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This is very easy and delicious. Use Cortland, Rome, Golden Delicious or McIntosh Apples. By Mark Bittman.

Recipe #170766

This recipe is from Scandinavia. Posted for ZWT 2006. Preparation time does not include time to chill the pudding.

Recipe #170717

From Food and Wine magazine. They say that since the baking powder, which lightens the muffins, is activated by moisture, get the batter in the oven immediately. For softer edges, use liners; for crisper edges, use a well-greased, unlined pan. I used 2% milk and they came out great. These are easy to make and delicious!

Recipe #213306

This is from our local paper. It is a very nice lunch or light dinner dish.

Recipe #175911

These are the best crab cakes I have ever had! You have to use the freshest crabmeat. Everyone raves about these crab cakes The lemon juice and zest give these cakes a fresh, light taste.. I hope you enjoy them. The Herbed Mayonnaise is recipe#

Recipe #282377

This recipe is by Mark Bittman. From Scandinavia.

Recipe #169055

This is from Oval vodka. It was created for tax day, hence the name. I have not yet tried it but is sounds wonderful!!!

Recipe #369276

This salmon is delicious! Easy to prepare. Serve this plain with lemon wedges or with a Mustard Dill Sauce. Cooking time is the time to cure the salmon. This is from Mark Bittman.

Recipe #427303

This is such a summer time recipe. The vinaigrette recipe makes more than you will need. It is great also on aa a salad dressing. It lasts up to 1 week.

Recipe #170512

This is from our local paper. It sounds yummy!

Recipe #168456

This recipe is to go with my crab cake recipe I submitted today. But it is delicious to use when making tuna salad. Also great with sandwiches.

Recipe #282380

I had this this weekend! Yummy! Rim the glass with cocoa or sugar. We used Ketel One Vodka and it was delicious.

Recipe #282550

This sauce is great with cold vegetables, gravlax, cold meats and sandwiches. From Mark Bittman.

Recipe #427302

This is a great way to use up leftovers. You can also use leftover pork for this recipe. This recipe is from Mark Bittman. He says that serving this with raw eggs is a Swedish tradition but you can serve this with fried or poached eggs.

Recipe #427305

Recipe #152576

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