Hungarian Recipes is an
Equal Opportunity Employer
Welcome to Hungarian Recipes,
I apologize if my page offends anyone. If you poke around this page a little it can get crude at times, if your sense of humor sucks, hit the road and leave me alone. I'm stupid and my writing skills are terrible, so don’t expect much here. Hey I’m a truck driver with a pea-sized brain that loves to cook.......gimme a break. Most recipes were nabbed from old cook books I had laying around. These books were written well in Hungarian, but the translation to English made for some half-assed recipes and plenty of guesswork. I did the best I could converting these hieroglyphic recipes into something worthy. If your a novice some of these recipes might be a little tricky. The details, measurements, and ingredients might be off a little so you have go with the flow and wing it. These are only guidelines and not a perfect science, I give you the bare essentials and you’re going to have to play with these a little. I'm not going to tell you to heat two tablespoons of lard in a medium frying pan on a low flame and sauté the onions for 10 minutes until they are translucent......I'm gonna tell you to sauté the friggen onions, and I'm not going to tell you how much salt or pepper you should use or if your paprika should be hot or sweet. So relax, open up a beer and/or smoke some weed, then grab a hunk of pork and kick some ass in the kitchen.
Hungarian Recipes is an
Equal Opportunity Employer
Welcome to Hungarian Recipes,
I apologize if my page offends anyone. If you poke around this page a little it can get crude at times, if your sense of humor sucks, hit the road and leave me alone. I'm stupid and my writing skills are terrible, so don’t expect much here. Hey I’m a truck driver with a pea-sized brain that loves to cook.......gimme a break. Most recipes were nabbed from old cook books I had laying around. These books were written well in Hungarian, but the translation to English made for some half-assed recipes and plenty of guesswork. I did the best I could converting these hieroglyphic recipes into something worthy. If your a novice some of these recipes might be a little tricky. The details, measurements, and ingredients might be off a little so you have go with the flow and wing it. These are only guidelines and not a perfect science, I give you the bare essentials and you’re going to have to play with these a little. I'm not going to tell you to heat two tablespoons of lard in a medium frying pan on a low flame and sauté the onions for 10 minutes until they are translucent......I'm gonna tell you to sauté the friggen onions, and I'm not going to tell you how much salt or pepper you should use or if your paprika should be hot or sweet. So relax, open up a beer and/or smoke some weed, then grab a hunk of pork and kick some ass in the kitchen.
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