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Alphabetical list of beef recipes follow (limited to 100 recipes per page). There are 274 recipes in total:
| A Different Sauerbraten Origin: German | Beef Soup With Liver Balls Origin: German | Cajun Meatbals (Cajun Meatballs) Origin: Cajun |
| Abish Origin: Ethiopia | Beef Stew with Eggs Origin: Egyptian | Cajun Meatloaf with Sweet Pepper Sauce Origin: Cajun |
| Adobo Beef Origin: America | Beef Stir Fry with Black Bean Sauce and Egg Noodles Origin: Australia | Cajun Pepper Steak Origin: Cajun |
| African Chow Mein Origin: African Fusion | Beef Strips And Carrots Origin: German | Calico Bean Stew Origin: British |
| Akume with Ademe Sauce Origin: Togo | Beef Stroganoff Origin: British | Cameroonian Suya Origin: Cameroonian |
| Alapa (Palm-oil Stew) Origin: Nigeria | Beef Wellington Origin: Britain | Carne Gizado (Stewed Meat and Vegetables) Origin: Cape Verde |
| Australian Meat Pie Origin: Australia | Beninese Beef Stew Origin: Benin | Carne Mechada Origin: Venezuela |
| Babotee Origin: South Africa | Berghof Ragout (Ragout A La Berghof) Origin: German | Carnes Vaccinae (Beef Casserole) Origin: Roman |
| Babute (Curried Beef Meatloaf) Origin: Congo | Big Bowl Chilli Origin: American | Carpaccio of Beef with Jerusalem Artichokes and Cobnuts Origin: British |
| Baeckeofe Origin: German | Biltong Origin: Southern Africa | Casserole of Beef, Beans and Sausages Origin: British |
| Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole) Origin: German | Biltong Pâté Origin: South Africa | Cawl Aberaeron (Aberaeron Broth) Origin: Welsh |
| Baptismal Pot Origin: German | Bitter Ballen Origin: German | Cawl Tregaron (Tregaron Broth) Origin: Welsh |
| Bavarian Veal Origin: German | Bobotie (Curried Meat Loaf) Origin: South Africa | Cawl y Carolwyr (Carollers' Broth) Origin: Welsh |
| Bayerischer Mit Spargel (Barvarian Veal With Asparagus) Origin: German | Boeuf aux Mangues Sauvages (Beef in Ogbono Sauce) Origin: Central Africa | Cervelles en Matelote Origin: France |
| Beef and Cassava Leaf Soup Origin: Liberia | Boeuf Bourguignon Origin: France | Chicken and Beef Loaf Origin: Nigeria |
| Beef and Coconut Cream Curry Origin: Fusion | Boiled Beef and Carrots Origin: British | Classic Beef and Barley Soup Origin: British |
| Beef and Egg-flower Soup Origin: Chinese | Bourek (Beef-stuffed Pastry Rolls) Origin: Algeria | Cock-a-Leekie Soup Origin: Scottish |
| Beef and Greens in Peanut Sauce Origin: Central Africa | Braetknoedel (Ground Meat Dumplings) Origin: German | Consommé Origin: France |
| Beef and Mange-tout Origin: China | Braised Beef with Turnips Origin: China | Consommé Jardinière Origin: France |
| Beef and Mushrooms in Peanut Sauce Origin: Central African Republic | Bramberger Meat And Cabbage Origin: German | Consommé Julienne Origin: France |
| Beef and Potato Soup Origin: South Africa | British Pot Roast Origin: British | Consommé with Egg White Origin: France |
| Beef and Spinach Origin: Nigeria | Brown Stock Origin: British | Corn Creole Origin: Cajun |
| Beef and Stout Stew Origin: Irish | Brown Windsor Soup Origin: British | Corned-beef Hash Origin: America |
| Beef and Vegetable Soup Origin: British | Bubble and Squeak Origin: British | Cottage Pie Origin: British |
| Beef and Wild Herb Soup Origin: British | Bulgar-stuffed Red Peppers Origin: Spain | Coupé-Coupé Origin: Central Africa |
| Beef Cameroon Origin: Cameroonian | Bunyoro Stew Origin: Uganda | Couscous de Timbuktu Origin: Mali |
| Beef Curry Origin: Reunion | Burundian Beef and Greens in Peanut Sauce Origin: Burundi | Cow Skin Origin: West Africa |
| Beef in Bitter Origin: British | Côte De Veau Flambées à La Crème (Côte De Veau Flambées with Cream) Origin: France | Curried Beef Gratin Origin: African Fusion |
| Beef in Claret Origin: Scottish | Cabbage Jambalaya Origin: Cajun | Curried Beef Stew Origin: South Africa |
| Beef in Cumin Sauce Origin: Central Africa | Cabbage Soup with Spicy Meatballs Origin: West Africa | Curried Rice with Beef Origin: Ghana |
| Beef Internal Soup Origin: Liberia | Cachupa Rica Origin: Cape Verde | Curried Squash Origin: Tanzania |
| Beef Madras Origin: India | Cachupa Rica II Origin: Cape Verde | Cybolfa Bryn Teg (Bryn Teg Hash) Origin: Welsh |
| Beef Ragú Origin: Italy | Cajun Meat Pies Origin: Cajun | |
| Beef Rendang Origin: Indonesia | Cajun Meatball Stew Origin: Cajun |
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
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.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.