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    You are in: Home / Hungarian Gypsy's Public Recipes
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    22 Recipes

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    We love the smell and taste of cardamom around the holidays and found this recipe in our local paper. Cardamom tastes like a mixture of ginger and maybe cinnamon and can be very strong. If you're adding more, go with a light hand.

    Recipe #345664

    A good basic potato soup with a Hungarian flavor.

    Recipe #311932

    Great marinade for salmon.

    Recipe #184011

    Perfect for the grill . . . the delicate fish grills on squares of foil over indirect heat for moist results.

    Recipe #184009

    I found this recipe to be one of the best for Country Captain. I love the taste of the currants mixed with the garlic and stewed tomatoes. I've been making this for some time now, but didn't realize it's like chili . . . every region has a little twist or has a favorite dish that Mom used to make, especially in the South. Enjoy.

    Recipe #83821

    A smooth, creamy corn chowder prefect for those cold wintry Minnesota nights. Add a garden salad and a crusty loaf of Italian bread and you've got yourself a meal. Sometimes, I add a little fresh or dried dill for a little change.

    Recipe #432140

    This is a cookie my best friends mom made during the holidays growing up in Pennsylvania.It is a chocolate cake like cookie with a creamy filling.

    Recipe #404599

    A soft, buttered pretzel justlike the kind you find at fairs and in the mall. You can customize by adding poppy seeds, sesame seeds, garlic salt, cinnamon sugar and even icing for a new dessert.

    Recipe #381936

    A new and tasty addition to our holiday cookie assortment. I adpted this recipe from one I found in the Minneapolis Star Tribune, and after a few tries finally hit it right.

    Recipe #345484

    I found this recipe in our local paper and have tried several variations. I found that the orange marmalade works best for both durability and you just can't beat the taste of orange and chocolate together. I tried raspberry dipped in white chocolate and they were good as well.

    Recipe #269799

    A Mexican Meatball and Tomato Soup.

    Recipe #267588

    We were brought up calling it slop growing up and it kinda looks like slop, but we all love to eat it and it's even better leftover. Call it whatever you want . . . no one asked you if you liked the title. Season to taste means exactly that . . . if someone who is eating this is on a salt-restricted diet, than make something a bit more healthy than a dish named Slop.

    Recipe #202639

    This is from the Chicago Tribune and when I tried it, I understood why the author described it as "something a mobster would eat." It's rich, satisfying and luxurious. And simple to double the servings. You could serve this as an appetizer, or a main course.

    Recipe #167632

    A very quick, easy fix for dinner using a rotissiere chicken from the market. You can add kind of vegetable you like. Fresh, frozen or straight from your garden.

    Recipe #165247

    This is so flavorful and tender . . . follow the directions and do not increase the oven temp to shorten the cooking time or meat will be dry and tasteless. It's worth the wait. Or, you could use ketchup (?) and add other ingredients to make a completely different recipe as one post suggests. But then, why would you ?

    Recipe #159320

    Adapted from Steve Perlstein of the Irish American Heritage Center. I use Guinness Stout in this recipe.

    Recipe #113350

    This is an excellent recipe given to me by a friend. I've made several adaptations, and love the way the house smells when this is cooking. Serve with a loaf of crusty French Bread, tossed green salad and supper's ready ! And I think Ann D.'s suggestion to add some diced red bell pepper and a few dashes of hot sauce is an excellent idea !!! I've made the changes below.

    Recipe #107404

    A great marinade for pork and chicken. I first found this in the Chicago Tribune and have adapted to our tastes.

    Recipe #98050

    This recipe comes from my Italian aunt, who every Christmas makes some of the best cookies. You can substitute vanilla and lemon extract for flavor variation. Sometimes it helps to be smarter than a 5th grader when you make these.

    Recipe #91269

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