Koalslas Holland Dutch Cole Slaw Food

PENNSYLVANIA DUTCH COLESLAW

Steps:

• In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.

KOALSLAS (HOLLAND DUTCH COLE SLAW)

Steps:

• Combine the first six ingredients in saucepan and heat to boiling .
• Add some hot mixture to egg and add back into mixture.
• Cook until it thickens. Take from heat and beat in cream.
• Pour (while hot) over finely chopped cabbage.
• Chill and serve.

HOLLAND DUTCH ROLLS

Steps:

• In a large bowl, sprinkle yeast over 1 cup water.
• Stir and let it sit for 10 minutes.
• Combine milk, 1 cup water, sugar and butter in a saucepan.
• Heat until butter has melted.
• Cool till it is lukewarm.
• Stir into yeast.
• Gradually add the flour and salt until dough is well combined.
• Knead for 3-5 minutes.
• Brush a bowl with half the oil.
• Add dough and turn over.
• Cover with a towel.
• Let it rise until double in volume ie.
• for about an hour.
• Punch down and knead briefly.
• Shape into rolls and place on a baking sheet, lined with parchment paper.
• You can sprinkle the pan with cornmeal first, if desired, for an extra crunch.
• Spread topping over loaves.
• Cover loosely.
• Let it rise until double for about an hour.
• Preheat oven to 350 deg F Cool on racks.

FABULOUS COLE SLAW (NO MAYO) (PALEO COMPLIANT)

Steps:

• In a large bowl, whisk together oil, vinegar, mustard, and honey until emulsified.
• Stir in salt, pepper, crushed red pepper, and garlic.
• Add all remaining ingredients and toss to cover.
• Chill and toss again before serving.

JUT (OLD BELGIAN DISH)

Steps:

• Brown chops in butter in large frying pan. Add beef broth, cover pan, and simmer 20 minutes.
• In separate pan, cook potatoes, cabbage, and garlic powder for 20 minutes. Remove chops from pan to platter and keep warm.
• Drain potatoes and cabbage; add to broth in frying pan from pork chops.
• Mash potatoes and cabbage in drippings.
• Add salt and pepper to taste.
• Serve potatoes with pork chops.

BELGIAN BEEF CARBONNADE

Steps:

• Mix flour, salt, pepper and paprika. Roll beef cubes in this until well coated.
• Melt butter in large saucepan. Add onions; saute until soft and tender. Remove.
• In same pan over high heat, sear beef cubes, a few at a time.
• Return onions and meat to pan. Set on low heat.
• Add garlic, bay leaf, thyme and celery. Sprinkle on parsley; add sugar and beer.
• Bring to simmer while stirring. Cover and poach on low heat, 1 1/2 hours.
• Add vinegar. Simmer 5 minutes. .