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"SWEET POLISH POT ROAST- Got this from my Aunt Janice and the wife and kids always loved when she made it, and I changed it a little, and now all like it even better than before...give yourself 2-days to cook and pre-pare this wonderous feast...it's worth the wait!!!"

Ingredients: ketchup, garlic cloves...

"This is classified as a soup, but it is a hearty and filling enough dish to make a main meal. You wouldn't have much room for anything else other than dessert!"

Ingredients: fresh tomatoes, haricot beans...

"This is based on a recipe from Jill Norman's book, The Complete Book of Spices. The recipe intro says, "These potatoes are good with chops and sausages.""

Ingredients: olive oil, potatoes, salt...

"This is my version of Hungarian goulash. My father was from Transylvania, so this would be a great meal to serve Vlad the Impaler, or Dracula."

Ingredients: salt & freshly ground black pepper, olive oil...

"Tried looking for a recipe on recipezaar for goulash, but couldn't find the true thing. This is the real deal. That crock-pot mess with ground beef, tomatoes, and mushy macaroni is NOT goulash. Whoever started that idea or started calling it that should be ashamed of themselves.
Real Goulash has NO tomatoes... the red-orange flavor comes..."

Ingredients: egg noodles, lard, onions...

"With borrowing from chef mikeyW's recipe +my additions, this dish is very satisfying,thick Winter Stew"

Ingredients: bouillon, frozen carrots...

"This is similar to other Hungarian Pork Gulyas, but with a twist. I marinated the pork, and the cajun seasoning does something wonderful to the taste of this dish. You can make it as spicy as you like. I actually did. Serve with Fresh Hard Crusted Bread for dunking the sauce and a green leafy salad. Also yu can add a tsp. of tomato paste for a little..."

Ingredients: salt & freshly ground black pepper, garlic powder...

"From Cook's Illustrated, Dec 2008. Use a chuck eye roast (RZ doesn't recognize this cut). Do not use hot, half-sharp or Spanish paprika; if you can, mail-order your sweet paprika and use a fresh container. Cook's Illustrated prefers The Spice House. The stew can be prepared up to 2 days ahead; do not add the optional sour cream until after..."

Ingredients: onions, roasted red peppers...

"I learned to make this dish from a good friends grandmother who was from Austria/Hungary. Every family has its own version of goulash. Their family would NEVER consider tomatoes or green peppers or other spices in goulash. Some other dishes would have tomato or green pepper, but not goulash. Slow cooking is the secret and you can never use too much..."

Ingredients: eggs, lard, potatoes...

Ingredients: eggs, farina...

"Adapted from the New York Times Cookbook. The original lists the first ingredient as "fat.""

Ingredients: green peppers, onions...

"I found reference to this recipe at a Budapest Tourist Guide. There it was called 'Mashed potatoes with mustard seeds and deep fried onion'. I couldn't find a recipe but I did sort of find the components at various websites then I combined them & reworked it a bit. The onions need to be very soft & caramelized. This looks like..."

Ingredients: black mustard seeds, eggs...

"Most folks are familiar with chicken paprikash, here's a light vegetarian way to enjoy the that delicious combination of paprika in a creamy sauce. Orginal recipe from Cooking Light and post here (untried) for the Zaar World Tour."

Ingredients: reduced-fat milk, green bell peppers...

"This is a very hearty stew type of dish. Very tasty and comforting."

Ingredients: chuck steaks, side bacon...