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    You are in: Home / Cookbooks / Zaar-Scandinavian Recipes
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    85 recipes in

    Zaar-Scandinavian Recipes

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    These muffins are great grabbed straight out of the oven, warm with vanilla ice cream or with a steaming cup of coffee for breakfast. The addition of sour cream makes these muffins super moist, with a awesome rich flavor. This recipe makes two dozen muffins, which is a great because you can share with friends! Use your favorite apples, this recipe used Northern Spy. Honey Crisp are one of my favorite apples, along with Gala and Fuji. A tart apple would do well here too. Adapted from Celebrating Simplicity with Chef Stacy de Hass.

    Recipe #405878

    A delicious bread. Try not to eat the whole loaf at one sitting! Adapted from Cook Now Serve Later cookbook. New England, Scandinavian, Mid Atlantic, South, West, Mid West

    Recipe #146444

    From Ree Drummond of Pioneer Woman fame, this is so good.

    Recipe #506514

    This is an appetizer that Caprial Pence serves at her restaraunt in Portland,Oregon, called the Westmoreland Bistro. They serve this with Ginger, Carrot, and Daikon Salad and wasabi creme fraiche. Be sure to slice the salmon as thin as possible when you serve it. Cook time is marinating time.

    Recipe #118192

    Asparagus is high in folate, found to reduce your risk of colon cancer and Parkinson like abnormalities. A good reason to eat this delicious vegetable! Adapted from BH&G.

    Recipe #169798

    This is a quick and easy recipe. It can be served as an everyday kind of meal or as the main course of an elaborate and elegant dinner. From the Moosewood Restaraunt Low-Fat Favorites Cookbook. Prep time includes marinating time. This is an English recipe.

    Recipe #43582

    A great way to fix fish, from Cooks.com.

    Recipe #504276

    This is a whopping good dinner! Serve up with fresh cooked veggies and a nice salad! This came from an olive oil cooking site.

    Recipe #107330

    Nutty tasting barley and sweet celery root turn this soup into comfort food! To speed up cooking time, replace the pearl barley with quick-cooking barley, add it with the carrots and celery root and simmer the soup for about 20 minutes total. Adapted from Vegetarian Times magazine(2006).

    Recipe #205978

    In Finland, they eat lots of berries, blueberries being one of their favorites. I have made this vegan by using non dairy milk, but in Finland they use fresh cow's milk. Adapted from Gimme Some Oven.

    Recipe #501599

    This makes a romantic evening( or lunch) for two. Lovely! Prep time includes marinating time. From Joyce Maurer in Christmas, Fla.

    Recipe #74517

    I took the best of two recipes from the web and put them together.

    Recipe #505462

    Who knew juniper berries are outstanding with cabbage? The cream mixes with the juices, turning into a thin sauce. Serve with noodles, rice, kasha, etc. Enjoy! Did you know juniper berries have been found buried in ancient Egyptian tombs? Adapted from Vegetarian Cooking for Everyone by Deborah Madison. There is an extra recipe included here for using this recipe and stuffing cabbage leaves with a cube of Blue cheese.

    Recipe #430289

    It's Sunday morning, and you want coffeecake, a good cup of coffee, and your newspaper. Try this coffeecake! From Vegetarian Planet. New England, Scandinavian

    Recipe #144524

    This soup is just as tasty hot as it is cold. However you serve this, add the garnish at the last minute to preserve its contrasting texture. From Country Living magazine.

    Recipe #131834

    Cauliflower, all spiced up! Yum! This came from Gourmet Magazine.

    Recipe #56101

    I have been craving the cool crispiness of fresh celery. Now teamed with creamy chunks of tangy blue cheese, it's so simple and so pleasing. Serve with rice pilaf or polenta cutlets. Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recomended cheeses are Maytag, mellow Danish, and Buttermilk Blue.

    Recipe #264481

    Delicious on fruit salad but also on such diverse dishes as puddings and pancakes. From mindspring.

    Recipe #504274

    You can start this a day ahead to marinate the beets overnight. Grate the rind of the orange before juicing it to make it easy! Adapted from Cooking Light magazine. This recipe actually has it's roots in Eastern Europe and Scandinavia-now there's fusion for ya!

    Recipe #169987

    Fresh light hors d'oeuvres that are quick, easy and tasty! Great for weeknights, dinner partys, or set out as snacks. Adapted from Whole Foods.

    Recipe #443880

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