Welcome to the Celtnet Recipes Page for 'Y' Recipes

Welcome to Celtnet's 'Y' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'Y'. 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 'Y' follow (limited to 100 recipes per page). There are 54 recipes in total:


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Y Gacen Amhosibl
(The Impossible Cake)
     Origin: Welsh
Yarrow Beer
     Origin: Ancient
Yemiser W'et
(Spicy Lentil Stew)
     Origin: Ethiopia
Yabluchnyk
(Ukrainian Apple Cake)
     Origin: Ukraine
Yarrow Flower Wine
     Origin: Ancient
Yeshimbra Asa
(Chickpea-flour Fish)
     Origin: Ethiopia
Yaini
(Beef Soup with Vegetables and Apricots)
     Origin: Azerbaijan
Yarrow Greens
     Origin: British
Yesil Marcimek Çorbası
(Green Lentil Soup)
     Origin: Turkey
Yaki-Soba
(Stir-fried Noodles)
     Origin: Japan
Yarrow Tea
     Origin: British
Yetakelt W'et
(Spiced Vegetable Stew)
     Origin: Djibouti
Yakisoba
     Origin: Japanese
Yassa
     Origin: Senegal
Yetaklet W'et
     Origin: Ethiopia
Yala Çorbası
(Yoghurt Soup)
     Origin: Turkey
Yassa Au Poulet de la Casamance
(Chicken Yassa in the Manner of Casamarance)
     Origin: Senegal
Yoghurt Cake
     Origin: British
Yalanchy Sarma
(Stuffed Vine Leaves)
     Origin: Armenia
Yassa Poulet
(Chicken Yassa)
     Origin: Senegal
Yoghurt Cake with Lemon and Elderflower Cordial Syrup
     Origin: English
Yam and Cashew Nut Loaf
     Origin: American
Yataklete Kilkil
(Spiced Vegetables)
     Origin: Ethiopia
Yoghurt Chocolate Chip Cookies
     Origin: America
Yam Balls
     Origin: West Africa
Yeast Waffles
     Origin: American
Yoghurt Rye Bread
     Origin: American
Yam FuFu
     Origin: West Africa
Yeast-based Simnel Cake
     Origin: American
Yorkshire Buck
     Origin: English
Yam Paste with Ginkgo Nuts
     Origin: China
Yeasted Fruited Cake
     Origin: American
Yorkshire Humbugs
     Origin: English
Yam Peanut and Chilli Loaf
     Origin: Liberia
Yeasted Liberian Cornbread
     Origin: Liberia
Yorkshire Oatcakes
     Origin: English
Yam Soup
     Origin: Nigeria
Yeasted Rye Bread
     Origin: American
Yorkshire Pudding
     Origin: British
Yam with Greens, Onion, and Okra
     Origin: Nigeria
Yeasty Biscuits
     Origin: British
Youvarlakia Soupa Avgolemno
(Meatball Soup with Egg and Lemon)
     Origin: Greece
Yam, Cassava and Plantain Pizza Base
     Origin: African Fusion
Yellow Coconut Rice
     Origin: Tanzania
Yucatan-style Salsa
     Origin: Mexico
Yams with Tomatoes
     Origin: Cote dIvoire
Yellow Rice with Raisins
     Origin: Southern Africa
Yum Woon Sen
(Bean Thread Salad)
     Origin: Thailand
Yaprak Sarmasi
(Vine Leaf Rolls)
     Origin: Turkey
Yema
(Custard Candy)
     Origin: Philippines
Yummy Squash Soup
     Origin: American
Yarpakh Dolmasy
(Vine Leaves Stuffed with Lamb and Rice)
     Origin: Azerbaijan
Yemarina Yeotet Dabo
(Spiced Honey Bread)
     Origin: Ethiopia
Yumurtali Ekmek
(Turkish-style French Toast)
     Origin: Turkey

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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.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion 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...

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

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...

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.


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