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You can also browse the following types of meat-based recipes:
Alphabetical list of meat recipes follow (limited to 100 recipes per page). There are 674 recipes in total:
| Ćevapčići Origin: Serbia | Amaretto Baked Easter Ham Origin: American | Arroz Español (Spanish Rice) Origin: Spain |
| A Chinese Balloon Origin: Fusion | Amaretto Tinned Ham Origin: American | Aruba Chicken Origin: Aruba |
| A Different Sauerbraten Origin: German | Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Ashanti Chicken Origin: Ghana |
| A Good Cassoulet Origin: France | American Hot Chilli Beef Deep Pan Pizza Origin: America | Asharbal Leebia (Libyan Soup 2) Origin: Libya |
| A New Hot Pot ( A New Hot Pot) Origin: British | Ancient Pork Stew Origin: Ancient | Aubergine and Lamb Pizza Origin: Italy |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Andalusian Turkey Origin: France | Aussie Stuffed Drumsticks Origin: Australia |
| Abacchio alla Cacciatora Origin: Italy | Andouille Sausage Origin: Cajun | Australian Meat Pie Origin: Australia |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Angefüllte Schweinekoteletts (Stuffed Pork Chops) Origin: Germany | Austro-Asian Roast Chicken Origin: Australia |
| Abish Origin: Ethiopia | Angels on Horseback Origin: British | Austro-Asian Roast Pork Origin: Australia |
| Acapulco Chicken Pizza Origin: American | Angels on Horseback with Prunes Origin: British | Avga me Sikotakia Poulion (Eggs with Chicken Livers) Origin: Greece |
| Adana Kebab Origin: Turkey | Angolan Feijoada Origin: Angola | Azeri Chicken Skewers Origin: Azerbaijan |
| Adobo Beef Origin: America | Anguillan Rice and Peas Origin: Anguilla | Babka (Meat and Potato Bake) Origin: Belarus |
| Adobong Manok (Philippines Chicken in Vinegar Sauce) Origin: Philippines | Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman | Bableves (Bean Soup) Origin: Hungary |
| Afang Soup Origin: Nigeria | Appetizer Pate Cheesecake Origin: American | Babotee Origin: South Africa |
| African Chicken Wings Origin: African Fusion | Apple and Celery Stuffing Origin: British | Babotie (Beef Pie) Origin: South Africa |
| African Chow Mein Origin: African Fusion | Apple Beef Origin: Germany | Babute (Curried Beef Meatloaf) Origin: Congo |
| African Guinea Fowl Origin: Guinea | Apple Juice Brined Turkey Origin: American | Bacon and Cabbage Soup Origin: Irish |
| African Moussaka Origin: African Fusion | Apple-cinnamon Ham Origin: American | Bacon and Deadnettle Strata Origin: British |
| Afriki Yakhni Origin: Southern Africa | Apple-smoked Barbecue Ribs Origin: American | Bacon and Onion Soufflé Origin: British |
| Afritadang Manok (Watermelon Barbecue Sauce) Origin: Philippines | Apricot Chicken Origin: Australia | Bacon and Rice Creole Origin: Louisiana |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Apricot Glazed Ham Origin: American | Bacon Clapshot Origin: Scottish |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Apricot Glazed Ham with Pineapple and Cherries (Apricot Glazed Hamwith Pineapple and Cherries) Origin: American | Bacon Froise Origin: British |
| Akoho sy Voanio (Chicken in Coconut Milk) Origin: Madagascar | Apricot-mustard Glazed Ham Origin: British | Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh |
| Akume with Ademe Sauce Origin: Togo | Arancini di Riso (Rice 'Oranges') Origin: Italy | Baeckeofe Origin: German |
| Alapa (Palm-oil Stew) Origin: Nigeria | Ardshane House Irish Stew Origin: Ireland | Bak Kut Teh (Spicy Sparerib Soup) Origin: Malaysia |
| Algerian Shorba (Algerian Chicken Soup) Origin: Algeria | 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 |
| Alice Springs Chicken Origin: Australia | Armenian Basturma Origin: Armenia | Baked Chicken in Groundnut Sauce Origin: Tanzania |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Arnί e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Baked Eggs Origin: Cuba |
| Aliter patina de asparagis frigida (Cold Asparagus Dish with Woodock) Origin: Roman | Arni Gemisto me Horta ke Feta (Leg of Lamb Stuffed with Greens and Feta) Origin: Greece | Baked Ham in Champagne Origin: American |
| All Day Crockpot Delight Origin: America | Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece | Baked Ham with Apricot Bourbon Glaze Origin: American |
| Alligator in Sauce Piquante Origin: Cajun | Arni se Avgolemno (Greek Lamb in Egg Lemon Sauce) Origin: American | Baked Ham with Cornbread Apricot Stuffing Origin: American |
| Almond Lemon Chicken Origin: British | Aromatic Baked Ham in a Blanket Origin: American | Baked Ham with Creole Mustard Glaze Origin: American |
| Aloha Wild Rice Origin: Hawaiian | Aromatic Lamb Origin: Mediterranean | |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Arroz con Pollo (Chicken With Rice) Origin: Mexico |
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.
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.
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.
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
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.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
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...
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.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.