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Author: John Kalotai

Quiche, it’s what’s for Pie Day

Quiche, it’s what’s for Pie Day

Empty the Fridge Quiche   Well, the age old question in the house is “what will do you want for dinner”.  It was Pie Day…..you know, 3.14, March 14. So, on Pie Day you make pie….in this case quiche. I like quiche. It’s quick, it’s easy and we almost always have everything we need on hand. Staples like eggs, cheese, pie shells, frozen veggies and canned ham…..oh, and you can’t forget bacon. Everything is better with bacon. This will fill…

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Nokedli – Traditional Hungarian Dumplings

Nokedli – Traditional Hungarian Dumplings

  These little wonders accompanied many meals in my childhood and into adulthood. This is another learn by doing recipe that I learned watching my mom. The ingredient are simple but the results are heavenly. They are a traditional accompaniment to Chicken Paprikas and Porkolt. They are also great in chicken soup and Gulyas leves (another recipe, another time).   Use the following proportions. The basic recipe makes enough for 2-3 people. I usually make at least a double batch….

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Pörkölt aka Yummy Pork Stuff

Pörkölt aka Yummy Pork Stuff

This is a traditional Hungarian ragout that uses what I like to call the Magyar Trinity – Onions, Garlic and Paprika. I learned to make this watching my mom and I use the same measurement system she uses, namely none. “Yeah, that looks like enough”. I’ve tried to guesstimate the amounts in the hopes you will be able to duplicate it. The main thing to remember in this recipe is that it is all about proportions. You need an equal…

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Cheater Apple Tarts

Cheater Apple Tarts

Cheater Apple Tarts   Sometimes you need something quick and easy for dessert. Sometimes you want something decadent. This recipe is fast, easy, decadent and odds are you’ve got all the ingredients in the house. Ingredients 1 Can Crescent Roll Dough 4 Medium MacIntosh Apples peeled and diced ¼ cup Brown Sugar ¼ cup flour ½ stick butter Cinnamon, grated Nutmeg, grated Filling In a large bowl mix the apple, sugar, flour, Cinnamon, and Nutmeg. Coat all of the apples…

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Langos – Hungarian Fry Bread

Langos – Hungarian Fry Bread

Langos Langos is Hungarian Fry Bread. It looks like Navajo Indian bread but that is where the comparison ends. Langos is a yeast dough where Navajo bread is made with baking powder. Langos is light and fluffy inside and crispy outside. Lastly, Langos is made with potato. There are various recipes out there, some that are made with milk, but I find them to result in a heavy product. This particular recipe uses instant mashed potato flakes making it that…

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Ginger Garlic Chicken Thighs

Ginger Garlic Chicken Thighs

Ginger Garlic Chicken (Asian Fusion) These are times when having an eclectic collection of spices and sauces in the pantry and fridge is a huge help. This is another throw together recipe that worked. I’ve been making more of these as we work our way through the freezer and pantry shelves. I think this marinade will work equally well with chicken breast as well as pork cutlets. Recipe: Family Size Pack of  Boneless Skinless Chicken Thighs (8 Thighs) Marinade ½…

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Moonshine Bread

Moonshine Bread

         Many people have posted about the scarcity of baking yeast. Distillers yeast is still out there, is not expensive (yet) and judging from this loaf, a good substitute. Now I did not set out to do this. This was an experiment prompted by me not wanting to waste yeast. I have a ferment going that did not take off as I hoped it would. I bloomed some distillers yeast to get it going. Apparently the threat…

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When you have Bananas…….

When you have Bananas…….

Banana bread is comfort food, plain and simple. This recipe is plain and simple. You should have everything you need in the pantry. 2 Cups Self Rising Flour ( White Lily is my preference) 3/4 Cup Brown Sugar 1 Stick of Butter, softed 2 Eggs 2 1/2 cups mashed over-ripe bananas (Approx 4 large bananas) 1/2 teaspoon Baking Soda 1/2 cup chopped pecans or walnut Preheat oven to 350F 1- Cream the butter, sugar, eggs 2 – Add the bananas…

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White Lily Flour

White Lily Flour

If there is one thing I have learned is that when you bake, the flour makes a difference. If you are making biscuits and you want light fluffy biscuits then you want White Lily flour. Oh, and never over work your dough. I’m not sure what magic they use in its production. They say it’s the soft winter wheat they use. Frankly, I don’t really care. My biscuits went from hockey pucks from hell to magical angelic disks. The downside…

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Easy Cinnamon Rolls

Easy Cinnamon Rolls

This was my Saturday Morning experiment. I wanted something other than the Dough Boy’s rolls in a tube and I do have 20 lbs of smuggled White Lilly flour. (More on that later). I used what was in the cupboard and fridge along with the skills I’ve developed watching my mom and the Food Channel. I put the flour and cut up butter into the mixing bowl the night before so the butter can soften. Ingredients Dough 2 Cups White…

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