
front 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 491 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 491 recipes in total:
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Salmis de Faisan (Salmis of Pheasant) Origin: France | Soupe de mouton (Mutton soup) Origin: Saint-Martin | Tritura, unde Perfundes Caccabinam (The Ground Seasonings that you Add to the Small Casseole) Origin: Roman |
Salmis de Palombe (Salmis of Pigeons) Origin: France | Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes) Origin: Guinea | Turkey Curry with Yams Origin: Fusion |
Sao Tomean Calulu Origin: Sao Tome | South African Prego Steak Origin: South Africa | Turkey Leftovers Hotpot Origin: Britain |
Sarson Saag Gosht (Lamb and Rapeseed Greens Curry with Yoghurt) Origin: India | Special Pizza Tomato Sauce Origin: Italy | Untú de Peixe (Deep-fried Fish Balls) Origin: Guinea-Bissau |
Satay Origin: Indonesia | Spiced Basmati Rice Origin: India | Vaca Atolada (Beef Ribs with Cassava) Origin: Brazil |
Sauce aux Arachides (Guinean Peanut Sauce) Origin: Guinea | Spiced Pickling Vinegar Origin: Britain | Veal in Tomato Sauce Origin: Andorra |
Sauce Genevoise Origin: France | Spicy Turkey and Sausage Kebabs Origin: Britain | Veal Stock Origin: Britain |
Sauci Yohss (Gambian Mussel Meats in Tomato Sauce with Potatoes) Origin: Gambia | St Kitts Stewed Fish Origin: Saint Kitts | Vegetable Pilau Origin: India |
Saws Béchamel (Béchamel Sauce) Origin: Welsh | Steak and Kidney Kebabs Origin: Britain | Venison Escalopes with Red Wine Origin: Scotland |
Saws Bara Lawr (Laverbread Sauce) Origin: Welsh | Stewed Pork in Red Sauce Origin: Sao Tome | Venison Liver Pâté Origin: Britain |
Scallop and Mushroom Pie Origin: Ireland | Stoved Howtowdie wi' Drappit Eggs Origin: Scotland | Venison with Gin-flavoured Sauce Origin: Britain |
Scotch Broth Origin: Scotland | Stuffat Tal-Fenek (Rabbit Stew) Origin: Malta | Venison, Potato and Mushroom Stew Origin: Britain |
Scotch Broth with Pepper Dulse Origin: Scotland | Suaasat Origin: Greenland | Vermicelli with Chicken and Wood Ear Mushrooms Origin: China |
Scottish Jugged Hare Origin: Scotland | Suffolk-cured Turkey Origin: British | Victorian Chicken Pilau Origin: Anglo-Indian |
Scottish Pickled Eggs Origin: Scotland | Suss-Saures Rotkraut (Sweet and Sour Red Cabbage) Origin: Germany | Victorian Roast Goose Origin: Britain |
Scottish Pickled Herring Origin: Scotland | Swazi Babotie Origin: eSwatini | Vinegar and Oil Pickled Mushrooms Origin: Britain |
Seafood Chili Origin: American | Swffle Bara Lawr (Laverbread Soufflé) Origin: Welsh | White Aspic Jelly Origin: British |
Seasoned Red Pepper Paste Origin: Aruba | Tandoori Masala Powder Origin: Britain | White Béchamel Sauce Origin: Britain |
Seaweed Ribollita Origin: Fusion | Tapenade Monegasque (Monaco-style Tapenade) Origin: Monaco | White Stock Origin: Britain |
Shahi Paneer Origin: India | Tas-Kebab (Lamb Cooked in Wine) Origin: Bulgaria | White Veal Stock Origin: Britain |
Shaiyah (Pan-fried Meat) Origin: South Sudan | Tasqebap (Fried Lamb with Tomatoes) Origin: Albania | Wild Greens Soup Origin: Britain |
Shrimp Sauce Origin: Britain | Tatws a Chig Mewn Popty Araf (Potatoes and Meat in the Slow Cooker) Origin: Welsh | Wild Mushroom Soup Origin: Britain |
Simple Court Bouillon Origin: France | Tausug Beef Kulma Origin: Philippines | Xavier Suppe (Xavier Soup) Origin: Italy |
Slow-cooked Duck Ragù for Valentine’s Origin: Fusion | Thiou Curry au Boeuf (Senegalese Beef Curry) Origin: Senegal | Xerém (Cape Verdean Pap) Origin: Cape Verde |
Smoked Salmon Mousse Origin: Scotland | Tomata Sauce Origin: Britain | Yambo Origin: Aruba |
Smoky Fish Skewers Origin: Britain | Tomato and Red Bell Pepper Soup Origin: British | Yellow Split Pea Bhuna Kedgeree Origin: Anglo-Indian |
Smoky Prawn Jollof Rice Origin: Nigeria | Tomato Ketchup Origin: Britain | Yemeni hawaij Origin: Yemen |
Sopa de Res (Cuban Beef Stock) Origin: Cuba | Tomato Sauce for Pizza Origin: Italy | Ysgwydd Oen Mewn Dull Gwledig (Rustic Lamb Shoulder Roast) Origin: Welsh |
Soupe a la Paysanne (Country-woman Soup) Origin: France | Traditional Historic Bobotie Origin: South Africa | Zarzuela de Mariscos (Seafood Zarzuela) Origin: Spain |
Soupe aux pois et la viande (Pea Soup and Meat) Origin: Guinea-Bissau | Traditional Roast Venison Origin: Britain | |
Soupe d'Illane (Ilan Soup) Origin: Morocco | Traditional Vegetable Bake Origin: Ireland |
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