Welcome to the Celtnet Recipes Page for 'G' Recipes

Welcome to Celtnet's 'G' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'G'. 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 'G' follow (limited to 100 recipes per page). There are 513 recipes in total:


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Gâlat dagga
(Tunisian Five Spice)
     Origin: Tunisia
Galinha Fritada
(Fried Chicken)
     Origin: Portugal
Garlic Pepper Chicken with Mozzarella
     Origin: American
Gâteau à L'Orange
     Origin: France
Galintine
(Galantype)
     Origin: English
Garlic Roasted Chicken
     Origin: American
Gâteau à la cacahuète
(Peanut Cakes)
     Origin: France
Gallego Español
(Spanish Chicken)
     Origin: Spain
Garlic Soup
     Origin: France
Gâteau Amandine
     Origin: France
Galo Soup
     Origin: Liberia
Garlic Spinach
     Origin: Italian
Gâteau Bigarreau
     Origin: British
Galyntine
     Origin: English
Garlic, Thyme and Lemon Pitta Bread
     Origin: Middle East
Gâteau Caraque
     Origin: France
Gambian Pepper Soup
     Origin: Gambia
Garum
(Fish Sauce)
     Origin: Roman
Gâteau Cendrillon
     Origin: France
Gambian Perch Benachin
     Origin: Gambia
Gateaux Piments
(Chilli Cakes)
     Origin: Mauritius
Gâteau chinoise
(Chinese Cake)
     Origin: France
Gambry à la Gabesienne
(Gabesian Shrimp Stew)
     Origin: Tunisia
Gazpacho Soup
     Origin: Spain
Gâteau de Savoie
(Savoy Cake)
     Origin: British
Game Chips
     Origin: Scottish
Gbegiri
(Bean Stew)
     Origin: Nigeria
Gâteau marbré à la Châtaigne
(Marble Cake with Chestnut Flour)
     Origin: France
Game Chips 2
     Origin: British
Gebackenes Euter
(Fried Cow's Udder)
     Origin: Germany
Gâteau marbré chocolat poire
(Marbled Chocolate Yoghurt Cake)
     Origin: France
Game Terrine
     Origin: British
Gebne Mankoushe
(Lebanese Cheese Pizza)
     Origin: Lebanon
Gâteau marbré de cacao
(Bitter Chocolate Marble Cake)
     Origin: France
Ganza
     Origin: Greece
Gebraaide Hoender
(Spiced Roast Chicken)
     Origin: South Africa
Gâteau Mont Blanc
     Origin: France
Garaasa
(Sudanese Flatbread)
     Origin: Sudan
Gebratene Schweinekoteletts im Wirsingkohl mit Pilz-Soße
(Fried Pork Chops in Savoy Cabbage with Mushroom Gravy)
     Origin: Germany
Gâteau Nougatine
(Nougat Cake)
     Origin: France
Garaasa be Dama
(Sudanese Flatbread with Meat)
     Origin: Sudan
Gedünsteter Rotkohl
(Braised Red Cabbage II)
     Origin: German
Gâteau Physalis
     Origin: British
Garaasa be Semna
(Sudanese Flatbread with Fruit)
     Origin: Sudan
Gedunstetes Rotkraut
(Stewed Red Cabbage)
     Origin: Germany
Gâteau Roxalanne
     Origin: France
Garam Masala
     Origin: India
Gedunstetes Rotkraut II
(Stewed Red Cabbage II)
     Origin: Germany
Gâteaux aux Marrons et au Chocolat
(Sweet Chestnut and Chocolate Gateaux)
     Origin: France
Garden Vegetable Hotpot
     Origin: British
Gedunstetes Sauerkraut
(Stewed Sauerkraut)
     Origin: Germany
Gül Şurubu
(Rose Syrup)
     Origin: Turkey
Garden-fresh Tomato Soup
     Origin: Italian
Gedunstetes Weisskraut
(Skillet Cabbage)
     Origin: Germany
Gabon Cucumber Salad
     Origin: Gabon
Gari Biscuits
     Origin: Ghana
Gefite Fish Pate
     Origin: Jewish
Gabon Mustard Chicken
     Origin: Gabon
Gari Foto
(Savoury Gari with Eggs)
     Origin: Ghana
Gefuellte Flaedle
(Filled Savoury Pancakes)
     Origin: Germany
Gadjar Murghi Meetha
(Chicken and Carrot Stew)
     Origin: India
Garibaldi Biscuits
     Origin: British
Gefuellte Maultaschen
(Filled German Ravioli)
     Origin: Germany
Gaelic Coffee
     Origin: IBA
Garidossalata
(Shrimp Salad)
     Origin: Greece
Gefuellte Pfannkuchen
(Filled Sweet Pancakes)
     Origin: Germany
Gaeng Pa-naeng
(Panang Curry)
     Origin: Thailand
Garlic and Chilli Squid with Linguine
     Origin: Italy
Gefuellte Tauben
(Stuffed Pigeons)
     Origin: Germany
Gaeng Som
(Thai Sour Curry)
     Origin: Thailand
Garlic and Yoghurt Sauce
     Origin: Turkey
Gefullt Krautroladen
(Stuffed Cabbage Rolls)
     Origin: Germany
Gai Pad Gratiem Prik Thai
(Garlic and Pepper Chicken)
     Origin: Thailand
Garlic Baguette
     Origin: Italy
Gefullte Kalbsbrust
(Stuffed Veal Breast)
     Origin: Germany
Gai Pud King
(Ginger and Chicken Stir Fry)
     Origin: Thailand
Garlic Chicken Pizza
     Origin: American
Gegrillte Bratwurst
(Grilled Bratwurst)
     Origin: Germany
Gaisburger Marsch
(Soup of Beef, Spaetzle and Potatoes)
     Origin: Germany
Garlic Chicken with Cabbage
     Origin: American
Gekochter Rotkohl
(Boiled Red Cabbage)
     Origin: German
Gajar Ka Halwa
(Carrot Halwa)
     Origin: India
Garlic Mustard and Spinach Ravioli
     Origin: Italian
Gekochtes Schweinefleisch
(Stewed Pork)
     Origin: Germany
Gala Apricot Cheesecake
     Origin: British
Garlic Mustard Greens Bhutuwa
     Origin: Fusion
Gelée de Genièvre
(Juniper Berry Jelly)
     Origin: France
Galantine Of Chicken
     Origin: France
Garlic Mustard in Lemon Sauce
     Origin: British
Gelée du Pomme au Calvados
(Crab Apple and Calvados Jelly)
     Origin: France
Galantine of Turkey
     Origin: France
Garlic Mustard Pesto
     Origin: Italian
Gelatine Easter Eggs
     Origin: American
Galatorboureko
     Origin: Germany
Garlic Mustard Pizza
     Origin: Italian
Gelato della Prugna
(Plum Gelato)
     Origin: Italy
Galettes Bretones
     Origin: France
Garlic Mustard Purée
     Origin: British
Gali Akpono
     Origin: sub-Saharan Africa
Garlic Oil
     Origin: Italian

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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 with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

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.

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.

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.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of 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.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

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.

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.

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.


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