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You can also browse the following types of meat-based recipes:
| Meat-based Recipes | ||
| Beef Recipes | Chicken Recipes | Fish Recipes |
| Fowl-based Recipes | Game Recipes | Ham Recipes |
| Lamb Recipes | Mutton Recipes | Offal Recipes |
| Pork Recipes | Veal Recipes |
Alphabetical list of meat recipes follow (limited to 100 recipes per page). There are 604 recipes in total:
| Ćevapčići Origin: Serbia | Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Aubergine and Lamb Pizza Origin: Italy |
| A Different Sauerbraten Origin: German | American Hot Chilli Beef Deep Pan Pizza Origin: America | Aussie Stuffed Drumsticks Origin: Australia |
| A New Hot Pot ( A New Hot Pot) Origin: British | Ancient Pork Stew Origin: Ancient | Australian Meat Pie Origin: Australia |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Andouille Sausage Origin: Cajun | Austro-Asian Roast Chicken Origin: Australia |
| Abacchio alla Cacciatora Origin: Italy | Angefüllte Schweinekoteletts (Stuffed Pork Chops) Origin: Germany | Austro-Asian Roast Pork Origin: Australia |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Angels on Horseback Origin: British | Avga me Sikotakia Poulion (Eggs with Chicken Livers) Origin: Greece |
| Abish Origin: Ethiopia | Angels on Horseback with Prunes Origin: British | Azeri Chicken Skewers Origin: Azerbaijan |
| Acapulco Chicken Pizza Origin: American | Angolan Feijoada Origin: Angola | Babka (Meat and Potato Bake) Origin: Belarus |
| Adana Kebab Origin: Turkey | Anguillan Rice and Peas Origin: Anguilla | Bableves (Bean Soup) Origin: Hungary |
| Adobo Beef Origin: America | Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman | Babotee Origin: South Africa |
| Adobong Manok (Philippines Chicken in Vinegar Sauce) Origin: Philippines | Appetizer Pate Cheesecake Origin: American | Babotie (Beef Pie) Origin: South Africa |
| Afang Soup Origin: Nigeria | Apple and Celery Stuffing Origin: British | Babute (Curried Beef Meatloaf) Origin: Congo |
| African Chicken Wings Origin: African Fusion | Apple Beef Origin: Germany | Bacon and Cabbage Soup Origin: Irish |
| African Chow Mein Origin: African Fusion | Apple-cinnamon Ham Origin: American | Bacon and Deadnettle Strata Origin: British |
| African Guinea Fowl Origin: Guinea | Apple-smoked Barbecue Ribs Origin: American | Bacon and Onion Soufflé Origin: British |
| African Moussaka Origin: African Fusion | Apricot Chicken Origin: Australia | Bacon and Rice Creole Origin: Louisiana |
| Afriki Yakhni Origin: Southern Africa | Apricot Glazed Ham Origin: American | Bacon Clapshot Origin: Scottish |
| Afritadang Manok (Watermelon Barbecue Sauce) Origin: Philippines | Apricot Glazed Ham with Pineapple and Cherries (Apricot Glazed Hamwith Pineapple and Cherries) Origin: American | Bacon Froise Origin: British |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Apricot-mustard Glazed Ham Origin: British | Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Arancini di Riso (Rice 'Oranges') Origin: Italy | Baeckeofe Origin: German |
| Akoho sy Voanio (Chicken in Coconut Milk) Origin: Madagascar | Ardshane House Irish Stew Origin: Ireland | Bak Kut Teh (Spicy Sparerib Soup) Origin: Malaysia |
| Akume with Ademe Sauce Origin: Togo | Argest knemest arnion ste saltsa lemoni-anethoy (Braised Lamb Shanks in Lemon-dill Sauce) Origin: Greece | Bake Mete Pye (Pie of Baked Meat) Origin: English |
| Alapa (Palm-oil Stew) Origin: Nigeria | Armenian Basturma Origin: Armenia | Baked Chicken in Groundnut Sauce Origin: Tanzania |
| Algerian Shorba (Algerian Chicken Soup) Origin: Algeria | Arni Gemisto me Horta ke Feta (Leg of Lamb Stuffed with Greens and Feta) Origin: Greece | Baked Eggs Origin: Cuba |
| Alice Springs Chicken Origin: Australia | Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece | Baked Ham in Champagne Origin: American |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Arni se Avgolemno (Greek Lamb in Egg Lemon Sauce) Origin: American | Baked Ham with Apricot Bourbon Glaze Origin: American |
| Aliter patina de asparagis frigida (Cold Asparagus Dish with Woodock) Origin: Roman | Arnί e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Baked Ham with Cornbread Apricot Stuffing Origin: American |
| All Day Crockpot Delight Origin: America | Aromatic Baked Ham in a Blanket Origin: American | Baked Ham with Creole Mustard Glaze Origin: American |
| Alligator in Sauce Piquante Origin: Cajun | Aromatic Lamb Origin: Mediterranean | Baked Ham with Marmalade Horseradish Glaze Origin: American |
| Almond Lemon Chicken Origin: British | Arroz con Pollo (Chicken With Rice) Origin: Mexico | Baked Ham with Raspberry and Dijon Mustard Glaze Origin: American |
| Aloha Wild Rice Origin: Hawaiian | Arroz Español (Spanish Rice) Origin: Spain | Baked Potato, Bacon and Egg Breakfast Origin: British |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Aruba Chicken Origin: Aruba | Baked Sausages with Apples, Oyster Mushrooms and Cider Origin: British |
| Amaretto Baked Easter Ham Origin: American | Ashanti Chicken Origin: Ghana | |
| Amaretto Tinned Ham Origin: American | Asharbal Leebia (Libyan Soup 2) Origin: Libya |
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
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.
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.
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.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
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 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.
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.
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...