Hungarian
« Previous EntriesBraised Buckwheat Kernels - kasha
Saturday, February 27th, 2010Braised Buckwheat Kernels (Kasha)
This grain is sometimes called groats.
1 cup medium buckwheat kernels (kasha) 1 egg 2 1/2 cups boiling water 2 tablespoons butter or margarine 2 1/2 teaspoons instant beef bouillon 1/4 teaspoon salt 1/4 teaspoon pepper
Mix buckwheat kernels and egg; cook in ungreased skillet over medium-high heat, stirring constantly, until kernels separate and [...]
babka
Friday, September 25th, 2009Babka (Polish Easter Bread)
1/4 cup warm water (105 to 115 degrees F) 2 packages active dry yeast 4 cups plus 3 tablespoons flour, divided 1/2 teaspoon cinnamon 1/2 cup butter (at room temperature) 1/2 cup granulated sugar 4 egg yolks 1 tablespoon grated lemon zest 1 teaspoon salt 1 cup warm milk 1 cup raisins [...]
Babka fillings
Tuesday, September 8th, 2009Babka Fillings
Posted by bettyboop50 May 1, 2001
Cinnamon Sugar 2 tablespoons sweet softened butter 1/4 cup granulated sugar 1 teaspoon cinnamon
Combine all ingredients with a fork until crumbly.
Chocolate Babka 1/4 cup unsweetened cocoa powder 1/2 cup granulated sugar 1/4 cup melted sweet butter
Combine together cocoa and sugar. Brush surface of dough with melted butter. Sprinkle with [...]
Csipetka - Pinched noodles
Tuesday, August 18th, 2009Csipetke (Pinched Noodles - Hungary)
You can drop csipetke into broth or soup for extra flavor and texture, or you can serve them alongside a main course with sauce or gravy, or you can use them in place of dumplings or noodles in almost any other recipe.
1 cup flour 1/2 teaspoon salt 1 egg 1 tablespoon [...]