Type what you have

Ingredients

• ✓ bay leaf
• bacon
• onion
• jalapeno pepper
• black bean
• coconut water
• white cooking wine
• cumin

Instructions

1. 1 Cook and stir bacon, onion, and jalapeno over medium heat in a medium-sized soup pot until bacon begins to brown and is mostly cooked through, about 5 minutes. Stir in black beans, coconut water, white cooking wine, cumin, and bay leaf. Cover and cook over medium heat until thickened, about 1 hour.

By Shawn T

Ingredients

• ✓ bay leaf
• corn oil
• beef round steak
• garlic
• black pepper
• oregano
• white wine
• sofrito
• salt
• beef bouillon
• potato
• carrot
• olive
• tomato paste

Instructions

1. 1 Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
2. 2 Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
3. 3 Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

By Sandy

Ingredients

• ✓ bay leaf
• goat stew meat
• hot chile pepper
• curry powder
• garlic
• salt
• black pepper
• vegetable oil
• onion
• celery
• vegetable broth
• potato

Instructions

1. 1 Combine goat meat, chile peppers, curry powder, garlic, salt, and black pepper in a bowl. Cover and marinate in the refrigerator, 1 hour to overnight.
2. 2 Remove goat meat mixture from bowl; pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook goat meat in batches, browning on all sides, 5 to 6 minutes per batch; transfer to a plate. Add onion and celery to stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
3. 3 Stir goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf; bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
4. 4 Remove stockpot from heat; skim off surface fat and remove bay leaf.

By Roxy

Ingredients

• ✓ bay leaf
• potato
• olive oil
• sweet corn kernel
• sofrito
• garlic
• tomato sauce
• oregano
• water
• corned beef
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
3. 3 Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes.
4. 4 Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
5. 5 Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.

By Guangui

Ingredients

• ✓ bay leaf
• kidney bean
• olive oil
• shallot
• garlic
• long grain white rice
• adobo seasoning
• salt
• black pepper
• clove
• parsley
• thyme
• scotch bonnet pepper

Instructions

1. 1 Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
2. 2 Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

By La La

Ingredients

• ✓ bay leaf
• cod
• potato
• onion
• egg
• caper
• garlic
• green olive
• red bell pepper
• raisin
• tomato sauce
• olive oil
• water
• white wine

Instructions

1. 1 Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
2. 2 Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
3. 3 Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.

By Milly Suazo-Martinez

Ingredients

• ✓ bay leaf
• vegetable oil
• celery
• carrot
• onion
• green bell pepper
• garlic
• tomato paste
• clam juice
• potato
• tomato
• worcestershire sauce
• jalapeno pepper
• black pepper
• red snapper fillet

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
2. 2 Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
3. 3 Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

By Star Pooley

Ingredients

• ✓ bay leaf
• chicken wing
• lime juice
• seasoned salt
• vegetable oil
• onion
• green pepper
• potato
• carrot
• red pepper flakes
• allspice
• lime juice
• water
• salt
• black pepper

Instructions

1. 1 Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
2. 2 Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

By Kristal

Ingredients

• ✓ bay leaf
• chicken drumstick
• adobo seasoning
• sazon seasoning
• salt
• potato
• onion
• red bell pepper
• green bell pepper
• cilantro
• red wine
• olive oil
• garlic
• cumin
• oregano

Instructions

1. 1 Wash chicken; pat dry. Place chicken in a large bowl; season with adobo seasoning, Sazón seasoning, and salt. Transfer chicken to a slow cooker; cover with potato slices.
2. 2 Combine onion, bell peppers, cilantro, wine, olive oil, garlic, cumin, and oregano in a blender; blend until puréed. Pour over chicken; add bay leaves. Cover slow cooker.
3. 3 Cook on Low until chicken easily falls off the bone, 6 to 8 hours.

By MarisLatinTwist

Ingredients

• ✓ bay leaf
• beef oxtail
• onion
• thyme
• browning sauce
• scallion
• red pepper flake
• ginger root
• allspice
• garlic
• beef broth
• water
• tomato paste
• butter bean
• salt
• black pepper

Instructions

1. 1 Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
3. 3 Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
4. 4 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.

By Gimme that Recipe by Bayyinah

Ingredients

• ✓ bay leaf
• cilantro
• green olive
• pea
• red pepper flakes
• chicken broth
• tomato
• medium-grain rice
• tomato paste
• garlic
• onion
• red bell pepper
• green bell pepper
• olive oil
• adobo seasoning
• black pepper
• chicken thigh

Instructions

1. 1 Season chicken thighs with black pepper and adobo seasoning.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
3. 3 Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
4. 4 Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

By The Gruntled Gourmand

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
• salt
• butternut squash
• olive
• black pepper
• cumin
• onion powder
• garlic powder
• parsley
• sazon seasoning
• hot sauce
• red cooking wine
• water
• tomato sauce
• garlic
• green pepper
• onion
• olive oil
• ground beef

Instructions

1. 1 Cook and stir ground beef in a large stockpot over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain grease.
2. 2 Heat olive oil in a small skillet over medium heat. Add onion, bell pepper, and garlic to hot oil; cook and stir until fragrant, 2 to 3 minutes. Add to beef in the stockpot.
3. 3 Pour tomato sauce, water, wine, and hot sauce into the stockpot. Stir in sazón seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
4. 4 Split olives in half with your fingers and stir into picadillo. Add squash. Simmer until squash is tender and liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

By MarieSoler

Ingredients

• ✓ bay leaf
• baby bell pepper
• carrot
• ketchup
• chicken broth
• brown sugar
• kosher salt
• yellow onion
• olive oil
• chicken thigh
• allspice
• paprika
• black pepper
• kosher salt
• ginger root
• cider vinegar
• habanero pepper
• thyme
• brown sugar
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
3. 3 Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
4. 4 Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
5. 5 Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
6. 6 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
7. 7 Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
8. 8 Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
9. 9 Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
10. 10 Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ bay leaf
• tomato
• butter bean
• allspice
• water
• ketchup
• olive oil
• soy sauce
• browning sauce
• jerk seasoning
• beef bouillon
• garlic
• thyme
• ginger root
• scallion
• red bell pepper
• yellow bell pepper
• green bell pepper
• onion
• habanero pepper
• beef oxtail

Instructions

1. 1 Clean and trim excess fat off oxtails. Stem and seed habanero peppers.
2. 2 Combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon in the bowl of a food processor. Blend to a paste-like consistency.
3. 3 Rub oxtails with 1/2 cup of paste, jerk seasoning, browning sauce, and soy sauce in a large bowl. Massage mixture deep into oxtails. Cover, refrigerate, and marinate 8 hours or overnight.
4. 4 Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from marinade. Reserve marinade.
5. 5 Heat oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, browning on all sides, about 6 minutes. Add reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until meat is tender, stirring often to prevent sticking, 2 to 3 hours.
6. 6 Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes and simmer until heated through, 5 to 10 minutes more.

By hillct

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
• 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
• 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
• 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

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
• apple
• white sugar
• apple cider vinegar
• thyme
• brandy
• salt

Instructions

1. 1 Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are soft and start breaking apart, about 10 minutes, stirring often.
2. 2 Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.
3. 3 Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.

By nch

Ingredients

• ✓ bay leaf
• bison back rib
• water
• carrot
• celery
• onion
• bbq sauce

Instructions

1. 1 Place rib portions into the bottom of a slow cooker. Cover with water. Add carrot, celery, onion, and bay leaf. Cover and cook until tender and no longer pink in the centers, 8 hours on Low or 4 hours on High.
2. 2 Meanwhile, preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Take the cooked ribs out of the slow cooker and brush generously with the BBQ sauce.
4. 4 Cook ribs on the preheated grill just until nicely browned, 15 to 20 minutes.

By Deb C

Ingredients

• ✓ bay leaf
• mussel
• garlic
• onion
• parsley
• thyme
• white wine
• butter

Instructions

1. 1 Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
2. 2 Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
3. 3 Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

By Christine L

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