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Transfer the bones and onions into a large saucepan, add the celery, carrot, bay leaves, peppercorns and water, and then simmer uncovered for three hours skimming off residue that accumulates on the surface.
Add the garlic, bay leaves and saffron and cook for 1 minute.
In a large deep saute pan over medium heat, bring the fish stock, onions, carrots, bay leaves, and parsley stems to a boil.
The bay laurel (Laurus nobilis), from which bay leaves are harvested, will reach a height of 20 feet or more as a specimen tree, although it can be kept pruned as a hedge at whatever size you wish.
In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of onions, then another layer of salmon and spices, continuing until you have used it all.
In a large bowl, combine chicken quarters, garlic, oregano, coarse salt and pepper to taste, vinegar, olive oil, prunes, olives, capers and juice and bay leaves.
Bay leaves used for cooking are dehydrated and therefore smaller than those growing on your garden plants.
Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock.
Add undrained tomatoes, kidney beans, tomato paste, water, salt and pepper to taste, vinegar, cloves, bay leaves, chili powder and Tabasco sauce.
Also in the 1700s, unmarried women pinned five bay leaves to their pillows on the eve of Valentine's Day,'' the book says.
In an 8- to 10-quart pan, combine peas, 16 cups water, onions, celery, carrots, ham hocks, bay leaves, thyme and parsley.
Wrap the seasonings - thyme, bay leaves and black peppercorns - in a small piece of cheesecloth or any plain fabric, and tie securely with string before adding to the pot.