My Latest Recipes 35
  • Vienna Bars from paprikamama in Lake Mary, FL.
    These cookie bars are a recipe my mother had given me a long time ago, it is a European favorite and can be made all year long. Th...
  • Two Potatoe Baked Cassarole from paprikamama in Lake Mary, FL.
    This is a potatoe cassarole that I have created and is very tasty and easy to make, this can be a side dish or the meal if ham is ...
  • Awesome Cranberry Sauce from paprikamama in Lake Mary, FL.
    This is my creation that I just made and it is to die for....its flavors are sooo robust and tart and at the same time so sweet an...
  • New Age Green Bean Cassarole from paprikamama in Lake Mary, FL.
    this dish has the wild flavor of mushrooms and the sweet taste of red peppers along with goat cheese and cream cheese and topped o...
  • Stuffing with Raisins from paprikamama in Lake Mary, FL.
    this dressing is so flavorful you'll have everyone asking for more, it has raisins in it and it just makes your mouth jump for joy...
  • Winter Acorn Squash from paprikamama in Lake Mary, FL.
    This I serve on all our holiday dinners, it has a great flavor and if you like candied yams...you'll love these....
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  • heatherbudapest 1 year ago about Rakott Krumpli -potatoe Kolbasz Casserole
    I've made this dish from this recipe twice now, with small variations. I add paprika liberally, because the sausage that I can find in Western Michigan is spiced differently from Hungarian sausage and is missing that key flavor. (This time we did a combination of Otto's hot italian chicken sausage and Young Earth Farms' pork andouille sausage, both from our Kalamazoo farmers market.) The variation in the photo I just added is made without cheddar cheese, though I think I prefer it with, as we made it the first time around. As others have commented, ricotta and onions are sometimes missing from other Rakott Krumpli recipes, because the dish is made in different variations in Hungary also. I just can't imagine it being as good without onions, though, and I think I'll even ramp up the amount a bit on the next go round. This last time I deglazed the onion pan with a little bit of beer I was drinking .. it was a genius move :) RE the eggs, folks, you slice them up and incorporate them into the layers. Thanks for the trip down memory lane, Paprikamama! Nagyon finom volt! ;)
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  • Joember 1 year ago
    Dear PaprikaMama....what is your choice of pork? Cutlet, shoulder, butt, loin? Most of the best Szekely gulyas seems to always had a few bones in it (hated finding them but probably added good flavor).
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  • lagoulue 1 year ago about New Age Green Bean Cassarole
    Hi, Paprikamama, just signed up for your recipes. This one looks fantastic! I'm making this for a family Passover/Easter gathering next week - can't wait for everyone to notice how this is kinda like the old-fashioned "Green Bean Casserole," only better!
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  • ladilizbet 1 year ago about Kaposztas Taszta- Cabbage Noodles
    i see you use the smaller noodles, i finally found some and will try your recipe.
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  • GrammieMona 1 year ago about Hungarian Cream Cheese Cookies
    is there really 16 oz of cream cheese? Just wondering cause the dough mixture seems odd
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  • susykim 2 years ago
    Hi, I remember a cake my mother used to make and it's very similar to zserbo zselet but the filling was almost like a vanilla pudding. The top was chocolate that was hard. It was a sheet cake that she would cut into small rectangles. Do you know it? I can only seem to find recipes incorporating jam and walnuts. My mom's did not have that. Can you help?
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  • food4 2 years ago about Rakott Krumpli -potatoe Kolbasz Casserole
    http://www.bende.com/ - can order Hungarian sausage here.
    We never put ricotta in ours, just sour cream. We also never put cheese on top, but we did put bacon on bottom, sides and top (no need to oil the pan if you do this). Baked up nice and crispy!!! Also we didn't add onions. Just layered the potatoes, sausage, sliced hard boiled eggs and sour cream twice and then ended with potatoes, sour cream and bacon slices. Any way you do it, it is good!!!
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  • LMCGRAD30 3 years ago
    It has been a while since you were interested in polk salad but we have 3 months till they should start showing up maybe a little less but if you have not already done so, I can tell you were to find them.
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  • miska 4 years ago
    Hello Paprikamamma, About two years ago I made your Dios Kalacs recipe.I thought it was the best. It was also praised by my 81 year old mother, and all of my friends and co-workers. I just took a trip to Cleveland with a friend and visited a landmark called th Western Market, located in downtown, While there I stumbled into an import store that carried some long awaited freshly ground poppy seed. I would love it if you can give me some direction on how to cook the poppy seed to put in the kalacs. Hope to talk to you soon and Thank You again for your wonderful recipes.
    Miska
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  • lizzconn 4 years ago
    Your family is beautiful....
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  • grizzlybear 4 years ago
    Happy New Year to You my friend

    I hope the new year brings nothing but joy to you and your family

    Griz

    Aka....your Cabana Boy..............LOL
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  • bakesalotsabo 5 years ago
    Hungarian....My grandparents were Hungarian, I would love to talk dishes with you!!!!!
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  • geranium 5 years ago
    Thanks for being my cooking friend!
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  • grizzlybear 5 years ago
    Hay there my friend .long time how the heck are you all doing???

    we are ok..........had some rough times but getting better

    You take care my SHGM.....;-)

    BIG HUGS

    Griz
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  • huxter 5 years ago
    I'm reading these fabulous Hungarian -inspired dishes and drooling --great ideas so thank you from Down Under in Oz !
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