OH YEAH, that was FAST!!!!
So you nailed just about everything in that box. Here goes:
So the Piros Arany (red gold) is a main staple here in Hungary. It's paprika paste. You're going to use close to half a tube in your gulyas, but people here add it to everything (even bread!). I would recommend adding it to most soups as a non-spicy flavour. The jar of Eros Pista (the s's are pronounced "sh", but translates to "Angry Steve") is the spicy alternative to the red gold. This stuff is a life changer. Add like 1/8th tsp to a bowl of soup (or to your gulyas) and start there. Add more to your taste/tolerance. I usually don't stop until my body temperature rises and my nose starts running. Some people put it on bread and dip it, but I much prefer the flavour it gives a good soup base.
The whole peppers were added in from my paprika dealer when I told her I was making a gift for an American (she was pretty stoked). She also added in a jar of pickled cabbage, but it leaked so I didn't put it in (it was delicious though, so thank you!). The honey came from my honey dealer. He runs a stand at the same farmer's market as the paprika dealer. Don't let the packaging fool ya, it was the only plastic bottle he had, so we used it. The honey itself is Akacia honey and the Hungarians will all swear it's the best honey you can buy. The bee pollen came from the same guy and as I understand, the Hungarians will mix it with liquor somehow and use it for medicine? (honestly, I think they just want an excuse to tie one on on their day home from work). Not sure, but it came from the same bee keeper.
The marhahusslevesk kocka (the c is pronounced "ts" but it translates to "beef soup cubes") are just bullion, but they're needed for the recipe and I wanted you to make your first batch of Gulyas as close to the original as possible for your first run. I figured you could duplicate it from there with local ingredients. We used to go to a local vineyard though for big gulyas parties and we found out it's a pretty big compliment here to ask for the recipe from the host. So you wont find any secret or missing ingredients from the one I wrote on that postcard 
The balaton chocolates were from the Hungarlings, and I figured if you were going to be doin' all sorts of cookin', then you needed an oven mit to put them in.
For the candle decoration, Papa was historically famous for its blue dye. The old "factory" (in quotes because we're dealing with pre-steam engine "factories" here) is now a museum but they still do a bit of blue dying. That came from there. The dye itself comes from some sort of yellow flower that grows like crazy around here.
For the hazi Kremes (house cream), if you can find some flaked pastry crust and roll it out as thin as paper and sandwich that cream in-between, then you got yourself a Hungarian cream cake.
OH! and that reminds me. The Soproni is everyone's daily driver here, but that Unicum is also something as Hungarian as Paprika. They drink it when they're sick, they drink it when they're out and taking shots, they just drink it. There are two types and this is the "mans type" ("zwack" is the stereotypical "man's flavour"). We have funny stories of American men trying to buy the woman's type (Unicum "next") only to have the cashier swap out the bottles to be gender stereotypical 
Honestly, it's the worst thing you're ever going to put in your mouth voluntarily and I cant wait for you to try it.
The soaps are local made and came from Mrs. Hungary. I cant remember now what flavours they were and right now I'm too afraid to ask (sorry Mrs. Hungary!)
The bottle opener was a regift from years previous, and has been a main staple in my toolbox ever since.
Ok, now for the rest of that paprika:
Boil up some chicken. We use about 4 to 6 thighs, remove all the meat from the bone, and shred.
we also cook up about 1lb of twist noodles.
Optional: Chop up one onion and cook it down in a small amount of oil until almost clear.
There should be 3-packs of garlic powder soup in the box, You'll need them all for this recipe. Add 750ml of water to that powder, 1 single serving size (8-12oz, it doesn't matter much) of sour cream, and about 1/8 cup of that paprika powder (maybe start "just under" and add to taste) and cook it until it's thick (it does not need to boil). Add in the shredded chicken and the onions and mix it all together. Salt to taste.
Pour all that over your noodles and you got Chicken Paprika!
I got that recipe from a restaurant next to the hospital in "Telki" where the eldest Hungarling was born. Apparently this is a "less common" version of chicken paprika, as there is another where it's more of a chicken cooked in a paprika soup base, but this is the one I prefer. When I was stateside, I'd use "cream of....." soup to sub in for those garlic packs. Generally I defaulted to "cream of chicken" but it's pretty open for adjustment to your tastes.
egeszsegedre!
