Norwegian Cucumber Salad Epcot Recipes

Steps:

• Slice the cucumber thin with a sharp knife.
• Mix the dressing ingredients well and pour over cucumber slices in serving bowl.
• Refrigerate for at least an hour.
• Sprinkle with the parsley and serve.

Steps:

• Combine the vinegar, oil, herbs, sugar, salt, and pepper in a bowl. Mix well.
• Thinly slice cucumbers and add to the vinegar mixture.
• Let stand for an hour before serving.

Steps:

• Mix ingredients and serve chilled.

Steps:

• Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.
• In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool.
• In a colander drain cucumbers and rinse under cold water. Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)

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.

Steps:

• With melted margarine, combine celery and onions, cook for 5 minutes or until transparent.
• Add flour to make roux and mix until smooth.
• Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth.
• Continue cooking for about 10 minutes.
• Add green peppers, potatoes and seasonings.
• Combine, cook until potatoes and peppers are done, then add the remainder of the milk.

Steps:

• Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels.
• In a large bowl, combine the remaining ingredients then stir in cucumbers. Refrigerate, covered, at least 1 hour.

Steps:

• Melt half the butter in a stockpot, add the onions and cook until softened, when done add the garlic and shallots, cook briefly.
• Add the lobster, fish stock, peppercorns and the water. Bring to a boil, reduce the heat and simmer for 20 minutes.
• Remove the lobster from the stock, cool & take the meat from the shells & set aside. Crush the shells and return to the pan and continue to simmer for 40 minutes. Strain the stock through a sieve.
• In a blender, puree the lobster with some of the stock. (I don't know about this one. I think I should just break the lobster into bite size pieces with my fingers.).
• Melt the remaining butter over medium heat until it stops bubbling, then reduce heat and add the flour. Stir until completely smooth, being careful not to brown the roux. To this roux, add the tomato puree & strained stock. Cook over medium high heat until mixture thickens.
• Add cognac, cream, chervil, tarragon and lobster meat. Salt & pepper to taste. Simmer for five minutes.

Steps:

• Cut the assorted sausages thinly on the bias.
• Add the red onion and sweet pickles to the sausages.
• Mix mustards, oil, vinegars and sugar.
• Mix dressing with sausages.
• Let set for 1 hour before serving.