"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CHICKEN PAPRIKA Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for CHICKEN PAPRIKA, by , is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ro Todd

Category:
Category:
 


Ingredients:  
Ingredients:  
OIL
1 CHICKEN, CUT IN PIECES
SALT
PAPRIKA
1 QT. CANNED TOMATOES
1 CUP SOUR CREAM
1 - 2 TBSP. FLOUR (DEPENDING ON HOW MUCH LIQUID THERE IS)

Directions:
Directions:
PLACE CHICKEN, SKIN SIDE UP, ON CUTTING BOARD AND SPRINKLE WITH SALT AND A GENEROUS AMOUNT OF PAPRIKA. PLACE SKIN SIDE DOWN IN HEATED OIL IN DUTCH OVEN. (YOU MAY NEED TO USE A SECOND MEDIUM SKILLET TO FIT ALL THE CHICKEN.) SEASON TOP OF CHICKEN. BROWN ON BOTH SIDES. CAREFULLY ADD CANNED TOMATOES. LET SIMMER UNTIL CHICKEN IS DONE. (THE TENDONS ON THE LEGS PULL AWAY FROM THE BONE WHEN DONE.)

WHILE CHICKEN IS SIMMERING, FILL A LARGE POT WITH WATER. ADD 1 TSP. SALT AND BRING TO BOIL. PREPARE DUMPLINGS BELOW.

REMOVE CHICKEN FROM PAN AND PLACE ON TOP OF NOODLES IN LARGE SERVING BOWL. CAREFULLY MIX SOUR CREAM AND FLOUR. TRY TO GET THE LUMPS OUT. SLOWLY AND THOROUGHLY STIR OR WHISK IN TO TOMATOE SAUCE. CONTINUE HEATING UNTIL SAUCE THICKENS. POUR OVER CHICKEN AND NOODLES.
 

HUNGARIAN DUMPLINGS


Ingredients:  
Ingredients:  
DUMPLINGS:
4 CUPS FLOUR
2 TSP. SALT
4 CHILLED EGGS
COLD WATER

Directions:
Directions:
MEASURE FLOUR AND SALT INTO LARGE MIXING BOWL. BREAK EGGS INTO SMALL MIXING BOWL. SLIGHTLY BEAT WITH FORK. ADD ENOUGH COLD WATER TO MEASURE 2 CUPS. ADD TO FLOUR MIXTURE AND STIR WITH FORK UNTIL WELL COMBINED. AT THIS POINT YOU CAN EITHER DROP DUMPLINGS BY SMALL TABLESPOONS INTO BOILING WATER (BE SURE TO DIP THE SPOON IN THE WATER BEFORE EACH DUMPLING.) COOK UNTIL DUMPLINGS RISE TO THE TOP AND ARE COOKED THROUGH.
AN ALTERNATE METHOD IS TO ADD JUST A BIT MORE FLOUR SO IT CAN BE ROLLED ON A FLOURED BOARD TO THICKNESS. CUT INTO 1X4 STRIPS WITH PIZZA CUTTER AND DROP INTO BOILING WATER. COOK UNTIL NOODLES RISE TO THE TOP.

MORE DUMPLINGS? INCREASE BY 1 C. FLOUR INCREMENTS, JUST ADJUST YOUR EGG SIZE IF YOU CAN. IF NOT, A LITTLE MORE EGG ISN'T GOING TO HURT.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is an old family recipe handed down from my Grandma Todd who was from Bohemia. As kids, we would fight over the dumplings. Its great as a leftover, too.

My brother, Jim, would love up to me and steal dumplings off of my plate!!!

My suggestion.... MAKE MORE DUMPLINGS!!!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

11W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!