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    172 Recipes

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    From Saveur. I found this recipe when looking up Scandinavian recipes.

    Recipe #504602

    From Scandinavianfood.about.com. According to the recipe description, use powdered saffron or crumble dried saffron threads between your fingers or in a mortar and pestle before adding to the soup.

    Recipe #504596

    From the scandinavianfood.about.com website, spelt is indicated as "Scandinavia's favorite grain." Wholegrain speltberries can be found at natural food stores. According to the author, "This is one of those great Scandinavian recipes that's just as good, if not better, served the next day." Prep time does not include 30 minute chill time.

    Recipe #504595

    From Gourmet March 2007. According to the recipe description, "This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus."

    Recipe #504592

    This gets rave reviews on Epicurious. Its from Bon Appetit, March 2004. According to the recipe description, start the gravlax at least two days in advance (the sauce can also be prepared ahead of time, leaving just quick assembly on the day of your party). Pairs nicely with champagne or sparkling wine. NOTE: Prep time does not include the 2-3 days refrigeration time for the gravlax. Prepare accordingly.

    Recipe #504590

    From Scandinavianfood.about.com. An option is to sprinkle in 1/4 cup crisply fried bacon and serve in lieu of baked potatoes with steak or fish.

    Recipe #504587

    Posting to try from the BBC.co.uk site. This recipe is credited to Brian Turner from "Ready, Steady, Cook."

    Recipe #504585

    I have not tried this yet, but it looks right up my alley. This recipe is from Williams-Sonoma Easy Entertaining. The recipe description says for variation, you can substitute pesto for the eggplant spread. Other cheeses, such as smoked fontina or pepper jack are also nice. The recipe also work well when grilled in a panini-style sandwich press. The recipe says it serves 8, but it looks like you can serve bigger slices for a lunch sandwich for fewer people.

    Recipe #504583

    I got this recipe from the Cooks.com website. I haven't tried it yet, but it looks like other types of salad that I like. Prep/cook time does not include time to hard boil the eggs.

    Recipe #503886

    I got this cocktail recipe by Chuck Taggart on the gumbopages.com website. This drink is strong, but it is refreshing on a hot day. According to Chuck, "this drink was supposedly invented at a New Orleans joint called Santina's Saloon in the mid 1800s...The traditional spirit for this drink is brandy or Cognac, but bourbon has been known to be substituted." I used brandy, and Patron citronage for Cointreau. DH said simple syrup and sugar syrup are the same thing.

    Recipe #503878

    From the Fox13now.com website credited to Jennifer Burns of Dan's Market. I made a half batch of this egg salad for lunch today. Actually, I used 4 eggs (what I had on hand) and halved the other ingredients. I used pickle relish for the dill pickle. Be careful with your cajun seasoning. I read somewhere that paprika should be the highest proportion in a good Cajun seasoning. Other types can be heavy on the salt (like the one I used) so my salad was a little salty when tasted on its own, but fine once I put it into a sandwich. I did not use salt and pepper to taste. I served on toasted English muffins with tomatoes, but skipped the lettuce. Prep was very fast for me because I used an egg cooker. The recipe does not reflect time to hard boil the eggs.

    Recipe #503874

    I thought this recipe was not only easy to make, it was fantastic. I made it for my lunch today. It is from the VeganDadblogspot.com. While the chickpea cakes were good on their own, I thought they were even better with Recipe #503808 (not vegan) dolloped on top. A remoulade sauce would also probably be very good. Vegan Dad said he made these mild in order to be kid friendly. I increased the cayenne (several pinches) and I used a couple teaspoons of hot sauce. Do what suits your tastes. He served for dinner along with a rice dish. Vegan Dad also says if you have trouble forming the patties (I didn't), add some more cornstarch to hold it all together. Mine held their shape throughout the frying. Prep time includes 30 minute chill time.

    Recipe #503810

    This recipe is from the Whole Foods site and the one that they posted as going over their mini crab cakes recipe. I served it over a vegan recipe that I posted for Recipe #503810. Warning: I found this to be very spicy (and I like spicy). You may wish to start with 1 tsp of hot pepper sauce, try it, and add more to taste. I made this in my mini food processor. I'm not that good with eyeballing measurements, but I would say the yield looks like about 3/4 cup to me or so.

    Recipe #503808

    I made this tasty "meatloaf" for dinner tonight. It is from the Vegandad.blogspot.com site. DH said, "this is pretty good for being vegan." Next time, I will make more sauce, maybe even double it. I found that I did not have any "excess" sauce to spoon over my loaves. Also, I had a little less than 1/2 cup of brown sugar on hand, which was fine for our tastes, as I don't like things too sweet. I may even cut back to 1/4 cup next time. The recipe did not say to use prepared mustard so I used dried. The cayenne is to taste, but that part keeps disappearing. I grated the onion in my mini food processor as I was tired of using the box grater after the tempeh. I served with mashed potatoes and roasted broccoli.

    Recipe #503699

    DH and I enjoyed this decadent recipe for brunch today. I did not have store bought Creole mustard, so we used Recipe #38148. We skipped the reserving of the egg yolks to scatter on the finished dish as it was just us eating and we didn't really care about the garnish. I used my egg maker for the hard cooked eggs. From southernfood.about.com

    Recipe #503340

    This recipe differs a bit from the others already posted in that it contains egg and simple syrup. I enjoyed this today with my Sunday brunch. It is from the Nola Cuisine website. I didn't have freshly grated nutmeg for garnish so I sprinkled a bit of ground nutmeg on top and it was still good.

    Recipe #503336

    DH and I made this winner from the BistroKatie.com website. She says it is an adaptation from Isa Chandra Moskowitz's "Appetite for Reduction." According to the author, chiffonading the collards (stacking them one on top of the other, rolling them up and slicing the roll) is one of the easiest ways to chop them, which is what we did. This was healthy yet very flavorful and spicy. DH indicated that he was surprised by how much he liked it, helped himself to two servings and indicated that he would like to have this again. We served over Recipe #373373 for authenticity.

    Recipe #503234

    Made this yummy spicy salad for lunch today. DH and I liked it a lot. It's from the BistroKatie.com blog. Cook time includes cooling time for the bulgur.

    Recipe #503232

    DH and I made this recipe last night. It is from the Once Again Brand of products listed in an ad in the Vegetarian Times. I was really glad we tried this recipe. We really enjoyed it. Do use a nice store bought or homemade tzatziki sauce on top of the burgers as they benefit from the added moisture. While the ingredient list looks long, most go right into a food processor and it does not take long to prep at all.

    Recipe #503095

    I made this really easy recipe from the Vegetarian Times website. It says it is from the March 2012 issue. This was perfect for a weeknight and I bought pre-cut butternut squash to save time. Next time, I would make it a little spicier by adding more curry paste, but that is personal preference. I would also simmer the butternut for longer for a softer consistency. I made this in my Dutch oven and served over black forbidden rice as the recipe suggested for nice color contrast. The recipe says that most Thai green curry pastes (unlike red and yellow) are Vegan, particularly the one made by Thai Kitchen, which I used.

    Recipe #502872

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