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 50 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
Yorkshire Buck
     Origin: English
Yam FuFu
     Origin: West Africa
Yeast-based Simnel Cake
     Origin: American
Yorkshire Humbugs
     Origin: English
Yam Peanut and Chilli Loaf
     Origin: Liberia
Yeasted Fruited Cake
     Origin: American
Yorkshire Oatcakes
     Origin: English
Yam Soup
     Origin: Nigeria
Yeasted Liberian Cornbread
     Origin: Liberia
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
Yum Woon Sen
(Bean Thread Salad)
     Origin: Thailand
Yams with Tomatoes
     Origin: Cote dIvoire
Yellow Rice with Raisins
     Origin: Southern Africa
Yummy Squash Soup
     Origin: American
Yaprak Sarmasi
(Vine Leaf Rolls)
     Origin: Turkey
Yema
(Custard Candy)
     Origin: Philippines
Yumurtali Ekmek
(Turkish-style French Toast)
     Origin: Turkey
Yarpakh Dolmasy
(Vine Leaves Stuffed with Lamb and Rice)
     Origin: Azerbaijan
Yemarina Yeotet Dabo
(Spiced Honey Bread)
     Origin: Ethiopia

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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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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.

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.

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.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

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.

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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