types:
soep
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
paella
saffron-flavored dish made of rice with shellfish and chicken
visstick
a long fillet of fish breaded and fried
koek
small flat mass of chopped food
cordon bleu
thin slices of veal stuffed with cheese and ham and then sauteed
salade,
sla,
slaatje,
slaschotel
food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
curry,
kerrie,
kerriepoeder
(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
appelmoes
puree of stewed apples usually sweetened and spiced
omelet
beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
spiegelei
eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides
tjap tjoi,
tjaptjoi
meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there
bami
chop suey served with fried noodles
croquet,
kroket
minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
croquet,
kroket,
rissole
minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
loempia
minced vegetables and meat wrapped in a pancake and fried
fondue,
fondue-pan,
fonduepan
hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
wentelteefje
bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup
hachee,
prut
chopped meat mixed with potatoes and browned
kebab,
shoarma
cubes of meat marinated and cooked on a skewer usually with vegetables
pilau
rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
pizza
Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
risotto
rice cooked with broth and sprinkled with grated cheese
zuurkool
shredded cabbage fermented in brine
pepersteak
steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
tempoera
vegetables and seafood dipped in batter and deep-fried
terrine
a pate or fancy meatloaf baked in an earthenware casserole
taco
a tortilla rolled cupped around a filling
waterzooi
chicken cooked and served in a casserole
consommé
clear soup usually of beef or veal or chicken
erwtensoep,
snert
a thick soup made of dried peas (usually made into a puree)
peperbus,
pepervaatje
a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings
linzensoep
made of stock and lentils with onions carrots and celery
labskous,
lapkous
a stew of meat and vegetables and hardtack that is eaten by sailors
fricassee
pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
ragoût
well-seasoned stew of meat and vegetables
boterham
two (or more) slices of bread with a filling between them
kaasfondue
fondue made of cheese melted in wine for dipping bread and sometimes fruits
lasagna,
lasagne
baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables