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Bay leaves

Bay leaves are widely used in European and north American cuisine to add a background flavor to stocks, marinades, sauces, stews and other dishes.

Bay leaves are from the laurel family. They are usually used dried as the fresh leaves do not impart as much strength of flavor.

The flavor and aroma of bay leaves comes from the essential oil eugenol which produces a slightly bitter but distinct edge to dishes.

Bay leaves are a key ingredient in a bouquet garni.

Relevant Recipes for Bay leaves

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Recipe Ingredients

  1. Red Beans And Rice
  2. Red Beans And Rice
  3. Red Beans And Rice - 1
  4. Red Beans And Rice - 4
  5. Red Beans And Rice - 6
  6. Red Beans And Rice - 7
  7. Red Beans And Rice De Guise
  8. Red Beans And Rice II
  9. Red Cabbage And Pork Casserole
  10. Red Lentil Soup
  11. Red Lobster's Seafood Chili
  12. Red Lobster's Steamed Blue Crab
  13. Red Mullet Court-Bouillon
  14. Red Mullets Wrapped In Paper - {Triglie In Cartoccio}
  15. Red Pepper Black-Eyed Pea Gravy
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  17. Red Snapper And Rice Soup
  18. Red Snapper Courtbouillon
  19. Red Wine-Braised Beef Shanks With Mushrooms
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  21. Redfish Courtbouillon
  22. Refrigerator Kosher Dill Pickles
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  24. Rhode Island Red Chowder
  25. Riata Grande Chili
  26. Rice and Pulao-Khichdi
  27. Rice Casserole With Pine Nuts
  28. Rice Casserole with Pine Nuts, Tomatoes
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  32. Roast Beet Puree - Master Chefs
  33. Roast Chicken With Lemon Zest And Green Olives
  34. Roast Chicken With Olives And Potatoes
  35. Roast Goose
  36. Roast Goose With Chestnuts, Prunes And Armagnac
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  49. Roasted Chicken Mofongo With Black Beans
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