Welcome to the Celtnet Recipes Page for 'B' Recipes

Welcome to Celtnet's 'B' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'B'. Here you will find recipes from all across the globe gathered together to (hopefully) make it easier for you to find them.

The recipes on this site derive from every continent and almost every country on earth. As a result, the recipes, ingredients and cooking methods are very diverse and attempt to give a flavoure and an indication of the vast range of foods that humans cook. Here you will find classic recipes and other recipes that you may not have herd of or tried before. Just note that this page is part of a personal quest to put the whole range and array of foods at the disposal of this site's visitors.

The list below is limited to 100 entries per page, to make the lists a little shorter and easier to reach. You may have to browse through the pages to find the recipe you want. Alternatively you can use the search box above to search for the recipe you're looking for. Alternatively, you can also use the links below to navigate to specific regions of the site that may help you, so you can browse for recipes by cooking method, by country of origin or by historical period as well as using this alphabetical listing. You can also use the letter boxes below to navigate to recipes beginning with other letters of the alphabet.

You can also fetch recipes by:

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  Historical Period   Meal Type   Guide to Herbs
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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Alphabetical list of recipes beginning with the letter 'B' follow (limited to 100 recipes per page). There are 984 recipes in total:


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Bánh lọt
(Sweet Rice Pasta)
     Origin: Vietnam
Bahamanian Lobster Curry
     Origin: Bahamas
Baked Green Bell Pepper Salad
(Madammas Aljazar)
     Origin: Libya
Bâton de Manioc
(Cassava Sticks)
     Origin: Central Africa
Bailey's Syllabub
     Origin: Ireland
Baked Ham in Champagne
     Origin: American
Béarnaise Sauce
     Origin: France
Baileys Choc Mint Martini Cocktail
     Origin: Traditional Cocktail
Baked Ham with Apricot Bourbon Glaze
     Origin: American
Béarnaise Sauce
     Origin: France
Baileys Chocolatini Cocktail
     Origin: Traditional Cocktail
Baked Ham with Cornbread Apricot Stuffing
     Origin: American
Béchamel
     Origin: British
Baileys Espresso Martini Cocktail
     Origin: Traditional Cocktail
Baked Ham with Creole Mustard Glaze
     Origin: American
Béchamel Sauce
     Origin: France
Bajan Sweet Bread
     Origin: Barbados
Baked Ham with Marmalade Horseradish Glaze
     Origin: American
B52 Cocktail
     Origin: IBA
Bak Kut Teh
(Spicy Sparerib Soup)
     Origin: Malaysia
Baked Ham with Raspberry and Dijon Mustard Glaze
     Origin: American
Baba Ghanoush
     Origin: Middle East
Bakaliaropita
(Salt Cod Pie)
     Origin: Greece
Baked Kasha and Mushrooms
     Origin: Eastern Europe
Babka
(Meat and Potato Bake)
     Origin: Belarus
Bake Mete Pye
(Pie of Baked Meat)
     Origin: English
Baked Lobster Tail Soufflé
     Origin: South Africa
Babka Paska
(Ukrainian Easter Bread)
     Origin: Ukraine
Baked Alaska
     Origin: American
Baked Millet Biscuits
     Origin: Kenya
Babki s zavalkoj zavarnogo krema
(Babki with Custard Filling)
     Origin: Russia
Baked Apples
     Origin: British
Baked Millet Flour Bread
     Origin: Kenya
Bableves
(Bean Soup)
     Origin: Hungary
Baked Apples with Butter
     Origin: British
Baked or Boiled Arrowroot Pudding
     Origin: British
Bableves Csülökkel
(Bean Soup with Knuckle of Pork)
     Origin: Hungary
Baked Apples with Cream Cheese and Honey
     Origin: Libya
Baked Parsnips Irish Style
     Origin: Ireland
Babotee
     Origin: South Africa
Baked Apples with Sea-buckthorn
     Origin: Russia
Baked Pears with Butter
     Origin: British
Babotie
(Beef Pie)
     Origin: South Africa
Baked Bananas Gabon
     Origin: Gabon
Baked Persimmon Pudding
     Origin: New Zealand
Babute
(Curried Beef Meatloaf)
     Origin: Congo
Baked Beans in Tomato Fondue
     Origin: British
Baked Potato Soup
     Origin: British
Baby Carrots and Onions in Cream
     Origin: Ireland
Baked Beans with Nigerian Seasonings
     Origin: African Fusion
Baked Potato, Bacon and Egg Breakfast
     Origin: British
Bacardi Cocktail
     Origin: IBA
Baked Brown Trout
     Origin: Scottish
Baked Potatoes Stuffed with Cranberry Sauce
     Origin: British
Bachalu Gomes
(Salt Cod with Potatoes)
     Origin: Angola
Baked Burdock Root
     Origin: British
Baked Potatoes with Cheese
     Origin: Bulgaria
Bacon and Cabbage Soup
     Origin: Irish
Baked Cassava with Cane Syrup
     Origin: Guinea-Bissau
Baked Red Snapper
     Origin: Australia
Bacon and Deadnettle Strata
     Origin: British
Baked Cheesecake
     Origin: New Zealand
Baked Salmon with Tarragon
     Origin: Scottish
Bacon and Gruyere Frittata
     Origin: British
Baked Chicken in a Peanut Sauce
     Origin: Sierra Leone
Baked Salsify
     Origin: British
Bacon and Onion Soufflé
     Origin: British
Baked Chicken in Groundnut Sauce
     Origin: Tanzania
Baked Sausages with Apples, Oyster Mushrooms and Cider
     Origin: British
Bacon and Rice Creole
     Origin: Louisiana
Baked Cod and Egg Sauce
     Origin: Scottish
Baked Savoury Eggs
     Origin: British
Bacon Clapshot
     Origin: Scottish
Baked Cod with Double Gloucester Cheese
     Origin: British
Baked Savoury Lentils
     Origin: Britain
Bacon Froise
     Origin: British
Baked Cod with Ginger on Asparagus
     Origin: Australia
Baked Savoury Rice
     Origin: Britain
Bacon Sauce
     Origin: British
Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves
     Origin: British
Baked Scallops
     Origin: American
Bacwn Berw a Saws Persli
(Boiled Bacon and Parsley Sauce)
     Origin: Welsh
Baked Cod, Danish Style
     Origin: Denmark
Baked Snapper
     Origin: Bahamas
Baeckeofe
     Origin: German
Baked Eel
     Origin: Anguilla
Baked Tilapia with Pineapple and Black Beans
     Origin: Costa Rica
Bagels
     Origin: Jewish
Baked Egg and Shaggy Ink Caps
     Origin: British
Baked Tomatoes with Provençale Stuffing
     Origin: France
Bagna Caôda
(Anchovy Dipping Sauce)
     Origin: Piedmont
Baked Eggs
     Origin: Cuba
Baked Vanilla Cheesecake
     Origin: British
Bahamanian Baked Macaroni and Cheese
     Origin: Bahamas
Baked Fish with Vegetables
     Origin: Romania
Baked Whiskey-glazed Ham
     Origin: American
Bahamanian Bread Pudding
     Origin: Bahamas
Baked Gooseberry Pudding
     Origin: British
Bahamanian Ginger Beer
     Origin: Bahamas
Baked Green Bananas in Orange Syrup
     Origin: Tanzania

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

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.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.


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