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, 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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Hungarian Cooking, recipes - Hungarian History.
Hungarian Cooking, as I remember and adapted for American cooking.

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General Cooking Tips:
Kitchen Tips
• To prevent ice-cream drips stuff a miniature marshmallow in the bottom of an ice cream cone
• To keep potatoes from budding, place an apple in the bag with the potatoes..
• When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake..
• If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato and it will absorb the excess salt for an instant 'fix-me-up.'
• Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
• Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish.
• Cure for headaches: take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
• If you have a problem opening jars, try using    latex   dish washing gloves. They give a non-slip grip that makes opening jars easy.
• Don't throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.

The different fat contents in ground beef. In most cases, regular ground beef is a better buy than medium or lean. And some foods – such as hamburgers – are more tender and tasty when made with regular ground beef because of the extra fat content. Any excess fat can easily be drained off. So, unless medium ground beef is on sale or not more than 7 percent more expensive than regular ground beef, it’s not a good buy.

Quickly cook chicken for recipes requiring pre-cooked chicken. An easy method of preparing chicken for recipes that call for pre-cooked chicken is to “poach” it. This involves simmering it slowly in liquid. This can be water, broth, fruit juice, wine or a combination of these. Poach the chicken until tender, about 15-20 minutes, then chop or slice as specified in the recipe.

Barbecuing

Barbecue the perfect steak every time.  Ever have a hard time knowing whether a steak is cooked properly? Instead of poking it with a fork or cutting it open (both of which let the juices run out), learn how to tell by touching the outside. For an example of how a steak feels at the different stages of cooking, look no further than your own hand. Touch your pointer finger to your thumb and then feel the fleshy part of your hand underneath your thumb. That is how a steak that is medium rare will feel. Your middle finger touched to your thumb shows you medium. Your ring finger to your thumb is medium well. And lastly your pinky finger to your thumb is well done.

Prepare the barbecue grill properly. For a better barbeque, brush your hot grill with a thin layer of oil prior to cooking or line your grill with a layer of aluminum  foil covered with cooking spray. This will ensure that the meat does not stick and need to be torn away from the grill.

Never use a fork when grilling.  When you poke meat with a fork you allow the natural juices to flow out. As a result your meat ends up dry and tough. Instead use tongs or grilling tools to turn and flip the meat while keeping the juices locked in.

Place food in the right place on the grill. Barbecues give off heat in a very different way than your stove or oven. To ensure your food is properly cooked and not burnt, be sure to grill meats and vegetables approximately 4” from the heat source. With chicken, which is more likely to burn, 6”-8” away is best.

Salted butter vs. unsalted butter. Butter is available both with and without salt. The salt is added for extra flavor and to help preserve it so it has a longer shelf life. The problem is that sometimes the salt in butter can be more than a recipe needs. Choosing unsalted butter gives you more control over how much salt your dish contains. If you only have salted butter, the best thing to do is omit approximately ź teaspoon of salt per ˝ cup (one stick) of butter used in the recipe.