Welcome to the Celtnet Recipes Page for 'S' Recipes

Welcome to Celtnet's 'S' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'S'. 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 'S' follow (limited to 100 recipes per page). There are 1227 recipes in total:


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Sîrbuşca
(Moldovan Whey and Vegetable Soup)
     Origin: Moldova
Sakay
     Origin: Madagascar
Salata Zymarikon
(Greek Pasta Salad)
     Origin: Greece
Súkkulaði-slöngukaka
(Chocolate 'Snake Cake')
     Origin: Iceland
Sake
     Origin: Japanese
Salate me Vrasta Lahanika
(Boiled Vegetable Salad)
     Origin: Greece
Sŵffle Cennin
(Leek Mousses)
     Origin: Welsh
Saketini Cocktail
     Origin: Traditional Cocktail
Salatit Khodar Meshakel
(Mixed Fresh Vegetable Salad)
     Origin: Middle East
Saak-er Ghanto
     Origin: Bangladesh
Salad Burnet Drink
     Origin: British
Salatmarinade
(Salad Dressing)
     Origin: Germany
Sabayon Sauce
     Origin: France
Salad Cennin, Afalau a Chnau Ffrengig
(Leek, Apple and Walnut Salad)
     Origin: Welsh
Salbey Zu Backen
(Batter-fried Sage Leaves)
     Origin: German
Sabji Pakore
(Vegetable Pakoras)
     Origin: North India
Salad of Sweet Cicely and Burnet with Poached Eggs and Dressing
     Origin: British
Salingaria Stifado
(Snail and Onion Stew)
     Origin: Greece
Sabzi Kari
(Potato Curry)
     Origin: India
Salad of Wild Leaves
     Origin: British
Sallat of Carrots
(Elizabethan Carrot Salad)
     Origin: English
Sabzi Piez B
(Braised Onions and Carrots)
     Origin: Kazakhstan
Salad of Wild Mustard Greens and Avacado
     Origin: British
Sallets for fish daies
(Fish-day Salad)
     Origin: British
Sach Ko Nung Slirk S'krey Chomkak
(Lemongrass Beef Kebab)
     Origin: Cambodia
Salad with Spicy Peanut Dressing
     Origin: Fusion
Salmagundi
     Origin: British
Sach Ko Tirk Prahok
(Beef in Fish Sauce)
     Origin: Cambodia
Salada di Batata
(Potato Salad)
     Origin: Aruba
Salmis of Duck
     Origin: France
Sach Mon Chha Khnei
(Stir-fried Chicken with Ginger)
     Origin: Cambodia
Salade Basque
(Basque Salad)
     Origin: France
Salmis of Guineafowl
     Origin: France
Sachertorte
     Origin: Austrian
Salade Chou Chou
(Chako Salad)
     Origin: Mauritius
Salmis of Pheasant
     Origin: France
Sack Posset
     Origin: British
Salade de betteraves et feta à la menthe
(Beetroot Salad with Feta and Mint)
     Origin: France
Salmis of Pigeon
     Origin: France
Saddle of Wild Rabbit with Dandelions
     Origin: British
Salade de Pissenlit
(Dandelion Salad)
     Origin: France
Salmon and Asparagus Mousse
     Origin: British
Sadza
(Corn Porridge)
     Origin: Zimbabwe
Salade de Zaalouk
(Salad of Cooked Vegetables)
     Origin: Tunisia
Salmon Coulibiac
     Origin: European
Safari Steak
     Origin: Kenya
Salade Greque
(Greek Salad, French Style)
     Origin: France
Salmon Fillets with Morels
     Origin: America
Safe Sex on the Beach Cocktail
     Origin: IBA
Salade Lyonnaise
(Lyonnaise Salad)
     Origin: France
Salmon Fishcake with Sorrel Sauce
     Origin: British
Saffron and Fig Risotto
     Origin: Spain
Salade Pera de Abacate
(Avocado Salad)
     Origin: Mozambique
Salmon in a Mushroom and Pernod Sauce
     Origin: France
Saffron and Raisin Couscous with Mint
     Origin: Algeria
Saladi
     Origin: Kenya
Salmon Kalia in Panch Phoron Sauce
     Origin: Bengal
Saffron Bread
     Origin: England
Salami of Partridge or Pheasant
     Origin: France
Salmon with Acacia Seed and Tasmanian Pepper Berry Rub
     Origin: Australia
Saffron Broth
     Origin: British
Salami Salad
     Origin: Denmark
Salmon with Horn of Plenty and Horseradish Sauce
     Origin: British
Saffron Rice
     Origin: India
Salat
(Salad)
     Origin: English
Salmon with Hot Beetroot Relish
     Origin: Fusion
Saffron Seafood Linguine
     Origin: Spain
Salat – Oliv'e s Kuricej s Koria
(Shredded Chicken Salad with Coriander)
     Origin: Georgia
Salmon with Japanese Knotweed Sauce
     Origin: British
Safou a la Sauce Tomate
(Prunes in Tomato Sauce)
     Origin: Cameroon
Salat Tangiers
     Origin: Morocco
Salmon with Rhubarb Sauce
     Origin: British
Saganaki me Tiri kai Avga
(Fried Cheese and Eggs)
     Origin: Greece
Salat ukropa ogurca
(Cucumber Dill Salad)
     Origin: Russia
Salsa Piquante
     Origin: Guadeloupe
Sage and Onion Stuffing
     Origin: Britain
Salată de Cartofi Țărănescă
(Potato Salad, Country Style)
     Origin: Romania
Salsa Pizzaiola
     Origin: Italian
Sage Derby Souffiées
     Origin: English
Salata
(Egyptian Salad)
     Origin: Egyptian
Salsify and Apple Soup
     Origin: English
Sage Jelly
     Origin: British
Salata
(Greek Salad)
     Origin: Greece
Salsify Purée
     Origin: British
Sage, Onion and Hot Chilli Stuffing
     Origin: British
Salata Aswad
(Sudanese Aubergine Salad)
     Origin: Sudan
Salsify with Cheese
     Origin: British
Sago Pudding with Gula Malacca
     Origin: Singapore
Salata Aswad be Zabadi
(Aubergine and Yoghurt Salad)
     Origin: Sudan
Salsify, Prosciutto and Parmesan in a Filo Packet
     Origin: Italian
Sahina
     Origin: Trinidad
Salata Lachanon
(Cabbage Salad)
     Origin: Greece
Salt Beef
     Origin: British
Sahlab
     Origin: Algeria
Salata Méchouia Nablia
(Grilled Red Pepper, Chilli and Tomato Salad)
     Origin: Tunisia
Salt Cod and Dulse Fish Cakes
     Origin: Ireland
Saint-Jaques à la Bretonne
(Breton Scallops)
     Origin: France
Salata ma Jibna
(Salad with Parmesan Cheese)
     Origin: Morocco
Saka saka
(Cassava Leaves)
     Origin: Congo
Salata me Lahano kai Karota
(Cabbage and Carrot Salad)
     Origin: Grece

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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.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

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...

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

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.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.


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