Recipezaar: Belgian,Main Dish recipes

Traditional Style Swiss Steak

Tue, 16 Oct 2001 18:51:47 -0400

Family or company dinner. Very filling and it freezes great! I've made this Swiss Steak for a good 40 years..it's definitely "tried and true"! -- posted by Peg

Salad Frisee with Endive, Canadian Bacon, & Croutons

Tue, 30 Oct 2001 18:24:37 -0500

-- posted by LikeItLoveIt

Moules Et Frites (Mussels and Fries)

Tue, 30 Oct 2001 18:24:52 -0500

. -- posted by LikeItLoveIt

Mussels With Curry Cream Sauce

Tue, 30 Oct 2001 18:25:08 -0500

-- posted by LikeItLoveIt

Chicken Waterzooi Stew

Tue, 30 Oct 2001 18:25:25 -0500

. -- posted by LikeItLoveIt

Flemish Beef Stew II

Mon, 19 Nov 2001 09:41:54 -0500

-- posted by LikeItLoveIt

Belgian Meatballs Braised in Beer

Mon, 19 Nov 2001 09:41:57 -0500

-- posted by LikeItLoveIt

Flemish-Style Pork Chops

Mon, 19 Nov 2001 09:42:18 -0500

-- posted by LikeItLoveIt

Belgian Hutsepot

Mon, 19 Nov 2001 09:42:27 -0500

-- posted by LikeItLoveIt

Lobster Ganda

Mon, 19 Nov 2001 09:42:45 -0500

-- posted by LikeItLoveIt

Flemish Beef Stew

Mon, 19 Nov 2001 09:42:49 -0500

-- posted by LikeItLoveIt

Waterzooi van Vis - Flemish Fish Stew

Mon, 19 Nov 2001 09:48:24 -0500

-- posted by LikeItLoveIt

Asparagus with Fish and Eau de Vie

Tue, 27 Nov 2001 13:06:53 -0500

-- posted by LikeItLoveIt

Stewed Veal in a Cream and Lemon Sauce

Sat, 19 Jan 2002 16:36:42 -0500

This recipe is from the 'Compleat Housewife' written in 1729. It is a most satisfying and delicate dish, and is traditionally served with plain, boiled, fluffy rice. -- posted by Mille®

Belgian Waffles

Mon, 22 Apr 2002 16:23:36 -0400

Belgian style Belgian waffles made from yeast dough. Not the pourable kind Americans are used to but the dough ball type made in Europe. the 4 2/3 cups of flour is only a minimum starting point. Then in the steps when you add the flour it should reflect the fact that you must add what ever aditional flour is needed at the point when you add the sugar and butter until you can form balls with a loose but not sticky dough. In other words just until you have enough flour so that you can form a ball without the dough sticking to your hands. Adding more beyond that point and the dough will be hard and breadlike. Too little and it will be too soft and stick to your fingers. With all yeast doughs temperature and humidity will effect how much flour is needed. -- posted by 1Steve

Flemish Beef Stew

Wed, 12 Jun 2002 23:26:21 -0400

I'm publishing this so I have a fresh copy. This was my mother's recipe, and my copy is so tattered, I need a new one. Also, I think some of you might like it. -- posted by papergoddess

Belgian Stew

Mon, 07 Oct 2002 22:14:25 -0400

Use a full-flavored ale when preparing this dish. I got this on emazing and want to share with all who love dishes prepared in Beer out here ! -- posted by Mini R.

Pork Roast - Old Fashion Way (Use Cast Iron Dutch Oven)

Sun, 27 Oct 2002 22:02:15 -0500

Very tender roast, wonderful rich gravy. Serve with mashed tatters or French fries. Wonderful as left over for hot pork sandwiches. I've made this type roast for over 50 years! -- posted by Peg

Packs a Wallop Beef Stew!

Wed, 20 Nov 2002 20:03:56 -0500

This stew is spicy! If you need to reduce the amount of pepper in the seasoning mix, that's okay, or you can serve each portion with a dollop of sour cream, at room temperature, as a cooling topping. Delicious! The British made lots of beef stews, and then Chef Paul Prudhomme added some extra spice! -- posted by Sharon123

Elegant Beef Blue

Thu, 19 Dec 2002 20:12:59 -0500

The perfect solution to the "blues"! A heavenly dish made with blue cheese! This dish won second place in the 1993 Georgia Beef Cookoff! Credit goes to Rebecca Gulledge of Marietta, Ga. Blue cheese is believed to have been discovered by accident. The caves (in France) that early cheeses were aged in shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mold. Roquefort is said to have been invented in 1070 AD. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue-veins until around the 11th century. Stilton from England is a relatively new addition occurring sometime in the 18th century. Many varieties of blue cheese that originated subsequently were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive either due to cost or politics. -- posted by Sharon123

Veggies Dream Cucumber Sandwich

Tue, 14 Jan 2003 20:01:03 -0500

This is a scrumptious, out of the ordinary sandwich, that will tickle your taste buds! Popular in England, Scandinavia, and all over the USA (especially California) -- posted by Sharon123

Belgian Endive Wrapped in Ham with Cheese / Lof met Ham en Kaas

Tue, 21 Jan 2003 20:03:06 -0500

Belgian endive or chicory is not a vegetable that will be liked by everybody. It being slightly bitter puts it in the category for an acquired taste. The recipe is based on 2 pieces per serving, so if you buy the endive heads and they are large or thick and you will halve them buy less heads. You can also make a bechamel sauce to which you add cheese and nutmeg, pour that over the ham wrapped endive, add more cheese on the top and bake. Bread crumbs can be mixed in the cheese for the topping. In Holland we usually serve this with mashed potatoes. -- posted by Pets'R'us

Chateaubriand 'My Way'

Mon, 31 Mar 2003 20:07:37 -0500

Chateaubriand is the most elegant form of serving a thick, aged, delicious beef tenderloin there is. This is a special-occasion or splurge dish, so don't shop for the cheapest tenderloin you can find - instead, go try that butcher shop, (yes, that high-priced one) you have always been wanting to try and ask him for his very best tenderloin. -- posted by LastBaron

chips or freedom fries cheats method

Mon, 21 Apr 2003 20:12:24 -0400

great british staple adopted from the french or the belgians not sure which one but cheers anyway! -- posted by Stephen Dunne

Stuffed chicken for 6

Wed, 28 May 2003 20:02:30 -0400

Stuffed chicken for 6 -- posted by Brabo Antwerpen

Carbonnade of Beef

Thu, 12 Jun 2003 20:03:03 -0400

This is my tweaked version of a recipe taken from my very old and well worn copy of The Good Housekeeping Cookbook. This is said to be a very old and traditional recipe in Belgium. I think it has the best flavor when a dark beer is used. Also, the original recipe I have called for 8 large onions. I scaled the onions back a bit! Carbonnade of Beef is delicious served with cooked noodles, hot cooked rice or mashed potatoes. -- posted by Susie in Texas

Mussels in White Wine

Tue, 13 Jan 2004 19:59:25 -0500

A reduced-fat version of a creamy Belgian-inspired dish for summer. -- posted by NaomiW

Chicken with Belgian Endive (kip met witloof)

Mon, 08 Mar 2004 20:00:05 -0500

Belgian Endive is a slightly bitter vegetable, but delicious to those who acquire the taste. I realize it is rather expensive in the US, but "cheap as chips" here in Belgium ! -- posted by FlemishMinx

Alaskan Pollack with Broccoli in a Cream Sauce

Sat, 20 Mar 2004 20:00:05 -0500

After eating a dish something like this one in a restaurant, I decided to reconstruct it in my kitchen. A few tries later, this is my delicious recipe -- posted by cgmary

Parsley Peppercorn Ground Beef Steaks

Sat, 01 May 2004 20:00:27 -0400

These taste great, even without the sauce! Good served with buttered sliced carrots. From Woman's Day magazine. The English and French both used lots of cream in their recipes. -- posted by Sharon123

Scallops and Endive With Pasta

Wed, 18 Aug 2004 19:58:57 -0400

I found this recipe on another site and I have not yet tried it out. -- posted by Mercy

Whitloaf

Mon, 17 Jan 2005 20:00:36 -0500

This is a traditional Femish Belgium dish. It is easy and can be prepared in the morning and baked when you get home from work. This and other recipes have been taught to me by my Flemish husband. Enjoy -- posted by Chef Suz in Bekond

Stoofvlees

Thu, 20 Jan 2005 20:01:34 -0500

All good Belgiums learn to cook with beer. Its the national drink. This dish is a slow cooker for cold winter days. The meat is so tender it melts in your mouth. -- posted by Chef Suz in Bekond

Stoemp Aux Poireaux/Stoemp Met Prei - Belgian Mashed Potatoes

Tue, 10 May 2005 13:33:04 -0400

This is a version of a dish I first had in Brussels. I think it is a traditional Flemish working person's dish, and goes really well with Carbonnades de Boeuf or Waterzooi. It is also sometimes cooked with ham as well. You can use light chicken stock in place of the vege stock if you prefer. -- posted by LilKiwiChicken

Belgium Chicken Waterzooi

Thu, 02 Jun 2005 13:13:04 -0400

From $40 a Day, this comes from Brussels, Belgium. Comfort food! -- posted by Sharon123

Flemish Beef Sirloin in Beer Sauce With Savory Vegetables

Fri, 10 Jun 2005 11:50:45 -0400

My family loves this dish. It is just the right combination of flavors for a hearty Sunday dinner, especially when the weather is colder. Leftovers taste even better than the original! -- posted by JenSmith

Mussels Hoegaarden

Mon, 20 Jun 2005 21:58:32 -0400

A recipe I found, and tasted, at a London food fair. -- posted by Sackville

Calf Liver and Oyster Mushroom Tart

Tue, 05 Jul 2005 08:07:57 -0400

For the liver lovers out there, this recipe provides a different method of preparation with a refined taste and an attractive presentation. Especially easy to put together if you use ready-to-use store-bought pie crusts, though of course home-made is always better. Use a 9 or 10 inch deep dish pie pan, or 11-inch (1 1/2 inch deep) tartform. Recipe comes from my local grocer. Preparation time does not include time to prepare home-made pastry. -- posted by FlemishMinx

Stoofvlees (Belgian Beef Stew)

Fri, 05 Aug 2005 13:36:07 -0400

This is a real Belgian recipe, there are many ways of making it, but this is one I came up with and changed it along the way. It has a rich, sweet sauce and absolutely tastes wonderful! Serve with french fries and apple sauce -- posted by Maïté G.

Gentse Waterzooi

Mon, 08 Aug 2005 20:19:43 -0400

A typical Belgian (Ghent) dish, used to feed the poor, but now even served in fancy restaurants. -- posted by Maïté G.

The Galloping Gourmet's Turkey Breast With Fresh Herbs

Fri, 19 Aug 2005 16:01:05 -0400

Graham Kerr was the famous galloping gourmet from England! You will enjoy this! England, Belgium, New England. -- posted by Sharon123

Fillet of Cod Flemish Style

Wed, 31 Aug 2005 16:42:35 -0400

This is a Belgium recipe for the Zaar World tour. This looks good!! -- posted by Jessica K

Belgian Mussels

Tue, 04 Oct 2005 15:37:29 -0400

Another typical Belgian dish! It can be eaten in almost any restaurant during the mussel season. This absolutely has to be served with Belgian fries! -- posted by Maïté G.

Chicory/Witlof With Gruyere and Ham

Wed, 02 Nov 2005 14:55:09 -0500

I love the distinctive tastes of gruyere cheese, chicory and ham together and regularly make this in the winter as a main course to warm everyone up from top to toe when the rain is lashing down outside and they come in from the cold, ... hearty comfort food :) Gruyere cheese gives this recipe a flavour all of its own. Enjoy! -- posted by kiwidutch

Beef Stew With Beer

Thu, 16 Feb 2006 14:55:43 -0500

This is my mothers recipe. Simple but delicious! It tastes great with French fries or mashed potatoes and is great for the cold winter days! -- posted by what are we eating tonight?

Belgian Beef Stew With Beer

Mon, 03 Apr 2006 15:49:52 -0400

One of my old standby real comfort food recipes. Very easy to make, and the combination of the flavors of the caramelized onions and beer give it a very subtle, complex rich taste without giving it a lot of extra calories. Great with rice, mashed potatoes or noodles and a simple green vegetable. -- posted by Semra22

Honey Glazed Corned Beef

Thu, 11 May 2006 11:58:18 -0400

A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England. -- posted by Sharon123

Flemish Carbonnade

Fri, 02 Jun 2006 15:33:57 -0400

Someone was once kind enough to send me the proper spices for this beef stew along with this recipe. -- posted by Sackville

Belgian Meatballs

Wed, 07 Jun 2006 11:29:33 -0400

These are really good. Easy, but fancy enough for company... -- posted by Lori 13

Belgian Roast- (Crock Pot)

Thu, 31 Aug 2006 15:54:22 -0400

I love crock pot cooking, and am always in search of new recipes. Growing up in NE Wisconsin, we are lucky to have a large Belgian/German settling and influence on food. This recipe combines one of my favorite comfort foods with the convenience of a crockpot. This smells so good when I come home from work. -- posted by Brenda.

Belgian Chicken Fricassee (Vol-Au-Vent)

Wed, 27 Sep 2006 13:40:42 -0400

This delicious, creamy chicken fricassee is a classic Belgian recipe. My father used to make this regularly for Sundays and other festive occasions. Often served as a starter, but it is great as a main course as well, accompanied by plain rice or potato puree, for example. Freezes well. Its Flemish name is "Koninginnenhapje", which could be translated as "Queen's Nibble"... nice, isn't it? -- posted by spinster

Belgian Rabbit With Prunes in Wine Sauce

Sun, 10 Dec 2006 13:28:11 -0500

Rabbit has long been underrated on our side of the oceannot so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat. -- posted by Olga Drozd

Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips

Sun, 11 Mar 2007 21:11:28 -0400

From Belgian chef, Daniel Joly -- posted by DR. House

Flammekeuch

Tue, 24 Apr 2007 16:24:16 -0400

Flammekeuch is a pizza-like affair with a thin bread crust topped with crème fraiche, fromage blanc, smoked bacon and thinly sliced onion. From the LCBO magazine. -- posted by evelyn/athens

Classic Entrecote Bordelaise - Steak in Red Wine With Shallots

Mon, 11 Jun 2007 21:20:46 -0400

Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux. -- posted by French Tart

Moules Frites - French Bistro Style Mussels and Chips/Fries

Wed, 12 Dec 2007 17:33:15 -0500

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! -- posted by French Tart

Moule Frites (Mussels With Chips)

Sun, 30 Dec 2007 03:06:45 -0500

This is served everywhere you go in France & Belgium, particularly on the coast. However I most recently ate this at 'La Grande Braderie' in Lille where it is the specialty dish, it was fantastic! For the chips I have used my own recipe for chips as I a) prefer them and b) they are much healthier! Traditionally the 'frites' would be deep fried. I hope you enjoy the recipe! -- posted by Karen Smithe

Gigot a La Cuillère - French Slow Cooked Spoon Lamb

Wed, 23 Jan 2008 12:05:55 -0500

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste. -- posted by French Tart

Paupiettes De Porc - French Stuffed Pork Fillet Parcels

Mon, 25 Feb 2008 02:17:03 -0500

A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes - the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta. -- posted by French Tart

Omelet With Belgian Endives and Shrimps

Tue, 20 May 2008 18:19:44 -0400

Belgian endives and shrimps are a great combo. -- posted by Maïté G.

Carbonnade (Beef and Onions Stewed in Beer)

Wed, 28 May 2008 20:40:36 -0400

From The Best Recipes in the World by Mark Bittman. "A simple beef stew that is good over buttered noodles or with plain boiled potatoes. Also works well with chunks of lamb shoulder or veal shoulder." -- posted by AB_Fan

Drunken French Country Chicken Au Gratin

Mon, 21 Jul 2008 17:41:49 -0400

An easy and delicious chicken dish with a few elegant touches here and there! The chicken is jointed (cut into pieces), sauteed and then grilled like a potato gratin in a sauce of cognac, wine, mustard and cheese. Serve this with a crisp fresh salad and pasta, or with seasonal steamed vegetables and rice. You can omit the cognac and wine and use apple juice if you wish - the taste will not be as sophisticated, deep or intense, but the chicken could be served to children this way! An ideal dinner party recipe or Valentine's day meal for two - just reduce the ingredients, or make the full amount and freeze the remaining portions. Recommended wine: Saumur Champigny. -- posted by French Tart

Chicken Paillard

Mon, 18 Aug 2008 18:20:00 -0400

Thin breaded chicken cooked in panko bread crumbs served with a simple salad. From Tyler Florence. -- posted by Vicki in CT

Ahoy There! Moules Marinières - French Sailor's Mussels

Mon, 22 Sep 2008 00:54:18 -0400

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit! -- posted by French Tart

Belgian Leek Tart & Aged Goat Cheese (Flamiche Aux Poireaux)

Thu, 13 Nov 2008 15:47:21 -0500

Cooking Life columnist Molly Wizenberg makes a particularly addictive version of this traditional Belgian dish with the addition of aged goat cheese. Bon Appetit Magazine, October 2008 edition. Leeks look like oversize scallions, and they are related to both onions and garlic, but their taste is softer and more subtle than any of them. In a word, they're delicious. I love leeks but have to admit that I don't cook them as often as I should. Haven't included cooling times. -- posted by Manami

Pork Chops, Brussels Style

Sun, 30 Nov 2008 02:10:52 -0500

From Ruth Van Waerebeekss Everybody Eats Well in Belgium Cookbook, from her Cooking With Beer chapter. Fairly easy to make, and delicious. -- posted by Belgophile

Belgian Spaghetti, Student Style

Mon, 01 Dec 2008 01:09:14 -0500

From Ruth Van Waerebeeks "Everybody Eats Well in Belgium Cookbook." A simple-to-make, delicious spaghetti dinner and nicely different from the traditional spaghetti and meatballs. Here, the thick sauce is loaded with vegetables and ground beef (or try ground turkey for a leaner version.) The Gruyère cheese is worth the extra cost; it makes all the difference. I like the extra Tabasco, too. I usually double or triple, and freeze the extra for another meal or two later in the week. This dish, a couple of bottles of wine, and some friends... you got yourself a nice, casual dinner party. -- posted by Belgophile

Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat

Mon, 01 Dec 2008 19:47:19 -0500

From Ruth Van Waerebeeks Everybody Eats Well in Belgium Cookbook. This has become my standard Thanksgiving turkey recipe. I follow it precisely, alternately basting with drippings and butter every 15 minutes. The result is a spectacular presentationa beautiful, dark golden brown turkey that everyone oohs and ahhs over. Its not that hard, just takes a little extra work. And the extrasmaking the forcemeat stuffing beforehand and the gravy at the endare worth the trouble. Ruth says that the Christmas Turkey is traditionally served with Deep-Fried Potatoe Croquettes, Celery Root and Potato Purée, an assortment of green vegetables, and Baked Apples Filed with Berries, or Pears Poached in Spiced Red Wine. -- posted by Belgophile

Waterzooi of Chicken

Tue, 02 Dec 2008 12:58:31 -0500

From Ruth Van Waerebeek's Everyone Eats Well in Belgium Cookbook. Dont be turned off by the unusual name; it's Dutch in origin (pronounced VAH-ter-zoy); its basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that its Belgian Chicken Soup, and they love it.) It's not hard to make at all, and great for entertaining since it can be prepared almost entirely ahead of time. -- posted by Belgophile

Flemish Beef Stew Cooked in Beer

Wed, 03 Dec 2008 23:07:30 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium." Use a rich, dark and slightly bitter beer, such as Rodenbach, or a dark Abbey ale. Serve with French fries or boiled potatoes, applesauce, and beer. -- posted by Belgophile

Roast Pork With Cheese and Cured Ham

Thu, 04 Dec 2008 00:05:58 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth describes this as a "lavish-to-look-at-but-easy-to-prepare feast for your most festive dinner party. The presentation is spectacular." I can vouch for that: when I put in on the table recently, everyone oooh'ed and aaaah'ed. And the next day, I got an email from my friend: "Out of the blue today Bill says to me, 'Boy, that roast was really good last night,' I can't remember the last time he remarked on a roast the next day!" -- posted by Belgophile

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter

Fri, 15 May 2009 10:56:04 -0400

A delicious and lucky discovery, I found this recipe in a Maille (pronounced "My" ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It's very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main course. Sacré Bleu!! -- posted by French Tart

Beer- and Onion-Braised Chicken Carbonnade

Fri, 23 Oct 2009 01:13:19 -0400

DH and I enjoyed this flavorful, easy to make recipe from the January 2009 Bon Appetit. -- posted by Dr. Jenny

Recipezaar: Belgian,Main Dish recipes

Traditional Style Swiss Steak

Salad Frisee with Endive, Canadian Bacon, & Croutons

Moules Et Frites (Mussels and Fries)

Mussels With Curry Cream Sauce

Chicken Waterzooi Stew

Flemish Beef Stew II

Belgian Meatballs Braised in Beer

Flemish-Style Pork Chops

Belgian Hutsepot

Lobster Ganda

Flemish Beef Stew

Waterzooi van Vis - Flemish Fish Stew

Asparagus with Fish and Eau de Vie

Stewed Veal in a Cream and Lemon Sauce

Belgian Waffles

Flemish Beef Stew

Belgian Stew

Pork Roast - Old Fashion Way (Use Cast Iron Dutch Oven)

Packs a Wallop Beef Stew!

Elegant Beef Blue

Veggies Dream Cucumber Sandwich

Belgian Endive Wrapped in Ham with Cheese / Lof met Ham en Kaas

Chateaubriand 'My Way'

chips or freedom fries cheats method

Stuffed chicken for 6

Carbonnade of Beef

Mussels in White Wine

Chicken with Belgian Endive (kip met witloof)

Alaskan Pollack with Broccoli in a Cream Sauce

Parsley Peppercorn Ground Beef Steaks

Scallops and Endive With Pasta

Whitloaf

Stoofvlees

Stoemp Aux Poireaux/Stoemp Met Prei - Belgian Mashed Potatoes

Belgium Chicken Waterzooi

Flemish Beef Sirloin in Beer Sauce With Savory Vegetables

Mussels Hoegaarden

Calf Liver and Oyster Mushroom Tart

Stoofvlees (Belgian Beef Stew)

Gentse Waterzooi

The Galloping Gourmet's Turkey Breast With Fresh Herbs

Fillet of Cod Flemish Style

Belgian Mussels

Chicory/Witlof With Gruyere and Ham

Beef Stew With Beer

Belgian Beef Stew With Beer

Honey Glazed Corned Beef

Flemish Carbonnade

Belgian Meatballs

Belgian Roast- (Crock Pot)

Belgian Chicken Fricassee (Vol-Au-Vent)

Belgian Rabbit With Prunes in Wine Sauce

Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips

Flammekeuch

Classic Entrecote Bordelaise - Steak in Red Wine With Shallots

Moules Frites - French Bistro Style Mussels and Chips/Fries

Moule Frites (Mussels With Chips)

Gigot a La Cuillère - French Slow Cooked Spoon Lamb

Paupiettes De Porc - French Stuffed Pork Fillet Parcels

Omelet With Belgian Endives and Shrimps

Carbonnade (Beef and Onions Stewed in Beer)

Drunken French Country Chicken Au Gratin

Chicken Paillard

Ahoy There! Moules Marinières - French Sailor's Mussels

Belgian Leek Tart & Aged Goat Cheese (Flamiche Aux Poireaux)

Pork Chops, Brussels Style

Belgian Spaghetti, Student Style

Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat

Waterzooi of Chicken

Flemish Beef Stew Cooked in Beer

Roast Pork With Cheese and Cured Ham

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter

Beer- and Onion-Braised Chicken Carbonnade

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter