Type what you have

Ingredients

• ✓ marjoram
• brie cheese
• salami
• garlic
• rosemary
• thyme
• parsley
• puff pastry
• water
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice Brie in half crosswise, so you have 2 wheels.
3. 3 Mix together salami, garlic, rosemary, thyme, marjoram, and parsley in a medium bowl until well combined. Spread mixture on one of the cut sides and top with the other half of the Brie wheel.
4. 4 Place stuffed Brie in the center of puff pastry sheet. Fold puff pastry up and over Brie, pressing to secure pastry together using a little bit of water if necessary. Brush pastry with beaten egg.
5. 5 Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and let stand for 15 minutes before serving.

By Tiffany

Ingredients

• ✓ marjoram
• green bell pepper
• red bell pepper
• yellow bell pepper
• tomato
• cucumber
• onion
• red wine vinegar
• olive oil
• salt
• black pepper
• sugar
• oregano
• basil
• parsley

Instructions

1. 1 In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
2. 2 In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
3. 3 Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

By Marilyn Perzik

Ingredients

• ✓ marjoram
• toothpick
• cinnamon
• garlic
• wine
• tomato sauce
• olive oil
• butter
• black pepper
• salt
• lemon zest
• egg
• parsley
• bread crumb
• ground lamb
• shallot
• butter

Instructions

1. 1 Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
2. 2 Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
3. 3 Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
4. 4 Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.

By Kathy Bezemes Walstrom

Ingredients

• ✓ marjoram
• sage
• thyme
• rosemary
• nutmeg
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sage, thyme, marjoram, rosemary, nutmeg, and black pepper in a small bowl.
3. 3 Transfer seasoning to an airtight container.
4. 4 Label and store with your other spices.

By Mandee Klein

Ingredients

• ✓ marjoram
• sage
• salt
• black pepper
• red pepper flakes
• ground turkey

Instructions

1. 1 Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey into a large bowl and mix in spice mixture with your hands until well combined. Form into 10 patties.
2. 2 Cook patties in batches in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By cathy35

Ingredients

• ✓ marjoram
• pork chop
• cream of mushroom soup
• water
• salt
• black pepper
• onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
3. 3 Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
4. 4 Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.

By Jen

Ingredients

• ✓ marjoram
• water
• onion
• beef bouillon granules
• thyme
• rosemary
• rice

Instructions

1. 1 Combine water, onion, bouillon, thyme, marjoram, and rosemary in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

By tina122372

Ingredients

• ✓ marjoram
• olive oil
• salmon
• dijon mustard
• honey
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil.
2. 2 Place salmon fillets on the baking sheet. Whisk mustard and honey together in a small bowl. Brush some of the mustard mixture all over the fillets, reserving some of the mixture in the bowl. Sprinkle marjoram, salt, and pepper over fillets.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Serve on warmed plates and top with the remaining mustard mixture.

By kate

Ingredients

• ✓ marjoram
• ground turkey
• brown sugar
• kosher salt
• black pepper
• sage
• thyme
• red pepper flakes

Instructions

1. 1 Mix together turkey, brown sugar, salt, black pepper, sage, thyme, marjoram, and red pepper flakes in a bowl until well combined. Shape turkey mixture into patties.
2. 2 Working in batches, fry patties in a large skillet over medium-high heat until golden brown and no longer pink in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By mechanicmike

Ingredients

• ✓ marjoram
• brown sugar
• sage
• salt
• black pepper
• red pepper flakes
• clove
• ground pork

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined.
3. 3 Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 6 patties.
4. 4 Heat a large skillet over medium-high heat. Add patties and saute until browned and crispy, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
5. 5 Serve hot and enjoy!

By Lee

Ingredients

• ✓ marjoram
• egg
• cheddar cheese
• parsley
• thyme
• salt
• cayenne pepper
• olive oil

Instructions

1. 1 Beat eggs, cheese, parsley, marjoram, thyme, salt, and cayenne pepper together in a small bowl with a fork until combined.
2. 2 Heat oil in a small, nonstick skillet over medium heat. Pour egg mixture into the skillet; cook and stir constantly, scrambling eggs using a rubber spatula, scraping the sides of the skillet as needed. Reduce heat to low when eggs start to come together; continue cooking, stirring slowly but constantly, until eggs are very wet and softly scrambled. Turn off the heat.
3. 3 Tilt the skillet toward you; push eggs together at the bottom edge of the skillet. Tuck in and smooth out eggs' edges with your spatula as you form eggs into an omelet that is no longer wet, but still moist. The curve of the skillet will help in shaping.
4. 4 Return the heat to medium; cook until a skin is formed on bottom surface of omelet, about 15 seconds. Off heat, carefully flip over onto a warm plate. Serve immediately.

By John Mitzewich

Ingredients

• ✓ marjoram
• sage
• salt
• savory
• black pepper
• smoked sugar
• mace
• cinnamon
• red pepper flakes

Instructions

1. 1 Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Transfer to an airtight container. Store in a cool, dark place.

By thedailygourmet

Ingredients

• ✓ marjoram
• parsley
• sage
• sage
• rosemary
• salt
• black pepper
• onion powder

Instructions

1. 1 Mix parsley, rubbed and dry sage, rosemary, marjoram, salt, pepper, and onion powder together in a large bowl until well combined. Transfer to airtight jars for storage. Shake well before using.

By Pat Heldenbrand

Ingredients

• ✓ marjoram
• ground pork
• ground beef
• garlic
• salt
• brown sugar
• black pepper
• allspice
• liquid smoke
• sausage casing

Instructions

1. 1 In a large bowl, combine pork, beef, and garlic. In another bowl, stir together salt, brown sugar, pepper, marjoram, allspice, and liquid smoke. Combine mixtures and knead with your hands until well combined.
2. 2 Fill casings with meat mixture and refrigerate, 8 hours overnight. Boil or grill before serving. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Sara

Ingredients

• ✓ marjoram
• ground beef
• brown sugar
• sage
• salt
• basil
• black pepper
• onion powder
• red pepper flakes

Instructions

1. 1 Gather the ingredients.
2. 2 Place ground beef into a large bowl.
3. 3 Stir brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl.
4. 4 Sprinkle over beef and use your hands to mix until evenly distributed. Cover and refrigerate until flavors have blended, about 24 hours.
5. 5 Divide beef mixture into 8 patties.
6. 6 Heat a large nonstick skillet over medium heat. Working in batches, cook patties in the hot skillet until firm and no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By papadooka

Ingredients

• ✓ marjoram
• margarine
• butternut squash
• onion
• water
• chicken bouillon
• black pepper
• cayenne pepper
• cream cheese

Instructions

1. 1 Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
2. 2 Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.
3. 3 Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.

By Mary

Ingredients

• ✓ marjoram
• beef tri tip roast
• thyme
• basil
• mustard
• salt
• black pepper
• red wine
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Rub beef all over with thyme, basil, marjoram, dry mustard, salt, and black pepper; transfer into a resealable plastic bag. Seal the bag and refrigerate, 8 hours to overnight.
3. 3 Pour red wine into the bag 4 hours before cooking.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over the bottom of a roasting pan; transfer beef into the prepared roasting pan.
5. 5 Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting until slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

By CHEFWANDA

Ingredients

• ✓ marjoram
• buttercup squash
• butter
• onion
• chicken broth
• basil
• black pepper
• cayenne pepper
• cream cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
2. 2 Bake squash in the preheated oven until tender, about 45 minutes.
3. 3 Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
4. 4 Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
5. 5 Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

By leahmarie5

Ingredients

• ✓ marjoram
• red wine
• paprika
• black pepper
• garlic salt
• parsley
• chicken
• celery
• onion

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Pour red wine into a roasting pan with a lid; set aside.
2. 2 Combine paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Rub chicken all over with spice mixture. Place celery and onion into cavity of chicken. Put chicken into the prepared roasting pan.
3. 3 Cover chicken and bake in the preheated oven until no longer pink, and juices run clear, 4 to 5 hours. An instant-read thermometer inserted into thickest part of thigh near bone, should read 165 degrees F (74 degrees C).
4. 4 Remove chicken from the roasting pan, cover with a doubled sheet of foil, and allow to rest in a warm area for 10 minutes before serving.

By FrackFamily5 CACT

Ingredients

• ✓ marjoram
• bread crumb
• sherry
• butter
• garlic
• salt
• tarragon
• shrimp
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram together in a bowl.
3. 3 Place shrimp into a baking dish. Sprinkle bread crumb mixture over top, then garnish with parsley.
4. 4 Bake in the preheated oven until golden brown, about 25 minutes.

By N8TE

Ingredients

• ✓ marjoram
• tomato juice
• tomato paste
• brown sugar
• oregano
• garlic
• bay leaf
• basil
• salt

Instructions

1. 1 Combine tomato juice, tomato paste, brown sugar, oregano, garlic, bay leaf, basil, salt, and marjoram in a large pot. Bring to a boil, reduce heat, and cover. Simmer until thickened, about 45 minutes.

By Allrecipes Member

Ingredients

• ✓ marjoram
• olive oil
• onion
• salt
• black pepper
• lemon
• star anise
• water
• aluminum foil
• salmon fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a skillet over medium heat and cook onions until soft and browned, about 10 minutes. Season with marjoram and a little salt. Remove from heat.
3. 3 Place lemon slices in a single layer in a clean skillet over high heat and cook until lightly browned on both sides, about 3 minutes. Add star anise and water and bring to a boil. Remove from heat.
4. 4 Cover a baking pan large enough to hold the salmon with sheets of aluminum foil, leaving an overhang on all sides. Lay onions in a single layer on the bottom; place salmon fillet on top, skin-side down. Rub fillet with salt and pepper. Cover with lemon slices and star anise. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, 35 to 40 minutes. Remove from oven, open foil carefully, and serve.

By Natasha Titanov

Ingredients

• ✓ marjoram
• vegetable oil
• onion
• beef
• all-purpose flour
• thyme
• black pepper
• red wine
• beef broth
• mushroom

Instructions

1. 1 Heat oil in a large, heavy skillet over medium heat. Cook and stir onions in hot oil until tender, about 10 minutes. Transfer to a bowl.
2. 2 Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours. Add more wine and broth as needed, in a 2:1 ratio, to keep beef barely submerged throughout the cooking time.
3. 3 Stir onions and mushrooms into the skillet. Cook, stirring occasionally, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ marjoram
• ground pork
• maple syrup
• salt
• sage
• onion powder
• black pepper
• red pepper flakes
• coriander
• clove
• olive oil

Instructions

1. 1 Combine pork, maple syrup, salt, sage, onion powder, black pepper, red pepper flakes, marjoram, coriander, and cloves in a bowl; mix well. Form into 10 small patties.
2. 2 Heat olive oil in a large skillet over medium heat. Add patties, in batches; cook until no longer pink and juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).

By France Cevallos

Ingredients

• ✓ marjoram
• parsley
• thyme
• sage
• garlic powder
• onion powder
• salt
• cinnamon
• pork loin chop
• vegetable oil
• canola oil

Instructions

1. 1 Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl.
2. 2 Rub 1/2 teaspoon of herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use.
3. 3 Heat oil in a large skillet over medium heat; add pork chops and cook until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By eatnlight

Ingredients

• ✓ marjoram
• firm tofu
• sherry vinegar
• soy sauce
• olive oil
• garlic powder
• kosher salt
• cayenne pepper
• thyme
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
3. 3 Meanwhile, mix vinegar, soy sauce, olive oil, garlic powder, salt, cayenne, marjoram, and black pepper together in a small bowl.
4. 4 Cut each piece of tofu crosswise into 6 thick slices; place in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, for at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
5. 5 Preheat an outdoor grill or charcoal grill for high heat. Reduce heat to medium and lightly oil the grate.
6. 6 Remove tofu slices from marinade and shake off excess; reserve remaining marinade to make the sauce.
7. 7 Cook tofu on preheated grill, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
8. 8 Bring reserved marinade to a boil in a saucepan; simmer until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

By benandbirdy

Ingredients

• ✓ marjoram
• aluminum foil
• cooking spray
• ground pork
• maple syrup
• garlic
• parsley
• salt
• black pepper
• thyme
• paprika

Instructions

1. 1 Set one oven rack to the middle position and another one 6 inches from the broiler. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 Combine ground pork, maple syrup, garlic, parsley, marjoram, salt, pepper, thyme, and paprika in a bowl; mix gently until well combined. Divide mixture into 6 equal portions and form into patties. Place on the prepared baking sheet and press down with the palm of your hand to flatten.
3. 3 Bake in the preheated oven on the middle rack for 8 minutes. Remove from oven and turn on the oven's broiler on low.
4. 4 Broil sausage patties on the top rack until they are golden brown, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bren

Ingredients

• ✓ marjoram
• butter
• onion
• carrot
• celery
• potato
• all-purpose flour
• chicken stock
• turkey breast
• green bell pepper

Instructions

1. 1 Melt butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in carrots and celery; cook until tender. Stir in potatoes and flour. Pour in chicken stock and season the soup with marjoram.
2. 2 Place turkey in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
3. 3 Mix green bell pepper into the soup and continue cooking until pepper is tender, about 10 minutes.

By PIPPYMOE

Ingredients

• ✓ marjoram
• split pea
• water
• ham bone
• onion
• thyme
• garlic powder
• black pepper
• celery
• salt

Instructions

1. 1 Place the peas and water into a large soup pot over medium heat; bring to a boil, boil for 2 minutes, and set aside off the heat to cool for 1 hour.
2. 2 Place the ham bone into the pot with the peas, and stir in onion, marjoram, thyme, garlic powder, and salt; bring to a boil over medium heat, reduce heat to a simmer, cover the pot, and simmer for 2 hours, stirring occasionally. Remove the ham bone, and cut as much ham as possible from the bone; chop the ham, and return to the soup. Stir in celery. Discard ham bone. Bring soup back to a simmer, and cook for 45 more minutes, stirring occasionally. Season to taste with salt.

By David Cobbs

Ingredients

• ✓ marjoram
• olive oil
• yellow onion
• carrot
• celery
• butternut squash
• thyme
• chicken broth
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 6 to 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.

By Buckwheat Queen