Type what you have

Ingredients

• ✓ marjoram
• egg
• water
• tarragon
• parsley
• butter
• cheddar cheese

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

Ingredients

• ✓ marjoram
• salt
• sage
• black pepper
• turmeric
• ground pork
• butter
• egg

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

Ingredients

• ✓ marjoram
• ground pork
• salt
• sage
• red pepper
• onion powder
• black pepper
• thyme

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

Ingredients

• ✓ marjoram
• ground pork
• sage
• salt
• red pepper
• black pepper
• onion powder
• thyme
• olive oil

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

Ingredients

• ✓ marjoram
• aluminum foil
• ground pork
• sage
• salt
• paprika
• black pepper
• onion powder
• thyme

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

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
• 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
• 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
• potato
• garlic
• caraway seed
• salt
• black pepper
• egg
• milk
• all-purpose flour
• oil

Instructions

1. 1 Peel and coarsely grate potatoes; squeeze out as much liquid as you can. Transfer shredded potatoes to a bowl; stir in garlic, caraway seeds, marjoram, salt, and black pepper.
2. 2 Beat eggs and milk together; stir into potato mixture until well combined. Gradually stir in flour until a thick but still pourable batter forms.
3. 3 Heat about ¼-inch oil in a skillet over medium-high heat. Drop ¼ cupful batter into skillet, flattening slightly; fry until golden brown, about 3 minutes per side. Drain on paper towels. Taste pancake; adjust seasoning if necessary. Repeat with remaining batter.

By Sonya M Shafer

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
• 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
• ground turkey
• apple
• maple syrup
• salt
• sage
• garlic powder
• black pepper
• cinnamon
• clove
• olive oil

Instructions

1. 1 Combine turkey, apple, maple syrup, salt, sage, garlic powder, black pepper, marjoram, cinnamon, and cloves in a bowl; mix well. Form into 10 small patties.
2. 2 Heat oil in a skillet over medium heat. Add patties; fry until no longer pink in centers and juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ marjoram
• zucchini
• salt
• egg
• buttermilk baking mix
• onion
• vegetable oil
• cheddar cheese
• parmesan cheese
• parsley
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place shredded zucchini in a bowl and toss with 1/2 teaspoon salt; let stand for 15 minutes. Transfer into a clean kitchen towel and wring out excess liquid into the sink.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
4. 4 Combine zucchini, eggs, baking mix, onion, melted butter, Cheddar cheese, Parmesan cheese, rosemary, parsley, and pepper in a large bowl; mix well.
5. 5 Spread mixture into the prepared pie plate or baking pan.
6. 6 Bake in the preheated oven until golden brown and a knife inserted in the center comes out clean, about 45 minutes.
7. 7 Enjoy!

By IMTHECOOKSTER

Ingredients

• ✓ marjoram
• potato
• butter
• cream cheese
• milk
• egg
• tomato
• red onion
• cilantro
• garlic salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Toss potatoes with melted butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
3. 3 Place cream cheese into the bottom of a large bowl. Pour hot buttered potatoes on top and mix gently until only a few lumps are left.
4. 4 Heat milk in a microwave-safe container in the microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add beaten eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared dish.
5. 5 Bake in the preheated oven until set and golden, about 45 minutes.

By carcrumpler

Ingredients

• ✓ marjoram
• egg
• mayonnaise
• mustard
• white sugar
• egg
• oil
• pork sausage
• parsley
• lemon zest
• nutmeg
• salt
• pepper
• egg
• bread crumb

Instructions

1. 1 Crack 1 egg into a small saucepan and place over low heat. Stir in mayonnaise, mustard, and sugar. When mixture just starts to boil, remove the pan from heat. Let sit until cool, then chill in the refrigerator for at least 10 minutes.
2. 2 Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, and peel.
3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. 4 Combine sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl; mix well with your hands. Coat each hard-boiled egg with sausage mixture, working it with wet hands to form an even layer around egg.
5. 5 Roll covered eggs in beaten egg, followed by bread crumbs.
6. 6 Fry eggs, 3 at a time, in hot oil until they turn deep golden brown, 4 to 5 minutes. Turn them as they cook, so they brown evenly. Remove with a slotted spoon, drain on paper towels, and repeat with remaining 3 eggs.
7. 7 Serve eggs warm with mustard sauce.

By Karen

Ingredients

• ✓ marjoram
• basil
• oregano
• thyme
• rosemary
• sage

Instructions

1. 1 In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.

By Denyse

Ingredients

• ✓ marjoram
• basil
• oregano
• rosemary
• thyme
• red pepper flake

Instructions

1. 1 Gather all ingredients.
2. 2 Combine basil, oregano, rosemary, marjoram, thyme, and red pepper flakes in a food processor.
3. 3 Blend for 1 minute, or until desired consistency is achieved.

By Suzanne

Ingredients

• ✓ marjoram
• ground beef
• onion
• pepper
• salt
• tomato
• tomato sauce
• tomato paste
• garlic
• thyme
• basil
• rosemary
• bay leaf

Instructions

1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess fat.
2. 2 Add onion to beef in the skillet and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Season with pepper and salt. Stir in tomatoes, tomato sauce, tomato paste, and garlic; bring to a boil.
3. 3 Season with thyme, basil, rosemary, marjoram, and bay leaf. Reduce heat to low, cover, and simmer for 30 minutes.

By M A Burton

Ingredients

• ✓ marjoram
• butter
• parmesan cheese
• garlic
• basil
• herbes de provence
• oregano
• parsley
• black pepper
• bread

Instructions

1. 1 Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix butter, Parmesan cheese, garlic, marjoram, basil, fines herbs, oregano, parsley, and pepper together in a bowl until thoroughly combined.
3. 3 Slice Italian bread loaf in half lengthwise; spread each half generously with the garlic butter mixture. Transfer onto a baking sheet.
4. 4 Bake on the top rack of the preheated oven until butter mixture melts and bubbles, about 10 to 15 minutes. Turn on the oven's broiler and broil until the bread is your desired shade of golden brown, 1 to 2 more minutes.

By mika4269

Ingredients

• ✓ marjoram
• salt
• linguine pasta
• olive oil
• garlic
• spinach
• tomato
• chickpea
• black pepper
• red pepper flakes
• pecorino romano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of water with 2 teaspoons salt to a boil. Cook pasta at a boil until tender yet firm to the bite, about 10 to 11 minutes. Drain, reserving 1/2 cup of the cooking water.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and chickpeas; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
4. 4 Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained pasta with spinach mixture to evenly coat.
5. 5 Add extra olive oil or reserved pasta water to achieve preferred level of moisture in the dish. Top with grated Pecorino Romano cheese.

By KIMBICA

Ingredients

• ✓ marjoram
• confectioners sugar
• brown sugar
• tomato paste
• tomato sauce
• sage
• thyme
• salt
• allspice
• rosemary
• basil
• garlic powder
• onion powder
• oregano
• bay leaf
• red pepper
• italian seasoning
• red wine
• green pepper
• mushroom
• onion
• white wine
• spicy sausage

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes.
3. 3 Stir in brown sugar and confectioners' sugar; simmer, uncovered, for 30 minutes.

By Jeremy Lawrence

Ingredients

• ✓ marjoram
• water
• walnut
• garlic
• sea salt
• thyme
• oregano
• olive oil
• heavy cream
• pecorino romano cheese
• black pepper
• sea salt
• fettuccine pasta
• chive

Instructions

1. 1 Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
2. 2 Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
3. 3 Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
5. 5 Toss walnut sauce with pasta. Garnish with fresh chives.

By Marketchef

Ingredients

• ✓ marjoram
• zucchini
• vegetable broth
• onion
• tomato paste
• tomato
• portobello mushroom
• garlic
• oregano
• thyme
• tarragon
• veggie meat substitute
• spinach

Instructions

1. 1 Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
2. 2 Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
3. 3 Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
4. 4 Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.

By tjnurs

Ingredients

• ✓ marjoram
• tomato paste
• water
• parmesan cheese
• honey
• garlic
• anchovy paste
• onion powder
• oregano
• basil
• black pepper
• cayenne pepper
• red pepper flake
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomato paste, water, Parmesan cheese, honey, garlic, anchovy paste, onion powder, oregano, marjoram, basil, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl; mix until well blended, breaking up any clumps of cheese.
3. 3 Set sauce aside for 30 minutes to allow the flavors to blend; spread over pizza dough and prepare pizza as desired.

By Angie Gorkoff

Ingredients

• ✓ marjoram
• olive oil
• onion
• garlic
• beef shank
• thyme
• oregano
• rosemary
• tomato
• tomato paste
• water
• lemon zest
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate.
2. 2 Add beef shank to the saucepan and increase the heat to medium-high; cook until browned, about 5 minutes per side. Return onion and garlic to the pan, and sprinkle thyme, oregano, rosemary, and marjoram over beef. Add tomatoes and tomato paste.
3. 3 Pour water into the tomato paste can; swirl to remove any extra tomato paste, and add to the saucepan. Stir in lemon zest, salt, and pepper; bring to a boil. Reduce the heat to low, cover, and simmer until beef is very tender, 1 1/2 to 2 hours.

By Julie Couture

Ingredients

• ✓ marjoram
• olive oil
• onion
• tomato
• garlic
• bay leaf
• red wine
• honey
• basil
• oregano
• salt
• black pepper
• fennel seed
• red pepper
• balsamic vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.
3. 3 Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.
4. 4 Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.
5. 5 Add balsamic vinegar; still well to combine. Discard bay leaf.

By KerriWarmus

Ingredients

• ✓ marjoram
• water
• sausage casing
• water
• sugar
• allspice
• mustard
• coriander
• oregano
• cayenne pepper
• red pepper flake
• black pepper
• anise seed
• fennel seed
• kosher salt
• garlic
• pork shoulder

Instructions

1. 1 Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
2. 2 Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
3. 3 Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
4. 4 Process the cold pork through a meat grinder on the slowest speed.
5. 5 Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
6. 6 Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
7. 7 Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

By John Mitzewich