Type what you have

Ingredients

• ✓ bay leaf
• egg
• vinegar
• water
• pickling spice
• garlic

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. 2 In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
3. 3 Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

By Rayna Jordan

Ingredients

• ✓ bay leaf
• egg
• tarragon vinegar
• water
• white sugar
• salt
• celery seed
• garlic

Instructions

1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. 2 In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
3. 3 Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

By Brenda Moore

Ingredients

• ✓ bay leaf
• egg
• white vinegar
• white sugar
• salt
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard hot water.
3. 3 Bring vinegar, sugar, and salt to a boil in the same saucepan until sugar is dissolved. Remove from heat.
4. 4 Place peeled eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal the jar and refrigerate for at least 1 week before serving.

By Rod

Ingredients

• ✓ bay leaf
• beet
• sugar
• white vinegar
• clove
• salt
• black pepper
• egg
• mayonnaise
• sweet pickle relish
• yellow mustard

Instructions

1. 1 Measure 1 cup beet juice from reserved juice.
2. 2 Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
3. 3 Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
4. 4 Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

By Kathy Van Pelt

Ingredients

• ✓ bay leaf
• water
• vinegar
• beet juice
• red wine
• garlic
• pickling spice
• salt
• egg
• onion

Instructions

1. 1 Combine water, vinegar, beet juice, and wine in a large non-reactive glass bowl or jar. Add garlic, bay leaf, pickling spice, and salt; mix well. Add eggs and onion rings. Cover tightly and refrigerate for 1 week before serving.

By Wendy

Ingredients

• ✓ bay leaf
• cod
• milk
• thyme
• cayenne pepper
• yukon gold potato
• garlic
• lemon zest
• olive oil
• lemon
• black pepper
• creme fraiche

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
2. 2 Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
3. 3 Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
4. 4 Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
5. 5 Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
6. 6 Bake in the preheated oven until browned and bubbling, about 20 minutes

By John Mitzewich

Ingredients

• ✓ bay leaf
• chickpea
• soybean
• onion
• vegetable broth
• water
• garlic
• lemon
• soy sauce
• black pepper
• tahini
• parsley

Instructions

1. 1 Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
2. 2 Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
3. 3 Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

By RCROYER

Ingredients

• ✓ bay leaf
• chicken gizzard
• celery
• onion
• celery salt
• seasoned salt
• black pepper
• herb seasoning
• garlic powder
• cumin
• hot sauce
• oil
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken gizzards, celery, onion, bay leaves, and 1 teaspoon celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered.
3. 3 Once cooked, remove gizzards to a bowl, discard celery and onion, and reserve the broth.
4. 4 Season gizzards with 1/2 teaspoon celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well.
5. 5 Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Place flour in a plastic bag, and transfer the gizzards with their seasoning into the bag as well. Shake the bag to thoroughly coat the gizzards with flour.
8. 8 Gently lower the gizzards into the hot oil in batches, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

By pnutmommy

Ingredients

• ✓ bay leaf
• cooking spray
• water
• balsamic vinegar
• salt
• thyme
• oregano
• rosemary
• garlic
• salt
• olive oil
• black pepper
• red pepper flake
• chicken wing
• bread crumb
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
2. 2 Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
3. 3 Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
4. 4 Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl.
5. 5 Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
6. 6 Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
7. 7 Bake in the preheated oven until browned, 20 to 25 minutes.
8. 8 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ bay leaf
• oyster juice
• oyster
• heavy cream
• sage
• oregano
• thyme
• cayenne pepper
• salt
• artichoke heart
• chicken broth
• all-purpose flour
• butter
• button mushroom
• celery
• onion
• carrot
• butter

Instructions

1. 1 Melt 2 tablespoons butter in a large pot. Add carrot, onion, celery, and mushrooms; cook until vegetables soften, about 5 minutes.
2. 2 Melt 1/2 cup butter in a separate large pot; stir in flour and cook for 5 minutes.
3. 3 Whisk chicken broth into flour mixture. Add carrot mixture, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano, and sage; simmer over medium heat for 30 minutes.
4. 4 Whisk in cream; add oysters. Bring to a simmer, but do not boil; cook until oysters are tender.

By DSPROUT

Ingredients

• ✓ bay leaf
• thyme
• orange zest
• salt
• cayenne pepper
• dijon mustard
• chive
• parsley
• brandy
• butter
• duck
• ginger
• orange zest
• thyme
• garlic
• thyme
• black pepper
• kosher salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil.
2. 2 Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl.
3. 3 Season duck all over, both inside and out, with about 2/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil.
4. 4 Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours.
5. 5 Pick meat from the bones and place into a bowl.
6. 6 Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl.
7. 7 Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.

By John Mitzewich

Ingredients

• ✓ bay leaf
• phyllo dough
• green chile pepper
• cilantro
• oil
• black pepper
• cardamom
• cinnamon
• chili powder
• turmeric
• coriander
• cumin
• salt
• ginger root
• garlic
• onion
• ground beef
• cumin seed
• vegetable oil
• pea
• potato

Instructions

1. 1 Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.
2. 2 Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
3. 3 Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
4. 4 Heat 1 quart of oil in a deep saucepan over medium heat.
5. 5 Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
6. 6 Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

By sassyangelkiwi Donna-Maree Aus

Ingredients

• ✓ bay leaf
• egg
• bread crumb
• browning
• water
• beef bouillon
• salt
• pepper
• thyme
• clove
• allspice
• curry powder
• scotch bonnet chile
• onion
• ground beef
• margarine
• water
• shortening
• margarine
• salt
• curry powder
• all-purpose flour

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Prepare pastry: Combine flour, 1 ½ teaspoons curry powder, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs.
3. 3 Stir in water until mixture forms a ball.
4. 4 Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately 1/8-inch thick) on a lightly floured surface; set aside.
5. 5 To make the beef filling: Melt butter in a skillet over medium heat. Sauté onion and diced Scotch bonnet pepper until soft, about 2 minutes. Stir in ground beef; season with 1 teaspoon curry powder, allspice, ground cloves, thyme, pepper, and salt. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Crumble in bouillon cube and stir in 1/2 cup of water and browning sauce until well combined; add bay leaf and simmer until liquid is absorbed. Remove skillet from heat; discard bay leaf and stir in bread crumbs.
6. 6 Spoon equal amounts of filling onto each pastry circle.
7. 7 Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
8. 8 Bake in the preheated oven until golden brown, about 30 minutes.

By JEFFOLEE

Ingredients

• ✓ bay leaf
• vegetable oil
• panko bread crumb
• egg
• all-purpose flour
• lemon zest
• chive
• parsley
• cayenne pepper
• russet potato
• black pepper
• salt
• cod
• milk
• cayenne pepper
• mustard
• horseradish
• tarragon
• parsley
• shallot
• caper
• mayonnaise

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
3. 3 Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
4. 4 Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
5. 5 Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined.
6. 6 Flake chilled fish over the top. Mix until combined.
7. 7 Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
8. 8 Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
9. 9 Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
10. 10 Drain on paper towels.
11. 11 Serve with tartar sauce and enjoy!

By John Mitzewich

Ingredients

• ✓ bay leaf
• beef tongue
• onion
• garlic
• salt
• black pepper
• butter

Instructions

1. 1 Place beef tongue, onion, garlic, and bay leaf in a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
2. 2 Cook on Low for 8 hours.
3. 3 Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end.
4. 4 Chop meat into bite-sized pieces.
5. 5 Heat butter in a skillet over medium heat; cook and stir chopped meat until tender, 5 to 10 minutes. Season with salt and pepper.

By liz

Ingredients

• ✓ bay leaf
• anaheim chile pepper
• guajillo chile pepper
• water
• onion
• mixed spices
• salt
• beef stew meat

Instructions

1. 1 Place Anaheim and guajillo peppers in a saucepan; cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Set aside to cool for 5 minutes.
2. 2 Transfer chiles and water into a blender; add onion, mixed spices, and salt. Blend until smooth.
3. 3 Place stew meat in a large pot; stir in pureed chile mixture and add bay leaves. Cook over medium-low heat until meat is very tender, 3 to 5 hours.

By Cynthia

Ingredients

• ✓ bay leaf
• pork butt roast
• water
• onion
• garlic
• salt
• black peppercorn
• red chile pepper

Instructions

1. 1 Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
2. 2 Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

By TK

Ingredients

• ✓ bay leaf
• lard
• pork shoulder
• salt
• black pepper
• onion
• garlic
• orange

Instructions

1. 1 Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
2. 2 Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.

By chefmikep

Ingredients

• ✓ bay leaf
• chipotle pepper
• adobo sauce
• water
• pork loin roast
• chicken breast
• white hominy
• green chili
• onion
• garlic
• chicken broth
• oregano
• cumin
• black pepper

Instructions

1. 1 Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
2. 2 Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

By kreativekuisine

Ingredients

• ✓ bay leaf
• pork shoulder
• orange
• onion
• garlic
• kosher salt
• cumin
• black peppercorn

Instructions

1. 1 Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.
2. 2 Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.
3. 3 Cover loosely and simmer until meat is tender, about 1 1/2 hours.
4. 4 Allow pork to cool, covered, in broth for 1 hour.
5. 5 Shred meat with two forks.

By Ken from CA

Ingredients

• ✓ bay leaf
• beef chuck roast
• onion
• black pepper
• garlic powder
• white vinegar
• tomato sauce
• chili powder
• salt

Instructions

1. 1 Place roast, onion, bay leaves, black pepper, garlic powder, and vinegar in a slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
2. 2 Remove meat from the slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

By lizbot1

Ingredients

• ✓ bay leaf
• salt
• garlic powder
• cumin
• oregano
• coriander
• cinnamon
• pork shoulder roast
• chicken broth

Instructions

1. 1 Gather the ingredients.
2. 2 Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture.
3. 3 Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
4. 4 Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
5. 5 When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.

By Erin Parker

Ingredients

• ✓ bay leaf
• vegetable oil
• fideo noodle
• onion
• garlic
• tomato puree
• water
• chicken bouillon granules
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes.
2. 2 Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.

By Josefina Mijares

Ingredients

• ✓ bay leaf
• beef chuck roast
• salt
• black pepper
• grapeseed oil
• onion
• garlic
• beef broth
• guajillo red chile cooking sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
3. 3 Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
4. 4 Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over beef. Pour in enough of remaining broth to cover beef. Add bay leaves and bring to a gentle simmer.
5. 5 Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
6. 6 Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

By Baking Nana

Ingredients

• ✓ bay leaf
• cumin
• coriander
• oregano
• garlic powder
• cayenne pepper
• pork shoulder
• beef broth
• onion

Instructions

1. 1 Combine cumin, coriander, oregano, garlic powder, and cayenne pepper in a bowl; thoroughly rub over pork roast.
2. 2 Place roast in a pressure cooker; pour beef broth around roast. Add onion and bay leaves. Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat over medium-high heat to full pressure when steam escapes in a steady flow and makes a whistling sound. Reduce heat to maintain high pressure and regulator is gently rocking. Cook for 45 minutes.
3. 3 Off heat, let pressure release naturally according to the manufacturer's instructions. Unlock and remove lid. Transfer pork to a serving bowl; shred using 2 forks.

By AKrause

Ingredients

• ✓ bay leaf
• red bean
• water
• turkey sausage
• onion
• green pepper
• celery
• cayenne pepper
• salt
• white rice

Instructions

1. 1 Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.
2. 2 Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and simmer, stirring frequently, for 30 minutes.
3. 3 Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf.
4. 4 Serve over cooked rice.

By Dale Tadlock

Ingredients

• ✓ bay leaf
• pork shoulder
• black pepper
• kosher salt
• vegetable oil
• cumin
• oregano
• cayenne pepper
• orange
• milk

Instructions

1. 1 Season pork with pepper and salt.
2. 2 Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
3. 3 Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
4. 4 Preheat oven to 450 degrees F (230 degrees C).
5. 5 Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
6. 6 Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
7. 7 Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ bay leaf
• pork butt
• garlic
• olive oil
• orange
• salt
• black pepper
• cumin
• cinnamon
• five-spice powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.
3. 3 Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely.
4. 4 Transfer mixture to a 9x13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.
5. 5 Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.
7. 7 Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ bay leaf
• tomato
• celery
• carrot
• onion
• guajillo chile pepper
• garlic
• chicken stock
• chicken bouillon granules
• chicken breast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomatoes, celery, carrot, onion, 2 guajillo peppers, and garlic in a large pot; cover with water and bring to a boil. Reduce heat to medium; simmer until vegetables are tender, 15 to 20 minutes. Drain and transfer to a blender or the bowl of a food processor.
3. 3 Add chicken stock, remaining 2 guajillo peppers, and chicken bouillon to the blender; blend until smooth.
4. 4 Place chicken in a baking dish; pour guajillo sauce over and around chicken until completely covered. Top with bay leaves.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bones and the juices run clear, about 60 minutes, stirring sauce every 20 minutes. An instant-read thermometer inserted near, but not touching bones, should read 165 degrees F (74 degrees C).

By Francisco Noriega

Ingredients

• ✓ bay leaf
• beer
• onion
• red pepper flake
• parsley
• salt
• butter
• garlic
• pickling spice
• oregano
• water
• shrimp

Instructions

1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica