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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Trout Vincellér Style / Ørret Vincellérstyle

A dinner recipe found in “Flavours of Hungary Recipes”
a free E-book publiched by the Hungarian
Agricultural Marketing Centre in 2009
 
Trout Vincellér Style / Ørret Vincellérstyle

From the book intro: The world-famous Hungarian gastronomy relies on its savoury, high-quality Hungarian food. There is no need to prove how tasty Hungarian food is.

Everyone who has tasted real Hungarian tomatoes or peppers knows that they taste better than their foreign counterparts. Hungarian salami made according to the ancient tradition is known and sought after world-wide. The origin protection of “pálinka”, the Hungarian fruit brandy is now guaranteed under EU law.

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Tomato-Mushroom Chicken Pot Pie / Tomat, Sopp og Kyllingpai

A classic comfort food recipe found on
betterhomesandgardens.com

Tomato-Mushroom Chicken Pot Pie / Tomat, Sopp og Kyllingpai

Pot pie is the ultimate comfort food. With switched-up ingredients and a creative twist, you  elevate this classic from familiar to fabulous.

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Farmhouse Pasta / Bondepasta

A farmhouse recipe found in “Lær Mer om Sopp” (Learn More
About Mushrooms) published by BAMA gruppen in 1982
Farmhouse Pasta / Bondepasta

A nice way to showcase tasty mushrooms – in a simple,
creamy, delicious mushroom pasta!

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Chicken on Horseback / Kylling til Hest

A dinner recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben in 1984
Chicken on Horseback / Kylling til Hest

I’ve heard of both angels on horseback and devils on horseback, even posted a recipe for the angels way back in 2014. But chicken on horseback was new to me. Looks nice enough to give a try though, chicken thighs, prunes and bacon sounds like a delicious combo – Ted

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Flensburg Stew / Flensburg Gryde

A stew recipe found in “Mine 100 Bedste Opskrifter
Fra Fad Og Fryse” (My 100 Best Recipes from Serving Plates and Freezers) by Mona Giersing published by Lademann in 1982

Flensburg Stew / Flensburg Gryde

Flensburg (Danish: Flensborg, Low Saxon: Flensborg, North Frisian: Flansborj, South Jutlandic: Flensborre) is an independent town (kreisfreie Stadt) in the north of the German state of Schleswig-Holstein. Flensburg is the centre of the region of Southern Schleswig. After Kiel and Lübeck it is the third largest town in Schleswig-Holstein.

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Mushroom Omelet / Soppomelett

A delicious lunch recipe found in “Lær Mer om Sopp”
(Learn More About Mushrooms) utgitt av BAMA gruppen i 1982

Mushroom Omelet / Soppomelett

Omelets is the perfect snack no matter what time of day it is. If you got a pack of eggs in your fridge you can make one in a matter of minutes. You can make a plain omelet or fill it with just about anything. It must be among the most versatile dishes in the world – Ted

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Oriental Turkey Soup / Orientalsk Kalkunsuppe

An Asian inspired soup recipe found on
“The Quick & Eary  Armour Cookbook” published by 
the Benjamin Company in 1980

Oriental Turkey Soup / Orientalsk Kalkunsuppe

I can’t help spotting gherkins on the picture even though it is not mentioned in the recipe so the choice is yours, trust the picture or the recipe. In my opinion you can never go wrong with gherkins, I simply love the stuff

Ted
Winking smile

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Mushroom Stew on Butterfried Toast / Soppstuing på Smørstekt Toast

A delicious snack recipe found in “Lær Mer om Sopp” (Learn More
About Mushrooms ) published by BAMA gruppen in 1982

Mushroom Stew on Butterfried Toast / Soppstuing på Smørstekt Toast

Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.

Edible mushrooms are consumed for their nutritional value and they are occasionally consumed for their supposed medicinal value. Mushrooms consumed by those practicing folk medicine are known as medicinal mushrooms. While hallucinogenic mushrooms (e.g. psilocybin mushrooms) are occasionally consumed for recreational or religious purposes, they can produce severe nausea and disorientation, and are therefore not commonly considered edible mushrooms.

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Mushrooms in Tart Shells / Sopp i Terteskjell

A lunch recipe found in “Alt om Urter” (All About Herbs) published by Den Norske Bokklubben in 1885sopp i terteskjell_post_thumb[2]_thumb

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Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A spicy Thai soup recipe found on godt.no
Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A lovely warming soup with lots of flavor that will make a family favourite at the first go. Make some extra, freeze it and you have a delicious quick dinner for a buzy day.

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Asparagus and Mushroom Omelette / Asparges- og Soppomelett

A vegetable omelette recipe found in “Sundt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Asparagus and Mushroom Omelette / Asparges- og Soppomelett

Omelettes are among the the most versatile dishes there is. You can make one for breakfast, for lunch, as an appetizer, a dessert and even enjoy one as an evening meal. You can fill them with just about anything and use whatever kind of spice or herbs you prefere to suit your taste and eating practices. For instance vegetables and chives like in the one in this post.

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Blue Cheese Filled Bacon-Wrapped Mushrooms / Roquefortfylte Baconsurret Sopp

A great camping snack recipe found on homemaderecipes.com
headingBlue Cheese Filled Bacon-Wrapped Mushrooms / Roquefortfylte Baconsurret Sopp

These delicious snacks can be made ready at home before you head for the hike and grilled on a campfire grill grid when you have set up camp, dinner is over and the tea water is boiling. If you don’t bother to bring a grid a few stick will work just as well.

You could make these snacks at home too of course, but we all know they will taste much, much better by the campfire – Ted  😉

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Chicken Grand Duchesse / Kylling Grand Duchesse

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984Chicken Grand Duchesse / Kylling Grand Duchesse

I haven’t the faintest idea about what grand duchess it is who has given name to this dish, but it is at least reasonable to assume that she was fond of chicken. Neither do I know if grande duchess salad, grand duchess cocktail and grand duchess consomme is credited to the same lady or if it is common among great chefs to dedicate dishes to grand duchesses without bothering to tell us which grand duchess. Whatever, the chicken dish in question does look absolutely delicious – Ted 🙂

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Oysters on Skewers / Østers på Grillspyd

A shellfish dinner recipe foungd on recipes.history.org
Oysters on Skewers / Østers på Grillspyd

Original 18. Century Recipe

“Put a bit of butter into a stew-pan, throw in large oysters and some mushrooms, with pepper, salt, pounded cloves, parsley, and sweet herbs chopped, a dust of flour; stir these about half a minute, then put the oysters on silver skewers, a mushroom between each; roll them in crumbs of bread; broil them; put into the stew-pan a little good gravy, let it be thick and palatable; a little lemon-juice. Serve the oysters on the skewers; the sauce on the dish.”

—From “The lady’s assistant for regulating and supplying the table: being a complete system of cookery… including the fullest and choicest receipts of various kinds.” 

by Charlotte Mason (1787)

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