Sylte Recipes
SYLTE
Chilling time not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Veal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place meat in a stockpot with water just to cover.
- Add seasonings and simmer slowly for 1 1/2 to 2 hours or until tender.
- Remove meat and chop very fine.
- Strain liquid.
- Return meat to liquid, add lemon juice and vinegar.
- Boil for five minutes, then pour into a mold and cool (to facilitate unmolding, give the mold a spritz of cooking spray before filling).
- When firm, turn out onto platter and serve with sliced beets marinated in vinegar.
Nutrition Facts : Calories 205.3, Fat 9.4, SaturatedFat 3.5, Cholesterol 95.2, Sodium 952.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 27.7
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
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