till warm with the cold bay leaf sauce.
NOTE: You can
Melt 1 tablespoon margarine; add onion and garlic.
Cook, stirring, until onion is wilted.
Add rice and stir to coat grains.
Add broth and bay leaf.
Bring to boil and cover.
Cook exactly 17 minutes.
Remove bay leaf and stir in remaining 1 tablespoon margarine.
Serves 6.
In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
larger pot, combine potatoes, bay leaf 1/4 teaspoon salt-cover
Scrub the lemon to remove surface impurities; rinse and dry well.
Pour olive oil in a small heavy saucepan.
Using a zester, add lemon zest directly to olive oil.
Add bay leaf and peppercorns.
Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
Remove from heat and cool slightly.
Transfer oil to hot, sterilized bottle and seal.
Can be stored at room temperature for up to 2 months.
red wine, parsley, thyme and bay leaf, scraping the pot bottom with
Heat oil in large skillet.
Add pork and chicken; cook for 15 minutes or until chicken is browned on all sides.
Add onion, garlic and ham; cook for 5 minutes longer.
Season with salt and pepper.
Add broth mixed with saffron and bay leaf.
Cook 30 minutes, remove bay leaf and add rice.
Cover and cook 15 minutes.
he olive oil. Constantly swirl bay leaf to get the flavor through
Place the bay leaves and the cold water
Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry
Dijon mustard, lemon juice, broth, bay leaf, thyme, and fresh dill bring
Put vegetables in large pot; cover with stock and boil.
Add spices.
Simmer, covered, until vegetables are tender.
Remove bay leaf.
Blend with hand blender until pureed or smooth.
Saute mushrooms in butter.
Add scallops and wine and cook 1 minute. Stir in cream, mixed with egg.
Add to pureed vegetables and broth.
Heat through and serve with sprinkling of parsley.
Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.
Preheat oven to 375\u00b0F.
Grease baking sheet and set aside.
Stir flour, baking powder, salt and pepper in a large bowl.
Stir the ricotta and egg into the flour mixture until well combined.
Drop by the rounded tablespoonfuls onto the baking sheet.
Top each biscuit with the grated Parmesan and a few flakes of the crumbled bay leaf.
Bake until golden or 15-20 minutes.
Serve warm.
Saute bacon until brown.
Remove bacon and saute onion and romaine lettuce in bacon drippings for 5 to 10 minutes.
Pour off excess drippings.
Add tomatoes, chicken stock, bay leaf, browned bacon and garlic.
Bring to a boil; reduce heat and simmer for one hour.
oss in a bay leaf. Finally, sprinkle the Old Bay seasoning on top
he onion, leek, celery, peppercorns, bay leaf and fresh herbs.
Pour
eat. Add the onion, celery, bay leaf, chopped sage, the 4 teaspoons
hrough to and including the bay leaf.
Heat to boiling; reduce
ater with salt, pepper and bay leaf until chicken can be removed