NORWEGIAN STUFFED HARD COOKED EGGS
Make and share this Norwegian Stuffed Hard Cooked Eggs recipe from Food.com.
Provided by Pesto lover
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut eggs in half, lengthwise.
- Mix together yolks, butter, ham and cheese.
- Sprinkle with dill.
- Fill eggs and serve.
PICNIC STUFFED EGGS
My dad loves these stuffed eggs, which are a Southern favorite. I've been cooking since I became a teenager, and this is one of my original recipes.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.
Nutrition Facts : Calories 154 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 317mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.
NORWEGIAN CABBAGE ROLLS
Velkommen! My take on traditional Norwegian kålruletter. My girlfriend likes the way I make them. I use a little less potato starch and throw some caraway seeds and rice in the filling, leaving a more meaty texture and a bit more flavor, in my opinion. Serve with brunsaus (brown gravy), rice, and boiled potatoes. Agurksalat (cucumber salad) is a great accompaniment to this dish.
Provided by Andrew Currin-Chodur
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
- Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
- Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
- Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
- Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
- Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 26.9 g, Cholesterol 84.4 mg, Fat 17.3 g, Fiber 8.4 g, Protein 16.1 g, SaturatedFat 8.7 g, Sodium 677.7 mg, Sugar 10.9 g
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