Welcome to the Celtnet Accompaniment to Main Courses Recipes Home Page

Welcome to Celtnet's Accompaniment to Main Courses Recipes Page — Here you will find links to each and every accompaniment to a main course listed on this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Accompaniments to Main Courses recipes added to this site. Being primates we love fruit and need both vegetables and a carbohydrate base to our food. This is why, in almost every culture, main meals (whether they be meat, vegetable based or stews) are typically accompanied by some kind of staple carbohydrate — bread, potatoes, rice, grains, cassava, yams or whatever... In europe this led to the traditional meal of meat, potatoes and vegetables, a combination that's based on the dining practices of the Romans. As a result there are a whole range of carbohydrate and vegetable-based dishes intended solely to serve as an accompaniment to a main meal. This page attempts to bring all these accompaniment recipes together in one place.

As well as Desserts, you can also browse recipes by the following meal types:

Accompaniments to Main Courses Breads, Cakes and Pastries Breakfast Recipes
Dessert Drinks Main Course
Sauces and Jams Snacks Soup Recipes
Spice Blend Starters Alphabetical Listings


The alphabetical list of Accompaniments to Main Courses recipes follows (limited to 100 recipes per page). There are 863 recipes in total:


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A Libyan Way with Couscous
     Origin: Libya
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Bamia
(Okra in Tomato Sauce)
     Origin: Egyptian
A Messe of Greens
     Origin: British
Amala
     Origin: Nigeria
Banana Gratin
     Origin: Zanzibar
Aadun
     Origin: Nigeria
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Bananas with Split Green Peas
     Origin: Rwanda
Acorn Flour Noodles
(Acorn Flour Noodles)
     Origin: Fusion
Anardana Jheenga
(Pomegranate-flavoured Prawns)
     Origin: India
Banku
     Origin: Ghana
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Ancient Pease Pudding
     Origin: Ancient
Banku II
     Origin: Ghana
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Ancient Yeast Waffles
     Origin: Ancient
Bara Lawr
(Laver Bread)
     Origin: Welsh
African Green Pepper and Spinach
     Origin: East Africa
Apfel Spaetzle
(Apple Purée Spaetzle)
     Origin: Germany
Barley Gruel
     Origin: English
African Potato Omelette
     Origin: North Africa
Arran Potato Salad
     Origin: Scottish
Basic Jollof Rice
     Origin: Nigeria
Akassa
     Origin: Benin
Arroz de Coco e Papaia
(Rice with Coconut and Papaya)
     Origin: Angola
Basic White Bread
     Origin: European
Akume with Ademe Sauce
     Origin: Togo
Arroz Español
(Spanish Rice)
     Origin: Spain
Basil Pesto Dumplings
     Origin: British
Aleecha
     Origin: Ethiopia
Arroz Integral com Mantiega de Amendoim e Bananas
     Origin: Angola
Batabate
     Origin: Mayotte
Alexanders à la Polonaise
     Origin: British
Arroz Verde
(Green Rice)
     Origin: Angola
Batinjaan Zalud
(Aubergine Salad)
     Origin: Morocco
Alexanders Flowers Fritters
     Origin: British
Asaro
(Yam Stew)
     Origin: Nigeria
Battered Alexanders Shoots
     Origin: English
Alexanders Sauce
     Origin: Ancient
Aseeda
     Origin: Sudan
Bavarian Potato Salad
     Origin: German
Algerian Cooked Carrot Salad
     Origin: Algeria
Asian Coconut Rice
     Origin: Asia
Bavarian Red Cabbage
     Origin: German
Algerian Salad
     Origin: Algeria
Asparagus à la Polonaise
     Origin: British
Bayerische Kraut
(Pickeled Bavarian Cabbage)
     Origin: German
Algerian Spiced Potato Cakes
     Origin: Algeria
Asparagus in Egg Sauce
     Origin: British
Bayrischer Kartoffelsalat
(Barvarian Potato Salad)
     Origin: German
Aliter carduos
(Artichokes with Herbs)
     Origin: Roman
Asparagus in Orange Sauce
     Origin: Spanish
Bean Leaf Starters
     Origin: Zambia
Aliter carduos elixos
(Artichokes with Spiced Sauce)
     Origin: Roman
Asperges Marinées à la Niçoise
(Asparagus in Garlic, Lemon and Herbs)
     Origin: France
Beans and Bananas
     Origin: Burundi
Aliter Caroetas
(Carrots with Cumin Sauce)
     Origin: Roman
Atklit
(Vegetable Bowl)
     Origin: Ethiopia
Beans and Rice
     Origin: West Africa
Aliter cucumeres
(Cucumber with Fennel Seed)
     Origin: Roman
Αggonria poy Gemίzontai me Pheta
(Cucumbers Stuffed with Feta)
     Origin: Greece
Beans with Cassava
     Origin: Uganda
Aliter holus molle
(Celery Purée)
     Origin: Roman
Azerbaijani Plav
(Azerbaijani Pilaf)
     Origin: Azerbaijan
Beet Salad
     Origin: Morocco
Aliter holus molle
(Purée of Squash)
     Origin: Roman
Bâton de Manioc
(Cassava Sticks)
     Origin: Central Africa
Beetroot Jelly
     Origin: British
Aliter Lenticulam
(Lentils, Another Way)
     Origin: Roman
Baby Carrots and Onions in Cream
     Origin: Ireland
Beetroot, Apple and Potato Cakes
     Origin: English
Aliter patina de aparagis
(A Dish of Asparagus, Another Way)
     Origin: Roman
Bacon Clapshot
     Origin: Scottish
Belgian Mashed Potatoes
     Origin: Belgium
Aliter pisam sive fabam
(Broad Beans or Split Peas)
     Origin: Roman
Baked Burdock Root
     Origin: British
Belizean Fried Plantains
     Origin: Belize
Aliter porros
(Boiled Leeks in Cabbage Leaf Salad)
     Origin: Roman
Baked Parsnips Irish Style
     Origin: Ireland
Belizean Potato Salad
     Origin: Belize
Aliter porros II
(Salad of Leeks Boiled with Juniper)
     Origin: Roman
Baked Potatoes Stuffed with Cranberry Sauce
     Origin: British
Bell Peppers with Tomatoes
     Origin: British
Aliter porros III
(Salad of Leeks with Broad Beans)
     Origin: Roman
Baked Potatoes with Cheese
     Origin: Bulgaria
Benes y Fryed
(Medieval Fried Beans)
     Origin: English
Aliter Salacattabia
(Bread Salad)
     Origin: Roman
Baked Salsify
     Origin: British
Bengali Pilau Rice
     Origin: India
Aloco
     Origin: Cote dIvoire
Baked Savoury Lentils
     Origin: Britain
Beninese Bouille
     Origin: Benin
Aloha Wild Rice
     Origin: Hawaiian
Baked Savoury Rice
     Origin: Britain
Bessamel-ntymeno Teganismeno Kotopoylo
(Béchamel-Coated Fried Chicken)
     Origin: Greece
Aloko
     Origin: Cote dIvoire
Baked, Stuffed Onions
     Origin: British
Aloo Anardana
     Origin: India
Baklazhan
(Babki with Custard Filling)
     Origin: Russia

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Chinese Construction Machinery On the International Market

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Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.


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