Type what you have

Ingredients

• ✓ bay leaf
• artichoke
• lemon juice
• garlic

Instructions

1. 1 Cut and discard stems from artichokes, making sure bottoms of each artichoke are flat. Cut and discard top 1 inch (or so) of each artichoke. Snip thorny ends from each artichoke leaf with a pair of kitchen scissors.
2. 2 Fill bottom of a pot with about 2 inches of water; add lemon, garlic, and bay leaf. Place a steamer basket in the pot, making sure the water does not flow over the bottom of the steamer basket.
3. 3 Place artichokes in the basket, resting on flattened bottoms.
4. 4 Bring water to a boil, cover the pot, and cook until leaves can be easily pulled from artichokes, 20 to 30 minutes.

By Kelly

Ingredients

• ✓ bay leaf
• gelatin
• water
• vegetable juice
• worcestershire sauce
• garlic
• onion
• celery

Instructions

1. 1 Fully dissolve gelatin in boiling water in a mixing bowl.
2. 2 Combine vegetable juice, Worcestershire sauce, cloves, and bay leaf in a saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes. Remove and discard the bay leaf and cloves.
3. 3 Stir onion and celery into vegetable juice.
4. 4 Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
5. 5 Refrigerate until set completely, about 1 hour.

By Barbara Zavadil

Ingredients

• ✓ bay leaf
• water
• garlic
• salt
• artichoke
• lemon juice

Instructions

1. 1 Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot®). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.

By Fioa

Ingredients

• ✓ bay leaf
• black-eyed pea
• water
• ham hock
• black pepper
• salt

Instructions

1. 1 Rinse black-eyed peas thoroughly, sorting and discarding any tiny pebbles or other debris.
2. 2 Place black-eyed peas, 3 cups water, ham hocks, bay leaf, pepper, and salt in a large stockpot; bring to a boil. Reduce to a simmer and cook uncovered until peas and ham hocks are tender, about 1 hour 30 minutes. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
3. 3 Cool ham hocks and remove meat from the bone. Return ham meat to the stockpot. Discard bay leaf and season with salt and pepper.

By DOUET

Ingredients

• ✓ bay leaf
• corn
• salt
• white vinegar
• sugar
• pickling spice
• cinnamon stick

Instructions

1. 1 Rinse corn and place in a large bowl with salt and enough water to cover. Refrigerate. Sterilize two 1-quart jars in simmering water for 5 minutes.
2. 2 Stir vinegar, sugar, and pickling spice together in a large stock pot: add bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
3. 3 Drain and rinse corn under cold water. Add to boiling pickling mixture. Reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove cinnamon stick and bay leaves from the liquid and discard. Fill the jars of corn with the vinegar mixture to within ½ inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Refrigerate after opening.

By TRISH

Ingredients

• ✓ bay leaf
• water
• lentil
• tomato
• onion
• garlic
• salt
• pepper
• marjoram
• sage
• thyme
• carrot
• celery
• green bell pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix water, lentils, stewed tomatoes, onions, garlic, salt, pepper, marjoram, sage, thyme, and bay leaf together in a 3-quart casserole dish.
3. 3 Bake, uncovered, in the preheated oven for 30 minutes.
4. 4 Stir in carrots and celery; cover and continue to bake until lentils and vegetables are tender, about 40 minutes.
5. 5 Stir in bell pepper, then sprinkle Cheddar over top. Bake, uncovered, until cheese has melted, about 5 more minutes. Remove bay leaf before serving.

By Tiffany

Ingredients

• ✓ bay leaf
• jasmine rice
• long-grain white rice
• ginger
• red chili flake
• turmeric
• salt
• water
• coconut milk
• coconut

Instructions

1. 1 Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
2. 2 Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

By John Mitzewich

Ingredients

• ✓ bay leaf
• tomato
• onion
• water
• mustard seed
• mustard powder
• garlic
• black pepper
• soy sauce
• salt

Instructions

1. 1 Combine tomatoes, onion, water, mustard seed, mustard powder, garlic, bay leaf, and black pepper in a large, heavy pot over medium heat; bring to a simmer and cook for 10 minutes. Stir soy sauce through the tomato mixture; continue cooking another 5 minutes. Season with salt. Remove bay leaf to serve.

By Hmazzz

Ingredients

• ✓ bay leaf
• red grape
• apple cider vinegar
• water
• sugar
• red onion
• mustard seed
• black peppercorn
• cinnamon stick
• star anise
• allspice

Instructions

1. 1 Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside.
2. 2 Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes.
3. 3 Carefully pour cooled liquid over grapes and gently swirl the jar to incorporate spices. Cover the jar and refrigerate 1 day before eating.

By CJ

Ingredients

• ✓ bay leaf
• water
• kidney bean
• smoked sausage
• onion
• green bell pepper
• celery
• garlic
• salt
• pepper

Instructions

1. 1 Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

By DaleAnn82

Ingredients

• ✓ bay leaf
• chicken stock
• ham hock
• salt pork
• onion
• white sugar
• red pepper flakes
• collard green
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Add chicken stock, ham hocks, salt pork, onion, bay leaves, sugar, and pepper flakes to a large pot; bring to a boil. Reduce heat to a simmer; simmer for 30 minutes.
2. 2 Add collard greens to the pot; bring to a boil. Reduce heat to a simmer; simmer until greens are tender, about 30 minutes. Season with vinegar, salt, and black pepper.

By THYME4MA

Ingredients

• ✓ bay leaf
• asparagus
• water
• white wine vinegar
• brown sugar
• jalapeno pepper
• thyme
• garlic
• old bay seasoning
• salt
• black peppercorn

Instructions

1. 1 Trim asparagus bottoms; pack loosely into a 1 quart jar.
2. 2 Bring water, vinegar, sugar, jalapeño, thyme, garlic, Old Bay, bay leaves, salt, and peppercorns to a boil in a medium saucepan over medium-high heat. Boil 1 minute.
3. 3 Pour enough hot liquid over asparagus in the jar to completely immerse. Cover; cool to room temperature. Store refrigerated for 24 hours to blend flavors before serving.

By JOHNNYDEEZ

Ingredients

• ✓ bay leaf
• pinto bean
• chicken stock
• salt
• black pepper
• tomato
• dark beer
• onion
• cilantro
• jalapeno pepper
• garlic
• oregano

Instructions

1. 1 Soak beans in a large pot of water, 8 hours to overnight.
2. 2 Drain beans, and refill the pot with chicken stock and enough water to cover beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. 3 Stir tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. 4 With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

By KIKI810

Ingredients

• ✓ bay leaf
• shortening
• onion
• green bell pepper
• garlic
• water
• red bean
• ham hock
• smoked sausage
• celery
• creole seasoning
• thyme
• sage
• hot pepper sauce
• white rice

Instructions

1. 1 Gather the ingredients.
2. 2 Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
3. 3 Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
4. 4 Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

By Matt

Ingredients

• ✓ bay leaf
• pinto bean
• bacon grease
• salt pork
• onion
• celery
• green bell pepper
• black pepper
• chipotle chile powder
• smoked sausage
• parsley
• thyme
• garlic
• water

Instructions

1. 1 Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
2. 2 Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
3. 3 Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
4. 4 Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
5. 5 Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
6. 6 Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

By Tami Hanks Baughman

Ingredients

• ✓ bay leaf
• butter
• shallot
• garlic
• butter
• mushroom
• beef broth
• red wine
• worcestershire sauce
• thyme
• salt
• pepper
• cornstarch
• water

Instructions

1. 1 Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
2. 2 Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

By TWIGGS1952

Ingredients

• ✓ bay leaf
• water
• tea bag
• chickpea
• vegetable oil
• onion
• tomato
• cilantro
• coriander
• cumin seed
• ginger root
• garlic
• turmeric
• onion
• cayenne pepper
• garam masala

Instructions

1. 1 Place 2 cups water, tea bag, and bay leaf into a pot and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir beans into boiling water. When beans are heated through, discard tea bag and bay leaf. Remove from heat. Drain beans, reserving water, and set aside.
2. 2 Heat 2 teaspoons oil in a skillet over medium heat and sauté sliced onion until tender. Remove from heat, cool, and mix in reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
3. 3 Heat remaining oil in a skillet over medium heat. Blend in coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in turmeric. Stir chopped onion into the skillet and cook until tender. Mix in remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring tomato liquid to a boil and cook about 5 minutes. Stir in boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.

By SHAMMI EDWARDS

Ingredients

• ✓ bay leaf
• pepper
• salt
• hot pepper sauce
• apple cider vinegar
• water
• ham bone
• mustard powder
• worcestershire sauce
• tomato puree
• maple syrup
• red pepper flakes
• thyme
• garlic
• bacon
• onion
• canola oil
• great northern bean

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme, and red pepper flakes to the skillet, and cook for 1 minute to blend flavors.
2. 2 Place soaked beans in a 3 1/2-quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaf to the top.
3. 3 Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaf and season with vinegar, hot sauce, salt, and pepper before serving.

By FINE2THCOMB

Ingredients

• ✓ bay leaf
• bacon
• bean cooking liquid
• garlic powder
• salt
• black pepper
• cayenne pepper
• paprika
• worcestershire sauce
• mustard
• molasses
• brown sugar
• apple cider vinegar
• ketchup
• barbecue sauce
• onion
• pork shoulder
• water
• red bean

Instructions

1. 1 Gather all ingredients.
2. 2 Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
3. 3 Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
4. 4 Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
5. 5 While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer.
7. 7 Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
8. 8 Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.
9. 9 Enjoy!

By John Mitzewich

Ingredients

• ✓ bay leaf
• vegetable oil
• russet potato
• cumin
• paprika
• salt
• water
• chipotle pepper
• paprika
• black pepper
• salt
• cayenne pepper
• chipotle pepper
• tomato paste
• sherry vinegar
• mayonnaise
• salt
• paprika
• garlic

Instructions

1. 1 To make the sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
2. 2 To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
3. 3 To make the potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
4. 4 Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
5. 5 Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
6. 6 Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend; drizzle sauce on top or serve as a dipping sauce.

By John Mitzewich

Ingredients

• ✓ bay leaf
• water
• gelatin
• dill pickle relish
• pepperoncini pepper
• pimento
• white vinegar
• garlic powder
• pickling spice
• clove
• sage
• black peppercorn
• black pepper
• salt
• onion
• pig's foot
• pig ear
• beef tongue

Instructions

1. 1 Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
2. 2 Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
3. 3 Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
4. 4 Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
5. 5 Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
6. 6 When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

By Jeanie Bean

Ingredients

• ✓ bay leaf
• water
• beef shoulder
• ginger
• szechuan peppercorn
• tsaoko
• mandarin orange peel
• salt
• all-purpose flour
• water
• vegetable oil
• daikon
• green garlic
• cilantro
• chili oil

Instructions

1. 1 Bring water to a boil in a large pot. Add beef, ginger, Szechuan peppercorns, dried tsaoko, dried mandarin peels, and bay leaves; bring soup back to a boil, reduce to a simmer and cook, covered, for 2 hours.
2. 2 Discard whole spices. Season beef broth with salt to taste. Cover and keep warm.
3. 3 Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
4. 4 Knead dough again for 2 minutes; cover and let rest for 15 minutes.
5. 5 Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheets together; cover with plastic wrap and let rest for 10 to 15 minutes.
6. 6 Fill a large saucepan with water and bring to a boil. Add sliced daikon and cook for 10 to 15 minutes. Remove using a slotted spoon and drain well; set aside. Save water to cook the noodles.
7. 7 Place 1 sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it into thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
8. 8 Repeat the process with the remaining sheets of dough. Pour beef broth on top of the drained noodles and top with cooked beef, daikon, chopped green garlic, cilantro, and chili oil.

By Ping Lo

Ingredients

• ✓ bay leaf
• ketchup
• beer
• worcestershire sauce
• ground beef

Instructions

1. 1 Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
2. 2 Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
3. 3 Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

By dolphinut

Ingredients

• ✓ bay leaf
• butter
• garlic
• chicken stock
• white wine
• baby bok choy

Instructions

1. 1 Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

By Valerie Taylor

Ingredients

• ✓ bay leaf
• shallot
• black peppercorn
• white wine vinegar
• white wine
• heavy cream
• butter

Instructions

1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay

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
• beef tamale
• beef broth
• water
• chili powder
• long grain rice

Instructions

1. 1 Place tamales in a large pot; mash with a potato masher. Add beef broth, water, chili powder, and bay leaves. Bring to a boil. Stir in rice. Reduce heat to low; cook until rice is tender, about 20 minutes. Cover and let stand for about 5 minutes.

By KenderFriend

Ingredients

• ✓ bay leaf
• heavy cream
• chicken broth
• salt
• black pepper
• cardoon
• gruyere cheese

Instructions

1. 1 Combine heavy cream, chicken broth, and bay leaf in a large saucepan; season with salt and pepper. Add cardoon pieces. Bring mixture to a boil; reduce heat and simmer until cardoon is soft, about 1 hour.
2. 2 Transfer cardoon pieces to a 9x13-inch baking dish with a slotted spoon.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Simmer cream mixture until reduced to 3/4 cup, 5 to 10 minutes. Pour cream over cardoon pieces in the baking dish. Sprinkle Gruyere cheese on top.
5. 5 Bake in the preheated oven until top is browned, about 30 minutes.

By Swoopadoop

Ingredients

• ✓ bay leaf
• fennel bulb
• leek
• vegetable bouillon
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
2. 2 Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

By Laka kuharica - Easy Cook

Ingredients

• ✓ bay leaf
• creole seasoning
• thyme
• oregano
• garlic powder
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together crushed bay leaves, Creole seasoning, thyme, oregano, garlic powder, and pepper in a small bowl until well combined.

By HEBEGEBE