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Netherlands (Dutch Recipes)

World Cuisine Recipes

   Dutch cuisine is often described as lacking in diversity, but this is because the Netherlands is rich in terms of its regional cuisine but there is little in terms of what could be described as 'National' fare. In comparison with much of the remainder of Europe Dutch cuisine can be characterized by its hight consumption of vegetables (in comparison with meat). The consumption of dairy products is also high and Dutch cheeses are world famous. The Netherlands is also famous for its pastries and baked goods (indeed, the term 'cookie' originates from the Dutch) and Dutch biscuits are often filled with marzipan, almonds and chocolate. In addition the range and breadth of pies and cakes baked in the country is huge.
Dutch Apple Berry Pie

2 cups sliced green apples
1/2 cup raspberries
1/2 cup fresh blueberries
1 (9 inch) deep dish pie crust
2/3 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 pinch ground nutmeg
Cooking Instructions:
Preheat oven to 350 degrees F (175 degrees C). Mix apples, raspberries and blueberries; pour into pie shell. In a large bowl, combine flour, brown sugar, butter or margarine, cinnamon, allspice and nutmeg. Mix until dry and crumbly. Sprinkle over fruit. Bake for 30 minutes, or until topping is brown.
Dutch Pancakes

1 tablespoon butter
1/2 cup sifted flour gluten free ( substitute 1 parts each of bean flour, tapioca starch and corn starch)
1 teaspoon sugar
1/2 teaspoon salt
2 egg, well beaten
1/2 cup milk
Confectioners' sugar
Lemon wedge
Cooking Instructions:
Preheat oven to 425 degrees. Set a 10" heavy skillet with heat resistant handle over moderately low heat. Melt butter in skillet; tilt skillet to coat sides and bottom. Sift together flour, sugar and salt. Beat eggs and milk together. Stirring constantly, blend the egg mixture into flour mixture. Quickly pour batter into hot skillet. cook 2-3 minutes over medium heat. Place skillet in oven and bake about 10 minutes or until the pancake is a light golden brown and top spings back when lightly touched at center. Remove to warm platter. Sift confectioner's sugar over top (I buttered heavily first, then sifted confectioner's sugar over it. The butter melted and created a sort of sugary paste with the confectioner's sugar. Serve at once with lemon wedges.
Dutch Butter Cake (Boterkoek)

1 cup butter, softened
1 1/2 cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
16 almond halves optional
Cooking Instructions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff. Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg. Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
Dutch Omelet

4 slices bacon
3 new potatoes, sliced
5 eggs
1/4 c. milk
Salt and pepper to taste
1/2 c. shredded cheese
Cooking Instructions:
Snip bacon into ovensafe skillet and cook over medium high heat. When bacon is starting to be crispy, add potatoes. Add only enough that will fit in a single layer. Allow to cook, stirring occasionally. While potatoes are cooking, in a medium bowl, combine eggs, milk and salt and pepper. Whip with a fork, as for scrambled eggs. Preheat oven to 350F. When potatoes are fork tender, pour egg mixture over the potatoes and bacon. Top with shredded cheese.
Stamppot With Curly Endive Lettuce and Cheese

1 kg potato
3 pinches salt & pepper, freshly ground
15 g butter
100 ml milk
450-500 g curly endive lettuce
250 g gouda cheese, in small cubes
Cooking Instructions:
Peel potatoes, cut them in pieces and cook in a little water for ca. 20 minutes. Drain excess water and add all the other ingredients. Mash and stir so you get all the stuff from the corners mixed in as well.
Holland Boterkoek

2/3 cup butter, softened
1 cup white sugar
1 1/2 teaspoons almond extract
1 egg, beaten
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Cooking Instructions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan or pie plate. In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan. Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.
Pumpkin Pie

1 c. packed brown sugar
1 Tbsp. flour
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
2 c. pumpkin puree
1 can (14.5 fl.oz.) evaporated milk
1 egg
1 9-inch pie crust
Cooking Instructions:
In a mixing bowl, combine pumpkin with brown sugar, flour, salt, and spices. Stir until smooth. Add evaporated milk and a slightly beaten egg. Pour into prepared 9" pie crust. Bake at 375F for 50-55 minutes or until the center is just set.
Beef Barley Soup

1 tbl Salad Oil
4 lb Cross Cut Beef Shanks
8 cup Water
2 Onions, sliced
1 can Tomatoes
1 tbl Salt
3/4 tsp Fresh Ground Black Pepper
3/4 cup Barley
8 Mushrooms, halved
1/2 med Bunch Broccoli ( cut in 1/2 inch pieces)
3 Carrots, cut in bite size pieces
1/2 tsp Thyme Leaves
Cooking Instructions:
Heat oil in dutch oven and brown beef shanks. Remove meat from dutch oven and pour off fat. Return shanks to pot; add water, tomatoes, onions, salt and pepper. Bring to boil, reduce heat and simmer covered for one hour, stirring occasionally. Remove meat and cut into bit-size pieces. Skim fat from liquid; return meat to pot, add barley and bring to boil. Reduce heat simmer covered for 40 minutes. Add broccoli, carrots, mushrooms and thyme. Simmer covered for another 40 minutes.
Beef Teriyaki on a Stick

1/2 cup soy sauce
1/4 cup dry vermouth
2 tbl dark brown sugar
2 tbl vegetable oil
2 cloves garlic crushed
1 tsp rice vinegar
1/4 tsp freshly ground pepper
1 flank steak about
1 1/2 lb missing ingredient trimmed
Cooking Instructions:
Combine soy sauce, vermouth and brown sugar in small saucepan. Heat to boil; cook, stirring, until sugar dissolves, 1 minute. Remove from heat. Stir in oil, garlic, vinegar and pepper. Transfer marinade to large bowl; let cool. Slice meat crosswise on diagonal into thin strips. Toss meat with marinade in medium bowl. Refrigerate 2 to 6 hours, stirring occasionally. Cover bamboo skewers with water; soak 30 minutes. Remove meat from marinade. Working over bowl to catch juices, thread meat strips onto bamboo skewers, leaving about 3 inches of the blunt ends for handles. Heat grill pan over medium heat until hot. Place skewers on pan in batches if necessary. Grill, turning 2 or 3 times, until lightly browned and cooked through, about 3-4 minutes. Yield: 18 pieces.
Burgundy Beef

3 slc Bacon, cut in 2" pieces
3 lb Beef round steak, cut in 1" cubes
2 cup Burgundy or dry red wine
1/2 cup Water
1 can(10.5-oz) condensed beef broth
1/2 tsp Dried thyme leaves
1 Clove garlic, minced
1 Bay leaf
16 sm Boiling onions or
1 jar(16-oz) small onions, drained
16 Baby carrots or
5 Carrots, cut into 2" pieces
2 tbl Margarine or butter, softened
3 tbl Flour
2 tbl Chopped fresh parsley, if desired
Cooking Instructions:
Heat oven to 350 degrees. In ovenproof Dutch oven or large saucepan, cook bacon over medium heat until crisp. Remove bacon from Dutch oven; drain and set aside. Return bacon drippings to Dutch oven. Add beef to bacon drippings; cook over medium-high heat until browned. Stir in wine, water, broth, thyme, garlic and bay leaf; cover. Bake at 350 for 2 hours, stirring occasionally. Add reserved bacon, onions and carrots. Cover; bake an additional 1 to 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Remove from oven; discard bay leaf. Remove meat and vegetables from Dutch oven; keep warm. To make gravy, in small bowl combine margarine and flour; gradually add about 1/2 cup hot cooking liquid, stirring until smooth. Stir flour mixture into remaining liquid in Dutch oven; cook over medium heat until mixture thickens, stirring constantly. Add meat and vegetables; heat thoroughly. Sprinkle with parsley.
Chicken and Corn Chowder
Serving: 8
13-To-3-1/2-Pound Broiler-Fryer Chicken, cut up
6 cup Water
1 med Onion, sliced
3 med Stalks Celery (With Leaves), Finely chopped (About 1-1/2 Cups)
1 med Carrot, chopped (About 1/2 Cup)
2 tsp Salt
1 can(17 Ounces) Cream-Style Corn
2 Hard-Cooked Eggs, finely chopped
Egg Rivels:
1 cup All-Purpose Flour
1/4 tsp Salt
1 Egg
Cooking Instructions:
Remove any excess fat from chicken. Place chicken giblets (except liver) and neck in Dutch oven. Add water, onion, celery, carrot and salt; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 1-1/2 hours or until thickest pieces of chicken are done.Remove chicken from broth; cool chicken about 10 minutes or just until cool enough to handle. Remove chicken from bones and skin; cut chicken into small pieces. Skim fat from broth; return chicken to broth. Stir in corn and eggs. Heat to boiling; reduce heat. Sprinkle with Egg Rivel mixture; stir into soup. Simmer uncovered 10 minutes.
Chicken with Bell Peppers, Onions and Capers
Serving: 4
5 Bacon slices, chopped
1 Chicken, cut into 8 pieces (3 1/2-pound)
2 Green bell peppers, seeded, sliced
2 cup Coarsely chopped onions
6 lrg Garlic cloves, minced
1 can Diced peeled tomatoes with juices, (28-ounce)
3/4 cup Canned chicken broth
2 tbl Chopped fresh oregano or 2 teaspoons dried
2 Bay leaves
1 lrg Pinch of cayenne pepper
1/4 cup Drained capers
Cooking Instructions:
Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to bowl. Season chicken with salt and pepper. Working in batches, add chicken to Dutch oven and brown on all sides, about 7 minutes. Transfer chicken to plate. Spoon off 2 tablespoons fat from Dutch oven and discard. Add peppers and onions to Dutch oven: saute until onions are tender and golden, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with their juices, broth, oregano, bay leaves, cayenne and bacon; bring to boil. Return chicken to Dutch oven. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes. Add capers. Transfer chicken to bowl. Boil sauce until slightly thickened, about 8 minutes. Season with salt and pepper. Spoon sauce over chicken.
Double Dutch Pea Soup

8 cup water
1 bag green split peas (1 lb.)
1 cup chopped carrots
1 cup onion
4 chicken broth cubes
2 cup frozen green peas
Shredded Gouda cheese
Cooking Instructions:
In large pot bring water, dried peas, onions, carrots, and chicken broth cubes to a boil. Reduce heat, cover and simmer, stirring occasionally, 1 hour or until peas are very tender. Mash half of the peas against side of the pot with a wooden spoon to thicken soup. Stir in frozen peas; cook 5 to 8 min. Serve topped with Gouda cheese. Makes 9 cups.
Dutch Apple Bread

1/2 cup butter or margarine softened
1 cup sugar
2 eggs
1 tsp vanilla
2 cup flour
1 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1 cup apple chopped, peeled
1/3 cup walnuts, chopped
1/3 cup flour
2 tbl sugar
2 tbl packed brown sugar
1/2 tsp ground cinnamon
3 tbl butter or margarine
Cooking Instructions:
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt. Stir into the creamed mixture alternately with buttermilk. Fold in apple and nuts. Pour into a greased 9 x 5 x 3 loaf pan. For topping, combine the first four ingredients; cut in butter until crumbly. Sprinkle over batter. Bake at 350F for 55-60 minutes or until bread tests done. Cool in pan for 10 minutes before removing to wire rack.
Dutch Hot Pot

2 lb boneless pork shoulder, cubed
1/4 cup flour
1 tbl salt
1 tsp thyme crumbled
1 tsp coriander seeds, crushed
1/4 tsp freshly-ground black pepper
1 can kidney beans - (16 oz)
 Boiling water
4 med potatoes sliced 1/4", slices
4 med onions, sliced
8 carrots cut into 4" pieces
2 tbl margarine
Cooking Instructions:
Trim excess fat from pork. Shake cubes with flour in a plastic bag to coat well. Combine salt, thyme, coriander seed and pepper; reserve. Drain liguid from kidney beans into a 2-cup measure; add boiling water to make 1 1/2 cups. Layer vegetables and meat into the crockpot; half each potatoes, onions, pork, kidney beans and carrots, sprinkling each layer lightly with seasoning mixture. Repeat with remaining vegetables, pork and seasoning mixture for a second layer. Pour liquid over; dot with butter or margarine and cover. Cook on low for 8 hours or high for 4 hours or until meat and vegetables are tender.
Dutch Oven Beef Stew

2 lb ground beef
2 lrg onions, sliced
2 lrg potatoes, sliced
2 can of mixed vegetables with 2 cans of cream of mushroom soup
Cooking Instructions:
Line Dutch oven with foil. Brown ground beef and onions in large skillet. Drain. Layer ground beef on bottom of Dutch oven. Layer potatoes. Layer mixed vegetables with liquid from only one. Layer cream of mushroom soup. Place about 5 charcoal briquettes on bottom of -oven and 10-12 on the lid. Bake for 35-40 minutes.
Dutch Stewed Potatoes

2 cup Potato, raw, diced
1/2 tsp Salt
1 tsp Parsley, minced
2 tsp Flour
1 tbl Butter
1 dsh Pepper
1 Onion, sliced
Cooking Instructions:
Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper, parsley and potatoes and cover with boiling water and cook until tender. Thicken the potatoes with the flour which has been mixed with a little cold water.
Pennsylvania-Dutch Scrapple

2 cup Ground pork
2 cup Ground beef
3 cup Meat broth
2 tsp Salt
1/4 tsp Pepper
1 1/2 tsp Sage
1 Single cayenne pepper to taste
1 cupCornmea
Cooking Instructions:
Combine pork, beef, and broth in saucepan. Bring to a boil. Add seasonings. Stir cornmeal into meat mixture, stirring constantly. Cook for 30 minutes. Pour into loaf pan, chill until firm. Cut into thin slices and fry in lightly-greased skillet until browned.
Turkey Legs

8 turkey legs
1 sm onion chopped
2 stalk celery chopped
 Salt and pepper to taste
1/2 cup water
Cooking Instructions:
Place turkey legs, onion, and celery in slow cooker. Sprinkle salt and pepper over all and add water. Cook on Low for 8 hours. When turkey legs are cooked, debone and cool by refrigerating. When completely cooled, freeze poultry in small freezer bags until ready to use.

World Cuisine Recipes


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