Type what you have

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
• 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
• 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
• 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
• 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
• 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
• onion
• bottom round roast
• salt
• pepper
• white vinegar
• water
• flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place sliced onions in the bottom of a Dutch oven or stockpot.
3. 3 Season roast with salt and pepper; place on top of onions. Add vinegar and bay leaf.
4. 4 Heat over high heat until simmering. Reduce heat to low, cover the pot, and simmer to desired doneness, 3 to 4 hours. Try not to remove the lid while cooking. An instant-read thermometer inserted into the center of roast should read 145 degrees F (63 degrees C) for medium doneness.
5. 5 Remove roast to a serving platter, leaving drippings in the pot.
6. 6 Mix together water and flour in a liquid measuring cup; stir into drippings.
7. 7 Simmer over medium heat, stirring frequently, until gravy is thickened.
8. 8 Carve roast and serve with gravy.

By Susan

Ingredients

• ✓ bay leaf
• asparagus
• sea salt
• black pepper
• brown paper bag
• lemon
• lemon
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place asparagus inside the paper bag. Season with salt and pepper and drizzle with lemon juice. Place lemon slices and bay leaf in the bag. Drizzle olive oil all over asparagus and rub some olive oil on the outside of the bag. Close bag tightly and place on a baking sheet.
3. 3 Roast on the center rack of the preheated oven until asparagus is tender, about 15 minutes. Open the bag carefully, remove and discard bay leaf, and empty onto a serving platter.

By Allrecipes Member

Ingredients

• ✓ bay leaf
• bacon
• red onion
• garlic
• green tomato
• vegetable broth
• celery salt
• black pepper

Instructions

1. 1 Place bacon in a stockpot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes.
2. 2 Add onion and garlic; cook and stir until onion is tender and bacon is crispy, about 5 to 7 minutes.
3. 3 Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

By Ellie

Ingredients

• ✓ bay leaf
• white rice
• chicken
• tomato
• okra
• chicken broth
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
3. 3 Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.

By HOMEKEEPER

Ingredients

• ✓ bay leaf
• carrot
• beet
• olive oil
• onion
• garlic
• red wine vinegar
• italian seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Blend carrots in a blender until smooth. Add beets and blend until smooth.
3. 3 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
4. 4 Stir in puréed vegetables, vinegar, Italian seasoning, and bay leaf; cover and bring to a boil. Uncover, reduce the heat to low, and simmer for at least 30 minutes, or up to 4 hours.

By Vegan Girl

Ingredients

• ✓ bay leaf
• potato
• rosemary
• salt
• garlic
• olive oil
• cayenne pepper
• kosher salt

Instructions

1. 1 Place potatoes in a large pot and cover with water by 1 inch. Bruise rosemary with the dull side of a knife blade; add to potatoes in the pot. Add salt, garlic, and bay leaves; bring to a boil. Reduce heat and simmer for 5 minutes. Drain and allow potatoes to air dry.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 When potatoes are thoroughly dry, return them to the pot. Drizzle with olive oil and season with cayenne pepper and kosher salt; stir to coat well. Transfer potatoes to a rimmed sheet pan.
4. 4 Bake in the preheated oven until potatoes are golden brown and crusty and flesh is creamy and soft, 35 to 45 minutes.

By John Mitzewich

Ingredients

• ✓ bay leaf
• flank steak
• salt
• black pepper
• carrot
• onion
• thyme
• water

Instructions

1. 1 Season flank steak with salt and pepper and place into a slow cooker. Add carrot and onion; season with thyme and add bay leaf. Pour in water.
2. 2 Cook on High for 4 hours; turn steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.

By Marianne Gillette

Ingredients

• ✓ bay leaf
• worcestershire sauce
• water
• pearl onion
• pickling spice
• black peppercorn
• garlic
• beef bouillon
• chicken thigh

Instructions

1. 1 Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
3. 3 Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.
4. 4 Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.

By PatientFire

Ingredients

• ✓ bay leaf
• pork shoulder
• red pepper flakes
• water
• vinegar
• white sugar
• ketchup
• worcestershire sauce
• mustard
• garlic

Instructions

1. 1 Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
2. 2 Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.

By John Koral

Ingredients

• ✓ bay leaf
• beef chuck roast
• beef broth
• french onion soup
• water
• soy sauce
• worcestershire sauce
• garlic
• rosemary

Instructions

1. 1 Combine chuck roast, beef broth, onion soup, water, soy sauce, Worcestershire sauce, bay leaves, garlic, and rosemary in a slow cooker; cover slow cooker.
2. 2 Cook on Low for 8 to 10 hours. Transfer beef to a cutting board; thinly slice.

By BONBUDGE

Ingredients

• ✓ bay leaf
• chicken
• carrot
• celery
• yellow onion
• garlic
• black peppercorn
• water
• kosher salt

Instructions

1. 1 Slice breast meat off chickens by cutting along either side of each breastbone, across the ribcage, and down to the wing joints. Cut off meat and save for another meal, reserving skin for chicken tea.
2. 2 Transfer whole chickens and skin from breasts into 1 extra large or 2 standard (5 1/2- to 6-quart) pots. Divide carrots, celery, and onions between the pots, followed by garlic, bay leaves, and peppercorns. Fill each pot to the top with cold water.
3. 3 Place the pots over medium-high heat and bring to a boil, watching carefully. Immediately reduce heat to low. Skim off any foam from the tops with a spoon. Adjust heat to maintain a very gentle simmer where only small bubbles poke up through the surface. Continue to simmer for 8 to 12 hours.
4. 4 Use a slotted spoon to transfer the solids into a strainer set over a large bowl; discard chunks and pour strained broth back into a pot. Combine all the liquid into one pot. Strain broth again through a fine-mesh strainer into whichever pot was emptied.
5. 5 Bring to a boil over medium-high heat, skimming fat from the top; boil until reduced by half. Turn off heat and season with salt, tasting and adjusting as needed.
6. 6 Strain broth through a cheesecloth or nut milk bag into a container. Serve steaming hot in a pot as you would tea, or let cool and refrigerate until ready to serve.

By John Mitzewich

Ingredients

• ✓ bay leaf
• tomato juice
• tomato paste
• brown sugar
• oregano
• garlic
• basil
• salt
• marjoram

Instructions

1. 1 Combine tomato juice, tomato paste, brown sugar, oregano, garlic, bay leaf, basil, salt, and marjoram in a large pot. Bring to a boil, reduce heat, and cover. Simmer until thickened, about 45 minutes.

By Allrecipes Member

Ingredients

• ✓ bay leaf
• cauliflower
• garlic
• water
• cheddar cheese
• butter
• sour cream
• salt
• black pepper

Instructions

1. 1 Place cauliflower, garlic, and bay leaf in a pot; pour in enough water to cover. Bring mixture to a boil and cook until cauliflower is tender, about 20 minutes. Drain and discard bay leaf.
2. 2 Transfer cauliflower and garlic to a blender; add Cheddar cheese, butter, and sour cream. Blend mixture until desired consistency is reached; season with salt and pepper.

By nunu

Ingredients

• ✓ bay leaf
• pinto bean
• water
• onion
• garlic powder
• black pepper
• onion powder
• turkey leg
• olive oil

Instructions

1. 1 Wash and pick over beans; place in a large bowl. Fill with cold water; soak beans 6 to 8 hours.
2. 2 Drain and rinse beans; place in a slow cooker. Add 8 cups water to the slow cooker; stir in onion, garlic powder, bay leaves, black pepper, and onion powder. Place turkey leg in the slow cooker; cover.
3. 3 Cook on Low setting for 6 hours. Stir in olive oil, add more water if beans are beginning to dry out; cook until beans are very tender, 2 hours more.

By pammy061372

Ingredients

• ✓ bay leaf
• olive oil
• shallot
• cremini mushroom
• quinoa
• thyme
• salt
• black pepper
• vegetable stock

Instructions

1. 1 Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
2. 2 Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

By nosduh1313

Ingredients

• ✓ bay leaf
• butter
• onion
• kohlrabi
• vegetable broth
• milk
• salt
• black pepper
• orzo pasta

Instructions

1. 1 Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir for 2 minutes. Add broth, milk, and bay leaf; bring to a boil. Reduce the heat to low, cover, and simmer until kohlrabi is tender, about 25 minutes.
2. 2 Remove and discard bay leaf. Blend soup with an immersion blender. Season with salt and pepper.
3. 3 Add orzo, cover, and simmer until orzo is tender, about 10 minutes.

By TiKiWaHiNe