Type what you have

Ingredients

• ✓ bay leaf
• egg
• pickled beet
• onion
• sugar
• cider vinegar
• clove
• salt
• black pepper

Instructions

1. 1 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.
2. 2 Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
3. 3 Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
4. 4 Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.

By Cindy

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
• 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

Ingredients

• ✓ bay leaf
• apple juice
• apple cider vinegar
• liquid smoke
• baby back pork rib

Instructions

1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

Ingredients

• ✓ bay leaf
• corned beef brisket
• spice packet
• beer
• peppercorn
• garlic clove

Instructions

1. 1 Place briskets into a large pot. Sprinkle one spice packet over top; discard remaining spice packet or save for another use. Pour in beer, then add enough water to cover briskets by 1 inch. Add peppercorns, garlic, and bay leaves, cover, and bring to a boil.
2. 2 Reduce the heat to medium-low. Simmer, checking hourly and adding more water if necessary to keep briskets covered, until meat is tender and can be easily pulled apart with a fork, at least 4 hours or up to 5.
3. 3 Carefully transfer briskets to a cutting board; let rest until they firm up a bit, about 10 minutes. Slice or shred meat, then place onto a platter for serving. Discard cooking liquid or save it for another use.

By Suze Knisley

Ingredients

• ✓ bay leaf
• chicken
• beer
• poultry seasoning
• liquid smoke
• metal skewer

Instructions

1. 1 Rinse and dry chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas; slide bay leaves under skin. Coat chicken with poultry seasoning.
2. 2 Drink 1/2 of the can of beer; pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight-up position.
3. 3 Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through wing, ribs, beer can tab, and out the opposite side. (This keeps the can from falling out of chicken.)
4. 4 Preheat the grill by lighting the coals. Spread the coals to form a ring around the outside edge of the grill.
5. 5 Place chicken in the center, standing up on the can to cook. Close grill; cook for 2 hours. A meat thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove chicken carefully from the grill so as not to spill the contents of the can. Remove skewer and beer can; let chicken sit for 15 minutes before cutting.

By Max

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
• egg
• ricotta cheese
• honey
• orange zest
• lemon juice
• all-purpose flour

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.
2. 2 Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.
3. 3 Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.

By Namaste Mama

Ingredients

• ✓ bay leaf
• lentil
• water
• onion
• bacon
• garlic powder

Instructions

1. 1 Rinse lentils well under cold running water. Drain and transfer to a slow cooker. Pour in water until water level is twice as high as lentils. Add bay leaf and set slow cooker to High.
2. 2 Meanwhile, heat onion and bacon in a skillet over medium heat. Cook until bacon is crispy, 5 to 10 minutes. Season with garlic powder and transfer bacon-onion mixture to the slow cooker.
3. 3 Cook on High until lentils are tender, about 5 hours.

By Jen Vanleeuwen

Ingredients

• ✓ bay leaf
• lemon juice
• olive oil
• salt
• pepper
• sea bass

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine lemon juice, oil, bay leaf, salt, and black pepper in a small bowl; rub on fish, inside and out.
3. 3 Cook on the preheated grill until fish flakes easily with a fork, 8 to 10 minutes, flipping halfway through.

By Selva

Ingredients

• ✓ bay leaf
• beef chuck roast
• garlic
• rosemary
• water
• soy sauce

Instructions

1. 1 Place beef in a slow cooker; season with garlic and rosemary.
2. 2 Add bay leaves; pour in water and soy sauce. Cook on Low for 6 to 10 hours.

By Lori Anderson

Ingredients

• ✓ bay leaf
• beet
• garlic
• peppercorn
• water
• salt

Instructions

1. 1 Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.
2. 2 Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.
3. 3 Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.

By Magpie

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
• 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
• potato
• olive oil
• butter
• garlic
• sea salt flakes
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 2 chopsticks on a cutting board with a potato lengthwise between the chopsticks. Slice the potato into 1/8-inch slices along its length, using the chopsticks as a guide so you don't cut all the way through. Repeat to cut remaining potatoes.
3. 3 Insert 1 bay leaf inside each sliced potato.
4. 4 Heat olive oil and butter in a roasting pan over medium heat. Add potatoes and garlic in a single layer and season generously with salt and pepper. Move potatoes around until coated all over and cook until browned a bit, 3 to 5 minutes.
5. 5 Transfer the roasting pan to the preheated oven and roast until potatoes are crisp and golden, about 30 minutes.

By Chris Simmons

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
• olive oil
• onion
• green pea
• jasmine rice
• water
• salt

Instructions

1. 1 In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
2. 2 Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

By Brian

Ingredients

• ✓ bay leaf
• salt
• celery seed
• mustard powder
• red pepper flake
• black pepper
• paprika
• clove
• allspice
• ginger
• cardamom
• cinnamon

Instructions

1. 1 Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined.
2. 2 Store in an airtight container.

By The Colonel's Kitchen

Ingredients

• ✓ bay leaf
• chicken stock
• vegetable oil
• onion
• basmati rice
• salt
• butter

Instructions

1. 1 Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
2. 2 Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
3. 3 Stir basmati rice into onion mixture until rice is coated with oil.
4. 4 Pour hot chicken stock into the rice mixture. Season with salt; stir.
5. 5 Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
6. 6 Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

By Carol Castellucci Miller

Ingredients

• ✓ bay leaf
• tip round roast
• salt
• pepper
• tomato sauce
• onion
• all-purpose flour

Instructions

1. 1 Spray slow cooker with nonstick cooking spray. Season roast with salt and pepper. Place meat in the pot, fat side up. Pour tomato sauce over roast. Place onion over top. Toss in bay leaves. Cover and cook for 1 hour on High.
2. 2 After 1 hour, reduce heat to Low and cook 6 to 8 more hours. Carefully lift meat out of the pot and remove to a warm platter.
3. 3 Pour drippings through a strainer into a medium-sized saucepan and discard material in the strainer. Whisk flour into the liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

By J Stewart

Ingredients

• ✓ bay leaf
• pork roast
• garlic
• black pepper
• salt
• cider vinegar
• thyme

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut slits into top of roast with a paring knife; place garlic slices into slits. Season roast with black pepper and salt.
3. 3 Place bay leaves in the bottom of a roasting pan; place roast, fat-side up, on top of bay leaves. Combine cider vinegar and thyme in a small bowl; pour over roast.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 3 hours. Baste drippings frequently over roast while cooking using a baster or spoon.
5. 5 Rest roast before slicing, 10 minutes.

By Teresa C. Rouzer

Ingredients

• ✓ bay leaf
• pork loin
• all-purpose flour
• salt
• pepper
• chicken broth
• thyme

Instructions

1. 1 Mix salt, pepper, and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers.
2. 2 In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
3. 3 Add chicken broth, thyme, and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.

By Diane H.

Ingredients

• ✓ bay leaf
• sugar-based curing mixture
• brown sugar
• black pepper
• paprika
• allspice
• garlic powder
• venison rump roast

Instructions

1. 1 Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
2. 2 Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
3. 3 Preheat oven to 250 degrees F (120 degrees C).
4. 4 Season roast with additional black pepper and brown sugar, and place in a roasting pan.
5. 5 Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

By Brandons treats

Ingredients

• ✓ bay leaf
• mustard seed
• allspice berry
• coriander seed
• red pepper flakes
• ginger
• cinnamon stick
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Place mustard seeds, allspice berries, coriander seeds, and pepper flakes into a small glass jar with a tight-fitting lid.
3. 3 Shake to combine. Add ginger to the jar, seal, and shake again.
4. 4 Add crumbled bay leaves, cinnamon stick halves, and cloves to the jar. Seal and shake once more to combine.
5. 5 Store in a tightly sealed jar for up to 1 month.

By Mooseinthekitchen

Ingredients

• ✓ bay leaf
• sausage casing
• pork
• pork fat
• garlic
• salt
• black pepper
• cayenne pepper
• thyme
• paprika
• sage
• liquid smoke

Instructions

1. 1 Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
2. 2 Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
3. 3 Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
4. 4 Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
5. 5 To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

By Edward

Ingredients

• ✓ bay leaf
• baby portobello mushroom
• onion
• carrot
• celery
• salt
• water

Instructions

1. 1 Combine mushrooms, onion, carrot, celery, salt, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 30 minutes for the pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
3. 3 Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

By Soup Loving Nicole

Ingredients

• ✓ bay leaf
• olive oil
• chuck roast
• onion
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Heat a Dutch oven or heavy pot over medium-high heat. Add oil, then sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear for 3 to 4 minutes on each side. Remove meat from the pot.
4. 4 Arrange onion, garlic, and 1 bay leaf in the bottom of the pan; sprinkle with salt and pepper. Return meat to the pan, place remaining bay leaf on top of meat, and cover.
5. 5 Cook in the preheated oven for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue cooking until tender, about 1 ½ hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
6. 6 Transfer roast to a platter and let rest for 10 to 15 minutes. Slice and top with gravy.

By Teresa C. Rouzer

Ingredients

• ✓ bay leaf
• water
• kosher salt
• brown sugar
• black peppercorn
• rosemary
• thyme
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a large stockpot.
3. 3 Stir in salt and brown sugar until dissolved; return to a boil.
4. 4 Add bay leaves, peppercorns, rosemary, thyme, and cloves. Reduce heat to medium-low and simmer for 15 to 20 minutes.
5. 5 Remove from the heat and let cool completely before using.
6. 6 Place thawed turkey into a large non-reactive container. Pour in cooled brine.
7. 7 Pour in enough cool water to cover turkey with liquid. Refrigerate 8 to 12 hours.
8. 8 Remove turkey from brine and let sit on counter for about 2 hours.
9. 9 Follow your favorite recipe to cook your turkey.

By Eric

Ingredients

• ✓ bay leaf
• split pea
• beef bouillon granules
• pearl barley
• lentil
• onion flake
• italian seasoning
• long-grain white rice
• alphabet pasta

Instructions

1. 1 Layer split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves in a 1 ½ pint jar. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.

By Bea Gassman

Ingredients

• ✓ bay leaf
• cooking spray
• tomato paste
• beef bone
• water
• onion
• carrot
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
2. 2 Spread tomato paste onto beef bones and place in the prepared roasting pan.
3. 3 Bake in the preheated oven until bones begin to brown, about 30 minutes.
4. 4 Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
5. 5 Cook on Low for at least 24 hours.
6. 6 Strain broth through a fine-mesh strainer into a container and refrigerate.

By mwm080709