Swedishspareribs Recipes

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Swedish Spareribs image

This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it.

Provided by ppj1949

Categories     World Cuisine Recipes     European     Scandinavian

Time 2h15m

Yield 6

Number Of Ingredients 7

½ teaspoon ground black pepper
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons ground allspice
2 pounds country style pork ribs
¼ cup butter
1 (10.5 ounce) can beef broth


  • In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
  • Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.

Nutrition Facts : Calories 378.9 calories, Carbohydrate 5.7 g, Cholesterol 132.2 mg, Fat 25.8 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 11.3 g, Sodium 1088.5 mg, Sugar 4.2 g


Swedish Saffron Buns image

These traditional Swedish-style saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!

Provided by CAMILLAAA

Categories     Bread     Yeast Bread Recipes

Time 1h55m

Yield 35

Number Of Ingredients 10

2 ⅛ cups milk
½ cup butter
3 (0.6 ounce) cakes compressed fresh yeast
8 ounces quark or sour cream
2 (.5 gram) packets powdered saffron
⅔ cup sugar
½ teaspoon salt
7 ½ cups all-purpose flour
1 cup raisins
1 eggs, beaten


  • Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
  • Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
  • Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
  • Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 29.1 g, Cholesterol 15.5 mg, Fat 4 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 67.9 mg, Sugar 7.5 g


Mom's Swedish Strips Recipe - (4.5/5) image

Provided by Karen_W

Number Of Ingredients 9

1 cup shortening
1 cup brown sugar
1 Egg
1 tsp. vanilla
1/2 tsp. salt
2 1/4 cups sifted cake flour
1/2 cup raspberry jam
2 Tbsp. icing sugar
1/2 cup finely chopped walnuts


  • Cream sugar and shortening until light and fluffy. Add egg, vanilla, and salt, mix well. Add flour and combine. Place cookie batter on an ungreased 12"x15" cookie sheet and roll with a rolling pin to 1/4" thickness. Bake at 350 degrees for 15 minutes. While cookie is hot, spread thinly with jam and dust with icing sugar. Sprinkle with nuts. Press nuts gently into cookie to stick. Cut immediately into 1"x3" strips.


Swedish Spareribs image

I mentioned to a friend at work that I was looking for something other than a barbeque sauce for pork ribs. The next day she brought me a recipe for "Swedish Spareribs" that her mother had gotten off of the internet-not Zaar. The secret ingredient is allspice. These are so simple to prepare and you probably have all the ingredients in your pantry. These are so flavorful and tender, they take spareribs to a whole new level!

Provided by yooper

Categories     One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 teaspoon pepper
2 tablespoons sugar
2 teaspoons salt
2 tablespoons ground allspice
1/4 cup butter
1 (10 ounce) can beef broth
2 lbs country-style pork ribs, trimmed


  • In a small mixing bowl, combine the pepper, sugar, salt, and allspice.
  • Sprinkle over all sides of ribs, making sure to coat evenly.
  • In a large skillet, melt butter over medium-high heat, making sure butter does burn.
  • Brown ribs on all sides.
  • Pour beef broth over ribs, cover the skillet and reduce to low heat. Simmer for 1 to 1 1/2 hours. Do not remove the cover during cooking.

Nutrition Facts : Calories 462.7, Fat 36.6, SaturatedFat 14.7, Cholesterol 125.1, Sodium 1285.1, Carbohydrate 5.8, Fiber 0.5, Sugar 4.2, Protein 27.1


Western-Style Grilled Spareribs image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 9

5 to 6 pounds spareribs (two 2 1/2- to 3-pound racks)
1/2 cup Peppery Dry Rub, recipe follows
Vegetable oil cooking spray
3 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 teaspoons crushed red pepper
1 teaspoon salt
1 clove garlic, minced


  • Trim the spareribs, if necessary, and rub both sides of the ribs with the dry rub, working it into the meat. Put the ribs in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate for up to 24 hours. Alternatively, enclose the ribs in a sealable plastic bag and refrigerate.
  • Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable cooking spray. The coals should be hot.
  • Set the ribs, meat side down, over the hottest part of the fire and sear for about 10 minutes until there are defined grill marks on the meat. Transfer the ribs to the cooler part of the grill, cover, and turning the ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a charcoal grill, add fresh coals to maintain the heat at medium; if using a gas grill, turn the heat to medium on the burner away from the meat -- turn off the burner under the meat. Cut the ribs between the bones and serve with sauce on the side.
  • Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Refrigerate until ready to use.


Sylvia's World Famous Talked About Spareribs image

Provided by Food Network

Categories     appetizer

Time 11h5m

Yield 8 servings

Number Of Ingredients 6

2 slabs pork spareribs (about 3 1/2 pounds)
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 to 3 cups white wine vinegar
Sylvia's Original Sauce


  • Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.
  • Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.
  • Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour.
  • Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through- about 20 minutes. Serve with original sauce on the side.


Sylvia's Famous Spareribs image

These are the real thing. People come from around the corner, around the city, and around the world to eat these ribs at Sylvia's. The secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that's described here.

Provided by Tonkcats

Categories     < 15 Mins

Yield 8 serving(s)

Number Of Ingredients 13

3 1/2 lbs spareribs
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon red pepper flakes, crushed
2 -3 cups white wine vinegar
16 ounces Red Devil Hot Sauce
2 1/2 teaspoons crushed red pepper flakes
1 small onion, sliced
1 stalk celery, sliced
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced


  • To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
  • Rub the salt, black pepper, and red pepper into both sides of the ribs.
  • Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
  • Pour the vinegar over the ribs and bake 1 1/2 hours.
  • Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
  • Remove the ribs from the baking dish and place in a single layer on baking sheets.
  • (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
  • The ribs should be tender and well browned.
  • This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
  • To finish the ribs, preheat the oven to 400 F.
  • Cut the slabs between the bones into individual ribs.
  • Place the ribs in a baking dish large enough to hold them comfortably.
  • Spoon enough of the barbecue sauce over them to coat lightly.
  • Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
  • BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
  • Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
  • Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
  • Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.

Nutrition Facts : Calories 982.3, Fat 60.6, SaturatedFat 22.1, Cholesterol 240, Sodium 2151.9, Carbohydrate 48.9, Fiber 2.5, Sugar 43.4, Protein 59.7


Asian Spareribs image

Yummy! This is my own creation and everybody just loves them!! I like to make these on the grill in the warm weather months. When I do that, I reserve about 1/2 the marinade BEFORE marinating the meat, and use the reserved marinade to brush the ribs with while grilling........or I'll just make 2 batches of marinade, and use the second batch just for brushing while grilling. Prep time does NOT include marinating time.

Provided by Parsley

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs boneless pork spareribs
2 teaspoons olive oil
1/3 cup pineapple juice
1/3 cup light soy sauce
4 tablespoons hoisin sauce
3 tablespoons dry white wine
2 tablespoons rice wine vinegar
2 tablespoons creamy peanut butter
1/8 cup packed brown sugar
3 garlic cloves, minced
3/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
4 green onions, thinly sliced


  • In a small bowl, whisk together oil, pineapple juice, light soy sauce, hoisin sauce, wine, vinegar, peanut butter, brown sugar, garlic, ginger, pepper and onions until well-blended.
  • *If grilling, reserve about 1/2 of this mixture (BEFORE it touches raw meat!) for brushing meat while grilling OR double the marinade recipe for brushing during grilling*.
  • Place spare ribs in a glass pan and coat with the sauce. Cover and refrigerate for 8 hours or up to 24 hours.
  • Bake at 375 degrees Fahrenheit for about 45 minutes. Or grill for 10 to 15 minutes, turning ribs occasionally and brushing with the reserved marinade.

Nutrition Facts : Calories 547.2, Fat 40.3, SaturatedFat 14.3, Cholesterol 118.3, Sodium 1226.8, Carbohydrate 14.5, Fiber 1.1, Sugar 9.8, Protein 29.6


Swedish Spritzs image

This was a cookie we always had at Christmas to celebrate a Swedish tradition.

Provided by Gertrude Ramsey

Categories     World Cuisine Recipes     European     Scandinavian

Yield 12

Number Of Ingredients 6

1 cup butter, softened
1 cup white sugar
1 egg
1 ½ teaspoons almond extract
1 pinch salt
1 ¼ cups all-purpose flour


  • Combine butter or margarine, sugar, egg, almond extract, and salt. Cream together well. Add 1 1/4 cup sifted flour. Mix thoroughly.
  • Place dough in cookie press, and make long strips. Place on cookie sheet that has been lightly sprayed with oil.
  • Bake at 350 degrees F (175 degrees C) . Check at eight minutes. It will take at least ten minutes to cook. Bake until slightly brown. Cut into two or three inch cookies as soon as taken from the oven. If baked on an air bake cookie sheet, cooking will take a few minutes longer.

Nutrition Facts : Calories 255 calories, Carbohydrate 26.6 g, Cholesterol 56.2 mg, Fat 15.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 9.9 g, Sodium 115.1 mg, Sugar 16.7 g


Swedish Squares image

Make and share this Swedish Squares recipe from Food.com.

Provided by Diana Adcock

Categories     Bar Cookie

Time 35m

Yield 36 bars

Number Of Ingredients 8

1 cup butter, at room temp
1 cup brown sugar, not light brown
1 large egg
1 teaspoon pure vanilla extract
2 cups flour
1 teaspoon salt
1/3 cup raspberry jam
1/3 cup shredded coconut


  • Preheat oven to 350 degrees.
  • Lightly grease an 9 inch square baking pan.
  • In a large bowl beat together butter and brown sugar until creamy.
  • Beat in the egg, mix throughly.
  • Beat in the vanilla, mix thoroughly.
  • Beat in the flour and salt until well combined.
  • Press mixture into the prepared pan and bake for 25 minutes.
  • Remove from the oven and while still hot spread with the raspberry jam.
  • Sprinkle with coconut.
  • Cool completely and cut into squares.


Swedish Pastry Rings image

Although my family is of Polish and German descent, we sure enjoy this sweet bit of Sweden! Mom was always sure to make this for Easter breakfast.

Provided by Taste of Home

Time 45m

Yield 2 pastry rings (12-16 servings each).

Number Of Ingredients 18

2-1/4 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided
1 teaspoon salt
1/2 cup cold butter
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/4 cup warm evaporated milk (110° to 115°)
1 large egg
1/4 cup dried currants or raisins
1/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons evaporated milk


  • In a large bowl, combine flour, 2 tablespoons sugar and salt. Cut in butter until mixture resembles fine crumbs. In a large another large bowl, dissolve yeast and remaining sugar in warm water. Add milk, egg and crumb mixture; beat until well blended. Stir in currants. Cover and refrigerate overnight. , Line two baking sheets with foil and grease the foil; set aside. For filling, in a small bowl, cream butter and brown sugar until light and fluffy; stir in pecans. , Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x7-in. rectangle; spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. , Place loaves seam side down on prepared pans; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. , For glaze, in a small saucepan, cook butter over medium heat until lightly browned, stirring constantly. Remove from the heat. Stir in confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over pastry rings.

Nutrition Facts : Calories 129 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 130mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.


Spanish Spareribs image

Make and share this Spanish Spareribs recipe from Food.com.

Provided by KateL

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces pork sausage links
2 1/2-3 lbs meaty pork spareribs, cut in 2-rib pieces
3 bacon, slices cut up
1/2 cup onion, chopped
1 garlic clove, minced
16 ounces canned tomatoes, cut up
10 1/2 ounces condensed beef broth
1/2 cup pimento-stuffed green olives, sliced
2 tablespoons parsley, snipped
1/4 cup all-purpose flour
12 ounces noodles, cooked and still hot


  • In Dutch oven, brown sausage. Remove and drain off fat.
  • In same pan, brown ribs, half at a time; remove.
  • Add bacon, onion, and garlic; cook until bacon is crisp and onion is tender.
  • Return meats to pan.
  • Add undrained tomatoes, beef broth, olives, and parsley.
  • Cover and simmer 1 hour or until ribs are tender. Remove meat; keep warm.
  • Skim off fat; measure sauce. Add water, if necessary, to make 2 1/2 cups liquid; return to pan.
  • Blend flour with 1/2 cup cold water. Stir into liquid.
  • Cook and stir until bubbly.
  • Serve meat over hot cooked noodles. Pass sauce.

Nutrition Facts : Calories 924.9, Fat 57.3, SaturatedFat 20.9, Cholesterol 222.5, Sodium 752.4, Carbohydrate 49.9, Fiber 2.9, Sugar 3.7, Protein 49.6


Smoked Spareribs image

Pitmaster Jones brines these ribs for 20 hours, applies BBQ Spice Rub, and smokes them to juicy perfection. Finish them with a glaze of Sweet BBQ Pit Sauce, and you've got a pretty good idea of what lucky Carolinians enjoy all summer long.

Provided by Sam Jones

Time P1DT15m

Yield 4 servings

Number Of Ingredients 31

1 rack spareribs (about 2½-3 pounds), trimmed to a uniform size, membrane on bone-side removed
3 ounces kosher salt
4 ounces sugar
1 gallon Water
1/4 cup BBQ Spice Rub, recipe follows
1/4 cup Sweet BBQ Pit Sauce, recipe follows
4 teaspoons cayenne pepper
1 cup light brown sugar
1/2 cup kosher salt
1/4 cup sugar
1/4 cup freshly ground black pepper
1/4 cup garlic powder
1/4 cup ground mustard
1/4 cup garlic salt
1 teaspoon crushed red pepper flakes
1/4 cup chili powder
2 tablespoons onion powder
1 cup paprika
2 teaspoons kosher salt
1 2/3 cups sugar
1 teaspoon chili powder
1 tablespoon paprika
1 teaspoon freshly ground black pepper
3/4 teaspoon garlic salt
1 teaspoon onion powder
1 1/2 cups light brown sugar
2 3/4 cups ketchup
1 stick unsalted butter, melted, 4 oz
1 1/4 cups water
1 1/2 cups apple cider vinegar
1 teaspoon Worcestershire sauce


  • Brine: In a 1-gallon container, combine water, salt, and sugar. Seal and shake to dissolve salt and sugar, about 30 seconds. Lay ribs in large container; add the brine, making sure the ribs are fully submerged. Cover and refrigerate 15-24 hours, optimally 20 hours.
  • Smoke ribs: Light smoker and heat on 250 degrees F. (For smokier ribs with a pronounced internal "smoke ring," Pitmaster Jones suggest adding wood chips on top of the charcoal during the first hour of cooking.) Remove brined ribs and place on a flat surface. Par dry with paper towels on both sides. Sprinkle BBQ Spice Rub all over ribs on both sides; use your hands to work the rub in, making sure all of the ribs are covered.
  • Place ribs bone-side down onto the grill. Cover and cook undisturbed for 3-3 1/2 hours. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 degrees F through the duration of cooking.
  • Stack 2 large sheets of aluminum foil on a flat work surface. After 3-3 1/3 hours, remove ribs from smoker and place on foil, bone-side down. Spread a small amount of Sweet BBQ Pit Sauce evenly over the meat. Wrap and place back in the grill, bone-side down, 30 minutes.
  • Remove ribs from smoker and remove foil. Place back on smoker grates and cook another 10-15 minutes. Remove, cut into individual ribs, and serve.
  • BBQ Spice Rub: In a bowl, combine all the ingredients. Mix well to break up any lumps. (Optional: Use a food processor.) Makes about 4 cups. It will keep in a covered container at room temperature for several months. Before each use, stir the rub or shake well to re-distribute all the ingredients evenly.
  • Sweet BBQ Pit Sauce, part 1: In a saucepan, combine the dry ingredients and mix well to break up any lumps. Add ketchup, melted butter, water, vinegar, and Worcestershire sauce. Bring sauce to a simmer over low heat. Continue to simmer, stirring the entire time until the sauce has reduced and thickened, about 15 minutes. (Keeping the heat low helps prevent the butter from separating and the sugar from burning.)
  • Sweet BBQ Pit Sauce, part 2: Sauce is done when it thinly coats a spoon and has reduced by about ⅓. Cool to room temperature, stirring occasionally so it doesn't stick to the bottom. Makes about 3 cups of Sweet BBQ Pit Sauce. Store in a covered container in the refrigerator. (It will keep for months, thanks to the vinegar.)

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2018-02-13 Scandinavian pastries—much like that region’s heavily Instagrammed minimalist interiors—are more subtle. They offer herbs and spices and nuts: things that smell and taste amazing without cloyingly coating the tongue. The pastry is a bit lighter, sometimes with a crunch instead of a crackle, more of a crumb instead of a flake.
From myrecipes.com

2012-08-21 1.In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib. 2.Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. (Stop here if …
From mamajaneskitchen.blogspot.com

2022-06-16 6. Swedish Rye Bread (Limpa) Much like other European countries, the Swedes like their bread dark and full of rich flavor. This recipe is slightly different, with it being a little sweet. It includes molasses, caraway, fennel, anise seeds, and orange zest, but …
From insanelygoodrecipes.com

Ingredients. Makes 6 servings. 1/2 teaspoon ground black pepper. 2 tablespoons white sugar. 2 teaspoons salt. 2 tablespoons ground allspice. 2 pounds country style pork ribs. 1/4 cup butter. 1 (10.5 ounce) can beef broth.
From punchfork.com

2021-09-09 Blåbärssoppa (Swedish Blueberry Soup) Read Recipe Here. A traditional Swedish dessert ( or snack!) that’s in soup form — might sound a bit weird, but it’s DELICIOUS. We enjoy it warm in winter, and cold in warmer months, both equally excellent. If you want to complete the experience, serve with some cream, bits of crushed almond cookies.
From foodandjourneys.net

2013-12-20 Instructions. Preheat the oven to 350º F. Spray a cookie sheet with cooking spray. In a small bowl, combine 1 cup flour and 1/2 cup softened butter (1 stick) until crumbly. Add1 Tbsp. cold water. Form into 2 balls and pat into two 3-inch strips on cookie sheet. Bring 1 cup water and 1/2 cup butter to a boil.
From yummyhealthyeasy.com

2018-06-06 9. Swedish Vanilla Hearts “Vaniljhärtan”. Swedish Vanilla Hearts “Vaniljärtan” are nothing but adorable heart-shaped cookies made with a shortbread crust and filled with a generous vanilla cream in the inside. They are small, delicate, and incredibly addictive! 10. Triple Berry Crisp with White Chocolate Sauce.
From delscookingtwist.com

2020-03-07 Add enough hot water to cover all the ribs, then pour in the 60g of vinegar, 2 teaspoons of dark soy sauce, and 1 tablespoon of Chinese Shaoxing cooking wine. Mix gently then cover the lid. After the liquid starts boiling, lower the heat to low with lid closed to maintain a rolling boil and cook for up to an hour.
From asiancookingmom.com

You can also add a graham cracker crust to the bottom. Hasselback Potatoes. 490. Chef John's Swedish Meatballs. 584. Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love! Arvidson Swedish Pancakes. 7. Easy Swedish Pancakes.
From allrecipes.com

2017-11-30 Spread a thin layer of mayonnaise over the surface of the bread slices. Arrange fresh lettuce and cucumber slices over top of the bread. Carefully arrange a handful of salad shrimp over the lettuce and cucumber. I used a ring mold but even then some escaped! Add tomatoes; scatter fresh dill and sliced scallions.
From dishnthekitchen.com

Shape the dough into a ball, flatten it slightly, and place it on a lightly greased or parchment-lined baking sheet. Cover with a dough rising cover or lightly greased plastic wrap, and allow it to rise for 1 1/4 to 1 1/2 hours, or until it's puffed up noticeably. Bake the limpa in a preheated 350°F oven for 35 minutes, tenting it with ...
From kingarthurbaking.com

2022-07-08 848 suggested recipes. All-Natural Caramel Corn Appetizers KitchenAid. salt, microwave popcorn, vanilla, brown rice syrup, maple syrup and 2 more. Gorgonzola Crescent Appetizers L'Antro dell'Alchimista. gorgonzola cheese, salt, lard, water, butter, yeast, flour. Tomato Mozza Appetizers On dine chez Nanou. coarse salt, tomato juice, olive oil, mini …
From yummly.com

The key to a great dish is making sure you have plenty of sturdy rye bread to dip in the sauce and make sandwiches. 6. Salmon (gravadlax) Salmon is another top choice among Swedish Christmas foods. The Swedes cure their salmon with a mixture of sugar, salt, and dill, then serve slices of the fish cold.
From scandification.com

Singaporean Tender Pork Spare Ribs. 29. This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice.
From allrecipes.com

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