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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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Mix up an easy herb rub with sage, rosemary, fennel, and bay leaf, and the herb mixture will infuse these easy grilled pork chops with delicious Mediterranean flavors over several hours. Grilling them is quick. If it's raining, just broil the chops.
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Seasoned pork chops are quickly sauteed and then simmered in a rich and zesty blend of sherry, ketchup, Worcestershire sauce, paprika and bay leaf - with a good dose of sour cream to add a luscious tartness.
www.chowhound.com
All the flavor of a Bramble but without the alcohol.
Ingredients: bay leaf, lemon juice, tarragon
cooking.nytimes.com
This recipe is by David Tanis and takes 1 3/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Dried navy beans are the base for this hearty homemade soup. Onions and celery are sauteed with bacon and added to the chicken bouillon broth, spiced with cloves and bay leaf.
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A meaty black bean soup with sausages and chicken cooked with bay leaf, cumin and tomato paste. A splash of sherry added immediately before serving brightens the flavors.
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Top everything from steaks to pasta with this sweet-sour chutney.
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Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this stock to use as a base in seafood gumbos.
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A basic recipe for “white sauce.”
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This slow cooker recipe makes a generous batch of tasty tomato sauce flavored with garlic, onion, rosemary, oregano, thyme, parsley, bay leaf, and as much red pepper as you need to keep things lively.
www.delish.com
Cookies that embrace the beauty of fall.