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Welcome to Celtnet's 'F' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'F'. 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 |
| Fårikål (Lamb and Cabbage Stew) Origin: Norway | Feijoda Origin: Brazil | Fillet of Beef with Green and Red Peppercorn Sauce Origin: British |
| Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania | Feines Buttergebaeck (Fancy Butter Cookies) Origin: Germany | Fillet of Beef with Tasmanian Pepper Berries Origin: Australia |
| Fagato Alla Veneziana (Venetian Liver) Origin: Italian | Fenkel in Soppes (Fennel in Sauce) Origin: English | Fillet of Salmon with Green Couscous Origin: Fusion |
| Faggots Origin: England | Fennel and Almond Soup Origin: North Africa | Fillets of Beef Pompadour Origin: British |
| Fah-Fah (Soupe Djiboutienne) Origin: Djibouti | Fennel and Gooseberry Sauce Origin: British | Filo/Phyllo Pastry Origin: British |
| Fairy Peppers Origin: British | Fennel au Gratin with Citrus Crust Origin: Germany | Fines Herbes Origin: France |
| Fairy Ring Champignon Omelette Origin: France | Fennel Vinaigrette Dressing Origin: Italian | Finnian Haddie Origin: Scottish |
| Fairy Ring Champignon Soup Origin: France | Festive Sprouts Origin: British | Finnish Cloudberry Jelly Origin: Finland |
| Fakes (Lentil Soup) Origin: Greece | Fetat Fuul (Broad Bean Stew) Origin: Libya | Finnish Fish Soup Origin: Finland |
| Fakhthat Karoof Fil Forn (Libyan Roast Leg of Lamb) Origin: Libya | Feteeret el Sabanekh wa Lisan el Asfour (Spinach and Orzo Pasta Pie) Origin: Egypt | Finnish Rowanberry Jelly Origin: Finland |
| Falafel Origin: Middle East | Fettat Adis Origin: Sudan | Firigisi za Kuku (Chicken Gizzard Appetizer) Origin: Tanzania |
| Falscher Hase (False Hare) Origin: Germany | Fettucine Alfredo Origin: Italian | Firni (Ground Rice Blancmange) Origin: India |
| Faluda Origin: Pakistan | Fettucine with Sun-Dried Tomatoes and Basil Origin: Italian | Fish and Bacon Casserole Origin: British |
| Family Spaghetti Sauce Origin: Italian | Feuerzangenbowle (Christmas Flaming Mulled Wine) Origin: Germany | Fish and Cheese Chowder Origin: American |
| Fante Kotokyim (Crab Meat Sauce) Origin: Ghana | Ffagod (Faggots) Origin: Welsh | Fish and Dried Mallow Leaf Stew Origin: African Fusion |
| Fante Mbire Flowee (Beef and Mushroom Soup) Origin: Ghana | Ffagod Traddodiadol (traditioanl Faggots) Origin: Welsh | Fish and Fennel Sauté Origin: British |
| Fari Masa Origin: Niger | Fferins Cnau Coco (Coconut Sweets) Origin: Welsh | Fish and Greens Origin: Central Africa |
| Farina Pie Origin: Bermuda | Ffiled Pupur Cig Eidion (Fillet of Beef with Pepper Sauce) Origin: Welsh | Fish and Onions in Tomato Sauce Origin: West Africa |
| Farka (Couscous Breakfast) Origin: Tunisia | Fflan Cenin a Phys (Stuffed Herring) Origin: Welsh | Fish Andalouse Origin: France |
| Farmhouse Cake Origin: British | Fidget Pie ( Fidget Pie) Origin: England | Fish Aspic Jelly Origin: British |
| Farofa (Fried Cassava Flour) Origin: Brazil | Field Mushrooms in Buttermilk Origin: British | Fish Calulu Origin: Angola |
| Faseoli virides et cicer (Runner Beans and Chickpeas) Origin: Roman | Fiery Chicken Jalfrezi Origin: African Fusion | Fish Creole Origin: Louisiana |
| Fasole "Minīită" ("False" Beans) Origin: Romania | Fife Broth Origin: Scottish | Fish Dopeaja Origin: Bangladesh |
| Fasooleyah Khodra bi Zeit (Saudi Green Bean Salad) Origin: Saudi Arabia | Fifty-fifty Martini Cocktail Origin: Traditional Cocktail | Fish Espagnole Origin: Spain |
| Fassolada (White Bean Soup) Origin: Greece | Fig Sweetmeats Origin: British | Fish Fumet Origin: France |
| Fassolia Xera Salata (White Bean Salad) Origin: Greece | Fijian Chicken Curry Origin: Fijian | Fish in Aspic Origin: British |
| Fassoulia (Green Bean Stew) Origin: Armenia | Fijian Goat Curry Origin: Fijian | Fish in Barley Bread Origin: Ancient |
| Fat Hen Spread Origin: British | Fijian Mango Pickle Origin: Fijian | Fish in Coconut Milk Origin: Australia |
| Fattoush Origin: Middle East | Fijian Raita Origin: Fijian | Fish in Mustard Oil Origin: Bangladesh |
| Fava Pure e Cicorielle (Mashed Broad Beans with Potatoes and Chicory) Origin: Italian | Filé Gumbo Origin: Louisiana | Fish in Orange and Caraway Sauce Origin: Mediterranean |
| Favignana Tuna Origin: Italy | Filetes in galyntyne Origin: English | Fish in Sauce Bercy Origin: British |
| Favourite Crockpot Chili Origin: American | Filfil Harr Mahshi bil Hoot Origin: Libya | Fish in Vine Leaves Origin: Greek |
| Feather Icing Origin: British | Filipino Cassava Cake Origin: Philippines | |
| Feijoada Moçambicana (Mozambican Bean Stew) Origin: Mozambique | Filled Mini Cucumbers Origin: Germany |
| 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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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.
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.
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.
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.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
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.
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?
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
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.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet