dutch and main dish

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Recipes

Oma's Split Pea (Erwten) Soup

Posted by MissChief  

The closest I've come to my mother-in-law's absolutely delicious split pea soup. I've even converted a few friends who said they didn't like pea soup. With autumn in the air, it's the perfect time to start thinking about some good and hearty pea... MORE»

Recipe #392223

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Oxtail Soup

Posted by Ismangun  

A typical Indonesian Oxtail Clear Soup. If you prefer, you can use beef ribs instead of oxtail. MORE»

Recipe #370142

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Asparagus and Blue Cheese Pie

Posted by safraani  

This vegetarian dish comes from the Dutch Allerhande magazine. The combination of asparagus with blue cheese is bound to do wonderful things on your tongue when you take a bite.. MORE»

Recipe #335295

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Scottish Egg

Posted by Maria Flor Monteroyo Cuyos  

I found this recipe in a book "Blue band" in Holland.first i was hesitated that it might turn out not good but i was wrong,this recipe (egg) is really easy and affordable.you just have to coat the egg with ground meat (any meat) and fry... MORE»

Recipe #311536

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Savory Beef and Onion Stew (Hachée)

(3 reviews) Posted by Vanja77  

This is one of the favourite dishes in the region i live in. I got the recipe from a site with authentic dutch recipes: http://www.hollandsepot.dordt.nl/index.htm There is actually another ingredient in the original recipe, it's called... MORE»

Recipe #305037

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Stamppot With Curly Endive Lettuce and Cheese

(2 reviews) Posted by Vanja77  

My mom used to put cheese in all our stamppotten, this is the one i still make with cheese as well. If you can get rookworst with this would be really nice, but i think any type of sausage or a meatball tastes great with this dish. I used the... MORE»

Recipe #305036

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Dutch Beef Stew With Beer and Dumplings

(3 reviews) Posted by SheCooksToConquer  

This is pretty darned close to the delicious stew I used to get in the Netherlands. The secret is using a very dark, very malty beer or ale. It's baked in the oven and then finished on the stove, so be sure to use a Dutch oven or pot that can be... MORE»

Recipe #260382

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Haring Met Uiensaus - Herring With Onion Sauce

Posted by Molly53  

Delicious served with rye bread and good coffee. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #238318

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Garnalen Broodjes - Shrimp Rolls

Posted by Molly53  

A little like Louisiana pistolettes without the spiciness, this simple dish is pure comfort food. Small portions might make a nice appetizer. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of... MORE»

Recipe #238179

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Oesters - Oysters

Posted by Molly53  

Simple and easy...the best! From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. MORE»

Recipe #238176

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Zalm Met Rijst - Salmon With Rice

(3 reviews) Posted by Molly53  

If you like, toss some frozen peas into the white sauce for some color contrast. A rib-sticking comfort food from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #238027

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Zuurkool Met Spek - Sauerkraut and Pork Hocks

(1 reviews) Posted by Molly53  

Hollanders like plain, substantial food and lots of it. Long, slow cooking yields an extraordinarily tender meat. This method also works well for spareribs. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts... MORE»

Recipe #238017

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Jonge Eend - Duck a La Bigarde

Posted by Molly53  

Makes a beautiful presentation garnished with orange segments. The original recipe called for 1/4 cup of caraway seeds, which sounded like a LOT for this sauce. Please feel free to add more caraway seeds, if desired. From the Michigan Dutch... MORE»

Recipe #237714

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Eend - Duck

Posted by Molly53  

This recipe would be good with any game meat, such as rabbit, prairie chicken or pheasant. Allow 1 to 1 1/2 pounds per person. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #237711

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Patrijzen - Roast Partridge

(1 reviews) Posted by Molly53  

This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #237555

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Stamppot

Posted by SaraStar  

A friend of mine from the Netherlands showed me this very simple recipe for a dish that is popular in her country. The key component, as I understand it, is the potatoes; everything else, you can mix and match with whatever you've got around and... MORE»

Recipe #223608

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Dutch Brown Bean Stew (Vijfschaft)

Posted by Olga Drozd  

The name of this stew in Dutch is vijfschaft, which means “five kinds,” because it is made with five different fruits and vegetables. For the hunter’s sausage, try a German or Hungarian deli. MORE»

Recipe #209094

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Pressure Cooker Chicken Potato Bake

Posted by kiwidutch  

This recipe uses my Recipe# 195716 "Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc" as a basis for preparing the chicken. I'm trying to eat a little healthier and like that this recipe contains no "cream of..."... MORE»

Recipe #196054

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Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc

(1 reviews) Posted by kiwidutch  

I have experimented with this until I'm finally happy with it... no, delighted with it. I use chicken breasts because it saves the hassle of picking out the bones, bonus time saver. It makes a great chicken basis for fillings such as: chicken... MORE»

Recipe #195716

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Chicken With Red Onions & Mushrooms

Posted by - Carla -  

This is a tasty recipe I've recently acquired through a Dutch supermarket magazine. It's simple enough for week night meals, yet will also work well when having your favorite friends over for a weekend dinner. Served best along side rice or... MORE»

Recipe #194012

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