Oct 20

The Frikandel – Dutch Hot Dog – La Salchicha Holandesa!

The Frikandel Is now available at the following locations:

Kaas ‘n Co, 83 Washington Street South, Norwalk, CT 06854

Little Dutch Girl, 210 Gentry Street, Spring, TX 77373

Dutch American Market, 9575 SW Beaverton-Hillsdale Hwy, Beaverton, OR 97005

NAK’s Oriental Market, 1151 Chestnut Street, Menlo Park, CA 94025

Empire International (imports of fine foods and delicatesse), Ontario, California


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Any questions, visit our website: http://DutchGoodies.BIZ or email info@DutchGoodies.BIZ

Feb 23

Carnaval on the Mile 2014

Carnaval 2014Did you miss us? For sure, if you were not able to make it…it was spectacular. Another great event on “The Mile”.  Wonderful crafts, Music and lots of food to enjoy. Hope we’ll see you next year. Or if you can, October 25 and 26 at the Hispanic Cultural Festival

This event hosts lots of crafts, artists, foods, music and fun.  Saturday from 10 to midnight and Sunday from 10 to 8pm.  Come and have your piece of Dutch treats or just to enjoy a good time.  Join us to have some great Dutch Fried Rice and our special Pinchas de Pollo…
Now also our new sausage/salchicha, Dutch Hot Dog, the Frikandel: Frikandel-Label1Carnival on the Mile will be on March 1 & 2, 2014 and is visited by more than 100,000 people



Jan 07

Oliebollen (Dutch Doughnuts) Recipe

“Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year’s”

Original Recipe Yield 1 dozen

  • 1 (0.6 ounce) cake compressed fresh yeast
  • 1 cup lukewarm milk
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 egg
  • 3/4 cup dried currants
  • 3/4 cup raisins
  • 1 Granny Smith apple – peeled, cored and finely chopped
  • 1 quart vegetable oil for deep-frying
  • 1 cup confectioners’ sugar for dusting


  1. Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
  2. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
  3. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners’ sugar. Serve them piled on a dish with more confectioners’ sugar dusted over them. Eat them hot if possible.