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    172 Recipes

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    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

    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 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

    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 enjoyed this recipe last night from the Vegetarian Times (December 2011). According to the recipe description, "the inspiration for this recipe came from Chance Genovese's Italian heritage."

    Recipe #499497

    We made this recipe credited to Mark Bittman that was published in the April/May 2013 "Vegetarian Times" and really enjoyed it. My friend and I topped ours with parmesan. We used fresh thyme and the Roma tomatoes. The recipe indicates that the dish will keep for several days in the fridge or several months in the freezer.

    Recipe #499473

    DH and I loved these potatoes from the Williams-Sonoma website. We served with fish. I used salted butter.

    Recipe #494564

    This recipe came from Better Homes and Gardens and DH and I liked it very much. The burgers had great flavor and consistency. DH said so far, this has been the best meatless burger recipe we have made to date. Instead of using the country Italian bread, we just used hamburger buns. We chopped the parsley. We did not top with the Easy Tomato Sauce.

    Recipe #492925

    DH and I loved this recipe from the Williams-Sonoma website. We thought it to be really rich (not low cal) and delicious. The only modification that I made was to use soy chorizo from Trader Joes, which worked out great. This recipe uses Bomba rice (arborio) vs pasta, FYI. We made the whole dish in the Dutch oven and transferred the Dutch oven to the oven so as not to dirty another pan. Prep time includes resting time.

    Recipe #489951

    I got this "in a hurry" salsa recipe from the McCormick's website. The chipotle chile powder that I use is pretty hot and it is not McCormick's, so I might scale the powder back a little next time. Brought this to a party and it was eaten in a hurry. Because it requires very little chopping, it was ready quickly. I easily doubled the recipe with good results. Prep time does not include 30 minutes in the fridge.

    Recipe #480023

    This recipe is credited to Marie Saba from the Aug/Sept 2011 "Taste of Home" magazine, who makes this dish when she and her husband have a date night. DH and I made it last night and loved it. My curry powder tends to be on the hotter side, which gave it a nice kick. We served over jasmine rice.

    Recipe #478317

    Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time.

    Recipe #471446

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