Welcome to the Celtnet Recipes Page for 'N' Recipes

Welcome to Celtnet's 'N' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'N'. 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 'N' follow (limited to 100 recipes per page). There are 136 recipes in total:


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Nõgesesupp
(Nettle Soup with Egg Garnish)
     Origin: Estonia
Nettle Soup
     Origin: British
Nila Bumbu Acar
(Sour Spicy Carp)
     Origin: Indonesia
Nürnberg-Braten-Bein von Schweinefleisch
(Nuremberg Roast Leg Of Pork)
     Origin: Germany
Nettle Syrup
     Origin: British
Nine-bean Soup
     Origin: American
N'Dizi na Kasted
(Banana Custard)
     Origin: Zanzibar
Nettle Tagliatelle
     Origin: British
Niter Kebbeh
(Spiced Ghee)
     Origin: Ethiopia
Nachinka iz Fasoli
(Red Bean Paste)
     Origin: Georgia
Neusskuchen
(Nut Cake)
     Origin: Germany
Nkatenkwan
(Ghanaian Peanut Soup)
     Origin: Ghana
Naeamia be Dakwa
     Origin: Sudan
New England Clam Chowder
     Origin: American
Nkrakra
(Beef and Vegetable Stew)
     Origin: Ghana
Naeamia be Wayka
     Origin: Sudan
New Mexico Powder
     Origin: American
No Bake Cheesecake
     Origin: British
Naga Curry
     Origin: Fusion
New Potatoes Braised in Sour Cream
     Origin: Russia
No Bean Crockpot Chili
     Origin: American
Nam Prik Num
(Thai Chilli and Tomato Dip)
     Origin: Thailand
New York Minestrone
     Origin: American
No Crust Easter Pie
     Origin: American
Namibian Black-eyed Peas
     Origin: Namibia
New Zealand Fish Pie
     Origin: New Zealand
No-bake Cheesecake 3
     Origin: Scotland
Naples Bisket
     Origin: British
New Zealand Scones
     Origin: New Zealand
No-bake Cheesecake II
     Origin: American
Napoleonhattar
(Napoleon's Hat)
     Origin: Sweden
Ngalakh
     Origin: Senegal
No-bake Cheesecake IV
     Origin: American
Navarin d'agneau
(Navarin of Lamb)
     Origin: France
Ngege with Peanut Sauce
     Origin: East Africa
No-bake Chocolate Cake
     Origin: British
Navarin of Lamb
     Origin: France
Nhopi
(Maize Meal with Pumpkin)
     Origin: Zimbabwe
No-bake Lemon Cheesecake
     Origin: American
Ndizi na Nyama
(Plantains with Meat)
     Origin: East Africa
Nigerian Beef and Sausage
     Origin: Nigeria
Nockerl
(Hungarian Noodles)
     Origin: Hungary
Nectarine Brownies
     Origin: British
Nigerian Buns
     Origin: Nigeria
Nohutlu Pilav
(Pilaf with Chickpeas)
     Origin: Turkey
Nederlander Bloemen Sprits
(Chocolate And Cinnamon Flowers)
     Origin: Netherlands
Nigerian Chicken Stew
     Origin: Nigeria
Noisettes de Chevreuild Saint Huber
(Venison St Hubert)
     Origin: French
Nederlander Boterkoeken
(Chocolate And Cinnamon Flowers)
     Origin: Netherlands
Nigerian Chicken Yassa
     Origin: Nigeria
Noisettes de veau à l'Italienne
(Italian-style Noisettes of Veal)
     Origin: France
Negroni Cocktail
     Origin: IBA
Nigerian Fresh Fish Pepper Soup
     Origin: Nigeria
Noisettes of Lamb
     Origin: British
Nepalese Mustard Greens Bhutuwa
     Origin: Nepal
Nigerian Fried Rice
     Origin: Nigeria
Noodles and Tofu
     Origin: Fusion
Nepalese Pumpkin-vine Tips
     Origin: Nepal
Nigerian Goat Stew
     Origin: Nigeria
Norfolk Dumplings
     Origin: France
Nettle Ale
     Origin: British
Nigerian Groundnut Soup
     Origin: Nigeria
Norfolk Fisherman's Pie
     Origin: England
Nettle Aloo
     Origin: Fusion
Nigerian Guinea Fowl Stew
     Origin: Nigeria
Norfolk Knobs
     Origin: England
Nettle and Herb Greens
     Origin: British
Nigerian Meat Pasties
     Origin: Nigeria
Nori Rice with Oyster Mushrooms
     Origin: Fusion
Nettle and Sesame Seed Sauce
     Origin: African Fusion
Nigerian Meat Pie
     Origin: Nigeria
Nori-crusted Sirloin with Shiitake Mushrooms and Wasabi
     Origin: Fusion
Nettle and Smoked Fish Stew
     Origin: African Fusion
Nigerian Pancakes with Prawns
     Origin: Nigeria
Nori-wrapped Mochiko Chicken
     Origin: American
Nettle and Wild Garlic Soup
     Origin: British
Nigerian Peanut Fool
     Origin: Nigeria
Nori-wrapped Mochiko Pork
     Origin: American
Nettle Beer
     Origin: American
Nigerian Pepper Soup Seasonings
     Origin: Nigeria
Normandy Cheesecake
     Origin: British
Nettle Greens and Peanut Stew
     Origin: African Fusion
Nigerian Sausage Rolls
     Origin: Nigeria
Normandy Chicken
     Origin: France
Nettle Leaf Beer
     Origin: British
Nigerian Scotch Eggs
     Origin: Nigeria
North African Beef with Green Beans
     Origin: North Africa
Nettle Leaf Greens
     Origin: British
Nigerian Spiced Chicken Pepper Soup
     Origin: Nigeria
North African Kebabs
     Origin: North Africa
Nettle Pâté
     Origin: British
Nigerian Spiced Goat Meat Pepper Soup
     Origin: Nigeria
North African Vegetable Stew
     Origin: North Africa
Nettle Purée
     Origin: British
Nigerian Spiced Mixed Meat Pepper Soup
     Origin: Nigeria
North Indian Stuffed Okra
     Origin: North India
Nettle Purée and Oatmeal Cakes
     Origin: British
Nigerian Spicy Scrambled Eggs
     Origin: Nigeria
Nettle Purée Fritters
     Origin: British
Nigerian Spinach and Egg Stew
     Origin: Nigeria

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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 Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

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.

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 History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

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.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based 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.


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