Steak and Eggs with Beer and Molasses / Biff og Egg med Pils og Mørk Sirup

A classic Irish breakfast recipe found on irishcentral.com

Steak and eggs is a dish prepared with beefsteak and eggs as primary ingredients. It is most typically served as a breakfast or brunch food, although it can also be consumed at any mealtime, such as for dinner in the evening.

Ingredients

Various types of beefsteaks can be used, such as rib eye, strip, sirloin and flank, among others. Additional ingredients may include bell pepper, garlic, onion, butter, salt, pepper, seasonings and others. Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce, chimichurri. and others.

Variations

Variations include steak and egg sandwiches, open sandwiches and steak and Eggs Benedict.  A version of steak and egg salad utilizes greens such as arugula, poached eggs and steak.  Vegetarian versions also exist, in which vegetables, such as cauliflower, squash and potatoes, are sliced into thick steaks and served with eggs.

In popular culture

Steak and eggs is the traditional NASA astronaut’s breakfast, first served to Alan Shepard before his flight on May 5, 1961.

Fried Apple Slices with Fennel Sugar and Apple Caramel Sauce / Friterte Epleskiver med Fennikelsukker og Eplekaramellsaus

A slightly different dessert / snack recipe found on godt.no

Spicy and golden apple slices sprinkled with fennel sugar and dipped in apple caramel sauce can be summed up with one word: delicious!

Roast Pork Tenderloin with Tropical Sauce / Helstekt Svinefilet med Tropisk Saus

A dinner recipe with a touch of the tropics found in “Minikokeboken – Svinekjøtt Spennende og Enkelt”
(The Mini Cook Book – Pork Exciting and Simple)
published by the Norwegian Information Office for Meat

Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner. The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork “fillet,” and it is one of the tenderest cuts of meat on the animal, since it is not a muscle that receives much if any exercise.

This means that the tenderloin is usually a little more expensive than cuts of meat that need longer cooking, like the loin proper or pork butt (shoulder). It also means that it can be cooked quickly and easily, with no brining or braising needed.

Medieval Monday – Pork with Pine Kernel Sauce / Svinekjøtt med Pinjekjernesaus

A medieval Roman recipe found on CookIt!

This recipe illustrates the Roman love of dishes that could be dipped into sauces. A vast array dishes could be served in bowls and platters. Meat would be carved into small pieces, so that each guest only picks what he needs and dips the meat into the accompanying sauces served in little bowls.

The meat would be cooked over a raised brick hearth, on top of which was a charcoal fire. The meat was placed in a pan on a tripod placed over the fire or cooked directly on a grid. Also used were frying pans (pensa), deeper pans (patella and patina), mixing bowls (mortaria) with a spout for pouring.

The recipe given here is not meant to be cooked in a modern kitchen but on an open fire or on a charcoal grill. Roman cooks judged quantities by eye so measurements are not given. Apicius provides the ingredients for the sauce, this then accompanies pan- fried meat.

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

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

Pan Fried Chicken with Cucumber / Pannestekt Kylling med Agurk

A refreshing dinner recipe found in  “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Nice mouthfuls of chicken together with cucumber in lime and lemon sauce taste delicious and refreshing on a hot summer day.

Grilled Salmon with Horseradish Sauce / Grillet Laks med Pepperrotsaus

A lunch/dinner recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988

Your tears may start to flow when you grate the horseradish,
but the taste is impeccable with grilled salmon.

West African Chicken in Peanut Sauce / Vestafrikansk Kylling i Peanøttsaus

A savoury chicken recipe from the African continent
found in “The best of International Cooking”
published by Hamlyn in 1984

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that would go on to become key components of the various national cuisines today.

Bangkok Chili Wings / Chilikrydrede Kyllingvinger fra Bangkok

A spicy Thai snack recipe found on bhg.com

Orange Blossom Crepes / Orange Blossom Pannekaker

A dessert recipe from “Crepe Cookery” published in 1976

Nothing livens up a dinner party more than a dessert being flambéed at the table. Combined with this simply delicious cream cheese filling you are sure to round off the dinner with a booming success.

Party Dressed Fish / Selskapsfin Fisk

A classic fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980

White fish, rice, asparagus and shrimps is a classic Scandinavian dinner dish combination and can be found in a multitude of recipes from our little part of the world. It is as the title of the post suggests classic party food. It was when this book was published in 1980 and it so absolutely still is – Ted

Dijon Chicken en Croûte / Dijon-Kylling en Croûte

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

Baked chicken breast wrapped in puff pastry with a creamy typically French mustard sauce, served in a simple manner with asparagus beans and garnished with parsley. Sounds great to me – Ted

Boiled Beef with Dill Sauce / Kokt Oksekjøtt med Dillsaus

A dinner recipe with herbs found in “Alt om Urter” (All About Hebs) published by Den Norske Bokklubben in 1982

Dill sauces both cold and hot ones are very popular in Scandinavia, particularly in Sweden and can be used with most sorts of meat. Hot it is particularly delicious with lamb and cold yoghurt or sour cream based ones with any sort of shellfish.

Salmon with Cucumber and Dill Sauce / Laks med Agurk og Dillsaus

A seafood lunch recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988

Dill gives the sauce a warm, sweet taste. In combination with the cucumber it becomes an excellent accompaniment to the salmon.

Madeline’s Lemon Butter Sauce / Madelines Sitronsmørsaus

A vegetable sauce recipe from a slightly cheesy ad for
Sunkist Lemons  published in 1972

Was it the candle lights, the soft music, or the little lemon trick on the vegetables that got to Arnold the night he proposed? Madeline  Nagel doesn’t care. It worked.

In 1972 Sunkist Lemons ran a whole series of ads build over the same slightly cheesy mould like this one. all based on women succeeding at cooking with lemon zest and lemon juice or both impressing boyfriends, in-laws or husband’s bosses. Al with a same rather mortifyingly bad text. The recipes that followed weren’t all that shabby though.