• featherbooks on April 18, 2013

  Notable Recipes per 101 Classic Cookbooks (2012): Ilona Torte, p. 625, Inces' Stuffed Cabbage, p.420, Layered Cabbage Basic Recipe or Kolosvari Layered Cabbage, p.384, Marosszeki Heranytokany, Lecso, p. 418, Paprika Chicken, p.510, Turos Pagacsa (Biscuits With Cottage Cheese), Veal Paprikas, Veal Porkolt, p.554.

Notes about Recipes in this book

• Cream of spinach soup (Spenót krémleves)

  • mcvl on September 24, 2017

    Comfort food at its best.

• Lemon beef (Citromos marhahús)

  • wester on April 15, 2014

    This was OK, nice but nothing special.

• Piquant hare liver (Pirított citromos nyúlmáj)

  • AMFriedman on November 24, 2018

    Great (and easy) recipe for any game organ. The lemon juice and strong stock take out any unpleasant gamey flavor. I’ve only made it with an actual hare livers once (hare is hard to come by where I live) and that was delicious!

• Kettle gulyás (Bográcsgulyás)

  • PinchOfSalt on November 04, 2014

    Easy and tasty but not quick. Just the thing on a raw, cold, fall day. This is a hearty soup, not a stew. I like to use Hungarian wax peppers instead of the cubanelles. Don't skip the spaetzle. Mmmm.

• Chicken pörkölt (Pörkölt csirke)

  • mamacrumbcake on August 04, 2017

    This was quite easy and delicious, and made with ingredients that are either pantry staples or ordinary grocery items. I marveled at how such simple ingredients could create such a rich, deep flavor. The sauce was so tasty, it was tempting to put it in a cup and drink it!

• Paprika chicken (Paprikás csirke)

  • zorra on February 01, 2018

    A standard supper growing up, but never cooked it myself. Mom always served it boneless (Dad insisted) without green pepper (daughters disliked it) & she herself never ate chicken. I followed this version except with chicken thighs, more paprika (no "Noble Rose" just Penzey's sweet), chicken broth instead of water & a red pepper. Couldn't bring myself to reduce the sauce drastically, it was too tasty. Not sure I'll make it again, since this satisfied nostalgia & my need to put a bargain book find into use.

  • AMFriedman on November 24, 2018

    This is a great recipe for Paprikash. One thing I would advise is to turn off the heat when adding the paprika; as the taste changes if the paprika burns too quickly!

• Sloppy cabbage (Lucskoskáposzta)

  • mcvl on February 16, 2015

    Oh ... my ... gosh. I have been cooking out of this book since the early Seventies, but this is the first time I've ever made this recipe. It is superb. I needed about two cups of sour sour cream for the topping. A new permanent feature in my winter repertoire.

  • mcvl on April 20, 2020

    Guys, what's wrong with you? Why is nobody else picking up on this recipe? It's delightful. Mixed meats, sauerkraut, maybe some fresh cabbage to brighten it up a little, sweet herbs, sour cream -- I no longer thicken the sauce, being chary of carbs for the sake of my blood sugar. This is so good! Give it a try!

• Cabbage salad (Káposztasaláta)

  • wester on October 09, 2013

    Quite basic, quite good. Next time I will add the onion to the hot water as well, as it was a bit strong.

• Potato bread with caraway seeds (Köménymagos krumplis kenyér)

  • KissTheCook on July 18, 2020

    p. 345 - modified to incorporate 3 20-min. folds instead of 10 min. kneading. Refrigerated overnight in largest plastic bowl removing next day 3 hrs. before bake. Shape into two large bread loaf pans (not one per recipe which is crazy). Slash with serrated bread knife after water-brushing center and bake per instructions when risen 1" above pan. Excellent flavor as is, terrific toast.

• Quince paste (Birsalmasajt)

  • wester on April 14, 2015

    If you are very experienced in making jam and such, this recipe might work for you. It didn't for me. There were several steps, and for none of these even an approximate time was given. I had cooked quinces before so I did manage that step, but none of the other steps gave any result approximating the description of the recipe within a half hour. In the end I had jam, or sauce, and while it was tasty enough it was not worth the bother.