Welcome to the Celtnet Recipes Page for 'O' Recipes

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
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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 'O' follow (limited to 100 recipes per page). There are 154 recipes in total:


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O Jo Jo Meat Balls
     Origin: Nigeria
Ogi
     Origin: West Africa
Omelette Arnold Bennet
     Origin: British
Oa Pnikta
(Poached Egg in White Wine)
     Origin: Roman
Oignons à la Monégasque
(Salzburg Spoon Sweets)
     Origin: Monaco
Omelette Parmentier
( Omelette Parmentier)
     Origin: British
Oak Leaf Mead
     Origin: Ancient
Oil Pastry
     Origin: British
Omm 'Ali
(Egyptian Chocolate Cake)
     Origin: Egypt
Oak Leaf Melomel Mead
     Origin: Welsh
Oita Yanniotiki
(Yannia Cheese Pie)
     Origin: Greece
One Pot Chicken with Sauce
     Origin: American
Oarweed Chips
     Origin: British
Ojojo
     Origin: Nigeria
One-Two-Three-Four Cake
     Origin: American
Oat and Barley Milk Cakes
     Origin: Ancient
Okra and Cassava Leaf Soup
     Origin: Liberia
Onion Bhaji
     Origin: India
Oat and Currant Biscuits
     Origin: British
Okra and Greens
     Origin: Central Africa
Onion Salad with Honey
     Origin: Andorra
Oat and Raisin Biscuits
     Origin: Britain
Okra and Millet Flour Pap
     Origin: West Africa
Onion Savoury
     Origin: Britain
Oat Pizza Base
     Origin: Italy
Okra Fungi
     Origin: British Virgin Islands
Onion Soup Mix
     Origin: American
Oat Scones
     Origin: Scottish
Okra in Tamarillo Sauce
     Origin: African Fusion
Onion Soup with Cheese
     Origin: Czech
Oatcake Brewis
     Origin: British
Okra Rice and Red-oil Fish
     Origin: Liberia
Onion, Carrot and Cabbage Flan
     Origin: British
Oatcakes
     Origin: Ancient
Okra Soup
     Origin: Fusion
Onion-orange Lamb Roast
     Origin: British
Oaten Honeycomb
     Origin: Northern Ireland
Okra with Seaweed Paste
     Origin: Fusion
Onions Stuffed with Beef and Mushroom Filling
     Origin: British
Oatmeal Bacon Pancakes
     Origin: Ireland
Okrochka
(Greek Cold Fennel and Yoghurt Soup)
     Origin: Greece
Onions Stuffed with Meat and Mushrooms
     Origin: Czech
Oatmeal Cakes
     Origin: Scottish
Old Bay Seasoning Mix
     Origin: American
Onions Stuffed with Nettle Purée
     Origin: Britain
Oatmeal Cranberry Cookies
     Origin: American
Old Faashioned Cocktail
     Origin: IBA
Onions Stuffed with Savoury Lentils
     Origin: Britain
Oatmeal Fudge Cookies
     Origin: American
Old Fashioned Barley Sugar
     Origin: British
Onions Stuffed with Savoury Rice
     Origin: Britain
Oatmeal Gingerbread
     Origin: Scottish
Old Fashioned Carrot Pudding
     Origin: British
Onions Stuffed with Spinach Purée
     Origin: Britain
Oatmeal Pap
     Origin: Liberia
Old Fashioned Cream Scones
     Origin: British
Onions Stuffed with Suet Forcemeat
     Origin: Britain
Oatmeal Pastry Dough
     Origin: British
Old Man River Pudding
     Origin: British
Orange and Carrot Salad
     Origin: North Africa
Oatmeal Porridge
     Origin: Jamaica
Old Time Vanilla Ice Cream
     Origin: British
Orange and Japanese Knotweed Cobbler
     Origin: Fusion
Oatmeal Posset
     Origin: Scottish
Old-fashioned Lemon Sugar Cookies
     Origin: American
Orange and Walnut Blintzes
     Origin: American
Obe Ata
(Nigerian Pepper Soup)
     Origin: Nigeria
Old-fashioned Norfolk Chocolate Sponge Cake
     Origin: British
Orange and Wild Poppy Seed Scones
     Origin: American
Obe Eja Dindin
(Fried Fish Stew)
     Origin: Nigeria
Old-fashioned Norfolk Sponge Cake
     Origin: British
Orange Burgundy Chicken
     Origin: British
Obe Eja Tutu
(Fresh Fish Stew)
     Origin: Nigeria
Old-fashioned Seed Cake
     Origin: British
Orange Cake
     Origin: British
Obe-Onigba
     Origin: Nigeria
Old-fashioned Sponge Cake
     Origin: British
Orange Cheesecake 2
     Origin: British
Obsttorte
(Fruit Torte)
     Origin: Germany
Old-fashioned Vegetable Soup
     Origin: American
Orange Chesecake
     Origin: British
Ochsenschwanzsuppe
(Oxtail Soup)
     Origin: Germany
Old-fashioned Yule Cake
     Origin: British
Orange Chutney
     Origin: British
Ocklam
(Barbecued Pork with Mushrooms and Beans)
     Origin: Laos
Oldbury Tart
     Origin: English
Orange Cinnamon French Toast
     Origin: American
Oeufs Bonne Femme
(Eggs Bonne Femme)
     Origin: France
Olivarum Conditurae
(Olive and Celery Tapeande)
     Origin: Roman
Orange Curd
     Origin: British
Ofobo Nmong Efere
(Yam Pepperpot)
     Origin: Nigeria
Olive Tortilla
     Origin: Chile
Orange Custard
     Origin: Scottish
Ogbono Soup
     Origin: Nigeria
Oloklero gemismeno podi toy arniou
(Whole Stuffed Leg of Lamb)
     Origin: Greece
Orange Frappé
     Origin: American
Ogbono Soup with Ugwu
     Origin: Nigeria
Olusatra
(Celery with Raisin Sauce)
     Origin: Roman
Ogbono Soup with Waterleaf
     Origin: Nigeria
Oluwombo
     Origin: Uganda

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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 World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

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.

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.

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.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

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 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.


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