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Playlist of Hungarian cuisine, ingredients, dishes

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  • Gratin. Baked vegetables recipe. Hungarian cheesecake. Puff pastry recipe.

    3:53



    Gratin is, in fact, a vegetable casserole. The main vegetable in this recipe is cauliflower, but there can be any other options

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  • Making hungarian pancakes!

    1:15

    Eszter and Zsuzsi making lots of pancakes!
    10/18/14

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  • Vinnies Kitchen l Episode 8 l Italian Goulash!

    6:12

    It's getting cold and snowy outside, which means it's time for some comfort food! We're filling our bellies with Vinnie's goulash in preparation for our NYE run at The Wilma! Give this amazing dish a try for dinner tonight and come celebrate with us in the winter wonderland of Missoula, MT. Tickets at moe.org/tour

    Video by Paul Citone Photography

  • Crocodile Catering Hungarian Food Song

    1:14

    A little fun to go with your goulash. Brought to you by Crocodile Cafe and Catering in Wayne, Pennsylvania.

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  • Beef Stroganoff TUTORIAL

    2:23

    Easy to cook, Beef Stroganoff became known worldwide: it is served everywhere from restaurants to cafeterias. Learn how to make it on your own!
    Find the full recipe here:
    Russian Kitchen Facebook page:

  • The Cook, The Chef & WASO

    1:57:20

    Performed: 8pm, Friday 28 July 2014 at Riverside Theatre, PCEC.

    Presented by the West Australian Symphony Orchestra as part of the City of Perth Winter Arts Season 2014.

    0:05:10 MOZART The Marriage of Figaro: Overture
    0:13:31 VERDI Aida: Triumphal March
    0:28:18 GERSHWIN Summertime
    0:32:07 BARRY (arr. CUSTER) Themes from 007
    0:48:37 BRAHMS Hungarian Dance No. 5
    0:58:12 WAGNER Die Walkure: Ride of the Valkyries
    1:10:15 BEETHOVEN Symphony No. 5: Allegro con brio
    1:35:27 TCHAIKOVSKY The Nutcracker: Dance of the Sugar Plum Fairy
    1:39:18 TCHAIKOVSKY The Nutcracker: Waltz of the Flowers
    1:46:23 OFFENBACH Orpheus in the Underworld: Can Can

    Guy Noble conductor
    Maggie Beer presenter/cook
    Simon Bryant presenter/chef

    The culinary chemistry of cook Maggie Beer and chef Simon Bryant made the ABC series The Cook and the Chef a hit with food lovers across Australia. Maggie Beer is a household name, taking Australian food to the world and receiving prestigious honours including Senior Australian of the Year in 2010. Simon Bryant is an award-winning chef and champion of fresh, local produce. Now, the iconic pair take their cooking skills from the TV screen to the stage!

    As the two prepare a carefully crafted menu of some of their favourite recipes live on stage, the West Australian Symphony Orchestra performs matching musical delights.

    Martinis are shaken accompanied by the 007 theme, a Peking duck takes flight to the triumphant sounds of the Ride of the Valkyries, and delicate chocolate truffles are lovingly shaped to the sweet melodies of Tchaikovsky’s Sugar Plum Fairy. And Maggie, Simon and WASO have plenty of other tasty surprises ready to be plated up.

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  • Cooking With Kev: Spaghetti Goulash

    16:58

    Supporting family! Check out my brother's cooking segment! Easy to learn dinner for everyone along with a good laugh! Comment below your favorite quote from this segment!

    Edited By: Kandid Shots Productions
    Chef: Kevin Bullock (special appearances by his children)

  • Making Nefflies

    3:42

    Nefflies (or knefflies) are drop noodles my German grandma made. They are like dumplings or spaetzle. We eat them on New Years Day with sauerkraut and pork. It might also be a Pennsylvanian German thing.

  • WORLD FAMOUS Beef Stew!

    22

    Keeping warm with my WORLD-FAMOUS Beef Stew! It has lots of veggies, diced sweet potatos and the beef is SOOOOO tender! Great way to keep warm on a cold snowy night! ;-) שלום

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  • Goulash open fire cooking in a big bowl on Serbian way 01

    11

    Goulash open fire cooking in a big bowl on Serbian way
    3,5kg beef, 2,5kg pork, 0,5kg bacon, 1kg onion,0.5kg mushrooms,garlic,dark chocolate,sour cream,carrots,lemon and spices. Cooking time 4 hours
    Kotlic Gulas kod Mice u Ljubostinji

  • part 2 #60 making spaetzle

    31

  • Shrimp Cabbage Rolls with Suki Sauce

    1:01

  • Creamy Dairy Free Chicken Soup

    44

    Cozy and nourishing chicken soup that is creamy yet dairy-free!

    Creamy Dairy-Free Chicken Soup

    Ingredients:

    1 tbsp coconut oil 1 large onion, finely chopped 2 cloves of garlic, minced 2 cups carrots, sliced 1 cup corn (fresh or frozen) 1 ½ cups zucchini, chopped 5 cups chicken broth ½ can full fat coconut milk 1 tbsp coconut sugar

    1 tsp salt

    1 tsp pepper 1 cup cooked, shredded chicken 1 cup kale Garnish: chopped parsley

    Directions:

    1. In a large pot, heat coconut oil, onion and garlic. Sautee for about 3 minutes. Stir in carrots, corn, zucchini and stir for another 3 minutes to soften. Add chicken broth, full fat coconut milk, coconut sugar, salt, pepper and shredded chicken.

    2. Bring to a simmer and cover for 30 minutes. Then add kale and simmer for another 10 minutes.

    3. Serve topped with parsley

  • Copy of Jamie Oliver Stew Recipe

    29

    Jamie Oliver Stew

  • Cookin in the Kitchen - Episode 03: Bigos

    12:22

    Cookin' in the Kitchen: Episode 03
    Recipe: Bigos
    Band: Thee Headliners

    Bigos, also known as a hunter's stew,
    is a traditional meat & cabbage stew
    & is a Polish national dish. Typical
    ingredients include cabbage, sauerkraut,
    various cuts of meat, sausages & mushrooms.
    The meats may include ham, pork (often smoked),
    bacon, sausage, veal, beef & as bigos is
    considered a hunter's stew, venison, rabbit,
    or other game; leftover cuts find their way
    into the pot as well. It may be seasoned with
    pepper, caraway, juniper berries, bay leaf,
    marjoram, pimenta, dried plums, & other
    ingredients. It is a popular dish in Poland
    to be served on the Second Day of Christmas.

    Click link for recipe.

    Bon appétit,
    Chef Stan Pratnicki
    Stan'wiches & Bar Dobre
    Portland, OR

  • potato kugel by sharon lebewohl &mike burstyn

    5:40

    potato kugel

  • Johnnys Goulash

    1:13

  • Hungarian language lesson - Basics #1

    2:12

    Hungarian language lessons for total beginners of zero knowledge of the language. Like babies. Or foetuses, but without all that water around.

    Spreadsheet with the words of the lesson:

    Egészségedre!

  • Czech Pickles

    3:02

    Czech Pickles

    Ingredients for 6 jars:
    2kg mini cucumbers
    6x720ml jar
    1500ml water
    800ml wine vinegar
    200ml apple cider vinegar
    50g white sugar
    5 pills aspartame or saccharin
    15 whole black pepper
    15 whole allspice
    15 whole clove
    100g salt
    5g benzoic acid (or 100g pickling salt)
    30g mustard seeds
    1 carrot
    2 onions
    12 whole bay leaves

    Rub and clean the cucumbers. Slice the carrot and onions.

    Prepare pickling liquid. Into a large bowl, add water, both vinegars, allspice, clove, black pepper, sugar, salt and benzoic acid (or pickling salt), aspartame/saccharin and 5g mustard seed.

    Bring to a boil and cook for 5 minutes. Remove spice from the bowl and pour into a pouring container.

    Fill the jars with mustard seed, onion and carrot slices, bay leaves, dill and chilli (for spiciness). Tightly pack the cucumbers. Fill the jars to 1cm below the top. Loosely tighten lid.

    Heat a large pot to 90°C/190F. Insert the jars so that water reaches 2/3. Cover with a lid and let simmer for 15 minutes.

    Remove, tighten lid and let cool.
    Let rest for at least 6 weeks.

  • Sándor József Ambrus - Recital at Hungarian Institute in Paris

    1:10:05

    Salle de Concert, Institut Hongrois Paris, October 18th 2013

    0:22 - D. Scarlatti - Sonata K.33 in D Major
    Sonata K. 9 in d minor

    4:23 - W. A. Mozart - Sonata KV 576 in D Major

    20:19 - Fr. Liszt - Grandes Etudes d'apres Paganini no. 2 in E flat Major

    26:07 - Fr. Liszt - Funerailles

    38:37 - Fr. Schubert - Impromptu op. 90 no. 1 in c minor

    49:31 - B. Bartók - Suite op. 14

    59:03 - J. Brahms - Variations on a Hungarian theme op. 21 no. 2

    1:07:04 - Encore: B. Bartók - Evening in Transylvania

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  • Fall of The Bone Chicken - Feat. Ramsay The Owl Credit -AlmazanKitchen (go....mp4

    2:13

  • Asha ~ Stir it up

    4:57

    Asha (aka Asher Quinn & Asha Elijah) sings ‘Stir it up’ from his album “Sun, Sorrow, Flowers, Moon.” Download/CD available here ~

    Bob Marley wrote this sweetest of irresistibly sexy, sun-filled songs! I recorded my version not so long ago on an album of covers called “Sun, Sorrow, Flowers, Moon,” and filmed for it in the garden of a little house I rent in Hidegkút, Budapest, with the talented actor, singer, dancer and model Laura Fenyvesi (

    The T-shirt that opens and closes the film was given to me by Vadász Ákos Tullió, who runs a Yogic, Body Awareness, Fitness School in Budapest… with morning and evening classes, yoga retreats and personal training. I always go when I’m in Budapest… it’s soul food for me. Highly recommended! T-shirts also available! ( ~

    Well… the song… it’s Bob and his lady getting flirty round the cooking pot in the steamy Jamaican sun, you might say! It’s certainly that, and I adore the natural, playful innocence of the original, and wanted to honour it as best as a whitey, folk-singery kinda guy could. But it becomes even more natural, playful and innocent if you remove a veil that reveals a spiritual dimension… the metaphor of alchemy!

    Alchemy… the supposed science of turning lead into gold… is actually a metaphysical reality that reveals to a spiritual seeker the mysteries of how higher spiritual truth is unfolding in our ordinary consciousness… where the base metal (lead) of our ego, becomes transformed into the gold of higher awareness.

    The symbolism around alchemy often uses the vessel or the pot, into which various ingredients are put which transform the original substance of our soul… in effect, we ‘cook’ our transformation, by putting life’s vicissitudes and conflicts into the cauldron, along with our shadow and all manner of snake’s tongues, frog’s tails and eyes of newt… and then we stir the potion, by actively seeking the truth!

    There is a quote by St.Paul the Apostle that is a mantra for me: “Life is only for love, and time is only that we may find God.” That is the sole meaning and purpose of life. I don’t know why it’s such a mystery to people… to me it’s a no-brainer; very clear and obvious! The purpose of our existence is to re-connect to the God/Goddess from whence we came… but consciously, not just instinctively. Everything leads to and points towards that… that the spiritual reality that lies behind the physical.

    And whilst we do that we keep busy… we need to keep body and soul together, survive and even thrive on the physical plane! So we make attachments, create families, build empires, fall in love, lose, sacrifice, surrender, triumph, compete, doubt, fight, help and hinder each other.

    And all the while, the pot is cooking.

    This brings me to my main point, and why I love the song so much. I want to extol the virtue of goofin’ around… a highly underrated past-time. We do all that triumph and surrender thing, but what makes an innocent soul truly happy… if only for a moment… is to be natural and playful, especially in the sun. To enter the kingdom of heaven we must be as a child. To me, this song is a bit of cosmic medicine… it gives a healing blessing to goof around.

    So Laura and I goofed around in the sun, making Lecsó… a traditional Hungarian spicy tomato and pepper sauce that’s actually a preparation for the winter… hundreds of jars keep the sauce ready all winter long, to have with rice, pasta or potato. All the shops sell peppers for Lecco in August (well, not the clothes shops or hi-fi shops, of course… just the food shops. But you get my drift!)

    And whilst we stirred the pot, we were being stirred in the ‘higher alchemical pot’, so to speak. In between times, after adding new ingredients, we played football with a green, red and white Hungarian football. I was impressed with Laura’s moves, and feel that Hungary will become a force in football once again with her in the team! They did quite well at Euro 2016.

    So… goofin’ around! This is why the Buddha laughs… as I see it, we think we are making something out of the ingredients of life, we like to dream that we might make a tasty dish out of our ambitions and aspirations… but it is we who are being cooked.

    This was a wonderful puzzle to script, this film. I always shoot first and ask questions later… that is, I film intuitively and then see what story wanted to be made by piecing it all together, like a mystery writer. Trying to synch the football moves, and the myriad of off-the-cuff impromptu dance moments was a great joy. I could have made 7 films out of all the footage… each one a different story. In the end, this was what wanted to be seen! It was edited masterfully by Maggie up in Scotland, who stirs up all my scripts and the footage for me and makes one tasty dish after another.

  • Vegetarian Feijoada with Rani

    17:27

    This is an approximate account of the feijoada recipe in this video. Enjoy!

    Ingredients:

    1 1/2 cup of dried black beans
    6-8 small potatoes cut into about 8 pieces each
    6-7 cloves of garlic, minced
    1 onion, diced
    3-4 bay leaves
    2-3 Tbsp olive oil
    water (enough to fully cover all ingredients
    salt and pepper to taste
    chopped fresh cilantro to garnish

    Optional: chopped cabbage or kale to add with or instead of potatoes

    1) soak dried beans overnight with at least about 1 1/2 - 2 inches of water covering the beans. Overnight the beans will expand and absorb much of the water.
    2) Heat a large pressure cooker pot on medium-high heat and add olive oil.
    3) add garlic and onion and brown for about 3-5 minutes.
    4) add the beans to the to the pot and discard the soaking water. Stir in the beans to mix with onions and garlic.
    5) add bay leaves and any salt, pepper desired.
    6) add water to cover ingredients completely, and bring to a boil.
    7) add potatoes, cover and secure with pressure cooker lid, and reduce heat.
    *8) cook for about 30 minutes. Once finished beans should be soft (you can check by how easy it is to mash one with a spoon) and potatoes should be cooked through. The consistency should be more creamy than watery.
    9) Salt and pepper to taste and garnish with cilantro before serving.

    *Other options are to cook in a crock pot overnight or cook over the stove in a regular stew pot for 6-8 hours over very low heat.

  • Paschal Baskets

    2:42

    The traditional blessing of the Paschal baskets (Easter baskets) with all kinds of festive foods - eggs, meats, cheeses - that we abstained from during the Great Lent. Gotta love this 4 AM Easter meal!

  • My BBQ Ramen

    19:12

    I wanted to show a friend how I make my BBQ top ramen, when I do make it. It is not good for everyone, but it's perfect for me. the onions had finished cooking by the time I had started taping this so I must warn you that it looked more full when I had started slow cooking it. I was requested to list the ingredients, so I will. I used no measurements, so will list none.
    -Butter
    -White Onions
    -Water
    -Ketchup
    -Sriracha Hot Chili Sauce
    -Mustard
    -Soy Sauce
    -Onion Powder
    -Garlic Powder
    -Black Pepper
    -Hot Hungarian Paprika
    -Cuman Powder
    -Thyme
    -Caraway Seeds
    -Ginger Powder
    -Celery Seeds
    -Parsley
    -Chives
    -Sesame Seed Oil
    Add beef bouillon if not being used for ramen. Add the ramen flavor pack otherwise.

  • Olive Bread video

    1:25

    Alfie and Simons Sunny Sunday Olive bread

  • How to Make Nopales FINAL

    9:58

  • Home making vegan cream of mushroom soup

    3:21

    I’m home late at night making soup and singing a song or two, while making vegan cream of mushroom soup for friends and family.

  • alkaline trio-Sadie

    1:23

    the neenster cooking with baby Sadie while singing her a little ditty by alkaline trio.

  • Dal Pudding

    3:44

    Just another jam during practice. Check it out and let us know what you think.

    Download our latest album at:


    Become our friends at:

  • Turkey Veggie Soup

    2:20

    Clark d Chef warming up the kitchen with chicken broth, peas, corn, carrots, baby spinach, diced jalapeno, onions, bell peppers, and turkey breast. Delish by d Chef.

  • BBQ Pork Pistolettes and Venison Bierocks

    3:27

    Homemade Stuffed Breads

  • Transylvanian Ritual Fire Soup.mp4

    1:48

    History and just plain Story about Translyvanian Ritual Fire Soup. Recipe is here:

  • Navajo Fry Bread Demonstration and Recipe

    5:17

    Navajo Fry Bread Demonstration and Recipe

  • How to make a Prison/Jail style Goulash Tasty

    5:09

    How to make a prison style Goulash
    Ingredients
    1 bag of cheeto puffs
    1 tuna
    mayo
    relish
    ramen noodles
    1/3 cup of hot water or to your likes not to soup though
    because you wanna allow it to harden

  • Channukah Apple Latkes

    1:12

  • Plum Cobbler Live

    1:55

    A live performance of Plum Cobbler straight from the M~UNIT kitchen.

  • 12 Snacks for the Grand Final - Eurovision 2019 - Chevs Choice

    13:05

    I've got some delicious treats for you if you're planning on watching the Eurovision 2019 Grand Final at home. 12 easy snacks inspired by the top betting odds favorites this year including Netherlands, Switzerland, Russia, Italy, Azerbaijan and Sweden.

    You can find all the recipes I used here:

    ???????? Iceland:
    Blueberry slushy:

    ???????? Azerbaijan:
    Kuku:

    ???????? Sweden:
    Heta Nötter:
    Cucumber Pickles:

    ???????? Russia:
    Beet chips:
    Kartoshka:

    ???????? Switzerland:
    Cheese bread:
    Bündnerfleisch chips:

    ???????? Netherlands:
    Joppie-Sauce:
    Poffertjes:

    ???????? Italy:
    Americano:
    Toasted Ravioli:


    NO copyright infringement intended!

    ► Subscribe for more eurovision content :

    Facebook:
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    Eurovision 2019:
    Albania: Jonida Maliqi Ktheju tokës
    Armenia: Srbuk Walking out
    Australia: Kate Miller-Heidke Zero Gravity
    Austria: Paenda Limits
    Azerbaijan: Chingiz Truth
    Belarus: Zena Like it
    Belgium: Eliot Wake Up
    Croatia: Roko Blazevic The Dream
    Cyprus: Tamta Replay
    Czech Republic: Lake Malawi Friend of a Friend
    Denmark: Leonora Love is forever
    Estonia: Victor Crone Storm
    Finland: Darude feat. Sebastian Rejman Look away
    France: Bilal Hassani Roi
    Georgia: Oto Nemsadze Sul Tsin Iare
    Germany: S!sters Sister
    Greece: Katerine Duska Better Love
    Hungary: Joci Pápai Az én apám
    Iceland: Hatari Hatrið mun sigra
    Ireland: Sarah McTernan 22
    Israel: Kobi Marimi home
    Italy: Mahmood Soldi
    FYR Macedonia (North Macedonia): Tamara Todevska Proud
    Latvia: Carousel That Night
    Lithuania: Jurijus Run with the lions
    Malta: Michela Chameleon
    Moldova: Anna Odobescu Stay
    Montengro: D Moll Heaven
    Netherlands: Duncan Laurence
    Norway: Keiino Spirit in the sky
    Poland: Tulia Palie Sie
    Portugal: Conan Osíris Telemóveis
    Romania: Ester Peony On a Sunday
    Russia: Sergey Lazarev Scream
    San Marino: Serhat
    Serbia: Nevena Božović Kruna
    Slovenia: Zala Kralj & Gasper Šantl – Sebi
    Spain: Miki La Venda
    Sweden: John Lundvik Too late for love
    Switzerland: Luca Hänni She got me (dirty dancing)
    Ukraine: Maruv Siren Song
    United Kingdom: Michael Rice Bigger Than Us

  • Just For Fun: Late night jam sesh with 2NE1 and bibimbap

    2:16

    sorry the video cut out heh.. but if u guys like this then we will do a proper version with better quality stuffs! :D

    Subscribe yo!

    Vocals: Lucy Lee (youtube/lougoesmoo)

    Guitar: Nicole Cheung (youtube/pearltea)

    Twitter:

    Lucy Lee: @louserr
    Nicole Cheung: @pearl_tea

  • caseythirdfeb

    27:26

  • Poor Margie, by Florent Ghys

    7:17

    Poor Margie (2014), by Florent Ghys
    Performed and filmed by Passepartout Duo (Nicoletta Favari, keyboard & Christopher Salvito, vibraphone)
    Film by Christopher Salvito

    Based on the film Cooking: Terms and what they mean. The original film is in the public domain

    Filmed in Fiskars, Finland at Fiskars AiR in June, 2018
    Audio recorded and produced in Eckerö, Åland at Eckerö Post & Customs House in May, 2018
    Special thanks to Yvonne Törneroos and Kati Sointukangas

    Website:
    Facebook:
    Instagram:
    Bandcamp:

    About Florent Ghys:

  • caseysecondmarch

    27:26

  • caseythird

    27:27

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