Recipezaar: Dutch,Main Dish recipes

Gehaktballen: Dutch meatballs

Wed, 08 Sep 1999 09:55:00 -0400

-- posted by Carol H

Dutch Oven Pot Roast

Mon, 06 Mar 2000 16:18:00 -0500

This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe. -- posted by Dreamgoddess

Dutch Meatloaf

Mon, 06 Mar 2000 16:24:00 -0500

-- posted by *Pixie*

Vlees Kroketten or Meat Croquettes

Tue, 23 Oct 2001 13:25:43 -0400

For me this is a so-so recipe but it is fairly traditional. Be sure to let the meat cool all the way though or you'll never be able to form the patties. Most of the time comes in cooling the meat. -- posted by Holiday

Cheesy Asparagus And Ham

Wed, 17 Apr 2002 10:55:21 -0400

Take these to a cookout and watch them disappear! -- posted by MizzNezz

Boerenkool Stamppot (Kale Hash)

Fri, 05 Jul 2002 19:25:19 -0400

This recipe is one we used to have when I was growing up in Holland. It's hearty and a delicious way to get your greens. -- posted by PanNan

Dutch Baked Chicken

Mon, 19 Aug 2002 18:14:56 -0400

A dear friend served this to a party of six one evening and it was a smashing success. We all had to have the recipe. It's great to prepare when you're having guests; spend the hour prior to dinner with them instead of in the kitchen. You'll get raves too! Serve with rice pilaf, 'frozen cranberry salad' and a good Southern California Viognier. Enjoy friends! -- posted by Judikins

Veal (or pork) cutlets with paprika - Dutch recipe

Fri, 23 Aug 2002 17:58:57 -0400

This was a popular dish while I was growing up. Veal is less expensive and used more often in Europe. In Holland the cows were used for dairy, so beef was generally pretty tough. The excess male calves were used for veal. -- posted by PanNan

Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe

Fri, 23 Aug 2002 18:09:25 -0400

This is a tasty treat. Crepes are common in Holland, both sweet and savory with sauces. The crepes can be made ahead and refrigerated. It's a wonderful way to use up leftover meat. -- posted by PanNan

Jachtschotel (Meat and potato casserole)

Mon, 02 Sep 2002 19:19:25 -0400

This is an old Dutch recipe. Options have been noted for making it lighter in fat and calories. The flavor doesn't change much when making it lower fat. Nutmeg is very common in Dutch cooking. It's used to flavor vegetables and meats. You might use it lightly until you are used to the taste in this type of dish. We love it. Maggi aroma (dark liquid in a small bottle)is found in the ethnic foods isle in my supermarket. It could also be found near the gravy seasonings or condiments. If you can't find it at all, try a little soy sauce or Worcestershire, although the taste will be somewhat different. -- posted by PanNan

Kip Met Kerriesaus (Baked Chicken With Curry Sauce)

Mon, 02 Sep 2002 19:28:13 -0400

This is a different and delicious way to serve baked or rotisserie chicken. It's a Dutch recipe. We never have left overs. The prep and cook time does not include the time to bake a chicken. I usually start with a fresh hot rotisserie chicken from the grocery store. -- posted by PanNan

Dutch Meat Croquettes

Mon, 02 Sep 2002 19:29:07 -0400

This popular Dutch "fast food" is a great way to use left overs like meat and mashed potatoes. Typically, croquettes are sold by street vendors and snack shops in Holland, but they are very easy to make. -- posted by PanNan

Veal Ragout

Tue, 03 Sep 2002 17:55:53 -0400

In Holland a meat ragout is a common dish. It is a creamy sauce served over cooked rice, pasta, or mashed potatoes. Sometimes it's made with mushrooms, or other vegetables, but often there's meat in the sauce. This version is made with veal. It's very good. -- posted by PanNan

Vogels (Birds) - Roundsteak rolls

Tue, 03 Sep 2002 17:57:21 -0400

This is a traditional old-fashioned Dutch recipe. I had this often as a child. I like the crockpot version, but the liquid doesn't cook down as much. To do that I just boil the liquid while I keep the meat warm and prepare a salad or other veggies to go along with it. -- posted by PanNan

Kerrieschotel (meat and rice dish flavored with curry)

Wed, 04 Sep 2002 19:55:38 -0400

This is a family favorite Dutch recipe. Mom made this when we were growing up. The common curry powder found in the grocery is fine for this recipe. If you are looking for the authentic taste, or are a spice connoiseur, you would look for Indonesian curry powder or Sate seasoning. I find it on-line. -- posted by PanNan

KESHI YENA (Stuffed Edam Cheese)

Sun, 27 Oct 2002 22:00:40 -0500

This a traditional delicacy from the Dutch Caribbean island of Curacao. It may take a bit of time and effort, but it will be well worth it! -- posted by SilentCricket

Erwtensoep - Dutch Pea Soup

Tue, 29 Oct 2002 22:03:18 -0500

This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight. -- posted by Pets'R'us

Boerenkool Met Rookworst (Curly Kale with Smoked Sausages)

Tue, 29 Oct 2002 22:06:42 -0500

This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book. -- posted by Dee514

Stomppot Zuurkool

Tue, 29 Oct 2002 22:10:40 -0500

This recipe is from my hubby's mother who came from Holland. When I need comfort food I make this.. -- posted by TammieV

And all because HE does not like sauerkraut !! #1

Tue, 29 Oct 2002 22:27:32 -0500

For those who are not keen on sauerkraut this dish adds a different mix of flavors. I am Dutch and I like traditional Dutch sauerkraut, with lovely crispy bacon and smoked sausage, mashed together with potatoes. My husband is English, (he can't help it), and finds the dish too sour. So I am forever making up different ways to serve it. This is one of the creations that got his approval i.e. he ate it! The sambal or chili can be left out. -- posted by Pets'R'us

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

Baked Edam With Curacao Lamb

Mon, 03 Feb 2003 20:00:55 -0500

. -- posted by Mimi Bobeck

Edam Pizza

Mon, 03 Feb 2003 20:01:05 -0500

. -- posted by Mimi Bobeck

Boerenkool

Wed, 05 Nov 2003 20:01:11 -0500

A farmer's version of a kale dish with smoked sausage. True comfort food! -- posted by Sue L

Smoor ayam

Fri, 23 Jan 2004 20:00:43 -0500

Easy Indonesian/Dutch inspired meal that works for lunch, dinner, or even breakfast! -- posted by ambernova

Vijfschaft (Dutch Stew)

Sat, 24 Jul 2004 20:00:25 -0400

A very hearty beans, vegetable and sausage one-dish supper. Hits the spot on a chilly day. Preparation time shown does not include soaking beans overnight. -- posted by echo echo

Dutch-Style Beef and Cabbage (Crock Pot)

Thu, 02 Sep 2004 20:00:27 -0400

This is a long time favorite of mine. From a very old (1976) BH&G Crock pot Cookbook. You can also cook this in the oven in a covered casserole. -- posted by papergoddess

Frikadel (Dutch Meatloaf)

Fri, 07 Jan 2005 20:00:24 -0500

This is a recipe I got from my Oma (grandma). It has always been one of my favorites and is commonly eaten mashed up in a bed of rice and vegetable soup. But I like it served as a traditional meatloaf dish, as well. -- posted by Erin K. Brown

Bami Goreng ( Indonesian Stir Fried Noodles )

Thu, 03 Feb 2005 20:00:10 -0500

There are as many recipes for Bami Goreng as there are people to make them. Bami Goreng is an Indonesian dish that's traditional to Holland. It seems like a lot of work but it really isn't - if I'm having company for dinner I slice, dice and prepare all my ingredients (including cooking the noodles) and place them in separate zip-lock bags in the refrigerator until I'm ready to use. This makes actual cooking time a snap! This is my version and I hope you enjoy it. You can spice it up if you like by adding more or less sambal. -- posted by - Carla -

Dutch Brown Bean Soup

Mon, 11 Apr 2005 09:22:09 -0400

A traditional soup, it can be made very basic and varied by additional ingredients. It is very filling and is often eaten here as a main dish with bread. The brown beans we use are also known as Swedish brown beans. If you cannot get these then the best substitute for this soup would be Pinto beans. I always serve this with dark fried onions and crispy bacon cubes. Soaking time not included. -- posted by Pets'R'us

Dutch Slavinken # 1

Mon, 11 Apr 2005 16:46:01 -0400

Simple but very good comfort food. Normally made with just some salt, pepper and nutmeg in the meat filling but I make them different these days and with many variations (just don't tell my mother!). Slavink translates as beatfinch (yes I know its weird) they are wrapped in bacon and another version is blinde vink= blind finch (even weirder) that is the same meat filling but then wrapped in a thin slice of veal. These days often replaced with a slice of beef. Some still name it blinde vink but the right name is runder vink=beef finch. I have tried very hard over the years to understand why they are named like this since I can honestly not see the resemblance of a bird in these sausages and I've never seen one fly away! No Dutch person in their right mind makes them at home since you can buy them ready made from every butcher and in every super market. Now that information should tell you something about the poster of this recipe, who is Dutch.... My excuse is that I lived many years abroad and that is when you crave for the simple dishes of your home country. We eat them here with vegetables and potatoes but they are also good cooked on the barbeque and served on buns with ketcup and mustard. -- posted by Pets'R'us

Dutch Meat-filled Pancakes (gevulde Pannekoek)

Thu, 05 May 2005 16:46:16 -0400

Savory pancake and sausage dish. The Dutch are famous for their pancakes. -- posted by littleturtle

Dutch Stamppot With Rookworst

Tue, 31 May 2005 13:34:28 -0400

Pure comfort food! Stamppot consists of mashed potatoes mixed with various ingredients like carrots, onions or kale, and it was one of my favourites when I lived in Holland. It is often served as the main meal, with a smoked, spicy sausage such as rookworst. I tend to cook it as taught me by my Dutch friend, Anna, with lots of root vegetables, and in large quantities. My family have always loved it. It does contain a lot of butter, but you can add less (or more!) to your preference. Note: In Australia, in place of butternut squash, use Jap, Kent, Queensland Blue or Butternut pumpkin. -- posted by Daydream

Dutch Kroketten (Croquettes)

Thu, 09 Jun 2005 22:10:04 -0400

Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks. -- posted by Daydream

Chicken and Sweet Potato Stew

Fri, 02 Sep 2005 21:56:19 -0400

Found this on the internet while looking for recipes from Holland. Using cider as the liquid in this stew makes it quite different from many of the chicken and sweet potato stews found here on Recipezaar. While not an authentic addition, I like to add a bit of ginger to this as a peppery contrast to the sweetness of the cider and sweet potatoes. -- posted by justcallmetoni

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

Meatballs With Apricots

Wed, 01 Feb 2006 13:58:13 -0500

This recipe will make you famous! Ive made it for guests several times, and everybody loves it so far! Easy and different... -- posted by what are we eating tonight?

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?

Sailor's Stew

Fri, 14 Apr 2006 11:57:05 -0400

From my husbands recipe collection. Serve with pickled cucumbers, mixed pickles, beet salad and black bread with butter. -- posted by LMillerRN

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

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 -

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 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 Olha

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

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

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

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 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

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

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

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

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

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