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As well as the list of recipes presented below you can also fetch Modern and Traditional meat recipes by meal type via these links:
| Starters | Fish Courses | Meat Courses |
| Vegetarian | Accompaniments to Main Courses | Desserts |
| Breads, Cakes and Pastries | Sauces and Jams | Snacks |
| Drinks | Spice Blends |
Alphabetical list of Starters recipes follow (limited to 100 recipes per page). There are 1936 recipes in total:
| Ćevapčići Origin: Serbia | Angefüllte Schweinekoteletts (Stuffed Pork Chops) Origin: Germany | Babotee Origin: South Africa |
| A Chinese Balloon Origin: Fusion | Angolan Feijoada Origin: Angola | Babute (Curried Beef Meatloaf) Origin: Congo |
| A Different Sauerbraten Origin: German | Anguillan Kebabs Origin: Anguilla | Bacon and Gruyere Frittata Origin: British |
| A Good Cassoulet Origin: France | Anguillan Rice and Peas Origin: Anguilla | Bacon and Rice Creole Origin: Louisiana |
| A New Hot Pot ( A New Hot Pot) Origin: British | Apple Beef Origin: Germany | Baeckeofe Origin: German |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Apple Juice Brined Turkey Origin: American | Baked Chicken in a Peanut Sauce Origin: Sierra Leone |
| Abacchio alla Cacciatora Origin: Italy | Apple-cinnamon Ham Origin: American | Baked Chicken in Groundnut Sauce Origin: Tanzania |
| Abbacchio alla Cacciatore (Lamb Cacciatore) Origin: Italy | Apple-smoked Barbecue Ribs Origin: American | Baked Ham in Champagne Origin: American |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Apricot Chicken Origin: Australia | Baked Ham with Apricot Bourbon Glaze Origin: American |
| Abish Origin: Ethiopia | Apricot Glazed Ham Origin: American | Baked Ham with Cornbread Apricot Stuffing Origin: American |
| Adana Kebab Origin: Turkey | Apricot Glazed Ham with Pineapple and Cherries (Apricot Glazed Hamwith Pineapple and Cherries) Origin: American | Baked Ham with Creole Mustard Glaze Origin: American |
| Adobo Beef Origin: America | Apricot-mustard Glazed Ham Origin: British | Baked Ham with Marmalade Horseradish Glaze Origin: American |
| Adobong Manok (Philippines Chicken in Vinegar Sauce) Origin: Philippines | Arancini di Riso (Rice 'Oranges') Origin: Italy | Baked Ham with Raspberry and Dijon Mustard Glaze Origin: American |
| Afang Soup Origin: Nigeria | Ardshane House Irish Stew Origin: Ireland | Baked Sausages with Apples, Oyster Mushrooms and Cider Origin: British |
| Afia Efere (White Soup) Origin: Nigeria | Argest knemest arnion ste saltsa lemoni-anethoy (Braised Lamb Shanks in Lemon-dill Sauce) Origin: Greece | Baked Whiskey-glazed Ham Origin: American |
| African Chow Mein Origin: African Fusion | Armenian Bamiya (Okra Stew) Origin: Armenia | Balšica tava (Veal in Royal Sauce) Origin: Montenegro |
| African Guinea Fowl Origin: Guinea | Armenian Basturma Origin: Armenia | Balti Chicken Pasanda Origin: India |
| African Moussaka Origin: African Fusion | Arnί e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole) Origin: German |
| Afriki Yakhni Origin: Southern Africa | Arni Gemisto me Horta ke Feta (Leg of Lamb Stuffed with Greens and Feta) Origin: Greece | Banana and Corn Casserole Origin: Swaziland |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece | Banga Soup Origin: Nigeria |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Arni se Avgolemno (Greek Lamb in Egg Lemon Sauce) Origin: American | Bangladeshi Vindaloo Origin: Bangladesh |
| Akoho sy Voanio (Chicken in Coconut Milk) Origin: Madagascar | Aromatic Baked Ham in a Blanket Origin: American | Baptismal Pot Origin: German |
| Alapa (Palm-oil Stew) Origin: Nigeria | Aromatic Lamb Origin: Mediterranean | Barbecue Beef Stew Origin: American |
| Albanian Veal Casserole Origin: Albania | Aruba Chicken Origin: Aruba | Barbecue Brisket Origin: American |
| Algerian Tart Pastry Origin: Algeria | Ashanti Chicken Origin: Ghana | Barbecue Chicken Origin: American |
| Alice Springs Chicken Origin: Australia | Asian Duck Curry Origin: Fusion | Barbecue Pork Roast Origin: American |
| All Day Crockpot Delight Origin: America | Asparagus Risotto with Jus de Viande Origin: Monaco | Barbecue Steak Origin: American |
| Alligator in Sauce Piquante Origin: Cajun | Aussie Stuffed Drumsticks Origin: Australia | Barbecued Key Lime Chicken Origin: American |
| Almond Lemon Chicken Origin: British | Australian Meat Pie Origin: Australia | Barbecued Orange Chicken Origin: American |
| Amaretto Baked Easter Ham Origin: American | Austro-Asian Roast Chicken Origin: Australia | Barbecued Pork Strips Origin: American |
| Amaretto Tinned Ham Origin: American | Austro-Asian Roast Pork Origin: Australia | Barley Kail Origin: Scottish |
| Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Ayam Bumbu Rujak (Mixed Spicy Chicken) Origin: Indonesia | Basic Cajun Jambalaya Origin: Cajun |
| Andalusian Turkey Origin: France | Azeri Chicken Skewers Origin: Azerbaijan | |
| Andouille Sausage Origin: Cajun | Babka (Meat and Potato Bake) Origin: Belarus |
Not found what you're looking for? Search the web:
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.
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
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.
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
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.
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...
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
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.
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.