Brazilian Ceviche / Brasiliansk Ceviche

A Brazilian recipe found in “Internasjonale Retter med
Norsk Fisk” (International Dishes made with Norwegian Fish)
published by Vennergren-Cappelen in 1987

Brazilian Ceviche / Brasiliansk Ceviche

Ceviche is a fun way to cook food. It is a method of preparing raw fish and shellfish. You marinate raw fish or shellfish in lime or lemon juice and the citrus acid causes the proteins to coagulate, so the seafood is actually cooked. You can add any kind of tastes to a ceviche.

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Sweet and Spicy Chicken Skewers / Søte og Krydret Kyllingspyd

A juicy campfire skewer recipe found at tammileetips.com
Sweet and Spicy Chicken Skewers / Søte og Krydret Kyllingspyd

Grilled sweet and spicy chicken skewers that is so easy to make! Great for the campfire or camp grill! Pineapple, peppers, and chicken grilled together to make a perfect meal.

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Skillet Chop Suey / Pannestekt Chop Suey

A Chinese recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958

Skillet Chop Suey / Pannestekt Chop Suey

Lamb, veal, or chicken may be used instead of pork. With chicken, use chicken bouillon cube and garnish with 1/2 cup blanched slivered and toasted almonds.

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Chicken & Mushroom Stir Fry / Wokket Kylling og Sopp

A Chinese inspired stir fry dish found on oxo.co.uk
Chicken & Mushroom Stir Fry / Wokket Kylling og Sopp

Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture.

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Breakfast in a Roll / Frokost i et Rundstykke

A campfire breakfast recipe found at blog.koa.comBreakfast in a Roll / Frokost i et Rundstykke

The ingredients for this breakfast can be prepared ahead, packed in plastic bokses and easily assembled at your campsite.

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Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

A seafood recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co in 1958

Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

Pretty pink shrimp are tempting and pretty in this quick dish.

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Persian Pilaf / Persisk Pilaf

An exotic rice dish found in “Ris og Pasta” in the “Menu –
International Madleksikon” series publisert by Lademann i 1978

Persian Pilaf / Persisk Pilaf

Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden colour by first being sauteed lightly in oil before the addition of broth. Cooked onion, other vegetables, as well as a mix of spices, may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruit.

Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Balochi, Bangladeshi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kurdish, Kyrgyz, Pakistani, Swahili (Kenyan, Tanzanian-Zanzibari), Tajik, Turkish, Uyghur, and Uzbek cuisines.

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Ginger Chicken /Ingefærkylling

A spicy chicken recipe found in “Fjærfe” (Poultry)
published by Hjemmets Kokebokklubb in 1982ingefærkylling_post_thumb[2]_thumb

Edible rootsThe history of Ginger goes back over 5000 years when the Indians and ancient Chinese considered it a tonic root for all ailments. While Ginger originated in Southeast Asia, it has a long history of being cultivated in other countries. At an early date it was exported to Ancient Rome from India. It was used extensively by the Romans, but almost disappeared from the pantry when the Roman Empire fell. After the end of the Roman Empire, the Arabs took control of the spice trade from the east. Ginger became quite costly like many other spices. In medieval times it was commonly imported in a preserved form and used to make sweets.

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Chicken With Sherry, Garlic and Bell Peppers / Kylling Med Sherry, Hvitløk og Paprika

A Spanish chicken recipe found on telegraph.co.uk
Chicken With Sherry, Garlic and Bell Peppers / Kylling Med Sherry, Hvitløk og Paprika

This rich Spanish chicken dish will become a firm favourite
in your household from day one.

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Beef Patties Creole / Kreolske Karbonader

A spicy pattie recipe found in “New Fashion Plates for
Your Menu” published by Planters Edible Oil Co in 1932

Beef Patties Creole / Kreolske Karbonader

Creole Cuisine is a style of cooking originating in Louisiana, United States which blends French, Spanish, Indian, Caribbean, Portuguese, Greek, Canarian, West African, Amerindian, German, Italian and Irish influences, as well as influences from the general cuisine of the Southern United States.

Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803.

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Halibut with Bell Pepper Butter / Kveite med Paprikasmør

A fish recipe found in “Grillmat” (Grilled Food)
in the “Kjøkkenbiblioteket” (The Kitchen Library)
series published by Aventura Forlag in 1992
Halibut with Bell Pepper Butter / Kveite med Paprikasmør

Halibut has a delicate fish flavor that can be further enhanced with fresh bell pepper butter. You can use canned peppers if you like. Serve the fish with grilled polenta.

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Tomato-Cheese Toast / Tomat- og Ostetoast

A snack recipe found in “New Fashion Plates for Your Menu”
published by Planters Edible Oil Co in 1932
Tomato-Cheese Toast / Tomat- og Ostetoast

Cheese sandwiches is a snack dish that never seems to go out of style.
I’ve found recipes for such from every decade through out the last
century and both decades in this. Cheese sandwiches really
deserves to be called a classic – Ted

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Baked Stuffed Tomatoes / Bakte Fylte Tomater

A lunch recipe found in “60 ways to Serve Star Ham”
published by  Armour Co in 1930

Baked Stuffed Tomatoes / Bakte Fylte Tomater

Text from the booklet: The only real rival of “Star” Ham is Armour’s “Star” Bacon. In uniform quality it is equally dependable for it has the same famous Fixed* Flavor. The mildness and sweetness of this choicest bacon are distinctive, As a breakfast delicacy, it is admittedly unsurpassed. Wherever finest foods are served – on dining cars, in prominent hotels and elsewhere – it is a familiar item on the menus.

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Almond Beef Hawaiian / Biff med Mandler Som På Hawaii

A spicy dinner recipe found in “The Treasury of
The Worlds Best Almond Recipes” published by
Blue Diamond Almonds Brand in 1963

Almond Beef Hawaiian / Biff med Mandler Som På Hawaii

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Cozze Gratinate – Gratinated Mussels / Gratinerte Blåskjell

An appatizer recipe found in “Ganske Enkelt – Italienske
Oppskrifter” (Quite Simple – Italian Recipes) published by Notabene Forlag in 1995

Cozze Gratinate – Gratinated Mussels / Gratinerte Blåskjell

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