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Welcome to Celtnet's 'O' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'O'. 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 |
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| O Jo Jo Meat Balls Origin: Nigeria | Ogi Origin: West Africa | Oldbury Tart Origin: English |
| Oa Pnikta (Poached Egg in White Wine) Origin: Roman | Oignons à la Monégasque (Salzburg Spoon Sweets) Origin: Monaco | Olivarum Conditurae (Olive and Celery Tapeande) Origin: Roman |
| Oak Leaf Mead Origin: Ancient | Oil Pastry Origin: British | Olive Tortilla Origin: Chile |
| Oak Leaf Melomel Mead Origin: Welsh | Oita Yanniotiki (Yannia Cheese Pie) Origin: Greece | Oloklero gemismeno podi toy arniou (Whole Stuffed Leg of Lamb) Origin: Greece |
| Oarweed Chips Origin: British | Ojojo Origin: Nigeria | Olusatra (Celery with Raisin Sauce) Origin: Roman |
| Oat and Barley Milk Cakes Origin: Ancient | Okra and Cassava Leaf Soup Origin: Liberia | Oluwombo Origin: Uganda |
| Oat and Currant Biscuits Origin: British | Okra and Greens Origin: Central Africa | Omelet Cu Brinza Si Ciapa Verde (Omelette with Cheese and Onions) Origin: Russia |
| Oat and Raisin Biscuits Origin: Britain | Okra and Millet Flour Pap Origin: West Africa | Omelette Arnold Bennet Origin: British |
| Oat Pizza Base Origin: Italy | Okra Fungi Origin: British Virgin Islands | Omelette Parmentier ( Omelette Parmentier) Origin: British |
| Oat Scones Origin: Scottish | Okra in Tamarillo Sauce Origin: African Fusion | Omm 'Ali (Egyptian Chocolate Cake) Origin: Egypt |
| Oatcake Brewis Origin: British | Okra Rice and Red-oil Fish Origin: Liberia | One Pot Chicken with Sauce Origin: American |
| Oatcakes Origin: Ancient | Okra Soup Origin: Fusion | One-Two-Three-Four Cake Origin: American |
| Oaten Honeycomb Origin: Northern Ireland | Okra with Seaweed Paste Origin: Fusion | Onion Bhaji Origin: India |
| Oatmeal Bacon Pancakes Origin: Ireland | Okrochka (Greek Cold Fennel and Yoghurt Soup) Origin: Greece | Onion Salad with Honey Origin: Andorra |
| Oatmeal Cakes Origin: Scottish | Okroshka (Chilled Meat and Vegetable Soup) Origin: Russia | Onion Savoury Origin: Britain |
| Oatmeal Cranberry Cookies Origin: American | Old Bay Seasoning Mix Origin: American | Onion Soup Mix Origin: American |
| Oatmeal Fudge Cookies Origin: American | Old Country Martini Cocktail Origin: Traditional Cocktail | Onion Soup with Cheese Origin: Czech |
| Oatmeal Gingerbread Origin: Scottish | Old Faashioned Cocktail Origin: IBA | Onion, Carrot and Cabbage Flan Origin: British |
| Oatmeal Pap Origin: Liberia | Old Fashioned Barley Sugar Origin: British | Onion-orange Lamb Roast Origin: British |
| Oatmeal Pastry Dough Origin: British | Old Fashioned Carrot Pudding Origin: British | Onions Stuffed with Beef and Mushroom Filling Origin: British |
| Oatmeal Porridge Origin: Jamaica | Old Fashioned Cream Scones Origin: British | Onions Stuffed with Meat and Mushrooms Origin: Czech |
| Oatmeal Posset Origin: Scottish | Old Man River Pudding Origin: British | Onions Stuffed with Nettle Purée Origin: Britain |
| Obe Ata (Nigerian Pepper Soup) Origin: Nigeria | Old Milwaukee Rye Bread Origin: American | Onions Stuffed with Savoury Lentils Origin: Britain |
| Obe Eja Dindin (Fried Fish Stew) Origin: Nigeria | Old Time Vanilla Ice Cream Origin: British | Onions Stuffed with Savoury Rice Origin: Britain |
| Obe Eja Tutu (Fresh Fish Stew) Origin: Nigeria | Old-fashioned Burnt Sugar Cake (Old-fashioned Burnt Sugar Cake) Origin: American | Onions Stuffed with Spinach Purée Origin: Britain |
| Obe-Onigba Origin: Nigeria | Old-fashioned Home-made Sauerkraut Origin: Germany | Onions Stuffed with Suet Forcemeat Origin: Britain |
| Obsttorte (Fruit Torte) Origin: Germany | Old-fashioned Lemon Sugar Cookies Origin: American | Opal Martini Cocktail Origin: Traditional Cocktail |
| Ochsenschwanzsuppe (Oxtail Soup) Origin: Germany | Old-fashioned Norfolk Chocolate Sponge Cake Origin: British | Orange and Carrot Salad Origin: North Africa |
| Ocklam (Barbecued Pork with Mushrooms and Beans) Origin: Laos | Old-fashioned Norfolk Sponge Cake Origin: British | Orange and Japanese Knotweed Cobbler Origin: Fusion |
| Oeufs Bonne Femme (Eggs Bonne Femme) Origin: France | Old-fashioned Seed Cake Origin: British | Orange and Walnut Blintzes Origin: American |
| Ofobo Nmong Efere (Yam Pepperpot) Origin: Nigeria | Old-fashioned Sponge Cake Origin: British | Orange and Wild Poppy Seed Scones Origin: American |
| Ogbono Soup Origin: Nigeria | Old-fashioned Vegetable Soup Origin: American | Orange Breakfast Muffins Origin: British |
| Ogbono Soup with Ugwu Origin: Nigeria | Old-fashioned Yule Cake Origin: British | |
| Ogbono Soup with Waterleaf Origin: Nigeria | Old-world Rye Bread Origin: American |
| 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 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.
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.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
'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.
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.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
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.
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.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.