tag:blogger.com,1999:blog-35208907976950631142024-03-12T19:43:19.802-07:00NORWEGIAN RECIPEShadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-3520890797695063114.post-34558699772290874762023-05-11T21:32:00.000-07:002023-05-11T21:32:23.621-07:00Norwegian Cardamom Coffeecake<a href="http://3.bp.blogspot.com/__3dSga1G1eI/TOy7Hiaea6I/AAAAAAAAAi4/0SM-fY3wl5I/s1600/norwegian%2Brecipe%2Bcoffee%2Bcake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" norwegian="" src="http://3.bp.blogspot.com/__3dSga1G1eI/TOy7Hiaea6I/AAAAAAAAAi4/0SM-fY3wl5I/s320/norwegian%2Brecipe%2Bcoffee%2Bcake.jpg" style="cursor: pointer; float: left; height: 183px; margin: 0px 10px 10px 0px; width: 276px;" /></a>
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</span></span></div><div><span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: x-large;"><br /></span></span></span></div><div><span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: x-large;"><br /></span></span></span></div><div><span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: x-large;"><br /></span></span></span></div><div><span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: x-large;"><br /></span></span></span></div><div><span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: x-large;"><br /></span></span></span></div><div><span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: x-large;"><br /></span></span></span></div><div><span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: x-large;">Norwegian Cardamom Coffeecake</span></span></span> </div><div><br /></div><div><div>A pleasant Norwegian plans to attempt !</div><div><br /></div><div>Norwegian Recipe INGREDIENTS</div><div><br /></div><div>10 vanilla wafer treats, squashed into pieces</div><div>1 3/4 cups flour</div><div>1 teaspoon baking pop</div><div>1 cup sugar</div><div>1 stick (1/2 cup) unsalted spread</div><div>3 eggs</div><div>2 teaspoons ground cardamom</div><div>1/2 teaspoon ground cinnamon</div><div>2/3 cup sharp cream</div><div>Confectioners' sugar</div><div><br /></div><div>Norwegian Recipe INSTRUCTIONS</div><div><br /></div><div>1. Heat stove to 350 degrees. Oil a 9-inch tube or bundt dish with spread; dust with treat morsels. Put away. Join flour and baking soft drink in little bowl; put away.</div><div><a href="https://albanian-recipes.blogspot.com/2010/09/albanian-vegetable-pies-byrek-shqiptar.html">Albanian-vegetable-pies-byrek-shqiptar.</a></div><div> 2. Place sugar and margarine in bowl of electric blender; beat until light and soft, 3 minutes. Add eggs, each in turn, beating after every option, around 5 minutes all out. Beat in cardamom and cinnamon. Add flour combination; beat until recently joined. Add harsh cream; beat until smooth, around 1 moment. Empty hitter into skillet.</div><div><a href="https://macaroni-grillrecipes.blogspot.com/2017/04/romanos-macaroni-grill-penne-rustica.html">Romanos-macaroni-grill-penne-rustica.</a></div><div> 3. Prepare until toothpick embedded in focus of cake tells the truth, around 50 minutes. Let stand 5 minutes; turn out on a wire rack. Cool totally. </div><div>Dust with confectioners' sugar...and the Norwegian formula is ready...enjoy it !</div></div><div><br /></div><div>Norwegian Cardamom Coffeecake VIDEO</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/DweodehttFc" width="320" youtube-src-id="DweodehttFc"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_b3m-Ky-Wgs" width="320" youtube-src-id="_b3m-Ky-Wgs"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Q4CEQK8pwRo" width="320" youtube-src-id="Q4CEQK8pwRo"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/bJMhtMEFW70" width="320" youtube-src-id="bJMhtMEFW70"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-57817258215876754232023-04-30T01:01:00.001-07:002023-04-30T22:55:22.406-07:00Norwegian recipe-Rosettes<a href="http://4.bp.blogspot.com/__3dSga1G1eI/TOy8KlM_XnI/AAAAAAAAAjA/KMF3tetBjhA/s1600/norwegian%2Brecipe%2Brosettes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" norwegian="" recipe="" src="http://4.bp.blogspot.com/__3dSga1G1eI/TOy8KlM_XnI/AAAAAAAAAjA/KMF3tetBjhA/s320/norwegian%2Brecipe%2Brosettes.jpg" style="cursor: pointer; float: left; height: 183px; margin: 0px 10px 10px 0px; width: 276px;" /></a>
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</span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;">Norwegian recipe-Rosettes</span></span> </div><div><br /></div><div><div>A decent Norwegian formula to attempt !</div><div><br /></div><div>Norwegian Recipe INGREDIENTS</div><div><br /></div><div>2 eggs</div><div>1 tsp. sugar</div><div>1/4 tsp. salt</div><div>1 cup milk</div><div>1 cup flour</div><div><br /></div><div>Norwegian Recipe INSTRUCTIONS</div><div><br /></div><div>Beat eggs marginally with sugar and salt. Add milk and flour, then, at that point, beat till smooth. Heat rosette iron in vegetable shortening to 370°. For first rosette, clear overabundance oil off of iron with paper towels and plunge into hitter, yet don't permit to come over top of iron. Set iron back in hot oil.</div><div><a href="https://acidrefluxfoodtoavoid.blogspot.com/2010/08/food-to-avoid-to-control-acid-reflux.html">Food-to-avoid-to-control-acid-reflux.</a></div><div>Broil for around 20 sec. or on the other hand until wanted variety. To eliminate iron from oil, give it to deplete. Shake rosette off iron and rehash above advances. Channel rosettes on paper towels. Place paper towels between layers. Place in 300° stove. Switch off heat and permit rosettes to cool. Dust with powdered or standard sugar prior to serving. The Norwegian formula of rosettes is ready...enjoy it !</div></div><div><br /><div><b><a href="http://norwegianrecipes.blogspot.com/2010/09/norwegian-cardamom-coffeecake.html">norwegian-cardamom-coffeecake.</a></b></div></div><div><br /></div><div>Norwegian recipe-Rosettes VIDEO</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/5lMYnj92CWY" width="320" youtube-src-id="5lMYnj92CWY"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/3eUEOS-jlB0" width="320" youtube-src-id="3eUEOS-jlB0"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/zCPt5ZWgrXE" width="320" youtube-src-id="zCPt5ZWgrXE"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/-51gDWE3cWI" width="320" youtube-src-id="-51gDWE3cWI"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-42010846154350009172022-04-15T19:54:00.000-07:002022-04-15T19:54:24.677-07:00NORWEGIAN SMOKED SALMON QUICHE<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rNb9buzzf94/YEsHHbOUf7I/AAAAAAAAEJ0/6qukwtk3IvodUS0-wPjGqRkS7SQWMajFACLcBGAsYHQ/s767/NORWEGIAN%2BSMOKED%2BSALMON%2BQUICHE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="767" height="334" src="https://1.bp.blogspot.com/-rNb9buzzf94/YEsHHbOUf7I/AAAAAAAAEJ0/6qukwtk3IvodUS0-wPjGqRkS7SQWMajFACLcBGAsYHQ/w400-h334/NORWEGIAN%2BSMOKED%2BSALMON%2BQUICHE.jpg" width="400" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">NORWEGIAN SMOKED SALMON QUICHE</span></span> <div><br /></div><div><div>Norwegian Recipe Instructions</div><div><br /></div><div>Baked good:</div><div>250 g (4 1/4 dl, 1 3/4 cups) flour</div><div>250 g (8 ounces, 1 cup) spread or margarine</div><div>1 dl (up to 1/3 cup) water</div><div><br /></div><div>Quiche:</div><div><br /></div><div>1 1/4 dl (1/2 cup) finely slashed onion</div><div>2 1/2 T. margarine</div><div>400 g (14 ounces) slashed smoked salmon 2 tsp. slashed new chives</div><div>1/2 clove garlic, slashed</div><div>2 tsp. slashed new basil</div><div>5 eggs</div><div>2 1/2 dl (1 cup) milk</div><div>2 1/2 dl (1 cup) whipping cream</div><div>pepper</div><div><br /></div><div><b>Norwegian Recipe Instructions</b></div><div><br /></div><div>Join all baked good fixings in a food processor. Accumulate into a ball, cover with saran wrap and chill 60 minutes. Preheat the stove to 200 degrees C (400 degrees F). Carry out the batter to fit a 24 cm (10") tart container. Prick with a fork. Cover edges with foil and heat 10 minutes. Decrease temperature to 160 degrees C (325 degrees F). Saute onion until sparkling in the spread.</div><div><br /></div><div>Mix in salmon, chives, garlic, and basil. Cool. Orchestrate the salmon blend in the pre-heated tart shell. Whisk eggs with milk and cream, season with pepper and pour in the tart shell. Prepare around 30 minutes, until puffed and brilliant. Cool. Partake in the NORWEGIAN SMOKED SALMON QUICHE plans !!!</div></div><div><br /></div><div>NORWEGIAN SMOKED SALMON QUICHE VIDEO :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/0UwJE8pit5s" width="320" youtube-src-id="0UwJE8pit5s"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/M3ENeTjXxBM" width="320" youtube-src-id="M3ENeTjXxBM"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/X9wCh-5EYfY" width="320" youtube-src-id="X9wCh-5EYfY"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-25627186989156810242022-04-15T19:51:00.000-07:002022-04-15T19:51:35.970-07:00Potato Klubb (Norwegian Potato Dumplings)<div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zgcSwl-NV_0/YBp4JWKgutI/AAAAAAAADxo/sabtUjoEFBgXnZ3nBS95fkIRLsGlNBQhACLcBGAsYHQ/s1200/Potato%2BKlubb%2B%2528Norwegian%2BPotato%2BDumplings%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="628" data-original-width="1200" height="209" src="https://1.bp.blogspot.com/-zgcSwl-NV_0/YBp4JWKgutI/AAAAAAAADxo/sabtUjoEFBgXnZ3nBS95fkIRLsGlNBQhACLcBGAsYHQ/w400-h209/Potato%2BKlubb%2B%2528Norwegian%2BPotato%2BDumplings%2529.jpg" width="400" /></a></div><br /><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div><div><b><span class="Apple-style-span" style="font-size: large;">Potato Klubb (Norwegian Potato Dumplings)</span></b></div><div><b><br /></b></div><div><div><b>Norwegian Recipes Ingredients</b></div><div><br /></div><div>2 cups generally useful flour</div><div>1/2 teaspoon salt</div><div>1/4 teaspoon baking powder</div><div>1/4 teaspoon ground dark pepper</div><div>4 cups potatoes, stripped and ground</div><div>2 tablespoons ground onion</div><div>8 ounces cooked ham, cut into 1 inch 3D shapes</div><div>2 teaspoons salt</div><div>1 cup dissolved margarine</div><div><br /></div><div><b>Norwegian Recipes Instructions</b></div><div><br /></div><div>Blend the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a huge bowl, and mix in the flour combination until completely mixed. Utilize floured hands to ply the potato combination in the bowl until it assumes the nature of firm bread mixture. Add extra flour assuming the mixture is excessively tacky.</div><div>Squeeze off a tennis ball-sized piece of batter and shape it around a block of ham, totally covering the ham, to frame a ball. Rehash with outstanding mixture and ham solid shapes. Put away any additional ham.</div><div>Fill an enormous pot with water, add 2 teaspoons salt and any additional ham, and heat to the point of boiling over medium-high hotness. Cautiously slide the balls into the bubbling water, a couple at a time. Slacken any adhering to the lower part of the pot. Stew for 45 minutes to 60 minutes. Eliminate with an opened spoon, and channel on a plate. Serve hot with softened margarine.</div><div>Cool. Partake in the Potato Klubb (Norwegian Potato Dumplings) plans !!!</div></div><div><br /></div><div><div>Potato Klubb (Norwegian Potato Dumplings) Video :</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ogyCywXRXoE" width="320" youtube-src-id="ogyCywXRXoE"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/mQEKCPHmnrI" width="320" youtube-src-id="mQEKCPHmnrI"></iframe></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Bge3U9UiM6g" width="320" youtube-src-id="Bge3U9UiM6g"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/yHYBk_FcxBs" width="320" youtube-src-id="yHYBk_FcxBs"></iframe></div><br /><div><br /></div><div><br /></div><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-68707607095891417122022-04-15T19:48:00.000-07:002022-04-15T19:48:12.845-07:00Norwegian Rulle Polse (Meat Roll)<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pnfiOpDU07o/YBpz0x2tv4I/AAAAAAAADxQ/bYnCWT8fw3s-Afh_5_mmAO1dFNr4Qe8IgCLcBGAsYHQ/s1000/Norwegian%2B%2BRulle%2BPolse%2B%2528Meat%2BRoll%2529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://1.bp.blogspot.com/-pnfiOpDU07o/YBpz0x2tv4I/AAAAAAAADxQ/bYnCWT8fw3s-Afh_5_mmAO1dFNr4Qe8IgCLcBGAsYHQ/w400-h400/Norwegian%2B%2BRulle%2BPolse%2B%2528Meat%2BRoll%2529.jpeg" width="400" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Norwegian Rulle Polse (Meat Roll)</span></span> <div><br /></div><div><div>Norwegian Recipes INGREDIENTS</div><div><br /></div><div>2-1/2 lbs. flanks of meat 3 T. minced onion</div><div>1 lb. meat 1 T. pepper</div><div>1/2 lb. pork 1 T. ginger</div><div>1/4 lb. finely ground meat 4 T. salt</div><div>1/4 lb. finely ground pork</div><div><br /></div><div>Norwegian Recipes INSTRUCTIONS</div><div><br /></div><div> Cut back all excess and ligaments from flank. Smooth on a board. Focus on piece of dry flavoring. Add the rest of the onion to the ground meat. Spread hamburger and pork on somewhat more than half of flank, then spread on ground prepared meat. Roll firmly with respect to jam roll and sew edges together to continue to stuff inside. Wrap firmly in a fabric. Put in vessel and cover with water.</div><div>Cook gradually for around 2 to 3 hours. Eliminate from vessel. Place between plates under a significant burden to press out dampness, until the roll is cold. Take off material and cut slim. Eliminate strings, serve cold. It is well to hold under refrigeration until it is prepared to serve. Cool. Partake in the Norwegian Rulle Polse (Meat Roll) plans !!!</div></div><div><br /></div><div>Norwegian Rulle Polse (Meat Roll) Video :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/qBqVqm_DGU4" width="320" youtube-src-id="qBqVqm_DGU4"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/P2hsOqTyWwg" width="320" youtube-src-id="P2hsOqTyWwg"></iframe></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/zKktdZzXah8" width="320" youtube-src-id="zKktdZzXah8"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/BCX3EodHIaY" width="320" youtube-src-id="BCX3EodHIaY"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-71763524525832683302022-04-15T19:45:00.000-07:002022-04-15T19:45:54.566-07:00Norwegian Lefse<div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KMawRcTXyzM/YBpy0_LBNVI/AAAAAAAADxE/8X0NQhK48xMqHPiMS8ZXlZ26a85HLKfqQCLcBGAsYHQ/s1200/Norwegian%2BLefse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://1.bp.blogspot.com/-KMawRcTXyzM/YBpy0_LBNVI/AAAAAAAADxE/8X0NQhK48xMqHPiMS8ZXlZ26a85HLKfqQCLcBGAsYHQ/w400-h266/Norwegian%2BLefse.jpg" width="400" /></a></div><br /><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div><div><b><span class="Apple-style-span" style="font-size: large;">Norwegian Lefse</span></b></div><div><b><span class="Apple-style-span"><br /></span></b></div><div><div><b>Norwegian Recipe Ingredients</b></div><div><b><br /></b></div><div><b>10 pounds potatoes, stripped</b></div><div><b>1/2 cup margarine</b></div><div><b>1/3 cup weighty cream</b></div><div><b>1 tablespoon salt</b></div><div><b>1 tablespoon white sugar</b></div><div><b>2 1/2 cups universally handy flour</b></div><div><b><br /></b></div><div><b>Norwegian Recipe Instructions</b></div><div><b><br /></b></div><div><b>Cover potatoes with water and cook until delicate. Run hot potatoes through a potato ricer. Place into an enormous bowl. Beat margarine, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.</b></div><div><b>Mix flour into the potato combination. Pull off bits of the mixture and structure into pecan size balls. Daintily flour a cake material and carry out lefse balls to 1/8 inch thickness.</b></div><div><b>Cook on a hot (400 degree F/200 C) frying pan until bubbles structure and each side has seared. Put on a moist towel to cool somewhat and afterward cover with sodden towel until prepared to serve. Cool. Partake in the Norwegian Lefse plans !!!</b></div></div><div><b><br /></b></div><div><div>Norwegian Lefse Video :</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/A9Z4wfrHigE" width="320" youtube-src-id="A9Z4wfrHigE"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/c2PvBkwXf54" width="320" youtube-src-id="c2PvBkwXf54"></iframe></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ZqEzX6cqdRE" width="320" youtube-src-id="ZqEzX6cqdRE"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/c2PvBkwXf54" width="320" youtube-src-id="c2PvBkwXf54"></iframe></div><br /><div><br /></div><div><br /></div><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-63127815823018402202022-04-15T19:43:00.000-07:002022-04-15T19:43:55.314-07:00Norwegian Skolebrod<div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0X70aauEOLg/YBpxxhPaprI/AAAAAAAADw8/hR1GMQ5m_O8cyRh6Ln26Yd87wKjz3hxlwCLcBGAsYHQ/s2048/Norwegian%2BSkolebrod.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-0X70aauEOLg/YBpxxhPaprI/AAAAAAAADw8/hR1GMQ5m_O8cyRh6Ln26Yd87wKjz3hxlwCLcBGAsYHQ/w400-h300/Norwegian%2BSkolebrod.jpg" width="400" /></a></div><br /><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div><div><b><span class="Apple-style-span" style="font-size: large;">Norwegian Skolebrod</span></b></div><div><b><br /></b></div><div><div><b>Norwegian Recipe Ingredients:</b></div><div><b><br /></b></div><div><b>1 (.25 ounce) bundle dynamic dry yeast</b></div><div><b>1 1/2 cups warm milk</b></div><div><b>1/3 cup margarine, liquefied</b></div><div><b>4 cups entire wheat flour</b></div><div><b>1/2 cup sugar</b></div><div><b>2 teaspoons ground cardamom</b></div><div><b>1 egg, beaten</b></div><div><b>3 egg yolks</b></div><div><b>1/4 cup sugar</b></div><div><b>2 1/2 tablespoons cornstarch</b></div><div><b>1 cup milk</b></div><div><b>1 drop vanilla concentrate</b></div><div><b>3 tablespoons unsalted margarine</b></div><div><b><br /></b></div><div><b>Norwegian Recipe Instructions</b></div><div><b><br /></b></div><div><b>In an enormous bowl, break down yeast in warm milk. Add liquefied margarine, 2 cups entire wheat flour, 1/2 cup sugar and cardamom. Mix in the excess flour, 1/2 cup at an at once, after every expansion. At the point when the mixture has arranged, turn it out onto a softly floured surface and massage until sparkly and flexible. Daintily oil a huge bowl, place the mixture in the bowl and go to cover with oil. Cover with a moist fabric and let ascend in a warm spot until multiplied in volume, around 60 minutes.</b></div><div><b>Partition the batter into 24 equivalent pieces and structure into adjusts. Put the rounds on to delicately lubed baking sheets. Cover the rolls with a moist fabric and let ascend until multiplied in volume, around 20 minutes. In the interim, preheat broiler to 475 degrees F (245 degrees C).</b></div><div><b>Brush risen rolls with beaten egg. Prepare in preheated stove for 8 to 10 minutes until well sautéed with pale sides. Cool totally on wire racks.</b></div><div><b><br /></b></div><div><b>To make cake cream: In a blending bowl, whisk together the egg yolks, sugar, and cornstarch until all around consolidated. Speed in 2 tablespoons of milk. Place the excess milk and the vanilla in a medium pan. Heat the milk to the point of boiling and whisk it into the yolk combination.</b></div><div><b>Empty the combination into the pan and heat it to the point of boiling over medium hotness, whisking continually. Eliminate from the hotness and speed in the margarine. Line a baking sheet with saran wrap and spread the cake cream over the plastic to cool it as fast as could really be expected. Cover with saran wrap and refrigerate it until cold. Place the cooled baked good cream into a cake sack and fill the buns with cream. Cool. Partake in the Norwegian Skolebrod plans !!!</b></div></div><div><br /></div><div>Norwegian Skolebrod Video :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/5DeMdE9D-Dk" width="320" youtube-src-id="5DeMdE9D-Dk"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ibpcPzibFK8" width="320" youtube-src-id="ibpcPzibFK8"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/MPRlKqldbPE" width="320" youtube-src-id="MPRlKqldbPE"></iframe></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/J-9cjYVwwZ0" width="320" youtube-src-id="J-9cjYVwwZ0"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com3tag:blogger.com,1999:blog-3520890797695063114.post-86406708214566846622022-04-15T19:41:00.000-07:002022-04-15T19:41:37.319-07:00Norwegian Christmas Cabbage<div><img src="http://t0.gstatic.com/images?q=tbn:ANd9GcTMiLHSidRhKdFkAXbZTWLX0kLIF4NfA7vG3kfgVoPLRmar9CaRAg" /></div><div>
</div><span style="font-size: large;"><span><span style="font-weight: bold;"><div><span style="font-size: large;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EceQiriZcqM/YA6_BqA9BwI/AAAAAAAADPs/GY_n5ysaVAI8Or1NaXhidkPnx1tJj0k8QCLcBGAsYHQ/s412/Norwegian%2BChristmas%2BCabbage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="232" data-original-width="412" height="225" src="https://1.bp.blogspot.com/-EceQiriZcqM/YA6_BqA9BwI/AAAAAAAADPs/GY_n5ysaVAI8Or1NaXhidkPnx1tJj0k8QCLcBGAsYHQ/w400-h225/Norwegian%2BChristmas%2BCabbage.jpg" width="400" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></span></div>Norwegian Christmas Cabbage</span></span> </span><div><span style="font-weight: bold;"><br /></span></div><div><div><b>Norwegian Recipe Ingredients</b></div><div><b>8 cuts bacon</b></div><div><b>1 huge head cabbage, cored and destroyed</b></div><div><b>1/4 cup generally useful flour</b></div><div><b>1 tablespoon caraway seed</b></div><div><b>1 squeeze salt and pepper to taste</b></div><div><b>1/2 cup white vinegar, or to taste</b></div><div><b>1/2 cup white sugar, or to taste</b></div><div><b><br /></b></div><div><b>Norwegian Recipe Instructions</b></div><div><b><br /></b></div><div><b>Lay two cuts of bacon across the lower part of a huge pot. Cover with a layer of cabbage. Sprinkle a light cleaning of flour and a touch of caraway seed. Season with somewhat salt and pepper. Rehash layering however many times as could be expected under the circumstances until you run out of room.</b></div><div><b> Fill the pot with sufficient water to come around 3/4 up the side. Heat to the point of boiling, and cook for around 45 minutes, or until the cabbage is delicate, mixing sometimes.</b></div><div><b>Let cool somewhat, then mix in the vinegar and sugar. Utilize your own judgment. Add sugar cautiously to taste. The thought is to find some kind of harmony between the sweet and the harsh, and in that lies the trick...enjoy the Norwegian cabbage formula !</b></div></div><div><b><br /></b></div><div><div><b><a href="http://norwegianrecipes.blogspot.com/2011/10/norwegian-smoked-salmon-quiche.html">norwegian recipes: norwegian-smoked-salmon-quiche</a></b></div></div><div><br /></div><div>Norwegian Christmas Cabbage Video :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/cSy7qH0fmV4" width="320" youtube-src-id="cSy7qH0fmV4"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ikCoIj34QNE" width="320" youtube-src-id="ikCoIj34QNE"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/rCKJwrRC37w" width="320" youtube-src-id="rCKJwrRC37w"></iframe></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/XuYx9CEMlhA" width="320" youtube-src-id="XuYx9CEMlhA"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-13765271314742237482022-04-15T19:39:00.000-07:002022-04-15T19:39:36.057-07:00NORWEGIAN MEATCAKES WITH SAUCE<span style="font-size: 180%;"><span style="font-weight: bold;"><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kZsELirtckQ/YA698nhZlRI/AAAAAAAADPk/Kw8C8_pw6TM-gwj82V3jNVteVjAqcMx_ACLcBGAsYHQ/s920/NORWEGIAN%2BMEATCAKES%2BWITH%2BSAUCE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="920" height="225" src="https://1.bp.blogspot.com/-kZsELirtckQ/YA698nhZlRI/AAAAAAAADPk/Kw8C8_pw6TM-gwj82V3jNVteVjAqcMx_ACLcBGAsYHQ/w400-h225/NORWEGIAN%2BMEATCAKES%2BWITH%2BSAUCE.jpg" width="400" /></a></div><br />NORWEGIAN MEATCAKES WITH SAUCE </span></span> <br />
<span style="font-weight: bold;"><br /></span><div><div><b>Norwegian Recipe Ingredients:</b></div><div><b>500 gr/1 lb ground hamburger</b></div><div><b>1 tsp salt</b></div><div><b>1/2 tsp pepper</b></div><div><b>1/4 tsp nutmeg</b></div><div><b>1/4 tsp ground ginger</b></div><div><b>2 tbsp potato flour/starch</b></div><div><b>7 (2 dl)/fl. oz milk</b></div><div><b>1 egg</b></div><div><b>Sauce:</b></div><div><b>2 (8 dl) cups water (to cook out skillet with)</b></div><div><b>6 tbsp plain flour</b></div><div><b>7 (2 dl)/fl. oz milk or water</b></div><div><b>1 bouillon block</b></div><div><b>1 tsp salt</b></div><div><b>1/2 tsp pepper</b></div><div><b><br /></b></div><div><b>Norwegian Recipe Instructions</b></div><div><b><br /></b></div><div><b>Place ground hamburger into a bowl, add salt, and work in. It ought to become tacky. Add the potato starch and flavors. Mix well.</b></div><div><b>Add milk 2 tablespoons all at once. (Mix a long time prior to adding more milk!)</b></div><div><b>Add the egg. With a tablespoon plunged in cool water, structure little "cakes"/"treats" and broil them in a griddle with spread.</b></div><div><b>Eliminate and put on a plate when cooked.</b></div><div><b><br /></b></div><div><b>Sauce:</b></div><div><b><br /></b></div><div><b>After you have broiled the meatcakes, add the 2 cups of water to the skillet and let it bubble. Following a moment, empty it into another skillet/pot.</b></div><div><b><br /></b></div><div><b>Add the bouillon block and heat to the point of boiling. Blend the milk/water and flour (no knots).</b></div><div><b><br /></b></div><div><b>Add the milk/flour blend to the bubbling water while mixing. Add meatcakes to the sauce and let it stew for 10-15 minutes.</b></div><div><b>Salt and pepper to taste.</b></div><div><b><br /></b></div><div><b>Present with bubbled potatoes and peas. Cool. Partake in the NORWEGIAN MEATCAKES WITH SAUCE plans !!!</b></div><div><br />
<b><a href="http://norwegianrecipes.blogspot.com/2011/06/norwegian-fattigman.html">norwegian-fattigman</a></b><div><br /></div><div>NORWEGIAN MEATCAKES WITH SAUCE VIDEO :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/LqfmcteFHRE" width="320" youtube-src-id="LqfmcteFHRE"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/y4DkZ5uYW24" width="320" youtube-src-id="y4DkZ5uYW24"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/2ZdzHeSxU_8" width="320" youtube-src-id="2ZdzHeSxU_8"></iframe></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/1cTGIE0r9iY" width="320" youtube-src-id="1cTGIE0r9iY"></iframe></div><br /><div><br /></div></div></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-19250970225079566942022-04-15T19:37:00.000-07:002022-04-15T19:37:17.592-07:00NORWEGIAN SALMON SAUTEED IN GINGER-LIME BUTTER SAUCE<div><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nkCZVvC4NFQ/YA6vj9rX6bI/AAAAAAAADPY/TlyaSwxbtWcgnO92qXOA8QsXeBg_8oJ-gCLcBGAsYHQ/s1200/NORWEGIAN%2BSALMON%2BSAUTEED%2BIN%2BGINGER-LIME%2BBUTTER%2BSAUCE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://1.bp.blogspot.com/-nkCZVvC4NFQ/YA6vj9rX6bI/AAAAAAAADPY/TlyaSwxbtWcgnO92qXOA8QsXeBg_8oJ-gCLcBGAsYHQ/w400-h266/NORWEGIAN%2BSALMON%2BSAUTEED%2BIN%2BGINGER-LIME%2BBUTTER%2BSAUCE.jpg" width="400" /></a></div><br /><b><br /></b></span></div><span style="font-size: large;"><b>NORWEGIAN SALMON SAUTEED IN GINGER-LIME BUTTER SAUCE</b></span> <br /><br /><div><div>Norwegian Recipe Infredients :</div><div><br /></div><div>3 lbs. salmon filet, cut into 8 pieces</div><div>1 lb. spread, cut into 1-inch solid shapes</div><div>1 1/2 c. white wine</div><div>2 tbsp. hacked shallots</div><div>2 tbsp. red wine vinegar</div><div>1 tbsp. ginger, hacked</div><div>1 lime (zing and juice)</div><div>2/3 c. cream</div><div>Salt and pepper to taste</div><div><br /></div><div>Norwegian Recipe Instructions:</div><div><br /></div><div>Daintily season and flour the salmon pieces. heat 1/4 of the spread and saute the salmon in a huge skillet for a couple of moments. Turn over and place it in a stove at 475 degrees for 5 minutes.</div><div><br /></div><div>In the interim, in a pot, lessen the white wine, shallots, red wine vinegar, ginger and lime zing to just about 1/4 of its volume. Add cream and heat to the point of boiling for a couple of moments. Whip in spread, piece by piece until mixed. Add lime squeeze and change preparing. Scoop a portion of the sauce over the sauteed salmon and serve right away. Cool. Partake in the NORWEGIAN SALMON SAUTEED IN GINGER-LIME BUTTER SAUCE plans !!!</div></div><div><br /></div><div>NORWEGIAN SALMON SAUTEED IN GINGER-LIME BUTTER SAUCE VIDEO :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/522BBAsijU0" width="320" youtube-src-id="522BBAsijU0"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/-x2E7T3-r7k" width="320" youtube-src-id="-x2E7T3-r7k"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Rc6Mpjb1eak" width="320" youtube-src-id="Rc6Mpjb1eak"></iframe></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/KYwPw0JcnX0" width="320" youtube-src-id="KYwPw0JcnX0"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-46789726929631719792022-04-15T19:35:00.000-07:002022-04-15T19:35:20.097-07:00NORWEGIAN SALMON WITH GINGER AND SESAME<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-dLUGRbm1Uts/VxmJNjBlOuI/AAAAAAAACH0/gMbbXH0WfZcIa71eZQ-Y4YFiWEjuLftfQCLcB/s1600/Norwaygian%2BGinger%2BSalmon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://3.bp.blogspot.com/-dLUGRbm1Uts/VxmJNjBlOuI/AAAAAAAACH0/gMbbXH0WfZcIa71eZQ-Y4YFiWEjuLftfQCLcB/s320/Norwaygian%2BGinger%2BSalmon.jpg" width="320" /></a></div>
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<span style="font-size: large;"><b>NORWEGIAN SALMON WITH GINGER AND SESAME </b></span> <br /><br /><div><div>Norwegian Recipe Ingredients:</div><div><br /></div><div>2 lbs. Norwegian salmon filet</div><div>3 cloves garlic, minced</div><div>1/4 c. julienne of ginger</div><div>1 c. cut mushrooms</div><div>1 carrot, julienned</div><div>3 green onions, cut into 1-inch pieces</div><div>Salt and pepper to taste</div><div>1/2 c. sesame oil</div><div>4 lg. rectangular material papers</div><div><br /></div><div>Norwegian Recipe Instructions:</div><div><br /></div><div>Overlap the paper square shapes into equal parts. Cut from collapsed side like a question mark. Open the heart shape and brush with sesame oil. Put the fixings on one side (one piece for one heart shape paper). Crease the edge, covering the overlay as you come. Overlay the tip of the paper packaging a couple of times to get the end. Heat at 400 degrees for 15 minutes. Serves 4. Appreciate !</div></div><div><br /></div><div>NORWEGIAN SALMON WITH GINGER AND SESAME VIDEO</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/yRnDDYaNbpw" width="320" youtube-src-id="yRnDDYaNbpw"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/dNJVOor6FWA" width="320" youtube-src-id="dNJVOor6FWA"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/EYKnmWamSFw" width="320" youtube-src-id="EYKnmWamSFw"></iframe></div><br /><div><br /></div><div>
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<br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-46662048484858402372022-04-15T19:32:00.000-07:002022-04-15T19:32:47.913-07:00NORWEGIAN ROMMEGROT<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-4fsIrvhklDU/VxmK54XbIaI/AAAAAAAACIA/XQLOcZfXsrQ1L2fyNkQp-RN4AzkNUkWHQCLcB/s1600/Rommegrot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://4.bp.blogspot.com/-4fsIrvhklDU/VxmK54XbIaI/AAAAAAAACIA/XQLOcZfXsrQ1L2fyNkQp-RN4AzkNUkWHQCLcB/s320/Rommegrot.jpg" width="320" /></a></div>
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<b><span style="font-size: large;">NORWEGIAN ROMMEGROT </span></b> <br /><br /><div><div>Norwegian Recipe Ingredients:</div><div><br /></div><div>1 qt. milk</div><div>1 c. half and half</div><div>1 c. spread</div><div>3/4 c. flour</div><div>1/2 c. sugar</div><div>1/4 c. spread</div><div>Sugar and cinnamon</div><div><br /></div><div>Norwegian Recipe Instructions:</div><div><br /></div><div>Heat milk and cream; don't sear; put away.</div><div>In huge, weighty skillet, soften 1 cup spread and add flour, cook around 5 minutes, mixing continually.</div><div><br /></div><div>Pour in milk, cook, blending oftentimes until combination bubbles and thickens. Mix in sugar. Pour 1/4 cup liquefied spread on top. Sprinkle with sugar and cinnamon. Serve warm. Makes 1/2 gallon.</div><div><br /></div><div>NOTE: This might be kept warm and served from a simmering pot. Utilize low hotness. Add margarine, sugar and cinnamon after blend is placed in simmering pot. Rommegrot is generally served at Christmas. Appreciate it !</div></div><div><br /></div><div>NORWEGIAN ROMMEGROT VIDEO</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/u77-yBvgTaI" width="320" youtube-src-id="u77-yBvgTaI"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/xgo0ZWk2NVc" width="320" youtube-src-id="xgo0ZWk2NVc"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/w916A2uVvHM" width="320" youtube-src-id="w916A2uVvHM"></iframe></div><br /><div><br /></div><div>
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<br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-61120269495347045482022-04-15T19:30:00.000-07:002022-04-15T19:30:30.038-07:00NORWEGIAN CHRISTMAS RICE PUDDING<a href="http://3.bp.blogspot.com/-NKm_rAnwP9U/TtWdHf4mwnI/AAAAAAAABPY/Ahuub32hR8c/s1600/NORWEGIAN%2BCHRISTMAS%2BRICE%2BPUDDING.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680619257141314162" src="http://3.bp.blogspot.com/-NKm_rAnwP9U/TtWdHf4mwnI/AAAAAAAABPY/Ahuub32hR8c/s320/NORWEGIAN%2BCHRISTMAS%2BRICE%2BPUDDING.jpg" style="cursor: pointer; float: left; height: 194px; margin: 0px 10px 10px 0px; width: 259px;" /></a><br />
<span style="font-size: 180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br />NORWEGIAN CHRISTMAS RICE PUDDING </span></span> <br />
<span style="font-weight: bold;"><br /></span><div><div><b>Norwegian Recipes Ingredient:</b></div><div><b>1/2 c. rice</b></div><div><b>3 1/2 c. milk</b></div><div><b>1 tbsp. spread</b></div><div><b>1 tbsp. sugar</b></div><div><b>1 tbsp. vanilla</b></div><div><b>2 drops almond extricate</b></div><div><b>1/2 c. hacked almonds</b></div><div><b>1 1/2 c. weighty cream</b></div><div><b>1 entire almond</b></div><div><b><br /></b></div><div><b>Norwegian Recipe Instructions:</b></div><div><b><br /></b></div><div><b>Consolidate milk and rice in pot and cook delicately over low hotness, revealed, for around 45 minutes or until combination is thick and rich. Add spread, sugar, vanilla and almond remove; mix well and put away to totally cool. Whip cream, improved to taste. Crease whipped cream and hacked almonds into creamed rice. Cover entire almond. A virus organic product sauce might be presented with this.</b></div><div><b><br /></b></div><div><b>Natural product SAUCE:</b></div><div><b><br /></b></div><div><b>1 pkg. frozen strawberries or raspberries (16 oz.)</b></div><div><b>1 tbsp. cold water</b></div><div><b>1 1/2 tbsp. cornstarch</b></div><div><b><br /></b></div><div><b>Defrost natural product totally and improve to taste. Mix water and cornstarch to make a smooth glue and mix into organic product blend. Mixing continually and delicately, bring to a fast bubble. Keep mixing and bubble over medium hotness for 3 minutes. Put away to cool. Appreciate it !</b></div></div><div><br />
<a href="http://norwegian-meatcakes-with-sauce./"><b>norwegian-meatcakes-with-sauce.</b></a></div><div><br /></div><div>NORWEGIAN CHRISTMAS RICE PUDDING VIDEO</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/c1zytFa6WzY" width="320" youtube-src-id="c1zytFa6WzY"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/SEdaFAHyyDE" width="320" youtube-src-id="SEdaFAHyyDE"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/WoC3uC0G8Gg" width="320" youtube-src-id="WoC3uC0G8Gg"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/JA_7LFLf_O4" width="320" youtube-src-id="JA_7LFLf_O4"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-62871945824096091482022-04-15T19:27:00.000-07:002022-04-15T19:27:45.299-07:00NORWEGIAN SANDBAKKELS<a href="http://3.bp.blogspot.com/-CCijUOAVMtc/TtWchwiIZZI/AAAAAAAABPM/KK2QkWUE4L0/s1600/NORWEGIAN%2BSANDBAKKELS.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680618608775423378" src="http://3.bp.blogspot.com/-CCijUOAVMtc/TtWchwiIZZI/AAAAAAAABPM/KK2QkWUE4L0/s320/NORWEGIAN%2BSANDBAKKELS.jpg" style="cursor: pointer; float: left; height: 194px; margin: 0px 10px 10px 0px; width: 259px;" /></a>
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</span></span><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;">NORWEGIAN SANDBAKKELS </span></span></div><div><br /></div><div><div>Norwegian Recipe Ingredients:</div><div><br /></div><div>2 cups shortening</div><div>1 cup sugar</div><div>6 tablespoons whipping cream</div><div>1 tablespoon liquor</div><div>1 egg</div><div>6 cups universally handy flour</div><div><br /></div><div>Norwegian Recipe Instructions:</div><div><br /></div><div>You might utilize 2 cups Crisco or 1/2 margarine/marg/fat or any blend of shortening to approach 2 cups. Cream together shortening and sugar. Gradually mix in cream, then, at that point, cognac, and beaten egg. Bit by bit add little parcels of flour until all fixings are consolidated. Refrigerate the batter for at least two hours. Press into Sandelbakker tins. Prepare at 350 degrees F until gently brilliant - don't permit to brown. Note: Almond or vanilla concentrate might be fill in for cognac, however will not be as great.</div></div><div><br /></div><div>NORWEGIAN SANDBAKKELS VIDEO</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/THi2hPjPqrk" width="320" youtube-src-id="THi2hPjPqrk"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/nm2G4ePPKnw" width="320" youtube-src-id="nm2G4ePPKnw"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/HLXenAfIqdE" width="320" youtube-src-id="HLXenAfIqdE"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-9079351694475382502022-04-15T19:25:00.000-07:002022-04-15T19:25:14.812-07:00NORWEGIAN PEA SOUP<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2qeprU3qBKww0Yyo37A3s75j7g-oQ2PvmRk51F03Xb3T00pONhYtvaYSezslev7uwHW079DC0BO7Ni7v6WWczo42VJ-oLEeqKE2uELPURwKYnWcbfQIyHCgKmZFqS80HAcmpfUuft8CBKpaELcFXSutH_lKeo4DCy6LCm-B-xl6u4ONraP3ok8NM/s276/NORWEGIAN%20PEA%20SOUP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="276" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2qeprU3qBKww0Yyo37A3s75j7g-oQ2PvmRk51F03Xb3T00pONhYtvaYSezslev7uwHW079DC0BO7Ni7v6WWczo42VJ-oLEeqKE2uELPURwKYnWcbfQIyHCgKmZFqS80HAcmpfUuft8CBKpaELcFXSutH_lKeo4DCy6LCm-B-xl6u4ONraP3ok8NM/w400-h265/NORWEGIAN%20PEA%20SOUP.jpg" width="400" /></a></div><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">NORWEGIAN PEA SOUP </span></span><div><span style="font-weight: bold;"><br /></span></div><div><div><b>Norwegian Recipe Ingredients:</b></div><div><b><br /></b></div><div><b>1 pound green or yellow split peas</b></div><div><b>2 quarts bubbling water</b></div><div><b>1/4 pound lean salt pork (in one piece)</b></div><div><b>1 huge carrot, diced</b></div><div><b>1 huge stem celery, including leaves, diced</b></div><div><b>5 green oinions, including tops, cut</b></div><div><b>2 tsp. salt (differs with pungency of pork)</b></div><div><b>1/4 tsp. pepper</b></div><div><b><br /></b></div><div><b>Norwegian Recipe Instructions</b></div><div><b><br /></b></div><div><b>Sort peas. Place in bubbling water in huge weighty pot over moderate hotness; add salt pork. Cover and stew around 1-1/2 hours. Add remaining fixings; cover and stew, mixing incidentally, 1 to 1-1/2 hours or until very thick (about the consistency of sauce). Add salt whenever wanted.</b></div></div><div><b><br /></b></div><div><b>NORWEGIAN PEA SOUP VIDEO</b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/KkfcmfY78o8" width="320" youtube-src-id="KkfcmfY78o8"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/AaLol3x8cPk" width="320" youtube-src-id="AaLol3x8cPk"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/bgK-qYhP-B4" width="320" youtube-src-id="bgK-qYhP-B4"></iframe></div><br /><b><br /></b></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-37565772383219642582022-04-15T19:20:00.000-07:002022-04-15T19:20:49.308-07:00Norwegian Scrambled Eggs With Smoked Salmon and Potatoes<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQ6_fUDR-Eisjb5p5rJksD6eEAsXLYs7KnKTaLe-B_JI1JuQeuLkXsUMRg0faZpWQWfOmu7iljvfIKZJIoDN1UkwHkNZj6wSPNxiiz0NwnFGLfGUYjZCuSgttcRmvvSyWaNee88_Riov7ImcnCEzOMpaYlxfUQTGnmcOXBCtjRj46Y1nxRyAgXE6s/s406/Norwegian%20Scrambled%20Eggs%20With%20Smoked%20Salmon%20and%20Potatoes.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="305" data-original-width="406" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQ6_fUDR-Eisjb5p5rJksD6eEAsXLYs7KnKTaLe-B_JI1JuQeuLkXsUMRg0faZpWQWfOmu7iljvfIKZJIoDN1UkwHkNZj6wSPNxiiz0NwnFGLfGUYjZCuSgttcRmvvSyWaNee88_Riov7ImcnCEzOMpaYlxfUQTGnmcOXBCtjRj46Y1nxRyAgXE6s/w400-h300/Norwegian%20Scrambled%20Eggs%20With%20Smoked%20Salmon%20and%20Potatoes.jpeg" width="400" /></a></div><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Norwegian Scrambled Eggs With Smoked Salmon and Potatoes</span></span> <div><span style="font-weight: bold;"><br /></span></div><div><div><b>Norwegian Recipe Ingredients:</b></div><div><b><br /></b></div><div><b>5 eggs</b></div><div><b>2 medium potatoes, diced</b></div><div><b>1/2 little onion, slashed</b></div><div><b>white pepper, to taste</b></div><div><b>3 tablespoons margarine</b></div><div><b>1 lb smoked salmon, diced</b></div><div><b>1 tablespoon new dill, slashed</b></div><div><b>1/3 cup milk</b></div><div><b>1 tablespoon new parsley, slashed finely</b></div><div><b><br /></b></div><div><b>Norwegian Recipe Instructions :</b></div><div><b><br /></b></div><div><b>Place 1 tbsp margarine into skillet to dissolve. Add potatoes and pepper. Following 5 minutes, add onion. Earthy colored potatoes. Onion ought to be limp, yet entirely not sautéed. In discrete bowl, beat eggs, then, at that point, add milk, salmon and dill. Add 2 tbsp margarine to skillet to dissolve. Pour in egg combination over potatoes. Scramble until practically done. Eliminate from heat. Eggs ought to in any case be somewhat damp. Sprinkle parsley on top as topping.</b></div></div><div><b><br /></b></div><div><b>Norwegian Scrambled Eggs With Smoked Salmon and Potatoes VIDEOS</b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/0mGfFKHgsJs" width="320" youtube-src-id="0mGfFKHgsJs"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/2PH3oAo21h8" width="320" youtube-src-id="2PH3oAo21h8"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ZWdl2CKhocA" width="320" youtube-src-id="ZWdl2CKhocA"></iframe></div><br /><b><br /></b></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-15565135577071927152022-04-14T18:55:00.000-07:002022-04-14T18:55:55.110-07:00Norwegian Lefse<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eMKOVX7z5KOHIpkRJXcW332pmw53vyR69y-yJZjbAX2PRTi5_63wg14-vazB5XU3BH6Ytnk-uH8njR8o8XDxwOhavN2TLrB19vORS_sZ3GKkrJ9Nv5mt5NDXtfd4f_bzopEqHAoN1iKTMcUjOcOkcW2pf_Ejj2tWmMt8pi7im7Ebbjlbwuj0M785/s1200/Norwegian%20Lefse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eMKOVX7z5KOHIpkRJXcW332pmw53vyR69y-yJZjbAX2PRTi5_63wg14-vazB5XU3BH6Ytnk-uH8njR8o8XDxwOhavN2TLrB19vORS_sZ3GKkrJ9Nv5mt5NDXtfd4f_bzopEqHAoN1iKTMcUjOcOkcW2pf_Ejj2tWmMt8pi7im7Ebbjlbwuj0M785/s320/Norwegian%20Lefse.jpg" width="320" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Norwegian Lefse</span></span> <div><span style="font-weight: bold;"><br /></span></div><div><div><b>Norwegian Recipe Ingredients:</b></div><div><b><br /></b></div><div><b>10 pounds potatoes, stripped</b></div><div><b>1/2 cup margarine</b></div><div><b>1/3 cup weighty cream</b></div><div><b>1 tablespoon salt</b></div><div><b>1 tablespoon white sugar</b></div><div><b>2 1/2 cups universally handy flour</b></div><div><b><br /></b></div><div><b>Norwegian Recipe Instructions</b></div><div><b><br /></b></div><div><b> Cover potatoes with water and cook until delicate. Run hot potatoes through a potato ricer. Place into an enormous bowl. Beat margarine, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature. Mix flour into the potato combination. Pull off bits of the mixture and structure into pecan size balls. Delicately flour a cake fabric and carry out lefse balls to 1/8 inch thickness. Cook on a hot (400 degree F/200 C) frying pan until bubbles structure and each side has sautéed. Put on a moist towel to cool somewhat and afterward cover with sodden towel until prepared to serve.</b></div></div><div><b><br /></b></div><div><b>Norwegian Lefse VIDEO</b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/A9Z4wfrHigE" width="320" youtube-src-id="A9Z4wfrHigE"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/c2PvBkwXf54" width="320" youtube-src-id="c2PvBkwXf54"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/bT3fpMgkqq8" width="320" youtube-src-id="bT3fpMgkqq8"></iframe></div><br /><b><br /></b></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-41406439211357748412022-04-13T21:12:00.000-07:002022-04-13T21:12:59.827-07:00Norwegian Filled Peppers (Jarlsbergfylt paprika)<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMenExc9Y6FEeidhf69WO8r8jB2H_Usbhp22icC11-0QRvvDHkZ08TMrXjYt8vqFe0OVJxpJX-TwcRgCO7v2DGYtqTJU6Qer1K2iimvvDzwC0I3i8dTO15cFrkjPRGM1tAYC52eBx_ePuD3clvJ0LzRA-MrOwjNcJewMlD-BQb9WOeychVj88xhtG/s1440/Norwegian%20Filled%20Peppers%20(Jarlsbergfylt%20paprika).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMenExc9Y6FEeidhf69WO8r8jB2H_Usbhp22icC11-0QRvvDHkZ08TMrXjYt8vqFe0OVJxpJX-TwcRgCO7v2DGYtqTJU6Qer1K2iimvvDzwC0I3i8dTO15cFrkjPRGM1tAYC52eBx_ePuD3clvJ0LzRA-MrOwjNcJewMlD-BQb9WOeychVj88xhtG/w400-h300/Norwegian%20Filled%20Peppers%20(Jarlsbergfylt%20paprika).jpg" width="400" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Norwegian Filled Peppers (Jarlsbergfylt paprika)</span></span> <div><span style="font-weight: bold;"><br /></span></div><div><div><b>Norwegian Recipe Ingredients :</b></div><div><b><br /></b></div><div><b>4 huge peppers, red or green</b></div><div><b>2 tsp. coarse salt</b></div><div><b>1 lb. (450 g) ground meat, low fat</b></div><div><b>1/2 tsp. Tabasco</b></div><div><b>1/2 tsp. garlic salt</b></div><div><b>1/2 tsp. pepper, coarsely ground</b></div><div><b>1 lemon, juice of</b></div><div><b>2/3 cup (1 1/2 dl) French Bread Crumbs</b></div><div><b>1 1/4 cup (3 dl) Jarlsberg, diced</b></div><div><b>3 1/2 T margarine</b></div><div><b>Garlic salt</b></div><div><b><br /></b></div><div><b>Norwegian Recipe Instructions</b></div><div><b><br /></b></div><div><b>Partition peppers in two, eliminate stem and seeds. Sprinkle the coarse salt on baking skillet. Blend meat, Tabasco, garlic salt, pepper, lemon juice, morsels, and a big part of Jarlsberg cheddar. Partition equally between the peppers. Top the peppers with rest of the cheddar. Dissolve spread, add garlic salt, and brush over the peppers. Put on top of coarse salt on baking sheet, and prepare in 350·F (175·C) stove around 35 minutes.</b></div></div><div><br /></div><div>Norwegian Filled Peppers (Jarlsbergfylt paprika) VIDEO</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/mrV0RR61LFQ" width="320" youtube-src-id="mrV0RR61LFQ"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_Ve6onTaWgs" width="320" youtube-src-id="_Ve6onTaWgs"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/CFPij1Ftx5E" width="320" youtube-src-id="CFPij1Ftx5E"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-38856935819743150822022-04-13T21:08:00.000-07:002022-04-13T21:08:48.732-07:00Norwegian Salmon in Lemony Lemon Sauce<a href="http://2.bp.blogspot.com/-mbv7Rjw58mg/ToVGZVO1etI/AAAAAAAABCY/enQBYIPgtE0/s1600/Norwegian%2BSalmon%2Bin%2BLemony%2BLemon%2BSauce.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5658005907870939858" src="http://2.bp.blogspot.com/-mbv7Rjw58mg/ToVGZVO1etI/AAAAAAAABCY/enQBYIPgtE0/s320/Norwegian%2BSalmon%2Bin%2BLemony%2BLemon%2BSauce.jpg" style="cursor: pointer; float: left; height: 189px; margin: 0px 10px 10px 0px; width: 267px;" /></a>
<span style="font-size: 180%;"><span style="font-weight: bold;"><br />
</span></span><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span></div><div><span style="font-size: 180%;"><span style="font-weight: bold;">Norwegian Salmon in Lemony Lemon Sauce</span></span> </div><div><br /></div><div><div><b>Norwegian Recipes Ingredients :</b></div><div><b><br /></b></div><div><b>1-3/4 lbs. (800 gram) salmon filet</b></div><div><b>1 teaspoon olive oil</b></div><div><b>Salt to taste</b></div><div><b>Newly ground pepper</b></div><div><b><br /></b></div><div><b>Directions for Salmon Filets:</b></div><div><b><br /></b></div><div><b>Wash salmon in cool water, channel and wipe off with paper towel. Cut salmon filet into serving sizes. Heat olive oil in a container. Season fish with salt and pepper prior to setting pieces into container. Sauté gently on each side over medium hotness. Turn fish once, as over-dealing with may make it self-destruct. Cover with top. </b></div><div><b><br /></b></div><div><b>Vegetables:</b></div><div><b><br /></b></div><div><b>1 pound savoy cabbage</b></div><div><b>2 carrots</b></div><div><b>1 leek</b></div><div><b>1 solid shape fish or chicken bouillon</b></div><div><b>1/4 cup water to break down bouillon 3D shape</b></div><div><b>Salt to taste</b></div><div><b>Newly ground pepper</b></div><div><b>Planning Vegetables: Wash and flush vegetables. Cut into strips. Heat oil. Sauté carrots and leek first. Add savoy cabbage strips. Add a sprinkle of bouillon fluid. Cover with top for a couple of moments. Season with salt and pepper. Channel vegetables prior to serving.</b></div><div><b><br /></b></div><div><b> Lemon Lemony Sauce:</b></div><div><b><br /></b></div><div><b>1/2 stick spread (60 gram)</b></div><div><b>Juice from 1/2 lemon</b></div><div><b>Zing of 1 lemon</b></div><div><b>2/3 cup (1.5 deciliter) cream or</b></div><div><b>weighty whipping cream</b></div><div><b>1 tablespoon cleaved dill</b></div><div><b>1 tablespoon cleaved parsley</b></div><div><b>Salt</b></div><div><b>Newly ground white pepper</b></div><div><b>Hold 1/2 of the lemon zing and</b></div><div><b>Parsley for decorate.</b></div><div><b><br /></b></div><div><b>Planning Lemon Lemony Sauce:</b></div><div><b><br /></b></div><div><b>Bring cream, margarine and lemon juice to a sluggish bubble while adding rest of fixings and mix. Season with salt and newly ground white pepper on a case by case basis. Partake in the Norwegian Salmon in Lemony Lemon Sauce....</b></div></div><div><br /></div><div>
<a href="http://norwegianrecipes.blogspot.com/2011/09/norwegian-christmas-cabbage.html"><span style="font-weight: bold;">Norwegian recipes: norwegian-christmas-cabbage.</span></a></div><div><br /></div><div>Norwegian Salmon in Lemony Lemon Sauce VIDEO</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/BS1w-u8-C9Q" width="320" youtube-src-id="BS1w-u8-C9Q"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ACfeJuZuyxY" width="320" youtube-src-id="ACfeJuZuyxY"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/522BBAsijU0" width="320" youtube-src-id="522BBAsijU0"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-11206129427894509362022-04-13T21:05:00.000-07:002022-04-13T21:05:26.304-07:00Norwegian Christmas Cabbage<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06WYjFFRBLJJrYtf2rFZxv_V4Ef4nDm101KXrVrw0ldlYizNO8LGzqzJsPP9xbRI_MUpfx8GBhDVAjWas8fqMLcxRh1U_qXIxtAZJG6ButDt1-tP8s80kRhunAaQqoMMbJfcS2xuKvMGMCZzHqyYr6uh0MzYk8XfkRrXc49Hnlr0ibcGXpOnAElTi/s412/Norwegian%20Christmas%20Cabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="232" data-original-width="412" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06WYjFFRBLJJrYtf2rFZxv_V4Ef4nDm101KXrVrw0ldlYizNO8LGzqzJsPP9xbRI_MUpfx8GBhDVAjWas8fqMLcxRh1U_qXIxtAZJG6ButDt1-tP8s80kRhunAaQqoMMbJfcS2xuKvMGMCZzHqyYr6uh0MzYk8XfkRrXc49Hnlr0ibcGXpOnAElTi/w400-h225/Norwegian%20Christmas%20Cabbage.jpg" width="400" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Norwegian Christmas Cabbage</span></span> <div><span style="font-weight: bold;"><br /></span></div><div><span style="font-weight: bold;">Norwegian Recipe Ingredients</span>
<ul><li> 8 slices bacon</li><li> 1 large head cabbage, cored and shredded</li><li> 1/4 cup all-purpose flour</li><li> 1 tablespoon caraway seed</li><li> 1 pinch salt and pepper to taste</li><li> 1/2 cup white vinegar, or to taste</li><li> 1/2 cup white sugar, or to taste</li></ul><span style="font-weight: bold;"><div><span style="font-weight: bold;"><br /></span></div>Norwegian Recipe Instructions </span></div><div><br /></div><div>
Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.</div><div><br /></div><div>Norwegian Christmas Cabbage VIDEO</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/XuYx9CEMlhA" width="320" youtube-src-id="XuYx9CEMlhA"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/cSy7qH0fmV4" width="320" youtube-src-id="cSy7qH0fmV4"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ikCoIj34QNE" width="320" youtube-src-id="ikCoIj34QNE"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-12135692631128520212022-04-13T21:00:00.000-07:002022-04-13T21:00:59.261-07:00Norwegian Fattigman<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZcVrqGoRRhwLxI_0d5KHnSPNVUzPVtoGXnb2oxKTtLqBqj44pMCLFuzdHf8_GDEL8r_1KMJoMR3wd6sNGCw8cn5NfGxIc2GlWgtGlkRMw-hA1DSQaXdw6MwRhjHyb6Dv-0t7U4CgNJZExWbff6u-thVhKKFNDcX9d6715fbi3BaJemCroemd-Wzr/s295/Norwegian%20Fattigman.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="191" data-original-width="295" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZcVrqGoRRhwLxI_0d5KHnSPNVUzPVtoGXnb2oxKTtLqBqj44pMCLFuzdHf8_GDEL8r_1KMJoMR3wd6sNGCw8cn5NfGxIc2GlWgtGlkRMw-hA1DSQaXdw6MwRhjHyb6Dv-0t7U4CgNJZExWbff6u-thVhKKFNDcX9d6715fbi3BaJemCroemd-Wzr/w400-h259/Norwegian%20Fattigman.jpg" width="400" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Norwegian Fattigman</span></span> <div><span style="font-weight: bold;"><br /></span></div><div><div><b>Norwegian Recipes INGREDIENTS</b></div><div><b><br /></b></div><div><b>5 egg yolks</b></div><div><b>5 T. sugar</b></div><div><b>5 T. cream</b></div><div><b>1 T. cognac</b></div><div><b>1/4 tsp. cinnamon</b></div><div><b>1/4 tsp. cardamom</b></div><div><b>1 egg white</b></div><div><b>1 1/2 cups flour</b></div><div><b><br /></b></div><div><b>Norwegian Recipes INSTRUCTIONS</b></div><div><b><br /></b></div><div><b> Beat together egg yolks and sugar. Race in cream. Blend in cognac and flavors. Beat egg white until it's firm and circumspectly blend into various trimmings. Mix in to some degree the greater part of the flour. Permit hitter to stand, covered and in a cool spot, present moment. Use the extra flour-as little as plausible for completing the blend; the less flour you use, the more fragile the fattigman will be.</b></div><div><b><br /></b></div><div><b>Complete the hitter a little at a time and as gently as could truly be anticipated. Use a fattigmann shaper to eliminate gem shapes. Make a little slanting cut in the point of convergence of each valuable stone, and "string" one characteristic of the gem through the cut. Heat oil to 350º F. Singe fattigman until splendid brown....and the Norwegian equation of fattigman is ready..enjoy it !</b></div></div><div><br /></div><div>
<a href="http://norwegianrecipes.blogspot.com/2011/05/norwegian-dried-fruit-soup.html"><span style="font-weight: bold;">Norwegian recipes: norwegian-dried-fruit-soup</span></a></div><div><br /></div><div>Norwegian Fattigman VIDEO</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/rxxy4yMubyQ" width="320" youtube-src-id="rxxy4yMubyQ"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/gdO4hFuwtfc" width="320" youtube-src-id="gdO4hFuwtfc"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/gtvCuS6hgJM" width="320" youtube-src-id="gtvCuS6hgJM"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/-XPLlrTN4HM" width="320" youtube-src-id="-XPLlrTN4HM"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0tag:blogger.com,1999:blog-3520890797695063114.post-50603524179465058742022-04-13T20:47:00.000-07:002022-04-13T20:47:38.129-07:00Norwegian Dried Fruit Soup<span style="font-size: 180%;"><span style="font-weight: bold;">Norwegian Dried Fruit Soup</span></span> <div><span style="font-weight: bold;"><br /></span></div><div><div><b>Norwegian Recipes INGREDIENTS</b></div><div><b><br /></b></div><div><b>2-1/2 c blended dried organic product, for example, apples, apricots, peaches and prunes cut into scaled down pieces</b></div><div><b>1/2 c raisins or dried cherries</b></div><div><b>1/2 one lemon, meagerly cut and cultivated</b></div><div><b>1 cinnamon stick (around 3 inches long)</b></div><div><b>3-1/2 c water</b></div><div><b>2 c squeezed orange</b></div><div><b>1-1/2 c new pineapple lumps or 1 1/2 c pineapple pieces stuffed in their own juice, depleted</b></div><div><b>2/3 to 3/4 c honey</b></div><div><b>1/8 tsp salt (discretionary)</b></div><div><b>1/3 c rum or liquor</b></div><div><b>1 Tbs cornstarch mixed with 2 Tbs cold water</b></div><div><b>vanilla yogurt or acrid cream</b></div><div><b><br /></b></div><div><b>Norwegian Recipes INSTRUCTIONS</b></div><div><b><br /></b></div><div><b> In a 3 quart skillet, consolidate dried natural product, raisins, lemon cuts, cinnamon stick, water and squeezed orange; heat to the point of boiling over high hotness. Lessen hotness to medium-low, cover and stew for 10-15 minutes. Then, at that point, eliminate from hotness and mix in pineapple, honey, salt (whenever wanted), and rum. Let represent 10 minutes to mix flavors and allow natural product to relax. Return skillet to warm; then mix cornstarch combination into soup.</b></div><div><b><br /></b></div><div><b>Cook over medium-low hotness, mixing, until fluid is effervescent, clear, and thickened. Eliminate cinnamon stick and lemon cuts. Serve soup hot; or cover and refrigerate to serve cold. Top with spoonfuls of yogurt....enjoy it !</b></div></div><div><br /></div><div>Norwegian Dried Fruit Soup VIDEO</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ZXAFU1eukXo" width="320" youtube-src-id="ZXAFU1eukXo"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/mIoObdJOo0A" width="320" youtube-src-id="mIoObdJOo0A"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/7eStL7PH6Hs" width="320" youtube-src-id="7eStL7PH6Hs"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ikCoIj34QNE" width="320" youtube-src-id="ikCoIj34QNE"></iframe></div><br /><div><br /></div>hadriannatahttp://www.blogger.com/profile/11502909576691608126noreply@blogger.com0