"Great Norwegian Recipes:Free recipe,Food recipe,easy recipe,Trondesk recipe"

Explore Great Norwegian Recipes! Some people make a combination of south Norwegian and central Norwegian cuisine, some mostly like to make Northern Norwegian food. Many people think that Scandinavian cuisine is a very basic and simple food, but it's really far from that. There are variety of Norwegian dishes in Norway. Let's talk about some easy recipes.Enjoy our free recipe!

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Short on time but still want to sit down to a delicious dinner with your loved ones? These recipes are ready to eat in an hour or less.

It is amazing that so many authentic and Great Norwegian Recipes come from a country as small as Norway! Do you want to read another Great Norwegian Recipes?

1/2 fryer, cut in serving pieces 1 medium onion, finely chopped
1/4 cup oil paprika
salt and pepper

Season fryer generously with paprika, salt and pepper. Heat oil in heavy bottomed pot with a lid. Fry the chicken to a golden brown, turning the pieces occasionally. When meat is brown cover with lid and reduce heat. Cook about 30 minutes, adding a tablespoon water if necessary. Uncover and add onion. Cover and cook until tender, stirring occasionally. Serve with cooked rice.

Many of Trøndesk recipes are associated with special occasions like a traditional Norwegian Christmas.
Norwegian women are great at baking cakes, various breads and ice creams.

INGREDIENTS

10 pieces potatoes
1 piece of vegetable bullion
3 dl milk
2 ss butter
½ ts salt
¼ ts pepper
100 g white cheese
200 g bacon
300 g mushroom
4 ss green onion
4 apples

INSTRUCTIONS

Peel off the potatoes and put them in the boiling water.
Fry bacon with green union in a pan.
Wash apples and cut them in small pieces. Put oil in another pan if you have and fry them with dash of cinnamon. Then add apples in the bacon and union along with mushroom. Fry them about 10 minutes.
When your potatoes are coked, mash them and add butter and milk in it.
Serve them with bacon and apples as it is shown in the above picture.

Great Norwegian Recipes! Barley Beef soup!

This thick soup is easy to make and can be reheated when needed.

INGREDIENTS

1 lb. beef stew meat soup bone
3 quarts water
2 to 3 tsp. salt , dash of pepper
1 small onion
3 medium carrots ,sliced
3 stalks celery, sliced
1/2 cup barley

optional additives :

1 cup canned tomatoes
1 peeled ,diced turnip

Combine the first six ingredients. Bring to boil ,lower heat and simmer an hour.Remove the soup bone and add vegetables .Continue simmering until vegetables are tender. Season it.

PORK POT ROAST

INGREDIENTS

2 1/2 or 3 pound pork shoulder roast 4 tablespoons cooking oil
1 tablespoon prepared mustard salt and red pepper to taste
1/4 cup all-purpose flour 1 clove garlic, chopped

INSTRUCTIONS

One or two hours before cooking the roast, season generously with salt and pepper. Insert slivers of garlic in slits in roast made with a sharp knife. Rub mustard all over the meat. Wrap well in foil and place in refrigerator until ready to cook.
When ready to cook, coat all sides with flour. Heat cooking oil in a large pot and cook meat to a golden brown on all sides. Cover pot with a tight fitting lid, turn the heat low and cook about 2 more hours. If heat is low enough you should not have to add any water, but turn meat frequently, careful not to prick with a sharp object for fear of losing the precious juices.

MAKE THE GRAVY AS FOLLOWS:

Fat from the meat and pan drippings 1 1/2 cups water
1 medium onion, grated 1 small piece of celery, chopped
1 heaping tablespoon cornstarch with 1/4 cup water

Cook onion and celery in meat drippings until clear and tender, stirring occasionally. Add water. When liquid comes to a boil, add cornstarch mixture. Cook until thick and smooth. Add more seasoning (salt and pepper) if necessary.

STUFFED CRAW FISH BISQUE HEADS

INGREDIENTS

1 - 1/2 cup craw fish tails, cut in small pieces 2 slices stale bread, soaked in 1/4 cup milk
25 more or less, craw fish heads 2 tablespoons of well beaten egg
3 tablespoons butter or margarine 1/3 cup water, mixed with craw fish fat
1 medium onion, chopped 3/4 cup cracker crumbs
1 stick celery, chopped 1 more tablespoon butter
1 clove garlic, mashed 2 tablespoon Parmesan cheese
1 teaspoon salt 1/2 teaspoon red pepper

INSTRUCTIONS

Cook onion, celery and garlic in butter over medium heat until tender, stirring occasionally; add bread soaked in milk; stir until glossy and bread leaves the pot clean. Stir in the egg; add salt and pepper, set aside to cool.
In another saucepan, heat water, craw fish fat and remaining butter. Let cool to lukewarm, then add cracker crumbs; stir in the cooked onion and bread mixture. Beat until smooth, then add craw fish tails; mix well. Season again if needed. Add Parmesan cheese. Stuff craw fish heads with the mixture, then fry.
Coating for frying:

1/2 cup all-purpose flour 3 tablespoon milk

1 egg, mixed with 1/2 cup cracker meal or crumbs

INSTRUCTIONS

Cover all the heads with flour, then with well beaten egg and milk; then with cracker meal. Fry them in deep fat.
COOKING TIP: Once craw fish bisque heads are coated for frying they can be chilled for many hours.
COOKING TIP: For stuffed craw fish bisque heads to be served in bisque, bake only 15 minutes in 350 degree oven. Add to bisque and heat through. Serve over cooked rice. Use about 4 stuffed heads per serving.

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