HUNGARIAN ROLLS RECIPES

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HUNGARIAN NUT ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Hungarian Nut Rolls Recipe: How to Make It - Taste of Home image

It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, Michigan

Provided by Taste of Home

Total Time 01 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 4 loaves (12 slices each).

Number Of Ingredients 18

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
1/4 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
3 large eggs, room temperature, lightly beaten
6 to 6-1/2 cups all-purpose flour
FILLING:
1-1/4 cups sugar
1/2 cup butter, cubed
1 large egg
1/2 teaspoon ground cinnamon
4-1/2 cups ground walnuts
1 large apple, peeled and grated
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.

Nutrition Facts : Calories 222 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 87mg sodium, CarbohydrateContent 26g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

CABBAGE ROLLS - REAL HUNGARIAN STYLE RECIPE - FOOD.COM



Cabbage Rolls - Real Hungarian Style Recipe - Food.com image

I've eaten at Tony Packos in Toledo Ohio many times over the years and I can only wish that they'd use this recipe for their cabbage rolls. One year, after Christmas, my boss brought in some of these cabbage rolls leftovers from a family dinner and they were so fantastic that I kept bugging him until his wife very kindly wrote out the recipe for me. He is Hungarian and his wife is Polish so you can see that there is a lot of quality cooking in their genes. Everyone who has eaten these has begged for the recipe and if you make these I promise that you will love them and your friends will offer to detail your car to get the recipe. Ok, maybe that's a bit of hyperbole but these are so good that I've stopped looking for cabbage roll recipes. I freeze the leftovers in Seal-a-Meal bags and they keep for months (2 or 3 months is as long as I've been able to keep them before finishing them off). It's great being able to drop the bags in boiling water and having a meal as good as this in 30 minutes. This recipe is exactly as I got it and it comes out perfectly if you cut it in half, which is usually the way that I do it. (If I pack too many goodies in my freezer, I can't fit in my ice cream maker). The juice from this dish is terrific over mashed potatoes and the optional sausage really turns out great after simmering in the roasting pan.

Total Time 3 hours

Prep Time 0S

Cook Time 3 hours

Yield 28 cabbage rolls

Number Of Ingredients 21

2 heads cabbage
2 cups long grain rice, scalded
2 lbs lean ground beef
1 lb fresh lean pork sausage
2 small onions, minced
4 eggs, beaten
1 cup water
4 teaspoons salt
2 teaspoons fresh ground black pepper
2 teaspoons paprika
1 garlic clove, minced
2 quarts sauerkraut
2 (28 ounce) cans canned tomatoes
4 cups tomato juice
1/8 cup dried onion flakes
8 tablespoons sugar
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
1 lb bacon, cooked
2 lbs sausage, smoked

Steps:

  • Core cabbage, heat in salt water till leaves separate.
  • Remove each leaf and drain in colander.
  • FILLING--(2nd ingredient group):.
  • To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat.
  • Make sure that the water will be more than enough to cover the rice.
  • Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy!
  • Let stand for at least 5 minutes.
  • Rinse with cold water, draining with sieve, then mix into rest of filling ingredients.
  • Now fill the cabbage leaves with filling mixture; folding leaves.
  • While rolling pigs, start cooking the stewing sauce in another pot.
  • STEWING SAUCE--(3rd ingredient group):.
  • Mix group together, bring to a boil, then simmer 5 to 10 minutes.
  • TO ASSEMBLE:.
  • Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc.
  • Set oven at 350°F.
  • Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300°F so it doesn't boil over.
  • Cook about 2 more hours.
  • The smoked sausage is optional.
  • If using, mix it in among the other ingredients.
  • NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe.

Nutrition Facts : Calories 400.1, FatContent 25.2, SaturatedFatContent 8.6, CholesterolContent 89.1, SodiumContent 1519, CarbohydrateContent 25.3, FiberContent 3.9, SugarContent 9.3, ProteinContent 18.6

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