Snert (Dutch)

Jul 13, 2012 by

Snert is a not so nice word for this wonderful soup. Snert is a Dutch word for substandard quality, rubbish or trash, The first time my husband was asked if he would like to eat some snert he was thinking wtf ??? And said politely:” No thank you” Later on, he told me that he thought he was asked if he wanted to eat some snot lol. The soup originally was made from leftovers with green or split peas thrown in for substance. The peas now are the main ingredients, as are a smoked sausage and pork. Other items added to the soup include leeks, celeriac and onion. This soup is in the wintertime staple food for most Dutch households. When you make this soup your spoon should be able to stand up by it self 🙂 Some like it that stiff, some don’t. The soup is filling and is particularly in favor during the winter season, for example at outdoor skating events. This is one of the many recipes from my mother Gonnie.

Ingredients

  • 4 country style ribs
  • 2 liter water (or 8 cups)
  • 1 bag of split peas
  • 1/2 celery root cut in cubes, the greenery of the celery root cut up
  • 1 minced onion
  • 3 cutup leeks
  • 1 polish sausage
  • 2 tbsp chicken base

Instructions

  1. The night before you make snert put the split peas under just enough water. The next day simmer the country style ribs, till done. That takes about 4 hours. Strain the broth and add the broth to the slow cooker. Add the split peas with the leftover liquid. Add all vegetables and put on high for 4 hours. Cook the polish sausage in separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.

Snert
 
Author:
Recipe type: Soup
Cuisine: Dutch
Ingredients
  • 4 country style ribs
  • 2 liter water (or 8 cups)
  • 1 bag of split peas
  • ½ celery root cut in cubes, the greenery of the celery root cut up
  • 1 minced onion
  • 3 cutup leeks
  • 1 polish sausage
  • 2 tbsp chicken base
Instructions
  1. The night before you make snert put the split peas under just enough water. The next day simmer the country style ribs, till done. That takes about 4 hours. Strain the broth and add the broth to the slow cooker. Add the split peas with the leftover liquid. Add all vegetables and put on high for 4 hours. Cook the polish sausage in separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Snert

read more

Related Posts

Share This

Slagroomtaart (Dutch)

Jul 9, 2012 by

 

The Dutch Pastry is totally different then American pastry. From my experience the American cakes can be a tat bit too sweet, but that is just my opinion. And as far as icing goes, the Dutch usually use whipped cream. On birthdays and other special occasions, all kinds of cakes and cookies are eaten, including appeltaart, whipped cream cake (what you see here) , gevulde koek (cookies filled with almond paste), Kruidkoek, Limburgse vlaai, Spekkoek(from Indonesia), Ouwe wijven koek, Sprits, Tompouce, and Stroopwafels. The Dutch usually drink coffee and or tea with the cake. Dutch thrift led to the famous standard rule of only one cookie with each cup of coffee; it has been suggested that the reasons for this can be found in the trade-mentality and Protestant upbringing. A popular Dutch story (that has never been confirmed) says that then-Prime minister Willem Drees’s wife served this to a visiting American diplomat, who then became convinced that the money from the Marshall Plan was well-spent. Cafe au lait is also drunk often. It is called Koffie verkeerd (Coffee-the-wrong-way-around).

Ingredients

5 eggs
150 gram sugar
150 gram cake flour
1 bag of vanilla sugar (Dr.Oetker)
1 bag of whip it (Dr. Oetker)(stabilizer for whipped cream)
fruit of your choice
1 cup heavy cream
2 tbsp sugar
strawberry spread

Instructions

Preheat the oven to 185 C 350F, Butter the spring form and set aside. Put the eggs, sugar and the vanilla sugar in a bowl. Put the bowl in the sink with warm water. The sugar has to dilute while you are whipping it. Whip it till thick and fluffy the color should be light yellow. Carefully fold the cake flour in the mix. Pour in the spring form and bake for 25 min. Test if the cake is ready (use a toothpick and see if it comes out clean). Let it cool and cut the cake in half ( you can do that with tooth floss). Add the whip it and sugar to the heavy cream and whip it. Don’t whip it too long otherwise you will get butter. Spread some strawberry spread on one side and add a layer of whipped cream. Then top it off with the top and also spread a layer of whipped cream on top of it and on the side. The last thing you do is add the fruit. Keep cool in the refrigerator.

Slagroom Taart
 
Prep time
Cook time
Total time
 
The Dutch Pastry is totally different then American pastry. From my experience the American cakes can be a tat bit too sweet, but that is just my opinion. And as far as icing goes, the Dutch usually use whipped cream. On birthdays and other special occasions, all kinds of cakes and cookies are eaten, including appeltaart, whipped cream cake (what you see here) , gevulde koek (cookies filled with almond paste), Kruidkoek, Limburgse vlaai, Spekkoek(from Indonesia), Ouwe wijven koek, Sprits, Tompouce, and Stroopwafels. The Dutch usually drink coffee and or tea with the cake. Dutch thrift led to the famous standard rule of only one cookie with each cup of coffee; it has been suggested that the reasons for this can be found in the trade-mentality and Protestant upbringing. A popular Dutch story (that has never been confirmed) says that then-Prime minister Willem Drees's wife served this to a visiting American diplomat, who then became convinced that the money from the Marshall Plan was well-spent. Cafe au lait is also drunk often. It is called Koffie verkeerd (Coffee-the-wrong-way-around).
Author:
Cuisine: Dutch
Ingredients
  • 5 eggs
  • 150 gram sugar
  • 150 gram cake flour
  • 1 bag of vanilla sugar (Dr.Oetker)
  • 1 bag of whip it (Dr. Oetker)(stabilizer for whipped cream)
  • fruit of your choice
  • 1 cup heavy cream
  • 2 tbsp sugar
  • strawberry spread
Instructions
  1. Preheat the oven to 185 C 350F, Butter the spring form and set aside. Put the eggs, sugar and the vanilla sugar in a bowl. Put the bowl in the sink with warm water. The sugar has to dilute while you are whipping it. Whip it till thick and fluffy the color should be light yellow. Carefully fold the cake flour in the mix. Pour in the spring form and bake for 25 min. Test if the cake is ready (use a toothpick and see if it comes out clean). Let it cool and cut the cake in half ( you can do that with tooth floss). Add the whip it and sugar to the heavy cream and whip it. Don't whip it too long otherwise you will get butter. Spread some strawberry spread on one side and add a layer of whipped cream. Then top it off with the top and also spread a layer of whipped cream on top of it and on the side. The last thing you do is add the fruit. Keep cool in the refrigerator.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Slagroom taart

read more

Related Posts

Tags

Share This

Crab Cakes

Jul 8, 2012 by

Ingredients

  • 4 cans of crab meat 6.5 oz each
  • 1/2 cup bread crumbs or crushed crackers
  • 3 green onions (green and white parts), finely chopped
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 tsp. Worcestershire sauce
  • 1 tsp. dry mustard
  • 1/4 tsp. garlic powder
  • dash cayenne pepper
  • flour for dusting
  • 1/2 cup peanut oil.

Instructions

  1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Crab Cakes
 
Ingredients
  • 4 cans of crab meat 6.5 oz each
  • ½ cup bread crumbs or crushed crackers
  • 3 green onions (green and white parts), finely chopped
  • ½ cup finely chopped bell pepper
  • ¼ cup mayonnaise
  • 1 egg
  • 1 tsp. Worcestershire sauce
  • 1 tsp. dry mustard
  • ¼ tsp. garlic powder
  • dash cayenne pepper
  • flour for dusting
  • ½ cup peanut oil.
Instructions
  1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Crab Cakes

read more

Related Posts

Tags

Share This

Cheese Cake

Jul 8, 2012 by

The first recorded mention of cheesecake was during the ancient Grecian Olympic games in the occidental world. Cato the Elder wrote of cheesecake preparation in his farming manual “De Agri Cultura”. Modern cheesecakes resembles cakes previously used as offerings to gods in greek culture. The delicious desert spread across Europe from Greece like a sweet nectar, pausing briefly at kitchens along the way to bequeath its creamy recipe. Many, many years later (we’re talking centuries, here), the cheesecake made its way to American shores. Today, the most prevalent ingredient in cheesecakes is Philadelphia Cream Cheese. As the name implies, Philadelphia Cream Cheese was created in America. Cream Cheese, itself was created long ago, and no one can be sure who its creator might be. Philadelphia Cream Cheese was developed in 1872 by James L Kraft when he was trying to duplicate the French cheese, Neufchatel. In 1880, Philadelphia Cream Cheese was introduced to the market, and cheesecake was suddenly all too easy to bake, and by 1910, cheesecakes were a regular at the desert table.

Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta cheese and Germans use quark cheese. Dutch/Belgian-style cheesecakes are typically flavored with melted bittersweet chocolate. Belgian cheesecake includes also a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit)

Ingredients

For the Cheese Cake:
1 cup Graham crackers crumbled
1/4 cup melted unsalted butter
6 Philadelphia cheese
4 eggs
1 cup of sugar
1 tbsp vanilla
1/2 cup sour cream
baking spray with flour

For the glaze:
1 package frozen fruit of your choice
1 pint of blueberries.
1 cup red wine
1/3 cup sugar
10 oz jar jelly of your choice.

Instructions

1. Trace and cut out round of wax paper. Spray the pan with baking spray. Line the bottom of the pan and spray again with baking spray with flour.

2. Grind Graham Crackers in food processor. Press in the Graham cracker crumbs. Sprinkle some on the sides of the cake pan.
3. In the mixing bowl cream together, cheese, sugar and vanilla until smooth. Add eggs one a time. Make sure you don’t have no lumps, then add the sour cream.    4. Pour batter in the pan. Put the pan in a casserole dish and add hot water to the casserole dish. Water should be half way to the sides of the pan. Bake a 300F for 2 hours until top is golden and cake is set around edges. It’s okay when the center is jiggly. That will cook while it cools. Remove cake from roaster and set on cooling rack. Run knife around sides to loosen. Refrigerate overnight.    5. For the topping you can use all kinds of fruits. In this case I used blue berries, and for the glaze I used mixed berries. To make the glaze you will need 1 package frozen fruit of your choice, 1 cup red wine, 1/3 cup sugar and 10 oz jar jelly of your choice. Combine the fruit, wine and sugar in saucepan over medium heat. Strain the fruit through a sieve. Return juice to sauce pan and reduce to at least half. Add the jelly until melted, and cool before putting on top of your cheescake. You can use this for several other different dishes which ask for fruit for instance you can use this with the griesmeel pudding.

You don’t have to make this New York Cheese cake that high you can make it half the size like the one below ;). Just half the ingredients.

Cheese Cake
 
The first recorded mention of cheesecake was during the ancient Grecian Olympic games in the occidental world. Cato the Elder wrote of cheesecake preparation in his farming manual "De Agri Cultura". Modern cheesecakes resembles cakes previously used as offerings to gods in greek culture. The delicious desert spread across Europe from Greece like a sweet nectar, pausing briefly at kitchens along the way to bequeath its creamy recipe. Many, many years later (we're talking centuries, here), the cheesecake made its way to American shores. Today, the most prevalent ingredient in cheesecakes is Philadelphia Cream Cheese. As the name implies, Philadelphia Cream Cheese was created in America. Cream Cheese, itself was created long ago, and no one can be sure who its creator might be. Philadelphia Cream Cheese was developed in 1872 by James L Kraft when he was trying to duplicate the French cheese, Neufchatel. In 1880, Philadelphia Cream Cheese was introduced to the market, and cheesecake was suddenly all too easy to bake, and by 1910, cheesecakes were a regular at the desert table. Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta cheese and Germans use quark cheese. Dutch/Belgian-style cheesecakes are typically flavored with melted bittersweet chocolate. Belgian cheesecake includes also a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit)
Ingredients
For the Cheese Cake:
  • 1 cup Graham crackers crumbled
  • ¼ cup melted unsalted butter
  • 6 Philadelphia cheese
  • 4 eggs
  • 1 cup of sugar
  • 1 tbsp vanilla
  • ½ cup sour cream
For the glaze:
  • 1 package frozen fruit of your choice
  • 1 pint of blueberries.
  • 1 cup red wine
  • ⅓ cup sugar
  • 10 oz jar jelly of your choice.
Instructions
  1. Grind Graham Crackers in food processor. Add butter. Spray sides and bottom of cake pan. Trace and cut out round of wax paper. Line the bottom and spray again. Press in the Graham cracker crumbs. Sprinkle some on the sides of the cake pan. In the mixing bowl cream together, cheese, sugar and vanilla until smooth. Add eggs one a time. Make sure you don't have no lumps, then add the sour cream. Pour batter in the pan. Put the pan in a casserole dish and add hot water to the casserole dish. Water should be half way to the sides of the pan. Bake a 300F for 2 hours until top is golden and cake is set around edges. It's okay when the center is jiggly. That will cook while it cools. Remove cake from roaster and set on cooling rack. Run knife around sides to loosen. Refrigerate overnight. For the topping you can use all kinds of fruits. In this case I used blackberries, and for the glaze I used raspberries. To make the glaze you will need 1 package frozen fruit of your choice, 1 cup red wine, ⅓ cup sugar and 10 oz jar jelly of your choice. Combine the fruit, wine and sugar in saucepan over medium heat. Strain the fruit through a sieve. Return juice to sauce pan and reduce to at least half. Add the jelly until melted, and cool before putting in on top of your cheescake. You can use this for several other different dishes which ask for fruit for instance you can use this with the griesmeel pudding.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Blueberry Cheesecake

read more

Related Posts

Tags

Share This

Spinach Artichoke Dip

Jul 8, 2012 by

 

Ingredients

1 (8 ounce) package cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup Romano Parmesan cheese
1 tsp crushed garlic
1/2 teaspoon dried basil
pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Instructions

1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts, spinach and mozzarella. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 25 minutes, until bubbly and slightly browned.

 

Spinach Artichoke Dip
 
Author:
Recipe type: Appetizer/Snack
Cuisine: Universal
Ingredients
  • 1 (8 ounce) package cream cheese
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup Romano Parmesan cheese
  • 1 tsp crushed garlic
  • ½ teaspoon dried basil
  • pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • ½ cup frozen chopped spinach, thawed and drained
  • ¼ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts, spinach and mozzarella. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 25 minutes, until bubbly and slightly browned.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Spinach Artichoke Dip

read more

Related Posts

Tags

Share This

Deviled Eggs

Jul 8, 2012 by


It makes you wonder how in the world stuffed eggs became “deviled eggs”. what does the term “deviled” actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800’s, the term “deviled” evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that “hot spot down under”—something hot and spicy.

In modern language, however, the word deviled has a borader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.

Ingredients

  • 5 eggs
  • 2 slices ham
  • 2 tbsp minced cocktail onion
  • 3 German gherkins
  • 1/2 cup mayonnaise
  • dash of pepper
  • dash of salt
  • dash of paprika

Instructions

  1. Boil the eggs for 8 min and peel them. Cut the egg in half and take the yolk out. Mash them up with a fork. Mix the minced cocktail onions, gherkins, ham and mayonnaise, pepper and salt. Mix this all in the egg mixture. You don’t have to fill the eggs with it now you can do that later. Put the egg mixture in a ziplock bag. When you are ready to serve them snip the corner of the ziplock back and squirt the egg mixture into the eggs. Sprinkle with paprika.

 

Deviled Eggs
 
Prep time
Cook time
Total time
 
It makes you wonder how in the world stuffed eggs became "deviled eggs". what does the term "deviled" actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800's, the term "deviled" evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that "hot spot down under"—something hot and spicy. In modern language, however, the word deviled has a borader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.
Author:
Recipe type: Appetizer/Snack
Cuisine: Dutch
Serves: 10
Ingredients
  • 5 eggs
  • 2 slices ham
  • 2 tbsp minced cocktail onion
  • 3 German gherkins
  • ½ cup mayonnaise
  • dash of pepper
  • dash of salt
  • dash of paprika
Instructions
  1. Boil the eggs for 8 min and peel them. Cut the egg in half and take the yolk out. Mash them up with a fork. Mix the minced cocktail onions, gherkins, ham and mayonnaise, pepper and salt. Mix this all in the egg mixture. You don't have to fill the eggs with it now you can do that later. Put the egg mixture in a ziplock bag. When you are ready to serve them snip the corner of the ziplock back and squirt the egg mixture into the eggs. Sprinkle with paprika.

 

*Arrisje’s Recipe Card. Click on the pic below, save on your hard drive, print as a 4×6 pic*

Deviled Eggs

read more

Related Posts

Tags

Share This

Calzone

Jul 8, 2012 by

A calzone (Italian “stocking” or “trouser”, sometimes referred to as a stuffed or folded pizza, is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), meat, vegetables, or a variety of other bananas. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked (or occasionally deep-fried). In Italy the stuffing is almost always tomato, cheese and ham, and the calzone is never served with a sauce.

Calzones are similar to Stromboli, but traditionally the two are distinct dishes, as Stromboli usually contains mozzarella cheese (no substitutes) and tends to have marinara sauce in the filling. Moreover, Stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.

Ingredients

Thin Pizza Crust dough
spinach
boursin cheese
mozzarella
pepperoni
Italian sausage
ham

Instructions

1. Preheat oven to 500F. Use corn flour on your baking sheet. (that will stop the calzone from sticking to the backing sheet. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.
2. Mound equal portion of filling on lower part of dough rounds. Wet the sides of the dough rounds with water that will seal the calzone.
3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal.
4. Bake calzones on middle rack until golden brown, 10 to 15 minutes. Let cool about 5 minutes, then transfer to plates. Brush with some olive oil and sprinkle some Parmesan cheese and Italian seasoning.
Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375F for 30 to 35 minutes, until browned and cooked through.

Calzone
 
Prep time
Cook time
Total time
 
A calzone (Italian "stocking" or "trouser", sometimes referred to as a stuffed or folded pizza, is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), meat, vegetables, or a variety of other bananas. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked (or occasionally deep-fried). In Italy the stuffing is almost always tomato, cheese and ham, and the calzone is never served with a sauce. Calzones are similar to Stromboli, but traditionally the two are distinct dishes, as Stromboli usually contains mozzarella cheese (no substitutes) and tends to have marinara sauce in the filling. Moreover, Stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.
Author:
Recipe type: Appetizer/Snack
Cuisine: Italian
Serves: 2
Ingredients
Instructions
  1. Preheat oven to 500F. Use corn flour on your baking sheet. (that will stop the calzone from sticking to the backing sheet. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.
  2. Mound equal portion of filling on lower part of dough rounds. Wet the sides of the dough rounds with water that will seal the calzone.
  3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal.
  4. Bake calzones on middle rack until golden brown, 10 to 15 minutes. Let cool about 5 minutes, then transfer to plates. Brush with some olive oil and sprinkle some Parmesan cheese and Italian seasoning.
  5. Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375F for 30 to 35 minutes, until browned and cooked through.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Calzone

read more

Related Posts

Tags

Share This

Ham Spread

Jul 8, 2012 by

 

What to do with all that ham that you got as leftover from your Thanks giving or Easter dinner? Make ham spread of course. It’s not that hard to make if you happen to have a meat grinder 😉

Ingredients

  • 1lb leftover ham
  • 1 cup Miracle Whip (salad dressing)
  • 4 tbsp sweet pickle relish
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 sliced green onion

Instructions

  1. Grind the ham in the meat grinder of your kitchen aid machine.
  2. Add all ingredients, mix well. Great on crackers or sandwiches.

 

Ham Spread
 
Author:
Recipe type: Luch/SnackAppetizer
Cuisine: Amercian
Ingredients
  • 1lb leftover ham
  • 1 cup Miracle Whip (salad dressing)
  • 4 tbsp sweet pickle relish
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 sliced green onion
Instructions
  1. Grind the ham in the meat grinder of your kitchen aid machine. Add all ingredients, mix well. Great on crackers or sandwiches.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Ham Spread

read more

Related Posts

Tags

Share This

Bitterballen (Dutch)

Jul 8, 2012 by

 

Bitterbal or kroket is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball. I have both posted on my website because a lot of people ask me for the recipe for bitterballen or kroketten. 😉

Ingredients

1 stick margarine
1 cup of minced onion
1 cup of flour
4 cups of shredded beef
1 beef bouillon cube
3 cups of beef broth (where you cooked the beef in)
1 cup of chopped parsley
1 tsp pepper
1/2 tsp salt
1/2 tsp nutmeg
2eggs
bread crumbs
1 cup of flour (for rolling)
canola oil

Instructions

Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux.

You don’t have to use beef you can use pork or ham, whichever you prefer. Make a roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time. still keep stirring till you have a nice sauce.

Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours.

Then make small balls (golf ball size) or small rolls, those are called kroketten.Wet your hand with the canola oil roll the balls.

Then roll in the flour then in the egg mixture and then in the bread crumbs.

While I clean up my kitchen from making these bitterballen I put them in the freezer to flash freeze. When your kitchen is all cleaned up again, go and deep fry these bitterballen. Eat as an appetizer or eat them on a slice of bread.

Bitterballen
 
Prep time
Cook time
Total time
 
Bitterbal or kroket is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball. I have both posted on my website because a lot of people ask me for the recipe for bitterballen or kroketten. 😉
Author:
Recipe type: Appetizer
Cuisine: Dutch
Serves: 55
Ingredients
  • 1 stick margarine
  • 1 cup of minced onion
  • 1 cup of flour
  • 4 cups of shredded beef
  • 1 beef bouillon cube
  • 3 cups of beef broth (where you cooked the beef in)
  • 1 cup of chopped parsley
  • 1 tsp pepper
  • ½ tsp salt
  • ½ tsp nutmeg
  • 2eggs
  • bread crumbs
  • 1 cup of flour (for rolling)
  • canola oil
Instructions
  1. Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don't have to use beef you can use pork or ham, whichever you prefer. Make a roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time. still keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. Then make small balls (golf ball size) or small rolls, those are called kroketten. Wet your hand with the canola oil roll the balls and roll in the four then in the egg mixture and then in the bread crumbs. While I clean up my kitchen from making these bitterballen I put them in the freezer to flash freeze. When your kitchen is all cleaned up again go and deep fry these bitterballen. Eat as an appetizer or eat them on a slice of bread.

 

read more

Related Posts

Share This

Bami Schijf (Dutch)

Jul 8, 2012 by

 

Bami schijf or bahmi schijf Is a tweaked form of an Indonesian noodle dish (bahmi goreng) that was made by the Dutch. Think little breaded pockets of portable stir-fry 🙂

Ingredients

  • 500 grams Left over Bami or Nasi
  • 2 1/2 tbsp butter or margarine
  • 3 tbsp and 1/4 cup of flour
  • 1 cup of chicken stock or water
  • 1 tbsp chicken base or 1 bouillon cube (crushed)
  • 2/4 cup of bread crumbs
  • 1 egg
  • 1 tbsp Ketjap Manis (sweet soya sauce)
  • 1/2 tbsp sambal

Instructions

  1. Cut the leftover Bami or Nasi. in small pieces. Melt the butter or margarine, make sure it does not turn brown. Add the 3 tbsp flour and then add the bouillon. Keep stirring so you won’t have no lumps. If you do have lumps strain it through a sieve. Add the sambal and soya sauce. Add the leftover bami or nasi and let it cool. (Freezer for about 1/2 hour) Mix 1/4 cup of flour with the 2/4 cup of bread crumbs. Mix the egg with 1 tbsp water. Make patties, dip in the egg-wash then in the flour mix. Put in the freezer for about 1/2 hour and deep fry till brown. You can deep freeze the patties but defrost before you deep-fry them.

Bamie Schijf
 
Prep time
Cook time
Total time
 
Bami schijf Is a tweaked form of an Indonesian noodle dish (bami goreng) that was made by the Dutch. Think little breaded pockets of portable stir-fry 🙂
Author:
Recipe type: Appetizer/Snack
Cuisine: Dutch
Ingredients
  • 500 grams Left over Bami or Nasi
  • 2½ tbsp butter or margarine
  • 3 tbsp and ¼ cup of flour
  • 1 cup of chicken stock or water
  • 1 tbsp chicken base or 1 bouillon cube (crushed)
  • 2/4 cup of bread crumbs
  • 1 egg
  • 1 tbsp Ketjap Manis (sweet soya sauce)
  • ½ tbsp sambal
Instructions
  1. Cut the leftover Bami or Nasi. in small pieces. Melt the butter or margarine, make sure it does not turn brown. Add the 3 tbsp flour and then add the bouillon. Keep stirring so you won't have no lumps. If you do have lumps strain it through a sieve. Add the sambal and soya sauce. Add the leftover bami or nasi and let it cool. (Freezer for about ½ hour) Mix ¼ cup of flour with the 2/4 cup of bread crumbs. Mix the egg with 1 tbsp water. Make patties, dip in the egg-wash then in the flour mix. Put in the freezer for about ½ hour and deep fry till brown. You can deep freeze the patties but defrost before you deep-fry them.

 

read more

Related Posts

Tags

Share This

Cucumber Tomato Salad

Jul 7, 2012 by

Ingredients

  • 3 Roma tomatoes
  • 1/2 English cucumber
  • 1/2 red onion
  • 1/2 block of feta cheese
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp mustard or pepper
  • 1 tbsp olive oil
  • 2 tbsp minced basil

Instructions

  1. Make the vinaigrette; Mix the red wine vinegar, sugar, mustard and olive oil.
  2. Cut up the vegetables and cheese. Add to the vinaigrette to the salad, marinate for at least an hour.

Cucumber Tomato Salad
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 3 Roma tomatoes
  • ½ English cucumber
  • ½ red onion
  • ½ block of feta cheese
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp mustard or pepper
  • 1 tbsp olive oil
  • 2 tbsp minced basil
Instructions
  1. Make the vinaigrette; Mix the red wine vinegar, sugar, mustard and olive oil.
  2. Cut up the vegetables and cheese. Add to the vinaigrette to the salad, marinate for at least an hour.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Cucumber tomato salad

read more

Related Posts

Tags

Share This

Potato Leek Soup

Jul 7, 2012 by

Ingredients

  • 2 leeks
  • 8 small potatoes
  • 1 med onion
  • 1/2 tsp white pepper
  • 1/2 tsp mustard
  • 1/2 tsp salt
  • 4 slices fried crispy bacon
  • 2 green onion
  • 1 box chicken broth
  • 1/3 cup flour
  • 1/3 cup heavy cream or half and half
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/3 cup white cheese
  • 2 tsp chopped garlic

Instructions

  1. Cook bacon over medium heat until crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 tsp of the drippings of bacon grease. Add the leeks and diced onion along with the butter and oil. Cook this mixture, stirring until leeks are tender, make sure the onion do not turn brown. Sprinkle flour over the onion mixture and blend in.
  2. Add the chicken broth and cut up the potatoes. Cover and simmer over low heat until the potatoes are done ( about 15 min), stir occasionally. Put all in the blender or use the immerse blender to make a smooth soup. Stir in the heavy cream and heat through. Add the shredded cheese, salt and pepper to taste. Garnish with the crumbled bacon and sliced green onions.

Potato Leek Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Universal
Ingredients
  • 2 leeks
  • 8 small potatoes
  • 1 med onion
  • ½ tsp white pepper
  • ½ tsp mustard
  • ½ tsp salt
  • 4 slices fried crispy bacon
  • 2 green onion
  • 1 box chicken broth
  • ⅓ cup flour
  • ⅓ cup heavy cream or half and half
  • 2 tbsp butter
  • 1 tbsp olive oil
  • ⅓ cup white cheese
  • 2 tsp chopped garlic
Instructions
  1. Cook bacon over medium heat until crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 tsp of the drippings of bacon grease. Add the leeks and diced onion along with the butter and oil. Cook this mixture, stirring until leeks are tender, make sure the onion do not turn brown. Sprinkle flour over the onion mixture and blend in.
  2. Add the chicken broth and cut up the potatoes. Cover and simmer over low heat until the potatoes are done ( about 15 min), stir occasionally. Put all in the blender or use the immerse blender to make a smooth soup. Stir in the heavy cream and heat through. Add the shredded cheese, salt and pepper to taste. Garnish with the crumbled bacon and sliced green onions.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Potato Leek Soup

read more

Related Posts

Share This