Jut Old Belgian Dish Recipes

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.

Steps:

• Cook bacon until not quite done; drain and set aside. (Bacon should not be brittle.)
• Saute onions in 2 or 3 tablespoons bacon fat.
• Take 1 can of beans and rinse and drain well; use other can as is.
• Pour the unstrained can into large frying pan. Add brown sugar; stir until sugar is melted. Add onions and rest of the beans.
• Chop bacon; add to mixture, along with catsup, spices and salt.
• Simmer for 15 to 20 minutes.

Steps:

• Blend ingredients well.
• Pour into loaf pan sprayed with cooking spray.
• Bake at 350° for 1 hour.

Steps:

• Add the butter to a large and high pan. Place it over medium heat until melted. Then add the chopped garlic and onion together with the fresh rosemary.
• Gently fry the garlic and onion for 4 minutes. Then pour in the canned chopped tomatoes and warm chicken stock.
• Stir and then add the tomato paste. Season with a little pepper and salt.
• Stir the soup again and then cover the pan. Cook the tomato soup for 8 minutes or until the onion is super soft. In the meantime chop the fresh ripe tomatoes up. Once the onion is soft, add the tomatoes.
• Peel and slice the carrot. Also add this to the tomato soup.
• Stir and cook for 8 more minutes until the carrot is soft. Remove the rosemary. Then blend or mix the warm tomato soup until it is very smooth. Check the seasoning and add extra pepper or salt to taste. Add the small meatballs to the soup. Cover the pan again and let them poach in the hot soup for 6 minutes until cooked through. Then add the chopped parsley.
• Scoop the tomato meatball soup into bowls and serve hot.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour well a 9x9x2" cake pan.
• In a small mixing bowl sift flour and cornstarch together. Set aside.
• Add 4 egg yolks and sugar in mixing bowl. Beat for 5 minutes or longer. Mixture should be thick and light.
• Add ground almonds and vanilla, stir.
• Gradually add the flour and cornstarch, mixing well.
• Beat egg whites until stiff, add a 1/4 cup of them to mixture and mix well.
• Fold in the rest of the egg whites, gently.
• Pour into cake pan.
• Bake for 45 to 55 minutes or until toothpick come out clean.
• Cool for 10 minutes, remove from cake pan and turn right side up.
• To Serve: Cut cake in half. Fill with jam or whipped cream or both.

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. .