Using ingredient bay leaves
Stewed Red Beans
- 4 celery stalks
- 3 smoked pork
- 3 bay leaves
- 2 onions
- 2 tabasco
- 1 green bell pepper
- 500 gr kidney beans (dried red)
- 260 gr kielbasa
- 6 gr garlic (minced)
- 3 gr pepper (white)
Stuffed Escarole Leaves With Marinated Chickpeas
- 5 bay leaves
- 4 tomatoes
- 1 head escarole
- 600 gr chickpeas (dried)
- 30 ml wine vinegar (white)
- 6 gr garlic (minced)
- 3 gr parsley (chopped fresh)
- 1 gr sage (dried)
- 1 gr salt
- 1 gr black pepper (freshly ground)
Stuffed Peppers/jambalaya
- 5 bell peppers
- 4 tabasco
- 4 ribs celery
- 2 onions
- 2 bay leaves
- 2 file gumbo powder
- 1 crawfish tails (cooked)
- 425 gr rice (cooked)
- 160 gr smoked sausage
- 130 gr crab meat (fresh)
Stuffed Veal Breast
- 2 bay leaves
- 1 egg
- 1,000 gr breast of veal
- 475 ml water
- 230 gr beef (ground)
- 110 gr bread crumbs
- 65 gr pork (ground)
- 12 gr shortening
- 5 ml lemon juice
- 5 gr paprika
Texas Chili Con Carne
- 6 pequin chilies
- 2 bay leaves
- 2 garlic (cloves)
- 1 coarse salt
- 1 black pepper (fresh ground)
- 900 gr stewing beef
- 900 gr ancho chilies
- 5 ml olive oil
- 5 gr paprika
- 4 gr oregano
The Mavin's Way To Pickle Beef Or Tongue
- 5 garlic (cloves)
- 4 bay leaves
- 1 ascorbic acid
- 1,400 gr beef brisket
- 950 ml water (cold)
- 26 gr salt
- 6 gr pickling spices
- 3 gr saltpeter
Thick & Spicy Spaghetti Sauce2
- 2 bay leaves
- 1 mrs
- 120 ml water
- 120 gr burgundy
- 10 ml vinegar
- 5 gr cinnamon
- 2 gr paprika
- 1 gr sweet basil
- 1 gr curry powder
- 1 ml sauce (hot)
Thick & Spicy Spaghetti Sauce2 From Loren Martin
- 2 bay leaves
- 1 mrs
- 120 ml water
- 120 gr burgundy
- 10 ml vinegar
- 5 gr cinnamon
- 2 gr paprika
- 1 gr sweet basil
- 1 gr curry powder
- 1 ml sauce (hot)
Tig's Unsausage & Pasta Soup
- 2 bay leaves
- 1 onion
- 1 bell pepper
- 1,200 ml vegetable broth
- 200 gr peas (frozen)
- 110 gr shell pasta
- 3 slices green onions
- 1 package morninstar links
- 1 slice thinly serrano chilis (sliced)
- some black
Turkey Soup From Loren Martin
- 20 bird
- 6 bay leaves (whole)
- 1 meaty turkey carcass
- 1 onion
- 3,800 ml water
- 300 gr celery (chopped)
- 260 gr carrots (chopped)
- 120 gr wild rice
- 26 gr parsley (chopped fresh)
- 18 gr peppercorns
Two-bean Stew
- 303 cal
- 19 cans
- 15 protein
- 10 fiber
- 6 hearty (servings)
- 3 bay leaves
- 2 kinds
- 2 scrubbed potatoes
- 2 carrots
- 2 onions
Veal And White Asparagus Fricassee
- 2 bay leaves
- 1 onion (sliced)
- 1 few peppercorns (crushed)
- 1 dah lemon juice
- 950 ml water
- 400 gr veal in
- 270 gr asparagus (white)
- 110 gr butter
- 60 gr mushrooms (fresh sliced)
- 28 gr butter
Veal Stock
- 16 veal bones
- 6 stalks celery
- 6 bay leaves
- 3 carrots
- 3 onions
- 3 leeks
- 2 bulbs garlic
- 1/2 crosswise
- 170 gr size
- 2 packages tomato paste
Venison Au Vin
- 4 steaks
- 2 bay leaves
- 2 onions (chopped)
- 1 venison roast
- 1 clove garlic (minced)
- 475 ml claret wine
- 350 ml water
- 60 ml wine vinegar (red)
- 18 ml olive oil
- 7 ml worcestershire sauce
Venison Grillades
- 15 ouces rotel tomatoes (diced)
- 5 venison (sliced)
- 2 cans beef bouillon
- 2 bay leaves
- 1 grits
- 350 gr onions (chopped)
- 280 gr tomatoes (crushed)
- 280 gr tomato puree
- 240 ml wine (red)
- 240 ml vegetable oil
Venison Sauerbraten
- 12 peppercorns
- 12 juniper berries
- 12 gingersnaps
- 2 bay leaves
- 1,800 gr venison chuck roast
- 350 ml wine vinegar (red)
- 240 ml boiling water
- 24 gr shortening
- 8 gr sugar
- 6 gr salt
Venison Stew #3
- 6 carrots
- 6 potatoes
- 2 bay leaves
- 1 onion
- 550 gr stew meat
- 30 ml oil
- 5 ml worcestershire sauce
- 4 gr sugar
- 3 gr salt
- 1 gr pepper
Venison Terrine
- 6 bay leaves
- 5 juniper berries (crushed)
- 4 eggs
- 1 1/2 venison (boneless)
- 1 bacon thinly (sliced)
- 1 bay leaf
- 1/2 cranberries (dried)
- 1/2 gin
- 525 gr pork belly cured
- 240 ml wine jelly (red)
Venison Tongue
- 2 bay leaves
- 1 venison tongue
- 1 onion
- 8 gr salt
- 1 gr pepper (red)
- 1 1/2 slices lemon
Very Hot Cajun Sauce For Beef
- 2 bay leaves
- 1,900 ml saucepan heat the oil over low heat
- 700 ml basic beef stock
- 90 gr onions (chopped)
- 65 gr green peppers (chopped)
- 60 ml vegetable oil
- 34 gr jalapeno peppers (minced)
- 26 gr celery (chopped)
- 8 gr all purpose flour
- 3 gr garlic (minced)
Vryonoye Miaso Po
- 8 peppercorns
- 2 bay leaves
- 2 garlic clove
- 1 onion
- 1 turnip
- 1,400 gr beef rump roast
- 450 gr beef marrow bones
- 20 gr dill
- 7 gr parsley
- 4 gr salt
Weihnachtsgans
- 12 oven ready goose
- 4 thyme sprigs
- 4 bay leaves
- 3 tart apples
- 2 onions
- 2 celery ribs
- 1,200 ml water (cold)
- 240 ml beef broth
- 45 gr flour
- 3 gr salt