MY DANISH GRILL SAUCE
This one is an old one, from my early cooking days in Denmark. It is by far the best BBQ sauce in our house. My husband would not have any other...
Provided by Scandigirl
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine vinegar, water and butter.
- Bring to a boil.
- Lower heat and add ketchup, Worchesterhire sauce, mustard, onions, salt, pepper, paprika and sugar.
- Boil until onions are soft and serve to any grilled meat.
Nutrition Facts : Calories 138.5, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 875.3, Carbohydrate 8.9, Fiber 0.3, Sugar 6.2, Protein 0.6
FOOLPROOF RIBS WITH BARBECUE SAUCE
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"
Provided by Ina Garten
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
DANISH BURGERS WITH HERB CAPER SAUCE AND A MOD SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into large 1-inch thick patties.
- Preheat a non stick skillet over medium-high heat. Drizzle extra-virgin olive oil over the patties and place them in the hot skillet. Cook 6 minutes per side until the patties are firm to the touch and cooked through.
- While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper.
- In a salad bowl combine the cucumbers, half of the red onion, plum tomatoes and 3/4 sack of baby spinach. Dress the salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons extra-virgin olive oil to coat the salad lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
- Split the rolls or buns. Place the burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops. Add remaining sauce into the salad and combine to give your salad a creamy finish. Fancy chips finish the plate.
- * TIDBIT
- The colder the semi-soft Havarti with dill cheese is the easier it will be to dice it. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!
FRIKADELLER (DANISH MEATBALLS)
This recipe comes straight from my mother-in-law in Denmark. It's a little labor-intensive, but once you get the hang of it, you'll be addicted! Serve warm with a brown sauce, small red boiled potatoes, and sweet and sour cabbage. Better still, double the batch and have enough the next day to slice and place on toast with mayonnaise (open-faced, of course, the Scandinavian way)!
Provided by Marigat
Categories World Cuisine Recipes European Scandinavian
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
- Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
- Heat the margarine in a large skillet over medium heat.
- To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 8.4 g, Cholesterol 83.2 mg, Fat 16.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.6 g, Sodium 177.5 mg, Sugar 1.2 g
DANISH MEATBALLS WITH CREAMY DILL SAUCE
I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!
Provided by Kaarin
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
- (I use my kitchenaid).
- With moistened hands (this will be sticky), shape into 1 inch balls.
- Roll the meatballs in bread crumbs until well coated.
- Arrange in a single layer on shallow baking pans.
- Drizzle melted butter over the meatballs.
- Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
- Meanwhile, make the sauce:.
- Melt butter in a large saucepan over low heat.
- Whisk in the flour till smooth.
- Gradually stir in the chicken broth.
- Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
- Place meatballs in a serving dish and cover with the sauce.
- Serve over egg noodles.
DANISH MEATBALLS WITH DILL SAUCE
This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.
Provided by MPFEIFFER
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
- Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
- Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
- Place meatballs in a chafing dish and cover with the sauce to serve.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 g
DANISH CHERRY SAUCE
Make and share this Danish Cherry Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Cherries
Time 1h10m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Wash and pit cherries (if you don't have a pitter, a sturdy straw works).
- In a large saucepan combine sugar, cinnamon sticks, almond extract, water and corn syrup.
- Over medium high heat bring to a boil, stirring often to prevent scorching.
- Reduce heat to a simmer and add cherries.
- Simmer for 5 minutes.
- Remove cinnamon sticks.
- Ladle hot sauce into hot sterile jars, leaving 1/2 inch head space.
- Wipe rims and adjust 2 piece caps.
- Process 10 minutes in a boiling water canner.
- **To thicken sauce for serving, combine 1 T cornstarch and 2 T's water in a medium saucepan.
- Whisk well to remove any lumps.
- Add 1 pint Danish Cherry Sauce and bring to a boil, cooking until sauce reaches desired thickness.
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