 
Keurig B60 Special Edition Gourmet Single-Cup Home-Brewing System
 
 
|
Browse Our Website
 |
|
Kitchen Favorites: Vegetable Soup |
|
Dan Dipaolo |
|
Buy From Art.com |
|
|
Soups (Levesek)
Soups have been made since ancient times.
Around 1300, Huou, chef at the court of Kublai Khan, wrote a collection of
recipes (mainly soups) and household advice entitled "The Important Things to
Know About Eating and Drinking" The soup is often consumed with Riesling wines.
Some like it diluted with soda water. This combination is referred to as
fröccs in Hungarian,
špricer in Serbian and Croatian from the German word spritz, which
imitates the sound effect made by soda water as it fizzes out of the dispenser).
 Go
to Soups |
|
Garnishes For Soups And Stews
(Levesbe valok es koritesek)
Pörkölt is a Hungarian stew with boneless
meat, paprika, some vegetables and no potato. It should not be confused with
Goulash, a stew with more gravy or a soup (using meat with bones, paprika,
caraway, vegetables and potato or different tiny dumplings or pasta simmered
along with the meat), or Paprikas (using only meat, paprika and thick
heavy sour cream). The traditional Hungarian stews: Goulash, Pörkölt and
Paprikas
are considered to be the national dishes of Hungary.
Go
to Garnishes |
|
Snacks And Luncheon Dishes (Eloetelek)
A snack food (commonly called a snack) is
seen in Western culture as a type of food not meant to be eaten as a main meal
of the day – breakfast, lunch, or dinner – but one rather that is intended to
assuage a person's hunger between these meals, providing a brief supply of
energy for the body.
The term may also refer to a food item consumed between meals purely for the
enjoyment of its taste.
Go
to Snacks |
|
Fish Dishes (Hal)
Some fish sauces (extracts) are
made from raw fish, others from dried fish; some from only a
single species, others from whatever is dredged up in the net,
including some shellfish; some from whole fish, others from only
the blood or viscera. Some fish sauces contain only fish and
salt, others add a variety of herbs and spices. Fish sauce that
has been only briefly fermented has a pronounced fishy taste,
while extended fermentation reduces this and gives the product a
nuttier, cheesier flavor.
Go
to Fish
|
|
Pork Dishes (Sertes)
A pork chop is a cut of meat cut
perpendicularly to the spine of the pig and usually containing a rib or part of
a vertebra, served as an individual portion The center cut or pork loin chop
includes a large T shaped bone, and is structurally similar to the beef t-bone
steak. Rib chops come from the rib portion of the loin, and are similar to rib
eye steaks. Blade or shoulder chops are cut from the shoulder end of the loin,
and tend to contain large amounts of connective tissue.
Go
to Pork |
|
Poultry (Szarnyas)
The modern chicken is a descendant
of Red Jungle fowl hybrids with the Grey Jungle fowl first
raised thousands of years ago in the northern parts of the
Indian subcontinent. Chicken as a meat has been depicted in
Babylonian carvings from around 600 BC. Chicken was one of the
most common meats available in the Middle Ages. It was widely
believed to be easily digested and considered to be one of the
most neutral foodstuffs. It was eaten over most of the Eastern
hemisphere such as capons, pullets and hens were eaten.
Go
to
Poultry |
|
Veal (Borju)
Veal is often compared to beef but
is lighter in color and finer in texture, and usually comes from
a (male) dairy calf.
The veal industry's support for the dairy industry
goes beyond the purchase of surplus calves. It also buys large
amounts of milk by-products. Almost 70% of veal feeds (by
weight) are milk products.
Most popular are whey and whey protein concentrate (WPC)
by-products of the manufacture of cheese. Milk by-products are
sources of protein and lactose.
Go
to Veal |
|
|
|
Beef (Marha)
The original dish called bográcsgulyás was a
stew, not a soup. Traditional Hungarian bográcsgulyás (cauldron gulyás) is often
still cooked outdoors over an open fire in a cauldron, a Hungarian style
"Barbecue". Later on when the dish left the peasant cuisines and became popular
even in the town, it started to be cooked more like a soup. Nowadays the dish
served in the Hungarian restaurants is a soup, but the locals cook the dish
called gulyás as a stew and gulyasleves (leves means soup) like a soup.
Go
to Beef |
|
|
|
Lamb (Barany)
The modern chicken is a descendant
of Red Jungle fowl hybrids with the Grey Jungle fowl first
raised thousands of years ago in the northern parts of the
Indian subcontinent. Chicken as a meat has been depicted in
Babylonian carvings from around 600 BC. Chicken was one of the
most common meats available in the Middle Ages. It was widely
believed to be easily digested and considered to be one of the
most neutral foodstuffs. It was eaten over most of the Eastern
hemisphere such as capons, pullets and hens were eaten.
Go
to
Lamb |
|
|
|
Rabbit (Nyul)
Főzelék
is a type of thick
Hungarian vegetable dish. It is a vegetable stew simply cooked,
typically by simmering, not mashed. It is usually not cooked
with meat, but bacon and spicy sausage may be added for flavor.
Főzelék is often eaten as the main course for lunch or like a
garnish for different meat courses. Főzelék can be made with a
variety of ingredients including cabbage, bell pepper, green
pepper, potatoes, sauerkraut, tomatoes, peas, lentils, kidney
beans, squash (Zucchini Squash with Dill or Tökfőzelék.
Go
to Vegetables |
|
|
|
Vegetables (Zoldsegek)
Főzelék
is a type of thick
Hungarian vegetable dish. It is a vegetable stew simply cooked,
typically by simmering, not mashed. It is usually not cooked
with meat, but bacon and spicy sausage may be added for flavor.
Főzelék is often eaten as the main course for lunch or like a
garnish for different meat courses. Főzelék can be made with a
variety of ingredients including cabbage, bell pepper, green
pepper, potatoes,
sauerkraut, tomatoes, peas, lentils, kidney beans, squash
(Zucchini Squash with Dill or Tökfőzelék.
Go
to Vegetables |
|
|
|
Salads (Salatak)
Salad
is any of a wide variety of dishes including:
green salads; vegetable salads; salads of pasta,
legumes, or grains; mixed salads incorporating
meat, poultry, or seafood; and fruit salads.
They include a mixture of cold or hot foods,
often including raw vegetables and/or fruits.
Green salads include leaf lettuce and vegetables
with a dressing. Other salads are based on
pasta, noodles, jelly, or even Cool Whip. Most
salads are traditionally served cold, although
some, such as German potato salad, are served
hot.
Go
to
Salads |
|
|
|
Desserts (Edessegek
es Torta)
Dobosh Torte (type of cake)
was first introduced at the
National General Exhibition of Budapest in
1885; Franz Joseph I and his Empress Elisabeth
were among the first to taste it. The cake soon
became popular throughout Europe as it was
different from all others. It was simple but
elegant, as opposed to the multi-storey, flaming
cakes of the age. Its other secret was its use
of fine buttercream, which was very little known
at the time; cake fillings and frostings were
usually made with cooked pastry cream or whipped
cream.
Go
to Desert
|
|
|
Website:
Home Page
About Us
News & Info:
News
Tips & Shortcuts
Help & Support:
Help Desk
Returns
Contact Us
Cuisinart TOB-195 Exact
Heat Toaster Oven Broiler Stainless
KitchenAid? Attachments
 
|
Back