Danish Tomato Moons Recipes

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DANISH TOMATOES



Danish Tomatoes image

One of those great "make ahead" dishes which can accompany any meal theme for your large gatherings or simple family parties !

Provided by Mini Ravindran

Categories     Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 -4 large tomatoes
1/4 cup brown sugar, packed
3 tablespoons wine vinegar
salt
minced parsley

Steps:

  • Peel tomatoes and cut into thick slices.
  • Arrange in layers in a shallow dish, sprinkling with brown sugar, vinegar,and salt.
  • Cover tightly and chill several hours.
  • Arrange slices in slightly overlapping circles on a platter and garnish with parsley or onion tops.
  • Surround with crisp greens, if wanted.
  • Makes 4 to 6 servings.

Nutrition Facts : Calories 76.4, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 18.7, Fiber 1.6, Sugar 16.8, Protein 1.2

FRIKADELLER (DANISH MEATBALLS)



Frikadeller (Danish Meatballs) image

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

½ pound ground veal
½ pound ground pork
¼ cup milk, or as needed
¼ cup finely grated onion
1 egg
¼ cup bread crumbs, or as needed
¼ cup all-purpose flour
¼ cup seltzer water
salt and pepper to taste
¼ cup margarine

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 TOMATO MOONS



Danish Tomato Moons image

From the Best of the Best from Big Sky Cookbook.

Provided by Vicki Butts (lazyme)

Categories     Fruit Sides

Time 25m

Number Of Ingredients 7

4 medium firm ripe tomatoes
1 tsp sugar
1/2 tsp basil
1 c soft bread crumbs
2 Tbsp melted butter
1/4 c crumbled roquefort cheese
1/4 c chopped stuffed green olives

Steps:

  • 1. Halve tomatoes crosswise. Sprinkle with sugar and basil. Pierce each with a fork and let sugar melt in. Place on rack in broiler pan. Broil 4-6 inches from heat for 3 minutes or just until bubbly.
  • 2. Toss bread crumbs with melted butter in a small bowl; stir in Roquefort and olives. Spoon over hot tomatoes. Broil 2 minutes longer, or until topping is toasty brown.
  • 3. Serves 4 as a side dish or 8 as a garnish.

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