Sentences with phrase «use bay leaves»

If you use bay leaves don't forget to remove them before... View Article

I make something similar but use bay leaves instead of sage — I will have to try this version!

I never would have thought of using a bay leaf, but for those who are sceptical, try it!

I use a bay leaf in my rice pudding, too!

My preference for lentil soup also leans toward a salty flavor so I am fairly generous with pepper too and always make sure to use a bay leaf or two.

I used a bay leaf to the pasta.

Guys, how do you think — if I won't use bay leaf would it taste much worse?

I added a bay leaf into the lentils while they cook because I can't not use bay leafs when I cook lentils.

I also used the bay leaf.

Not exact matches

Cover the beans with plenty of water, add garlic, bay leaves and kombu, if using, and bring to a boil, covered.

Discard the bay leaves, if using.

Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat.

Add the kombu, bay leaves and garlic, if using, and bring to a boil.

Add kombu, bay leaves and garlic, if using, and bring to a boil.

I changed the spices to the ones I always use (sage, thyme and bay leaf).

Basically, I use sauteed onion / garlic, black beans, salt, pepper, cumin, chili powder, bay leaf, a bit of tomato sauce, chicken or vegetable broth, + a pinch of nutmeg.

Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.

I left out the bay leaf and instead used fresh rosemary, thyme and a fennel frond.

I used some.whole spices instead of ground and added 2 Bay leaves and ate it with nan.

After checking out some traditional Portuguese recipes it appears she used a more traditional method... Lemon rind, cinnamon and bay leaf for flavor, topped with ground cinnamon.

I use silver thyme, a bit of oregano and sometimes a bit of basil and or tarragon if they are around fresh and a bay leave.

Traditional Hoppin» John is made with ham hock, but in this vegan version we'll be using «ham mock» or «sham hock,» or whatever vegan pun you prefer, it's just a little liquid smoke and bay leaves.

I also added red pepper flakes to give it some kick, two bay leaves and more vegetables (potatoes and celery), as well as eliminating the fish and using just clams.

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

Also I very successfully use a nice ale + coriander + marjoram + garlic + bay leaf + onion braising liquid in mine.

I always add a few more bay leaves and sometimes use roast beef instead of hamburger.

carnitas before from a recipe that basically only used a rub made out of finely powdered (in a mortar & pestle) Bay leaf.

chopped fresh parsley 2 bay leaves 1 cup rice (and yes, I use brown) 2 cups chicken broth (or water) 1 can dark red kidney beans, drained and rinsed

Remove the bay leaf before using the sauce in the casserole.

3 tbsp of your favourite spices (I used mustard and coriander seeds, allspice, dill, chili, juniper berries and bay leaves)

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

3 1/4 tablespoons (2 ounces or 56 grams) coarse kosher salt 1/4 cup dark brown sugar, packed 2 tablespoons coarsely ground black pepper 2 level teaspoons pink salt 5 sprigs fresh thyme (about 1 teaspoon thyme leaves) 4 Turkish bay leaves, crumbled 1/2 cup pure Grade B maple syrup (don't use imitation)

Combine the lentils, garlic, water and bay leaves, if using, in a medium soup pot.

If cooking on low, at the 8 - hour mark, remove bay leaf and use 2 forks to shred the meat.

I used an organic version of something like Rotel, instead of tomato, skipped the bay leaf, used a 15 oz can of black beans, added 1/2 can of re-fried beans (stir in before adding the black beans and second amount of vegetable broth), and added an extra cup of vegetable broth.

I really want to make this... I love the idea of putting a bay leaf and using aborio.

chicken, quartered, skinned, and most of the fat removed (I used a combination of chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1 tablespoon sea salt for seasoning, plus extra to taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay leaves * 2 large celery stalks * 2 lbs.

This recipe calls for Old Bay seasoning which I've never used and although I had a tin of it kicking around my spice cupboard I decided to leave it out — I'm not sure exactly how «old» it is!

I love this recipe because of the bay leaf — made exactly to recipe as I've done several times, it is delicious, and I've used that idea in other rice puddings since then!

I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.

3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced

Add the bay leaf, carrots, celery, onion, potatoes, and corn, if using.

1 cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)

After 15 minutes, take out the bay leaf and using a stick blender (also called hand blender), blend the soup until smooth.

So I took heed and used 8 minced garlic cloves instead of 4, three bay leaves, t tsp dry thyme used 4 cups of chic stock, and 3 water and 1 3/4 C red lentils, and I did not puree them.

I prefer fresh leaves these days, but if you're using dried bay leaves just make sure they're not super old.

dried thyme 1/4 cup all - purpose flour 1 bay leaf 4 - 6 cups homemade or low - sodium chicken or vegetable broth (I used 4 1/2 cups) 1 cup half - and - half (I used 1/2 cup heavy cream and 1/2 cup whole milk) 1 tsp.

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

cumin 1 bay leaf pinch oregano salt and pepper, to taste (I used 3/4 tsp.

Add the reserved mushrooms, bay leaf, and broth (I used 4 1/2 cups for a thicker chowder) and stir to combine.