Type what you have

Ingredients

• ✓ marjoram
• tomatillo
• butter
• onion
• white hominy
• thyme
• milk
• parsley
• corn kernel
• red pepper
• cilantro

Instructions

1. 1 Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
2. 2 Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
3. 3 Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

By Syd

Ingredients

• ✓ marjoram
• chicken thigh
• butternut squash
• onion
• chicken stock
• paprika
• garlic
• kosher salt
• onion powder
• garlic powder
• oregano
• black pepper
• tomato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
3. 3 Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

By RusticJoyfylFood

Ingredients

• ✓ marjoram
• anaheim chile pepper
• poblano pepper
• chipotle chile
• water
• garlic
• onion
• beef broth
• beer
• salt
• cumin
• black pepper
• allspice
• lime
• chuck tender roast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
2. 2 Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
3. 3 Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
4. 4 Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
5. 5 Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
6. 6 Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

By Brian Genest

Ingredients

• ✓ marjoram
• anaheim chile pepper
• ground chuck
• chorizo sausage
• canola oil
• light beer
• salsa
• ancho chile powder
• garlic powder
• cumin
• onion powder
• salt
• black pepper
• cayenne pepper
• flour tortilla
• colby jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
2. 2 Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
3. 3 Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
4. 4 Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
5. 5 Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
6. 6 Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
7. 7 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
8. 8 Fry in the preheated air fryer for 6 minutes. Serve immediately.

By Brian Genest

Ingredients

• ✓ marjoram
• cilantro
• sour cream
• salt
• garlic
• jalapeno pepper
• cilantro
• green chile
• water
• tomatillo
• onion
• olive oil
• pork shoulder
• cumin
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Combine flour, pepper, 1 teaspoon salt, and cumin in a large bowl. Dredge pork in flour mixture until well coated.
2. 2 Heat olive oil in a large, heavy pan or Dutch oven over medium-high heat until shimmers. Add pork, in batches, in a single layer; brown on all sides, about 15 minutes. Transfer pork to a bowl; cover to keep warm.
3. 3 Add onion to pan; cook and stir over medium heat, adding more olive oil if necessary, until translucent and beginning to brown, about 7 minutes. Return pork to pan; stir in tomatillos, water, canned chiles, 1/2 cup cilantro, jalapeños, garlic, and marjoram. Check seasoning; add 1 pinch salt, if needed. Cover and simmer over low heat, stirring occasionally, until pork tender, about 1 hour. Degrease stew before serving in bowls, garnished with sour cream and cilantro.

By PLATO712

Ingredients

• ✓ marjoram
• flour tortilla
• milk
• cheddar monterey jack cheese blend
• green chile pepper
• sour cream
• cream of mushroom soup
• green onion
• butter
• taco seasoning mix
• water
• black bean
• ground beef
• oregano
• cumin
• cayenne pepper
• black pepper
• garlic powder
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 12x6-inch hotel pan or casserole dish with cooking spray.
2. 2 Mix together garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano in a small bowl until well combined. Set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until crumbly and no longer pink, about 10 minutes. Drain and discard excess grease. Add black beans, water, taco seasoning, and garlic powder mixture; cook and stir until most of liquid is evaporated, 5 to 10 minutes.
4. 4 Meanwhile, heat butter in a separate skillet over medium heat; cook and stir green onions in hot butter until softened, about 5 minutes. Mix in condensed soup, sour cream, and green chile peppers until well combined; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.
5. 5 Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.
6. 6 Stir milk into remaining soup mixture until sauce is smooth; remove from heat.
7. 7 Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam-side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle remaining 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.
8. 8 Bake in the preheated oven until cheese is melted and edges of casserole are browned, 30 to 35 minutes.

By Heather

Ingredients

• ✓ marjoram
• ✓ marjoram
• onion
• garlic
• black peppercorn
• white vinegar
• chile de arbol
• salt
• cumin
• thyme
• clove
• garlic
• black peppercorn
• water
• tomato
• goat leg
• thyme
• cumin
• clove
• garlic
• ginger root
• black peppercorn
• vinegar
• ancho chile pepper

Instructions

1. 1 Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
2. 2 Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
3. 3 Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
5. 5 Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
6. 6 Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
7. 7 Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
8. 8 Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
9. 9 Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
10. 10 Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
11. 11 Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

By HildaM

Ingredients

• ✓ marjoram
• queso asadero
• cilantro
• onion
• corn tortilla
• black pepper
• salt
• beef chuck roast
• salt
• oregano
• thyme
• cumin
• cinnamon
• clove
• black pepper
• garlic
• white vinegar
• roma tomato
• olive oil
• ancho chile
• chile de arbol pepper
• guajillo chile pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Fill a pot with water; bring to a boil. Add guajillo, arbol, and ancho chile peppers; boil for 5 minutes.
3. 3 Off heat, allow peppers to soak until cool. Drain; reserve ¼ cup cooking liquid.
4. 4 Meanwhile, rinse beef; pat dry with paper towels. Cut beef into chunks if desired; season with salt and black pepper.
5. 5 Heat oil in a Dutch oven over medium-high heat. Add beef; cook until browned on all sides, about 10 minutes. Remove from the heat.
6. 6 While the beef is searing, line a heavy cast-iron grill pan or griddle with aluminum foil; place over high heat. Arrange tomatoes in a single layer on foil; grill until tomato skins burned on all sides and begins to peel, 3 to 5 minutes.
7. 7 Place cooled chile peppers into a blender; add charred tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt. Pour in reserved ¼ cup cooking liquid; blend until smooth.
8. 8 Strain chile sauce through a mesh strainer; pour over browned beef in the Dutch oven, turning until completely covered with sauce. Cover the Dutch oven with a lid.
9. 9 Bake in the preheated oven, basting beef every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid; bake, uncovered, until birria is crispy on top, about 20 minutes more. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
10. 10 Transfer beef to a cutting board; strain off any fat from sauce. Shred beef with two forks; return it to the pot and stir with sauce to coat.
11. 11 Fill each tortilla with birria; top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides crispy and cheese is melted.
12. 12 Serve with extra sauce on the side for dipping.

By gem

Ingredients

• ✓ marjoram
• lemon juice
• olive oil
• chicken breast
• vegetable oil
• lemon juice

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

Ingredients

• ✓ marjoram
• russet potato
• butter
• rosemary
• sage
• thyme

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

Ingredients

• ✓ marjoram
• olive oil
• onion
• ground beef
• salt
• black pepper
• cabbage
• tomato vegetable juice cocktail
• parsley

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

Ingredients

• ✓ marjoram
• fettuccini pasta
• butter
• garlic
• parsley
• basil
• thyme
• butter
• salt
• black pepper

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

Ingredients

• ✓ marjoram
• olive oil
• carrot
• onion
• water
• star anise
• chicken bouillon
• coriander
• thyme

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

Ingredients

• ✓ marjoram
• salt
• black pepper
• seasoned salt
• mustard
• cardamom
• leg of lamb
• thyme
• orange peel
• mint

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

Ingredients

• ✓ marjoram
• water
• chicken bouillon granules
• ham bone
• lentil
• celery
• carrot
• green bell pepper
• onion
• bay leaf

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

Ingredients

• ✓ marjoram
• olive oil
• round steak
• all-purpose flour
• beef broth
• red wine
• salt
• thyme
• black pepper
• mushroom
• onion

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

Ingredients

• ✓ marjoram
• butter
• onion
• celery
• chicken broth
• bread cube
• egg
• salt
• black pepper
• sage
• thyme

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

Ingredients

• ✓ marjoram
• olive oil
• onion
• garlic
• thyme
• rosemary
• sage
• salt
• black pepper
• hot pepper sauce
• chicken breast
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a bowl, prepare basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
3. 3 Turn chicken breasts in sauce to coat thoroughly. Place skin-side up in a shallow baking dish. Cover.
4. 4 Roast chicken in the preheated oven, basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to a warm platter, spoon pan juices over chicken and sprinkle with fresh parsley.

By CHRISTYJ

Ingredients

• ✓ marjoram
• green onion
• garlic
• olive oil
• lemon juice
• salt
• sugar
• mustard
• basil
• oregano
• black pepper
• green bean

Instructions

1. 1 In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
2. 2 Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
3. 3 Place green beans in a medium serving dish. Pour dressing mixture over the beans.

By Andrew and Amy Welch

Ingredients

• ✓ marjoram
• pinto bean
• bacon
• red pepper flakes
• garlic
• butter
• onion
• tomato
• parsley
• cumin
• chili powder
• salt

Instructions

1. 1 Soak pinto beans overnight with plenty of water to cover. Drain, remove to a large cooking pot, and cover with fresh water. Add the bacon, red chile flakes, and garlic. Bring to a boil, then reduce heat and simmer, covered, for about 3 hours.
2. 2 Melt butter in a large skillet over medium-high heat. Saute onion in butter until tender. Add the tomatoes, parsley, cumin, marjoram, and salt. Simmer over low heat for about 45 minutes to blend the flavors.
3. 3 When beans are tender, drain off any remaining water. Pour in the tomato mixture, and simmer for an additional 20 minutes, stirring occasionally. Serve hot.

By sweetsophie

Ingredients

• ✓ marjoram
• great northern bean
• tomato
• green chili
• chicken
• chicken broth
• taco seasoning
• cayenne pepper
• cumin
• oregano
• garlic

Instructions

1. 1 Combine the Great Northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground Mexican oregano, ground marjoram, and minced garlic in a slow cooker.
2. 2 Cook on Low until the flavors are thoroughly blended, about 8 hours.

By jedipunk

Ingredients

• ✓ marjoram
• butter
• onion
• celery
• water
• chicken
• carrot
• chicken bouillon granules
• black pepper
• bay leaf
• egg noodle
• parsley

Instructions

1. 1 Melt butter in a large Dutch oven over medium heat. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf and bring to a boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Remove bay leaf.
2. 2 Stir in egg noodles and parsley, increase heat, and bring to a boil. Reduce heat and simmer until noodles are tender, about 10 minutes.

By KayKay

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
• blueberry
• red currant
• mint
• cilantro
• habanero pepper
• olive oil
• agave syrup
• lime
• cashew
• halloumi cheese

Instructions

1. 1 Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.
2. 2 Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.
3. 3 Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.

By Buckwheat Queen

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
• corn muffin mix
• heavy cream
• egg
• white sugar
• olive oil
• poppy seed
• vanilla extract
• bacon
• green bell pepper
• red onion
• chicken broth

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
2. 2 Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
3. 3 Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
4. 4 Reduce oven heat to 350 degrees F (175 degrees C).
5. 5 Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
6. 6 Bake in preheated oven until heated through, about 30 minutes.

By LADYMHARRIS

Ingredients

• ✓ marjoram
• bread cube
• onion
• salt
• basil
• thyme
• savory
• cream of mushroom soup
• butter
• milk
• haddock fillet
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
2. 2 Mix the diced bread, onion, salt and herbs together.
3. 3 Combine the soup with milk, stirring until creamy.
4. 4 In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter.
5. 5 Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.

By Wilma Scott

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
• manicotti shell
• ricotta cheese
• crabmeat
• parsley
• onion
• alfredo pasta sauce
• chicken broth
• sugar
• basil
• garlic powder
• thyme

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
3. 3 In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
4. 4 In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
5. 5 Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

By Brandee

Ingredients

• ✓ marjoram
• olive oil
• red onion
• garlic
• vegetable broth
• tomato
• red lentil
• brown rice
• italian seasoning
• celery flakes
• white pepper
• balsamic vinegar

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
2. 2 Stir balsamic vinegar into the soup just before serving.

By Sola