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"My great grandparents came to Ellis Island from Hungary; my Nana was 100% Hungarian as well. My Mom taught me how to make cabbage rolls when I was very young, and these are the closest to their recipes as I have seen online. A couple differences: no tomato paste inside the rolls; saute/sweat out onions and garlic before putting in beef/pork mixtu ..."
Jan 2, 2013 on FoodNetwork.com
"I cannot believe Giada came up with this recipe. These "cookies" are like little cakes. Maybe baking SODA should be used instead of baking POWDER? I agree with the reviewer that said these were very bland. I was expecting a nice lemon flavor but could not even detect the lemon at all! I did like the ricotta flavor, but that's it. I ..."
Jan 1, 2013 on FoodNetwork.com
"I am pretty sure Tony is NOT Hungarian, but my mother, grandmother, and her mother, etc. all were. There are no tomatoes in this, no bacon and no sausage nor is there nearly that much sugar. Also, you need to take each cabbage leaf and remove the harder core in a diamond shape - this makes it easier to seal, S-Veeeeetheart. My Nana used to call..."
Dec 30, 2012 on Food.com
"No one makes Hungarian food without PAPRIKA!! My whole Mom's side is full Hungarian, and there is no ham in their recipe, and I could go on and on. Only looked b/c I lost my Mom's recipe."
Dec 30, 2012 on Food.com
"This was absolutely DELICIOUS! I also had some summer (yellow squash so I used about 1/2 of that and 1/2 zuchini. I would recommend not cooking the squash too long on the stovetop b/c it continues to cook in the oven, then there's carryover time. I also found it too salty so I will put only half the salt in next time. Had no gruyere so I use ..."
Dec 29, 2012 on FoodNetwork.com
"People, this recipe is for a fresh ("uncooked" ham - see recipe - not a pre-cooked ham, hence the brine Paula uses! You are having charring issues b/c you are using a pre-cooked (pink ham vs. the Country Ham which is not cured but just smoked. Although I am not from the South, I know there is a HUGE difference between the two. Think abo ..."
Dec 23, 2012 on FoodNetwork.com
"I have always wanted to make white chili, and this recipe was a good base. I immediately noticed the lack of fluid vs. the beans and chicken (only 1 cup?, so I used 1-14.5oz can chicken broth for the fluid, plus 1 cup of water. I also used Cannellini beans (white kidney beans - more consistent with a chili recipe!. I used the spices as stated..."
Nov 3, 2012 on Food.com
"This recipe seems so simple, but boy does it pack a LOT of flavor! I grow tomatillos and cilantro, and love salsa verde. I have been to Rick's Frontera Grill in Chicago, and have his book dedicated to various types of salsas (all are delicious!
I made the ROASTED version, because I like a little smokiness in my salsa, and followed the recipe ..."
Sep 27, 2012 on Cooking Channel
"I am not a vegetarian (and also don't like mushrooms, but I am trying!, but I love vegetarian dishes. This was EXCELLENT, but be prepared for A LOT of food! I HALVED the recipe, and still had a full 13"x9" pan full of this, which yielded 6 servings! I used 1 lb. of baby portobellos for the 'shrooms, and chopped macadamia nuts vs. ..."
Sep 17, 2012 on Cooking Channel
"This could easily be used with meat too - brown some ground sausage and/or beef - for more protein. Also a good "use-up" for those broken pieces of spaghetti or other broken pasta that you always end up throwing away. This way, no one will notice! I would definitely add minced garlic too b/c I love it! I use jarred spaghetti sauce all the time..."
Apr 24, 2012 on Food.com