[Liz Vos]

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[Elizabeth McCauley]

Loved stuffed cabbage, kolbasz and palacsinta with lekvar filling.

[Tunde]

You can use cooked or uncooked rice for toltott kaposzta.

• This reply was modified 1 month, 1 week ago by Tunde.

[Dave Aiken]

I have a question…about 1/2 the toltot Kapuszta recipes say use uncooked rice, and the other half say precook the rice. What do you recommend? I made it with precooked rice and it came out very well. My only mistake was not covering them while in the oven, so there were a couple of crispy parts, but still tasted wonderful.

[Anne Littlewood]

I mainly remember the salami sausages. Home made and hanging to dry. And a chicken soup with the feet floating in there… As a kid that freaked me out somewhat.

Not so much of a fan now as have been eating only plant based foods for a few years so my future visit to Hungary might be a little more difficult – as I know the food is quite meat heavy.

[Michelle Gnesda]

I remember my grandmother mainly baking pastries, Dios Beigli, Turos pastry, and home made noodles. My Aunt Helen, taught me Uborka Salata. Which is one of my favorites. My mother made great Stuffed Peppers. My Aunt also did the Haluski. All memorable.

[Veroniva Horvath]

We love stuffed cabbage, laci pecsenye, szallonna, chicken and veal paprikas, csirke at Easter, veal loaf at Easter, kolbasz, and so much more.

[Peggy BARTULOVIC]

I believe Hungarian food is the best in the world! Our meals and dessert are loaded with flavor and visual appeal. I learned from my mother who was an amazing cook. I cook Hungarian meals regularly and taught my children as well. Someone mentioned soup with every meal. That was the case in my home growing up as well! So many favorites to pick from but to name a few hús, borsó, karfiol and gulyás leves. Kirantot csirke, töltött káposzta, fasirozot, pörkölt. Petrezjemes új krumpli, uborka saláta, tok főzelék. Langos,pogácsa, diós kalács and zserbó. Now I am hungry!

[Janet Amato]

My grandmother also used to make chicken paprikash, but she would serve it over fresh handmade dumplings. We used to call it chicken and dumplings. She also made apricot squares, but based on pictures of kifli, I think that’s really what they were. In addition, she would make what we would call “skinny pancakes” (palacainta)stuffed with jam or apricot – my favorite!

[Susan Vance]

We celebrate our Hungarian heritage by eating Paprikash on a regular basis. Our version is made with chicken, sour cream and paprika and served over noodles. We also love kifli but did not make it at home.

• This reply was modified 1 month, 1 week ago by Susan Vance.

[Dianne Vargo]

I still make gulyas, toltott kaposzta and csirke paprikash fairly regularly. My cousin makes kolache and kifli. I used to make palacsinta, but it’s been years since I’ve made it

[Lajos Kriso]

Turos palacsinta minden nap!!!!! Also my nickname was kaposzta szaj…..toltott kaposzta, hurka, szalonna kenyer

[Judith Curtis]

Szilvasgomboc is the bomb!

[George Kerekes]

When I was ten years old, heaven is when my Grandma made me Túrós palacsinta töltelék and Szilvásgombóc.

[Andrea Maychak]

Soup every day!

[Eileen Hamilton]

My Nagymama taught my Dad (not Hungarian but a chemist and loved cooking) to cook Csirke Paprikash and Lencse. Also made Stuffed Cabbage on rare occasions (a lot of work to make), as well as Habcsok and Honey cookies.

[Author]

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