Welcome to the Celtnet Recipes Page for 'M' Recipes

Welcome to Celtnet's 'M' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'M'. 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 'M' follow (limited to 100 recipes per page). There are 563 recipes in total:


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Mâche Sabayon with Parmesan Shavings
     Origin: France
Mackerel with Sea-buckthorn Marinade
     Origin: British
Maize Flour Pancakes
     Origin: British
Mêche with Parmesan and Gingered Scallops
     Origin: France
Macrell Ceinewydd
(New Quay Mackerel)
     Origin: Welsh
Maize Flour Waffles
     Origin: British
M&Ms Crispy Easter Eggs
     Origin: American
Macrows
     Origin: English
Majoranas Tokany
(Beef with Marjoram)
     Origin: Hungary
M'Baazi
     Origin: Kenya
Madammas Aljazar
     Origin: Libya
Make-ahead Mulled Wine Cake
     Origin: British
M'Chuzi wa Nyama
(Curried Beef)
     Origin: Zanzibar
Madarch a Chaws Pob
(Mushroom Rarebit)
     Origin: Welsh
Makerouns
(Macaroni)
     Origin: English
Maître d'Hôtel Butter
     Origin: British
Madeeda Hilba
     Origin: Sudan
Makhan Chicken
     Origin: India
Maître D'Hôtel Potatoes
     Origin: British
Madeira Cake
     Origin: British
Makher Taukari
(Fish Curry)
     Origin: Bangladesh
Ma'Loobet el Bedingan
(Aubergine, Lamb and Rice Casserole)
     Origin: Egypt
Madeira Cake French Toast
     Origin: British
Makke
     Origin: English
Ma'quda
(Potato Cakes with Coriander)
     Origin: Morocco
Madeira Cake II
     Origin: British
Makoud bil Djedj
(Chicken-stuffed Potato Rounds)
     Origin: Algeria
Maacouda with Potatoes
(Baked Potato Omelette)
     Origin: Tunisia
Madeira Cream Sauce
     Origin: France
Makovnjaca
(Poppy Seed Roll)
     Origin: Croatia
Maan Nezim Nzedo
(Fish Stew with Vegetables)
     Origin: Burkina Faso
Madeira Fingers
     Origin: England
Makubi
     Origin: Tanzania
Maandazi
(Swahili Doughnuts)
     Origin: Zanzibar
Madeira-baked Smithfield Ham
     Origin: British
Malardis
     Origin: English
Maasa
(Sweet Millet Fritters)
     Origin: Mali
Madeleines
     Origin: British
Malawi Curry Powder
     Origin: Malawi
Macadamia and Burnt Butter Biscuits
     Origin: Australia
Maelgi Rhost a Saws Bara Lawr
(Roast Monkfish and Laverbread Sauce)
     Origin: Welsh
Malawian Cabbage
     Origin: Malawi
Macadamia Butter Cookies with Dried Cranberries
     Origin: America
Mafé
     Origin: Senegal
Malay Chicken Kurma
     Origin: Malaysia
Macadamia Ginger Biscuits
     Origin: Australia
Maffe
     Origin: Gambia
Malaysian Beriani
     Origin: Malaysia
Macadamia Nut and Toffee Tart
     Origin: Australia
Maffe aux Legumes Arachid
(Beef or Lamb in Peanut Butter)
     Origin: Senegal
Malaysian Kurma Powder
     Origin: Malaysia
Macadamia Nut Butter
     Origin: Australia
Maffi Hakko
     Origin: Guinea
Malaysian Lamb Rendang
     Origin: Malaysia
Macadamia Nut Cake with Caramel Sauce
     Origin: Australia
Magic Lamb
     Origin: Namibia
Malian Fish Stew
     Origin: Mali
Macadamia Nut Cheesecake
     Origin: American
Magrood
(Libyan Date Biscuits)
     Origin: Libya
Mallow Leaf Gumbo
     Origin: British
Macadamia Sponge Pudding with Chocolate Fudge Sauce
     Origin: Australia
Maharagwe
(Spiced Red Beans in Coconut Milk)
     Origin: Kenya
Mallow Leaf Peanut Sauce
     Origin: Fusion
Macadamia Tart
     Origin: Australia
Maharashtrian Masala Bhat
(Spicy Maharashtrian Rice)
     Origin: India
Mallow Leaf Powder
     Origin: British
Macaroni and Cheese with Blewits
     Origin: American
Maharggwe
(Vegetables and Beans)
     Origin: Burundi
Mallow Leaf Stew II
     Origin: African Fusion
Macaroni Cheese
     Origin: British
Mahluta Çorbası
(Red Lentil Soup)
     Origin: Turkey
Mallow Leaves
     Origin: British
Macaroni Pie
     Origin: American
Mahshy
(Aubergine Stuffed with Rice)
     Origin: Egypt
Mallow Soup
     Origin: British
Macaroon Sponge Cake
     Origin: British
Mai-Tai Cocktail
     Origin: IBA
Mallow Stew
     Origin: British
Macaroons
     Origin: British
Maidd ac Ŵy
(Egg Whey)
     Origin: Welsh
Mallow-leaf Stew
     Origin: African Fusion
Macarra with Citi
(Chicken with Peanuts and Palm Oil)
     Origin: Guinea-Bissau
Maiden's Prayer Cocktail
     Origin: Traditional Cocktail
Malted Granary Loaf
     Origin: British
Macedonian Souvlaki
     Origin: Macedonia
Maids of Honour
     Origin: England
Malu Abulthiyal
(Fish Curry with Fragrant Masala)
     Origin: Sri Lanka
Mackerel and Crème Fraîche Pizza
     Origin: British
Maidstone Biscuits
     Origin: English
Malva Pudding
     Origin: South Africa
Mackerel Escabeche
     Origin: France
Maigret de canards aux litchis
(Maigret of Duck with Lychees)
     Origin: France
Mamaliga
     Origin: Moldova
Mackerel Fish Cakes
     Origin: British
Maitake Mushroom Rice Pilaf
     Origin: America
Mamaliga cu Brinze
(Polenta with Feta Cheese)
     Origin: Romania
Mackerel Stew with Wild Mushrooms
     Origin: Ancient
Maize Flour Bread
     Origin: American
Mackerel with Chanterelles and Red Pepper Sauce
     Origin: Italy
Maize Flour Noodles
(Maize Flour Noodles)
     Origin: Fusion

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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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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.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

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.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

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 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.

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.

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.

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.


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