Garlic Butter Seasoning and Unique Spice Blends
Crab Stuffed Potatoes
Garlic Mashed Potatoes
Lemon Herb Cream Cheese
Authentic Marinara Sauce
6 Chicken breasts (or desired pieces), with bone and skin 5
TAB & 1 tsp Hungarian Blend seasoning
1 large Onion, chopped
4 Hungarian yellow wax peppers, sliced thin
1/2 to 3/4 cup water
1 to 2 tubs (16 oz.) Sour Cream
2 small Roma tomatoes (or 2 from a can of whole, no salt tomatoes), sliced thin
Skin chicken. In large frying pan, cook chicken skins to render fat. Remove skins and add chopped onions. Cook to translucent and
stir in 5 Tab Hungarian Blend seasoning (reserve the 1 tsp for later). Push onions to the side and brown chicken in same pan. After
chicken is browned, spread onions around and add 1/2 cup water, tomatoes (sliced thin), and Hungarian peppers (seeded and sliced thin).
Cover and simmer on low for 1 hour (add a little more water if necessary). Remove chicken and make sure heat is on low (if you raised
it earlier). Add remaining 1 tsp Hungarian Blend seasoning and 1 tub sour cream. Stir well being careful not to boil. If you have
an emersion blender, blend to incorporate. If you don't have an emersion blender a potato masher works also. Add enough sour cream
from second tub to get the taste and consistency you desire. Replace chicken in sauce to coat well. Serve with mashed potatoes or
Nokedli (German spaetzle is closest and works well. )
12 Chicken tenders
Salt & Pepper
1 can Chicken Stock 5
TAB Blend for Seafood
1/2 jar Capers, drained 1
to 2 TAB Deliciously Garlic garlic butter
1 8 oz. package Cream cheese
1 TAB Olive oil
Heat large skillet and add olive oil (enough to brown chicken). Salt & pepper chicken tenders and brown in oil to get some
gool color on meat. Add as much chicken stock as you would like for sauce (more if you are serving on pasta or rice, less if
just on top of chicken). Then stir in a good amount of Blend for Seafood (you want a lot of lemon taste here). Add drained
capers and Deliciously Garlic garlic butter and simmer chicken pieces for 6 minutes or so. Push chicken off to the side and add
as much cream cheese you needed to get the consistency you like for the sauce. Serve over pasta, rice or alone with side dish.
You can use any leftover Lemon Herb Cream Cheese instead of plain cream cheese. It gives you even more lemony flavor.
4 medium potatoes
1 can crabmeat (6.5 oz. or 1 cup fresh), picked over
1/4 cup grated onion 1-2
cups grated cheese (swiss, jack, cheddar, several types)
1/2 cup whipping cream 1/4
to 1/2 cup Deliciously Garlic garlic butter
1/2 to 1 tsp Special House Blend Paprika
Set oven to 325 degrees. Scrub potatoes well and dry thoroughly. Put in oven, unwrapped, and bake until you can pierce them
easily with a fork (when about half done, pierce skins so steam will escape). When done, remove from oven and cool until you can handle
them easily. In the meantime, open can of crabmeat, drain and pick it over to remove any stiff cartilage. Cut an oaval in teh top
of potato and discard patch. Carefully scoop out teh insides, taking care you don't break the skin. Thoroughly mash the potato, Deliciously
Garlic garlic butter, Special House Blend and whipping cream until a medium soft consistency is obtained. With a large
spoon, fold in remaining ingredients, adding crabmeat last (be careful not to break the meat too much). Refill potato shells and sprinkle
with paprika. Reheat in a very hot oven, 450 degrees for 15 minutes. Any extra filling can be heated in an ovenproof baking dish,
NOTE: These can be frozen. Just thaw and reheat at 450 degrees for 15 minutes.
Scrub russet potatoes well. Boil until soft (cooking is jackets and then peeling gives potatoes more flavor). Drain and start
to mash with potato masher. Add enough Deliciously Garlic garlic butter so that when mixed you start to get a nice buttery color.
Add salt and pepper to taste and mash with milk to get your desired consistency. Top with a small dollop of garlic butter if
3+ lbs. chuck roast, defatted and cubed into about 1 1/2 inch pieces
5 TAB & 1 tsp Hungarian Blend seasoning
1 pkg baby Carrots
1small Roma tomato (or 1 from can of whole, no salt tomatoes)
1 Hungarian yellow wax pepper,chopped
2 potatoes. peeled and cubed
1/2 to 1 parsnip, peeled and sliced 1-2 " long
Sourdough breat and butter
In large soup pot add 1-2 TAB oil and add 1 tsp lard if you have it (lard improves the dish and makes it more authentic). Add chopped
onions and cook to translucent. Meanwhile sprinkle about 2 TAB Hungarian Blend on cubed meat. Set aside. Add
about 3 TAB Hungarian Blend seasoning on onions, mix well and add chopped tomato and Hungarian pepper, seeded and chopped. Return
meat to pot, cover and cook, on low, 1 1/2 hours (add no water at this time). Keep checking and add 1-2 TAB water to meat if it is
not making onough of its own. Add 1/2 or so pkg baby carrots (cut larger ones in half) and parsnip after first 1 1/2 hours, and simmer
another 1 hour. Then add potatoes and you can add water, 1-2 cups, to consistency desired. When you add additional water, also add
additional 1 tsp Hungarian Blend seasoning. Cook potatoes until done. Serve with sourdough bread and butter.
2 1/2 tsp Blend for Seafood 8
oz pkg Cream Cheese
Multiply recipe for as much cream cheese spread as you will need. Mix well and chill. Let sit overnight if possible for full flavor
intensity. Serve with cracker of you choice or spread on bagles and serve with lox.
NOTE: You can use leftover cream cheese
with pasta. Saute mushrooms, sliced or quartered in garlic butter. Add chicken stock (as much as you like) and add large spoonfulls
of Cream Cheese mix. Let melt in stock and just keep adding cream cheese until desired texture. Sprinkle with salt and fresh ground
pepper to taste. thin with additional chicken stock if necessary.
4 large cans whole, peeled tomatoes
4 large cans tomato puree or crushed tomatoes
2 cans tomato paste
2 Bay leaves
2 to 3 TAB Spice Gypsy Blend of Italy 6
cloves garlic, smashed and minced
1cup Red wine (something you would like to drink) 4
TAB Extra Virgin Olive Oil
2 to 3 tsp salt (to taste) 1 TAB
+ 2 tsp sugar
In a very large (12 qt.) pot, add whole tomatoes (remove seeds but add juice from cans), tomato puree and tomato paste. Put on stove
at medium heat. Add Blend of Italy and bay leaves, garlic, wine, olive oil and sugar. Add some salt (depending on if you used no salt
added tomatoes or not) and sample from time to time and adjust to taste. Add meatballs or Italian sausage during simmering. Simmer
4-5 hours. Serve with garlic bread.
NOTE: This can be made in slow cooker as well. Just set on the 12 hour setting (make sure
you decrease the recipe).
I usually freeze about 10 meatballs and enough sauce for the meal.
makes 6-8 large
2+ lbs. jumbo shrimp 2
TAB Deliciously Garlic garlic butter
2 TAB olive oil 1
2 tsp Chicken Bouillon crystals
1/2 tsp each ginger, saffron, thyme and Basil
1/4 tsp Nutmeg (fresh ground if possible) 1
large Bay leaf
1 bunch Scallions, chopped
1 pkg +mushrooms, quartered
1 cup Sour Cream
1 jar Marinated Artichoke hearts, quartered
2 pkgs fresh Fettuccine noodles 8
fresh Tomatoes, peeled & quartered (or 2 cans whole,
Shredded Parmesan Cheese no
salt, drained and quartered)
Saute shrimp in olive oil and Garlic Butter. Add sherry and chicken bouillon crystals. Simmer and add remaining ingredients except
sour cream, parmesan and fettuccine. After mushrooms are cooked, remove from heat and add sour cream to tlightly thicken.
according to package direction .s Drain and toll in additional Garlic Butter. Spoon shrimp mixture and sauce over noodles, sprinkle
with shredded parmesan cheese.
NOTE: Great with garlic bread on the side.