Welcome to the Celtnet Recipes Page for 'T' Recipes

Welcome to Celtnet's 'T' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'T'. 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 'T' follow (limited to 100 recipes per page). There are 507 recipes in total:


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     Origin: Burkina Faso
Taita
(Eritrean Flatbread)
     Origin: Eritrea
Tamarillo Crumble
     Origin: British
Türk Kahvesi
(Turkish Coffee)
     Origin: Turkish
Taitei ca Varza
(Noodles with Shredded Cabbage)
     Origin: Romania
Tamarillo Gelato
     Origin: British
Ta'amia
(Egyptian Falafel)
     Origin: Egyptian
Tajeen bamia bil dajaa
(Chicken Tagine with Okra)
     Origin: Libya
Tamarillo Gumbo Sauce
     Origin: African Fusion
Tabah Moostafah
(Tagine of Marrakech Lamb)
     Origin: Morocco
Tajeen Bamia bil Dajaaj
(Fenugreek Soup)
     Origin: Libya
Tamarillo Ice
     Origin: British
Tabahij
     Origin: Libya
Tajeen bil Hoot
(Fish Tagine)
     Origin: Libya
Tamarillo Ice Cream
     Origin: Britihs
Tabbouleh
     Origin: Lebanese
Tajeen Dajad
(Chicken Tagine)
     Origin: Libya
Tamarillo Jam
     Origin: British
Tabeekha Yahni
     Origin: Libya
Tajeen Lahm Fil Forn
     Origin: Libya
Tamarillo Jelly Salad
     Origin: British
Tabikha B'salk
(White Beans, Swiss Chard, and Groundnut Sauce)
     Origin: Morocco
Tajin bei-Lham
(Lamb Tagine with Harissa Sauce)
     Origin: Libya
Tamarillo Juice Drink
     Origin: Ecuador
Tabikha bil Houmous
(Chicken with Chickpeas)
     Origin: Libya
Tajin bel Hut
(Mullet and Potato Tagine)
     Origin: Libya
Tamarillo Parfait
     Origin: British
Tabikha Bil Karrate
(Leek and Beef Stew)
     Origin: Libya
Tajin Chermoula bil Hoot
(Fish Tagine with Chermoula)
     Origin: Tunisia
Tamarillo Preserve
     Origin: British
Tabil Spice
     Origin: Tunisia
Tajin d'Artichauts Tunisienne
(Tunisian Artichoke Tagine)
     Origin: Tunisia
Tamarillo Sauce
     Origin: British
Tabilich
(Egyptian Courgette Stew)
     Origin: Egypt
Tajin Sibnekh
(Chicken and Egg Tagine)
     Origin: Tunisia
Tamarillo Sauce for Pizza
     Origin: British
Table Harissa Sauce
     Origin: Tunisia
Tajine de poisson aux légumes
(Fish tagine with vegetables)
     Origin: Algeria
Tamarillo Sauce for Roast Pork
     Origin: British
Taco Muffins
     Origin: American
Tajine el Bey
(Spinach and Rocotta Tagine)
     Origin: Algeria
Tamarillo Sorbet
     Origin: British
Taco Sauce
     Origin: American
Tajine Msir Zeetoon
(Chicken with Lemon and Olives)
     Origin: Middle East
Tamarillo Soup with Claret
(Tamarillo with Claret)
     Origin: British
Taco Seasoning
     Origin: Mexico
Tamairllo Flan
     Origin: British
Tamarillo Strudel
     Origin: British
Tafell Fricyll a Cheirch
(Apricot and Oat Slice)
     Origin: Welsh
Tamarillo and Apple Pie with Walnut Pastry
     Origin: British
Tamarillo Syrup
     Origin: British
Taffi Triog
(Treacle Toffee)
     Origin: Welsh
Tamarillo and Apple Roll
     Origin: British
Tamarillo Syrup Bavarois
     Origin: British
Taffi Triog #2
(Treacle Toffee)
     Origin: Welsh
Tamarillo and Apple Tart Spiced with Herb Bennet Root
     Origin: British
Tamarillo Tart
     Origin: British
Tagalia
     Origin: Sudan
Tamarillo and Basil Sorbet
     Origin: British
Tamarillo Tart with Oatmeal Pastry
     Origin: British
Tagen
(Baked Meat and Potatoes)
     Origin: Libya
Tamarillo and Beef Curry
     Origin: Fusion
Tamarillo Torte
     Origin: British
Tagenitai
(Pancakes)
     Origin: Roman
Tamarillo and Caramelized Onion Tarte Tatin
     Origin: British
Tamarillo, Apple and Pear Cake
     Origin: English
Tagin Lisan 'asfur
(Orzo Casserole)
     Origin: Egypt
Tamarillo and Chickpea Soup
     Origin: African Fusion
Tamarillo, Onion and Preserved Lemon Salad
     Origin: British
Tagin Sabak Bi-l-firik
(Tagine of Fish with Hulled Grain)
     Origin: Egypt
Tamarillo and Chilli Catsup
     Origin: Fusion
Tamarillos in Dough
     Origin: British
Tagine Betinjal
(Egg and Aubergine Tagine)
     Origin: Tunisia
Tamarillo and Peanut Relish
     Origin: African Fusion
Tamarilo Cake
     Origin: British
Tagine Lahm bil Beleh
(Lamb Tagine with Dates)
     Origin: Morocco
Tamarillo and Pepper Relish with Preserved Lemons
     Origin: African Fusion
Tamarind Paste
     Origin: Indonesia
Tagine of Chicken, Preserved Lemons and Olives
     Origin: North Africa
Tamarillo Apple Sauce
     Origin: British
Tamia
     Origin: Sudan
Tagine of Lamb with Pumpkin
     Origin: North Africa
Tamarillo Batter
( Tamarillo Batter)
     Origin: British
Tamraillo Cake
     Origin: British
Tagliatelle alla Bolognese
     Origin: Italy
Tamarillo Brownies
     Origin: British
Tamrillo Mincemeat
     Origin: British
Tagliatelle with Lucanian Sausage and Porcini
     Origin: Italian
Tamarillo Catsup
     Origin: Fusion
Tamrillo Pizza
(Tamarillo Pizza)
     Origin: Italian
Tahin Hamam Bi-l-firik
(Tagine of Pigeon with Hulled Grain)
     Origin: Egypt
Tamarillo Catsup II
     Origin: British
Tan Abour
(Barley and Yoghurt Soup)
     Origin: Armenia
Tahinat el Beid
(Tahini with Eggs)
     Origin: Lebanon
Tamarillo Chilli Bread
     Origin: African Fusion
Tanabour
(Beef, Barley and Yoghurt Soup)
     Origin: Armenia
Tahini Pekmez
(Tahini and Grape Molasses)
     Origin: Turkey
Tamarillo Chutney
     Origin: New Zealand
Tahitian Fish Ceviche
     Origin: Tahiti
Tamarillo Compote
     Origin: New Zealand

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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 Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

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...

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.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

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.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

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.

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.

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...

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.


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