Hungarian Cucumber salad made with sour cream is a light and refreshing side salad and very common in Hungary. This was served with the chicken Paprika's.    5 cucumbers sliced 1/4 inch thick  1 ½ cups sour cream  ¼ cup apple cider vinegar  ¼ cup finely chopped fresh dill  1 ½ tsp sugar  1 small red onion, thinly sliced  1 - pinch garlic powder   (optional)  Salt and black pepper to taste 1 - Peel cucumber. 2 - Take a fork and score around each cucumber, then thinly slice.  3 - Put cucumbers in a bowl and mix in 2-4 Tablespoons of salt. 4 - Let it chill in the refrigerator for approximately 2 hours 5 - Mix the sour cream and remaining ingredients together in a large bowl. 6 - After chilling, rinse the cucumbers well with cold water. 7 - Squeeze as  remove excess water. 8 - Mix the sour cream mixture with the cucumbers. 9 - Chill until ready to serve ... Print

is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the  country. Its  origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds Preparation: In a very large fry pot over medium high heat, add the bacon the onions, and the butter. Quickly cook sautéing the onions and the smoked bacon, moving them around the pan with a wooden spoon or spatula. It should take no more than 15 minutes. When onions become glossy, add the beef, sautéing with the onions for about 10 minutes, covered, until the meat is browned. Add the paprika stirring rapidly with a spoon. Immediately after paprika is absorbed, add the beef broth, potatoes, tomato, garlic, caraway seeds and the red pepper. More...

Vindaloo is an Indian curry dish popular in the region of Goa, Vasai, the surrounding Konkan, Kerala and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. They are usually made with pork although they can be made with any kind of meat including beef, mutton, chicken etc. A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"), a vindaloo is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was "Indianized" by the local Goan cooks with the substitution of palm vinegar for the red wine, and

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of the Balkans, Central, Northern, Eastern Europe, Armenia, Greece, Azerbaijan and Iran, as well as West Asia and Northern China. Meat fillings are traditional in Europe, often beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included. Pickled cabbage leaves are often used for wrapping, particularly in southeastern Europe. In Asia, seafood, tofu, and shiitake mushroom may also be used. Chinese cabbage is often used as a wrapping. 1 Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf. 2 Preheat oven to 350 degrees F. 3 Cook the bacon in a medium sauté pan over medium heat until crispy, about 6 minutes. Use a slotted spoon t