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Herbed Brie in Puff Pastry
Appetizer American

Herbed Brie in Puff Pastry

4.9

Prep
15 min
Cook
30 min
Total
60 min

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

Basque Salad
Appetizer American

Basque Salad

4.4

Prep
40 min
Cook
Total
280 min

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

Lamb Meatballs
Appetizer American

Lamb Meatballs

4.4

Prep
25 min
Cook
20 min
Total
105 min

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

Herbs de Provence
Pantry French

Herbs de Provence

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl.
  3. 3 Add savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder to the bowl; stir well. Store in an airtight container between uses.

By Mariposa

Classic Vichyssoise
Lunch French

Classic Vichyssoise

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large stockpot over low heat. Add leeks and onion; cover and cook for 10 minutes.
  3. 3 Stir in potatoes; season with salt and pepper. Add marjoram, thyme, and bay leaf; stir well. Cover and cook for 12 minutes.
  4. 4 Pour in chicken broth. Bring to a boil, reduce heat, and cook, partially covered, for 30 minutes.
  5. 5 Purée soup in a blender or food processor. Allow to cool to room temperature, then stir in cream.

By 2doulas

Creamy Wild Mushroom Ragoût
Side Dish French

Creamy Wild Mushroom Ragoût

4.9

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes.
  2. 2 Add shallots and remaining 1/2 tablespoon butter; cook and stir until mushrooms are caramelized and almost tender, about 10 minutes.
  3. 3 Drizzle in cognac and vinegar and cook until liquid evaporates, 1 minute. Stir in crème fraîche.
  4. 4 Stir in chicken broth and marjoram; season with salt and black pepper. Reduce the heat to medium-low and cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

By John Mitzewich

Easy Lemon and Herb Blackened Chicken
Dinner

Easy Lemon and Herb Blackened Chicken

4.5

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
  2. 2 Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.

By cultmovieguy

Mashed Potatoes with Herb Butter
Dinner

Mashed Potatoes with Herb Butter

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
  2. 2 Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
  3. 3 Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

By Mike Meurs

Sweet Herb Scramble
Breakfast

Sweet Herb Scramble

3.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
  2. 2 Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.

By Karen Skolfield

Pigs in a Paleo Pouch
Breakfast

Pigs in a Paleo Pouch

3.8

Prep
10 min
Cook
30 min
Total
520 min

Instructions

  1. 1 Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
  3. 3 Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
  4. 4 Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.

By Lora

Spicy Homemade Breakfast Sausage in the Air Fryer
Breakfast

Spicy Homemade Breakfast Sausage in the Air Fryer

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Combine ground pork, sea salt, sage, red pepper, marjoram, onion powder, pepper, and thyme in a large bowl. Mix with your hands well until evenly combined. Form mixture into 8 patties.
  3. 3 Place 4 patties in the basket of the air fryer and cook for 5 minutes. Carefully flip the patties and cook for 5 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties.

By Soup Loving Nicole

Spicy Breakfast Sausage Patties
Breakfast

Spicy Breakfast Sausage Patties

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
  2. 2 Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.

By Soup Loving Nicole

Homemade Oven-Baked Breakfast Sausage
Breakfast

Homemade Oven-Baked Breakfast Sausage

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
  2. 2 Combine ground pork, sage, salt, paprika, marjoram, pepper, onion powder, and thyme in a bowl; mix until evenly combined. Form mixture into 10 small patties and place on the prepared baking sheet.
  3. 3 Bake in the preheated oven for 15 minutes. Flip and cook until internal temperature is at least 160 degrees F (74 degrees C), about 10 more minutes.

By Soup Loving Nicole

Quick Ground Beef Stew
Dinner

Quick Ground Beef Stew

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a pot over medium-high heat. Add onion and saute until tender, 5 to 7 minutes. Add beef, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in cabbage, tomato-vegetable juice, parsley, and marjoram. Cover and reduce heat; let simmer, stirring once or twice, until cabbage is tender, about 20 minutes.

By Bobbie

Fettuccine with Garlic Herb Butter
Dinner

Fettuccine with Garlic Herb Butter

3.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
  3. 3 In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

By Jan Taylor

Homemade Turkey Breakfast Sausage
Breakfast American

Homemade Turkey Breakfast Sausage

4.8

Prep
10 min
Cook
20 min
Total
30 min

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

Carrot-Star Anise Soup
Dinner

Carrot-Star Anise Soup

3.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat oil in a Dutch oven or large pot over medium heat. Saute chopped carrots and onion in the hot oil, 10 to 15 minutes. Add water slowly, adjusting so that the vegetables are just covered. Add star anise, chicken bouillon, and coriander and bring to a boil. Reduce heat to low and let simmer, about 40 minutes.
  2. 2 Remove star anise. Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot.

By Cherry Liu

Holiday Leg of Lamb
Dinner

Holiday Leg of Lamb

4.7

Prep
20 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
  3. 3 Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F.
  4. 4 Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.

By Elisa Gale

Copycat Chicken Noodle-O Soup
Lunch

Copycat Chicken Noodle-O Soup

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
  2. 2 Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.

By Soup Loving Nicole

Leslie's Ham Lentil Soup
Dinner

Leslie's Ham Lentil Soup

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
  2. 2 Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
  3. 3 Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.

By soupysales

Beef Burgundy I
Dinner

Beef Burgundy I

4.3

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
  2. 2 Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
  3. 3 Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
  4. 4 Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

By Faith

Celery Stuffing
Dinner

Celery Stuffing

4.6

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups chicken broth. Bring to a boil. Cover and simmer for 10 minutes.
  2. 2 Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme, and marjoram. Add onion-celery mixture; combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.

By Jerri Taborski