Welcome to the Celtnet to Main Course Recipes Home Page

Welcome to Celtnet's Main Course (Entrée) Recipes Home Page — Here you will find links to each and every main course recipe 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 main course is, almost by definition the main meal of the day. Across the world the diversity of main course types is truly staggering, but the meal tends to be formed from a protein source (whether that be meat or vegetable based) and a carbohydrate source. The meals can be boiled, stewed, grilled, barbecued, roasted or fried and are often flavoured with a whole range of herbs and spices. The array of dishes is simply staggering and here I bring together all those main dishes published on this site. You will find recipes here from all cultures and many countries across the globe, as well as many periods in history. I hope you enjoy cooking some of these main course recipes for yourselves.

As well as Main Courses, 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 Accompaniments to Main Courses recipes follows (limited to 100 recipes per page). There are 3074 recipes in total:


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Étouffée — Joe's Crab Shack Copycat
     Origin: American
Akotonshi
(Ghanaian Stuffed Crabs)
     Origin: Ghana
Angolan Vegetable Soup
     Origin: Angola
Ćevapčići
     Origin: Serbia
Akume with Ademe Sauce
     Origin: Togo
Anguillan Kebabs
     Origin: Anguilla
Ŵyau Ynys Môn
(Anglesey Eggs)
     Origin: Welsh
Alapa
(Palm-oil Stew)
     Origin: Nigeria
Anguillan Rice and Peas
     Origin: Anguilla
A Chinese Balloon
     Origin: Fusion
Albanian Veal Casserole
     Origin: Albania
Antipasto Rice
     Origin: Italian
A dauce egre
(Fish in Sweet and Sour Sauce)
     Origin: English
Algerian Escabeche
     Origin: Algeria
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
A Different Sauerbraten
     Origin: German
Algerian Grilled Sardines with Lemon
     Origin: Algeria
Apple Beef
     Origin: Germany
A Good Cassoulet
     Origin: France
Algerian Tart Pastry
     Origin: Algeria
Apple Juice Brined Turkey
     Origin: American
A New Hot Pot
( A New Hot Pot)
     Origin: British
Aliater ius in mullos assos
(Red Mullet in Fennel and Mint Sauce)
     Origin: Roman
Apple-cinnamon Ham
     Origin: American
A Tarte of Beans
     Origin: British
Alice Springs Chicken
     Origin: Australia
Apple-smoked Barbecue Ribs
     Origin: American
Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Alii Artichoke Casserole
     Origin: Italian
Apricot Chicken
     Origin: Australia
Abacchio alla Cacciatora
     Origin: Italy
Alitcha Birsen
     Origin: Eritrea
Apricot Glazed Ham
     Origin: American
Abbacchio alla Cacciatore
(Lamb Cacciatore)
     Origin: Italy
Aliter haedinam sive agninam excaldatam
(Lamb Stew)
     Origin: Roman
Apricot Glazed Ham with Pineapple and Cherries
(Apricot Glazed Hamwith Pineapple and Cherries)
     Origin: American
Abbachio al Forno
(Italian Roast Baby Lamb)
     Origin: Italy
Aliter in grue vel in anate vel in pullo
(Roast Duck with Damson Sauce)
     Origin: Roman
Apricot-mustard Glazed Ham
     Origin: British
Abenkwan
(Palm Oil Soup)
     Origin: Ghana
Aliter ius in pisce elixo
(Fish Cooked in its Own Juice)
     Origin: Roman
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Abish
     Origin: Ethiopia
Aliter patina de asparagis frigida
(Cold Asparagus Dish with Woodock)
     Origin: Roman
Arbroath Smokies
     Origin: Scottish
Adana Kebab
     Origin: Turkey
All Day Crockpot Delight
     Origin: America
Ardshane House Irish Stew
     Origin: Ireland
Adobo Beef
     Origin: America
Alligator in Sauce Piquante
     Origin: Cajun
Argest knemest arnion ste saltsa lemoni-anethoy
(Braised Lamb Shanks in Lemon-dill Sauce)
     Origin: Greece
Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Allula Guisado
(Braised Squid)
     Origin: Portugal
Armenian Bamiya
(Okra Stew)
     Origin: Armenia
Aduki Beans
     Origin: Japanese
Almond Lemon Chicken
     Origin: British
Armenian Basturma
     Origin: Armenia
Afang Soup
     Origin: Nigeria
Aloha Seafood Dish
     Origin: Hawaiian
Arnί e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Afia Efere
(White Soup)
     Origin: Nigeria
Alter Haedinam Sive Agninam Excaldatam
(Steamed Lamb)
     Origin: Roman
Arni Gemisto me Horta ke Feta
(Leg of Lamb Stuffed with Greens and Feta)
     Origin: Greece
African Chow Mein
     Origin: African Fusion
Amaretto Baked Easter Ham
     Origin: American
Arni kai aspro phasoli Ragout
(Lamb and White Bean Ragoût)
     Origin: Greece
African Guinea Fowl
     Origin: Guinea
Amaretto Tinned Ham
     Origin: American
Arni se Avgolemno
(Greek Lamb in Egg Lemon Sauce)
     Origin: American
African Moussaka
     Origin: African Fusion
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Aromatic Baked Ham in a Blanket
     Origin: American
African Potato Omelette
     Origin: North Africa
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Aromatic Lamb
     Origin: Mediterranean
Afrikaanse Stoofschotel
     Origin: Lesotho
Amia
(Roman Fish in Vine Leaves)
     Origin: Roman
Artichoke and Goat's Cheese Pudding
     Origin: British
Afriki Yakhni
     Origin: Southern Africa
Amish Corn Fritters
     Origin: Amish
Aruba Chicken
     Origin: Aruba
Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy)
     Origin: France
Ancient Pork Stew
     Origin: Ancient
Ash-cooked Shellfish
     Origin: Ancient
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Ancient Savoury Griddle Cakes
     Origin: Ancient
Ashanti Chicken
     Origin: Ghana
Ago Glain
     Origin: Benin
Ancient Sweet Griddle Cakes
     Origin: Ancient
Asian Duck Curry
     Origin: Fusion
Agushi Soup
(Ghanaian Egusi Soup)
     Origin: Ghana
Andalusian Turkey
     Origin: France
Asparagus and Crab Strata
     Origin: British
Ahi Poke
     Origin: American
Andouille Sausage
     Origin: Cajun
Asparagus and Morel Bread Pudding
     Origin: America
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Angefüllte Schweinekoteletts
(Stuffed Pork Chops)
     Origin: Germany
Akoho sy Voanio
(Chicken in Coconut Milk)
     Origin: Madagascar
Angolan Feijoada
     Origin: Angola

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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!

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.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

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...

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

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.

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information:

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.

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.

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...


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