Get the latest Holland recipes from Group Recipes. http://www.grouprecipes.com/tag/holland Enjoy for breakfast, brunch, or have as an appetizer... Versitile..... http://www.grouprecipes.com/107209/crab-benedict.html This is an awesome recipe that I obtained from a chef friend last week. He served this at a catered bridal shower and everyone loved it. Greatness on a plate. Enjoy http://www.grouprecipes.com/89920/crab-stuffed-chicken-breasts.html In a spring time mood? We usually use cedar for grilling salmon but came across red wine soaked oak planks at a wine shop. We loved the subtle and interesting delicious flavor they imparted into the grilled salmon :-) http://www.grouprecipes.com/89761/oak-plank-atlantic-salmon-filet-with-dill-hollandaise-sauce-and-lemon-roasted-asparagus.html A delicious cookie also called "Jan Hagel". These have a baked -on glaze. Delicious...enjoy! http://www.grouprecipes.com/79708/cinnamon-strip-cookies.html Tired of the same old eggs benedict. Try this version for something different. It's great for when you are having breakfast for dinner. http://www.grouprecipes.com/77562/crab-cake-benedict.html This is magnificent and so elegant. Sure to please all your finicy guests. Enjoy http://www.grouprecipes.com/64769/salmon-and-eggs-benedict-with-caper-hollandaise.html Great for a Black Thursday Theme Luncheon; let’s face it–as effective as rolling is, it’s difficult to turn a pig into a prince. This will show your guests that even though your stocks are taking the plunge, your taste isn’t. frankly fancy http://www.grouprecipes.com/54691/ham-broccoli-rolls.html François Pierre La Varenne in 1651 describes a a sauce : "make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle...". http://www.grouprecipes.com/48451/hollandaise-sauce-with-asparagus.html I can't get enough asparagus and found this recipe in my Martha Stewart cookbook. It is an elegant and impressive addition to any fish, beef or chicken dish that you are serving to company. The hollandaise sauce is made with fresh green herbs. http://www.grouprecipes.com/46556/asparagus-with-green-herb-hollandaise-sauce.html After I moved away from New Orleans in 1987, I missed this dish so much that I finally figured the flavors out and made it for myself. It was served as "Veal Pontchartrain" at a restaurant whose name eludes me at the moment. http://www.grouprecipes.com/46482/veal-crabmeat-and-artichoke-hearts.html