Welcome to the Celtnet to Recipes for Starters Home Page

Welcome to Celtnet's Recipes for Starters Home Page — Here you will find links to each and every recipe for starters (appetizers) listed on this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The starter is an unusual dish in that it's indtended to prepare the stomach and the palate for the Main Course or Entrée. This is very much an European invention, originating in the dining practices of Ancient Rome and it's something integral to European culutre and cuisine (though the Romans also introduced the practice to North Africa and there starters are also commonly served). Indeed, most other cultures do not have course-based dining. However, a surprising number of cultures will serve a soup or something light before the main meal. Here you will find a surprising variety of recipes for starters, including Salads and soups (which is really a course in itself, the 'soup course') as well as dishes based on fruit, vegetables, seafood and meat. These dishes come from all corners of the globe and many periods in history. I hope you enjoy sampling and cooking some of these dishes for yourself.

As well as Starters, you can also browse recipes by the following meal types:

Accompaniments to Main Courses Breads, Cakes and Pastries Breakfast Recipes
Dessert Drinks Main Course
Sauces and Jams Snacks Soup Recipes
Spice Blend Starters Alphabetical Listings


The alphabetical list of recipes for Starters follows (limited to 100 recipes per page). There are 1417 recipes in total:


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Rhubarb Soup
(Rhubarb Soup)
     Origin: British
Armjanskij sup chechevicy
(Armenian Lentil Soup)
     Origin: Armenia
Bacon and Onion Soufflé
     Origin: British
Achhar
     Origin: Nepal
Arran Potato Salad
     Origin: Scottish
Bak Kut Teh
(Spicy Sparerib Soup)
     Origin: Malaysia
Aegean Salad
     Origin: Greek
Arroz con Pollo
(Chicken With Rice)
     Origin: Mexico
Baked Green Bell Pepper Salad
(Madammas Aljazar)
     Origin: Libya
African Curried Peanut Soup
     Origin: South Africa
Artichoke and Goat's Cheese Pudding
     Origin: British
Baked Potato Soup
     Origin: British
Ajlouke de Carottes
(Carrot Starter)
     Origin: Tunisia
Aruban Iced Coconut Soup
     Origin: Aruba
Baked Scallops
     Origin: American
Alexanders Cream Soup
     Origin: British
Asharbal Leebia
(Libyan Soup 2)
     Origin: Libya
Baked Tomatoes with Provençale Stuffing
     Origin: France
Alexanders Soup
( Alexanders Soup)
     Origin: British
Asparagus and Wild Chervil Soup
     Origin: British
Baklazhan
(Babki with Custard Filling)
     Origin: Russia
Algerian Cooked Carrot Salad
     Origin: Algeria
Asparagus in Aspic
     Origin: British
Baklazhannaya Ikra
(Aubergine Caviar Odessa Style)
     Origin: Ukraine
Algerian Fish Soup
     Origin: Algeria
Asparagus Salad
     Origin: British
Balık Çorbası
(Mackerel Soup)
     Origin: Turkish
Algerian Salad
     Origin: Algeria
Asparagus Soup
     Origin: British
Bamya Çorbası
(Okra Soup)
     Origin: Turkey
Algerian Shorba
(Algerian Chicken Soup)
     Origin: Algeria
Asparagus Soup II
     Origin: British
Banana and Pineapple Salad
     Origin: Cameroon
Aliter porros
(Boiled Leeks in Cabbage Leaf Salad)
     Origin: Roman
Asparagus, Poached Egg and Pine Nut Salad
     Origin: British
Barbecued Baby Back Ribs
     Origin: British
Aliter porros II
(Salad of Leeks Boiled with Juniper)
     Origin: Roman
Aubergine Rolls Stuffed with Spinach
     Origin: British
Barbecued Bean Soup
     Origin: American
Aliter porros III
(Salad of Leeks with Broad Beans)
     Origin: Roman
Aubergine Salad
     Origin: Morocco
Barbecued Meatballs
     Origin: American
Almirah Boscotakia
(Salty Biscuits)
     Origin: Greece
Auld Alliance
     Origin: Scottish
Barley Gruel
     Origin: English
Amb Halad Ka Shorba
(Zedoary Soup)
     Origin: India
Austrian Tomato Soup
     Origin: Austria
Barley with Grilled Chanterelles and Wilding Apples
     Origin: British
Ambelofassoula Salata
(String Bean Salad)
     Origin: Greece
Avga Gemista
(Devilled Eggs)
     Origin: Greece
Barley with Mushrooms and Spring Onions
     Origin: British
An Excellent Boiled Salad
     Origin: British
Avga Matia
(Fried Eggs)
     Origin: Greece
Bat Wing Soup
     Origin: American
Anchovy and Sorrel Tart
     Origin: British
Avga me Anthogola
(Eggs with Cream)
     Origin: Greece
Batinjaan Zalud
(Aubergine Salad)
     Origin: Morocco
Angelica Soup
     Origin: British
Avga me Sikotakia Poulion
(Eggs with Chicken Livers)
     Origin: Greece
Bavarian Cabbage Salad
     Origin: Germany
Angels on Horseback
     Origin: British
Avga Omeleta
(Greek Egg Omelette)
     Origin: Greece
Bavarian Potato Salad
     Origin: German
Angels on Horseback with Prunes
     Origin: British
Avga Omeleta me Patates
(Omelette with Potatoes)
     Origin: Greece
Bayerische Leberknoedelsuppe
(Bavarian Liver Dumpling Soup)
     Origin: German
Angolan Vegetable Soup
     Origin: Angola
Avga Strapatsada
(Eggs with Feta Cheese)
     Origin: Greece
Beacan Bruithe
(Savoury Lemon Sauce)
     Origin: Ireland
Angourodomatossalata
(Tomato and Cucumber Salad)
     Origin: Greece
Avgolemono
(Egg and Lemon Soup)
     Origin: Greece
Bean and Celery Salad
     Origin: British
Antipasto Rice
     Origin: Italian
Avocado and Crab
     Origin: Ghana
Bean Leaf Starters
     Origin: Zambia
Appetizer Pate Cheesecake
     Origin: American
Avocado and Prawns in a Wasabi Dressing
     Origin: Fusion
Bean Soup with Sea Beans and Sorrel
     Origin: British
Apple and Avocado Salad with Wakame
     Origin: American
Avocado Soup
     Origin: Trinidad
Beef and Egg-flower Soup
     Origin: Chinese
Apple and Plum Summer Fruit Soup
     Origin: British
Avocado with Smoked Fish
     Origin: Ghana
Beef and Potato Soup
     Origin: South Africa
Apple and Tamarillo Summer Fruit Soup
     Origin: British
Avocat aux Crevettes Senegalaise
(Senegalese Shrimp and Avocado)
     Origin: Senegal
Beef and Vegetable Soup
     Origin: British
Apple Summer Fruit Soup
     Origin: British
Αggonria poy Gemίzontai me Pheta
(Cucumbers Stuffed with Feta)
     Origin: Greece
Beef and Wild Herb Soup
     Origin: British
Apple, Avocado and Cobnut Salad
     Origin: American
Baba Ghanoush
     Origin: Middle East
Beef Creams
     Origin: British
Aquapatys
     Origin: English
Bableves
(Bean Soup)
     Origin: Hungary
Beef Loaf with Horseradish Sauce
     Origin: British
Arbroath Smokies
     Origin: Scottish
Bableves Csülökkel
(Bean Soup with Knuckle of Pork)
     Origin: Hungary
Ardei a la Moldova
(Moldovan Baked Bell Pepper Salad)
     Origin: Moldova
Bacon and Cabbage Soup
     Origin: Irish

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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.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

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.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

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.

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...


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