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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 offal recipes follow (limited to 100 recipes per page). There are 122 recipes in total:
| Arancini di Riso (Rice 'Oranges') Origin: Italy | Game Terrine Origin: British | Liver with Coconut Origin: Mayotte |
| Avga me Sikotakia Poulion (Eggs with Chicken Livers) Origin: Greece | Gebackenes Euter (Fried Cow's Udder) Origin: Germany | Liver with St George's Mushroom Origin: British |
| Bayerische Leberknoedelsuppe (Bavarian Liver Dumpling Soup) Origin: German | Glazed Venison Pate (Glazed Venison Paté) Origin: French | Liver, Bacon and Mushrooms Origin: British |
| Beef Internal Soup Origin: Liberia | Grilled Mackerel Kofta Origin: British | Matura and Mahu Origin: Burundi |
| Beef, Kidney and Mushroom Pie Origin: British | Haggis Origin: Scottish | Mayiritsa (Easter Soup) Origin: Greece |
| Belarusian Salad Origin: Belarus | Hart rows Origin: English | Meat and Potato Stew Origin: Liberia |
| Black Liver Pudding Origin: Ireland | Herb-stuffed Beef Heart Origin: France | Meat Steamed in Rumen Origin: Montenegro |
| Braised Sweetbreads Origin: British | Home-made Liver Pâté Origin: British | Millefeuille of Spice-Marinated Foie Gras, Confit of Figs and Madeira Aspic Origin: French |
| Braised Topside of Beef Origin: British | Household Stock Origin: British | Nigerian Spiced Mixed Meat Pepper Soup Origin: Nigeria |
| Brawn Origin: British | Hunter's Pâté Origin: British | Nyama ya Figo (Beef Steak and Kidneys) Origin: Tanzania |
| Cajun Paté Origin: Cajun | Irish Kidney Soup Origin: Ireland | Ochsenschwanzsuppe (Oxtail Soup) Origin: Germany |
| Cajun Quiche Origin: Cajun | Iscas com Elas (Liver with Them) Origin: Portugal | Ogbono Soup Origin: Nigeria |
| Carri Tripes Gros Pois (Butter Bean and Tripe Curry) Origin: Mauritius | Kafta de Sardine Grillé (Grilled Sardine Kofta) Origin: Algeria | Osban (Offal Sausages) Origin: Libya |
| Casserole of Tripe Origin: British | Kalbsbries Imperial (Sweetbreads with Paprika Sauce) Origin: Germany | Otong Soup Origin: Nigeria |
| Cervelles en Matelote Origin: France | Kangchu Maroo (Pig's Trotter Tshoem) Origin: Bhutan | Oxtail Soup, Hamburg Style Origin: Germany |
| Chicken Liver Pâté with Tomato Origin: British | Khalyat Alkadba wal Gholoob (Fried Liver and Heart) Origin: Libya | Pâté Nadolig (Christmas Pâté) Origin: Welsh |
| Chicken Liver Paté Origin: France | Kidney Royale Origin: British | Pastei Arennau ac Eidion (Steak and Kidney Pie) Origin: Welsh |
| Chicken Simmered in Smen Origin: Morocco | Kidney Soup Origin: British | Pipis de Galinha (Portuguese Chicken Giblets) Origin: Portugal |
| Cordula (Braided Lamb Intestiness) Origin: Italy | Kidneys in Red Wine Origin: British | Pistachio Nut Pâté Origin: Spain |
| Country Pâté Origin: British | Kontomire Stew (Coco Yam Leaf Stew) Origin: Ghana | Polnische Jaegertopf (Polish Hunter's Casserole) Origin: Germany |
| Country Terrine Origin: France | Kyinkyinga (Beef and Liver Kebabs) Origin: South Africa | Pot au feu de boeuf (Beef Stew) Origin: France |
| Courgette Charlotte with Veal Sweetbreads and Ceps Origin: Andorra | Le Me Tsolola Origin: Comoros | Potatoes Baked with Chicken Hearts and Mushrooms Origin: Moldova |
| Creamed Sweetbreads Origin: British | Leber Und Bratwurst Auflauf (Liver & Sausage Casserole) Origin: Germany | Poularde à la D'Albufera (Chicken Albufera) Origin: Spanish |
| Czech Liver Dumplings Origin: Czech | Leberknoedel (Liver Dumplings) Origin: Germany | Poulet en Cocotte (Chicken Casserole) Origin: France |
| Deep-fried Sweetbreads Origin: British | Leek and Tripe Soup Origin: English | Pourcelet farci (Stuffed Suckling Pig) Origin: French |
| Devilled Duck Liver and Wilding Apple Origin: British | Leporem farsilem (Stuffed Roast Hare with White Sauce) Origin: Roman | Ragout of Liver Origin: British |
| Devilled Kidneys Origin: British | Liver and Mushrooms with Fusili Pasta Origin: Italian | Rich Casseroled Heart Origin: British |
| Fagato Alla Veneziana (Venetian Liver) Origin: Italian | Liver and Onions Origin: British | Rindfleischsuppe mit Lebermehlklößen (Beef Soup With Liver Dumplings) Origin: German |
| Ffagod (Faggots) Origin: Welsh | Liver Dumpling Soup Origin: Germany | Roast Lamb Offal Sausages Origin: Albania |
| Firigisi za Kuku (Chicken Gizzard Appetizer) Origin: Tanzania | Liver Goulash Origin: Germany | Roter Press-Sack (Red Head Cheese) Origin: Germany |
| Foi de Veau a la Lyonnaise (Lyonnaise Veal Liver) Origin: France | Liver Marsala Origin: British | Ruzz bil Khaloot (Rice with Liver and Almonds) Origin: Libya |
| French Sausage Meat Forcemeat Origin: France | Liver Oporto Origin: Portugal | Ruzz Bil Mukassarat (Rice with Nuts) Origin: Egypt |
| French Stuffing Origin: France | Liver Oxyrhynchus Origin: Roman | |
| Fried Sweetbreads Origin: British | Liver Terrine Origin: British |
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.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
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.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
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.
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.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.