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ZWT - European Union

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A flavorful main dish from Estonia. This is traditionally served with crisp fried potato patties. Posted for ZWT4.

Recipe #305832

7 Reviews |  By Alskann

This is VERY easy to make and absolutely wonderful. It disappears quickly!! I got the recipe from my friend in Quebec. The original was brought over from France when the first settlers arrived in "Nouvelle France" or Quebec. Somewhere over time it became "Grand-pere" when someone substituted maple syrup for the brown sugar/water mix. Both versions are INCREDIBLY DELICIOUS! It is wonderful served warm with vanilla ice cream or cool whip. It also good served cold or room temperature.

Recipe #67296

2 Reviews |  By Alskann

This recipe comes from my friend Marie. Everyone that tries these love them!

Recipe #206689

2 Reviews |  By Alskann

Another recipe I found while searching for ZWT3. This one sounds delicious. I can't wait to try it.

Recipe #229635

5 Reviews |  By Alskann

I found this recipe in the November 1995 issue of Bon Appetit. It is a moist, sweet cornbread that makes a nice accompaniment to breakfast, lunch, or dinner. It is also delicious right out of the oven slathered in butter. You can prepare it a day ahead, just cool the bread completely, cover with foil and store at room temperature. This also makes yummy muffins.

Recipe #235809

This is a very simple, typical Swedish family stew that delivers a taste that is oh so satisfying. Make it in an enameled cast iron casserole or other oven safe dish because this goes into a very hot oven for quite a while. All the liquid gets absorbed and the casserole becomes good and crusty - but delicious!

Recipe #235804

This is a traditional herring potato casserole. It wills serve 6 for dinner or 8 or more for a smorgasborg. Times do not reflect the soaking time if using salt herring. If Salt herring is not available see variations below or use a firm fleshed white fish as substitute.

Recipe #235761

This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.

Recipe #234811

2 Reviews |  By Alskann

Growing up as a young girl, my best friend's mom would make these. She was born in Finland and came over to America as a young girl and was raised in Ishpeming, Michigan. The family migrated out west after she married and had her own family. Her kitchen always had the most wonderful aroma of good things baking. Her pasties and braided bread were the best!

Recipe #234796

1 Reviews |  By Alskann

This doesn't have the typical pie crusts that Americans are used to. Instead, it is more like a coffee cake or cobbler. The batter is mixed with the apples and the whole mixture is baked in a pie plate. Much easier than a traditional crusted pie, and a nice change of pace with a delicious topping.

Recipe #234756

2 Reviews |  By Alskann

Delicious, decadent, chocolate fix - worth the effort!

Recipe #233271

Grilled Tenderloin Skewers with red wine and tomato sauce. A delicious summertime favorite from France. Cooking time includes marinating time.

Recipe #233040

1 Reviews |  By Alskann

A delicious French Deviled Crab Soufflé.

Recipe #232961

5 Reviews |  By Alskann

A friend gave me this recipe. Not sure where she got it, but the name sure fits. This makes a wonderful weekend brunch dish!

Recipe #232960

1 Reviews |  By Alskann

A French classic Salmon and Spinach terrine recipe. Delicious served with a nice rice pilaf.

Recipe #232765

2 Reviews |  By Alskann

This is a delicious traditional Spanish dessert and is similar to cold custard, but creamier and with a hint of cinnamon.

Recipe #230495

5 Reviews |  By Alskann

A delicious way to serve polish sausage.

Recipe #229771

3 Reviews |  By Alskann

Serve on a plate with rice and vegetables or served up on a bun with lots of onions, this is a very popular way to enjoy beef steak.

Recipe #229637

This delicious and impressive French dessert was actually an accident. Created out of a mistake made by a fourteen year-old assistant waiter Henri Carpentier (1880-1961) in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England. Preparing the meal, the chafing dish of cordials caught fire. No time to start over, he tasted the dish and found the flavor delightful --- the flame was just the thing to bring all the flavors perfectly together ... the Prince and guests were impressed and Henri named the dish after the Princess. Times do not reflect time to make vanilla sugar or orange & lemon zests. (note: vanilla sugar may also be purchased)

Recipe #233039

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