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You can also browse the following types of meat-based recipes:
Alphabetical list of stew recipes follow (limited to 100 recipes per page). There are 671 recipes in total:
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Baked Fish with Vegetables Origin: Romania | Breakfast Miso Soup Origin: Japan |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Baked Red Snapper Origin: Australia | Brithyll Abermeurig (Abermeurig Trout) Origin: Welsh |
| Accras Origin: Trinidad | Baked Salmon with Tarragon Origin: Scottish | Brithyll gyda Almonau (Trout with Almonds) Origin: Welsh |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Baked Scallops Origin: American | Brithyll mewn Bacwn (Trout Wrapped in Bacon) Origin: Welsh |
| Afia Efere (White Soup) Origin: Nigeria | Baked Snapper Origin: Bahamas | Brithyll mewn Cig Moch (Trout in Bacon) Origin: Welsh |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica | Brodet (Slovenian Fish Soup) Origin: Slovenia |
| Ahi Poke Origin: American | Balık Çorbası (Mackerel Soup) Origin: Turkish | Broudou bil Hout (Tunisian Fish Soup) Origin: Tunisia |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Balmain Bugs and Whiting Origin: Australia | Brunei Cutlets Origin: Brunei |
| Akume with Ademe Sauce Origin: Togo | Banga Soup Origin: Nigeria | Bunuelitos de Bacalao (Cod Fritters) Origin: Spain |
| Algerian Escabeche Origin: Algeria | Bangladeshi Fish Korma Origin: Bangladesh | Cabbage Soup Origin: Liberia |
| Algerian Fish Soup Origin: Algeria | Barbecued Halibut with Oriental Sauce Origin: Fusion | Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh |
| Algerian Grilled Sardines with Lemon Origin: Algeria | Barcos de Anchoas a la Sevillana (Sevillan Anchovy Boats) Origin: Spain | Cacenni Cranc ac Eog â Iogwrt Mintys (Crab and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh |
| Algerian Salad Origin: Algeria | Bass in Ale Sauce Origin: Caandian | Cajun Blackened Fish/Meat Origin: Cajun |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Beef and Cassava Leaf Soup Origin: Liberia | Cajun Mussels Origin: Cajun |
| Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Beef Internal Soup Origin: Liberia | Cajun Salmon Steaks Origin: Cajun |
| Aloha Seafood Dish Origin: Hawaiian | Belgian Seafood Stew Origin: Belgium | Cajun Seafood Chowder Origin: Cajun |
| Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Benachin Origin: West Africa | Cajun Shrimp and Oyster Jambalaya Origin: Cajun |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Bengali Fish Curry Origin: India | Cajun-style Baked Fish Origin: Cajun |
| Anchovy Sauce Origin: British | Bengali Tilapia Curry Origin: India | Cake aux olives et samoun (Cake with Olives and Salmon) Origin: France |
| Arbroath Smokies Origin: Scottish | Bermuda Fish Chowder Origin: Bermuda | Calco Stoba (Conch Stew) Origin: Aruba |
| Arbroath Toasties Origin: Scottish | Bermuda Salmon Origin: Bermuda | Caldo de Peixe (Fish Soup) Origin: Cape Verde |
| Ash-cooked Shellfish Origin: Ancient | Bermudan Fishcakes Origin: Bermuda | Caldo de Peixe II (Cape Verdean Fish Stew II) Origin: Cape Verde |
| Asparagus and Tuna Strata Origin: British | Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh | Caldo de Pescado (Fish Soup) Origin: Aruba |
| Avocado and Crab Origin: Ghana | Bisort Greens Stew Origin: African Fusion | Cannelloni Beans Provençale Origin: British |
| Avocado with Smoked Fish Origin: Ghana | Bladder Campion Greens and Peanut Stew Origin: African Fusion | Cape Cod Fish Chowder Origin: American |
| Τeganismenoi xiphίest me ta mesogeiaka karykeumata (Fried Swordfish with Mediterranean Spices) Origin: Greece | Blini s 3 ikrami (Blini with Three Caviars) Origin: Russia | Cape Kedgeree Origin: South Africa |
| Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola | Boatman's Curry Origin: Fusion | Capitaine and Pili-Pili in Palm Oil Origin: Congo |
| Bagna Caôda (Anchovy Dipping Sauce) Origin: Piedmont | Bolinhos de Mancarra com Peixe (Fish Peanut Balls) Origin: Guinea-Bissau | Caribbean Fish Origin: Caribbean |
| Bakaliaropita (Salt Cod Pie) Origin: Greece | Bonnie Pepper Soup Origin: Liberia | Carne de Porco à Alentejana (Pork in the style of Alentejo) Origin: Portugal |
| Baked Brown Trout Origin: Scottish | Botvinia (Green Vegetable Soup with Fish) Origin: Russia | Carp with Mushrooms Origin: Lithuania |
| Baked Cod and Egg Sauce Origin: Scottish | Bouillabaisse Origin: France | Carragheen and Mackerel Mousse Origin: British |
| Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British | Bouillabaisse Origin: France | Cassava Leaf Soup Origin: Liberia |
| Baked Cod, Danish Style Origin: Denmark | Bouillabaisse with Rouille and Croutons Origin: France | |
| Baked Eel Origin: Anguilla | Braised Brill Origin: British |
'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.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
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.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
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.
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
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.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
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.