Welcome to the Celtnet Carbohydrate Staples Recipes Home Page

Welcome to Celtnet's Staple Carbohydrates Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate 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 staple carbohydrate-based recipes on this site. Carbohydrates are a very important part of the human diet as they provide sustained energy. Throughout the ages and across the continents many carbohydrate sources have been consumed by poeple and some of the commonest today include: plantains, yams, cassava, potatoes, sweet potatoes, grains, pasta and rice; which all remain staples of varous human diets. Though we think of the potato as our staple today it should be noted that in Europe before the discovery of the new world grains such as wheat, barley and oats were the carbohydrate staple. Here I've collected recipes from every corner of the globe and many periods in history just to show how people make use of the various staple carbohydrates available to them.

Alphabetical list of Staple Carbohydrate recipes follow (limited to 100 recipes per page). There are 1601 recipes in total:


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Elderberry Flummery
(Elderberry Flummery)
     Origin: British
Amala
     Origin: Nigeria
Bâton de Manioc
(Cassava Sticks)
     Origin: Central Africa
Rice Flour Chocolate Chip Cookies
(Rice Flour Chocolate Chip Cookies)
     Origin: American
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Babka
(Meat and Potato Bake)
     Origin: Belarus
Étouffée — Joe's Crab Shack Copycat
     Origin: American
Amish Oatmeal Cookies
     Origin: Amish
Bachalu Gomes
(Salt Cod with Potatoes)
     Origin: Angola
Ŵyau Ynys Môn
(Anglesey Eggs)
     Origin: Welsh
Amish Rolled Oats Cake
     Origin: Amish
Bacon and Rice Creole
     Origin: Louisiana
A Libyan Way with Couscous
     Origin: Libya
Angolan Vegetable Soup
     Origin: Angola
Bacon Clapshot
     Origin: Scottish
A New Hot Pot
( A New Hot Pot)
     Origin: British
Anguillan Rice and Peas
     Origin: Anguilla
Baeckeofe
     Origin: German
A Potage of Roysons
(A Pudding of Raisins)
     Origin: English
Antipasto Rice
     Origin: Italian
Bahamanian Baked Macaroni and Cheese
     Origin: Bahamas
Aadun
     Origin: Nigeria
Apfel Lokshen Kugel
(Apple Noodle Sweet)
     Origin: German
Baked Cassava with Cane Syrup
     Origin: Guinea-Bissau
Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Apfel Spaetzle
(Apple Purée Spaetzle)
     Origin: Germany
Baked Kasha and Mushrooms
     Origin: Eastern Europe
Abbachio al Forno
(Italian Roast Baby Lamb)
     Origin: Italy
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Baked Potato Soup
     Origin: British
Acorn Flour Noodles
(Acorn Flour Noodles)
     Origin: Fusion
Ardshane House Irish Stew
     Origin: Ireland
Baked Potato, Bacon and Egg Breakfast
     Origin: British
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Aromatic Lamb
     Origin: Mediterranean
Baked Potatoes Stuffed with Cranberry Sauce
     Origin: British
Aegean Salad
     Origin: Greek
Arran Potato Salad
     Origin: Scottish
Baked Potatoes with Cheese
     Origin: Bulgaria
Afia Efere
(White Soup)
     Origin: Nigeria
Arroz con Huevos
(Rice with Eggs)
     Origin: Mexico
Baked Savoury Rice
     Origin: Britain
African Curried Peanut Soup
     Origin: South Africa
Arroz con Leche
(Rice with Milk)
     Origin: Colombia
Balmain Bugs and Whiting
     Origin: Australia
African Guinea Fowl
     Origin: Guinea
Arroz con Pollo
(Chicken With Rice)
     Origin: Mexico
Banana and Oatmeal Power Cookies
     Origin: America
African Potato Omelette
     Origin: North Africa
Arroz de Coco e Papaia
(Rice with Coconut and Papaya)
     Origin: Angola
Banana, Oatmeal and Chocolate Cookies
     Origin: America
Afrikaanse Stoofschotel
     Origin: Lesotho
Arroz Español
(Spanish Rice)
     Origin: Spain
Bananes Pesses
(Refried Plantains)
     Origin: Haiti
Afritadang Manok
(Watermelon Barbecue Sauce)
     Origin: Philippines
Arroz Integral com Mantiega de Amendoim e Bananas
     Origin: Angola
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
After-eight Mint Oatmeal Biscuits
     Origin: British
Arroz Verde
(Green Rice)
     Origin: Angola
Banku
     Origin: Ghana
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Aruba Chicken
     Origin: Aruba
Banku II
     Origin: Ghana
Ajlouke de Carottes
(Carrot Starter)
     Origin: Tunisia
Asaro
(Yam Stew)
     Origin: Nigeria
Bara Lawr
(Laver Bread)
     Origin: Welsh
Akassa
     Origin: Benin
Aseeda
     Origin: Sudan
Barley Gruel
     Origin: English
Akume with Ademe Sauce
     Origin: Togo
Ashanti Chicken
     Origin: Ghana
Barley Pudding
     Origin: Scottish
Aleecha
     Origin: Ethiopia
Asharbal Leebia
(Libyan Soup 2)
     Origin: Libya
Barley with Grilled Chanterelles and Wilding Apples
     Origin: British
Algerian Shorba
(Algerian Chicken Soup)
     Origin: Algeria
Asian Coconut Rice
     Origin: Asia
Barley with Mushrooms and Spring Onions
     Origin: British
Algerian Spiced Potato Cakes
     Origin: Algeria
Asparagus Risotto with Black Truffle Coulis
     Origin: Monaco
Basboosa
     Origin: Libya
Allula Guisado
(Braised Squid)
     Origin: Portugal
Asparagus Risotto with Jus de Viande
     Origin: Monaco
Basbousa
     Origin: Somalia
Almond Halva
     Origin: Turkey
Athole Brose
     Origin: Scottish
Basic Cajun Jambalaya
     Origin: Cajun
Aloco
     Origin: Cote dIvoire
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Basic Jollof Rice
     Origin: Nigeria
Aloha Wild Rice
     Origin: Hawaiian
Austrian Tomato Soup
     Origin: Austria
Basic White Bread
     Origin: European
Aloko
     Origin: Cote dIvoire
Avga Omeleta me Patates
(Omelette with Potatoes)
     Origin: Greece
Bata bil Beyd
(Potato and Egg Omelette)
     Origin: Algeria
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Azerbaijani Plav
(Azerbaijani Pilaf)
     Origin: Azerbaijan
Aloo Pie
     Origin: Trinidad
Bánh lọt
(Sweet Rice Pasta)
     Origin: Vietnam

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Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

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.

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information:

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.


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