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    You are in: Home / Cookbooks / GG Scandinavian Ckbk - 1st Submission
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    87 recipes in

    GG Scandinavian Ckbk - 1st Submission

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    Displaying up to 20 pages of results. To see all results, or register.

    Based on a recipe from Ray Foley’s the Ultimate Little Martini Book containing over 1000 martini recipes.

    Recipe #426700

    4 Reviews |  By twissis

    *Kokkteilsosa* in Icelandic, this recipe from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir surprised me - mainly due to her intro: "This universal dipping sauce became popular in Iceland in the 1960s & is served w/chips, hamburgers, fried & deep-fried fish, fried chicken & other types of fast food. Some people even put it on their pizza." IMO this sauce is much more unique to Iceland than it is universal to anywhere in the universe! (Time does not include chill time) *Enjoy* !

    Recipe #254672

    Smorrebrod is an open faced sandwich from Denmark. There are several great remoulade recipes on 'zaar to choose from. This recipe makes one sandwich, but is easily multiplied to serve more. From Saveur magazine, for ZWT6.

    Recipe #425070

    A fluffy dessert served in small bowls with crisp almond cookies, or used in a torte. Norwegian recipe from ancestry.com for ZWT6.

    Recipe #428173

    7 Reviews |  By twissis

    *This recipe is a personal treasure* ! The literal translation of the Icelandic word *Gravlaxsosa* is "smoked (or pickled) salmon sauce", but its versatility widens its use horizons. When I 1st came to Iceland & tasted this, I was in love for a lifetime. I've always bought it in commercially prepared jars, but only just recently acquired the recipe for it. I promise you will adore this easy-fix taste sensation! (Time does not include overnight refrigeration)

    Recipe #225428

    3 Reviews |  By twissis

    *Raekjusalat" in Icelandic, this shrimp salad recipe is from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro, "Salad dips like this have been very popular in Iceland since the 1960s. They are usually served on crackers at parties or used as sandwich filling much like in the U.S." (This recipe begins w/eggs already hard-boiled, so that cooking time has not been included" *Enjoy* !

    Recipe #254529

    A sophisticated spread for crackers or canapes. A great addition to a Smorgesbrod setting!

    Recipe #61797

    An economical dessert to make, using up applesauce and stale bread crumbs. A Danish version of the trifle, and my version of the Danish original.

    Recipe #170464

    Based on a recipe from Otava’s book, New Flavours from Finland. These starters are wonderful served with beer or mineral water and a frosted glass of vodka. It is recommended these be served with boiled potatoes and sour-dough rye bread. Cook time does not include 24 hour freezer time.

    Recipe #425479

    A very easy, very tasty way to incorporate more fish in our diet.

    Recipe #77489

    Sandwich loaves, or ‘bread cakes’ as they are called in Iceland, are an enduring presence at Icelandic celebrations where cakes are served. While the fillings have changed over the years and they don’t use half as much mayonnaise in them as once was the case, yet they continue to be a vehicle for cooks to display their talents with garnish, and are a savory palate cleanser in between nibbles of all the sweet cakes usually served at traditional birthday parties. See note at end of recipe regarding the bread that is used. Recipe is from icecook.blogspot.com. Posted for ZWT9.

    Recipe #504593

    Based on a recipe from Otava’s book, New Flavours from Finland. Cook time doesn’t include 24 hours marinating time. This starter goes well with dark bread, beer, and chilled schnapps.

    Recipe #503561

    9 Reviews |  By twissis

    In Scandanavia, the word pancake is an almost generic term used for crepes, omelets & true pancakes, but mostly for crepes & omelets. The origin of this recipe is my “Classic Scandanavian Cooking” by Nika Hazelton cookbook & the intro suggests using a very tasty & full-flavored bacon for the best result. If I were in the US & making this dish, I’d be using a thick-sliced peppered bacon or good maple-flavored bacon.

    Recipe #168286

    How to make fresh butter yourself. This is a great project for a school class, using smaller amounts of cream and baby food jars. It tastes so much better than margarine, even with almost expired cream :-) Using 1 cup of cream , you will end up with about 1 cup of butter and 1/2 cup of buttermilk. I don't like to put salt in mine, but it helps preserve the butter, especially if you keep it in a butter bell.

    Recipe #182268

    An easy and yummy sounding little treat! Old Fashioned Swedish candy, but I'm not sure of the yield as it only states 4 servings. What is serving size? Depends on how good it is! Posted for ZWT9 Scandinavia.

    Recipe #504566

    Based on a recipe from Anna-Maija’s and Juha Tanttu’s book, Food from Finland. Short of knowing a fisherman, I get my salmon for this from a reliable sushi-grade fish monger. In Portland, Maine, this would be Brown’s Trading Company. If anyone in Maine knows of another reliable source, please let me know!

    Recipe #503144

    2 Reviews |  By twissis

    This great no-cook recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series is packed w/flavor + texture & perfect for a light lunch, patio party fare & to-go occasions (Time includes 15 min to shred, grate & chop ingredients). *Enjoy*

    Recipe #239106

    7 Reviews |  By twissis

    The Jun-Aug Icelandic fishing season begins in a few dys & this versatile recipe by Dumont Monte from his cookbook simply titled *Salmon* will be among the 1st I try when our supply of smoked salmon is replenished in our freezer. While not a burger in the traditional sense as it is not cooked -- it is definitely an easy-fix that is ideal for light lunch fare & is ingredient-friendly for a to-go occasion, camping or fishing trip + cold food patio party. As written, the recipe gives both metric + US measurements & I entered it that way as well. (This is a *No Cook* recipe, but 15 min was allowed for ingredient prep & 5 min for assembly) *Enjoy* !

    Recipe #306206

    There's no real cooking time to this recipe - but there is 1 1/2 hours of 'setting' time in the refrigerator. This is a lovely appetizer.

    Recipe #63182

    Chocolatey croissant rolls. Use 2 regular sized cans of croissant dough. Based on a recipe from ricettedalmondo.it For ZWT7.

    Recipe #457316

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