Fresh bay leaves
from Laurus
nobilis.
Welcome to the summary page for FabulousFusionFood's Herb guide to Bayleaves along with all the Bayleaves containing recipes presented on this site, with 602 recipes in total.
e 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 Cornish recipes added to this site.
These recipes, all contain Bayleaves as a major herb flavouring.
This page is a continuation of the list of herb recipes including Bayleaves held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a herb please navigate to First Page of the Bayleaves Containing Recipes entry on this site.
e 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 Cornish recipes added to this site.
These recipes, all contain Bayleaves as a major herb flavouring.
This page is a continuation of the list of herb recipes including Bayleaves held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a herb please navigate to First Page of the Bayleaves Containing Recipes entry on this site.
The alphabetical list of all Bayleaves recipes on this site follows, (limited to 100 recipes per page). There are 602 recipes in total:
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| Scotch Broth Origin: Scotland | Spiced Pickling Vinegar Origin: Britain | Turkey Leftovers Hotpot Origin: Britain |
| Scotch Broth with Pepper Dulse Origin: Scotland | Spicy Turkey and Sausage Kebabs Origin: Britain | Ukrainian Sausage from Lviv Origin: Ukraine |
| Scottish Jugged Hare Origin: Scotland | Staff Chicken Curry Origin: Britain | Untú de Peixe (Deep-fried Fish Balls) Origin: Guinea-Bissau |
| Scottish Pickled Eggs Origin: Scotland | Steak and Kidney Kebabs Origin: Britain | Vaca Atolada (Beef Ribs with Cassava) Origin: Brazil |
| Scottish Pickled Herring Origin: Scotland | Stewed Pork in Red Sauce Origin: Sao Tome | Veal Stock Origin: Britain |
| Scottish Potted Herring Origin: Scotland | Stiw Cig Oen Cymreig (Welsh Lamb Stew) Origin: Welsh | Vegetable Pilau Origin: India |
| Sea Bass a la Grecque Origin: France | Stoved Howtowdie wi' Drappit Eggs Origin: Scotland | Venison Curry Bunny Chow Origin: South Africa |
| Seafood Chili Origin: American | Stuffat Tal-Fenek (Rabbit Stew) Origin: Malta | Venison Escalopes with Red Wine Origin: Scotland |
| Seaweed Ribollita Origin: Fusion | Suffolk-cured Turkey Origin: British | Venison Liver Pâté Origin: Britain |
| Shahi Murgh Korma (Royal Chicken Korma) Origin: India | Super-speedy Microwave Lamb Curry Origin: Britain | Venison with Gin-flavoured Sauce Origin: Britain |
| Shahi Paneer Origin: India | Suss-Saures Rotkraut (Sweet and Sour Red Cabbage) Origin: Germany | Venison, Potato and Mushroom Stew Origin: Britain |
| Shaiyah (Pan-fried Meat) Origin: South Sudan | Swazi Babotie Origin: eSwatini | Vermicelli with Chicken and Wood Ear Mushrooms Origin: China |
| Shellfish and Leek Roly-poly Origin: Britain | Swffle Bara Lawr (Laverbread Soufflé) Origin: Welsh | Victorian Beef Vindaloo Origin: Anglo-Indian |
| Shrimp Sauce Origin: Britain | Tandoori Masala Powder Origin: Britain | Victorian Chicken Korma Origin: Anglo-Indian |
| Simple Court Bouillon Origin: France | Tapenade Monegasque (Monaco-style Tapenade) Origin: Monaco | Victorian Chicken Pilau Origin: Anglo-Indian |
| Slow Cooker Lamb Rogan Josh Origin: Britain | Tariwala Murgh (Home-style Chicken Curry) Origin: India | Victorian Pickled Vindaloo Origin: Anglo-Indian |
| Slow-cooked Duck Ragù for Valentine’s Origin: Fusion | Tasqebap (Fried Lamb with Tomatoes) Origin: Albania | Victorian Pish-pash Origin: Anglo-Indian |
| Slow-cooked Lamb Curry Origin: Britain | Tatws a Chig Mewn Popty Araf (Potatoes and Meat in the Slow Cooker) Origin: Welsh | Victorian Roast Goose Origin: Britain |
| Smoked Salmon Mousse Origin: Scotland | Tausug Beef Kulma Origin: Philippines | Vinegar and Oil Pickled Mushrooms Origin: Britain |
| Smoky Fish Skewers Origin: Britain | Tharoi Thongba (Water Snail Curry) Origin: India | White Aspic Jelly Origin: British |
| Smoky Prawn Jollof Rice Origin: Nigeria | The Ultimate Chilli Con Carne Origin: Fusion | White Béchamel Sauce Origin: Britain |
| Snoek Bobotie Origin: South Africa | Thiou Curry au Boeuf (Senegalese Beef Curry) Origin: Senegal | White Stock Origin: Britain |
| Sopa de Res (Cuban Beef Stock) Origin: Cuba | To Sowce a Pigge (Collar of Brawn) Origin: England | White Veal Stock Origin: Britain |
| Soupe a la Paysanne (Country-woman Soup) Origin: France | Tomata Sauce Origin: Britain | Wild Greens Soup Origin: Britain |
| Soupe aux pois et la viande (Pea Soup and Meat) Origin: Guinea-Bissau | Tomato and Red Bell Pepper Soup Origin: British | Wild Masala Origin: Britain |
| Soupe d'Illane (Ilan Soup) Origin: Morocco | Tomato Ketchup Origin: Britain | Wild Mushroom Soup Origin: Britain |
| Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes) Origin: Guinea | Tomato Rice Origin: India | Xavier Suppe (Xavier Soup) Origin: Italy |
| Soused Cornish Sardines Origin: England | Tomato Sauce for Pizza Origin: Italy | Xerém (Cape Verdean Pap) Origin: Cape Verde |
| South African Curried Leg of Lamb Origin: India | Traditional Historic Bobotie Origin: South Africa | Yassa Au Poulet de la Casamance (Chicken Yassa in the Manner of Casamarance) Origin: Senegal |
| Special Curry Powder Origin: South Africa | Traditional Roast Venison Origin: Britain | Yellow Split Pea Bhuna Kedgeree Origin: Anglo-Indian |
| Special Jaipuri Masala Origin: India | Traditional Vegetable Bake Origin: Ireland | Yemeni hawaij Origin: Yemen |
| Special Pizza Tomato Sauce Origin: Italy | Tricolour Pilau Rice Origin: India | Yen Thongba (Manipuri Chicken Curry) Origin: India |
| Spice-infused Oli Origin: Britain | Tritura, unde Perfundes Caccabinam (The Ground Seasonings that you Add to the Small Casseole) Origin: Roman | |
| Spiced Basmati Rice Origin: India | Turkey Curry with Yams Origin: Fusion |
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