New Year/Hogmanay Recipes
New Year and Hogmanay recipes throughout the ages. Classic Hogmanay and New Year foods.
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The alphabetical list of American recipes follow (limited to 100 recipes per page). There are 3640 recipes in total:
New Year and Hogmanay recipes throughout the ages. Classic Hogmanay and New Year foods.
| Chickpea Lasagne (Chickpea Lasagne) Origin: British | Ah Mè Thar Hin (Myanmar Beef Curry) Origin: Myanmar | Aliter Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar, Another Way) Origin: Roman |
| Ćevapčići Origin: Serbia | Ailes de Poulet au Riz et Poivron (Chicken Wings with Rice and Chillies) Origin: Senegal | Aliter Leporem Conditum (Another, Seasoned Hare) Origin: Roman |
| A Chinese Balloon Origin: Fusion | Aish bel-Lahm (Bread with Lamb) Origin: Saudi Arabia | Aliter Leporem Elixum (Another, Boiled Hare) Origin: Roman |
| A Different Sauerbraten Origin: Germany | Akara Meatballs Origin: Nigeria | Aliter Leporem ex Suo Iure (Another, Hare in its Own Gravy) Origin: Roman |
| A forced cabbage Origin: British | Akoho sy Sakamalo (Chicken with Ginger) Origin: Madagascar | Aliter Pisa Sive Faba (Peas or Beans, Another Way) Origin: Roman |
| A Good Cassoulet Origin: France | Akoho sy Voanio (Chicken in Coconut Milk) Origin: Madagascar | Aliter Porcellum (Suckling Pig, Another Way) Origin: Roman |
| A New Hot Pot Origin: British | Akoumain Salé (Salted Akoumain) Origin: Cote dIvoire | Aliter Vice Salsi (Another Substitute for Saltfish) Origin: Roman |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Alapa (Palm-oil Stew) Origin: Nigeria | Aliter [Iecinera] in Pulmonibus (Another, of Lungs) Origin: Roman |
| Abacchio alla Cacciatora Origin: Italy | Albanian Veal Casserole Origin: Albania | All Day Crockpot Delight Origin: America |
| Abak (Palm Nut Soup) Origin: Nigeria | Alcachofas con Jamon Serrano (Baby Artichokes with Serrano Ham) Origin: Spain | Alligator in Sauce Piquante Origin: Cajun |
| Abak Atama Soup Origin: Nigeria | Alexanders Bubble and Squeak Origin: British | Almond Chicken Origin: Jamaica |
| Abbacchio alla Cacciatore (Lamb Cacciatore) Origin: Italy | Algerian Tart Pastry Origin: Algeria | Almond Lemon Chicken Origin: British |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Alice Springs Chicken Origin: Australia | Altenglischer Pilzpudding (Old English Mushroom Pudding) Origin: Germany |
| Aberdeen Roll Origin: Scotland | Alicha Sega Wot (Mild Beef Stew) Origin: Ethiopia | Amaretto Baked Easter Ham Origin: American |
| Abish Origin: Ethiopia | Aliter assaturas (Roast Meats, Another Way) Origin: Roman | Amaretto Tinned Ham Origin: American |
| Ad Aves Hircosas Omni Genere (How to Prepare 'High' Birds of Any Kind) Origin: Roman | Aliter assaturas (Roast Meats, Another Way) Origin: Roman | Amarillo (Oaxacan Yellow Mole) Origin: Mexico |
| Adana Kebab Origin: Turkey | Aliter Avem (Birds, Another Way) Origin: Roman | Amarillo con Carne de Res (Oaxacan Yellow Mole with Beef) Origin: Mexico |
| Adobo Beef Origin: America | Aliter Conchiclam Sic Facies (Legumes, Another Way, Are Made Thus) Origin: Roman | Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal |
| Adobong Manok (Philippines Chicken in Vinegar Sauce) Origin: Philippines | Aliter Cucumeres Rasos (Peeled Cubumbers, Another Way) Origin: Roman | Amiwo au Poulet (Chicken Amiwo) Origin: Benin |
| Afang Soup Origin: Nigeria | Aliter de Pullo (Chicken Forcemeat, Another Way) Origin: Roman | Amulatum Aliter (Another Thick Sauce) Origin: Roman |
| Afelia (Belly Pork with Wine and Coriander) Origin: Cyprus | Aliter Gruem vel Anatem (Crane or Duck, Another Way) Origin: Roman | Amulatum Aliter II (Another Thick Sauce II) Origin: Roman |
| Afia Efere (White Soup) Origin: Nigeria | Aliter Haedinam sive Agninam Excaldatam (Stew of Kid or Lamb) Origin: Roman | An Excellent Way to Cook a Breast of Mutton Origin: British |
| Afia Efere Ebot (White Soup with Goat Meat) Origin: Nigeria | Aliter Haedinam sive Agninam Excaldatam (Stew of Kid or Lamb, Another Way) Origin: Roman | Ancient Haggis Origin: British |
| Afia Efere Unen (White Soup with Chicken) Origin: Nigeria | Aliter Haedinam sive Agninam Excaldatam (Roast Kid or Lamb) Origin: Roman | Andalusian Turkey Origin: France |
| Afia Efere Uyayak (White Soup with Aidan Fruit) Origin: Nigeria | Aliter Haedum sive Agnum Assum (Roast Kid or Lamb, Another Way) Origin: Roman | Andouille Sausage Origin: Cajun |
| African Chow Mein Origin: African Fusion | Aliter Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb, Another Way) Origin: Roman | Angefüllte Schweinekoteletts (Stuffed Pork Chops) Origin: Germany |
| African Moussaka Origin: African Fusion | Aliter in Apro (Wild Boar, Another Way) Origin: Roman | Angolan Feijoada Origin: Angola |
| Afriki Yakhni Origin: Southern Africa | Aliter in Apro II (Wild Boar, Another Way II) Origin: Roman | Anguillan Kebabs Origin: Anguilla |
| Agerhøns (Partridges Poached in Milk) Origin: Denmark | Aliter in Apro III (Wild Boar, Another Way III) Origin: Roman | Anguillan Rice and Peas Origin: Anguilla |
| Agerhøns i kål (Partridge with Cabbage) Origin: Denmark | Aliter In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar, Another Way) Origin: Roman | Anserem Elixum Calidum ex Iure Frigido Apiciano (Boiled Goose, Served Hot with Cold Apician Sauce) Origin: Roman |
| Agneau au Cari (Lamb Curry) Origin: Reunion | Aliter In Struthione Elixo (Of Boiled Ostrich, Another Way) Origin: Roman | Apon Soup (Ogbono Soup) Origin: Nigeria |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Aliter in Vitulina Elixa (Sauce for Boiled Veal, Another Way) Origin: Roman | Apothermum (To Make Apothermum) Origin: Roman |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Aliter Isicia (Another Sausage) Origin: Roman | |
| Agrio Koyneli Stifado (Wild Rabbit Stew) Origin: Greece | Aliter Isicia II (Another Sausage II) Origin: Roman |
Recipe Information: 66
'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.
Recipe Information: 66
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.
Recipe Information: 114
Modern wine coolers come in a range of sized models. Some are small enough to fit on a counter top whilst others are as large as a domestic size fridge. They are intended to ensure that wines are served at the right temperature
Recipe Information: 114
Everything you want to know about cake decorating sets.
Recipe Information: 35
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.
Recipe Information: 66
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?
Recipe Information: 113
Sausages are food made from ground meat, salt, herbs, and spices. They are typically formed in a casing made from intestine
Recipe Information: 115
Well you do not have to use a breather, but if you do you'll wonder why you hadn't started making use of one sooner! This may possibly sound overly dramatic plus a little unbelievable, but when you have tried your wine breather for the first time you will see how distinct a specific wine can taste.
Recipe Information: 114
Learn more about the history of tea. It has been around for a long time.
Recipe Information: 35
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
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