Welcome to the Celtnet Recipes Page for 'K' Recipes

Welcome to Celtnet's 'K' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'K'. 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 'K' follow (limited to 100 recipes per page). There are 322 recipes in total:


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Köömnekeeks
(Estonian Caraway Tea Cake)
     Origin: Estonia
Kalbfleisch-Koteletts mit Kirschsoße
(Veal Cutlets With Cherry Sauce)
     Origin: Germany
Kariokor Nyama ya Kuchoma
(Barbecued Meat, as in the Nairobi Market)
     Origin: Kenya
Königsberg Meatballs
     Origin: Germany
Kalbfleisch-Umläufe mit Gemüse
(Veal Rounds with Vegetables)
     Origin: Germany
Karkanji
     Origin: Chad
Köttbullar
(Swedish Meatballs)
     Origin: Sweden
Kalbsbries Imperial
(Sweetbreads with Paprika Sauce)
     Origin: Germany
Karoo Roast Ostrich Steak
     Origin: Swaziland
Küchenlatein
(Danish Braid)
     Origin: Denmark
Kalbsbrust mit Krauterfullung
(Veal Breast with Herb Stuffing)
     Origin: Germany
Kartaeuserkloesse
(Carthusian Dumplings)
     Origin: Germany
Kaçamak
     Origin: Turkey
Kalbsschnitzel mit Feinen Gemusen
(Veal Fillets with Vegetables)
     Origin: Germany
Kartoffelklosse
(Potato Dumplings)
     Origin: Germany
Ka'ak Biscuits
     Origin: Lebanese
Kalbsschnitzel mit Joghurt
(Veal Fillets with Yoghurt)
     Origin: Germany
Kartoffelknoedel
(Potato Dumplings)
     Origin: Germany
Kaab el Ghzal
(Gazelle's Horns)
     Origin: Morocco
Kalduni
(Russian Dumplings)
     Origin: Russia
Kartoffelkratzet
(German Potato Cake)
     Origin: Germany
Kaak Halkoom
(Libyan Gazelle Horn Pastries)
     Origin: Libya
Kalduni a la Hongroise
(Russian Dumplings in a Hungarian Sauce)
     Origin: Russia
Kartoffelloibla
(Swabian Croquettes)
     Origin: Germany
Kaak Lebi Hilw
(Orange and Cumin Biscuits)
     Origin: Libya
Kalduni with Stroganoff-style Sauce
     Origin: Russia
Kartoffelpfannkuchen
(Potato Pancakes)
     Origin: Germany
Kabaar
(Baked Potato Omelette)
     Origin: Tunisia
Kale à la Polonaise
     Origin: British
Kartofli Kazmag
(Potato Crust)
     Origin: Ukraine
Kachumbari
     Origin: Rwanda
Kale and Ash Key Stew
     Origin: African Fusion
Kartopliana Nachynka
(Potato and Cheese Filling For Vareniki)
     Origin: Ukraine
Kadee
     Origin: Middle East
Kale with Cream
     Origin: Ireland
Kartopliana Nachynka II
(Potato and Cheese Filling For Vareniki II)
     Origin: Ukraine
Kae Atar Wot
(Ethiopian Green Pea Soup)
     Origin: Ethiopia
Kalia
(Garlic Mustard Greens Bhutuwa)
     Origin: Bangladesh
Karvarma-Kebap ot Sinsko Meso
(Pork in Tomato Sauce)
     Origin: Bulgaria
Kaerakile
(Fermented Oat Flummery)
     Origin: Estonia
Kalte Ente
(Cold Duck)
     Origin: Germany
Kascaron
(Deep Fried Rice and Coconut Balls)
     Origin: Germany
Kaesekuchen
(Cheesecake)
     Origin: Germany
Kalter Kartoffelsalat
(Cold Potato Salad)
     Origin: Germany
Kasespatzle
(Spaetzle Cheese Noodles)
     Origin: Germany
Kaesetorte
(Cheese Torte)
     Origin: Germany
Kamikaze Cocktail
     Origin: IBA
Kashata
     Origin: East Africa
Kaesmus
(Cheese Mush)
     Origin: Germany
Kammerjunker Biscuits
     Origin: Denmark
Kashata na nazi
(Ugandan Coconut Candy)
     Origin: Uganda
Kaessuppe
(Cheese Soup)
     Origin: Germany
Kammon Hoot
     Origin: Libya
Kastaneli Pasta
(Chestnut Cake)
     Origin: Turkey
Kafta de Sardine Grillé
(Grilled Sardine Kofta)
     Origin: Algeria
Kanda ti Nyma
     Origin: Central African Republic
Katami Satsabeli Baga
(Sauerkraut Filling for Vareniki)
     Origin: Georgia
Kahk bi Loz
(Almond Bracelets)
     Origin: Egypt
Kangaroo Fillet with Redcurrant Reduction Sauce
     Origin: Australia
Katchourie
     Origin: Trinidad
Kahlua Baked Easter Ham
     Origin: American
Kangchu Maroo
(Pig's Trotter Tshoem)
     Origin: Bhutan
Katzeng'schrei
(Caterwauling)
     Origin: Germany
Kahlua Cake
     Origin: American
Kansiyé
     Origin: Guinea
Kayanos
(Scrambled Eggs and Tomatoes)
     Origin: Greece
Kahvalti Corekleri
(Turkish Breakfast Buns)
     Origin: Turkey
Kanyah
     Origin: Sierra Leone
Kayisili Kuskus
(Apricot Couscous)
     Origin: Turkey
Kai Look Koei
(Son-in-law Eggs)
     Origin: Thailand
Kanyah II
     Origin: Liberia
Kazackie cyplenok i griby
(Cossack Chicken and Mushrooms)
     Origin: Russia
Kail Brose
     Origin: Scottish
Kapenta
     Origin: Zambia
Kazackoe tushjonoe mjaso ovechki
(Cossack Braised Lamb)
     Origin: Russia
Kaimati
(Sweet Dumplings)
     Origin: Zanzibar
Kapernschnitzel
(Veal Cutlets With Capers)
     Origin: Germany
Kazackoe zharkoe
(Cossack Roast)
     Origin: Russia
Kakavia
(Fish Soup)
     Origin: Greece
Kapuska and Kielbasa
(Sauerkraut and Kielbasa)
     Origin: Germany
Kazakh Chai
(Kazakh Tea)
     Origin: Kazakhstan
Kalamar Tava
(Turkish Tartar Sauce for Seafood)
     Origin: Turkey
Kapusniak
(Sauerkraut Soup)
     Origin: Poland
Kazakh Halvah
     Origin: Kazakhstan
Kalamar Tava
(Turkish Fried Calamari)
     Origin: Turkey
Kapusta s, kotor kurjat mjas
(Cabbage with Smoked Meats)
     Origin: Russia
Kazakh Shashlik
     Origin: Kazakhstan
Kalbfleisch Fricassee
(Veal Fricassee)
     Origin: Germany
Kara'a
(Spiced Pumpkin Dip)
     Origin: Libya
Kazakiye Riz
(Kazkah Rice)
     Origin: Kazakhstan
Kalbfleisch mit dem Kraut-Anfüllen
(Veal with Herb Stuffing)
     Origin: Germany
Karabakh Khorovats
(Skewered Pork with Pomegranate Syrup)
     Origin: Azerbaijan
Ke'lagu'in Uhang
(Prawns and Peppers)
     Origin: Guam
Kalbfleisch mit Schaf-Käse
(Veal With Sheep's Cheese)
     Origin: Germany
Karabakh Loby
(String Beans in Sour Cream and Tomato Sauce)
     Origin: Azerbaijan
Kebab Halla
(Stewed Beef)
     Origin: Egypt
Kalbfleisch-Hieb mit Apfel Spaetzle
(Veal Chop With Apple Purée Spaetzle)
     Origin: Germany
Karadut Receli
(Mulberry Jam)
     Origin: Turkey
Kalbfleisch-Koteletts mit Kapriolen
(Veal Cutlets With Capers)
     Origin: Germany
Karamu Chicken
     Origin: Kenya

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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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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.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

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.

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.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

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...


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