By Magdolna Hargittai
An creation to the cooking of Hungary, together with recipes for such dishes as goulash, crammed peppers, and paprika chook. additionally discusses the geography and background of this relevant ecu kingdom.
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Extra resources for Cooking the Hungarian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes
6 phyllo sheets (3 per roll), thawed* 6 tbsp. unsalted butter, melted 6 tbsp. powdered sugar, plus extra for sprinkling 1 recipe cottage cheese or cherry filling (see recipe on page 63) 1. Preheat oven to 350°F. Butter a 9 ϫ 13-inch pan. Place a slightly damp, clean kitchen towel (not terry cloth) on a working surface. 2. Place 1 phyllo sheet on towel. Use a pastry brush to brush with melted butter. Sprinkle with powdered sugar. Put the next sheet on top. Repeat brushing and sprinkling. Repeat with third sheet.
Add cottage cheese to cream cheese mixture, mixing well. 5. Turn cheese spread into a bowl for serving. Cover bowl. Chill in the refrigerator for at least 1 hour so that the flavors blend. Sprinkle chives over cheese spread just before serving. Preparation time: 20 minutes Refrigeration time: 1 hour Makes 1¥ c. spread 35 Hungarian Scrambled Eggs/ Tojásrántotta Four strips of bacon or turkey bacon cut into small pieces can be substituted for the smoked sausage in these scrambled eggs. 8 eggs ¥ tsp.
Tuck sprigs of parsley here and there on the plate. Serve with rolls and butter. Preparation time: 20 to 25 minutes Serves 4 to 6 *To hard-cook eggs, place them in a medium saucepan and cover with cold water. Place over medium heat until boiling, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool. 34 Paprika Cheese Spread/ Ko ´ o´ rözött Hungarians are very fond of this paprika-flavored spread and like to have it for breakfast, or as a midday snack with crackers or slices of rye bread.