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"This recipe is for the traditional dutch apple pie, found on a Belgian website. It can be served both warm or cold, usually with whipped cream (but ice cream tastes great as well :D ).

You will need a *springform* cake pan, or a lot of patience, or you will not be able to get the pie out!

Because Dutch recipes generally use grams..."

Ingredients: cinnamon, eggs...

"This is a delicious, traditional Dutch Side Dish."

Ingredients: cumin, lemon juice, mayonnaise...

"In Germany this bread would be called black bread (schwartzbrot).
The recipe comes from KLM Airlines.
I clipped it out of the paper many years ago.
It's really easy to make and very healthy."

Ingredients: hot water, molasses, salt...

"My Mom used to come to the school and make gingerbread outhouses with the kids in our class. She did this for all three of us kids. (She would use this recipe but would change the measurements a fair bit) It was awesome. This is the recipe that she has used for YEARS. I am not sure where she got the recipe from originally though."

Ingredients: egg whites, evaporated milk...

"ZWT7 Italy. http://www.foodandwine.com by Michael Paley."

Ingredients: fresh lemon juice, mayonnaise...

"Not your everyday apple salad. From the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: lettuce, salad oil, salt...

Ingredients: gouda cheese, ham, mayonnaise...

"This is a Dutch favorite, though I've seen them recently at Starbucks (horribly overpriced, of course). If you don't have a "pizzelle" iron, don't despair. There's a super-easy shortcut: just buy waffle cookies at your supermarket (and Trader Joe's has some really fantastic cookies for sure). That's what I ended up..."

Ingredients: dark corn syrup, eggs...

"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."

Ingredients: pork hocks, salt and pepper...

"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."

Ingredients: dried split peas, ham hocks...

"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."

Ingredients: cream, partridges, salt...

"Not just any old Christmas cookie. Great any time of the year and just delicious with your tea or coffee. Overnight chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cloves, nutmeg, nuts...

"Spicily sweet. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: molasses, salt, flour...

"This recipe comes from the book, "The Vegetables of Spring and Summer". I have a DH who needs to watch his colesteral and this recipe is great. Wonderful for BBQs."

Ingredients: chives, fresh ground black pepper...