Welcome to the Celtnet Recipes Page for 'P' Recipes

Welcome to Celtnet's 'P' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'P'. 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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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 'P' follow (limited to 100 recipes per page). There are 806 recipes in total:


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Pâté Blanche
(White Pâté)
     Origin: Benin
Palm Butter Soup
     Origin: Liberia
Pannkakor
(Swedish Pancakes)
     Origin: Sweden
Pâté Cregyn Gleision y Fenai
(Menai Straits Mussel Pâté)
     Origin: Welsh
Palm Oil Beans
     Origin: Angola
Panorama Easter Eggs
     Origin: British
Pâté de Pommes de Terre Limousin
(Limousin Potato Pie)
     Origin: France
Palm Soup Base #2
     Origin: Liberia
Pao Doce
(Portuguese Sweet Bread)
     Origin: Portugal
Pâté Nadolig
(Christmas Pâté)
     Origin: Welsh
Palm-oil Chop
     Origin: West Africa
Pap
     Origin: Lesotho
Pâté Rouge
(Red Pâté)
     Origin: Benin
Palya
(Potato Curry)
     Origin: India
Papadzules
     Origin: Mexico
Pâte a Pâte
(French Butter Pastry)
     Origin: France
Pampushky
(Ukrainian Doughnuts)
     Origin: Ukraine
Papaya and Orange Soup
     Origin: Anguilla
Pâte a Tartlettes
(French Tartlet Pastry)
     Origin: France
Pan Bagna
     Origin: France
Papaya Bread
     Origin: Caribbean
Pâte Brisée
(French Shortcrust Pastry)
     Origin: France
Pan Bagnat
(Monaco-style Sandwiches)
     Origin: Monaco
Papaya Candy
     Origin: Cape Verde
Pâte Frolle
(French Almond Pastry)
     Origin: France
Pan Bati
     Origin: Aruba
Papaya Cream Cheese Tart with Macadamia Nuts
     Origin: America
Pâte Frolle II
(French Almond Pastry II)
     Origin: France
Pan con Tomate
(Bread with Tomatoes)
     Origin: Andorra
Papaya Custard
     Origin: East Africa
Pâte Moulée
(French Raised Pie Pastry)
     Origin: France
Pan di Spagna
     Origin: Italian
Papaya Jam
     Origin: Cameroon
Pâte Sucrée
(Sugar Pastry)
     Origin: France
Pan Fried Pheasant Breast with Crab Apple Jelly
     Origin: British
Papaya Juice Drink
     Origin: West Africa
Pâte Sucrée
(French Flan Pastry)
     Origin: France
Pan Haggerty
     Origin: Northumberland
Papaya Pie
     Origin: Liberia
Pâte Sucrée II
(French Flan Pastry II)
     Origin: France
Pan-boiled Goat
     Origin: Greek
Papaya Pudding
     Origin: Aruba
Pâte Sucrée III
(French Flan Pastry III)
     Origin: France
Pan-braised Squirrels
     Origin: British
Papaya with Port Wine
     Origin: Angola
Pão de Pascua com ovo
(Portuguese Easter Bread with Egg)
     Origin: Portugal
Pan-fried Carp
     Origin: Montenegro
Paprika Sauce
     Origin: Anglo-Indian
Pašticada
(Veal Stew with Tomatoes)
     Origin: Montenegro
Pan-fried Pike with Fried Horn of Plenty Mushrooms
     Origin: British
Paprika Sausage
     Origin: British
Paštrovski makaruli
(Buckwheat Pasta)
     Origin: Montenegro
Pan-fried Steak with Garlicky Mushrooms and Noodles
     Origin: British
Paprika Turkey
     Origin: American
Paasbrod
(Dutch Easter Bread)
     Origin: Netherlands
Pan-roasted Chicken with Gorgonzola Chanterelles
     Origin: Italy
Papyns
(Poached Eggs in Golden Sauce)
     Origin: English
Paella a la Alicantina
     Origin: Spain
Panama Cocktail
     Origin: Traditional Cocktail
Paradise Cake
     Origin: Scottish
Paella Valencia
     Origin: Spanish
Panch Phoron
     Origin: Bengal
Paradise Cocktail
     Origin: IBA
Paest Royall
(Royal Pastry)
     Origin: English
Pane della colomba di Pasqua
(Italian Easter Dove Bread)
     Origin: Italy
Paradise Salsa
     Origin: Cayman Islands
Pain de Gruau
(Fine Wheaten Bread)
     Origin: Monaco
Pane di Pasqua
(Italian Easter Bread)
     Origin: Italy
Paradise Soup
     Origin: Slovakia
Pain de thon aux algues
(Seaweed Loaf)
     Origin: France
Pane di Pasqua 2
(Italian Easter Bread 2)
     Origin: Italy
Paramin Green Seasoning
     Origin: Trinidad
Pain du merlu á la laitue de mer
(Hake and Sea Lettuce Loaf)
     Origin: France
Pane di Pasqua 3
(Italian Easter Bread 3)
     Origin: Italy
Parasol Fritters
     Origin: British
Pains aux Algues
(Seaweed Loaf)
     Origin: France
Pane di Pasqua del cardamomo
(Cardamom Easter Bread)
     Origin: Italy
Parcel-baked Fillet of Venison with Mushrooms and Rowan Berry Jelly
     Origin: British
Pakoray
     Origin: Pakistan
Paneer Cheese
     Origin: Indian
Parfait of Pear
     Origin: France
Palak Paneer
(Paneer with Spinach)
     Origin: India
Paneer Makhani
     Origin: India
Parfait Torte
     Origin: France
Palathai
(Fig Cakes)
     Origin: Roman
Paneer Maza
     Origin: India
Paris Pastry Cheesecake
     Origin: American
Palava
     Origin: Liberia
Paneer Shabnam
     Origin: India
Parisienne Coffee
     Origin: Liqueur Coffee
Palaver 'Sauce'
     Origin: West Africa
Paneer Sukka
     Origin: India
Parkin
     Origin: England
Palaver Chicken
     Origin: Ghana
Panettone
     Origin: Italian
Parma Ham and Asparagus Strata
     Origin: Italy
Palermo Pizza Sauce
     Origin: Italian
Panjeeri
(Nuts, Seeds and Tree Sap Snack)
     Origin: Pakistan
Palestinian Cardamom Coffee
     Origin: Palestinian
Panlevi
(Sponge Biscuits)
     Origin: Aruba

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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.

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.

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.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

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.

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.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.


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