Recipes with bay leaves
2,034 recipes
Hunter's Chicken Roasting Rub
A useful dry rub to add flavor to all kinds of poultry.
Crockpot Chicken Noodle Soup
Cure those colds with this easy crockpot recipe which makes a delicious bowl of chicken noodle soup that you will remember for years to come!
Bulgur & Lentil Pilaf
Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.
Lima Bean & Ham Stew
Lima bean and ham stew, smoky ham hocks simmered with tender dried lima beans, onion, carrot and celery. A hearty, soul-warming pot of Southern comfort, with the ham shredded right back in.
Anasazi Bean Stew with Cornmeal Dumplings
A savory bean stew that's made with delicious cornmeal dumplings which will satisfy your family's hunger.
Bockwurst Braised in Ale with Homemade Sauerkraut
Plump bockwurst simmered in heavy ale with bay leaves, cloves, and brown sugar, served over apple cider sauerkraut with caraway seeds. A hearty German sausage dinner in under an hour.
Pate De Foie (Chicken Liver Pate)
Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.
Baked Salmon Provencale
Baked salmon with olives that adds a sophisticated look to your dinner!
Jellied Beef Broth
Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.
Crockpot Irish Stew
Explore the Irish culture with this stew which is perfect for a St. Patrick's Day dinner that you will remember!
German-Style Hasenpfeffer
German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.
Esterhazy Rostbraten (Beef Sirloin a la Esterhazy)
Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.
Leftover Turkey Dumpling Stew
Hearty leftover turkey stew with fluffy dumplings, parsnips, carrots, and green beans in a rich homemade stock. The best way to turn your Thanksgiving carcass into a whole new meal.
Almost Beau Monde Spice Mix
A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.
Campbell's Beef Bourguignonne
Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.
West Indian Rice & Peas with Tempeh
West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.
A useful dry rub to add flavor to all kinds of poultry.
Cure those colds with this easy crockpot recipe which makes a delicious bowl of chicken noodle soup that you will remember for years to come!
Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.
Lima bean and ham stew, smoky ham hocks simmered with tender dried lima beans, onion, carrot and celery. A hearty, soul-warming pot of Southern comfort, with the ham shredded right back in.
A savory bean stew that's made with delicious cornmeal dumplings which will satisfy your family's hunger.
Plump bockwurst simmered in heavy ale with bay leaves, cloves, and brown sugar, served over apple cider sauerkraut with caraway seeds. A hearty German sausage dinner in under an hour.
Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.
Baked salmon with olives that adds a sophisticated look to your dinner!
Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.
Explore the Irish culture with this stew which is perfect for a St. Patrick's Day dinner that you will remember!
German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.
Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.
Hearty leftover turkey stew with fluffy dumplings, parsnips, carrots, and green beans in a rich homemade stock. The best way to turn your Thanksgiving carcass into a whole new meal.
A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.
Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.
West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.
