Type what you have

Ingredients

• ✓ thyme
• lamb shank

Instructions

1. 1 Place lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off bone, 45 minutes to 1 hour.
2. 2 Transfer lamb and 16 ounces cooking liquid to two separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
3. 3 Skim off any solidified fat from chilled cooking liquid and discard.
4. 4 Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to meat and process until a fine, even texture is achieved, adding more liquid as needed.

By Diana Moutsopoulos

Ingredients

• ✓ thyme
• russet potato
• cayenne pepper
• salt
• black pepper
• duck fat

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
3. 3 Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
4. 4 Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

By John Mitzewich

Ingredients

• ✓ thyme
• mushroom
• serrano pepper
• white wine
• water
• kosher salt
• sugar
• garlic
• black peppercorn
• coriander seed
• lemon zest

Instructions

1. 1 Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
2. 2 Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
3. 3 Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

By Luba

Ingredients

• ✓ thyme
• milk
• egg
• bread flour
• salt
• white sugar
• rosemary
• marjoram
• margarine
• active dry yeast

Instructions

1. 1 Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.

By Leigh Serth

Ingredients

• ✓ thyme
• all-purpose flour
• baking powder
• salt
• italian seasoning
• white sugar
• cheddar cheese
• parmesan cheese
• milk
• egg
• vegetable oil
• garlic
• tomato
• black olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. 2 In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

By Tanja Miller

Ingredients

• ✓ thyme
• chicken broth
• chicken breast
• red onion
• garlic
• oregano
• salt
• black pepper
• vegetable oil
• green onion
• green chile pepper
• tomato
• lime
• lime
• cilantro
• tortilla chip

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

Ingredients

• ✓ thyme
• paprika
• parsley
• creole seasoning
• chile-garlic sauce
• mayonnaise
• vegetable oil
• cracker
• crabmeat
• egg
• oregano
• dill weed
• black pepper
• basil
• creole seasoning
• parsley
• garlic
• carrot
• green onion
• red bell pepper
• celery
• onion
• butter

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

Ingredients

• ✓ thyme
• olive oil
• lemon
• garlic
• black pepper
• chicken thigh

Instructions

1. 1 Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By westcoastcook

Ingredients

• ✓ thyme
• sage
• rosemary
• salt
• fennel seed
• white sugar
• bay leaf
• pork rib chop
• olive oil

Instructions

1. 1 Mix together sage, rosemary, salt, thyme, fennel, sugar, and bay leaf in a bowl until thoroughly combined.
2. 2 Rub both sides of pork chops with herb mixture and coat them with olive oil. Refrigerate for several hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Grill chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

By STORMY3600

Ingredients

• ✓ thyme
• yukon gold potato
• red onion
• kalamata olive
• red wine vinegar
• parsley
• olive oil
• salt
• pepper
• white sugar

Instructions

1. 1 Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
2. 2 Add red onion, and Kalamata olives to the warm potatoes; toss gently.
3. 3 Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ thyme
• kalamata olive
• green olive
• lemon juice
• anchovy fillet
• garlic
• rosemary
• olive oil
• feta cheese
• black pepper

Instructions

1. 1 Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

By Richard Elsom

Ingredients

• ✓ thyme
• mafalda pasta
• olive oil
• chicken breast
• onion
• yellow bell pepper
• red bell pepper
• cherry tomato
• green olive
• lemon zest
• red pepper flakes
• pecorino romano cheese
• grana padano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of salted water to a boil. Cook pasta until flexible but not fully cooked, about 5 minutes. Drain.
3. 3 Heat oil in a cast iron casserole dish over medium-high heat. Add chicken and sauté until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until onions are soft and translucent, about 5 minutes. Remove from the heat; stir in half-cooked pasta, then sprinkle Pecorino Romano and Grana Padano over top.
4. 4 Bake in the preheated oven casserole is bubbling and cheeses are melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ thyme
• olive oil
• eggplant
• red bell pepper
• garlic
• salt
• black pepper
• olive oil
• tomato
• rigatoni pasta
• basil leaf
• black olive

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
2. 2 Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
3. 3 bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
4. 4 Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

By Ed's

Ingredients

• ✓ thyme
• olive oil
• red wine vinegar
• lemon
• garlic
• rosemary
• sage
• marjoram
• basil
• oregano
• garlic powder
• black pepper

Instructions

1. 1 Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.

By LEANAD

Ingredients

• ✓ thyme
• cucumber
• zucchini
• red onion
• tomato
• black olive
• basil
• red wine vinegar
• balsamic vinegar
• lemon zest
• lemon
• kosher salt
• white sugar
• black pepper
• olive oil

Instructions

1. 1 Mix cucumbers, zucchini, onion, tomatoes, olives, basil, and thyme together in a large bowl.
2. 2 Whisk red wine vinegar, balsamic vinegar, lemon zest, lemon juice, salt, sugar, and pepper together in a medium bowl until well combined.
3. 3 Slowly whisk oil into dressing mixture in a medium bowl until combined; pour over salad, and serve.

By Dan Zahra

Ingredients

• ✓ thyme
• balsamic vinegar
• mint
• tomato sauce
• black pepper
• salt
• rosemary
• basil
• coriander
• lemon zest
• worcestershire sauce
• garlic
• egg
• ground lamb
• milk
• vegetable oil
• bread
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
2. 2 Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
3. 3 Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
4. 4 Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
5. 5 Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

By Bones

Ingredients

• ✓ thyme
• cayenne pepper
• mint
• yogurt
• parsley
• vegetable stock
• chickpea
• tomato
• butternut squash
• yellow bell pepper
• red bell pepper
• zucchini
• celery
• onion
• garlic
• coriander
• cumin
• cinnamon
• hot chile flake
• olive oil
• garlic
• olive oil
• garlic
• bay leaf
• green lentil

Instructions

1. 1 Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2. 2 Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3. 3 Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

By Cara Lewis-Watts

Ingredients

• ✓ thyme
• parmesan cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine Parmesan cheese and thyme leaves in a bowl. Drop heaping teaspoonfuls of the mixture onto the lined baking sheets, spacing them 2 inches apart. Lightly press with your fingers to flatten them into circles 2 inches in diameter.
3. 3 Bake in the preheated oven until slightly browned and crisp, 8 to 10 minutes. Cool slightly on the baking sheets, about 2 minutes. Loosen edges with a spatula and lift off the parchment paper. Transfer to wire racks and let cool completely until firm, about 10 minutes.

By Valerie

Ingredients

• ✓ thyme
• apple cider vinegar
• water

Instructions

1. 1 Combine vinegar, water, and thyme in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 5 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Let sit for 1 hour to steep.
3. 3 Strain liquid into a clean bottle. Apply to your clean face with cotton pads twice a day, making sure to avoid the eyes.

By Soup Loving Nicole

Ingredients

• ✓ thyme
• butternut squash
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
3. 3 Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
4. 4 Scoop out the squash flesh and mash in a bowl.

By Diana Moutsopoulos

Ingredients

• ✓ thyme
• sesame seed
• sumac
• salt

Instructions

1. 1 Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes.
2. 2 Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined.

By Serena

Ingredients

• ✓ thyme
• raclette cheese
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange raclette cheese in six 3- to 4-inch or one 8- to 10-inch cast iron skillet(s), cutting wedges to fit as necessary.
3. 3 Bake in the preheated oven until cheese is softened but still slightly firm in center, 5 to 10 minutes. Use a ventilation fan while baking; the cheese is pungent!
4. 4 Sprinkle cheese with thyme and pepper to serve.

By Allrecipes Editorial Team

Ingredients

• ✓ thyme
• lime juice
• worcestershire sauce
• vegetable oil

Instructions

1. 1 In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
2. 2 Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

By Dustin Hafer

Ingredients

• ✓ thyme
• garlic
• olive oil

Instructions

1. 1 Cut tops off garlic bulbs. Place bulbs on a clean working surface; press down firmly on bulbs with the flat part of a large knife to separate cloves. Remove and discard skins.
2. 2 Pour oil into a very small pot; add garlic cloves and thyme. Cook over medium heat until bubbles start to form. Reduce the heat to the lowest possible setting, and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves. Let cool to room temperature, 15 to 30 minutes.
3. 3 Transfer mixture to a sterilized jar, then seal and refrigerate.

By Bren

Ingredients

• ✓ thyme
• blueberry
• sugar
• lime

Instructions

1. 1 Combine blueberries, sugar, lime juice, and thyme leaves in a small saucepan over low heat. Bring to a simmer and cook until sauce starts to thicken, 15 to 20 minutes.

By lutzflcat

Ingredients

• ✓ thyme
• white sugar
• balsamic vinegar
• strawberry

Instructions

1. 1 Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
2. 2 Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
3. 3 Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.

By nch

Ingredients

• ✓ thyme
• basil
• rosemary
• oregano
• olive oil

Instructions

1. 1 Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

By Carol

Ingredients

• ✓ thyme
• red potato
• garlic
• seafood seasoning

Instructions

1. 1 Fill a large pot halfway with water and bring to a boil. Reduce heat to medium-low and add garlic, seafood seasoning, and thyme. Let cook for 2 minutes; add potatoes. Drain some of the water mixture so that there is a thin layer just hovering over potatoes.
2. 2 Let cook over low to medium heat until tender, about 10 minutes. Drain and serve.

By brianptino

Ingredients

• ✓ thyme
• paprika
• basil
• cumin
• curry powder

Instructions

1. 1 Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.

By Jessica Godfrey

Ingredients

• ✓ thyme
• chicken breast
• salad dressing
• salsa

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Arrange chicken in the baking dish. In a bowl, mix French salad dressing, salsa, and thyme. Pour evenly over chicken.
3. 3 Cover with aluminum foil, and bake 20 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, until chicken juices run clear.

By ANMIRO