Type what you have

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

Ingredients

• ✓ marjoram
• butter
• mushroom
• celery
• onion
• garlic
• salt
• sage
• thyme
• black pepper
• water
• white wine
• bread
• whole wheat bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large saucepan over medium-high heat. Add mushrooms, celery, onion, garlic, salt, sage, thyme, marjoram, and black pepper. Saute for 4 to 5 minutes. Stir in boiling water and wine and turn off heat. Pour in French and whole wheat bread cubes and toss well to coat.
3. 3 Pour mixture into a 9x13x2-inch baking pan.
4. 4 Bake, uncovered, in the preheated oven until cooked through, about 30 minutes.

By Cathleen

Ingredients

• ✓ marjoram
• white sugar
• active dry yeast
• water
• all-purpose flour
• garlic
• olive oil
• oregano
• basil
• sage
• nutritional yeast
• tomato sauce
• red onion
• avocado

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Dissolve sugar and yeast in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir flour into yeast mixture until dough holds together. Knead dough on a lightly floured surface, until smooth and elastic, 6 to 8 minutes. Place dough in a bowl and cover with a towel; set aside until dough has risen slightly, about 30 minutes.
3. 3 Place peeled garlic cloves in an 8x8-inch baking dish; add olive oil, oregano, basil, marjoram, and sage.
4. 4 Bake garlic in the preheated oven until softened, 30 to 40 minutes. Remove from oven and cool.
5. 5 Coat a baking sheet with a layer of the cooled olive oil with herbs; spread dough onto the oiled baking sheet. Brush more oil and herbs on the top of dough.
6. 6 Mash the garlic cloves in a bowl using a garlic press or fork; stir nutritional yeast into mashed garlic. Add some of the herbed olive oil if mixture is dry. Stir tomato sauce into garlic mixture. Spread sauce over dough. Top with red onion slices.
7. 7 Bake in the preheated oven until crust is crunchy, 10 to 20 minutes. Arrange avocado slices over pizza.

By Sara Perry

Ingredients

• ✓ marjoram
• vegetable oil
• potato
• chicken breast
• cream of chicken soup
• onion
• milk
• garlic powder
• broccoli
• carrot
• cauliflower
• parsley
• basil
• parmesan cheese

Instructions

1. 1 Heat oil in a large frying pan over medium-high heat. Add potatoes; cook and stir frequently until tender-crisp.
2. 2 Stir in chicken; cook and stir until browned. Reduce heat to medium; stir in condensed soup, onion, milk, and garlic powder. Arrange vegetables on top; sprinkle with parsley, marjoram, and basil.
3. 3 Cover and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat and stir in Parmesan.

By Deborah Chippior

Ingredients

• ✓ marjoram
• walnut
• pecan
• butter
• onion
• mushroom
• garlic
• parsley
• thyme
• brown rice
• cheddar cheese
• cottage cheese
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place walnuts and pecans on a baking sheet.
2. 2 Roast nuts in the preheated oven until golden and fragrant, about 7 minutes. Remove from the oven and chop nuts when cool enough to handle.
3. 3 Increase oven temperature to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan and line with parchment paper.
4. 4 Melt butter in a large cast iron skillet over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms, garlic, parsley, marjoram, and thyme; cook until mushrooms have softened, about 7 minutes.
5. 5 Add cooked rice, chopped nuts, Cheddar cheese, cottage cheese, eggs, salt, and pepper; stir until everything is combined. Transfer mixture to the prepared loaf pan.
6. 6 Bake in the oven until the top is rounded and golden, about 1 hour 10 minutes. Remove from the oven and let sit for at least 10 minutes before slicing and serving.

By Shimera

Ingredients

• ✓ marjoram
• evaporated milk
• all-purpose flour
• chicken leg meat
• button mushroom
• potato
• pearl onion
• carrot
• green pea
• chicken broth
• salt
• black pepper
• rosemary
• parsley

Instructions

1. 1 In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.

By Anonymous

Ingredients

• ✓ marjoram
• olive oil
• basil
• thyme
• rosemary
• sea salt
• paprika
• black pepper
• vegetable bouillon powder
• pork shank

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan.
3. 3 Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.

By Kevin Edwards

Ingredients

• ✓ marjoram
• butter
• garlic
• black pepper
• oregano
• garlic powder
• red pepper flakes
• thyme
• mustard
• basil
• pork loin roast
• salt
• beer
• all-purpose flour
• garlic salt
• onion powder

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
3. 3 Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
4. 4 Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.

By KayDe5056

Ingredients

• ✓ marjoram
• parsley
• black pepper
• egg noodle
• all-purpose flour
• milk
• salt
• sage
• thyme
• chicken breast
• potato
• celery
• carrot
• chicken broth
• onion
• garlic
• butter

Instructions

1. 1 Turn Instant Pot to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot to remove anything stuck to it. Add carrots, celery, red Idaho potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.
2. 2 Set Instant Pot to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.
3. 3 Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
4. 4 In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.
5. 5 Turn off the Instant Pot. Serve soup and garnish with black pepper and parsley.

By Idaho Potatoes