Type what you have

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
• 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
• 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
• beef tri tip roast
• thyme
• basil
• mustard
• salt
• black pepper
• red wine
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Rub beef all over with thyme, basil, marjoram, dry mustard, salt, and black pepper; transfer into a resealable plastic bag. Seal the bag and refrigerate, 8 hours to overnight.
3. 3 Pour red wine into the bag 4 hours before cooking.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over the bottom of a roasting pan; transfer beef into the prepared roasting pan.
5. 5 Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting until slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

By CHEFWANDA

Ingredients

• ✓ marjoram
• buttercup squash
• butter
• onion
• chicken broth
• basil
• black pepper
• cayenne pepper
• cream cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
2. 2 Bake squash in the preheated oven until tender, about 45 minutes.
3. 3 Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
4. 4 Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
5. 5 Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

By leahmarie5

Ingredients

• ✓ marjoram
• red wine
• paprika
• black pepper
• garlic salt
• parsley
• chicken
• celery
• onion

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Pour red wine into a roasting pan with a lid; set aside.
2. 2 Combine paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Rub chicken all over with spice mixture. Place celery and onion into cavity of chicken. Put chicken into the prepared roasting pan.
3. 3 Cover chicken and bake in the preheated oven until no longer pink, and juices run clear, 4 to 5 hours. An instant-read thermometer inserted into thickest part of thigh near bone, should read 165 degrees F (74 degrees C).
4. 4 Remove chicken from the roasting pan, cover with a doubled sheet of foil, and allow to rest in a warm area for 10 minutes before serving.

By FrackFamily5 CACT

Ingredients

• ✓ marjoram
• bread crumb
• sherry
• butter
• garlic
• salt
• tarragon
• shrimp
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram together in a bowl.
3. 3 Place shrimp into a baking dish. Sprinkle bread crumb mixture over top, then garnish with parsley.
4. 4 Bake in the preheated oven until golden brown, about 25 minutes.

By N8TE

Ingredients

• ✓ marjoram
• tomato juice
• tomato paste
• brown sugar
• oregano
• garlic
• bay leaf
• basil
• salt

Instructions

1. 1 Combine tomato juice, tomato paste, brown sugar, oregano, garlic, bay leaf, basil, salt, and marjoram in a large pot. Bring to a boil, reduce heat, and cover. Simmer until thickened, about 45 minutes.

By Allrecipes Member

Ingredients

• ✓ marjoram
• olive oil
• onion
• salt
• black pepper
• lemon
• star anise
• water
• aluminum foil
• salmon fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a skillet over medium heat and cook onions until soft and browned, about 10 minutes. Season with marjoram and a little salt. Remove from heat.
3. 3 Place lemon slices in a single layer in a clean skillet over high heat and cook until lightly browned on both sides, about 3 minutes. Add star anise and water and bring to a boil. Remove from heat.
4. 4 Cover a baking pan large enough to hold the salmon with sheets of aluminum foil, leaving an overhang on all sides. Lay onions in a single layer on the bottom; place salmon fillet on top, skin-side down. Rub fillet with salt and pepper. Cover with lemon slices and star anise. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, 35 to 40 minutes. Remove from oven, open foil carefully, and serve.

By Natasha Titanov

Ingredients

• ✓ marjoram
• vegetable oil
• onion
• beef
• all-purpose flour
• thyme
• black pepper
• red wine
• beef broth
• mushroom

Instructions

1. 1 Heat oil in a large, heavy skillet over medium heat. Cook and stir onions in hot oil until tender, about 10 minutes. Transfer to a bowl.
2. 2 Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours. Add more wine and broth as needed, in a 2:1 ratio, to keep beef barely submerged throughout the cooking time.
3. 3 Stir onions and mushrooms into the skillet. Cook, stirring occasionally, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ marjoram
• parsley
• thyme
• sage
• garlic powder
• onion powder
• salt
• cinnamon
• pork loin chop
• vegetable oil
• canola oil

Instructions

1. 1 Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl.
2. 2 Rub 1/2 teaspoon of herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use.
3. 3 Heat oil in a large skillet over medium heat; add pork chops and cook until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By eatnlight

Ingredients

• ✓ marjoram
• firm tofu
• sherry vinegar
• soy sauce
• olive oil
• garlic powder
• kosher salt
• cayenne pepper
• thyme
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
3. 3 Meanwhile, mix vinegar, soy sauce, olive oil, garlic powder, salt, cayenne, marjoram, and black pepper together in a small bowl.
4. 4 Cut each piece of tofu crosswise into 6 thick slices; place in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, for at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
5. 5 Preheat an outdoor grill or charcoal grill for high heat. Reduce heat to medium and lightly oil the grate.
6. 6 Remove tofu slices from marinade and shake off excess; reserve remaining marinade to make the sauce.
7. 7 Cook tofu on preheated grill, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
8. 8 Bring reserved marinade to a boil in a saucepan; simmer until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

By benandbirdy

Ingredients

• ✓ marjoram
• butter
• onion
• carrot
• celery
• potato
• all-purpose flour
• chicken stock
• turkey breast
• green bell pepper

Instructions

1. 1 Melt butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in carrots and celery; cook until tender. Stir in potatoes and flour. Pour in chicken stock and season the soup with marjoram.
2. 2 Place turkey in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
3. 3 Mix green bell pepper into the soup and continue cooking until pepper is tender, about 10 minutes.

By PIPPYMOE

Ingredients

• ✓ marjoram
• split pea
• water
• ham bone
• onion
• thyme
• garlic powder
• black pepper
• celery
• salt

Instructions

1. 1 Place the peas and water into a large soup pot over medium heat; bring to a boil, boil for 2 minutes, and set aside off the heat to cool for 1 hour.
2. 2 Place the ham bone into the pot with the peas, and stir in onion, marjoram, thyme, garlic powder, and salt; bring to a boil over medium heat, reduce heat to a simmer, cover the pot, and simmer for 2 hours, stirring occasionally. Remove the ham bone, and cut as much ham as possible from the bone; chop the ham, and return to the soup. Stir in celery. Discard ham bone. Bring soup back to a simmer, and cook for 45 more minutes, stirring occasionally. Season to taste with salt.

By David Cobbs

Ingredients

• ✓ marjoram
• angel hair pasta
• chicken
• olive oil
• lemon juice
• parsley
• butter
• garlic powder
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 1 to 3 minutes, or according to package directions.
2. 2 Toss pasta with chicken, oil, lemon juice, parsley, butter, marjoram, and garlic powder. Season with salt and ground black pepper.

By Buitoni

Ingredients

• ✓ marjoram
• olive oil
• garlic
• basil
• dill weed
• thyme
• oregano
• parsley
• red pepper flakes
• salt
• potato

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Combine oil, garlic, basil, marjoram, dill, thyme, oregano, parsley, pepper flakes, and salt in a large bowl.
3. 3 Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
4. 4 Roast in the preheated oven, turning occasionally to brown on all sides, until tender with crispy edges, about 20 to 30 minutes.
5. 5 Serve hot and enjoy!

By JMRYGH

Ingredients

• ✓ marjoram
• ground beef
• tomato sauce
• saltine cracker
• onion
• egg
• green bell pepper
• salt
• thyme
• ketchup
• corn syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground beef, tomato sauce, cracker crumbs, onion, eggs, bell pepper, salt, thyme, and marjoram in a large bowl until well combined. Shape mixture into two equal loaves and place into a 9x13-inch baking dish.
3. 3 Cover with foil and bake in the preheated oven for 1 hour.
4. 4 While the meatloaves are baking, mix ketchup and corn syrup in a small bowl to make a glaze.
5. 5 After 1 hour, remove the baking dish from the oven and remove the foil. Brush glaze onto both loaves. Return the baking dish to the oven and bake, uncovered, until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Wendy

Ingredients

• ✓ marjoram
• pork sausage
• beef broth
• water
• beef bouillon granules
• cabbage
• potato
• onion
• garlic
• salt
• pepper

Instructions

1. 1 Place sausage in a large pot, break apart, and cook until evenly brown.
2. 2 Pour the broth and water into the pot with the sausage. Dissolve the beef bouillon granules in the liquid. Mix in the cabbage, potatoes, onion, and garlic. Season with marjoram, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 20 minutes.

By SANDJEAN

Ingredients

• ✓ marjoram
• vegetable bouillon
• water
• butter
• onion
• celery
• garlic
• parsley
• sage
• black pepper
• bread

Instructions

1. 1 Combine boiling water and bouillon cube; stir until dissolved.
2. 2 Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
3. 3 Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.

By MOMFISH

Ingredients

• ✓ marjoram
• sage
• thyme
• rosemary
• salt
• pepper
• pork loin roast
• apple
• red onion
• brown sugar
• apple juice
• maple syrup

Instructions

1. 1 In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
4. 4 In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
5. 5 To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.

By PMCHAPMAN

Ingredients

• ✓ marjoram
• gnocchi
• olive oil
• pine nut
• butternut squash
• pumpkin seed
• carrot green
• thyme
• basil
• black pepper
• rosemary
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Meanwhile, coat a large pan in olive oil and allow to pool. Place over medium heat and wait for oil to warm. Add pine nuts with additional oil if needed; there should be excess oil. Cook pine nuts until golden brown on one side, 2 to 3 minutes. Add squash and pumpkin seeds, and additional oil if needed; keep in mind that as the squash thaws it will produce liquid.
3. 3 Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.
4. 4 Add carrot greens liberally. Add marjoram, thyme, basil, and black pepper. Season sparingly with rosemary and parsley. Cook until heated through. Remove from heat and serve.

By stronglive1

Ingredients

• ✓ marjoram
• wild rice
• water
• brown rice
• onion
• carrot
• celery
• chicken broth
• thyme
• salt
• black pepper

Instructions

1. 1 In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
2. 2 In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
3. 3 Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

By munchmn

Ingredients

• ✓ marjoram
• paprika
• salt
• onion powder
• garlic powder
• sage
• black pepper
• nutmeg
• chicken breast
• coconut oil
• sherry
• lime juice

Instructions

1. 1 Mix paprika, salt, onion powder, garlic powder, marjoram, sage, pepper, and nutmeg together in a small bowl. Spread spice rub on all sides of chicken breasts and under the skin.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Mix coconut oil, sherry, and lime juice together in a small bowl; set aside.
3. 3 Place chicken, breast-side down, in the air fryer basket and cook for 15 minutes. Brush chicken with reserved basting oil. Flip chicken, reduce heat to 360 degrees F (182 degrees C), and cook for another 15 minutes. Baste chicken again with remaining oil and cook until no longer pink at the bone and the juices run clear, 6 to 12 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By FrackFamily5 CACT

Ingredients

• ✓ marjoram
• apple
• onion
• garlic
• tomato paste
• sage
• celery seed
• anise seed
• allspice
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from the heat and let cool for 10 minutes.
2. 2 Pulse chicken thighs in a food processor until coarsely chopped, then process until ground. Transfer to a bowl and fold in apple mixture until well combined.
3. 3 Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture to make 11 more patties.
4. 4 Preheat a large nonstick skillet over medium heat. Add four patties and cook until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate. Wipe out the skillet and repeat to cook the remaining patties.

By Scott Simmons

Ingredients

• ✓ marjoram
• onion
• celery
• carrot
• garlic
• chicken carcass
• bay leaf
• soy sauce
• cider vinegar
• black peppercorn
• thyme
• water

Instructions

1. 1 Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
2. 2 Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
5. 5 Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

By mommasayso

Ingredients

• ✓ marjoram
• rosemary
• thyme
• salt
• pepper
• pork tenderloin
• hard apple cider
• water
• apple
• red onion
• brown sugar
• all-purpose flour
• maple syrup

Instructions

1. 1 In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
4. 4 In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
5. 5 For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
6. 6 Slice roast, and serve with gravy.

By Bob Myers

Ingredients

• ✓ marjoram
• green onion
• garlic scape
• olive oil
• lettuce
• rainbow chard
• kale
• vegetable broth
• savory
• salt
• black pepper
• greek yogurt
• italian seasoning

Instructions

1. 1 Puree green onions and garlic scapes in a food processor.
2. 2 Heat oil in a large soup pot over low heat. Add the onion-garlic mixture and cook until it starts to dry out, 2 to 3 minutes.
3. 3 Puree lettuce, chard, and kale in the food processor. Add to the pot and cook for 4 to 5 minutes. Pour in vegetable broth; season with savory, marjoram, salt, and pepper. Simmer until kale and chard are softened, 40 to 45 minutes.
4. 4 Mix Greek yogurt and Italian seasoning together. Serve soup in individual bowls; garnish each with a generous dollop of the topping.

By Bleuberet

Ingredients

• ✓ marjoram
• potato
• corn
• olive oil
• garlic powder
• salt
• chili powder
• oregano
• paprika
• cinnamon
• black pepper
• ham

Instructions

1. 1 Place potatoes in a microwave-safe bowl and add water to cover. Add corn. Cook in the microwave on high for 5 minutes and stir. Microwave 5 minutes more. Drain.
2. 2 Heat olive oil in a saucepan over medium heat. Add garlic; pour in potatoes and corn and stir until coated in oil. Mix in garlic powder, salt, chili powder, oregano, marjoram, paprika, cinnamon, and black pepper. Cook until potatoes are soft and browned on the outside, about 10 minutes. Add ham; cover and cook until ham is heated through, 5 to 10 minutes.

By ramboettrach

Ingredients

• ✓ marjoram
• brussels sprout
• granny smith apple
• avocado oil
• turkey bacon
• maple syrup
• black pepper
• salt
• thyme
• rosemary
• lavender
• fennel seed
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
3. 3 Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.

By LaBurd

Ingredients

• ✓ marjoram
• quinoa
• chicken broth
• butter
• yellow onion
• garlic
• white wine
• parmesan cheese
• heavy cream
• thyme
• salt
• black pepper

Instructions

1. 1 Rinse quinoa twice and drain well.
2. 2 Pour chicken broth into a saucepan; bring to a boil.
3. 3 Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
4. 4 Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
5. 5 Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.

By SugarJ85