Type what you have

Ingredients

• ✓ bay leaf
• chicken wing
• white vinegar
• water
• black peppercorn
• onion
• jalapeno pepper
• soy sauce
• garlic

Instructions

1. 1 Bring a large pot of water to a boil. Add wings and boil for 5 to 8 minutes. Drain in a colander, run under warm water, then return to the dry pot. Add vinegar, water, bay leaves, peppercorns, onion, and jalapeños. Bring to a simmer, then simmer over low heat for 20 minutes.
2. 2 Add soy sauce and simmer for another 10 to 15 minutes, or until the sauce has reduced by half. Transfer wings to a colander and set aside. Add whole garlic cloves to the liquid in the pan; simmer until the sauce has a syrupy consistency and the jalapeños have burst open, releasing all of their seeds into the reduction.
3. 3 Heat a large nonstick skillet over medium heat. Add chicken wings and minced garlic. Cook and stir until garlic is tender and wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.

By Ley Ann Van

Ingredients

• ✓ bay leaf
• vegetable oil
• chicken
• onion
• garlic
• soy sauce
• white vinegar
• garlic powder
• black pepper

Instructions

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown, 2 to 3 minutes per side. Transfer chicken to a plate and set aside.
2. 2 Add onion and garlic to the skillet; cook until softened and brown, about 3 to 5 minutes.
3. 3 Pour in soy sauce and vinegar and season with garlic powder, black pepper, and bay leaf.
4. 4 Return chicken to pan, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is tender and cooked through, 35 to 40 minutes.

By angelaBBf

Ingredients

• ✓ bay leaf
• cooking spray
• beef bone
• carrot
• celery
• onion
• garlic
• water
• apple cider vinegar
• salt
• black peppercorn

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned, about 45 minutes.
4. 4 Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard solids.
6. 6 Allow broth to cool. Remove and discard the fat layer.

By Bren

Ingredients

• ✓ bay leaf
• canola oil
• chicken drumstick
• chicken thigh
• onion
• garlic
• apple cider vinegar
• soy sauce
• water
• black peppercorn
• cinnamon stick

Instructions

1. 1 Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
2. 2 Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
3. 3 Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.

By Margo Taylor

Ingredients

• ✓ bay leaf
• onion
• garlic
• calamansi juice
• fish sauce
• salt
• black pepper
• brown sugar
• chicken
• vegetable oil
• lemongrass

Instructions

1. 1 Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
2. 2 Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
5. 5 Stir oil into the leftover marinade in the bowl.
6. 6 Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
7. 7 Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

By mekmolek

Ingredients

• ✓ bay leaf
• all-purpose flour
• salt
• black pepper
• beef stew meat
• olive oil
• onion
• beef stock
• curry powder
• potato
• carrot
• rice vinegar
• molasses

Instructions

1. 1 Combine flour, salt, and black pepper in a bowl. Add beef and toss to coat; shake off excess.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add beef and onion; cook until browned. Stir in beef stock, curry powder, and bay leaves; bring to a boil, then reduce heat and simmer for 30 minutes. Stir in potatoes, carrots, vinegar, and molasses; simmer until tender, about 1 hour more.

By mdcook

Ingredients

• ✓ bay leaf
• chicken wing
• tomato sauce
• tomato soup
• clove
• garlic
• cayenne pepper
• salt
• pepper
• long grain rice
• water
• clove
• salt
• turmeric
• almond
• raisin

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour tomato sauce and soup into a large roasting pan. Stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. Take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. Place wings in pan, and spoon sauce over chicken.
3. 3 Cover pan, and bake in a preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until sauce is thick, about 1 1/2 hours.
4. 4 To prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. Bring to a boil. Reduce heat, and simmer until rice is cooked, about 10 minutes.

By PIZZA2471

Ingredients

• ✓ bay leaf
• jalapeno pepper
• bean sprout
• rice noodle
• soy sauce
• fish sauce
• white sugar
• garlic
• onion
• water
• cardamom pod
• clove
• coriander seed
• fennel seed
• cinnamon stick
• star anise
• ginger
• beef oxtail
• beef shank
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.
2. 2 Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
3. 3 Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.
4. 4 Place noodles in a large bowl; cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
5. 5 Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.

By John Mitzewich

Ingredients

• ✓ bay leaf
• cilantro
• water
• chicken stock
• lime
• white rice
• turmeric
• salt
• tomato
• jalapeno pepper
• onion
• garlic
• olive oil
• chicken breast
• pepper
• salt
• basil
• garlic
• olive oil

Instructions

1. 1 Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
2. 2 Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.

By Shaheen P

Ingredients

• ✓ bay leaf
• cilantro
• spinach
• black pepper
• salt
• ajwain
• soy sauce
• yogurt
• tomato
• vegetable broth
• mushroom
• green bell pepper
• turmeric
• cumin
• lemongrass
• ginger root
• garlic
• green chile pepper
• onion
• mustard oil
• egg noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.
2. 2 While the egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onion and fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; sauté for 1 minute. Add bell pepper and mushrooms; stir-fry for 6 minutes. Add broth, tomatoes, yogurt, soy sauce, ajwain, bay leaf, salt, and pepper; cook until vegetables are tender, about 5 minutes.
3. 3 Add egg noodles and simmer for 3 minutes. Stir in spinach and cook for 1 to 2 minutes. Garnish with chopped cilantro.

By Joy Atkinson

Ingredients

• ✓ bay leaf
• chicken bouillon
• cornstarch
• sparkling lemonade
• shiitake mushroom
• green bell pepper
• red onion
• black pepper
• salt
• butter
• soy sauce
• apple cider vinegar
• apple
• cumin seed
• brown sugar
• black peppercorn
• red chile pepper
• ginger
• garlic
• groundnut oil
• pork loin
• pork belly

Instructions

1. 1 Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.
2. 2 Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.
3. 3 Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.

By Dave B

Ingredients

• ✓ bay leaf
• pea
• curry powder
• brown sugar
• fish sauce
• carrot
• red bell pepper
• yellow bell pepper
• green bell pepper
• sweet onion
• chicken stock
• chicken breast
• salt
• cumin
• paprika
• cayenne pepper
• coconut milk
• garlic
• ginger
• red curry paste
• peanut oil
• jasmine rice
• water
• potato

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 10 to 15 minutes. Drain.
2. 2 Meanwhile, bring 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Meanwhile, heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic in hot oil until fragrant, about 1 minute. Stir in coconut milk until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
4. 4 Stir chicken stock, potatoes, onion, bell peppers, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas; cover the skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

By Matt

Ingredients

• ✓ bay leaf
• cilantro
• peanut
• water
• cornstarch
• baby bok choy
• potato
• lime
• ginger root
• tomato paste
• garlic
• brown sugar
• fish sauce
• green chile
• tomato
• coconut milk
• chicken broth
• coriander
• cumin
• red curry paste
• onion
• vegetable oil
• black pepper
• salt
• beef chuck roast

Instructions

1. 1 Generously season beef chuck roast with salt and pepper.
2. 2 Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
3. 3 Spread chopped onions in slow cooker; place browned roast on top of onions.
4. 4 Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
5. 5 Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
6. 6 Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
7. 7 Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
8. 8 Remove meat from the broth. If desired, skim some fat from the surface of the broth.
9. 9 Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
10. 10 Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
11. 11 Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
12. 12 Ladle into serving bowls and garnish with chopped peanuts and cilantro.

By John Mitzewich

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
• 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
• 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
• 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
• 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
• pork chop
• ketchup
• salt
• celery seed
• nutmeg
• white vinegar
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a skillet, heat a small amount of oil and brown both sides of the pork chops.
3. 3 In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
4. 4 Bake in oven for 90 minutes. Turn chops once during baking.

By Betty

Ingredients

• ✓ bay leaf
• dry white wine
• onion
• celery
• peppercorn
• salmon
• dill
• lemon

Instructions

1. 1 Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
2. 2 Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

By Marvel's Kitchen

Ingredients

• ✓ bay leaf
• bacon
• smoked sausage
• onion
• garlic
• black bean
• chicken broth
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon, sausage, onion, and garlic for 3 to 4 minutes. Pour in broth and scrape any browned bits of the bottom of the pot. Stir in beans, bay leaves, salt, and pepper. Cancel saute mode. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions and set timer for 40 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 20 minutes. Season to taste with additional salt and pepper.

By Diana71

Ingredients

• ✓ bay leaf
• beef broth
• water
• tomato paste
• garlic
• beef bouillon
• black pepper
• long grain white rice
• cheddar cheese

Instructions

1. 1 In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

By Sarah Gartland

Ingredients

• ✓ bay leaf
• corned beef brisket
• black peppercorn
• clove
• cayenne pepper
• cinnamon
• dark stout beer
• garlic

Instructions

1. 1 Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
2. 2 Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
3. 3 Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

By Cynthia Cliffen

Ingredients

• ✓ bay leaf
• vegetable oil
• pork loin roast
• onion
• carrot
• beer
• salt
• black pepper
• clove

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
3. 3 Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
4. 4 Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
5. 5 Return pork roast to the pot and cover.
6. 6 Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
7. 7 Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
8. 8 Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
9. 9 Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

By Mark D Wilder

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
• beef roast
• soy sauce
• beef bouillon
• black peppercorn
• rosemary
• thyme
• garlic powder
• bread

Instructions

1. 1 Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. 2 In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. 3 Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

By Giselle

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