2Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken.
3Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended.
4Put sauce through sieve, food mill, or blender.
5Heat chicken and puréed sauce together over low flame.
6Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauceboat.
7Serve with Flour Dumplings.
This is an example of what the Gypsies outside castle Dracula would have worn
I wonder which of these is closest to Dracula's?
I'm sure if I saw this creeper naked outside a church talking to himself, I wouldn't wanna bring him in either!!!
Dracula Part 1
This is what I grew up thinking Dracula looked like...
Watch the entire movie on netflix
Impletata featured in chapter 1
4 baby eggplants (about 1 ½ pounds total)
1 ½ cups mititei (see recipe) or other spicy sausage, casing removed
1 tablespoon olive oil (divided)
2 garlic cloves, finely chopped
1 shallot, finely chopped (2 tablespoons)
¼ cup tomato sauce or reserved juice from canned tomatoes, from Paprika Chicken recipe above
Salt and pepper to taste
Slice eggplants in half lengthwise. Remove flesh from each half, leaving a lining ¼-inch from skin, to form 8 "boats." Set boats aside.
Preheat oven to 350 degrees.
Chop eggplant flesh into ¼-inch dice. Set aside.
In skillet, over medium heat, cook sausage, breaking up large pieces. Cook until well browned, about 7 minutes. Remove sausage with slotted spoon. Set aside.
Add 1 teaspoon olive oil to sausage fat. Heat for a few seconds on medium. Add chopped garlic and shallot and sauté for about a minute. Add chopped eggplant, stirring until well coated with fat and oil. Return sausage to skillet and stir well.
Add tomato sauce or reserved juice and cook until eggplant softens and most of the liquid evaporates, about 5 to 7 minutes.
Remove from heat. Season with salt and pepper. Divide sausage mixture evenly among eggplant boats. Place in baking dish. Drizzle boats with remaining olive oil.
Cover lightly with foil.
Bake in preheated oven until heated through, 10 to 15 minutes.
This recipe for traditional Hungarian plum cake is adapted from a variety of sources, including June Meyer's Authentic Hungarian Recipes Web site, homepage.interaccess.com/~june4/recipes.html.
This makes three cakes, which seems like a lot - until you taste it.
Paprika Hendl featured in chapter 1...
Ingredients:
Servings:6
Directions:
Prep Time: 0 minsTotal Time: 1 hr
Dracula Part 1
Impletata featured in chapter 1
1 ½ cups mititei (see recipe) or other spicy sausage, casing removed
1 tablespoon olive oil (divided)
2 garlic cloves, finely chopped
¼ cup tomato sauce or reserved juice from canned tomatoes, from Paprika Chicken recipe above
Salt and pepper to taste
Slice eggplants in half lengthwise. Remove flesh from each half, leaving a lining ¼-inch from skin, to form 8 "boats." Set boats aside.
Preheat oven to 350 degrees.
Chop eggplant flesh into ¼-inch dice. Set aside.
In skillet, over medium heat, cook sausage, breaking up large pieces. Cook until well browned, about 7 minutes. Remove sausage with slotted spoon. Set aside.
Add 1 teaspoon olive oil to sausage fat. Heat for a few seconds on medium. Add chopped garlic and shallot and sauté for about a minute. Add chopped eggplant, stirring until well coated with fat and oil. Return sausage to skillet and stir well.
Add tomato sauce or reserved juice and cook until eggplant softens and most of the liquid evaporates, about 5 to 7 minutes.
Remove from heat. Season with salt and pepper. Divide sausage mixture evenly among eggplant boats. Place in baking dish. Drizzle boats with remaining olive oil.
Cover lightly with foil.
Bake in preheated oven until heated through, 10 to 15 minutes.
This recipe for traditional Hungarian plum cake is adapted from a variety of sources, including June Meyer's Authentic Hungarian Recipes Web site, homepage.interaccess.com/~june4/recipes.html.
This makes three cakes, which seems like a lot - until you taste it.