Welcome to the Celtnet Recipes Page for 'H' Recipes

Welcome to Celtnet's 'H' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'H'. 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 'H' follow (limited to 100 recipes per page). There are 348 recipes in total:


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Habanero Hot Sauce
     Origin: American
Halva de Floarea Soarelui
(Sunflower Seed Paste Halva)
     Origin: Romania
Harvest Soup
     Origin: American
Habanero Peach Jam
     Origin: American
Halvah
     Origin: Jewish
Harvey Wallbanger Cocktail
     Origin: IBA
Habanero-peach Glazed Ham
     Origin: American
Halvah Fudge
     Origin: Greece
Hasaa Lawsa
     Origin: Libya
Hackbraten
(German Meatloaf)
     Origin: Germany
Halvah with Butter
     Origin: Albania
Haselnuss Halbmonde
(Hazelnut Crescent Biscuits)
     Origin: Germany
Haddock Fish Cakes
     Origin: British
Ham and Egg Pudding
     Origin: British
Haselnussmakronen
(Hazelnut Biscuits)
     Origin: Germany
Haddock Omelette
     Origin: British
Ham and Haddie Pie
     Origin: Scottish
Haselnusstorte
(Hazelnut Torte)
     Origin: Germany
Haddock Scramble
     Origin: British
Ham in Cava
     Origin: British
Hasenoehrle
(Hazelnut Torte)
     Origin: Germany
Haddock Wrapped in Bacon
     Origin: England
Ham Mousse
     Origin: British
Hasenpfeffer
(Braised Hare In Red Wine)
     Origin: Germany
Hadrians Spelt Bread
     Origin: British
Ham with Cherry Sauce
     Origin: American
Hash Brown Pizza Base
     Origin: America
Haebernes Mus
(Oatmeal Mush)
     Origin: Germany
Ham with Hot Mustard Fruit
     Origin: British
Hash Browns
     Origin: America
Haenau Cig Oen gyda Pannas a Chennin
(Layers of Lamb with Parsnips and Leeks)
     Origin: Welsh
Ham with Strawberry Sauce
     Origin: American
Hassa
(Libyan Gravy)
     Origin: Libya
Hafermehl-Banane Lebkuchen
(Oatmeal-Banana Honey Cakes)
     Origin: Germany
Ham with Vanilla and Champagne Glaze
     Origin: British
Hassoo
(Tunisian Meatball Soup)
     Origin: Tunisia
Hagebuttem Soup
(German Rose Hip Soup)
     Origin: Germany
Ham, Potato and Vegetable Salad
     Origin: British
Hastletes of Fruyt
(Roast Fruit)
     Origin: English
Haggis
     Origin: Scottish
Hamam Meshwi
(Char-grilled Pigeon)
     Origin: Egyptian
Hasty Martini Cocktail
     Origin: Traditional Cocktail
Haiken
(Pork and Prawn Egg Rolls)
     Origin: Mauritius
Hamburg Sour Soup
     Origin: Germany
Haunch of Venison with Maderia Sauce
     Origin: British
Hairball Salad with Saliva Dressing
     Origin: American
Hamburger Soup
     Origin: American
Havgitov Kufta
(Bulghur Wheat with Eggs and Tomatoes)
     Origin: Armenia
Hairst Bree
(Harvest Broth)
     Origin: Scottish
Hammelsuppe
(Mutton Soup)
     Origin: Germany
Havgitov Spanach
(Baked Spinach with Eggs)
     Origin: Armenia
Hairy Navel Cocktail
     Origin: Traditional Cocktail
Haniotiki Tourta
(Cretan Meat Pie)
     Origin: Greece
Haw and Wild Blackberry Oatmeal Crumble
     Origin: British
Haitian Cake
     Origin: Haiti
Hapai Hantue
(Filled Buckwheat Dumplings)
     Origin: Bhutan
Haw Jelly
     Origin: British
Haitian Rice and Beans
     Origin: Haiti
Hapalos Artos
(Soft Bread)
     Origin: Roman
Haw Pie
     Origin: British
Hajikami Ginger
     Origin: Japanese
Haraimi
(Spicy Fish)
     Origin: Libya
Haw Sauce
     Origin: British
Hake in Chermoula Mariande
     Origin: Morocco
Haraimi 2
(Fish in Spiced Sauce)
     Origin: Tunisia
Haw Wine
     Origin: British
Hakusai Nabe
(Temple of Jade, Nabe)
     Origin: Japan
Harakmasu Imbul
(Dublin Coddle)
     Origin: Sri Lanka
Haw, Mushroom, Chilli and Chocolate Sauce for Game
     Origin: British
Halászlé
(Fieherman's Soup)
     Origin: Hungary
Hararat
(Libyan Five-spice)
     Origin: Libya
Hawaiian Brunch Pizza
     Origin: American
Halawa Tahiniya
(Sesame Seed Paste Halva)
     Origin: Egypt
Haraymi
     Origin: Libya
Hawaiian Fisherman's Pie
     Origin: American
Haleakala Martini Cocktail
     Origin: Traditional Cocktail
Hare Bortsch
     Origin: British
Hawaiian Marinated Steak
     Origin: American
Halibut with Pine Nut and Parmesan Crust
     Origin: British
Harees
     Origin: United Arab Emirates
Hawthorn Berry Stew
     Origin: British
Halibut with Rice and Vegetables
     Origin: Cote dIvoire
Hareesa
     Origin: India
Hawthorn Blossom Brandy
(Hawthorn Blossom Brandy)
     Origin: British
Halloween Swamp Dip
     Origin: American
Hareless Potpies
     Origin: British
Hawthorn Blossom Wine
     Origin: Ancient
Halupki
(Stuffed Cabbage Rolls)
     Origin: Slovakia
Hari Chatni with Anardana
(Green Chutney with Pomegranate Seeds)
     Origin: North India
Hawthorn Jelly
     Origin: British
Halupki Stuffed with Buckwheat Groats
     Origin: Slovakia
Harira
     Origin: Djibouti
Hawthorn Soup
     Origin: British
Haluwa
(Carrot Sweetmeat)
     Origin: Zanzibar
Harira Krawiya
(Salad with Parmesan Cheese)
     Origin: Morocco
Hawthorn Spring Pudding
     Origin: British
Halva
     Origin: Iran
Harissa
     Origin: North Africa
Halva
     Origin: Lebanon
Hart rows
     Origin: English

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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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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...

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.

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.

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.

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.

The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.


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