Welcome to the Celtnet to Main Course Recipes Home Page

Welcome to Celtnet's Main Course (Entrée) Recipes Home Page — Here you will find links to each and every main course recipe 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. The main course is, almost by definition the main meal of the day. Across the world the diversity of main course types is truly staggering, but the meal tends to be formed from a protein source (whether that be meat or vegetable based) and a carbohydrate source. The meals can be boiled, stewed, grilled, barbecued, roasted or fried and are often flavoured with a whole range of herbs and spices. The array of dishes is simply staggering and here I bring together all those main dishes published on this site. You will find recipes here from all cultures and many countries across the globe, as well as many periods in history. I hope you enjoy cooking some of these main course recipes for yourselves.

As well as Main Courses, 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 2911 recipes in total:


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Ćevapčići
     Origin: Serbia
Algerian Escabeche
     Origin: Algeria
Apple-cinnamon Ham
     Origin: American
Ŵyau Ynys Môn
(Anglesey Eggs)
     Origin: Welsh
Algerian Grilled Sardines with Lemon
     Origin: Algeria
Apple-smoked Barbecue Ribs
     Origin: American
A Chinese Balloon
     Origin: Fusion
Algerian Tart Pastry
     Origin: Algeria
Apricot Chicken
     Origin: Australia
A dauce egre
(Fish in Sweet and Sour Sauce)
     Origin: English
Aliater ius in mullos assos
(Red Mullet in Fennel and Mint Sauce)
     Origin: Roman
Apricot Glazed Ham
     Origin: American
A Different Sauerbraten
     Origin: German
Alice Springs Chicken
     Origin: Australia
Apricot Glazed Ham with Pineapple and Cherries
(Apricot Glazed Hamwith Pineapple and Cherries)
     Origin: American
A New Hot Pot
( A New Hot Pot)
     Origin: British
Alii Artichoke Casserole
     Origin: Italian
Apricot-mustard Glazed Ham
     Origin: British
A Tarte of Beans
     Origin: British
Alitcha Birsen
     Origin: Eritrea
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Aliter haedinam sive agninam excaldatam
(Lamb Stew)
     Origin: Roman
Arbroath Smokies
     Origin: Scottish
Abacchio alla Cacciatora
     Origin: Italy
Aliter in grue vel in anate vel in pullo
(Roast Duck with Damson Sauce)
     Origin: Roman
Ardshane House Irish Stew
     Origin: Ireland
Abbachio al Forno
(Italian Roast Baby Lamb)
     Origin: Italy
Aliter ius in pisce elixo
(Fish Cooked in its Own Juice)
     Origin: Roman
Argest knemest arnion ste saltsa lemoni-anethoy
(Braised Lamb Shanks in Lemon-dill Sauce)
     Origin: Greece
Abenkwan
(Palm Oil Soup)
     Origin: Ghana
Aliter patina de asparagis frigida
(Cold Asparagus Dish with Woodock)
     Origin: Roman
Armenian Bamiya
(Okra Stew)
     Origin: Armenia
Abish
     Origin: Ethiopia
All Day Crockpot Delight
     Origin: America
Armenian Basturma
     Origin: Armenia
Adana Kebab
     Origin: Turkey
Alligator in Sauce Piquante
     Origin: Cajun
Arnί e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Adobo Beef
     Origin: America
Almond Lemon Chicken
     Origin: British
Arni Gemisto me Horta ke Feta
(Leg of Lamb Stuffed with Greens and Feta)
     Origin: Greece
Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Aloha Seafood Dish
     Origin: Hawaiian
Arni kai aspro phasoli Ragout
(Lamb and White Bean Ragoût)
     Origin: Greece
Aduki Beans
     Origin: Japanese
Alter Haedinam Sive Agninam Excaldatam
(Steamed Lamb)
     Origin: Roman
Arni se Avgolemno
(Greek Lamb in Egg Lemon Sauce)
     Origin: American
Afang Soup
     Origin: Nigeria
Amaretto Baked Easter Ham
     Origin: American
Aromatic Baked Ham in a Blanket
     Origin: American
Afia Efere
(White Soup)
     Origin: Nigeria
Amaretto Tinned Ham
     Origin: American
Aromatic Lamb
     Origin: Mediterranean
African Chow Mein
     Origin: African Fusion
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Artichoke and Goat's Cheese Pudding
     Origin: British
African Guinea Fowl
     Origin: Guinea
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Aruba Chicken
     Origin: Aruba
African Moussaka
     Origin: African Fusion
Amia
(Roman Fish in Vine Leaves)
     Origin: Roman
Ash-cooked Shellfish
     Origin: Ancient
African Potato Omelette
     Origin: North Africa
Amish Corn Fritters
     Origin: Amish
Ashanti Chicken
     Origin: Ghana
Afrikaanse Stoofschotel
     Origin: Lesotho
Ancient Pork Stew
     Origin: Ancient
Asian Duck Curry
     Origin: Fusion
Afriki Yakhni
     Origin: Southern Africa
Ancient Savoury Griddle Cakes
     Origin: Ancient
Asparagus and Crab Strata
     Origin: British
Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy)
     Origin: France
Ancient Sweet Griddle Cakes
     Origin: Ancient
Asparagus and Morel Bread Pudding
     Origin: America
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Andouille Sausage
     Origin: Cajun
Asparagus and Tuna Strata
     Origin: British
Ago Glain
     Origin: Benin
Angefüllte Schweinekoteletts
(Stuffed Pork Chops)
     Origin: Germany
Asparagus au Gratin
     Origin: British
Agushi Soup
(Ghanaian Egusi Soup)
     Origin: Ghana
Angolan Feijoada
     Origin: Angola
Asparagus Risotto with Black Truffle Coulis
     Origin: Monaco
Ahi Poke
     Origin: American
Angolan Vegetable Soup
     Origin: Angola
Asparagus Risotto with Jus de Viande
     Origin: Monaco
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Anguillan Kebabs
     Origin: Anguilla
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Akoho sy Voanio
(Chicken in Coconut Milk)
     Origin: Madagascar
Anguillan Rice and Peas
     Origin: Anguilla
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Akotonshi
(Ghanaian Stuffed Crabs)
     Origin: Ghana
Antipasto Rice
     Origin: Italian
Auld Alliance
     Origin: Scottish
Akume with Ademe Sauce
     Origin: Togo
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
Alapa
(Palm-oil Stew)
     Origin: Nigeria
Apple Beef
     Origin: Germany

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The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

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.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

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.

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.


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