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 1308 recipes in total:


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

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Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

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.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

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.

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

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.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based 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.

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.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.


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