European - Norwegian Newest Recipes

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Kringla

  • Posted by ADMIN on 09/26/2007
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Mix together, cool until chilled, Kringla are traditionally shaped into figure 8's, are easier to shape when cool, bake at 475 for 5 minutes. In my family, we always buttered them and devoured them.


Kringla

  • Posted by ADMIN on 09/26/2007
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Mix together, cool, form into figure 8's, bake at 400 until slightly golden, they bake rapidly.


Torsk Med Eggesaus (Poached Codfish Steaks W/

  • Posted by ADMIN on 09/26/2007
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EGG SAUCE 1/4 lb Butter 1/4 c Hot fish stock (from above) 1 md Tomato; peeled, seeded and -chopped 1 tb Chives; finely chopped Salt & pepper ALTERNATE GARNISH 8 tb Butter; melted 1 Lemon; thinly sliced Parsley sprigs If you don't have...


Stekt Marinert Makrell (Grilled Marinated Mac

  • Posted by ADMIN on 09/26/2007
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Remove the backbones from the fish without cutting them in half, or have your fish dealer remove them. Preheat broiler. In a shallow baking dish large enough to hold the fish laid out flat in one layer, combine the oil, lemon juice, salt, black pepper and onions. Place the mackerel in this...


Spinatsuppe (Spinach Soup)

  • Posted by ADMIN on 09/26/2007
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Wash the fresh spinach thoroughly under cold running water to remove any sand. Drain by shaking it vigorously by hand or in a lettuce basket, then chop coarsely. If frozen spinach is used, thoroughly defrost and drain it. Bring 2 quarts of chicken stock to a boil in a 3-4 quart saucepan and add...


Sort Gryte (Norwegian Black Pot)

  • Posted by ADMIN on 09/26/2007
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In a large saucepan, combine soup, milk, salt, and pepper; blend well. Heat. Stir in chicken, ham, peas, leeks and tomatoes. Cook, stirring occasionally, until heated about 10 minutes. Stir in wine. 6 servings


Rodgrod Med Flode (Norwegian Fruit Jelly With

  • Posted by ADMIN on 09/26/2007
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In a large saucepan, rinse fruit. Combine fruit and water; simmer over medium heat about 10 minutes. Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste. Add cornstarch to fruit, stirring constantly. Bring mixture to a boil; cook 3 minutes. Remove from heat and stir in...


Risted Laks Med Kremsaus (Fried Trout in Sour

  • Posted by ADMIN on 09/26/2007
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If you are using frozen trout, defrost them completely before cooking. Wash fish under cold running water, pat dry inside and out and sprinkle a little salt into the cavities. Spread the 1/2 cup flour over wax paper, roll the fish around in the flour and shake off any excess. In a heavy...


Rekesaus (Shrimp Sauce)

  • Posted by ADMIN on 09/26/2007
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Cook shrimps, clean, and cut into pieces. Melt 3 tablespoons butter in a large saucepan. Stir in flour and mix well. Add milk gradually, stirring constantly. Add remaining 3 tablespoons butter, sour cream, salt, and sugar. Mix and cook over low heat, stirring constantly, until smooth and...


Ribbe

  • Posted by ADMIN on 09/26/2007
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The steak should be without the pork chop part. If you prefer to use a loin, extend the time in the oven to 2 1/2 - 3 hours. Break the ribs every 5 centimeters. Make a checkerboard pattern on the skin side with a sharp knife. 1-2 days before the steak goes in the oven rub it with salt and pepper...


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