Type what you have

Ingredients

• ✓ oregano
• roma tomato
• olive oil
• garlic
• sugar
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Arrange tomatoes, cut-side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly on top.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Turn tomatoes over and continue baking until caramelized and very soft, 1 to 1 1/2 hours. Remove from the oven and set aside to cool to room temperature, about 1 hour.
5. 5 Transfer tomato mixture to a blender or food processor; purée until smooth.

By Allrecipes Member

Ingredients

• ✓ oregano
• vegetable oil
• buttermilk
• all-purpose flour
• salt
• black pepper
• squid

Instructions

1. 1 Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
2. 2 Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
3. 3 Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

By Senushi

Ingredients

• ✓ oregano
• olive oil
• garlic
• balsamic vinegar
• parmesan cheese
• black pepper

Instructions

1. 1 Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

By Jill

Ingredients

• ✓ oregano
• baguette
• olive oil
• tomato
• basil
• garlic powder
• white pepper
• mozzarella cheese
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice baguette into 1/2-inch thick diagonal slices. Arrange slices in a single layer on a baking sheet. Brush both sides of each slice with olive oil. Place tomato slices and a sprinkling of basil and oregano on bread slices. Sprinkle tomatoes, basil, and oregano with garlic powder and white pepper. Cover tomato slices with mozzarella and provolone. Place more basil, oregano, and tomato slices on top of the cheese.
3. 3 Bake in the preheated oven until cheese is bubbly, 7 to 10 minutes.

By SusanG

Ingredients

• ✓ oregano
• pine nut
• basil
• great northern bean
• garlic
• lime juice
• tomato
• sea salt
• black pepper
• olive oil

Instructions

1. 1 Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
2. 2 Refrigerate at least 2 hours or overnight to blend the flavors before serving.

By KellyCo

Ingredients

• ✓ oregano
• button mushroom
• yellow onion
• eggplant
• olive oil
• kosher salt
• hot cherry pepper
• red bell pepper
• habanero pepper
• kosher salt
• fennel seed
• white wine vinegar

Instructions

1. 1 Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
2. 2 Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
3. 3 Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
4. 4 Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

By John Mitzewich

Ingredients

• ✓ oregano
• bread
• sweet onion
• garlic
• black olive
• olive oil
• basil
• parsley
• tomato
• feta cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
3. 3 Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

By Becca

Ingredients

• ✓ oregano
• butter
• zucchini
• onion
• salt
• black pepper
• garlic powder
• basil
• mozzarella cheese
• egg
• crescent roll
• mustard

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add zucchini and onion; cook and stir until tender, about 10 minutes. Add salt, black pepper, garlic powder, basil, and oregano; stir to coat.
3. 3 Whisk cheese and eggs together in a bowl; stir in zucchini mixture.
4. 4 Divide crescent dough into two rectangles; press into bottom and slightly up sides of an 8x12-inch baking dish to form crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
5. 5 Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

By Kate

Ingredients

• ✓ oregano
• eggplant
• salt
• olive oil
• celery
• onion
• garlic
• tomato
• green olive
• caper
• tomato paste
• red wine vinegar
• sugar
• salt
• black pepper
• parsley

Instructions

1. 1 Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
3. 3 Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
4. 4 Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
5. 5 Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

By rocks_67

Ingredients

• ✓ oregano
• mini bagel
• garlic powder
• basil
• olive oil

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Mix oregano, garlic powder, and basil in a small bowl. Pour olive oil into a separate bowl. Brush bagel slices with olive oil on both sides; wipe any excess oil from pieces using a paper towel. Sprinkle a small amount of oregano mixture onto each bagel piece. Arrange seasoned bagel slices onto a cooking rack.
3. 3 Bake in the preheated oven until bagel chips are browned and crisp, about 1 hour. Let cool 10 minutes.

By Ryan

Ingredients

• ✓ oregano
• corn tortilla
• canola oil
• garlic salt
• chili powder

Instructions

1. 1 Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
2. 2 Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
3. 3 Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.

By dasunrisin

Ingredients

• ✓ oregano
• green bell pepper
• jalapeno pepper
• mozzarella cheese

Instructions

1. 1 Preheat a grill for medium heat and lightly oil the grate.
2. 2 Place pepper chunks, skin-side up, on the preheated grill; cook until slightly charred, 3 to 5 minutes.
3. 3 Turn peppers over; place jalapeño slices on them. Top with mozzarella cheese and sprinkle with oregano. Grill until cheese melts; transfer to a plate and serve warm.

By Deedle Gee

Ingredients

• ✓ oregano
• goat cheese
• apple
• thyme
• black pepper
• french bread

Instructions

1. 1 Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.
2. 2 Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.
3. 3 Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

By CrdsGrl

Ingredients

• ✓ oregano
• olive oil
• garlic
• red pepper flakes
• parsley
• salt
• black pepper

Instructions

1. 1 Stir olive oil, garlic, red pepper flakes, parsley, oregano, kosher salt, and black pepper together in a small bowl; marinate at room temperature for 30 minutes.

By nairie

Ingredients

• ✓ oregano
• pie crust
• marinara sauce
• mozzarella cheese
• pepperoni
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Roll pie crusts onto a work surface. Spread marinara onto 1 crust and top with mozzarella cheese and pepperoni.
3. 3 Brush the second pie crust with olive oil and sprinkle oregano over the oil. Lay crust, oil-side up, on top of the pepperoni layer. Cut pizza into 1x3-inch strips. Place strips on a baking sheet.
4. 4 Bake in the preheated oven until crust is lightly browned and cheese is melted, about 30 minutes.

By Gevans

Ingredients

• ✓ oregano
• jalapeno pepper
• tomato
• onion
• garlic
• cumin
• salt

Instructions

1. 1 Remove stems from jalapeño peppers and seeds from one jalapeño. Place both jalapeño peppers, tomatoes with liquid, onion, garlic, cumin, oregano, and salt in a blender; pulse to desired consistency.

By Melissa Goff

Ingredients

• ✓ oregano
• onion
• garlic
• tomato
• cilantro
• cumin
• parsley

Instructions

1. 1 Combine onion and garlic in a food processor; process until finely chopped.
2. 2 Pour tomatoes into a bowl. Stir in chopped onion and garlic. Add cilantro, cumin, oregano, and parsley.

By PastryLover

Ingredients

• ✓ oregano
• parmesan cheese
• romano cheese
• mayonnaise
• basil
• green onion
• garlic
• biscuit dough

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. 2 In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
3. 3 Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
4. 4 Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!

By Kaylee

Ingredients

• ✓ oregano
• vegetable oil
• broccoli
• cheddar cheese
• bread crumb
• egg
• basil
• garlic powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet with oil.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Let broccoli cool at room temperature until cool enough to handle.
3. 3 Transfer broccoli to a large mixing bowl. Add Cheddar cheese, bread crumbs, eggs, basil, oregano, and garlic powder to broccoli; mix well. Shape into nuggets or fun shapes and arrange onto the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes, flip, and continue baking until heated through and beginning to firm, 10 to 15 minutes more.

By goodeats

Ingredients

• ✓ oregano
• cayenne pepper
• jalapeno pepper
• habanero pepper
• salt
• white sugar
• black pepper
• cinnamon
• chicken wing

Instructions

1. 1 Combine cayenne pepper, jalapeno pepper, habanero pepper, oregano, salt, sugar, black pepper, and cinnamon in a small bowl; mix well to make dry rub.
2. 2 Place chicken wings in a large resealable bag or container. Add dry rub mixture to wings; seal container and shake well until evenly distributed.
3. 3 Preheat a grill for medium heat and lightly oil the grate.
4. 4 Cook the chicken wings on the preheated grill, turning occasionally, until the chicken is well-browned and no longer pink, 15 to 20 minutes.

By kristinamarie

Ingredients

• ✓ oregano
• asiago cheese
• garlic
• mayonnaise
• thyme
• parsley
• salt
• black pepper
• baguette

Instructions

1. 1 Preheat the broiler.
2. 2 In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
3. 3 On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.

By Alison Brune

Ingredients

• ✓ oregano
• olive oil
• onion
• garlic
• clam
• thyme
• egg
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
3. 3 Bake in preheated oven for 15 minutes.

By WAYNE14

Ingredients

• ✓ oregano
• sun-dried tomato pesto
• goat cheese
• puff pastry
• pecorino romano cheese
• egg

Instructions

1. 1 Gather the ingredients. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
3. 3 Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
4. 4 Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
5. 5 Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
6. 6 Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
8. 8 Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

By Diana Moutsopoulos

Ingredients

• ✓ oregano
• tomatillo
• water
• onion
• garlic
• jalapeno pepper
• cumin
• salt
• cilantro
• onion

Instructions

1. 1 Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
2. 2 Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
3. 3 Pour salsa into a serving dish. Let cool before serving, about 10 minutes.

By Sherbear1

Ingredients

• ✓ oregano
• zucchini
• white sugar
• soy sauce
• garlic
• mayonnaise

Instructions

1. 1 Place zucchini into a saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 5 minutes. Drain.
2. 2 Transfer zucchini to a food processor or blender; process until smooth. Add sugar, soy sauce, garlic, and oregano; process until blended.
3. 3 Transfer the puréed mixture to a serving bowl and stir in the mayonnaise. Chill for at least 1 hour before serving.

By BETTYBILLINGS

Ingredients

• ✓ oregano
• cauliflower
• salt
• olive oil
• egg
• garlic
• black pepper
• cayenne pepper
• cheddar cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Cut cauliflower into medium-sized florets. Working in batches, pulse florets in a food processor until texture resembles rice grains. Transfer to a large pot and sprinkle with kosher salt. Cook and stir over medium-high heat until mixture is wet and soft, about 30 minutes. Reduce heat if it begins to brown. Remove from heat and allow cauliflower to cool.
2. 2 Working in batches, transfer cauliflower to a clean cotton towel. Bring up the sides, twist the towel, and squeeze out as much liquid as possible. For this recipe, you'll need about 3 1/2 cups cooked, squeeze-dried cauliflower.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a large rectangular baking dish with parchment paper, allowing the ends to extend up over the sides for easy lifting. Lightly brush parchment with olive oil.
4. 4 Crack eggs into a large mixing bowl. Add garlic, black pepper, oregano, and cayenne pepper; whisk together until combined. Transfer cauliflower to the mixing bowl. Add shredded Cheddar cheese and grated Parmigiano-Reggiano; mix thoroughly. Transfer to the prepared baking dish. Tamp down and smooth out evenly.
5. 5 Bake in the preheated oven until deep golden brown, about 1 hour. Allow to cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 or 4 hours.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat; lightly oil the mat.
7. 7 Lift chilled cauliflower out of the pan. Slice in half lengthwise; slice each half crosswise into thin "fries," about 1-inch wide. Arrange fries on the prepared mat, so they do not touch; brush lightly with olive oil. Sprinkle with a dusting of grated Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until deeply browned, 20 to 25 minutes. Allow to cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ oregano
• french fry
• cooking spray
• pizza sauce
• mozzarella cheese
• pepperoni
• parsley flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread fries onto a baking sheet and coat with cooking spray.
3. 3 Bake in the preheated oven until crispy, 35 to 40 minutes.
4. 4 Mix pizza sauce and oregano together in a bowl; pour over fries. Sprinkle mozzarella cheese over sauce mixture and top with pepperoni slices. Sprinkle parsley over sauce and pepperoni.
5. 5 Turn the oven to broil.
6. 6 Broil fries until cheese is browned and bubbling, 2 to 4 minutes.

By What's for dinner, mom?

Ingredients

• ✓ oregano
• artichoke heart
• onion
• garlic
• egg
• bread crumb
• salt
• black pepper
• hot pepper sauce
• cheddar cheese
• parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
2. 2 Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
3. 3 In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
4. 4 Grease a 9 inch square baking pan and pour in the contents of the bowl.
5. 5 Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.

By PEG13

Ingredients

• ✓ oregano
• ground beef
• sausage
• onion
• processed cheese food
• worcestershire sauce
• rye bread

Instructions

1. 1 Preheat the broiler.
2. 2 Place ground beef, sausage and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown and onions are soft. Drain liquid.
3. 3 Mix in the processed cheese food, oregano and Worcestershire sauce. Stir continuously until the cheese is melted.
4. 4 If the bread is not sliced, cut it into thin slices. Spoon approximately 1 tablespoon of the mixture onto each slice. Place the slices in a single layer on a baking pan.
5. 5 Broil the slices 10 minutes, or until the cheese is slightly browned and the bread is toasted.

By Candy

Ingredients

• ✓ oregano
• salad dressing
• milk
• red pepper flakes
• cumin
• garlic powder
• salt

Instructions

1. 1 Place salad dressing into a medium bowl; gradually stir in milk until combined.
2. 2 Season with red pepper flakes, cumin, garlic powder, oregano, and salt; mix well. Cover and refrigerate for at least 2 hours to allow flavors to blend.

By Jen Jonesy