir fast and add 1 cup of water.

ADD

1 lb. cubed pork or beef

Cook for 10 minutes and add 1 tsp. salt and 1 tsp. goulash paste (optional).

goulash paste kisebbenGoulash Paste is a Hungarian condiment that comes in a tube which is readily available in most European stores. People in Hungary also eat this paste by buttering a slice of bread and spreading about a pea size Goulash paste on top and serve it with fresh tomatoes or green peppers. It is delicious.

Add 4 cups of water and cook for an hour. If too much liquid is gone add 2 more cups of water while cooking. Remember this is a dish that is between a soup and a stew, so it needs liquid.

Check the meat and when the desired tenderness is reached add 2 more cups of water.

piggy biscuitsMeanwhile rinse 2 large cans of kidney beans of mixed beans in a colander to remove the preservatives and extra salt.

Add to the pot and cook for a few more minutes. Remember the beans are already cooked and it only needs to marry so please don’t overcook (about 3-4 minutes).

Sprinkle freshly chopped parsley or cilantro on top and serve cheese biscuits or my cheesy piggy biscuits seen on the photo above.

Bon Appetite!

My Websites

website treasured official

website best hungarian cookbooks

website treasured 3

ebaystorelogo

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Author Helen M. Radics

Author Helen M. Radics

Treasured Hungarian Family Recipes™© The Secret of Hungarian Cooking™© OFFICIAL COMPANY LOGO since 1990 (Created by Helen Radics Jr.)

Treasured Hungarian Family Recipes™© The Secret of Hungarian Cooking™© OFFICIAL COMPANY LOGO since 1990 (Created by Helen Radics Jr.)

Hello Everyone!

Today we share with you a very simple, yet delicious dish that you can make for any occasion. This time I am using full chicken legs but you may use any part of the bird.

The most popular meats used in Hungary’s culinary creations are pork and chicken as many of our most famous dishes clearly symbolize this fact. I am using chicken legs for this recipe as everyone seems to like them and they are very easy to work with and accessible to everyone.

Bacon Wrapped Chicken

Bacon Wrapped Chicken

INGREDIENTS FOR 4

4 chicken legs
8 slices of bacon
1 tbsp. olive oil or chipotle oil

Chipotle Pepper Oil A Family Favorite

Chipotle Pepper Oil
A Family Favorite


1 tsp. salt
1 tsp. ground black pepper
1 tsp. dry Marjoram
1 tsp. chipotle pepper powder (or chipotle pepper flakes)

SERVE WITH OVEN ROASTED POTATOES

1 bag or about 24 small golden potatoes (new potatoes)
1 tsp. salt for water
1/2 tsp. dry thyme
1/2 tsp. salt
1/2 tsp. chipotle pepper flakes

Chipotle Pepper Flakes A Family Favorite

Chipotle Pepper Flakes
A Family Favorite


1 tsp. chipotle oil
1 tbsp. olive oil

Always wash and pat dry chicken. Once done, place them into a glass mixing bowl, wash hands, then disinfect the area where the chicken touched any surfaces. Don’t worry it doesn’t involve any major undertaking. I like to simply wash the surface with a bit of dishwashing liquid soaked paper towel. Dispose of the paper towel, then wash it down (with water) with a new paper towel. Then I take another paper towel, soak it with some regular white vinegar and wipe down the surface. This prevents any issues with salmonella. I use paper towel for the process because you don’t want to contaminate your dishwashing cloth. The use of vinegar is nothing new as Hippocrates (460-377 BC) has widely used vinegar both for medicinal purpose as a disinfectant agent in his practice. But I’m not going back that far :) to use it as example, my Grandmothers and Mother has always used vinegar around the kitchen instead of harsh chemicals. It is safe for the entire family and you don’t need to worry about any allergic reactions.

STEP 1

Wash and pat dry chicken; place it in a bowl and sprinkle with salt and ground black pepper

STEP 2

In small bowl, mix together oil and the rest of the spices and (using your hands) spread this mixture all over the chicken

STEP 3

Place a little (about a tbsp.) olive oil in the bottom of an oven safe dish (make sure that all the chicken legs will fit into it)

STEP 4

Now, wrap each chicken leg with the bacon (2 slices of bacon per leg). You may secure it with a toothpick however it usually just stays on if you wrap it in a way so the seamed side is facing the bottom of the baking dish.

STEP 5

Place chicken in the baking dish and sprinkle with a little more dry thyme and freshly cracked black pepper

STEP 6

Preheat oven to 375F / 180C

STEP 7

Add about 1 cup of water to the bottom of the baking dish

STEP 8

Bake Chicken until golden brown (as seen on photo), about 1 – 1 1/2 hours.

STEPS FOR POTATOES

STEP 1

Wash potatoes and cut them in half (do not peel them)

STEP 2

Place potatoes into a med sized stock pot; add salt and cover with enough water that it is about 1 inch above the potatoes

STEP 3

Cook in medium high heat for about 10 minutes

STEP 4

Remove and drain.

STEP 5

Mix together oil and spices; coat the potatoes and pour them into an oven safe baking dish. Bake them for about 30 minutes or until golden. Serve with chicken. Bon Appetite!

Websites(click on images to visit sites)

website treasured official

website treasured 3

website best hungarian cookbooks

website ebay

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Author Helen M. Radics

Author Helen M. Radics

Happy Father’s Day Everyone!

Many of you asked me to tell you a little more information on our most popular e-cookbooks and e-baking books. So let me share with you the highlights of these books.

Remember, there is still time to purchase your copy of these books and surprise your Father or Husband with some easy to prepare, unique dishes and desserts for Father’s Day. You May Visit our Website’s E-Book Store or Our EJUNKIE E-Cookbook Store

Treasured Hungarian Family Recipes™© GOULASH BOOK™

Treasured Hungarian Family Recipes™©
GOULASH BOOK™

Treasured Hungarian Family Recipes™: Goulash Book™ is exclusively an e-book.

The book features dozens of colored photos that bring to life the secret of Hungarian Goulash and all goulash based recipes. The goulash family includes several surprising dishes such as Hungarian Potato Paprikash and dish that is considered to be a national treasure, The world-famous Hungarian Chicken Paprikash. Goulash Book is a complete look at Hungarian Goulash and its cousins…

Treasured Hungarian Family Recipes™© 3 Complete Baking Book from Sweet to Savory

Treasured Hungarian Family Recipes™© 3
Complete Baking Book from Sweet to Savory

Treasured Hungarian Family Recipes™© 3 Complete Baking Book

A complete baking book from sweet to savory enriched by 97 colored photo pages that bring to life the delectable creations of turn of the century Budapest Café Houses, and the every-day family favorites of Hungarian households.

The book is complete with a historical section on famous Budapest Café Houses that still attract millions of tourist every summer. The artisan Breads and peasant Biscuits of Hungary are as part of the country as Goulash, Paprikash or our fiery red paprika. This book will show you that Hungary’s culinary world has so much more to offer than Walnut Roll or Crêpes. You will find such new family favorites as Breadsticks, Pastries, Cakes, Tortes, Pastries, Truffles, Meringues, Holiday Cakes, Holiday Cookies and so much more…

Treasured Hungarian Family Recipes™©   Easy Baking

Treasured Hungarian Family Recipes™©
Easy Baking

Treasured Hungarian Family Recipes™© Easy Baking

This lovely e-book is another complete baking book. The e-book’s dozens of colored photos will bring to life the tempting creations of turn of the century Budapest Café Houses, and the mouth-watering desserts of the every-day Hungarian household. From the regal Dobos Torte to the delicious biscuits of your grandmother’s house is all included in this lovely collection of family recipes. I will reveal secret recipes from the Szabo, Tolnay, Swartz and Radics families. Don’t miss out owning a piece of Hungarian culinary heritage.

Mom's Hungarian Heritage Recipes™©  complete cookbook

Mom’s Hungarian Heritage Recipes™©
complete cookbook

Mom’s Hungarian Heritage Recipes™©

The book’s pages are brought to life by photos and illustrations that let you glance into our well-guarded family secret recipes and traditions. I dedicated my book to my Mother and Grandmothers, who gave me the opportunity of becoming a person who adores cooking and taking care of my family through my traditional recipes filled with love and family history.

Mom’s Hungarian Heritage Recipes™ is a complete cookbook including Appetizers, Salads, Main Dishes, Meat Dishes, Desserts, Savoury pastries, Breads, Biscuits, Truffles and many more recipes that have the potential of becoming new family favorites. The book’s traditional recipes are accompanied by gourmet creations and original dishes found only in the Szabo, Tolnay, Swartz and Radics families.

Treasured Hungarian Family Recipes™© 1 is my Most Popular E-Cookbook

Treasured Hungarian Family Recipes™© 1 is my Most Popular E-Cookbook

Treasured Hungarian Family Recipes™© 1

This is my 1st and most popular cookbook. It started out as one book but soon became a cookbook series. I am very proud of my 1st born :) as it has also made me the Official Life Magazine Spokesperson for Walnut Roll in 2010 (Hungary). It is a complete cookbook that has a complete herbal dictionary that will show you that cooking traditional dishes could also help to guide you towards a healthier lifestyle. You will also learn about the culinary evolution of Hungary, Hungarian wines, legends, Café House history, Appetizers, Soups, Main Dishes, Side Dishes, Sweets, Desserts, Cakes, Tortes, Crêpes and of course Goulash and Paprikash.

You may also visit my websites for more information about my E-Cookbooks and E-Baking Books. You can also purchase my printed books as there are greats sales available through our websites and eBay Store.

Websites

Best Hungarian Recipes – Treasured Hungarian Family Recipes™© The Secret of Hungarian Cooking™©
Best Hungarian Cookbooks™
Treasured Hungarian Family Recipes™© – Yahoo Site
Online E-CookBook Store
Online Cookbook Store
EBAY Store – Hungarian Heritage Cookbook Store

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Author Helen M. Radics

Author Helen M. Radics

Helen Radics Jr. co-author of this blog with Helen M. Radics

Helen Radics Jr. co-author of this blog with Helen M. Radics

Let’s try another recipe that will warm your heart and soul on gloomy days such as today. I’m sorry for watermarking my images from now on, but I need to protect them from my unfair competitor who is in the habit is copying them and using them as her own photos. I’m sure you’ll understand and I don’t think that it takes away from the enjoyment of the blog :)

Oven Roasted Stuffed Potatoes

Oven Baked Stuffed Potatoes

I named the dish Oven Roasted Stuffed Potatoes. It is a variation on baked potatoes and Hungarian Layered Potatoes. I will also share with you my video for Hungarian Layered Potatoes so you can compare the two. But be assured you’ll be creating something that is so much more decorative but just as delicious.

Prepare Your Ingredients to save time

Prepare Your Ingredients to save time

Ingredients

4 Baking Potatoes (cut them as seen on photo, about 3/4 deep about 7 times) Make sure you do not cut potatoes through
1 shallot, peeled, sliced
1 slice of home bacon cut as seen on photo (you may also use bacon, sliced)
2 slice of ham, sliced into strips and rolled up as seen on photo
2 slices of your favorite cheese, cut into strips
1 tbsp. of vegetable oil (it could also be olive oil or grape seed oil)
pinch of salt
pinch of black pepper
1 link of smoked Hungarian Paprika Sausage or any kind of smoked paprika sausage that you like, sliced

Tip

You may also sprinkle your favorite spices on the potato as the recipe is not carved in stone :) The most important thing is that you enjoy yourself and make it your own. Your kids will love to help you with this recipe and I’m certain that it will become another family favorite. You may serve it as a side dish with barbecues or on its own.

Brush Potatoes With The Oil (I'm using Olive Oil Today)

Brush Potatoes With The Oil (I’m using Olive Oil Today)

Brush inside each slit as well.  Also sprinkle with salt and bake in a (375F) pre-heated oven for 25 minutes

Brush inside each slit as well. Also sprinkle with salt and bake in a (375F) pre-heated oven for 25 minutes

 After 25 minutes remove from oven and fill Each Slit Any Way You Like Using The Ingredients

Fill Each Slit Any Way You Like Using The Ingredients

Bake for another 15 minutes or until golden.  Usually doesn't need any more than 15 minutes.

Bake for another 15 minutes or until golden. Usually doesn’t need any more than 15 minutes.

Bon Appetite! Have fun with this decorative comfort food :) Until Next Time

Spice Up Your Life!

Visit Our Websites

Best Hungarian Recipes – Treasured Hungarian Family Recipes™©
Best Hungarian Cookbooks
Treasured Hungarian Family Recipes™© – Yahoo Site

EBAY Store

Hungarian Heritage Cookbook Store™

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Helen Radics Jr. co-author of this blog with Helen M. Radics

Helen Radics Jr. co-author of this blog with Helen M. Radics

For Our English speaking follower, please see this recipe (Edible Bouquet of Tulips) with our other blog titles on the side
Author Helen M. Radics

Author Helen M. Radics

Koszontjuk Magyar nyelvű latogatoinkat oldalunkon. Elso receptunk melyet megosztunk veletek igazan izletes, dekorativ es konnyu elkesziteni. Talalhatjuk reggelire, uzsonnara vagy pedig konnyu ebedkent.

Hozzavalo

4-5 ujhagyma
5-6 szilvaparadicsom
6-7 snidling
1 dobos zoldseges kremsajt vagy pedig egy kisebb tal korozott

Eszkozok

1 kes
2 mokkaskanal

Tanacs

Hasznalhatunk tobb szinu paradicsomot hogy szines tulipancsokrot alkossunk, de en szeretek szilvaparadicsomot hasznalni mivel ovalis alakja a tulipan fejere emlekeztet. Amikor a paradicsom kozepet kiszedjuk kiskanallal, tegyuk felre es hasznaljuk fel rantottaba, levesbe vagy barmibe amihez paradicsom szukseges.

Keszitsuk elo az osszes hozzavalot hogy idot takaritsunk meg

Keszitsuk elo az osszes hozzavalot hogy idot takaritsunk meg

Keszitsuk elo az osszes hozzavalot hogy idot takaritsunk meg

Szuksegunk less egy kesre bevagni a paradicsomot es ket mokkaskanalra.  Az egyikkel kiszedjuk a kozepet es a masikkal megtoljuk sajttal vagy korozottel.

Szuksegunk less egy kesre bevagni a paradicsomot es ket mokkaskanalra. Az egyikkel kiszedjuk a kozepet es a masikkal megtoljuk sajttal vagy korozottel.

Szuksegunk less egy kesre bevagni a paradicsomot es ket mokkaskanalra. Az egyikkel kiszedjuk a kozepet es a masikkal megtoljuk sajttal vagy korozottel.

Vagjuk be a paradicsomokat X alakba,de ne teljesen vegig, kb 3/4-ig

Vagjuk be a paradicsomokat X alakba,de ne teljesen vegig, kb 3/4-ig

Vagjuk be a paradicsomokat X alakba,de ne teljesen vegig, kb 3/4-ig

Szinten lyukasszuk ki a veget ahol a szára volt hogy majd az ujhagymat bele lehessen dugni

Szinten lyukasszuk ki a veget ahol a szára volt hogy majd az ujhagymat bele lehessen dugni

Szinten lyukasszuk ki a veget ahol a szára volt hogy majd az ujhagymat bele lehessen dugni

Szedjuk ki kanallal a kozepet hogy ureg jojjon letre

Szegjuk ki kanallal a kozepet hogy ureg jojjon letre

Szedjuk ki kanallal a kozepet hogy ureg jojjon letre

A kiuritett paradicsomot majd megtoltjuk

A kiuritett paradicsomot majd megtoltjuk

A kiuritett paradicsomot majd megtoltjuk

Keszitsuk elo az ujhagymat hogy megalkossuk a tulipán szárát

Keszitsuk elo az ujhagymat hogy megalkossuk a tulipán szárát

Keszitsuk elo az ujhagymat hogy megalkossuk a tulipán szárát

Ha vastag az ujhagymánk akkor hosszába vágjuk kette az ujhagymakat, ha pedig eleg vekonykak akkor cask a ket veget vagjuk le.  Vagyis a cirmos veget es a zold resz tetejebol egy picit hogy szep legyen

Ha vastag az ujhagymánk akkor hosszába vágjuk kette az ujhagymakat, ha pedig eleg vekonykak akkor cask a ket veget vagjuk le. Vagyis a cirmos veget es a zold resz tetejebol egy picit hogy szep legyen

Ha vastag az ujhagymánk akkor hosszába vágjuk kette az ujhagymakat, ha pedig eleg vekonykak akkor cask a ket veget vagjuk le. Vagyis a cirmos veget es a zold resz tetejebol egy picit hogy szep legyen

Szeretek zoldseg izu kremsajtot hasznalni, de korozottet is keszithetunk ami egyéni izt varazsol a tulipanoknak

Szeretek zoldseg izu kremsajtot hasznalni, de korozottet is keszithetunk ami egyéni izt varazsol a tulipanoknak

Szeretek zoldseg izu kremsajtot hasznalni, de korozottet is keszithetunk ami egyéni izt varazsol a tulipanoknak

Toltsuk meg a tulinapokat

Toltsuk meg a tulinapokat

Toltsuk meg a tulinapokat

A mokkaskanal segitsegeven könnyen megtolthetjuk a paradicsomokat, zoldseges kremsajttal, korozottel vagy pedig natur kremsajttal melybe belekeverhetjuk kedvenc fuszereinket es gyogynovenyeinket

A mokkaskanal segitsegeven könnyen megtolthetjuk a paradicsomokat, zoldseges kremsajttal, korozottel vagy pedig natur kremsajttal melybe belekeverhetjuk kedvenc fuszereinket es gyogynovenyeinket

A mokkaskanal segitsegeven könnyen megtolthetjuk a paradicsomokat, zoldseges kremsajttal, korozottel vagy pedig natur kremsajttal melybe belekeverhetjuk kedvenc fuszereinket es gyogynovenyeinket

Most dugjuk bele a tulipan szárakat vagyis az ujhagymat

Most dugjuk bele a tulipan szárakat vagyis az ujhagymat

Most dugjuk bele a tulipan szárakat vagyis az ujhagymat

Talaljuk piritossal vagy ketszersulttel

Talaljuk piritossal vagy ketszersulttel

Talaljuk piritossal vagy ketszersulttel

Remeljuk megkedveltetek egyszeru kis receptunket es visszalatogattok hozzank. Jo Etvagyat :)

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Helen Radics Jr. co-author of this blog with Helen M. Radics

Helen Radics Jr. co-author of this blog with Helen M. Radics

HAPPY FATHER’S DAY!
Author Helen M. Radics

Author Helen M. Radics

Let us share with you a very easy and decorate breakfast (or quick snack) recipe for any occasion. Surprise Dad or your Husband for Father’s Day with this healthy option. We like to serve this lovely breakfast / snack with whole wheat toast or vegetable crackers. You may also try pita breads or mini tortillas to give it a rustic touch. So lets start :)

Ingredients

4-5 green onions
5-6 Roma tomatoes
6-7 chives
1 box of garden vegetable cream cheese (or our favorite)

Tools Needed

knife
2 teaspoons

TIP

You may use different colored tomatoes if you’d like to get a more colorful bouquet, but for a more realistic affect, I like to use Roma tomatoes as their oval shape calls to mind the pretty head of a red tulip decorative the parks of my city. When you finished scooping out the inside of the tomatoes, save it for your next soup or put it in your salsa.

Prepare all your ingredients to save time

Prepare all your ingredients to save time

Wash All Your Ingredients

Wash All Your Ingredients

I like to use Garden Vegetable Cream Cheese for filling but you may use your favorite

I like to use Garden Vegetable Cream Cheese for filling but you may use your favorite

Cut the tomatoes 3/4 in half (remember not to cut them all the way) and turn and cut them in 3/4 in half again.

Cut the tomatoes 3/4 in half (remember not to cut them all the way) and turn and cut them in 3/4 in half again.

Remember not to cut them all the way. With the tip of your knife, poke a whole and remove the green/white stem part of the tomato

Remember not to cut them all the way. With the tip of your knife, poke a whole and remove the green/white stem part of the tomato

Now, take one of the small spoons and scoop out the middle of the tomato

Now, take one of the small spoons and scoop out the middle of the tomato

This is where we'll put the filling

This is where we’ll put the filling

Save the inside of the tomato for soups, scrambled eggs or your salsa

Save the inside of the tomato for soups, scrambled eggs or your salsa

Prepare the green onions to use as stems for the tulips

Prepare the green onions to use as stems for the tulips

Cut onion lengthwise.  If you have green onions that are very young and thin you don't need to cut them.  Just cut off the tips

Cut onion lengthwise. If you have green onions that are very young and thin you don’t need to cut them. Just cut off the tips

Fill tomatoes with the cream cheese

Fill tomatoes with the cream cheese

Remember, you may use any kind of cream cheese or make your own by mixing regular cream cheese with your favorite herbs and spices

Remember, you may use any kind of cream cheese or make your own by mixing regular cream cheese with your favorite herbs and spices

Now add the stems

Now add the stems

Tulip Bouquet (Tulipan Csokor) - Edible Tulips

Bouquet of Tulips (Tulipan Csokor) – Edible Tulips

I hope you enjoyed this easy to prepare pretty little dish and surprise you loves with an edible tulip bouquet on your next special occasion. Bon Appetite!

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