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Sautéed Mushrooms (Quick and Simple)
Snack French

Sautéed Mushrooms (Quick and Simple)

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil and butter in a skillet over medium heat. Stir in mushrooms until well coated.
  3. 3 Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat.
  4. 4 Cook and stir mushrooms until lightly browned, about 5 minutes.

By NolaBlu

Onion Bread II
Snack

Onion Bread II

4.6

Prep
30 min
Cook
40 min
Total
170 min

Instructions

  1. 1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. 2 Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. 3 Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. 4 After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

By Claudia Grimaldi

Pizza Toast with Burrata and Tomato
Snack American

Pizza Toast with Burrata and Tomato

Prep
10 min
Cook
16 min
Total
26 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place tomato slices in a small dish, and top with Italian dressing. Flip the tomato slices, being sure that all have been covered with dressing. Set aside for 5 minutes.
  3. 3 Brush both sides of bread with olive oil, and place in a small skillet over medium-high heat. Toast both sides until golden brown and crispy, about 3 minutes.
  4. 4 Place toasted bread on a baking sheet and spread burrata cheese on top. Add sliced tomatoes and sprinkle with 1 tablespoon Parmesan cheese and oregano.
  5. 5 Bake in the preheated oven for 12 to 13 minutes.
  6. 6 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Move baking sheet up and briefly broil until the cheese starts to bubble and brown, 1 to 2 minutes, watching carefully to keep from burning.
  7. 7 Remove from the oven, and spoon over marinara, sprinkle and sprinkle with remaining Parmesan cheese and red pepper flakes. Season to taste with salt and pepper. Slice on the diagonal, and serve immediately.

By lutzflcat

Herbed Italian Loaf
Snack Italian

Herbed Italian Loaf

4.5

Prep
20 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Place warm water, sugar, 1 teaspoon salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. 2 Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients. Sprinkle in oregano and basil at this time.
  3. 3 When machine's Dough cycle has ended, turn the dough out onto a lightly floured surface and shape into an oval or round loaf. Place loaf on a baking sheet that has been well greased with olive oil. Cover with a damp towel and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 400 degrees.
  4. 4 In a small bowl, mix 2 tablespoons water with 1/4 teaspoon salt. Cut three slits on top of bread. Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds.
  5. 5 Bake in preheated oven for 20 to 25 minutes, until golden and bottom of loaf sounds hollow when tapped. This bread will be hard when it comes out of the oven. Let sit 10 minutes to soften before cutting.

By Betty Karda

Muffin Tin Pizza Frittatas
Snack American

Muffin Tin Pizza Frittatas

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F.
  2. 2 Add a drizzle of olive oil in a pan over high heat. Once hot, add the sausage and cook, breaking it up as it browns, 5 to 7 minutes. Add the chopped peppers and cook until soft, about 5 minutes more. Remove from heat and let cool.
  3. 3 In a large bowl, beat the eggs, Parmesan, hot sauce, salt, and pepper. Add the cooked sausage and peppers. Spray a 12-cup muffin tin with olive oil cooking spray. Pour the egg mixture into the muffin tin.
  4. 4 Bake in the preheated oven for 15 minutes.
  5. 5 Meanwhile, in another skillet, heat the remaining olive oil over medium-high heat. Add garlic, onion, and oregano and cook, stirring, for 2 to 3 minutes. Add tomatoes and simmer to thicken, about 10 minutes.
  6. 6 Remove mini frittatas from the oven. Top each with a spoonful of the sauce and a sprinkle of mozzarella cheese. Reserve the remaining sauce for serving. Continue baking to melt the cheese, 5 minutes more. Top with parsley and basil.

By Rachael Ray Every Day

Sopa De Lima (Mexican Lime Soup)
Snack Mexican

Sopa De Lima (Mexican Lime Soup)

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Combine chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme in a large pot; bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; shred into bite-sized strips and return to simmering soup.
  2. 2 Heat oil in a skillet over medium heat. Add green onions and chile pepper; cook until tender, about 5 minutes. Stir in tomatoes; continue cooking until soft, about 5 minutes. Stir green onion mixture into soup; season with salt.
  3. 3 Return soup to a simmer. Add lime juice and 1/2 a lime; cook 10 minutes. Remove pot from heat; remove and discard 1/2 lime. Stir in cilantro; top servings with tortilla chips.

By Amatre

Cajun Crab Cakes (No Breadcrumbs)
Snack American

Cajun Crab Cakes (No Breadcrumbs)

4.7

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
  3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
  4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
  5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
  6. 6 Shape the crab mixture into 12 small cakes.
  7. 7 Heat vegetable oil in the skillet over medium high heat.
  8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
  9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Easy Chimichurri Sauce
Latin American

Easy Chimichurri Sauce

5.0

Prep
15 min
Cook
Total
90 min

Instructions

  1. 1 Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
  2. 2 Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
  3. 3 Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

By Chef Nate

Margie's Cuban Sofrito (Sauce)
Latin American

Margie's Cuban Sofrito (Sauce)

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add bell pepper and sauté until tender. Season with oregano, salt, pepper, cumin, and bay leaves. Continue cooking until mixture looks like a yummy green paste with oil around it.
  2. 2 Add tomatoes; cook and stir until all of the liquid is released. Gradually mix in tomato sauce; simmer until sauce looks really red. Taste and adjust seasonings if desired. Remove bay leaves.
  3. 3 Add sauce to meat, rice, beans, fish, or potatoes. Thin sauce down if necessary with water, wine, beer, or whatever is handy.

By Stacie

Curtido (El Salvadoran Cabbage Salad)
Lunch Latin American

Curtido (El Salvadoran Cabbage Salad)

4.4

Prep
20 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

By Jenny

Mojo Grilling Marinade
Latin American

Mojo Grilling Marinade

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse garlic and onion in a blender until very finely chopped.
  2. 2 Add orange juice, lime juice, cilantro, salt, oregano, hot pepper sauce, cumin, lemon pepper, and black pepper. Blend until thoroughly incorporated.
  3. 3 Pour in olive oil; blend until smooth.

By Deb Blagg

Curtido (Salvadoran Pickled Slaw)
Dinner Latin American

Curtido (Salvadoran Pickled Slaw)

4.7

Prep
20 min
Cook
Total
560 min

Instructions

  1. 1 Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
  2. 2 Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
  3. 3 Cover and refrigerate until flavors combine, 8 hours to overnight.

By Nahum and Brandi

Fried Rice and Beans (Gallo Pinto)
Dinner Latin American

Fried Rice and Beans (Gallo Pinto)

3.0

Prep
10 min
Cook
80 min
Total
150 min

Instructions

  1. 1 Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
  2. 2 Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
  3. 3 Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
  4. 4 For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

By tconstantine

Fish Taquitos
Dinner Latin American

Fish Taquitos

4.4

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour.
  2. 2 Warm tortillas in a microwave to make them pliable.
  3. 3 Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
  4. 4 Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels.
  5. 5 Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese.
  6. 6 Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.

By Diana Garra

Mojo Pollo Asada (Roast Chicken)
Dinner Latin American

Mojo Pollo Asada (Roast Chicken)

4.6

Prep
15 min
Cook
65 min
Total
330 min

Instructions

  1. 1 Heat olive oil in a small saucepan over medium-high heat until very hot. Meanwhile, mash cumin, salt, oregano, and garlic together in a heat-proof bowl until a paste forms.
  2. 2 Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
  3. 3 Place chicken into a large resealable bag; pour in marinade and shake until chicken is evenly coated. Refrigerate for at least 4 hours, or overnight.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
  6. 6 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By karmicflower

Chicken Fried Steak Cuban Style
Dinner Latin American

Chicken Fried Steak Cuban Style

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
  2. 2 In a large, deep skillet, heat 1inch oil over medium high heat.
  3. 3 Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.

By Roxie

Authentic Chimichurri
Pantry Latin American

Authentic Chimichurri

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
  3. 3 Pulse ingredients until desired consistency is reached.
  4. 4 Serve and enjoy!

By Avon- status quo PRO

Argentinean Chimichurri
Side Dish Latin American

Argentinean Chimichurri

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

By ryalibertino

Mom's Stovetop Pork Ribs
Dinner Latin American

Mom's Stovetop Pork Ribs

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Place spareribs into a large pot and fill with just enough water to cover. Add soy sauce, 3/4 of the parsley, garlic, lime juice, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered until water has completely evaporated, about 25 minutes.
  2. 2 Remove bay leaves and continue cooking until spareribs are browned, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot and toss them with spareribs; the garlic will dissolve onto meat. Remove spareribs to a paper towel-lined plate to drain.
  3. 3 Season spareribs with black pepper. Garnish with lime wedges and remaining parsley to serve.

By THELMALU99

Chef John's Chimichurri Sauce
Side Dish Latin American

Chef John's Chimichurri Sauce

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
  3. 3 Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.

By John Mitzewich

Ecuadorian Seco de Pollo
Dinner Latin American

Ecuadorian Seco de Pollo

4.3

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Season chicken thighs with garlic, black pepper, cumin, and oregano.
  2. 2 Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
  3. 3 Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.

By EcuadorianMom

Mexican Beef Supreme
Dinner Latin American

Mexican Beef Supreme

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
  2. 2 While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

By Melissa

Tequila Lime Shrimp
Dinner Latin American

Tequila Lime Shrimp

3.3

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
  2. 2 Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
  3. 3 Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

By Teri_loves_to_cook

Mojo Shrimp
Dinner Latin American

Mojo Shrimp

4.9

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Make the marinade: Whisk oil, lime zest and juice, orange zest and juice, garlic, oregano, salt, pepper, and cumin together in a glass or ceramic bowl.
  2. 2 Marinate the shrimp: Place shrimp into marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 1 1/2 hours.
  3. 3 Remove shrimp from marinade, shaking off any excess. Reserve marinade.
  4. 4 Heat oil in a large skillet over medium heat. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Transfer shrimp to a plate.
  5. 5 Pour reserved marinade into the skillet. Simmer over medium-low heat until slightly thickened, 5 to 8 minutes. Serve alongside shrimp.

By Yoly

Cuban Pork Roast I
Dinner Latin American

Cuban Pork Roast I

4.6

Prep
Cook
Total

Instructions

  1. 1 Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
  2. 2 Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
  3. 3 Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
  4. 4 Preheat the oven to 325 degrees F (165 degrees C).
  5. 5 Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

By Christine L

Slow Cooker Cuban Pork
Dinner Latin American

Slow Cooker Cuban Pork

4.5

Prep
30 min
Cook
540 min
Total
630 min

Instructions

  1. 1 Add orange juice, lime juice, lemon juice, and peppercorns to a slow cooker. Add onion.
  2. 2 Cut pork loin into 3 equal pieces.
  3. 3 Mix together garlic, 2 tablespoons and 1 teaspoon kosher salt, and oregano in a small bowl until a paste forms; rub all over pork pieces. Place pork in juice mixture in the slow cooker.
  4. 4 Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

By duetfreak

Tender Juicy Skirt Steak (Churrasco)
Dinner Latin American

Tender Juicy Skirt Steak (Churrasco)

4.4

Prep
15 min
Cook
43 min
Total
538 min

Instructions

  1. 1 Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
  2. 2 Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
  3. 3 Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
  4. 4 Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.

By Sweetie_12