Recipezaar: Norwegian,Norwegian recipes

Andreas Viestad's Ultimate Hot Orange Chocolate

Thu, 02 Mar 2006 20:22:30 -0500

This is the ULTIMATE in chocolate/orange decadence! I got this recipe from one of my favorite shows, New Scandinavian Cooking with Andreas Viestad... I think the marmalade cuts through the richness of the intense chocolate. -- posted by GoodMorningBurger

Tuna & Rice Killgary Patties

Wed, 08 Mar 2006 15:56:45 -0500

It is quick to prepare and satisfying. Serve with white cream sauce or white gravy. -- posted by Montana Heart Song

Hilde's Norwegian Waffles

Sat, 25 Mar 2006 07:31:51 -0500

I have several recipes for waffles but I always come back to this one. I only use NATRON in my waffles but I have substituted NATRON with baking soda in this recipe. I think both NATRON and SOURED MILK is hard to find in the US. Norwegians always use a 5-heart iron to make waffles but it's no requirement. Serve them warm with any topping your heart desires. -- posted by Strawberry Jello Cake

Kringla

Wed, 29 Mar 2006 17:45:30 -0500

I have loved this recipe since I was little and it was the best the way my grandmother made it. You can make it into any shape or letters you like. -- posted by g4gamer05

Norwegian Hazelnut Cake

Mon, 24 Apr 2006 21:28:51 -0400

I found this wonderful cake in a Pillsbury booklet from 1984. I like to make it for special occasions. It is very dense, rich, and almost chewy. Guests have either loved it or hated it. Since I love it, I'm posting it here. Hope you love it too. (ZWT3 Norwegian settlers have had a great influence on the Midwest) -- posted by acerast

Creamed Cabbage- Norwegian Style

Wed, 24 May 2006 22:05:57 -0400

I remember eating this when I was younger. It was the only way I liked cabbage then. This seems to really bring out the sweetness of the vegetable and remove any harshness- which kids just do not enjoy. As a kid it looked like something drenched in gravy or whipped cream- looks are deceiving- but whatever gets the kid to eat the veggie was cool with my mom. -- posted by mama's kitchen

Norwegian Rice Pudding - Risengryn Grod

Wed, 24 May 2006 22:07:45 -0400

We used to have this a lot when I was a kid. Not only is it yummy and filling - it is cheap! -- posted by mama's kitchen

Chickpea Soup With Spinach (Potje De Garbanzo Con Acelga)

Wed, 24 May 2006 22:53:17 -0400

Posted for Zaar World Tour - Norway. I have not tried this recipe. Prep time includes soaking time for peas. -- posted by Bayhill

Sardine Salad (Salade Stavangeroise )

Fri, 26 May 2006 16:13:23 -0400

Norwegian version of the famous Salade Nicoise, made with brisling sardines instead of anchovies & tuna from Andres Viestad's episode "A Balancing Act." Remember, the smaller the sardine - the better quality -- posted by NcMysteryShopper

Norwegian Flat Bread

Mon, 29 May 2006 20:04:53 -0400

Can be made by hand or in bread machine. Posted for 'Zaar World Tour II. -- posted by Charmie777

Fatigmann (Norwegian Cookies)

Mon, 29 May 2006 21:01:56 -0400

This is a crisp, fried cookie. -- posted by evelyn/athens

Lefse

Mon, 29 May 2006 21:41:24 -0400

These Norwegian Potato Pancakes can either be served for breakfast of dessert. The potatoes have to be mashed and cooled so do this ahead of time. (not included in time to make) -- posted by LUv 2 BaKE

Norwegian Potato Lefse

Tue, 30 May 2006 19:17:58 -0400

A traditional holiday bread that looks like a tortilla. It's made with mashed potatoes and is usually filled with cranberry relish or a preserve. I've not yet made this recipe, however it looks very authentic. Found it on allrecipes.com -- posted by Galley Wench

Andreas Viestad's Pork Meatballs With Prunes

Wed, 31 May 2006 09:57:06 -0400

Posting this for ZWT II 2006, this is Andreas Viestad's recipe as posted in a website. He states Pork meatballs are traditional Christmas fare in Norway, but can be eaten year round. The stuffing made with apples, prunes, and port wine is devine. -- posted by Chabear01

Norwegian Salmon Roulade

Wed, 31 May 2006 10:10:23 -0400

This was posted for the Zaar World Tour 2006! I adapted the recipe from www.marions-kochbuch.de. Let me know how you like it! It will keep, wrapped, for 2-3 days in the fridge, which makes it a good dish to serve at parties, as you can prepare it in advance. The flavours blend and really come out after a day or two. Prep time does not include time it takes to chill. -- posted by -Sylvie-

Potato Bake

Wed, 31 May 2006 16:04:27 -0400

This was posted for the Zaar World Tour 2006. Potatoes are one of the staples of Scandinavian cooking, combining the with Norwegian Jarlsberg cheese makes this a wonderful side dish or if you serve it with a side salad it could even serve as a main. If you can't find Jarlsberg you can use gouda, cheddar or whatever your favourite cheese is instead. -- posted by -Sylvie-

Cloudberry Cream

Thu, 01 Jun 2006 14:55:21 -0400

Norwegian recipe for use of an N. Hemisphere wild berry. Posted for Zaar World Tour II '06 -- posted by Cynna

Grandma Gullickson's Rhubarb Cake

Thu, 01 Jun 2006 20:53:35 -0400

This is one of my favorite childhood recipes:) -- posted by hillbillychick77

Cloudberry Cream II

Fri, 02 Jun 2006 15:26:11 -0400

This version uses whole cloudberries instead of jam. Posted for Zaar World Tour II '06 -- posted by Cynna

Norwegian Gold Cake

Fri, 02 Jun 2006 15:45:08 -0400

Posted for Zaar World Tour II. This cake can be made in advance and frozen. -- posted by LMillerRN

Norwegian Drop Cookies

Sun, 11 Jun 2006 20:59:33 -0400

Yes, you are reading correctly. It calls for 2/3 teaspoon of spices. -- posted by Charlotte J

Jarlsberg, Apple and Fennel Salad

Wed, 06 Sep 2006 19:31:57 -0400

Perfect and simple. -- posted by PinkCherryBlossom

Fårikål - Norwegian Lamb and Cabbage Stew

Wed, 04 Oct 2006 20:31:12 -0400

A simple-to-make stew that freezes well and tastes even better reheated. Probably because of the pepper-corns giving off more taste then. I have made a video of the preparation of this dish, and that can be seen at http://www.youtube.com/watch?v=pw6B76PqdRU -- posted by Marianne in Switzerland

Creamy Sardine and Dill Pasta

Sat, 14 Oct 2006 11:47:56 -0400

The small edible bones of canned sardines, softened and made digestible by the canning process, are a good source of calcium. "As Dr Weil says, they are a good source of calcium and omega-3 fatty acids." The sardines in this dish add a very subtle fish flavor without being overpowering. -- posted by Manami

Mashed Potatoes With Jarlsberg Cheese

Wed, 18 Oct 2006 19:51:22 -0400

A great way to kick up those leftover mashed potatoes. Just add cheese for goodness some spice and bake. Walla comfort food! -- posted by ~Rita~

Sardine Dip

Sun, 22 Oct 2006 13:26:04 -0400

Sardines are so good for you but are not a "favorite" among the food groups. This is my attempt to offer you a nice something. -- posted by Manami

Baked Eggs on a Bed of Potatoes With Bacon

Mon, 23 Oct 2006 16:54:01 -0400

I used leftover mashed potatoes that had cheese in it for a nice extra. -- posted by ~Rita~

Norwegian Prince's Cake Fyrstekake

Fri, 17 Nov 2006 21:12:33 -0500

Almond-filled butter pastry characterizes cakes that are in some way royal. -- posted by Olga Drozd

Norwegian Cucumber Salad - Epcot

Sun, 03 Dec 2006 13:28:44 -0500

Walt Disney World - Epoct - Norway Pavilion -- posted by tbean1

Julekake #1 (Baked on a Sheet)

Tue, 26 Dec 2006 12:10:01 -0500

Norwegian holiday bread. My brother went to Norway for a AFS and brought back a recipe for Julekake, which our mother incoporated into the family holiday tradition. We don't have the original recipe, though, so he's translated two from a cookbook of the era. Translated by my brother from Kokebok; Statens Lærerskole I Husstell, Stabekk ;J.W. Cappelens Forlag, Oslo 1966. -- posted by origamifreak

Julekake #2 (Baked in Loaf Pans)

Tue, 26 Dec 2006 12:10:19 -0500

Curried Lentil Sprout Salad

Thu, 11 Jan 2007 19:58:50 -0500

An easy 3 step recipe adapted from the SproutPeople. -- posted by Sharon123

Norwegian Pancakes

Tue, 16 Jan 2007 22:43:37 -0500

Much like a Crepe. Best served hot. My kids love these for breakfast rolled up with butter and sugar or syrup. -- posted by scottep

Season's Berry Delicious

Tue, 23 Jan 2007 16:53:58 -0500

Yes, this recipe calls for uncooked eggs. You can use egg substitute if you like instead. In Norway they eat this for breakfast and dessert all the time. -- posted by Hill Family

Andreas Viestad Onion Pie With Jarlsberg and Thyme

Tue, 20 Feb 2007 22:33:40 -0500

Taken from "Kitchen of Light". In Norway this pie is usually made with Jarlsberg or Gouda, but equally good made with Gruyere. -- posted by Elly in Canada

Norwegian Lefse Fried Potato Bread

Thu, 15 Mar 2007 13:34:29 -0400

The unusual dough for this Norwegian bread is rolled out into large, thin circles and fried on a hot griddle. The resulting bread, which is soft, is extremely versatile. It is eaten warm or cold, plain or spread with butter or sprinkled with brown sugar. To serve Lefse, fold each circle into quarters or roll up. -- posted by Olga Drozd

Fattigmans Bakkelse (Norwegian Christmas Cookies)

Wed, 28 Mar 2007 20:18:12 -0400

Wonderful fried treat, great for spending family time in the kitchen, as several helping hands are better than just yours. -- posted by Mims & Squims

Norske Kjøttkaker, Norwegian Meatballs

Tue, 15 May 2007 21:15:57 -0400

"Kjøttkaker" is on every Norwegian menu. I do not use a recipe, so mine taste a little different every time. I wrote down the following recipe yesterday, and the whole family agreed that these "Kjøttkaker" rocks. Note to Nyteglori: Tangy sauce will make it something else. Authentic Norwegian Meatballs have brown gravy . -- posted by Strawberry Jello Cake

Cabbage-Norway

Tue, 29 May 2007 16:20:47 -0400

Simple side dish to ham or pork. Posted for ZWT3. -- posted by Caroline Cooks

Lefse (Potato Flatbread)

Thu, 14 Jun 2007 16:12:40 -0400

From Bernard Clayton's Cooking Across America. This recipe comes from an Iowa cook with Norwegian ancestry. -- posted by pattikay in L.A.

Norwegian Krumkake

Thu, 14 Jun 2007 16:27:31 -0400

A crisp cookie. Recipe from Food Network. -- posted by Lainey6605

Troll Cream #2 (Trollkrem 2) - Norway

Thu, 14 Jun 2007 16:33:21 -0400

A different kind of troll cream combining the lingonberries with currants and strawberries. Traditionally made for New Year's Eve. Serve with a vanilla custard sauce. -- posted by Mme Melissa

Red Sauce - Strawberry Sauce - Norway

Thu, 14 Jun 2007 16:33:40 -0400

This dessert sauce is meant to be a bright, fruity sauce for rice pudding, ice cream, and other dessert puddings. -- posted by Mme Melissa

Vanilla Scented Rutabaga - Norway

Thu, 14 Jun 2007 16:33:49 -0400

From Chef Andreas Viestad of Norway. -- posted by Mme Melissa

Dill Chicken With Leeks and Potatoes - Norway

Thu, 14 Jun 2007 16:34:50 -0400

From Norwegian chef, Andreas Viestad: "Dill is such an easy herb to use. You can not use too much of it; it will never be overpowering. Here, the chicken is scented wonderfully with dill and lemon." -- posted by Mme Melissa

Lingonberry Cake - Norway

Thu, 14 Jun 2007 16:45:49 -0400

Lingonberry preserves as an ingredient make for a moist cake. -- posted by Mme Melissa

Mashed Rutabaga - Norway

Thu, 14 Jun 2007 16:45:57 -0400

Called 'swedes' in the UK, and 'rutabaga' in the US, these root vegetables are delicious steamed, mashed, or baked. It's a somewhat sweet vegetable, delicious accompanying roasted meats; the water used to boil it adds something nice to gravies. In the garden, they can be left in the ground a long time after the cold sets in. -- posted by Mme Melissa

Norwegian Nuts

Fri, 15 Jun 2007 12:13:56 -0400

Great party fare. -- posted by Maryland Jim

Peasant Girls in the Mist - Scandinavian Apple and Cream Pudding

Fri, 15 Jun 2007 12:50:50 -0400

This very old-fashioned, traditional Scandinavian recipe, which is claimed by both Denmark and Norway! Wherever it came from originally, it does not alter the fact that this is a delicious apple, nut and cream layered dessert, which looks very pretty, served in individual glasses. If you can get hold of rye bread to make your breadcrumbs, it will be all the more authentic. -- posted by French Tart

Gin and Juniper Cured Salmon - Scandinavian Gravlax

Fri, 15 Jun 2007 14:22:38 -0400

This is a slightly different Gravlax recipe than normal, as it uses gin and juniper for a clean, sophisticated and fresh taste - if you are not keen on gin - you could use vodka instead! Junipers can also be replaced by a few extra peppercorns. Gravlax (pronounced grov-lox) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure. -- posted by French Tart

Swedish Cucumber Salad - Pressgurka

Fri, 15 Jun 2007 14:32:01 -0400

This cucumber salad goes well with just any kind of meal. In Sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste. -- posted by French Tart

Norwegian Apple Cake

Sat, 16 Jun 2007 09:44:55 -0400

A classic and favourite cake recipe from Norway. The Scandinavians love using fruit in their cooking, and this apple cake is a wonderful example of a moist and fruity dessert type cake. It can be served warm or cold and freezes very well. -- posted by French Tart

Swedish Oven Pancake With Bacon

Sat, 16 Jun 2007 09:47:03 -0400

An easy and very tasty oven baked Swedish pancake with bacon - perfect for a busy weekend brunch or breakfast. Try to use high quality smoked bacon for a better flavour and taste. -- posted by French Tart

Norwegen Cookies - Berlinerkranzer

Sat, 16 Jun 2007 10:00:33 -0400

Published for the ZWT3. Norwegian wreath cookies - These are decorative holiday cookies adding quite a bright, colorful aromatic touch to your plate of cookies. This recipe comes from fooddownunder.com. -- posted by Um Safia

Midsummer Swedish Strawberry Compote - Jordgubbskräm

Sat, 16 Jun 2007 10:09:20 -0400

Midsummer would not be Midsummer without strawberries, and this is a simple Swedish recipe to make, to celebrate Midsummer, wherever you may be! In Scandinavia, the summer solstice is a magical time. The lavender twilight lasts until 11 p.m. and the day breaks again at about 2 a.m.; above the Arctic Circle, the sun doesn't sink below the horizon for weeks. This year, 2007, Midsummer Eve, the beginning of the three day official holiday, falls on June 25. Throughout Scandinavia, families and friends gather to decorate the maypole with birch leaves and wildflowers, make flower crowns for women and girls, dance around the maypole, sing summer songs and feast on pickled herring, new potatoes, and aquavit. In addition, many families have their own special foods that they traditionally serve as the Midsummer meal. These are usually dishes that can be prepared ahead of time and easily served outdoors. -- posted by French Tart

Norwegian Cloudberry Cream With Lavender and Vanilla

Sat, 16 Jun 2007 10:23:25 -0400

This is a twist on the traditional way of serving cloudberries in Norway, I have added lavender and vanilla to enhance the ephemeral flavour of this delicate arctic berry. A member of the rose family, cloudberry bushes produce delicious yellow/orange berries that are highly prized in Scandinavia. Smaller than blackberries and raspberries, cloudberries are picked at the end of July and the beginning of August. The cloudberry is almost exclusively sold fresh or made into jam, but it's also used in liqueurs and as a filling in sweets and chocolates. They are difficult to substitute - but I imagine raspberries or lingonberries would be a lovely idea if you cannot get cloudberries. -- posted by French Tart

Norwegian Pancakes - Pannekaken

Sun, 17 Jun 2007 15:50:52 -0400

I'm posting this for ZWT III. I found this gem on Allrecipes.com. It was submitted by in da wings who states: "My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture." -- posted by Happy Hippie

Norwegian Christmas Cabbage

Sun, 17 Jun 2007 16:09:33 -0400

A favorite I'm posting from Allrecipes.com. I'm posting this for ZWT III. This recipe was submitted by Finn Roed who stated: "Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds." -- posted by Happy Hippie

Norweigian Spinach Soup

Sun, 17 Jun 2007 16:15:41 -0400

A simple, non-milk based soup. Garnish w/ sliced hard-boiled eggs. -- posted by *Parsley*

Norwegian Stuffed Eggs

Sun, 17 Jun 2007 16:16:08 -0400

Prep time does not include hard boiling the eggs. Whenever I've eaten these, the eggs were sliced the short way. I can never get them to stand upright, so I slice them lengthwise. -- posted by *Parsley*

Sandy's Lefse

Sun, 17 Jun 2007 17:03:01 -0400

My friend is half Swedish and half Norwegian and she grew up in North Dakota. This is her mom's recipe. Posted for ZWT3. -- posted by Jamilah's Kitchen

Norwegian Herb-Nut Bread

Tue, 19 Jun 2007 18:45:09 -0400

A savory bread that is good with butter or cheese. It goes well with soups and stews. From "Home Cooking" by Mary Poulos Wilde. (Cooking time includes rising time). -- posted by acerast

Norwegian Pork Chops With Caraway Apples

Tue, 19 Jun 2007 18:49:03 -0400

In this recipe from Mary Poulos Wilde's "Home Cooking", pork and fruit are a winning combination. She suggests serving this with buttered noodles and mustard-glazed baby carrots. -- posted by acerast

Norwegian Skillet Chicken With Lemon and Fruit

Tue, 19 Jun 2007 18:49:41 -0400

I like skillet meals for the blending of flavors and easy clean up. Here is one in which dried fruits and lemon add vibrant flavor. You can use any one of the fruits listed or a combination of them. This is from "Home Cooking" by Mary Poulos Wilde, who suggests it be served with buttered noodles and homemade whole wheat bread. -- posted by acerast

Taste the Clouds

Tue, 19 Jun 2007 22:09:03 -0400

This is a wonderful and simple Norwegian dessert traditionally made with cloudberries. Cloudberries are aromatic and rare berries that grow in the moors and mountains in Norway. Cloudberries can be purchased online or sometimes found in specialty stores. A close relative found in Alaska, Maine and Northern Canada is the baked appleberry. If you cannot find frozen or fresh berries, you can use cloudberry preserves. In that case, use less honey. While it won't be the same, you can substitute any local berry for a delicious dessert experience. -- posted by Alskann

Kjøttsalat (Norwegian Meat Salad)

Wed, 27 Jun 2007 16:59:26 -0400

May be served as a cold main dish or as an appetizer. If served as an appetizer, number of servings changes to 6. Preparation time does not include time to cook meats. -- posted by echo echo

Old Fashioned Pound Cake & Raspberry Trifle

Mon, 16 Jul 2007 21:39:48 -0400

Elegant, rich, and BEYOND description--don't let the long list of ingredients or directions put you off--this is WELL worth the effort!!!--my family looks forward to our annual FIRST raspberry picking of the year--because THIS is the first thing I make, and we gobble it up! The authentic old-time kind of pound cake--makes three loaf-pans. Use one for this recipe, freeze the other two for future use (you'll want to make this more than once!). Trifle makes enough for ONE large serving bowl. Cooking time is "chilling time" -- posted by Debber

Jenna J

Mon, 03 Sep 2007 21:34:37 -0400

A Norwegian drink from the bar Odeon at Oslo. Taken in a book. -- posted by Boomette

Norwegian Fish Cakes

Wed, 05 Sep 2007 12:19:58 -0400

delicate and flavorful panfried fishcakes -- posted by Annebritt

Potet Klub (Norwegian Potatoes) (Could Be Gluten-Free)

Sat, 06 Oct 2007 19:30:41 -0400

This is a traditional Norwegian recipe that would be made for Christmas and other holidays. my Great-Grandmother, Mina Taylor learned from her parents who brought it with them when they emigrated from Norway in the late 18 90's. They would spend hours making this dish with a lot of steps and some difficulty. My Grandma taught me this as an easier way and can be done in about an hour or so. If you don't have a stand mixer, you can stir the potatoes by hand, but it will take more work from you and will take a little bit longer to make. Enjoy! -- posted by LDSMom128

Cissy's Stuede Poteter (Creamed Potatoes)

Wed, 02 Jan 2008 00:39:54 -0500

This is a Norwegian dish (my DIL is from Bergen Norway) but a family favorite for us here in the US for many years - especially loved by my youngest daughter who we now call Cissy. It is a great side dish for any meal and super easy to make. -- posted by Sooz Cooks

Norwegian Gold Cake

Wed, 09 Jan 2008 22:46:40 -0500

I grew up in a very Norwegian family. Both of my grandmothers made a version of this cake. I aquired this recipe when my grandma moved to a nursing home, and I was finally able to search through her secret recipes. We used to have it with coffee during our midmorning coffee break. -- posted by Girly_Girl_Lori

Sosterkake

Wed, 09 Jan 2008 23:09:54 -0500

I was a bit hesitant to post this family recipe, but I noticed that there are no recipes for this sweet bread/ cake anywhere on Recipezaar, so here it is! Enjoy! -- posted by Girly_Girl_Lori

Viking Cheese Bombe

Tue, 19 Feb 2008 03:19:24 -0500

Nope, not a Minnesota Vikings fan, not even from the Midwest. This recipe was translated from a Norweigian magazine and is the creation of the Hotel Viking in Oslo, Norway. Used 20 servings since most people will eat only a reasonable amount as part of a buffet. The cheese pairs very well with grapes. -- posted by Celticevergreen

Norwegian Green Rice Casserole

Thu, 27 Mar 2008 02:20:20 -0400

I haven't seen any green rice recipe like this one. This dish has been traditionally served at all family holidays. I don't know for a fact that this is a Norwegian recipe, but that is what I have been by my family. -- posted by Tam454

The Lost Art of Lefse Making (Step-By-Step)

Tue, 22 Apr 2008 01:01:24 -0400

This is a very traditional (and labor intensive) Lefse recipe from my town's "Lefse Lady" who made her famous Lefse in our small Norwegian town in ND. It is by Mrs. Marcus Schmidt from our town's Centennial cookbook. This is the lefse everyone in town would covet around Holiday season. I have dragged out my lefse skillet and tried it a couple times before, but never got it quite as good as hers (and it is quite a production!). I am sure it takes decades of learning to perfect. I have rewritten and reorganized it to be easier to follow with her special tips. This makes about 25-30 Lefse rounds. -- posted by Izzblizz

Lefse

Tue, 17 Jun 2008 01:50:29 -0400

Lefse is a traditional soft Norwegian flatbread made out of potatoes and cooked on a griddle. I like it with butter and cinnamon-sugar, or use it to roll up lutefisk and mashed potatoes in. My grandfather emigrated here from Norway when he was small, and I am enamored with all things Norwegian! -- posted by Viking Knitter

Lefse- Norwegian Flat Bread

Tue, 29 Jul 2008 19:06:53 -0400

This is the best Lefse you will ever taste! I have such wonderful memories of learning how to make lefse at my Aunt Gwen's. She makes this with authentic, hand made Norwegian rolling pins and lefse sticks made by her father and handed down to her by her mother. Do not fear though! Lefse can be made with regular kitchen equipment like a rolling pin and thin spatula. Traditionally this is served warm with butter or for a treat with cinnamon, sugar or jam. My family always enjoys their lefse with Lutefisk on Christmas Eve. I hate Lutefisk but LOVE lefse! Here is a great site with step by step pictures and instructions http://www.britta.com/smorgabritta/lefse/index.html. OR BETTER YET here is a video I found on the web that will explain the process much better. http://www.youtube.com/watch?v=VTmUuSoZShY *NOTE:* If making more than one batch make sure to keep them separate. ONLY MIX ONE BATCH AT A TIME as mixture will become too sticky to work with. Time does not include cooling and resting time. -- posted by mama's kitchen

Mellow Glogg for a Freezing Night

Thu, 31 Jul 2008 14:00:18 -0400

Just like you buy from the Christmas Glogg stands in Scandinavia. This is alchoholic but mellow and needs overnight preparation and the beer to soften the alchohol flavour. Well worth the effort but IT MUST BE COLD OUTSIDE! You can make the base flavouring and then store and make in smaller quantities later. -- posted by Pendiya

Summer Sunshine on a Salad Plate

Wed, 13 Aug 2008 17:19:19 -0400

Complex flavors meld into a delightfully tasteful explosion on the plate. -- posted by Debber

Norwegian Baked Cheese Omelette

Wed, 03 Sep 2008 01:13:18 -0400

This is based on a recipe from Beatrice Ojakangas' cookbook, Scandinavian Feasts. My note to self says, "Great, but makes a little"; to me this serves 2 instead of 4! Beatrice (we're on a first name basis now! I DO hope to meet my idol some day!) says, "Cheese is the backbone of the Scandinavian breakfast, and this omelette is made with nutty Norwegian jarlsberg. It is so quick, I somtimes make it for a late-night supper, too." -- posted by mersaydees

Kringla

Sat, 06 Sep 2008 11:27:25 -0400

Another family recipe from the Petzenhausers from Lake City. This is different from the recipe we use so I thought I'd post theirs here to make later -- posted by Charlotte J

Lefse

Mon, 08 Sep 2008 01:27:37 -0400

Another family recipe from the Petzenhausers from Lake City. This is different from the recipe we use so I thought I'd post it. For my husbands family they roll their lefse very thin. So when I make this recipe I'll use walnut size pieces of dough. You will need a lefse grill to make these. -- posted by Charlotte J

Norwegian Cinnamon Rolls

Mon, 06 Oct 2008 22:57:15 -0400

This is a recipe from World Class Baker Nick Malgieri. He is an excellent baker, and is known all over the world for his splendid baking abilities! These simple sugar-and-cinnamon-filled rolls are popular throughout Scandinavia, but this Norwegian version is especially good, and also quite easy to prepare. Makes 24 3-4" spiral rolls -- posted by Linda's Busy Kitchen

Uncle Odd's "krumkaker"

Sat, 08 Nov 2008 16:27:37 -0500

Traditional Norwegian christmas cookie -- posted by Silvermolly

Eple Kake - Norwegian Apple Cake

Fri, 14 Nov 2008 17:47:13 -0500

Just lovely served hot or cold, this dessert comes from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Norske Kroner - Norwegian Crowns Cookies

Sun, 16 Nov 2008 23:17:57 -0500

Chilling time not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Svisker Gröt - Norwegian Prune Pudding

Mon, 17 Nov 2008 00:37:31 -0500

A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Norwegian Smoked Salmon Roll With Cream Cheese

Wed, 03 Dec 2008 18:31:13 -0500

Got this from Costco recipe magazine. Posted for safe keeping. -- posted by I Cook Therefore I Am

Norwegian Meatballs

Thu, 18 Dec 2008 16:20:52 -0500

I tried to find this recipe on this site and couldn't, so I apologize if it's been posted before. This is a family tradition for us. My mom makes these meatballs every time we have a big family gathering and everybody eats until they're sick! :) They're just amazing! -- posted by FutureMrsStuart

Norwegian Meat Balls

Sat, 20 Dec 2008 02:47:35 -0500

Recipe from Aunt Kay. -- posted by kbksmama

Minnesota Lefse

Mon, 29 Dec 2008 22:48:22 -0500

We love this with butter, cinnamon, and sugar. So good! After moving away from Minnesota, I can't just buy lefse at the grocery store, so when I get a craving I resort to making it this way. -- posted by F-16 momma

Bergen Fish Soup

Tue, 13 Jan 2009 20:42:08 -0500

This soup is extremely good, but you MUST use only the freshest of fish to prepare it! Small fish are what you should use. You will note that the fish is not served after being used to make the soup; one Norwegian food writer suggests that you feed it to your cat! -- posted by Dan-Amer #1

Sandbakkels (Norwegian Almond Cookies)

Tue, 10 Feb 2009 14:22:04 -0500

This is a traditional Norwegian cookie. It is made by pressing the dough into Sandbakkel tins. If you don't have sandbakkel tins, miniature fluted tartlet pans would work as well. If you google "Sandbakkel tins", you will see what they look like. Recipe from my hometown's Centennial Cookbook. -- posted by Izzblizz

Ground Turkey With Gjetost Sauce

Sat, 18 Apr 2009 17:17:44 -0400

This family favorite is perfect for a quick weeknight dinner. Gjetost (pronounced "yay - toast") is also known as Norwegian brown cheese. It can be a little hard to locate, but markets with good cheese sections (such as Whole Foods) usually have it in stock. -- posted by Donna Lv.

Jarlsberg Filled Peppers (Jarlsbergfylt Paprika) from Norway

Mon, 20 Apr 2009 01:45:37 -0400

Entered for safekeeping for ZWT. From Sons of Norway website, http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=JarlsbergPeppers.html. -- posted by KateL

Rhubarb Crisp: a Celebration of Summer!

Mon, 13 Jul 2009 15:48:58 -0400

My rhubarb flourishes at the end of my clothesline, right next to a patch of hollyhocks that sway in the summer breezes. Right now there are some little birds (I can't make them out with my spotting scope) snatching up pine needles and flitting about busily. Anyway, this recipe comes from the June '09 issue of *Country Living*. I do live in the country, and have an abundance of rhubarb. It's easy to freeze the cut-up pieces, and if you toss the pieces with sugar (right in the zipper bag), you can pop it in the freezer and use them later. The extra sugar will be fine in the recipe! -- posted by Debber

Viking Meatball on a Stick - Copycat

Mon, 10 Aug 2009 10:02:11 -0400

This is food served at Fairs and Nordic gatherings.The meatballs can be made and mixed, then refrigerated, cooked partially, then dipped in a batter and deep fried to finish cooking. This is always served at the Montana State Fair. This is goooood eating!!!!! Excellent with wild game/venison/ buffalo, but make sure you add the ground pork! -- posted by Montana Heart Song

Shrimp Stuffed Tomatoes

Mon, 17 Aug 2009 12:50:53 -0400

Refreshing summertime starter, side, or brunch item. -- posted by Chef #1271862

Scandinavian Style Almond Paste

Fri, 11 Sep 2009 11:40:59 -0400

This is a wonderful almond paste to use in recipes like scones, pizzelles, almond cookies, and other pastries but is optimal for those itty bitty Danish almond cakes. I got this from a cooking magazine a few years ago. My version calls for 2 tbsp butter but you might want to up it to 3 if you find that it's not a good consistency or almond-to-butter ratio. If you don't have almond extract at hand (because you're like me and are too poor and/or lazy to buy a bottle), vanilla extract will work too. Also you need a food processor for this! -- posted by the80srule