Hungarian Food Recipes

The Republic of Hungary is a central European country. The country lies in the Carpathian Basin, the river Danube ("Duna") running through its capital, Budapest. The territory that is today Hungary, has been inhabited since ancient times, including a Celtic period (from approximately 450 BCE) and Roman period (9 BCE to the 4th century CE). The modern nation state of Hungary traces its roots to the late 9th century, when Magyar chiefs founded what would eventually become the Kingdom of Hungary. After World War II, the country become a communist republic, but since 1989, Hungary has been a democratic parliamentary republic. Today Hungary is a popular destination and is known internationally for the beauty of its capital city, Budapest, the country's unique language, and for its interesting cuisine.

Many Hungarian dishes use sour cream and eggs, and to be fair, so dishes do share some common characteristics with recipes from Hungary's central European neighbours. One thing that does however make Hungarian food stand out, is the widespread use of paprika to flavour many dishes.

Perhaps the most famous of Hungarian dishes is goulash (known in Hungary as "gulyás" or "gulyásleves"), however it is quite different from what many foreigners believe the dish to be like. If you have ever eaten American goulash made using hamburger, you will certainly find the Hungarian version an interesting change! Hungarian goulash is actually prepared as a soup, traditionally in a cauldron. Cuts of beef (usually shoulder, shin or shank), seasoned and flavoured with paprika, are browned in a pot, and then chopped onions added. Stock or water is then added to make the soup, which is slowly simmered for a long time. The simmering turns collagen in the meat into gelatin which makes the soup very thick. Some chefs also may add a small amount of tomatoes, hot peppers, perhaps chopped potatoes, and herbs or vinegar as well.

As you can imagine, there are many other interesting Hungarian dishes, including soups, main courses and desserts. Of course, I could not hope to introduce them all to you in a short article, so my suggestion is why not try some Hungarian dishes - otherwise, you'll never know how much you might enjoy them!

Bacon Explosion Pork Bomb Barbecue Recipe

Pork Bacon addicts, rejoice! This delicious "Low and Slow" Pork Stuffed and Bacon wrapped Meat Loaf is not only outrageous, but it's real easy to do, as shown by one of the BBQ Pit Boys!

Soul Food Recipes - Most Frequently Asked Questions For July

Soul food recipes have experienced a spike in activity on many websites. Due to the sagging economy more people have no doubt sought ways to feed their family. They're finding the southern recipes not only low cost but satisfying and filling to more families. Many people have questions on different aspects soul food preparation, cooking and even baking.

The most popular soul food recipes for July were predictably foods of summer, you know the type you cook at back yard southern barbecues, picnics and other outings. I For example, barbecue chicken, grilled salmon, grilled jumbo shrimp, potato salad, macaroni salad, southern fried cabbage and barbecue beans. In addition, the recipes were lighter such as salads, light chicken dishes and cold desserts such as banana pudding,. Here's the most frequently asked questions for July.

1. When Cooking Chicken Breast In A Smoker, How Do You Tell When It's Done?

Chicken breast must reach an internal temperature of 160 degrees. The best way to tell is with a food thermometer.

2. How Can You Tell The Doneness of Roast Chicken?

Insert food thermometer into the thigh (the last part of the chicken to get cook). Make sure thermometer doesn't hit the bone or cartilage to get accurate reading.

3. How Can I Get Grill Marks On My Meat Or Fish?

Wipe a paper towel dipped in canola oil on the hot grill. Next place meat or fish grill and cook as normal. This will make deeper grill marks. Note: Canola oil is thicker than vegetable oil, this makes it better for giving you better grill marks.

4. When Making Potato Salad Should You Peel or Not Peel When Boiling?

It's best to not peel when boiling. This helps to keep the moisture in making for a creamier potato salad. The best way to judge doneness is to insert fork, when it easily comes out they're done.

5. What's The Quickest, Easiest and Best Way To Tenderize Meat For Grilling?

The beset way to tenderize meat or chicken is to marinate before grilling. Make sure you throw the marinade out after one use.

6. What's The Best Seasonings When Grilling Meat?

The best seasonings for grilling meats are garlic powder, onion powder, kosher salt and ground black pepper as a basic seasoning.

7. What's The Biggest Mistake People Make When Barbecuing?

Not getting the coals hot enough is one. The other is opening the lid too often to reducing the cooking temperature.

Prosciutto Wrapped Asparagus Recipe - Prosciutto Roasted Asparagus Recipe

Learn how to make a Prosciutto Wrapped Asparagus Recipe. Visit foodwishes.com to get more info, and watch over 350 free video recipes.

Battura Recipe by Manjula, Indian Vegetarian Gourmet

www.ManjulasKitchen.com INGREDIENTS make 8 Battura 2 cup all-purpose flour (plain flour or maida) 4 tablespoon sooji (semolina flour) 2 teaspoon yeast 1 teaspoon sugar 1 teaspoon salt 3 tablespoon yogurt 2 tablespoon oil 3/4 cup lukewarm water (adjust 1 or 2 spoons as needed) Oil to fry send comments to manjulaskitchen@yahoo.com Thank you

Wild Mushroom Soup Video Recipe

Visit www.harvesteating.com to get the written recipe for this video. Chef Keith Snow creates a delicious Wilde Mushroom Soup.