Old Recipe For Danish Stew Stuvet Oksekød Recipes

SCANDINAVIAN VEGETABLE STEW

Scandinavian Vegetable Stew image

Scrumptious dinner ready in 30 minutes! Serve your family with a delicious stew made of veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

8 to 10 small red potatoes, cut into fourths (3 cups)
2 cups fresh or frozen baby-cut carrots
3 tablespoons margarine or butter
3 medium green onions, sliced (1/3 cup)
3 tablespoons all-purpose flour
2 cups milk
1/2 cup frozen green peas
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh or 1/2 teaspoon dried dill weed
1 hard-cooked egg, chopped

Steps:

Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.
Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.

Nutrition Facts : ServingSize 1 Serving

GRANDMAS CARROT CAKE

Grandmas Carrot Cake image

my grandmother jake recently passed away and i told my dad that all i wanted of hers was her recipe for her carrot cake. it brings back so many great memeories, and to me it is truly the best carrot cake i have ever tasted.

Provided by mistylin 2

Categories Dessert

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 17

Ingredients

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 -3 teaspoons cinnamon
2 tablespoons wheat germ
1 teaspoon allspice
1 tablespoon buttermilk
4 1/3 ounces canned carrots
1/2 cup walnuts
1 cup real butter
1 (8 ounce) box cream cheese
1 teaspoon vanilla
1 lb powdered sugar
1/2 teaspoon lemon juice

Steps:

drain the carrots and mash them in large bowl.
in a separate bowl mix the salt, allspice, cinnamon, wheat germ,baking soda, and flour.
in another bowl whip the eggs til smooth.
add the sugar and the vegetable oil and cream together.
add the flour mixture and the egg mixture to the carrots, whip til mixed well.
add the buttermilk and the walnuts and mix again.
bake at 350 degrees in a well oiled and floured cake pan for 50 minutes.
cool completely.
mix the softened butter, softened cream cheese, vanilla, sugar, and lemon.
frost the cake and enjoy.
ps. i have been known to add another box of cream cheese and another
stick of butter, more calories but oh so tasty.

Nutrition Facts : Calories 936.4, Fat 54.4, SaturatedFat 20.5, Cholesterol 158.4, Sodium 743, Carbohydrate 107.9, Fiber 1.7, Sugar 85.2, Protein 8.4

OLD RECIPE FOR DANISH STEW (STUVET OKSEKøD)

Old Recipe for Danish Stew (Stuvet Oksekød) image

My mother collected cookbooks like you or I collect tunes for our MP3s. She recently passed away, and I was going through some of her collection, just to feel close to her again. Low and behold, I found this wonderful book called "Wonderful, Wonderful Danish Cooking" by Ingeborg Dahl Jensen (with an introduction by Victor Borge!) published in 1965. This is one of the recipes I found to post for ZWT 6.

Provided by JackieOhNo

Categories Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons butter
2 onions, chopped
1 cup flour
2 cups beef broth or 2 cups beef stock
2 1/2 lbs top round steaks or 2 1/2 lbs bottom round steaks, cut into small squares
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon white pepper
3/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon minced parsley
1/4 teaspoon marjoram
1 pinch pepper
3 tablespoons butter
2 tablespoons ice water

Steps:

Melt the butter; add onions and brown for 10 minutes over low heat. Add 3 T. of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.
Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 t. salt, the 1/4 t. of white pepper, and mix well. Cover and cook over low heat for 2 hours.
Sift the baking powder, remaining flour and 1/2 t. salt in a bowl. Add parsley, marjoram, and pepper; mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat for 35 more minutes.
Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.

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