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<a href="index.html" id="divTagLine">Traditional & Contemporary Favorites</a>
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<img src="images/zucchini-salad.jpg" alt="Zucchini Salad"><p> </p>
<h4>Zucchini, cucumber, tomato salad</h4>
<h4>Zöld tök, uborka saláta</h4>
<p> </p>
<p> </p>
<p>Servings 6<br>
Ingredients<br>
</p>
<p>2 medium zucchini -- peeled and diced<br>
1/2 large cucumber -- seeded and diced<br>
1 1/2 teaspoons salt<br>
3 large plum tomatoes -- diced<br>
1 clove garlic -- minced<br>
1 pinch black pepper -- ground<br>
2 tablespoons white wine vinegar<br>
1 teaspoon Dijon mustard<br>
1 teaspoon sugar<br>
1 tablespoon dill -- chopped<br>
1 tablespoon scallions -- chopped</p>
<p1></p1>
<br>
<p>1. In a small bowl, toss zucchini and cucumber with the salt; then spoon into a sieve. Place sieve<br>
over a bowl and let the vegetables drain for about<br>
30 minutes to one hour.</p>
<p>2. Squeeze vegetables with your hand to get all the
moisture out, then add tomatoes to the vegetables. </p>
<p>3. In a small bowl, whisk garlic, pepper, vinegar, mustard and sugar and pour over the cucumber mixture. Stir in dill and scallion. Taste for seasoning. Serve chilled.<br>
<br>
<br>
<p1><span class="italics">Use English cucumber for<br>
this dish. This simple tangy<br>
vegetable salad can be served<br>
as a side dish with any roast. Line an
attractive serving dish with lettuce
and
spoon salad over the leaves. As an
option,
you can add either a vegetable <br>
or olive
oil to
the vinegar
mixture, but
it is tasty
without
the oil. The flavors
will blend
if prepared a day in advance.</span><h4> </h4>
<p> </p>
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<div class="span4"> <br>
<img src="images/Chicken-Paprika.jpg" alt="Chicken-Paprika"><p> </p><h4>Chicken paprikash a la Eva</h4>
<h4>Paprikás csirke Eva módon</h4>
<p> </p>
<p> </p>
<p>Servings 5<br>
Ingredients</p>
<p>3 1/2 pounds chicken -- cut up<br>
1 tablespoon Canola oil<br>
1 large onion -- chopped<br>
1 clove garlic -- minced<br>
1 teaspoon paprika<br>
1 tablespoon paprika paste<br>
1 large tomato -- peeled and chopped<br>
1 1/2 teaspoons salt<br>
1 large green pepper -- seeded<br>
1/3 cup sour cream, light<br>
1 1/2 tablespoons flour</p>
<p>
<p>
<p>1. Cut up chicken into 8 portions. Remove skins
from the pieces and let soak in cold water.</p>
<p>2. Preheat oven to 350 degrees F.</p>
<p>3. Heat oil in large pan add onion and garlic.
Sauté until onion is translucent. Off heat, stir in
paprika and paprika paste. Turn flame on, add
tomato and salt.</p>
<p>4. Remove chicken pieces from the soaking water,
add to paprika sauce, saving breast pieces.
Stir until pieces are coated with the paprika mixture.
Lay half of the green pepper between chicken pieces.</p>
<p>5. Cover pan with lid, bring up to a boil, and
immediately place in the preheated oven. As soon
as the sauce comes to a boil, reduce heat to a
simmer. Simmer about 40 minutes, then add breasts,
and the remaining half green pepper.
Continue cooking for about 25-30 minutes longer.
Remove green peppers and discard.</p>
<p>6. Meanwhile, in a small bowl mix the sour cream with flour.
Remove pan from oven. There will be a
thin sauce rendered from the chicken. Gradually
whisk 1/2 cup of paprikash sauce into sour
cream-flour mixture, stirring until it becomes a
smooth paste. Immediately stir mixture into the
pan and continue to cook a few minutes longer
on the stove top. The sauce will thicken.
<p>Serve chicken paprikas with dumplings or pasta.
<p>Chicken paprikas is a staple
of the traditional and new
ungarian cuisine. By
removing the skin from the
chicken
and using light sour cream, the dish is healthy,
colorful, one
of the most known and appreciated Hungarian specialties in
the international culinary scene. There is no need to add water
or any liquid to prepare the dish, as many of the recipes call for.
<p>
It will be juicy enough to pour over the dumplings or pasta.
If you want to convert the paprikash to a casserole, cook some
rice in salted water, and before serving, mix with the chicken
pieces.
<p>Any green salad would complement the dish.
Traditionally, cucumber salad would be the choice. Paprika paste
(Piros arany) is available in Hungarian specialty stores.
If you cannot find it,replace with 1 teaspoon of tomato paste.
Chicken cooked with the bones adds to the flavor, but if you
prefer, use boneless pieces. Calories will be less per serving
once the skin is removed from the chicken.</p>
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<div class="span4"><p class="copyright"> Copyright © 2015 Eva M. Bonis. All Rights Reserved.</p>
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<p align=right class="copyright"> website by <a href="http://www.ConcordWebBuilders.com">ConcordWebBuilders.com</a></p>
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