Belgian Waffles
In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. ... [... more]
All Recipes |
Belgian Beef Stew
Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture ... [... more]
All Recipes |
Belgium Beef Stew
Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and ... [... more]
All Recipes |
Belgian Christmas Cookies
In a large bowl, cream together the butter and brown sugar. Add eggs, one at a time, beating thoroughly after each addition, then stir in the almond extract. Sift flour, baking powder, and salt together; stir into the creamed mixture until well ... [... more]
All Recipes |
Belgian Iron Cookies
Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in. Now it gets to be fun. You have to work in all five pounds of flour little by little by hand. It will work in but it takes a while. You'll wind up with a ... [... more]
All Recipes |
Belgian Molasses Bread
Sep. 18, 2008 I made recipe exactly and it is fantastic. So soft and just the right sweetness. I made grilled cheese for dinner and they were delicious. This is my favorite bread machine recipe so far. This is my very favorite bread machine ... [... more]
All Recipes |
Dutch Cookies
Sift together flour, baking soda, salt, the three spices and set aside. Mix until blended, the shortening, sugar, molasses and sour milk. To this add the flour mixture, the walnuts, the raisins and citron. Mix until well combined. Turn dough onto ... [... more]
All Recipes |
Mussels (Not from Brussels, but Belgian Anyway)
To prepare the mussels, scrape off anything living or growing on the outside of the shells, and pull out the little bunch of dark hairs (the beard) coming out of the side of the shells. Soak them in cold water while doing so. The shells are ... [... more]
All Recipes |
Waterzooi (Vaterzoy)
Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside. In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot ... [... more]
All Recipes |
Speculaas - Allrecipes
In a medium-sized bowl, mix the flour with spices, baking powder and salt. In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well. Stir in by hand half the flour mixture, then add the remaining ... [... more]
All Recipes |
Belgian Endive au Gratin
Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes. Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir ... [... more]
All Recipes |
|
