Recipezaar: Dutch recipes

Dutch Leek Soup

Fri, 02 Jun 2006 14:30:19 -0400

Rich and creamy leek soup. Posted for Zaar World Tour II '06 -- posted by Cynna

Hague Bluff

Fri, 02 Jun 2006 14:38:02 -0400

"The citizens of The Hague are often accused, rightly or wrongly so, of bragging or showing off. The following recipe, "The Hague Bluff" is so named because it produces quite a fluffy dessert out of practically nothing. It is a great favourite with Dutch children." Posted for Zaar World Tour '06 -- posted by Cynna

Holland Bols Blue White Chocolate Pudding Bundt Cake

Mon, 10 Jul 2006 22:47:44 -0400

I purchased some Bols Blue, a liquor with citrus in it made in Holland. Using this in baked goods is done so everyone can eat. I folded half of the white chocolate pudding in the batter and of course it is blue. This liquor is also good with Sprite soft drink. I wanted something special for our anniversary. It is a rich dessert. I just made this cake again but refrigerated it overnight and it makes a big difference in the flavor, moist & flavor seems to be more intense. -- posted by Montana Heart Song

Gevulde Uien

Sun, 03 Sep 2006 21:07:32 -0400

Dutch stuffed onions. -- posted by echo echo

Nassi Goreng

Wed, 06 Sep 2006 19:20:46 -0400

(Sometimes spelled Nasi.) My understanding is that this is simply Indonesian for fried rice, so of course there are actually many versions. This is a Dutch version I've had for ages. Chicken can be substituted for the pork. For the baby shrimp, you can use salad shrimp from the fish counter at the grocery store--just don't leave on heat very long, since it's already cooked. Cooking time assumes starting with already cooked rice; cooking time isn't really "passive" since you have to keep an eye on it and stir a lot. You can substitute cooked Asian noodles for the rice and you'll have Bahmi Goreng. -- posted by echo echo

Dutch Kitchen Ham Gravy for Verenika, Spaetzle, Egg Noodles, Etc

Fri, 20 Oct 2006 18:19:45 -0400

This is not the traditional ham gravy used for verenika, as it is much thicker and doesn't use any heavy cream. I've used it on verenika, spaetzle, egg noodles, mashed potatoes, ham ... -- posted by TifferCooks

Chicken With Red Onions & Mushrooms

Sun, 05 Nov 2006 13:21:04 -0500

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 homemade tagliatelle pasta with freshly baked French bread and a glass of light Bordeaux. -- posted by - Carla -

Dutch Butter Candy A.k.a. Zeeuwse Boterbabbelaars

Tue, 14 Nov 2006 17:01:07 -0500

Dutch Pepernoten

Tue, 14 Nov 2006 17:15:00 -0500

Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. These should be little tiny balls... about the size of the top joint of your little finger.. and when cooled you mix them with sweets (candy) that is hard and very sugary and THIS mix is what Sint Nicolas's helpers Zwarte Piet(s) throw at children when they make their "surprise" visit to families with the Big Red Book on the 5th of December. NOTE: If you have access to commercially mixed Speculaas kruiden (spices) then you could use 2 3/4 teaspoons of that instead of the individual spices listed. ZWT REGION: The Netherlands. -- posted by kiwidutch

Dutch Speculaas Cookies (With Slivered Almonds on Top)

Tue, 14 Nov 2006 17:23:32 -0500

Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. I like the fact that these cookies don't just specify the vague ingredient "speculaas kruiden" (spices) but actually tell you how to make the spice mix from scratch. Each region and many local bakers within regions had their own, often highly prized and highly secret mixture of spices,and competition between then to have the most popular was fierce. These differ from my other Speculaas recipe in that they contain aniseed and ginger in the mix, and also that they do not contain ground almonds within the cookie mixture, but feature slivered almonds on the top so they are more like the giant decorative speculaas that you will find in Dutch shops from late November in the run up to Sint Nicolas on December 5th. ZWT REGION: The Netherlands. -- posted by kiwidutch

Oma's Gingerbread House

Tue, 14 Nov 2006 17:33:41 -0500

My Mom used to come to the school and make gingerbread outhouses with the kids in our class. She did this for all three of us kids. (She would use this recipe but would change the measurements a fair bit) It was awesome. This is the recipe that she has used for YEARS. I am not sure where she got the recipe from originally though. -- posted by Saturn

Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc

Wed, 15 Nov 2006 21:17:43 -0500

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 pastry pies, chicken ragout, chicken pasta and chicken potato dishes, and if followed until Step 9, also for my Chicken lasagne recipe... I use this to get great healthy and hearty flavour without too much time and effort. It makes a lot, but it freezes well.. if it ever gets that far because it never takes long to disappear ! My not-so-fussed-on-chicken-DH actually likes this too. The recipe is so much easier and illogically, faster... if you start it the night before (I have this on while I'm cooking dinner, then let it cool, refrigerate the lot overnight and next day all you have to do is discard any fat and the rest is easyville) If you have spring onions or leeks or zucchini that need using then throw them in as well. The instructions are long, but mega easy. Cooking time includes overnight refrigeration time. ZWT REGION: The Netherlands. -- posted by kiwidutch

Pressure Cooker Chicken Potato Bake

Sat, 18 Nov 2006 20:15:12 -0500

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..." soups or milk or cream so the fat and calories are lower than some of my more decadent lasagnas. This whips up in next to no time because most of the work has been done while in the preparation of the chicken stage. I also like this because just adding peas makes a quick and simple weekday meal, and any preferred veggies can be either added to the mix before putting it into the oven or served alongside. Best of all, if you are on a budget or have people to feed that seemingly have hollow legs, the chicken mixture can easily be padded out with a heap of veggies and it still tastes great. Preparation time assumes that you have pre- made recipe Pressure Cooker Chicken Fillets. ZWT REGION: The Netherlands. -- posted by kiwidutch

Dutch Borstplaat / Easy, Simple, Basic Fudge

Sun, 26 Nov 2006 10:47:54 -0500

This is a recipe for a very old fashioned Dutch fudge called Borstplaat, and is posted to aid a request looking for a long lost family recipe... it comes from a small community dutch cookbook made by ladies who went to New Zealand between 1940 and 1970 and pooled information about all their favourite dutch recipes, substitutions etc becuase they couldn't get specialised ingredients from "home". No measurement was given for the butter so I have started with 2 Tablespoons and will increase/decrease it once I have made this myself, ditto the 1 Tablespoon of flavouring essence... if you make it before I do, I would appreciate any info on more precise quantities. The recipe also only states 'essence" and not what flavour, I added "almond" becuase otherwise the Zaar computer turns it into Spice essence LOL, Serving size is a total guesstimate so that the recipe could be uploaded. Again, once made, I will amend the recipe. ZWT REGION: The Netherlands. -- posted by kiwidutch

Stroda Bread

Tue, 12 Dec 2006 18:24:50 -0500

A quick Bread similar to Boston Brown Bread. Is delicious warm with butter. -- posted by Cook & Lace

Ontbijtkoek - Dutch Spice Bread

Wed, 20 Dec 2006 20:29:13 -0500

This traditional Dutch recipe has been a staple at Christmastime in my house for as long as I can remember. I can't quite describe the taste of it - something like gingerbread, but with more bite and a stronger flavour. After it cools it develops a moist almost sticky crust, which is my favourite part. It's super easy to make and really yields a wonderful holiday bread. Please enjoy! -- posted by Liwl

Healthy Fast and Easy Minted Sugar Snap Peas

Tue, 26 Dec 2006 12:17:14 -0500

This is a recipe that I threw together on the spur of the moment one day and was amazed at how tasty, easy and healthy is was. It's now in demand at our place and with guests. Please DON'T be afraid of the amount of mint.. it makes the dish. I don't use butter or salt or pepper, so far the flavours of the sugar snaps and the mint together have totally been enough. This is not a dish that does well standing on a buffet table for ages... best made literally in 2 minutes when guests are seated and served piping hot to their plates.(or you can stand in the kitchen and eat the lot ! LOL) ZWT REGION: The Netherlands. -- posted by kiwidutch

Almond Cookies

Mon, 01 Jan 2007 17:21:25 -0500

One of the cookies I make for Christmas. This is a recipe that comes from Holland, birthplace of my parents. -- posted by Belloo

Dutch Croquettes

Wed, 10 Jan 2007 13:25:54 -0500

Famous in the Netherlands, this is a traditional Dutch delicacy. Our family enjoys these every New Years Eve. They are full of flavor, and a hit with almost every man I have ever met. -- posted by PrincessSarahNP

Simple Healthier Seafood Salad

Tue, 23 Jan 2007 17:00:19 -0500

This is a recipe adapted from a book called Quick and Healthy Recipes and Ideas, where I have been looking for lower fat, sodium and calories without sacrificing taste. Imitation crab can be used but look for ones with as short as an ingredient list as possible to avoid many of the extra preservatives etc. Fresh crab has significantly less sodium than imitation. ZWT REGION: The Netherlands. -- posted by kiwidutch

Dutch Brown Bean Stew (Vijfschaft)

Sun, 04 Feb 2007 13:25:03 -0500

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 hunters sausage, try a German or Hungarian deli. -- posted by Olga Drozd

Dutch Rusks

Sun, 11 Feb 2007 17:48:36 -0500

If you dont feel well or cant go to sleep, eat these with some warm milk. Dip them in if nobodys looking. So good and so soothing. -- posted by Olga Drozd

Amsterdam Stol (Using Bread Machine)

Thu, 22 Feb 2007 23:07:42 -0500

Amsterdam stollen (or rather: stol) is just as traditionally connected to Christmas as its German counterpart, but is richer, more moist, and denser. Make sure that you use almond paste, not marzipan -- it is less sweet and a bit coarser than marzipan; if you can't find it, it is easily made yourself by grinding 150 g of blanched almonds with 150 g of sugar and one egg. The original recipe uses "bitterkoekjes", chewy Dutch almond biscuits, but as these are almost impossible to buy outside of the Netherlands I have replaced them with Amaretti. -- posted by Michael Keizer

Anise Milk

Tue, 13 Mar 2007 16:19:31 -0400

I like to make this after I get home late, just before going to bed. It's a variation on a very traditional drink which usually has just anise, sugar and milk as its ingredients. -- posted by JasperJ

My Favorite Dutch Speculaas

Tue, 20 Mar 2007 21:59:55 -0400

Really simple, one bowl recipe. My Mum got this recipe from a friend at work as as soon as she made them I fell in love. I don't make them too often because I'll eat wayyyy too many! -- posted by Jessiica

Red River Pumpernickel Bread

Mon, 26 Mar 2007 21:30:26 -0400

In Germany this bread would be called black bread (schwartzbrot). The recipe comes from KLM Airlines. I clipped it out of the paper many years ago. It's really easy to make and very healthy. -- posted by Dreamer in Ontario

Stamppot

Thu, 19 Apr 2007 22:21:44 -0400

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 whatever sounds good to you. Hubby and I are currently doing the potatoes, bacon and kale with a can of low-sodium beans and about a cup of shredded cheese stirred in after everything's mashed up. For the purposes of posting the recipe, though, I present it to you more or less as it was presented to me originally. This dish is also delicious reheated, so it's good to make for dinner and then have leftovers for lunch the next day. -- posted by SaraStar

Huzare Sla - Dutch Beet and Potato Salad

Tue, 08 May 2007 13:27:56 -0400

Dutch potato salad, made with beets and leftover meat, this delicious cold salad looks wonderful garnished with sliced egg on a bed of lettuce. Perfect for a cool summer supper, my mother often made this family favorite. This recipe is a taste as you go recipe and is as much fun to make as to eat! -- posted by Chef #495935

Dutch Snert (Split Pea Soup)

Wed, 09 May 2007 17:09:33 -0400

The Dutch, who originally settled Manhattan Island in the seventeenth century, brought with them the recipe for this rib sticking pea porridge. Today, it still is served at the Netherland club in Manhattan. Other split pea soups pale in comparison. -- posted by Olga Drozd

Bloemkool (Cauliflower Netherlands - Style)

Thu, 17 May 2007 15:12:09 -0400

Cauliflower served in a simple white sauce with a hint of nutmeg which highlights the cauliflower. Cheese lovers have the option of adding some of there favorite cheese to the sauce. Try melting some Dutch cheese such as Edam or Gouda cheese into your sauce. Some other suggestions are Fontina, Gruyere, Cheddar or your favorite mild cheese from your part of the world. Enjoy! -- posted by acerast

Advocaat

Tue, 22 May 2007 17:46:30 -0400

From *The Art of Dutch Cooking* by C. Countess Van Limburg Stirum (some name, huh?), this is the 3rd version to be posted of this popular Dutch beverage normally served during the holiday season. *Enjoy* -- posted by twissis

Hollandsche Pudding - Holland Pudding

Sat, 09 Jun 2007 23:03:30 -0400

A from-scratch chocolate pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Wortel Pudding - Carrot Pudding

Mon, 11 Jun 2007 17:15:16 -0400

This hearty, heirloom recipe for a steamed pudding is delicious with the bruine saus or with lightly sweetened whipped cream or a good vanilla ice cream. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gebrande Suiker Pudding - Caramel Pudding

Mon, 11 Jun 2007 17:15:17 -0400

A delicious, from-scratch pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gebrande Suiker Bol - Caramel Dumplings

Mon, 11 Jun 2007 23:49:10 -0400

Sweet memories. An heirloom recipe from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Brood Met Appelen - Bread and Apples

Mon, 11 Jun 2007 23:49:20 -0400

A nifty, frugal way to use up stale bread. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Appelgebak - Baked Applesauce

Mon, 11 Jun 2007 23:49:24 -0400

This heirloom recipe would be just lovely served with lightly sweetened whipped cream or vanilla ice cream. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oliekoeken

Mon, 11 Jun 2007 23:49:51 -0400

Oliekoeken are the ancestors of the American doughnut, which the pilgrims learned to make from their Dutch neighbors in Amsterdam before sailing for the new world. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Rozijnen Koekjes - Raisin Cookies

Tue, 12 Jun 2007 18:46:19 -0400

Spicy and sweet, this old favorite is from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Stroop Koekjes - Syrup Cookies

Tue, 12 Jun 2007 18:47:32 -0400

Spicily sweet. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

St. Nikolaas Koekjes - Santa Claus Cookies

Tue, 12 Jun 2007 18:47:47 -0400

Not just any old Christmas cookie. Great any time of the year and just delicious with your tea or coffee. Overnight chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Duimpjes - Dutch Cookies

Tue, 12 Jun 2007 18:47:40 -0400

From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. -- posted by Molly53

Hollandsche Gastmaal - Dutch Treat

Mon, 18 Jun 2007 18:13:33 -0400

A delicious meringue cream dessert. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time. -- posted by Molly53

Gele Engelkoek - Yellow Angel Cake

Tue, 19 Jun 2007 20:42:17 -0400

Lovely with berries and lightly sweetened whipped cream or your preferred glaze. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time. -- posted by Molly53

Zoete Broodjes - Dutch Sugar Rolls

Tue, 19 Jun 2007 21:12:58 -0400

When serving these sweet rolls may be cut into singles OR doubles. Delicious with your coffee or tea, this old favorite comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Perzik Pofertje - Peach Fritters

Tue, 19 Jun 2007 21:13:48 -0400

So tasty! From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oude Dame Koek - Old Lady Cake

Tue, 19 Jun 2007 21:56:15 -0400

This heirloom recipe for Christmas cake is just lovely any time of year. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gevuldekoek - Filled Cake

Tue, 19 Jun 2007 22:28:24 -0400

Cooling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Maismeel Kadetjes - Cornmeal Muffins

Wed, 20 Jun 2007 13:45:35 -0400

A toothsome delight from the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Roggebrood - Rye Bread

Wed, 20 Jun 2007 23:17:31 -0400

This dough also works to make 4 dozen roggebroodjes (rolls) when shaped into balls and placed on a greased baking sheet. Brush with egg white and sprinkle with poppy seeds; bake for 20 minutes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Roode Kool - Red Cabbage

Thu, 21 Jun 2007 20:23:38 -0400

This recipe was listed as a salad in the cookbook, but it seems to really be more of a side dish. If you have some leftover cooked potatoes, feel free to cube them up and add to the melange. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oester Salade - Oyster Salad

Thu, 21 Jun 2007 20:24:05 -0400

An elegant seafood salad for a fine repast. Chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Andijviesla - Curly Endive Salad

Mon, 25 Jun 2007 23:36:08 -0400

Surprisingly satisfying, this composed salad comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Wortel Salade - Carrot Salad

Mon, 25 Jun 2007 23:38:05 -0400

A nice change of pace from the average carrot salad. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Appel Salade - Apple Salad

Tue, 26 Jun 2007 21:10:06 -0400

Not your everyday apple salad. From the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Aardappel Salade - Potato Salad

Tue, 26 Jun 2007 21:10:03 -0400

A perfect ending to those leftover boiled potatoes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Patrijzen - Roast Partridge

Wed, 27 Jun 2007 19:44:44 -0400

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. -- posted by Molly53

Wilde Gans - Wild Goose

Wed, 27 Jun 2007 19:45:18 -0400

For the hunters! Allow 1 pound per person and fill with stuffing, if desired. Cooking time is approximate, based on the weight of the goose. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Eend - Duck

Thu, 28 Jun 2007 21:59:22 -0400

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. -- posted by Molly53

Jonge Eend - Duck a La Bigarde

Thu, 28 Jun 2007 22:02:09 -0400

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 chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Zuurkool Met Spek - Sauerkraut and Pork Hocks

Sun, 01 Jul 2007 22:42:05 -0400

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 Institute of Chicago, 1947. -- posted by Molly53

Zalm Met Rijst - Salmon With Rice

Sun, 01 Jul 2007 22:47:49 -0400

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. -- posted by Molly53

Oesters - Oysters

Mon, 02 Jul 2007 21:58:18 -0400

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. -- posted by Molly53

Garnalen Broodjes - Shrimp Rolls

Mon, 02 Jul 2007 22:00:15 -0400

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 Chicago, 1947. -- posted by Molly53

Wijnsoep - Wine Soup

Mon, 02 Jul 2007 23:06:23 -0400

Dutch housewives have long been famous for their skill and for their nourishing soups. These characterisics are equally notable in the American Dutch with such adaptations as berry and fruit soups, apple cakes, and milk drinks. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Haring Met Uiensaus - Herring With Onion Sauce

Mon, 02 Jul 2007 23:11:49 -0400

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. -- posted by Molly53

Dutch Mustard Soup (Zaanse Mosterdsoep)

Sun, 15 Jul 2007 23:22:57 -0400

Never ate this before I came to The Netherlands. It is mostly served as a starter. Originally it is served with little bits of crispy baked bacon but since I do not eat bacon I can not vouch for how the soup tastes when you use it. It is delicious without bacon too! -- posted by Chef Dudo

Pigs-N-Blankets

Tue, 07 Aug 2007 16:53:06 -0400

This is my version of an old Dutch treat from Russ' in western Michigan. -- posted by Lauren4372

Easiest Crispy Jacket Baked Potato for Lazy Busy People

Wed, 08 Aug 2007 22:06:08 -0400

I took a photo one day on Zaar of some chicken and included a jacket potato in my meal and was asked how I got it so crispy. Sadly my only wise answer was: Lazyness !This is an ultra simple recipe where the potatoes are baked in the oven WITHOUT any tin foil in sight. Cooking time can vary from 30 minutes to one hour depending on the type and size of potato. Voila! Add the toppings of your choice. -- posted by kiwidutch

Creamy Broccoli & Smoked Eel Soup

Mon, 10 Sep 2007 22:37:01 -0400

Am not sure how easy smoked eel is to find elsewhere (it's very popular in Holland), but if you can find it, the flavour of this rich, tasty soup is awesome (an well as bursting with broccoli and omega-3 goodness). Also turns out ok using smoked salmon, but eel is best! Please note: I think chicken bullion cubes are bigger in Europe than the US. The recipe needs about 15 grams. -- posted by Karenlee #2

Uitsmijter Ham Kaas

Tue, 11 Sep 2007 20:40:49 -0400

This is a typical Dutch recipe. It's like fried eggs but better! -- posted by Wouter van de Kamp

Dutch Beef Stew With Beer and Dumplings

Sat, 20 Oct 2007 23:17:00 -0400

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 heated both ways. -- posted by SheCooksToConquer

Typical Dutch Breakfast / Vlokken, Kwinkslag En Hagel

Mon, 14 Jan 2008 19:53:33 -0500

When Dutch young people between the ages of 2 and 99 get up in the morning, this is often the breakfast of choice. It's very very traditional in the Netherlands and here we have Vlokken and Hagelslag in many variations of colours, textures and flavours. What is it, you might ask? well the most basic one looks like the little chocolate bits used in cake decoration LOL, but here it's served up on bread (NEVER toast) for breakfast. If you are really Dutch and/or really brave you eat it as an open sandwich, to the untrained in the art of Hagelslag this can result in more of the chocolate bits on the floor than in your mouth, so beginners might perfer to add an extra slice of bread on the top to keep everything in a little better. Use margarine or slightly softened butter on the bread to help keep everything in place too. For the "qunatity" of hagel I have been conservative but for Dutch kids the rule of thumb is: get as much on as you think you can get away with! Enjoy! -- posted by kiwidutch

Simply Tasty Apple Tart

Wed, 20 Feb 2008 02:13:42 -0500

Try to bake this tart and i'm sure you will like it. It is so easy and tasty that can make you bake it every other week like I do. -- posted by Maria Flor Monteroyo Cuyos

Spiced Cake

Wed, 12 Mar 2008 01:31:21 -0400

This spiced cake (recipe)is from oma (grandma) Lubje of Albert Heijn (AllerHande)supermarket magazine in the Netherlands.when i saw this recipe,i really decided to bake one.And it turned out very nice and delicious spiced cake. -- posted by Maria Flor Monteroyo Cuyos

Van Gelder Dutch Baby

Fri, 28 Mar 2008 18:34:42 -0400

A warm souffle-style soft thick pan-cake, made from simple ingredients you probably have in your cupboard already. Perfect for a quick and easy meal or snack when you don't feel like shopping. I make these for company or just because. They are so easy, delicious and lovely to look at, they are a completely satisfying snack, breakfast or dessert anytime. Also extremely versatile! I sometimes leave out the sugar and lemon and add a teaspoon of savory herbs and salt, then add grated cheese and sausage as a topping/filling at the end for a more hearty breakfast. My recipe is for a 12" skillet, if you use a regular 8" or 9" pie pan, reduce servings to 6 above (or just cut recipe to 3/4). -- posted by RupaMagic

Puddelsy Soup

Thu, 03 Apr 2008 17:40:08 -0400

This is a sweet snack/dessert that I believe is Dutch in origin (please correct me if I'm wrong ... I have only seen Dutch people make it, including my mom and grandma). The jello gives it a bit of a thicker consistency, but don't expect anything nearly as solid as normal jello. You can use whatever jello flavour suits your fancy, I suppose. We used to love this as kids! -- posted by ankhesenamen

Dutch Inspired Quiche

Thu, 10 Apr 2008 16:33:11 -0400

This isn't like the Dutch Bullevladde, but is inspired by the use of Dutch cheeses. -- posted by Sue L

Dutch Vandermint Torte With Vandermint Coffee Frosting

Thu, 08 May 2008 00:32:14 -0400

Vandermint liqueur is a Dutch liqueur with a coffee mint flavouring. -- posted by Olga Drozd

Stamppot With Curly Endive Lettuce and Cheese

Tue, 27 May 2008 13:43:42 -0400

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 fit food cookbook for some of the measurements, i usually cook this by intuition... (And i usually add some baked bacon cubes as well, add them on the plate or they will go soft when you reheat) -- posted by Vanja77

Savory Beef and Onion Stew (Hachée)

Tue, 27 May 2008 13:44:09 -0400

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 ontbijtkoek and it's used to thicken the stew instead of using cornflour. -- posted by Vanja77

Dutch Apple Tart

Wed, 28 May 2008 18:39:23 -0400

This is a true "Dutch Apple Pie." This recipe comes from a cookbook I picked up in the heavily-Dutch populated city of Pella, Iowa. This recipe, however, which features a very crumbly butter crust, is very similar to the apple pie recipes I ate often in the Netherlands. I think the lemon rind in the crust is what sends this one over the top. -- posted by ElleFirebrand

Scottish Egg

Wed, 02 Jul 2008 03:24:52 -0400

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 or bake it.(but i chose to fry,i find it fun when turning them to their other sides in a pan.this is very nice to eat,juicy and chewy.. -- posted by Maria Flor Monteroyo Cuyos

Almond Champagne Fondue

Mon, 18 Aug 2008 19:56:20 -0400

Since dd's wedding we have a few bottles of champagne to use up. Darn the bad luck! lol This is one of the recipes I found that I can not wait to try! -- posted by mama's kitchen

Aebleskiver Poffertjes

Mon, 03 Nov 2008 01:00:18 -0500

Danish-Dutch fusion cuisine. The recipe for the batter is typically Dutch (yeast raised) but the filling of jam is quite Danish. Try Cherry-Strawberry Preserves for the Bread Machine ABM (http://www.recipezaar.com/311376) for the filling. I use an aebleskiver pan, which has larger indentations than a poffertjes pan. The batter recipe is adapted from Let's Go Dutch by Johanna van der Zeijst Bates. -- posted by Lille

Asparagus and Blue Cheese Pie

Wed, 05 Nov 2008 18:59:35 -0500

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.. -- posted by safraani

Rosa's Hollandaise Sauce

Thu, 11 Dec 2008 09:08:00 -0500

Many cooks are scared off of preparing Hollandaise sauce because they think it is too difficult. Here is a recipe which add a stabilizer at the end, so much of the difficulty is removed. This is taken from a cookbook issued by the Sisterhood of KK Beth Elohim Synagogue in Charleston, SC many years ago. The lemon extract is my addition. -- posted by Dan-Amer #1

Dutch Baby (Giant Baked Pancake)

Thu, 11 Dec 2008 16:48:31 -0500

These look and taste absolutely heavenly! It's great if you have guests or larger gatherings for breakfast or brunch as each pancake has 4-6 servings and, since it is baked, requires less work than regular pancakes. This delicious and impressive-looking recipe is from Sarah Kate, of "The Kitchn". It was a Christmas breakfast tradition in her family. It's also sometimes called a German Pancake and is quite similar to Yorkshire Pudding. If you want a sweeter recipe, increase the sugar to 3 tablespoons and add 1 teaspoon of vanilla. Batter needs to sit for a half-hour before baking. -- posted by blucoat

Big Brown Cake

Sun, 14 Dec 2008 00:14:36 -0500

This is a recipe we got from a good friend. This is a delicious treat. -- posted by Recipe Junkie

Kroketten

Tue, 23 Dec 2008 00:23:57 -0500

I am just posting this to replace my copy that is on a looseleaf paper. It is an authentic Dutch recipe that makes one big cookie sheet full. (about 85 croquettes) -- posted by Rieke

Dutch Apple Cake

Mon, 05 Jan 2009 23:51:36 -0500

This recipe is an old favourite the apples sink to the bottom as it cooks, leaving a light sponge with a crisp sugary crust. -- posted by English_Rose

Three in One Bread

Wed, 04 Feb 2009 18:52:51 -0500

From our church cookbook -- posted by Recipe Junkie

Dutch Shrimp Roulade

Wed, 11 Mar 2009 13:14:47 -0400

This is an adapted recipe - adapted from a recipe that showed up in my email. It sounds like it would be very pretty on a buffet - bridal shower perhaps? -- posted by Buster's friend

Oxtail Soup

Wed, 06 May 2009 11:49:36 -0400

A typical Indonesian Oxtail Clear Soup. If you prefer, you can use beef ribs instead of oxtail. -- posted by Ismangun

Sweet Pea Salad

Tue, 12 May 2009 00:15:11 -0400

My friend gave me this recipe several years ago, when our families attended a 4th of July picnic together. I have made it many times since then, and it's always a favorite whenever I make it. The recipe makes quite a bit, so it's one of my favorite dishes to take to potlucks, picnics and other gatherings with large crowds. The recipe would fit a lot of party themes, as the ingredients represent various continental cuisines, from the Asian inspired chestnuts to the Brazilian cashews. But it is the smokey Dutch-influenced gouda cheese that adds a wonderful Mediterranean flair to this great picnic salad. Cooking time does not including chilling time (as that can vary greatly). -- posted by NorthwestGal

Dutch Bread Dish With Raisins

Wed, 03 Jun 2009 12:52:44 -0400

The is from "The Art of Dutch Cooking". I haven't made it yet. It sounds unique in that the bread is mashed, not used in slices. -- posted by Debbie R.

Koeksusters

Tue, 23 Jun 2009 16:21:42 -0400

A deliciously sweet South African classic! They're a bit like twisted doughnuts smothered in a ginger syrup. The Dutch name comes from the fact that they looks like girls' braids - "cooked sisters". -- posted by Allan Rees-Bevan

Bonket (Dutch Almond Pastry)

Tue, 18 Aug 2009 16:34:51 -0400

This is a recipe I got from a Dutch friend who made this once when we were having coffee. I begged for the recipe and she graciously shared it with me! It's so good! Enjoy! -- posted by Recipe Junkie

Oma's Split Pea (Erwten) Soup

Mon, 28 Sep 2009 14:53:57 -0400

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 soup. I usually double the recipe and freeze half. -- posted by MissChief

Koffie Van Brunt

Mon, 05 Oct 2009 16:40:40 -0400

This hot coffe and rum cocktail gets its name from the Dutch word for coffee (koffie) and the street (Van Brunt) where it is served at St John Frizell's Fort Defiance café-bar in Red Hook, Brooklyn. Bon Appetit Magazine, November 2009 edition. I am not a drinker now but the combination of this drink has got to be a winner! ;) -- posted by Manami