HaugWaters International Recipes
Authentic Brazilian Cheese Bread
Pão de queijo is an typical Brazilian snack, originally from the states Minas Gerais and Goiás. We don’t know exactly where and when it originated, but it is suspected that it was around the 18th century, during the slavery period, in the “fazendas mineiras” (farms located in Minas Gerais).
Chicken Kiev
The secret of chicken Kiev lies within the walls of its crispy exterior — once sliced, out pours a pool of warm, herby butter. Accounts vary on when and where chicken Kiev first appeared, some attributing it to a hotel in Kyiv and others claiming it’s a riff on a Parisian veal dish. Regardless of the dish’s origin, it became a fine-dining staple in the United States in the 1950s. In this traditional preparation, chicken breasts are pounded thin, wrapped around a stick of chilled garlicky butter speckled with chives and parsley, then rolled in breadcrumbs and fried. While the rolling and chilling is fairly labor-intensive, the recipe’s saving grace is that most of the work can be done in advance.
Chocolate Mousse Cake
This Chocolate Mousse Cake Recipe with Raspberry has all the flavor you desire in a decadent dessert! A moist chocolate cake base, rich and creamy mousse, and a little bit of tartness from the raspberry jam will make your mouth water.
Easy Turkey Cabbage Rolls
The most delicious and easy turkey cabbage rolls recipe! These Ukrainian cabbage rolls are filled with a juicy meat, rice and carrot mixture, then baked in a carrot, onion and tomato sauce. The rolls come out extra juicy, aromatic and very flavorful. Known as ‘holuptsi’ in Ukraine, these are a childhood favorite of mine! I used to make them all the time with my mom growing up. Serve them with sour cream, pickles and marinated tomatoes for an authentic Ukrainian experience!
Gluten-free Buttermilk Norwegian Waffles
Try out these traditional Norwegian waffles. All you need is eggs, buttermilk, and our mix. Pairs perfectly with our homemade syrups (check out our recipes!), gjetost brown cheese, sours cream, jam, and so much more!
Gluten-free Seed Crackers
Whether you call these crackers or Norwegian Crispbread (Knekkebrød), these golden, crispy seed crackers are a dream, both to make and to eat! 5 different varieties of seeds come together with the help of a little water and cornstarch to create one of the best homemade gluten-free crackers you’ll ever have the pleasure of eating.
Norwegian Meatballs
I make these with venison, but any meat will do. Once made, they will keep in the fridge a week, and, if you want to freeze them, fry them and then freeze, reheating them in the gravy.
Norwegian Stuffed Eggs
“Prep time does not include hard boiling the eggs. Whenever I’ve eaten these, the eggs were sliced the short way. I can never get them to stand upright, so I slice them
lengthwise.”
One Pot Pork Vegetable Stew
This One Pot Pork Vegetable Stew is a typical Ukrainian dish and every homemaker knows how to do it. In Ukraine, we typically don’t use a lot of vegetables in this stew, but I love how colorful it came out with bell peppers and carrots. I get hungry even by looking at the pictures.
Authentic Brazilian Cheese Bread
Pão de queijo is an typical Brazilian snack, originally from the states Minas Gerais and Goiás. We don’t know exactly where and when it originated, but it is suspected that it was around the 18th century, during the slavery period, in the “fazendas mineiras” (farms located in Minas Gerais).
Chicken Kiev
The secret of chicken Kiev lies within the walls of its crispy exterior — once sliced, out pours a pool of warm, herby butter. Accounts vary on when and where chicken Kiev first appeared, some attributing it to a hotel in Kyiv and others claiming it’s a riff on a Parisian veal dish. Regardless of the dish’s origin, it became a fine-dining staple in the United States in the 1950s. In this traditional preparation, chicken breasts are pounded thin, wrapped around a stick of chilled garlicky butter speckled with chives and parsley, then rolled in breadcrumbs and fried. While the rolling and chilling is fairly labor-intensive, the recipe’s saving grace is that most of the work can be done in advance.
Chocolate Mousse Cake
This Chocolate Mousse Cake Recipe with Raspberry has all the flavor you desire in a decadent dessert! A moist chocolate cake base, rich and creamy mousse, and a little bit of tartness from the raspberry jam will make your mouth water.
Easy Turkey Cabbage Rolls
The most delicious and easy turkey cabbage rolls recipe! These Ukrainian cabbage rolls are filled with a juicy meat, rice and carrot mixture, then baked in a carrot, onion and tomato sauce. The rolls come out extra juicy, aromatic and very flavorful. Known as ‘holuptsi’ in Ukraine, these are a childhood favorite of mine! I used to make them all the time with my mom growing up. Serve them with sour cream, pickles and marinated tomatoes for an authentic Ukrainian experience!
Gluten-free Buttermilk Norwegian Waffles
Try out these traditional Norwegian waffles. All you need is eggs, buttermilk, and our mix. Pairs perfectly with our homemade syrups (check out our recipes!), gjetost brown cheese, sours cream, jam, and so much more!
Gluten-free Seed Crackers
Whether you call these crackers or Norwegian Crispbread (Knekkebrød), these golden, crispy seed crackers are a dream, both to make and to eat! 5 different varieties of seeds come together with the help of a little water and cornstarch to create one of the best homemade gluten-free crackers you’ll ever have the pleasure of eating.
Norwegian Meatballs
I make these with venison, but any meat will do. Once made, they will keep in the fridge a week, and, if you want to freeze them, fry them and then freeze, reheating them in the gravy.
Norwegian Stuffed Eggs
“Prep time does not include hard boiling the eggs. Whenever I’ve eaten these, the eggs were sliced the short way. I can never get them to stand upright, so I slice them
lengthwise.”
One Pot Pork Vegetable Stew
This One Pot Pork Vegetable Stew is a typical Ukrainian dish and every homemaker knows how to do it. In Ukraine, we typically don’t use a lot of vegetables in this stew, but I love how colorful it came out with bell peppers and carrots. I get hungry even by looking at the pictures.
