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 2890 recipes in total:


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Ćevapčići
     Origin: Serbia
Algerian Grilled Sardines with Lemon
     Origin: Algeria
Apple-smoked Barbecue Ribs
     Origin: American
Ŵyau Ynys Môn
(Anglesey Eggs)
     Origin: Welsh
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
Arni Gemisto me Horta ke Feta
(Leg of Lamb Stuffed with Greens and Feta)
     Origin: Greece
Adobo Beef
     Origin: America
Almond Lemon Chicken
     Origin: British
Arni kai aspro phasoli Ragout
(Lamb and White Bean Ragoût)
     Origin: Greece
Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Aloha Seafood Dish
     Origin: Hawaiian
Arni se Avgolemno
(Greek Lamb in Egg Lemon Sauce)
     Origin: American
Aduki Beans
     Origin: Japanese
Alter Haedinam Sive Agninam Excaldatam
(Steamed Lamb)
     Origin: Roman
Arnί e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
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
Aussie Stuffed Drumsticks
     Origin: Australia
Alapa
(Palm-oil Stew)
     Origin: Nigeria
Apple Beef
     Origin: Germany
Algerian Escabeche
     Origin: Algeria
Apple-cinnamon Ham
     Origin: American

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Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

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.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

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.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

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...

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?


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