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    You are in: Home / Cookbooks / My Unreviewed Recipes
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    My Unreviewed Recipes

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    Posted for ZWT6. An easier version of Dutch Pigs in a Blanket than the other one I posted (Recipe #424114). Adapted from Olive Navis in Cedar Grove, WI. Prep time does not include letting bread dough sit in fridge overnight and then standing at room temp for a while.

    Recipe #424707

    Posted for ZWT6. Looks really yummy, sort of like a Dutch version of Shepherd's Pie. Adapted from Allrecipes.com courtesy of Brigit.

    Recipe #424696

    Posted for ZWT6. Adapted from godutch.com *NOTE* The amount of salt used was not listed, so if you try this, please let me know what amount you used :) Prep time includes rising time. These buns a Dutch tradition the Saturday before Pentecost (from godutch.com): (Luilak these days is a very localized custom - Amsterdam and surroundings - on the Saturday morning before Pentecost. Children and teens rise very early to play pranks on those considered to be ‘lazybones,’ by ringing their doorbell and then run away. Before ringing the bell they tie the doorknob to another fixed object, and make all kinds of noises to awake people. In earlier times they would chant and parade noisily through the streets, bang on pots and pans, use rattles and sticks. The person in the family who slept in the longest that Saturday morning, by tradition was expected to treat with these buns).

    Recipe #424686

    Posted for ZWT6. Adapted from godutch.com

    Recipe #424677

    Posted for ZWT6. These cookies are traditionally part of the Sinterklaas celebration in Holland, which is a December 5 feast where St. Nicholas hands out treats and gifts to children. St. Nicholas was the original inspiration for today's Santa Claus. Note: These cookies are very hard for about a week after baking and will be difficult to bite into without first dunking into a beverage. They will soften with time. Yield is an estimate. Prep time does not include letting cookies sit overnight before baking.

    Recipe #424086

    I grew up in a very Dutch community in Iowa. This is from one of my hometown's community cookbooks. Posted for ZWT6. Servings are an estimate.

    Recipe #424087

    I grew up in a very Dutch community in Iowa. This is from one of my hometown's community cookbooks. This one is a little bit different from the Dutch apple pies already posted because it has cheddar cheese melted on the top and uses cream instead of butter. Posted for ZWT6.

    Recipe #424092

    I grew up in a very Dutch community in Iowa. This is from a community cookbook from my hometown. Posted for ZWT6.

    Recipe #424100

    Posted for ZWT6. I grew up in a very Dutch community in Iowa and had these all the time growing up....yummy! Prep time is an estimate. Note: These can be made ahead of time; refrigerate or freeze and reheat before serving.

    Recipe #424114

    This is a delicious way to serve a duck. It makes an impressive meal for only a moderate amount of work. We’ve used this recipe at Thanksgiving when we only have a small number of people. The huckleberry ingredients are available on-line. You may also find them in gift shops in tourist areas of the northwestern United States (such as near Yellowstone National Park). If you cannot obtain huckleberry products, then you may substitute blueberry products instead (blueberries are a close relative of huckleberries). Alternatively, you could make the glaze using regular honey, butter, and orange juice. We have not tried this variant, but it seems feasible.

    Recipe #340883

    A fall favorite! From a local hospital cookbook my mom gave me.

    Recipe #398879

    Yet another one....our favorite, posted here for safekeeping. From a local hospital cookbook my mom gave me. All amounts may be modified for personal taste. To lighten it up, we will use ground turkey and turkey pepperoni sometimes. We like to add Italian seasoning and garlic powder to the pizza sauce.

    Recipe #398881

    One of our favorite quiches. From a local hospital cookbook my mom gave me. We omit the salt as the cheese adds enough salt for us. *Note: Make sure the pie crust is a deep dish! We have made this using a regular one before with messy results!

    Recipe #398978

    From The Best of Country Cooking, elegant but simple sauce. We like to serve this over wild rice.

    Recipe #398987

    From The Best of Country Cooking. We have adapted this recipe by substituting blueberry or marionberry jam for the raspberry jam with excellent results! Easy and delicious.

    Recipe #398991

    These are my own creation....my friends have raved about them at dinner parties! I combined my favorite aspects of two different stuffed grape leaves recipes to come up with this. They are a bit of work, but well worth the effort for a special occasion or dinner party! You could also add a medium onion, I don't because I don't like onions.

    Recipe #399009

    I love the versatility of this recipe! Often, we will use 1/2 the amount of meat listed and increase the vegetables. Vegetables listed below are what we like to use, but substitutions can easily be made. The original recipe called for onion and cabbage, but I prefer the mix below. The marinade may also be doubled with half reserved to use as sauce for the vegetables. The pork may be marinated up to overnight but only needs 15 minutes, it will have more flavor the longer it is marinated.

    Recipe #399206

    I don't like traditional stuffing, so this unique stuffing for the cornish hens caught my eye. We had this for Thanksgiving a couple years ago, one of my favorites!

    Recipe #399213

    Perfect blend of citrus and heat!

    Recipe #399214

    A delicious and unique pizza that uses Monterey Jack cheese and an unusual sauce made out of artichoke marinade liquid, vinegar, and spices. Adapted from cooks.com recipe. The original called for a 16 oz Boboli bread shell, but we haven't tried that.

    Recipe #399215

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