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 1307 recipes in total:


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

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Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

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.

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.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

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...

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.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

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.


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