A Swedish speciality found on geniouskitchen.com
An ‘oddball’ recipe of Swedish origin, slightly adapted The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in “Allt om mat” (All about food) in 1976.
A delicious chicken recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985
A lunch or evening meal recipe found in
“Fjærfe på Menyen” (Poultry on the Menu)
published by Den Norske Bokklubben i 1984
A Danish starter/lunch recipe found on soendag.dk
A chicken recipe found in “Fjærkre” (Poultry) published by
Hjemmets Kokebokklubb in 1982
A recipe for a fresh and light soup found in “Sunt og Godt”
(Healty and Delicious) published by Det Beste in 1988
A refreshing taste of mint characterizes this creamy chicken soup, which is light but has plenty of tender chicken meat. Lemon peel and juice emphasizes the fresh flavor.
A camp fire one pot dinner recipe found on I heart Naptime
Easy healthy dinner recipe made with simple real
ingredients in just one pot.
An exciting chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben i 1984
A juicy campfire skewer recipe found at tammileetips.com
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.
A stroganoff variation with chicken found in
“A Sampler of Modern Sour Cream Recipes”
published by the American Dairy Association in 1970
Beef Stroganoff (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef or served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe such as this one.
Various explanations are given for the name, presumably derived from some member of the large and important Stroganov family, perhaps Alexander Grigorievich Stroganoff of Odessa or a diplomat, Count Pavel Stroganov.
A dinner recipe found in “The Treasury of The
Worlds Best Almond Recipes” published by
Blue Diamond Almonds Brand in 1963
A Chinese recipe found in “Harrods Cookery Book”
published in 1985
The secret of success when stir-frying is organization. Having all the ingredients prepared and close at hand is essential, as the actual cooking time is surprisingly quick. Snow peas add color and a crunchy texture to this delicious Chinese dish.
A Chinese inspired stir fry dish found on oxo.co.uk
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.
A lunch salad recipe found in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978
Cattelin was one of the best and cheapest restaurants in Stockholm. It had survived wars, disasters and changing tastes, and still managed to pack ‘em in until they were forced to shut down in 2011, so they must have done a lot of things right.
RecipeReminiscing 
