358 dutch recipes

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Chicken fillets (kip is Dutch for chicken) pan-seared and served with a creme fraiche and red grapefruit sauce brightened with shallots and coriander. A quick, elegant Dutch-style main.

Texas-style beef brisket braised in a sweet brown sugar and vinegar sauce with ketchup and onions. Dutch oven or crockpot, fork-tender in either method.

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

Devil's food refers to a dark, dense, chocolate concoction that is usually baked. It is so named because since it is so rich and delicious it must be "sinful." Devil's food usually has a greater proportion of chocolate than regular chocolate cake. This recipe comes from Lynne , a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at .net.

Chocolate and cream are a great pair, chocolate tarts and smoothly whipped cream, wow, so delicious!

Pennsylvania Dutch pickled eggs and red beets steeped in a brown sugar, vinegar, cinnamon, and clove brine. The bright magenta deviled egg base every diner counter in PA Dutch country swears by.

Sweet and sour potato salad with hard-boiled eggs, sweet pickles, and a homemade cooked dressing of egg yolks, vinegar, and mayonnaise. Old-school Pennsylvania Dutch picnic salad.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Crusty no-knead Dutch oven bread loaded with cornmeal, corn grits, millet, and whole wheat. An overnight rise builds deep flavor and a crackling, golden crust.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

Old-fashioned Pennsylvania Dutch pickled pears: whole or sliced pears poached in spiced apple cider vinegar syrup with cloves and cinnamon. Traditional canning recipe for the holiday relish tray.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Pennsylvania Dutch ham with string beans and potatoes, simmered together in a smoky broth for hours. Old-fashioned one-pot supper served with vinegar on the side.

Old-fashioned mustard pickles with cauliflower, green tomatoes, white onions, and bell peppers in a turmeric-mustard brine. Pennsylvania Dutch chow-chow style relish for canning by the case.