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    You are in: Home / Cookbooks / Bay Leaf/ Laurel
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    58 recipes in

    Bay Leaf/ Laurel

    Bay or sweet bay (Laurus nobilis) is the leaf from a tree in the Laurel family. Bay leaves and berries have been used for a varity of different aliments including rheumatism, skin rashes, and earaches. An essential ingredient in bouquet garni where it is combined with Thyme and Parsley in a cheesecloth bag then used to season soups, stews and sauces. Bay leaves should always be removed from the dish before serving. They can be used fresh or dried.
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    26 Reviews |  By Rita~

    The onions, carrots, celery, potatoes and garlic are sauteed first to enliven the sugars in them. This comfort soup gets a wonderful smokey flavor from your choice of ham bone or shank or smoked turkey wings. It's swirled with sherry. Topped with bacon bits and croutons.

    Recipe #117472

    4 Reviews |  By Rita~

    This is a thank you dinner for Chuck in Killbuck. I made this thinking of Chuck what a wonderful guy to take the time to help so many of us here at zaar to post pictures. This is a rich and hearty meal.

    Recipe #82884

    44 Reviews |  By Rita~

    Hearty, tender beef in a red wine sauce. Serve with a loaf of crusty bread! In Memory of our Julia Child.

    Recipe #54850

    4 Reviews |  By Rita~

    An adopted recipe that I tweaked.

    Recipe #7182

    3 Reviews |  By Rita~

    This is a great way to have free time while hosting a party!! The prep time is all the work. And can be done the day before. You can serve it over Rice topped with cheese or roll it into a wrap, a side of sour cream, salsa, and sliced avocados. You will like this thick and spicy dish.

    Recipe #50389

    10 Reviews |  By Rita~

    Hearty Heart warming comfort food. Serve with good rye bread. The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. I like cooking it most the day.This is a great make ahead meal. I posted this recipe using all pork but go ahead and add venison, veal, beef.... I also do add juniper which I love! Then throw in fresh Parsley and marjoram.

    Recipe #84136

    3 Reviews |  By Rita~

    A polish recipe. My Mom makes for Cristmas Eve. Just be sure to change the water while soaking. On New Years Eve after the toast it is Good Luck to have a bit of Herring.

    Recipe #84131

    Recipe #7389

    3 Reviews |  By Rita~

    This is an adopted recipe that I did a bit of tweeking to. To be used as Salt in brines or for dry Salting. This is for 25 lbs of any kind of meat.Go to my Classic Brine for Poultry, Shellfishs and Pork recipe #120494 for times of brining different cuts of meat!

    Recipe #8217

    3 Reviews |  By Rita~

    This very quich soup is a nice way to warm these cold days and comfort those colds. The hot pepper can be ommitted, crushed, seeded, chopped, or left whole depending on if you like heat in your soup. Throw in any vegies you like Bok choy or fresh spinach is good.

    Recipe #82378

    1 Reviews |  By Rita~

    You can use this recipe for chicken or turkey stock for soup or gravy. I like the extra wing added to my stock. But it's not necessary.Cook time between 1 1/2 -2 hours. If cooked down less then 3 cups add water.I like to leave the skin on the onion it gives it a darker richer color.

    Recipe #77787

    1 Reviews |  By Rita~

    Fork tender pot roast can be made in a crock pot just brown then transfer to crock pot with rest of ingredients. Left overs can be forked to make BQed pork sandwiches. The eggplant melts into the sauce so the kids won't know it there. A very hearty dish!

    Recipe #72432

    1 Reviews |  By Rita~

    A Creamy Rich Dish to be served over Rice.

    Recipe #66197

    15 Reviews |  By Rita~

    Easy, spicy. You can spice it up or down as much as you'd like. Great for the Superbowl.

    Recipe #82464

    4 Reviews |  By Rita~

    I guess the Polish is coming out in me again! My mom's not so favorite (It's not hers) but I like it!! I've also cooked this slow cooker and stove top. Your choice. And many times cooked for three hours. Makes great left overs! Better the next day!

    Recipe #51719

    22 Reviews |  By Rita~

    This is a hearty traditional Polish dish consisting of boiled cabbage leaves stuffed with ground beef, chopped onions, and rice or barley, baked in a spicy tomato sauce with sliced carrots for sweetness and mushrooms for heartiness. I remember eating only the stuffing when I was young. Now I eat it all and my kids cabbage they don't want. It's worth all the work! You can cook stove top very low heat, I use a rack on the bottom of the pot then layer the rolls, to prevent burning! Off the top of my head I'd say it makes about 20 rolls (give or take). Smacznego!

    Recipe #51782

    5 Reviews |  By Rita~

    No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil

    Recipe #54127

    10 Reviews |  By Rita~

    It's fall apart good. Serve with my Roasted Garlic Mashed Potatoes and Cauliflower recipe #46925 or Mashed Potatoes With Roasted Garlic and Caramelized Onions recipe #93000

    Recipe #48985

    1 Reviews |  By Rita~

    The file gumbo should be added to the pot off the fire for its proper thickening action. Go ahead make my day and add mussels, clams, crab.

    Recipe #55785

    3 Reviews |  By Rita~

    This thick, hearty soup is started with the trilogy of onions, celery, and carrots are sautéed before adding the liquid as to bring out there sweetness. Made with a nice meaty ham bone for lots of flavor. A chipotle pepper in adobo sauce for a nice spiciness.

    Recipe #118957

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