Welcome to the Celtnet Recipes Page for 'C' Recipes

Welcome to Celtnet's 'C' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'C'. 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:

  Alphabetical Listing   Recipe Search   Region of the World
  Historical Period   Meal Type   Guide to Herbs
  Guide to Spices   Glossary of Culinary Terms   

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 'C' follow (limited to 100 recipes per page). There are 1533 recipes in total:


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Côte De Veau Flambées à La Crème
(Côte De Veau Flambées with Cream)
     Origin: France
Cachupa Rica
     Origin: Cape Verde
Cajun Paté
     Origin: Cajun
Caakiri
     Origin: West Africa
Cachupa Rica II
     Origin: Cape Verde
Cajun Pepper Steak
     Origin: Cajun
Cabbage and Bacon
     Origin: Ireland
Cachupinha
     Origin: Cape Verde
Cajun Praline Pecan Fudge
     Origin: Cajun
Cabbage and Pineapple Salad
     Origin: West Africa
Café Brulot
     Origin: British
Cajun Prawn Salad
     Origin: Cajun
Cabbage Jambalaya
     Origin: Cajun
Café Crème au Beurre
(French Coffee Buttercream Icing)
     Origin: France
Cajun Quiche
     Origin: Cajun
Cabbage Pastie
     Origin: Moldova
Café de Olla II
     Origin: Mexico
Cajun Red Dipping Sauce
     Origin: Cajun
Cabbage Soup
     Origin: Liberia
Cafe de Olla
     Origin: Mexico
Cajun Red Hots
     Origin: Cajun
Cabbage Soup with Spicy Meatballs
     Origin: Liberia
Cafe Royale
     Origin: Liqueur Coffee
Cajun Ribs
     Origin: Cajun
Cabbage with Chicken
     Origin: Guyana
Caipirinha Cocktail
     Origin: IBA
Cajun Rotelle and Red Beans
     Origin: Cajun
Cabbage With Provençale Stuffing
     Origin: France
Caipiroska Cocktail
     Origin: IBA
Cajun Rustic Rub
     Origin: Cajun
Caboches in Potage
(Cabbage Stew)
     Origin: English
Cajun Beans over Cornbread
     Origin: Cajun
Cajun Salmon Steaks
     Origin: Cajun
Cacık
(Cucumber and Yoghurt Salad)
     Origin: Turkey
Cajun Blackened Fish/Meat
     Origin: Cajun
Cajun Sausage and Shrimp Skewers
     Origin: Cajun
Cacen Blât Cwrens Duon
(Blackcurrant Pie)
     Origin: Welsh
Cajun Blackening Spices
     Origin: Cajun
Cajun Seafood and Noodles
     Origin: Cajun
Cacen Blât Gwsberis
(Gooseberry Pie)
     Origin: Welsh
Cajun Brew Pork'n'Beans
     Origin: American
Cajun Seafood Chowder
     Origin: Cajun
Cacen Blât Llus
(Bilberry Pie)
     Origin: Welsh
Cajun Chicken and Seafood Gumbo
     Origin: Cajun
Cajun Shrimp and Oyster Jambalaya
     Origin: Cajun
Cacen Blât Mwyar Duon
(Blackberry Pie)
     Origin: Welsh
Cajun Chicken Casserole
     Origin: Cajun
Cajun Shrimp Balls
     Origin: Cajun
Cacen Blât Riwbob
(Rhubarb Pie)
     Origin: Welsh
Cajun Chili Pork
     Origin: Cajun
Cajun Shrimp-stuffed Pistolettes
     Origin: Cajun
Cacen Ddathlu Tŷ Fferm
(Farmhouse Celebration Cake)
     Origin: Welsh
Cajun Crayfish Bread
     Origin: Cajun
Cajun Smothered Potatoes
     Origin: Cajun
Cacen De Cymreig
(Welsh Tea Cakes)
     Origin: Welsh
Cajun Crayfish Cornbread
     Origin: Cajun
Cajun Sour Cream Cornbread
     Origin: Cajun
Cacen Farmor
(Marble Cake)
     Origin: Welsh
Cajun Dynamite Dust
     Origin: Cajun
Cajun Squash Casserole
     Origin: Cajun
Cacen Ferwi
(Boiled Cake)
     Origin: Welsh
Cajun Fig and Pecan Pie
     Origin: Cajun
Cajun Sticky Chicken
     Origin: Cajun
Cacen Ffrwythau
(Fruit Cake)
     Origin: Welsh
Cajun Fried Rice
     Origin: Cajun
Cajun Strata
     Origin: American
Cacen Ffrwythau Ysgafn
(Light Fruit Cake)
     Origin: Welsh
Cajun Gravy
     Origin: Cajun
Cajun Stuffed Peppers
     Origin: Cajun
Cacen Foron Gydag Eisin Oren
(Carrot Cake with Orange Icing)
     Origin: Welsh
Cajun Gumbo
     Origin: Cajun
Cajun Sweet Pepper Sauce
     Origin: Cajun
Cacen Furum Nadolig
(Yeasty Christmas Cake)
     Origin: Welsh
Cajun Hot Sauce
     Origin: Cajun
Cajun Tabasco Wings
     Origin: Cajun
Cacen Gneifio
(Shearing Cake)
     Origin: Welsh
Cajun Lemon Sweet Dough Pies
     Origin: Cajun
Cajun Three Pepper Bread
     Origin: Cajun
Cacen Gri
(Currant Rounds)
     Origin: Welsh
Cajun Marinade
     Origin: Cajun
Cajun Vinegar
     Origin: Cajun
Cacen Nadolig Mam
(Mam's Christmas Cake)
     Origin: Welsh
Cajun Martini Cocktail
     Origin: Traditional Cocktail
Cajun-style Baked Fish
     Origin: Cajun
Cacen Siocled
(Chocolate Cake)
     Origin: Welsh
Cajun Meat Pies
     Origin: Cajun
Cake aux olives et samoun
(Cake with Olives and Salmon)
     Origin: France
Cacen y Mans
(Manse Cake)
     Origin: Welsh
Cajun Meatball Stew
     Origin: Cajun
Cake Doughnuts
     Origin: British
Cacenau Aberhonddu
(Brecon Light Cakes)
     Origin: Welsh
Cajun Meatballs
     Origin: Cajun
Cala
(Coconut Candy)
     Origin: Aruba
Cacenni Corgimwch ac Eog â Iogwrt Mintys
(Prawn and Salmon Fishcakes with Minted Yoghurt)
     Origin: Welsh
Cajun Meatloaf with Sweet Pepper Sauce
     Origin: Cajun
Calabrese Mushroom Chili
     Origin: American
Cacenni Cranc ac Eog â Iogwrt Mintys
(Crab and Salmon Fishcakes with Minted Yoghurt)
     Origin: Welsh
Cajun Mussels
     Origin: Cajun
Cacenni Lemwn Bychan
(Little Lemon Slices)
     Origin: Welsh
Cajun Onion Soup
     Origin: Cajun

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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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Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

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.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.


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