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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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 940 recipes in total:


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

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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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Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

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.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.


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