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"You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy."

Ingredients: eggs, salt, water...

"Spaetzle are like noodles but better! They are served with many Hungarian meals and also Bavarian/German meals. They are used as the starch part of the meal in place of potatoes, rice or pasta Once cooked you can fry them in butter or just toss them with a little butter. Serve with gravy etc.your choice. The picture with the Spaetzle on the red plate..."

Ingredients: eggs, oil, salt...

"This combination has a fresh apple like flavor and is a great lite side salad. The time for preparation does not include the resting time"

Ingredients: cider vinegar, honey, salt...

"Extra special served with Hungarian Roast Chicken with Horseradish Sauce. This recipe comes from The Food Network Kitchens cookbook, that I won when I played in Iron Chef game. Enjoy!"

Ingredients: fresh ground black pepper, kosher salt...

"Found this on-line requested by a fellow Zarrie needed for my Lekvar (LEHK-vahr) Kugel Lekvar Kugel (Prune Plum)( I was able to find it canned. A thick, soft spread made of fruit (usually prunes or apricots) cooked with sugar. This Hungarian specialty is used to fill a variety of pastries and cookies. Lekvar can be purchased in cans or jars in most supermarkets."

Ingredients: lemon juice, lemon rind...

"Secrets of Hungarian Cooking; times are guesstimate, of course."

Ingredients: onions, paprika, potatoes...

"Various English spellings abound, but my Hungarian family has always pronounced this as shpetz-leh. I prefer spaetzle topped with Chicken Paprikash or Beef Goulash (anything with lots of Hungarian paprika!!)."

Ingredients: eggs, salt, water...

"Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She puts them in recipe#308261, which I've also posted."

Ingredients: eggs, milk, water...

"Otherwise known in English as "egg cheese". This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. Prep time..."

Ingredients: eggs, honey, salt...

"I used to eat at a wonderful Hungarian restaurant that served this dish. This is my re-make. Really good on rice."

Ingredients: dried sweet basil leaves, olive oil...

"These are rich and delicious cookies that I found in an Hungarian cookbook."

Ingredients: powdered sugar, vanilla extract...

"I made up this recipe to incorporate two of my favorite cuisines."

Ingredients: Hungarian paprika, lemongrass...

"From the website of June Meyer who chronicles the home recipes of her mother on her website. Rivilchas are similar to the German spatzle and commonly used to strech out Hunagrian soups and stews. From her description, these are a bit noodle and a bit mini-dumpling. I have not tried this recipe but am posting it for the Zaar World Tour."

Ingredients: eggs, salt, all-purpose flour...

"Hungarian American Cooking"

Ingredients: cream, sugar, vanilla...