Fresh bay leaves Laurus nobilis spread as a fan, showingfront and back.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Bayleaves along with all the Bayleaves containing recipes presented on this site, with 461 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate 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. This page gives a listing of all the Bayleaves recipes added to this site.
These recipes, all contain Bayleaves as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Bayleaves held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Bayleaves Culinary Term entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate 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. This page gives a listing of all the Bayleaves recipes added to this site.
These recipes, all contain Bayleaves as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Bayleaves held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Bayleaves Culinary Term entry on this site.
The alphabetical list of all Bayleaves recipes on this site follows, (limited to 100 recipes per page). There are 461 recipes in total:
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| Smoked Salmon Mousse Origin: Scotland | Tandoori Masala Powder Origin: Britain | Venison Liver Pâté Origin: Britain |
| Smoky Fish Skewers Origin: Britain | Tapenade Monegasque (Monaco-style Tapenade) Origin: Monaco | Venison with Gin-flavoured Sauce Origin: Britain |
| Smoky Prawn Jollof Rice Origin: Nigeria | Tasqebap (Fried Lamb with Tomatoes) Origin: Albania | Venison, Potato and Mushroom Stew Origin: Britain |
| Sopa de Res (Cuban Beef Stock) Origin: Cuba | Tatws a Chig Mewn Popty Araf (Potatoes and Meat in the Slow Cooker) Origin: Welsh | Vermicelli with Chicken and Wood Ear Mushrooms Origin: China |
| Soupe a la Paysanne (Country-woman Soup) Origin: France | Tausug Beef Kulma Origin: Philippines | Victorian Chicken Pilau Origin: Anglo-Indian |
| Soupe aux pois et la viande (Pea Soup and Meat) Origin: Guinea-Bissau | Thiou Curry au Boeuf (Senegalese Beef Curry) Origin: Senegal | Victorian Roast Goose Origin: Britain |
| Soupe d'Illane (Ilan Soup) Origin: Morocco | Tomata Sauce Origin: Britain | Vinegar and Oil Pickled Mushrooms Origin: Britain |
| Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes) Origin: Guinea | Tomato and Red Bell Pepper Soup Origin: British | White Aspic Jelly Origin: British |
| Special Pizza Tomato Sauce Origin: Italy | Tomato Ketchup Origin: Britain | White Béchamel Sauce Origin: Britain |
| Spiced Basmati Rice Origin: India | Tomato Sauce for Pizza Origin: Italy | White Stock Origin: Britain |
| Spiced Pickling Vinegar Origin: Britain | Traditional Historic Bobotie Origin: South Africa | White Veal Stock Origin: Britain |
| Spicy Turkey and Sausage Kebabs Origin: Britain | Traditional Roast Venison Origin: Britain | Wild Greens Soup Origin: Britain |
| St Kitts Stewed Fish Origin: Saint Kitts | Traditional Vegetable Bake Origin: Ireland | Wild Mushroom Soup Origin: Britain |
| Steak and Kidney Kebabs Origin: Britain | Tritura, unde Perfundes Caccabinam (The Ground Seasonings that you Add to the Small Casseole) Origin: Roman | Xavier Suppe (Xavier Soup) Origin: Italy |
| Stewed Pork in Red Sauce Origin: Sao Tome | Turkey Curry with Yams Origin: Fusion | Xerém (Cape Verdean Pap) Origin: Cape Verde |
| Stoved Howtowdie wi' Drappit Eggs Origin: Scotland | Turkey Leftovers Hotpot Origin: Britain | Yellow Split Pea Bhuna Kedgeree Origin: Anglo-Indian |
| Stuffat Tal-Fenek (Rabbit Stew) Origin: Malta | Untú de Peixe (Deep-fried Fish Balls) Origin: Guinea-Bissau | Yemeni hawaij Origin: Yemen |
| Suffolk-cured Turkey Origin: British | Vaca Atolada (Beef Ribs with Cassava) Origin: Brazil | Ysgwydd Oen Mewn Dull Gwledig (Rustic Lamb Shoulder Roast) Origin: Welsh |
| Suss-Saures Rotkraut (Sweet and Sour Red Cabbage) Origin: Germany | Veal Stock Origin: Britain | Zarzuela de Mariscos (Seafood Zarzuela) Origin: Spain |
| Swazi Babotie Origin: eSwatini | Vegetable Pilau Origin: India | |
| Swffle Bara Lawr (Laverbread Soufflé) Origin: Welsh | Venison Escalopes with Red Wine Origin: Scotland |
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