A flavorful, satisfying meal. My family can't get enough of this and guests rave and ask for the recipe. It is so simple to throw together for a last minute cook out. These are all ingredients I keep on hand.
This is a wonderful and simple Norwegian dessert traditionally made with cloudberries. Cloudberries are aromatic and rare berries that grow in the moors and mountains in Norway. Cloudberries can be purchased online or sometimes found in specialty stores. A close relative found in Alaska, Maine and Northern Canada is the baked appleberry. If you cannot find frozen or fresh berries, you can use cloudberry preserves. In that case, use less honey. While it won't be the same, you can substitute any local berry for a delicious dessert experience.
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.
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!
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.
These chicken tacos can be simple to prepare, with practice. They are VERY delicious and addicting. In Mexico they are usually served for supper but they make a wonderful light lunch also.
This is authentic and made from scratch. The flavorful results are well worth the effort. The salsa and filling can be made a day or two ahead and refrigerated. To simplify things even more you can purchase a rotisserie chicken from the deli instead of poaching your own. Prep time does not include cooking time.
This is a simple pork and chile stew, a popular dish in the Mexican state of Colima.
It is usually served on top of a bed of plain rice (morisqueta). A curious and unique ingredient is the tomatillos (or tomate verde) that is put into the stew husks and all. The husks give it a very subtle and different flavor. As mentioned above, this is a simple dish but very delicious!
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!
This is a delicious traditional Mexican Mole'. There are a lot of ingredients, but it is easier than it looks. And very worth the effort. For the bolillos try Recipe #12298 or use a crusty roll from your local bakery.
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.
I got this recipe from a coworker. She brings this salad to all the potlucks. Everyone always devours it with raves! Everyone always wants the recipe and she was happy to oblige. Wonderful flavors! She has since moved on and so I am posting it here so I don't lose it. It is written exactly as she provided. I am going to have to look up the red pepper sauce she uses and make it to figure out the amounts. Then I will edit the recipe with more exact directions.
A simple and delicious jerk recipe created by the Exotic Epicureans for a ZWT3 challenge. This easy, versatile dish can also be made with pork or chicken. And it makes a wonderful vegetarian version. The spicy jerk seasoning is complimented by the sweetness of the mango papaya salsa.
Times indicated are for shrimp, allow more time if using chicken or pork.