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    You are in: Home / Cookbooks / ZWT II - All Chefs - Scandinavian
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    351 recipes in

    ZWT II - All Chefs - Scandinavian

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    I am one that likes dill so when I saw it used in chicken soup I had to try it.

    Recipe #137496

    4 Reviews |  By Brenda.

    I found this interesting soft, flat, potato type bread on a web site for while gathering recipes for the Zaar World Tour II- I am guessing at the cooking time and number of servings.

    Recipe #168845

    This recipe is by Mark Bittman. From Scandinavia.

    Recipe #169055

    Nice refreshing drink for summer or anytime! From New Scandinavian Cooking and Absolut.com, what's more Scandinavian than vodka? For world tour 2006.

    Recipe #169648

    Glögg, pronounced gloog, is a high octane, hot mulled wine made with a potpourri of spices and red wine, port, and brandy. It is the perfect cold weather drink, warming the body and soul from the inside out. There is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain. Drink while seated and give your car keys to a friend.

    Recipe #169759

    A Swedish/Norwegian dish from Classic Scandinavian Cooking by Nika Hazelton. Posted for Zaar World Tour II thanks to some help from my friend MP.

    Recipe #170749

    The sugar and dill in this glaze is used to cure gravlax by Scandinavian-Americans in Minnesota, but the combination works just as well on the grill. This is a "Staff Favorite" at Food & Wine Magazine. This recipe also works well in the oven. The lightly caramelized sweet mustard glaze and rich, smoky flavors here will find echoes in an oak-aged Chardonnay.

    Recipe #133080

    A great Scandinavian sandwich that is excellent with a nice bisque! For a Finnish touch, add hard-boiled egg to the sandwich! This would also make a great appetizer or finger food plate. Just cut bread into small pieces and serve. This can also be eaten as a wrap in a tortilla shell.

    Recipe #133943

    Delicious Tårta from Aquavit: and the New Scandinavian Cuisine by Marcus Samuelsson, probably the most famous Scandinavian Chef in the United States.

    Recipe #136331

    Prunes really go well with pork and this recipe has them inside the pork and in the sauce. The pork takes on a delicious sweet flavor from the prunes. This recipe is from Chef Marcus Samuelsson of Aquavit. Samuelsson pairs this dish with red cabbage and roasted potatoes and serves with lingonberry preserves or fresh cranberry relish. Variations: For a richer sauce use a good quality fresh or frozen veal stock.

    Recipe #136333

    Cod is perfect for this recipe since it is so easy to insert herbs under the skin. Scandinavians love rutabaga. It is one of the few vegetables to last through the long cold winter. Infused with vanilla, it makes the most interesting contrast to the lightly salted fresh cod. Recipe adapted from Andreas Viestad from Kitchen of Light.

    Recipe #136336

    North Karelia is the birthplace of the delicious Karelian pasties. Although they are eaten throughout Finland, the Joensuu version, spread with real butter, is the genuine article. Butter, often mixed with boiled egg (munavoi), is spread over the hot pasties before eating. They are eaten for breakfast as well as snacks. Following are two versions, with rice being the more traditional/popular variation.

    Recipe #136480

    These burgers are tasty, hearty, moist and very easy to make. The flavors are simply fabulous. The recipe comes from Rachael Ray. Tip: Put the cheese in the freezer while you prep everything - just 10 minutes in a deep freeze makes the dicing a lot easier.

    Recipe #136553

    These simple shrimp toast make a great presentation. Green mayonnaise is easy to make and your favorite herbs can be substituted as desired. Mâche is the ideal garnish: it is usually sold with the fresh herbs in the produce section.

    Recipe #136585

    Not your typical boring rice! Dill, cardamom and jalapeño come together to lend an interesting twist that really pumps up this rice dish from Operakällaren in Stokholm. Packed with flavor, this rice is terrific with poultry or seafood entrees.

    Recipe #136599

    Scandinavian salmon dish that is served in a beautiful edible package from Marcus Samuelsson of Aquavit. This is perfect for dinner or even a special occasion. Wine Suggestion: Riesling or Gewurztraminer

    Recipe #136748

    Wasabi horseradish kicks up the flavor of these flaky crabmeat-filled appetizers. Created by Laurie McGraw, Pillsbury Bake-Off 41 Contestant.

    Recipe #137076

    It's very much like an Italian pizza, but lighter and more delicate. It's usually made on a puff-pastry dough, though some recipes allow for the use of bread-dough. One warning is that the pizza is very light, specially if you use a puff-pastry dough, this means that you shouldn't count on people getting very filled with it. This recipe is for one pie that will serve four people, but you may want to double it and make two. It's that good. Popular pizza toppings in Sweeden include bananas and curry (or the Tropicana - curry, bananas, ham, and mushrooms), or artichoke hearts and roast beef,fried eggs and prawns. The Venus: Tabasco, ground beef, chili, garlic and onion. Africana: curry, bananas, pineapple. Cozze: Mozzarella, mussels, giant shrimp, garlic and parsley. Viking Pizza: prawns, curry powder, chilli, peanuts, pineapple and bearnaise sauce. Swedish pizzas employ a fascinating range of food combinations and that, usually, these food combinations are surprising delicious. The Fromage Blanc needs to chill for 12 hours.

    Recipe #137196

    A quick and easy salad recipe that is perfect for the summer. Great with BBQ food! The Tarragon wine vinegar really gives this a wonderful flavor. It should chill for at least 2 hours before serving. Recipe adapted from Scandinavian Spice Company for the Zaar World Tour II.

    Recipe #169937

    This is a fun and tasty snack you can make when camping or around an outdoor fire from Andreas Viestad of New Scandinavian Cooking. The dough is rolled up on a stick and baked over an open fire. Make sure not to bake the bread directly in or over the fire, as that will char the bread without baking it. Great recipe for kids!

    Recipe #169959

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