HUNGARIAN MEATBALLS RECIPES

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HUNGARIAN CREPES: PALACSINTA RECIPE | FOOD NETWORK



Hungarian Crepes: Palacsinta Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 to 14 servings

Number Of Ingredients 7

3 eggs
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon sugar
Pinch salt
1 cup carbonated water
Butter, for cooking pancakes

Steps:

  • Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
  • Stir in the carbonated water at the last moment, just before cooking the pancakes.
  • Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
  • Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
  • Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

ZESTY CHICKEN MEATBALLS RECIPE | SUNNY ANDERSON | FOOD NETWO…



Zesty Chicken Meatballs Recipe | Sunny Anderson | Food Netwo… image

Provided by Sunny Anderson

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 23

1 pound ground chicken
3 cloves garlic, minced
1 egg, whisked
3 tablespoons unseasoned whole-wheat bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon Hungarian or hot paprika
1 teaspoon onion powder
1 teaspoon chopped fresh oregano leaves, about 1 small sprig
1 tablespoon chopped fresh thyme leaves, about 5 sprigs
1 teaspoon brown sugar
1 lemon, zested
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Serving suggestion: Collard Green Pesto Linguine, recipe follows
1 pound bunch collards, ribs discarded, leaves roughly chopped
One 13-ounce box whole-wheat linguine
1/4 cup pecans
1 1/4 cups grated Parmesan, plus extra for garnish
1/2 cup pitted kalamata olives
2 cloves garlic
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
  • Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
  • Add the linguine to the pot of salted boiling water and cook according to package instructions.
  • Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
  • To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

Nutrition Facts : Calories 179 calorie, FatContent 11 grams, SaturatedFatContent 4 grams, CholesterolContent 100 milligrams, SodiumContent 208 milligrams, CarbohydrateContent 5 grams, FiberContent 1 grams, ProteinContent 15 grams, SugarContent 1 grams

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HUNGARIAN CREPES: PALACSINTA RECIPE | FOOD NETWORK
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