Welsh/Cymric Recipes
welsh recipes, traditional recipes, cymric recipes, bilingual recipes
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Alphabetical list of boiling recipes follow (limited to 100 recipes per page). There are 449 recipes in total:
| A white gelly of Almonds (A white jelly of Almonds) Origin: British | Boiled Apple Pudding Origin: British | Brown Colouring Origin: British |
| Aano Baraawe (Somali Caramel Fudge) Origin: Somalia | Boiled Beetroot Origin: British | Buckingham Sauce for Lamb Origin: British |
| Aberdeen Roll Origin: Scotland | Boiled Breast of Mutton and Caper Sauce Origin: British | Buttered Asparagus with Parmesan Origin: British |
| Agidi (Fermented Cornflour Pudding) Origin: Nigeria | Boiled Collar of Bacon with Creamy Mustard Sauce Origin: Ireland | Buttered Yucca Origin: Caribbean |
| Agidi Jollof Origin: Nigeria | Boiled Eels Origin: British | Caramel Sauce II Origin: American |
| Aliter carduos (Artichokes with Herbs) Origin: Roman | Boiled Fiddleheads Origin: American | Caraway Suet Dumplings Origin: British |
| Aliter carduos elixos (Artichokes with Spiced Sauce) Origin: Roman | Boiled Flounders Origin: British | Carduos (Artichokes with Egg) Origin: Roman |
| Aliter de Pullo (Chicken Forcemeat, Another Way) Origin: Roman | Boiled Gurnet Origin: British | Carnel of Pork (Pork Flesh) Origin: English |
| Aliter Dulcia IV (Another Sweet IV) Origin: Roman | Boiled Haddock Origin: British | Celeriac and Tarragon Purée Origin: British |
| Aliter in Apro (Wild Boar, Another Way) Origin: Roman | Boiled Ham Origin: British | Chateaubriand Sauce Origin: British |
| Aliter in Locusta (Another Sauce for Lobster) Origin: Roman | Boiled Himalayan Balsam Shoots and Leaves Origin: British | Cheap, Clear Gravy Soup Origin: British |
| Aliter In Struthione Elixo (Of Boiled Ostrich, Another Way) Origin: Roman | Boiled Hogweed Shoots Origin: British | Chebeh Rubyan (Prawn Balls) Origin: Gulf States |
| Aliter Leporem Conditum (Another, Seasoned Hare) Origin: Roman | Boiled Leg of Lamb Origin: British | Chewetts on fysche day (Chewetts for Fish Days) Origin: English |
| Aliter Leporem Elixum (Another, Boiled Hare) Origin: Roman | Boiled Leg of Lamb à la Béchamel Origin: British | Chicken Stock Origin: British |
| American Dumplings Origin: American | Boiled Leg of Mutton Origin: British | Chicken with Black Figs and Lavender Origin: American |
| Ancient Haggis Origin: British | Boiled Leg of Pork Origin: British | Chitterlings Origin: American |
| Another Receipt for Gravy Soup Origin: British | Boiled Marrowbones Origin: British | Chocolate-ginger Boiled Puddings Origin: Canada |
| Another way to ragoo a breast of veal Origin: British | Boiled Perch Origin: British | Christmas Ham Origin: Ireland |
| Anserem Elixum Calidum ex Iure Frigido Apiciano (Boiled Goose, Served Hot with Cold Apician Sauce) Origin: Roman | Boiled Pike Origin: British | Chykenes in Grauey (Chickens in Gravy) Origin: English |
| Anthi (Stuffed Courgette Flowers) Origin: Cyprus | Boiled Round of Beef Origin: British | Chykenys in hocchee (Stuffed Chickens Cooked in Broth) Origin: English |
| Apple Dumplings Origin: British | Boiled Salmon Origin: British | Cig Dafad Mewn Dull Cig Moch (Welsh Mutton Ham) Origin: Welsh |
| Arequipe Origin: Colombia | Boiled Shoulder of Mutton Origin: British | Codfish à la Religieuse Origin: British |
| Asparagus Risotto with Jus de Viande Origin: Monaco | Boiled Skate Origin: British | Cold, Spiced, Beef Origin: British |
| Balloc Broth Origin: English | Boiled Soles Origin: British | Coles de Bruselas Salteados (Brussels Sprouts with Garlic and Wine Vinegar) Origin: Spain |
| Barbel Origin: British | Boiled Tench Origin: British | Collared Beef Origin: British |
| Batter Pudding Without Eggs Origin: British | Boiled Trout with Summer Truffle Sauce Origin: British | Collared Calf's Head Origin: British |
| Beef and Ale Pudding Origin: British | Boiled Whiting Origin: British | Collared Eel Origin: British |
| Beef Steak and Kidney Pudding Origin: British | Boiled Whitings Origin: British | Collared Pig's Face Origin: British |
| Beef Steak Pudding Origin: British | Bonbon Coco (Coconut Candies) Origin: Madagascar | Collops and eggs Origin: British |
| Beef-steak Pudding Origin: British | Bouillon Origin: British | Confetti Polenta with Marjoram Origin: American |
| Biscuit Pudding Origin: British | Braised Haunch of Venison Origin: British | Conserve of prunes or Damsons made another way Origin: British |
| Black Liver Pudding Origin: Ireland | Brasmeno Boeio Kreast (Greek Boiled Beef) Origin: Greece | Consommé Origin: British |
| Boiled Aitchbone of Beef Origin: British | Brawn Origin: British | |
| Boiled Alexanders Shoots Origin: British | Brisket of Beef à la Flamande Origin: British |
Recipe Information: 56
There has been a great deal of organic foods being presented on the market recently, and organic coffee happens to be one of the most appealing. The food industry has been actively answering the high demand for this type of product lately. Even though this kind of coffee comes with a bit of a higher price, it is well worth the extra cost.
Recipe Information: 115
Ever wonder what the tastiest method to smoke turkey is. Well in my opinion, slowly smoking a turkey throughout the day is the best of all ways to cook this big bird
Recipe Information: 56
Tea blends are very popular today. Tazo Tea produces many great flavors.
Recipe Information: 113
Before you decide to start brewing and storing your own coffee, there are certain factors that must be taken into consideration. It is important that you know how to brew your coffee in the best possible manner.
Recipe Information: 114
The four main ice styles are classic cubes, gourmet cubes, nugget ice and flake ice. And there are three types of ice machines or icemakers you can purchase for your operation. Cube Ice Makers, Nugget Ice Machines and Flake Ice Machines.
Recipe Information: 66
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
Recipe Information: 35
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
Recipe Information: 113
Tazo Tea creates many great tea blends. Learn more about the company.
Recipe Information: 35
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Recipe Information: 56
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
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