Place the bay leaves and the cold water
b>bay leaf sauce.
NOTE: You can replace the berries in this recipe
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.
Saute the onions, garlic and bay leaf until the onions are tender
combine the beans, water and bay leaf. Bring to a boil; boil
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:
In bowl, whisk all ingredients together and pour over cooked, cooled fish.
white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the
1.Place roast in crock pot and season with pepper.
2.Mix rest of ingredients together and pour over roast.
3.Cover top with mushrooms and add bay leaf.
4.Cover and cook on low 6-9 hours.
5.Remove roast to rest on platter.
6.Discard bay leaf.
7.Turn crock pot to high.
8.Whisk cornstarch into juices to thicken.
9.This makes a wonderfully tasty au jus, or over mashed potatoes.
10.Enjoy!
11.You can easily make additions to this: pearl onions,.
aste, tomato puree, red wine, bay leaf and the lemon juice to
celery, onions, jalapeno, garlic puree, bay leaf, oregano, dried basil, ground black
In large Dutch oven, place cabbage, sauerkraut and pork chops. Sprinkle with salt and pepper.
Add bay leaf, mushrooms and water; cook, covered, for 1 hour and 30 minutes, or until chops are tender.
Cool mixture, then remove bones from chops.
Cut chops into bite size pieces.
Refrigerate all until 1 hour before serving, then peel and slice kielbasi about 1/2-inch thick and add to cabbage with pork and tomato sauce.
Cook, covered, about 1 hour, or until pork is tender and stew is piping hot.
Serve with boiled potatoes.
In large heavy skillet, saute chopped onion in oil.
Add the mixed, cubed meat; fry 30 minutes.
Stir in sauerkraut, drained and crumbled bay leaf.
Simmer covered for 1 1/2 hours, until meat and sauerkraut are tender.
Season to taste with salt and pepper. Just before serving, stir in the sour cream.
In a frying pan saute onions, carrots, garlic, celery and pepper in 2 tablespoons of oil until soft.
Add wine vinegar, wine, brown sugar, salt, bay leaf, and pickling spice; allow to cool in a glass or ceramic bowl.
When mixture is cool, submerge roast and marinate for 2 days, covered, in the refrigerator; turn frequently.
Saute eggplant slices in oil over high heat until browned slightly; drain on towels and set aside.
Combine tomatoes, seasonings and grated vegetables in a skillet.
Cover and simmer 15 minutes.
Remove bay leaf.
Add Parmesan cheese and sesame seed and blend well.
Place a layer of eggplant in oiled, shallow 2-quart dish.
Cover with 1/2 the tomato sauce, 1/2 the Mozzarella cheese.
Repeat layers and bake at 350\u00b0 for 30 minutes until cheese is melted and begins to brown.
Serve over cooked rice.
over with water.
Add bay leaf, celery, peppercorns and 1 tablespoon
Mix beef bouillon in 8 cups of water and bring to a boil. Brown turkey and onions and add to soup pot.
Add sliced carrots, corn, basil and bay leaf; cover and simmer for 45 minutes.
Add 3/4 cup of crushed tomatoes and pasta \"bows; \" simmer for 10 more minutes.
Combine all ingredients in a large bowl and mix well.
Cover and refrigerate for 4-8 hours to allow flavors to blend.
Remove bay leaf prior to serving.