e in washed cheesecloth the following: 8 sprigs parsley, 1 large bay leaf
Sauce (can be prepared in advance): mix all ingredients in a small pot
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.
Heat a shallow layer of oil in a very large skillet, or use two skillets.
Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
When chicken is done, drain broth and reserve.
Add 1 to 1 1/2 cup of broth to sauce.
Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.
Soak the beans overnight in enough water to completely cover. Drain. Add enough fresh water to cover and bring to a boil. Add the salt and sugar.
Cook over low heat 1 1/2 hours.
Drain. Combine the beans, chili sauce, fat and bay leaf in a baking dish. Bake at 350\u00b0 for 1 hour.
Remove bay leaf before serving.
Yields 6 servings.
Place water, black beans, onion, ham bouillon, and bay leaf in a pressure cooker. Close cooker securely and bring to high pressure according to manufacturer's instructions. Cook for 15 minutes after steam starts to escape. Remove from heat and allow cooker to release pressure naturally.
Heat olive oil in a skillet over low heat. Add garlic; cook and stir until golden, about 1 minute. Stir oil and garlic into beans. Remove bay leaf and season beans with salt.
Place butter, chicken, salt, pepper, garlic, mushrooms, onions, wine, thyme, and bay leaf in crock pot.
Combine chicken broth and flour; pour mixture into crock pot, and stir.
Cover and cook on LOW setting for 5-6 hours.
Remove and discard bay leaf.
Serve over rice.
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.
Boil wild rice and bay leaf in water for 45 minutes. Drain.
Meanwhile,
op to expose cloves. Wrap in foil;bake until cloves are
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.
he leeks, and cut them in 5 cm (2 inch) pieces
larger cooker will cook in a much shorter period of
Place potatoes, onions, carrots, and bay leaf in crock pot.
Trim excess fat from brisket; put meat on top of veges.
Mix molasses with beer and pour over all.
Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour.
Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
Serve with vegetables.
he meat Pierce the meat in half a dozen or so
alt, garlic, thyme, allspice, and bay leaf in a small bowl.
Rub
Scrub pig's foot in cold water and scrape off
nd pepper.
Heat butter in a 12-inch ovenproof deep
Combine water, clam juice and bay leaf in large saucepan; bring to boiling.
Add shrimp.
After mixture comes to boil again, lower heat; simmer 3 minutes or until shrimp are firm tender. Drain, reserving cooking liquid.
nion, leeks, potatoes, stock and bay leaf in a large heavy saucepan and