SWEDISH MUSTARD RECIPE RECIPES

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SWEDISH LUTEFISK RECIPE - FOOD.COM



Swedish Lutefisk Recipe - Food.com image

This is a traditional Swedish dish (also served in Norway but the Danes have more sense). It is a dish that you acquire a taste for (like Haggis). When you do acquire a taste you love it so I'm told. I have not cooked this recipe but it comes from a traditional source. This is not a joke this is an authentic recipe!

Total Time 4810 minutes

Prep Time 24

Cook Time 2410 minutes

Yield 4-6 serving(s)

Number Of Ingredients 2

1 piece dried lutefisk, sawed into 6 inch lengths
2 tablespoons lye

Steps:

  • Soak the fish in clear water for 3 days.
  • Add 2 tbsp lye into a gallon of water.
  • Soak for 3 days in this solution.
  • Then soak for 4 days in clear water, changing the water every day.
  • To cook the lute fish--------.
  • Tie the fish loosely in a square of cheese cloth.
  • Drop in a large enamel pot of boiling water.
  • Cook 10 minutes or until well done.
  • Remove cheese cloth put on a platter and debone.
  • Serve with a white sauce or a mustard sauce.

Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES



Pizza Hut Pan Pizza Copycat Recipe | Top Secret Recipes image

The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 10 minutes0S

Prep Time 1 hours 5 minutes0S

Cook Time 1 hours 5 minutes0S

Number Of Ingredients 24

Nutrition Facts : Calories 390 calories

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