Mother always made this cobbler. It is really yummy, but the ingredients as listed are just estimates…it is one of those things you just sort of have to do by figuring out how many peaches you are using and add more cream and sugar if necessary.

Got this years ago from one of those fancy gourmet cooking magazines. It is very, very good; but you need to have not only good cooking skills but good kitchen/recipe organization skills. Well worth the trouble and an impressive company dish.
Best if made a day ahead and baked prior to serving.

Haven’t tried. Old recipe.
Not really an Oriental or Asian dish, but good all the same.

This is a flexible recipe, so do not worry if the measurements are not precise. Taste while cooking and make adjustments as necessary and to suit your families tastes.

This is really good. Even better the next day!
You can serve on a lettuce leaf with fancy crackers and a tomato wedge.

This is a very old recipe. Try it!

This is so good and smells wonderful cooking!
I used my hand-held chopper/blender to combine olive oil, spices and garlic. I used 8 cloves of garlic…and that was not too much at all. I used more potatoes, probably 6 and used a whole package of the baby carrots from the store, guess about 1 pound. Used larger pieces of chicken, primarily breasts and thighs.

Pretty sure this not authentic Hungarian but it sure is good. During the depression my mother worked for a wealthy family, this was one of their favorites and requested she make it when they had guests.

If you don’t want to make your own marinade as listed by recipe below you can use “Yoshida’s Gourmet Sauce” that you purchase from “Sam’s”. Use the Yoshida’s as it is out of the bottle or to enhance this add 1 clove garlic minced and some parsley flakes.