-
TV Shows
FEATURED
TV Shows
More In TV Shows
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
"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"
"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 was making "
"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 ..."
"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."
"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 used s"
"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 about it:"
"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 ..."
"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 ..."
Advertisement
