Name: Member's Mark Whole Bay Leaves
Brand: Member's Mark
Price: 7.98 USD
Availability: InStock

Low Fat

High Calcium

Vegetarian

Keto

Paleo

Whole 30

Mediterranean

Low Carb

Vegan

Lactose Free

Gluten Free

Fresh Vegetables

Produce

fresh bay leaves

gram

Sam's Club

Calories

Protein

Carbohydrates

Sodium

Minerals

Experience an explosion of flavors with our Roasted Fiesta Sausage and Vegetable Medley - a delightful blend of chicken sausages, vibrant bell peppers, onions and baby potatoes, all cooked to perfection with delectable seasonings. This mouthwatering meal is perfect for serving a dinner party or for a comforting family dinner.

Roasted Fiesta Sausage and Vegetable Medley

A comforting bowl of pasta paired with lentils, this Italian meal is a celebration of simple ingredients crafted together to provide a depth of flavors. Enjoy the delicate balance of al dente pasta, rich lentils, and a touch of aromatic basil in this rustic Neapolitan dinner.

Classic Neapolitan Pasta and Lentils Fiesta

1. Place the scallops in a large metal or heatproof glass bowl. In a medium saucepan, bring 4 cups water to a boil. Add the halved lemon, bay leaf, peppercorns

Capri-Style Seafood Salad

The most fun dish at the party is also the most delicious when you're preparing this pumpkin soup with gruyère cheese that's served directly in the pumpkin.

Pumpkin Soup with Gruyère

Eating these is like unwrapping a present that you weren't expecting. How do we pack SO much flavor into one plain ol' egg? Try these out and you'll see.

Beet Pickled Eggs

In 2018, Food & Wine named this recipe one of our 40 best: Before he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander’s Palace in New Orleans, arguably the city’s best restaurant at the time. Lagasse was a master of “haute Creole” cooking, a complex blend of Creole and Cajun with signature dishes such as baked redfish en papillote and bread pudding soufflé.  On a visit to New York City in 1984, Lagasse visited the F&W test kitchen and shared several recipes, including his shrimp Creole, a dish that stands proudly on its own when served over steamed rice, but which Lagasse used as an accompaniment to chicken-and-shrimp jambalaya. The spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity— onion, celery, and green bell pepper—mixed with garlic and sautéed in butter until tender. The Creole sauce can be made through step 4 and chilled for up to 4 days, or can be frozen for up to a month.

Shrimp Creole

Cooklist

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Member's Mark Whole Bay Leaves

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