61.   Hungary - In Your Pocket of temporary hungarian cooking that developed during the last centuries. The list includes ALL the food that I would consider Hungarian and enjoyed when http://www.inyourpocket.com/hungary/en/category?cid=3148.html

62. Hungarian Cuisine 2Food and cooking form an important part of Hungarian culture. Traditional Hungarian cuisine relies on the What is different about hungarian cooking? http://waterfire.fas.is/Hungary/hungariancuisine.php

Home Participants Hungary Iceland ... Hungarian Cuisine Hungarian cuisine 1. Hungarian cooking: Food and cooking form an important part of Hungarian culture. Traditional Hungarian cuisine relies on the wide variety of high quality ingredients produced in the country (e.g. meats, seasonal vegetables, fruits, honey etc.. ). Paprika and garlic is to be found everywhere. In the autumn, a fascinating view is the strings of red paprika (unground red pepper) hung on the white walls of the houses (e.g. in Kalocsa). 2. Starters 3. Main Dishes paprika etc. 4. Desserts and Cakes The third course is the dessert. This can be some fruit, ice-cream, pancake or cake. Hungarian cakes tend to be very sweet and are often filled with cream. Strudel is as much a Hungarian as an Austrian dish, and is typically filled with apple, sour cherries, curd cheese or poppy seeds. 5. What is different about Hungarian cooking? In general, Hungarians prefer rich and spicy sauces, stews and sweets over "drier" dishes. Red pepper, fresh green peppers and tomatoes, sour cream and lard are used almost deliberately. Lard or goose-fat are still used for cooking, but vegetable oils become more and more popular. The use of pastas for desserts like noodles with cottage-cheese, or "túróscsusza", egg squares with fried cabbage, or "káposztáskocka" etc. — especially as sweets with sugared nuts, poppy seeds, fruit jellies or jam — is probably peculiar to Hungary. 6. Hungarian Wine

63. Pressure Cooker Recipes - Pressure Cooker Pork Chops And Rice Recipe, One Pot Sp International Cooking Class culture and international exchange. *hungarian cooking Class* It was a Hungarian dish this year, and the instructor was Mr. Gyula Tasi who is a http://www.cdkitchen.com/recipes/recipes.php?category=152

64. Googlism : What Is Paprika paprika is paprika is the main flavor in hungarian cooking paprika is dried ground paprika is intrinsic to hungarian cooking http://www.googlism.com/what_is/p/paprika/

Googlism.com will find out what Google.com thinks of you, your friends or anything! Search for your name here or for a good laugh check out some of the popular Googlisms below. "Can it get any more nerdy than this? ;-)" - Notestips.com Who What Where When Who is What is Where is When is paprika paprika is the featured spice of the month from chef brad paprika is a spice which comes from a mild red pepper in the family capsicum annum paprika is one of the most popular soft drinks on the market today paprika is a very mild member of the capsicum family paprika is scientifically cultivated and mechanically dried paprika is thought to have been introduced to hungary by conquering turks during the 16th century paprika is the name commonly used to describe sweet paprika is the lurid story of a gypsy queen who seduces her way into fame and fortune only to forfeit her happiness and ultimately her life paprika is nog altijd paprika is good is highly dependent upon the conditions in which it is stored paprika is widely used to add color and a sweet capsicum of flavor to cream soups and sauces paprika is also a great supply of vitamin c paprika is a type of mild pepper that is dried paprika is a deep red paprika is made from ground and dried chile peppers paprika is incorporated to provide a rich golden paprika is extracted from the cellular mass and concentrated to a liquid oleoresin raw material which is later standardized with soybean oil or paprika is more than just a garnish paprika is a ground spice

65. New York Folklore Society's Voices Read about Hungarian goulash (with recipe) in the Voices section of the New of paprika as a spice was incorporated into mainstream hungarian cooking. http://www.nyfolklore.org/pubs/voices/voisu98/goulash.html

From Hungarian Cuisine and Personal Memories by Eniko Farkas. The book, which contains the recipe printed here is available by writing to: Eniko Farkas, 156 Crescent Place, Ithaca, NY. $16.00 + $4.00 for postage and handling. NOTE: The New York Folklore Society Newsletter and New York Folklore Journal were replaced by Voices: The Journal of New York Folklore which debuted December, 2000. New York Folklore Society P.O. Box 764 Schenectady, NY 12301 Fax 518/346-6617 nyfs@nyfolklore.org Summer 1998 1998 SUMMER VOICES MAIN PAGE Hungarian Goulash Eniko Farkas How we cook and what we like are very closely related to family history and traditions. Food traditions are things that we inherit and carry on with vehemence. Sometimes nationality and religion disappear but not the upkeep of family food traditions. I found this out when I was collecting information from second and third generation Hungarian immigrants to the Ithaca area. Even if the language was long forgotten and there were no other ties to Hungary, the food traditions and recipes lived on. Hungarians very jealously guard their recipes, and if a Hungarian trusts you with her secret recipe, you can trust her with your life. Giving your favorite recipe away is the ultimate bonding experience between women; it makes friends for life. Even in the best cookbooks ingredients are left out so nobody will be able to re-create exactly the art of a famous chef. I guess in this regard I am the exception because everything I know is here. The Hungarian word

66. Disabled-World.Com - Shopping Business Solutions Marketplace Possibly the easiestto-sell item ever developed for the web! Treasures Of hungarian cooking Treasures of hungarian cooking Recipe Collection. http://www.disabled-world.com/clickbank/cgi-bin/search.cgi?keywords=ideas

67. ABMA - CB Search Tool treasures of hungarian cooking recipe collection. 37) quick easy chinese vegetarian cooking easy, healthy, and delicious chinese vegetarian cookbook http://www.1clicktraffic.com/CB/cbscan.asp?c=family.recipes

68. Hungarian Recipes Of All Varities Cooking the Hungarian Way Normally $25.26 now only $17.68 (30% savings) 288 pp., paperback, The Art of hungarian cooking Revised Edition http://goodfood.hypermart.net/hungary_category.html

Hungarian Recipes of All Varities Desserts Almatorta Citromjeggel (Apple Torte with Lemon Glaze) Citromjeg 1 (Lemon Glaze 1) Citromjeg 2 (Lemon Glaze 2) Toltott Kovaszos Uborka (Stuffed Fresh Pickles) ... Vizes Ubotka (Summer Pickle) Soups Feher paradicsomleves (White Tomato Soup) Fuvesleves (Herb Soup) Szagoleves (Sage Soup) Suggested Reading - Click on Photo or Text for Info or Instant Ordering ! NO PHOTO AVAILABLE Cooking the Hungarian Way Normally $25.26 now only $17.68 (30% savings) hardcover NO PHOTO AVAILABLE Hungarian Cookbook: Old World Recipes for New World Cooks Normally $24.95 now only $19.96 (20% savings) 190 pp., hardcover The Hungarian Cookbook: The Pleasures of Hungarian Food and Wine Normally $17.00 now only $15.30 (10% savings) 288 pp., paperback The Art of Hungarian Cooking: Revised Edition Normally $11.95 now only $10.75

69. EGGsalad If you write and tell me your mother is Hungarian and is a terrible cook If hungarian cooking interests you , I have two good books to recommend to you. http://www.globalgourmet.com/food/egg/egg0396/eggsalad.html

the eGG Table of Contents Archive eGGsalad by Prof. Steve Holzinger a.k.a. Fonds de Cuisine Goulash, A Rose By Any Other Name... by Prof. Steve Holzinger a.k.a. Fonds de Cuisine G ulyas, or Goulash, and I refer to the kind that is known as "Hungarian Goulash", is in my mind an excellent example of culinary confusion. The confusion, of course, is in my mind, not the minds of others. They are all perfectly clear on this subject. Ingredients like flour and tomatoes, and adding the cooked potatoes near the end of the cooking process are all OK. Sources so reputable and classical as Escoffier and Larousse are certain of this. I'm not! I worked for a Hungarian Chef. Hungarian, born and bred, Karl taught me that there were certain unchangeable rules for making goulash. 1. No Flour, 2. No Tomatoes! Real Hungarian Goulash, according to Karl, got its savor and color from paprika, Hungarian Pepper from Szeged in Southern Hungary, in generous amounts, and was thickened only by the potatoes that cooked with the meat. In later years, when I worked at the Jager Haus on Lexington Avenue in New York City, we had Hungarian Goulash on the menu all the time. The reason I'm confused is that at Die Jager Haus (German : Jager Masc. Haus Neuter, The restaurant Feminine... it never made sense to me, but I'm easily confused) we made the Hungarian Goulash in just about the same way Karl had taught me some years before. So, quite naturally, it seemed to me that this was the right way to do it. What do you think causes the different styles? The two classical sources I quoted, and which I have the greatest respect for, are after all, French, and we are talking about Hungarian Goulash. I recently read an article that got me thinking about goulash. Someone in that excellent Usenet rec.food.cooking had been asking for a recipe for Goulash Soup, and had been told there was no such thing, that they were confused! Me too! Well, I'd had Gulyas Suppe, and knew that couldn't be, so I hit the books. That's when I got confused.

70. Time And Traditions Stand Still For Hungarian Kitchen - 2/4/02 the storefront s two rooms and its downhome hungarian cooking remain the same. Hungarian Kitchen has always been, as its name clearly indicates, http://www.detnews.com/2002/entertainment/0202/04/e03-406862.htm

[an error occurred while processing this directive] var letteradress = "feedback" var pageName=""; var server=""; var channel=""; var pageType=""; var pageValue=""; var prop1=""; var prop2=""; var prop3=""; var prop4=""; var prop5=""; var prop6="news"; var prop7=""; var prop8=""; var prop9=""; var prop10=""; var s_code=' '; (none) Monday, February 4, 2002 Homepage Search CyberSurveys News Talk Sports Talk Lions Talk Pistons Talk Tiger Talk Wings Talk Car Talk Tech Talk Horoscope Hot Sites Lottery Recommendations ... Autos Insider Auto Show Consumer Joyrides Business Careers Census Columnists ... Metro / State Livingston Macomb Oakland Wayne On Detroit Nation / World Obituaries Politics / Govt. Real Estate ... Technology Lions/NFL Pistons/NBA Red Wings/NHL Shock/WNBA Tigers/Baseball MSU U-M Golf Guide High Schools Motor Sports Outdoors ... Homestyle home Decorating Food Gardening Home Improvement Home Life Home Tech Wine Report Sports Red Wings Lions Autos ... History The Detroit News. Use of this site indicates your agreement to the Terms of Service (updated 08/09/2001). Dining with Molly Time and traditions stand still for Hungarian Kitchen By Molly Abraham / Special to The Detroit News Morris Richardson II / The Detroit News Hungarian Kitchen founder Rose Butka, 86, center, is retired but still comes in to help make dumplings. She turned over the reins to daughter-in-law Connie Butka, left, and son Julius (Bud) Butka, right.

71. Stories, Listed By Author hungarian cooking, (ar) Woman’s Magazine Nov 1935. ERDRIC, LOUISE (chron.) * Old Man Potchikoo, (ss) Granta 27 1989. ERDRICH, (Karen) LOUISE (1954 http://users.ev1.net/~homeville/fictionmag/s464.htm

The FictionMags Index Stories, Listed by Author Previous Table-of-Contents ESTABROOK, WILLIAM CHESTER (chron.) (continued) Her Message, (ss) All-Story Aug 1907 The Hoodwinking of Apollo, (ss) The Saturday Evening Post Jun 22 1907 The Man on Horseback, (ss) Jan 1910 ESTABROOKS, G(eorge) H(oben) (chron.) Campus Revolution, (ar) The Saturday Evening Post Sep 18 1943 ESTERDAHL, D. L. (chron.) Fate Apr 1958 (chron.) The Glance of Countess Hahn Hahn, (ss) Storm ; tr. by Richard Aczel ESTERLEY, MILO C. (chron.) Triples Man Effort, (ar) Mar 1936 ESTERMANN, LIONEL J. (chron.) Southpaw (Baseball), (ss) Ten Story Sports Jul 1952 ESTES, HARLOW (chron.) Never Bargain with Fate , (n.) Redbook Nov 1948 So Joined, (na) Redbook Jul 1946 ESTES, IRVING (chron.) Eyes Right!, (ss) Top-Notch Feb 15 1918 ESTES, KATHERINE (chron.) Candlelight for Two, (ss) Sweetheart Stories Oct 1935 ESTILL, NINA SIMMONDS (chron.) The Importance of Sunlight in Nutrition, (ar) Mar 1931 Tooth Health Factors in Child Feeding, (ar) Mar 1935 ESTLEMAN, LOREN D. (chron.) The Cat King of Cochise County, (nv) Jan 1995 Lock Stock and Casket, (ss)

72. Hungarian Wedding Traditions Art of hungarian cooking; Revised Edition. bar. To Set before the King hungarian cooking Cookbook. bar. Hungarian Tokaj Wine http://www.iarelative.com/wedding/hungary.htm

Hungarian Wedding Traditions Hungarian Love Poems Hungarian Wedding in Central Europe Souvenir from Hungary - Folk Songs for Weddings Hungarian Embroidery Lakoldami Tanc - Wedding Dance Hungarian Peasant Wedding Hungarian Wedding at Sarkoz Video Hungarian Momentos and Favors Hungarian Wedding At Ecser CD The Hungarian Shopping Bazaar Otto's Hungarian Goose liver Hungarian Fruit Syrups Hungarian Cuisine Hungarian Cookbook With a Note on Wines by Charles G. Derecskey Art of Hungarian Cooking ; Revised Edition To Set before the King Katharina Schratt's Festive Recipes Hungarian Cooking Cookbook Hungarian Tokaj Wine Hungarian Wines and Champagnes Books on Weddings Czech Bohemian and Moravian Genealogical Research Index Page Genealogical Research in Slovakia Last updated on 21 August 2003 Graphics by Lori's Heavenly Creations

73. The Prague Post Online Unfortunately, hungarian cooking is not particularly well known in Prague. Just off Malostranske namesti, the Hungarian Grotto restaurant is trying to http://www.praguepost.com/P03/2003/Art/0724/restview.php

September 22nd, 2005 Contact Us Classifieds Search: HOME ... Book of Lists Purchase online Spotlight on Weekly list BOL Online SPOTLIGHT Best of Prague Calendar Cinemas ... Other Sections SERVICES Subscribe Archives Photo Service Related Sites ... Online and Print The stylish environs downstairs belie a hearty, rustic cooking style. Pass the goulash Hearty Hungarian dishes in the heart of Mala Strana By Evan Rail Staff Writer, The Prague Post (July 24, 2003) langose, savory Hungarian flatbreads. In addition, in recent years Hungary has become one of the leading exporters of fattened goose liver, also known as foie gras. Unfortunately, Hungarian cooking is not particularly well known in Prague. Just off Malostranske namesti, the Hungarian Grotto restaurant is trying to spread the gospel, as it were, of the many pleasures of Hungarian food. It succeeds, though not everything is a perfect fit. WHERE TO GO Hungarian Grotto Tomasska 12 Tel. 257 532 344 AmEx, Euro/MC, Visa Food Service Atmosphere Overall halusky. These are very good, slightly gooey and chunky, with variegated shapes and surfaces to better scoop up the creamy sauce. Another main course, sirloin steak strips with

74. Holidays In Hungary - Travelling To Hubgary - Trips To Hungary - Www.reiswijs.co hungarian cooking isn t all gulyás goulash and heavily spiced paprika dishes, The Art of hungarian cooking is a delightful accomplishment. http://www.reiswijs.co.uk/destinations/europe/hungary/hungary.html

Index Last Minute Hotels Flights ... Holiday Homes Weather UK Europe Worldwide Travel Jobs ... links Republic of Hungary - Magyar Koztarsasag Counties in Hungary [ megyek ]: Bacs-Kiskun, Baranya, Bekes, Borsod-Abauj-Zemplen, Csongrad, Fejer, Gyor-Moson-Sopron, Hajdu-Bihar, Heves, Jasz-Nagykun-Szolnok, Komarom-Esztergom, Nograd, Pest, Somogy, Szabolcs-Szatmar-Bereg, Tolna, Vas, Veszprem, Zala Urban counties in Hungary [ megyei varos ]: Bekescsaba, Debrecen, Dunaujvaros, Eger, Gyor, Hodmezovasarhely, Kaposvar, Kecskemet, Miskolc, Nagykanizsa, Nyiregyhaza, Pecs, Sopron, Szeged, Szekesfehervar, Szolnok, Szombathely, Tatabanya, Veszprem, Zalaegerszeg Capital City of Hungary : Budapest Ca r Rentals Holiday Autos is the world's largest online car rental broker with fully inclusive car rental. Ho liday Home / Apartments Accommodation Online - Interhome Euro Relais - Holiday Cottages in Hungary Charming chalet, villa, castle or mill? Country cottage, mansion or farmhouse? Discover their special holiday homes and book online! Ho stel Hostels.com

75. Culinaria - Hungarian Online Resources (Magyar Online Forrás) Our oldest cooking utensil, the bogrács, or cauldron, originates from this time. generous use of herbs and spices characterized early hungarian cooking. http://www.hungaria.org/hal/culinaria/

HAL List HAL: Hungary HIR Discussion ... Recipes/Receptek Culinaria Spice/Füszer Recipes/Receptek Appetizer (Elöétel) Dessert (Desszert) ... Soup (Leves) HALists/MAListák Topics - Témakörök AHEA-list - American Hungarian Educators' Assoc. CM-Naptar - Chicago-i Magyar Naptar Culinaria - Hungarian Culinaria Danube - Hungarian Environment DcDeutsch - Wash. Area Germanic Community DCKatolikus - DC/Baltimore Katolikus Közösség Eletfa-List - Eletfa Folk Group Erdely Lista Folklor - Hungarian Folklore, Culture Forum - Magyar Forum Genealogia - Hungarian Genealogy, Family Research Hirdetes - Hungarian Classifieds HTF - Hungarian Task Force Informatika - Hungarian Computing Katolikus - Hungarian Catholic Discussion List Lobby - Hungarian Lobby Mitologia - Hungarian Mitology Mondak - Magyar Mondak Needlework - Hungarian Needlework Picnic-List - Semi-Annual Hungarian Picnic Roundtable - Hungarian Roundtable Tour-List - Touring Hungarian Artists UNICUM - Hungarian Issues, Events around Wash DC Witz - Magyar Viccek E-mail Address: Real name: Subscribe/Feliratkozás Unsubscribe/Leiratkozás List Info Related Hungarian Cookbooks Magyar Mktg Recipes Konyha web CarpaVin - Wines ... Herb + Spice Guide Conversion/Átszámítás · evõkanál = 2dkg · csapott evõkanál = 1.5dkg

76. Food Product Design: Flavor Prints - July 1999 - What Makes It Eastern European? Another Hungarian stew is tokány, which uses a Mongolian cooking technique Of all the Eastern European cuisines, hungarian cooking makes the most lavish http://www.foodproductdesign.com/archive/2000/0799fp.html

July 1999 What Makes it Eastern European? What sets one country's foods apart from those of its neighbors? To a great degree, the difference is in the seasoning - the spices and herbs used most frequently and the combinations used with various foods. The traditions and habits that characterize a national or regional cuisine are known as "flavor prints." In much the same way that fingerprints can reveal the identity of a human being, flavor prints help describe the unique qualities of a cuisine. In this series, developed in cooperation with the American Spice Trade Association , we explore the contribution of spices to flavor prints around the world as a guide and inspiration for food product designers. Nations in Eastern Europe - including Poland, Hungary, the Czech Republic, Slovakia and the Ukraine - are renowned for their hearty, satisfying peasant cuisine. This cuisine makes use of inexpensive cuts of meat and game, organ meats, and roots and tubers that are made tender and succulent through slow cooking. Over the centuries, these dishes have sustained inhabitants of this region through long days of hard work and cold, dreary winters. A classic example is Hungary's gulyás , a hearty combination of beef, potatoes, onions and green peppers, simmered with caraway seeds and paprika. Another Hungarian stew is

77. Budapest Food And Drink - Restaurants, Cafes, Bars, Pubs Contrary to widespread belief, hungarian cooking isn t all gulyás (goulash) and heavily spiced paprika dishes, just in the same way as Italian isn t all http://www.talkingcities.co.uk/budapest_pages/food_drink_main.htm

@import url(../style_sheet_XHTML_UTF6xN.css); /*IE and NN6x styles*/ Contact Help Shop Site Search ... PDA Version Budapest Main Menu Essential Information Getting to Budapest Budapest Hotels Budapest Sightseeing ... Budapest History You are in: Main Page Food and Drink Next Page Budapest Restaurants Introduction It used to be the case that to eat really well in Budapest, you either had to do some homework in advance, pay top whack at a fancy restaurant, or stay with a local family to enjoy the authentic taste of a Hungarian kitchen. However, our ongoing reviews tell a different story. Nowadays, every major world cuisine is represented in the city. So, as well as hearty traditional feasts, you can go Italian, Chinese, Mexican or even Russian. (Fish soup), (pan-fried goose liver), (pheasant stuffed with apples), (venison stew with wild mushrooms) and Restaurateurs in Budapest are also realising (not before time) that tourists and locals alike are becoming ever more demanding in their search for good food. The traditional fondness for cooking with lard seems in decline, chefs now show restraint by not going thermo-nuclear on meat, and waiter service is improving. There are still places that serve up stodgy, unattractive dishes with sky high calorie counts, but they are very much in a minority. Mercifully, menus are usually printed in German and English, while major credit cards are widely accepted (there's still a significant number that don't though, so check in advance). By law, restaurants must clearly list prices on their menus. If they don't go elsewhere. Check the bill carefully too as overcharging in Budapest is not uncommon.

78. Floridata's Pepper Gallery - 'Hungarian Spice' Paprika It is used extensively in hungarian cooking in almost every meal! Paprika also is important in the cuisines of Bulgaria, Serbia, Spain and Morocco. http://www.floridata.com/tracks/peppergallery/paprika.htm

'Hungarian Spice' Paprika C. annuum Paprika is a spice made from ground up red pepper pods. 'Hungarian Spice' is one of many cultivars used to make the tangy powder. The mildest paprikas are made from mild peppers with the seeds and internal parts removed. More spicy paprikas are ground from hotter peppers, and the placenta and some or all of the seeds are often included. 'Hungarian Spice' is intermediate in spiciness. Paprika originated in Hungary, although of course, the peppers came originally from the New World. It is used extensively in Hungarian cooking in almost every meal! Paprika also is important in the cuisines of Bulgaria, Serbia, Spain and Morocco. Spanish paprika is usually a paler color and milder than Hungarian paprika. It's easy to make your own paprika. Start with any kind of ripe red pepper you like; cut the pods in half and scrape out the placentas and seeds with a spoon; dry quickly in a food dehydrator or oven at about 125 degrees F; grind the dried pods in a coffeee or spice grinder. Floridata.com L.C.

79. Foreign Cookbooks #2 - D To I THE ART OF hungarian cooking Paul Pogany Bennett and Velma R. Clark Revised edition Whether you crave Chicken Paprika or Apple Strudel, these 222 authentic http://www.maps2anywhere.com/Foreign_Cookbooks/foreign_cookbooks_2.htm

M aria Elena’s International Cook Book Directory Alphabetical Index D I What you'll find in this section, all arranged according to the following order: Foreign Cookbooks ~ Afghan to Czech Foreign Cookbooks ~ Danish to Italian (see below) Foreign Cookbooks ~ Kashmiri to Russian Foreign Cookbooks ~ Scandinavian to Welsh Please scroll down the list and view the foreign cookbooks of your choice! ITEM NAME AND DESCRIPTION OF COOK BOOK CODE PRICE ~ DUTCH ~ Price: $ 11.95 ART OF DUTCH COOKING C. Countess van Limburg Stirum T his attractive volume of 200 recipes offers a complete cross section of Dutch home cooking, adapted to American kitchens. A whole new chapter is devoted to the Dutch Christmas, with recipes for unique cookies and candies that are a traditional part of the festivities. 192 pages 5 1/2 x 8 1/2 paperback illustrations Click here to order the "Art of Dutch Cooking" ** Click here to view our collection of Netherlands Travel Guides ** Click here to view our collection of Netherlands Travel Maps ** ~ EGYPTIAN ~ Price: $ 11.95

80. Paprika Paprika is the main flavor in hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish http://www.culinarycafe.com/Spices_Herbs/Paprika.html

Appetizers Barbecue - Grilling Beans - Grains Breads - Biscuits ... Vegetarian Enter your email address Paprika Order Paprika Online Hungarian or Hot Hungarian General Description Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish. Geographical Sources The peppers used in Paprika are grown in Hungary, Spain, South America, and California. Traditional Ethnic Uses Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads. Taste and Aroma Paprika ranges from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor. History/Region of Origin Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere. The pepper is grown widely and takes on a slightly different flavor depending on local soil and climatic conditions. A Few Ideas to Get You Started Paprika is useful as a simple garnish for almost any savory dish. Combine it with butter, margarine, or oil for a quick baste for fish or poultry. This is especially good on roast turkey. Paprika can be mixed with bread crumbs before sprinkling them over casseroles or vegetables.

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