Type what you have

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
• cabbage
• margarine
• onion
• ground beef
• chicken with rice soup
• rice
• egg
• salt
• black pepper
• golden mushroom soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil. Cook cabbage in boiling water until leaves are falling off. Remove leaves from water as they peel off and set aside.
3. 3 Melt margarine in a large skillet over medium heat. Cook onions in hot margarine until translucent, 5 to 7 minutes.
4. 4 Mix together cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a large bowl.
5. 5 Take a cabbage leaf, lay it flat, and trim the thickest part toward the bottom of leaf to make it easier to roll; repeat with all leaves. Take darker outside leaves and line the bottom of a roasting pan with them.
6. 6 Scoop a portion of beef meat mixture into a leaf and wrap leaf around mixture, enveloping meat completely. Repeat until all of the beef mixture is used. Arrange stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
7. 7 Bake in the preheated oven for 1 hour and 45 minutes. Remove aluminum foil, peel back top layer of extra cabbage leaves, and pour golden mushroom soup over stuffed cabbage leaves. Replace top cabbage leaves, return the roasting pan to the oven, and continue baking until soup is hot, about 15 minutes.

By mikegodphx

Ingredients

• ✓ marjoram
• butter
• onion
• flank steak
• caraway seed
• garlic
• paprika
• water
• potato
• salt
• pepper

Instructions

1. 1 Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
2. 2 Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

By Susannah

Ingredients

• ✓ marjoram
• lard
• onion
• paprika
• beef stew meat
• salt
• black pepper
• tomato paste
• water
• garlic
• cumin

Instructions

1. 1 Melt lard in a pot over high heat. Add onions; cook and stir until browned, about 15 minutes. Remove pot from heat, add paprika, and stir quickly to combine with onions and prevent burning.
2. 2 Add meat to the pot and place over high heat. Cook and stir until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Add tomato paste and stir to combine. Add water, garlic, and cumin. Reduce heat to low and cover the pot. Cook, stirring occasionally, until meat is very soft, at least 1 1/2 hours. Stir in marjoram and cook another 10 minutes.

By Jakub Jify Pyrta

Ingredients

• ✓ marjoram
• margarine
• onion
• red bell pepper
• garlic
• paprika
• caraway seed
• pork tenderloin
• water
• tomato paste
• beef bouillon
• sauerkraut

Instructions

1. 1 Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
2. 2 Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

By michellew

Ingredients

• ✓ marjoram
• white rice
• water
• cabbage
• butter
• onion
• ground chicken
• egg
• garlic
• salt
• black pepper
• tomato sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
3. 3 Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
4. 4 Heat butter in a skillet over medium heat, and cook and stir onion until softened and translucent, about 5 minutes. Stir together cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
5. 5 Place some of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into the prepared baking dish. Pour tomato sauce over the rolls.
6. 6 Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of the casserole should read at least 160 degrees F (70 degrees C).

By JRebel

Ingredients

• ✓ marjoram
• cannellini bean
• vegetable oil
• bacon
• kielbasa sausage
• onion
• bay leaf
• allspice berry
• tomato
• garlic
• salt
• black pepper
• butter
• flour
• paprika

Instructions

1. 1 Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.
2. 2 Meanwhile, heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.
3. 3 Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
4. 4 Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper, and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.
5. 5 Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.

By Olenka

Ingredients

• ✓ marjoram
• chicken leg quarter
• water
• green cabbage
• carrot
• celery
• onion
• parsley
• bay leaf
• garlic
• thyme
• salt
• black pepper
• dill pickle
• sour cream
• flour

Instructions

1. 1 Place chicken leg quarters in a large pot; cover with water. Add cabbage, carrots, celery, onion, parsley, bay leaves, garlic, thyme, marjoram, salt, and black pepper.
2. 2 Cover pot; bring to a simmer over medium heat. Cook about 1 hour; transfer 1 cup soup broth to a saucepan. Add pickles to broth in saucepan; simmer over medium-low heat for about 15 minutes. Pour pickle broth into soup in pot.
3. 3 Combine sour cream and flour in a bowl; stir into soup. Bring to a boil until thickened, about 5 minutes. Serve immediately.

By baginska

Ingredients

• ✓ marjoram
• dill weed
• sausage
• carrot
• onion
• leek
• cabbage
• dill seed
• parsley
• black peppercorn
• salt
• bacon
• water
• beef chuck
• sugar
• red wine vinegar
• beet

Instructions

1. 1 Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
2. 2 Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
3. 3 Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
4. 4 To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

By Robert Bodensteiner

Ingredients

• ✓ marjoram
• toothpick
• hickory wood chunk
• lump charcoal
• hog casing
• cayenne pepper
• red pepper
• black pepper
• white pepper
• liquid smoke
• white sugar
• salt
• cider vinegar
• powdered milk
• paprika
• red wine
• pork butt
• garlic
• olive oil
• pork backfat

Instructions

1. 1 Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
2. 2 Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
3. 3 Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
4. 4 Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
5. 5 Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
6. 6 Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
7. 7 When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
8. 8 Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
9. 9 Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
10. 10 Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

By Brian Genest

Ingredients

• ✓ marjoram
• tomato paste
• pepper
• salt
• caraway seed
• red wine
• polish sausage
• onion
• vegetable oil
• bacon
• pork shoulder
• beef stew meat
• mushroom
• bay leaf
• allspice berry
• prune
• water
• sauerkraut

Instructions

1. 1 Place sauerkraut in a large pot; pour in 4 cups boiling water. Add prunes, allspice berries, and bay leaves; simmer until sauerkraut is soft, about 50 minutes.
2. 2 Meanwhile, pour about 1 cup boiling water over mushrooms in a bowl; soak to rehydrate, about 30 minutes. Drain, reserving liquid; chop mushrooms.
3. 3 Meanwhile, bring remaining 4 cups water to a boil in saucepan. Add beef, pork, and bacon; simmer until cooked through, about 20 minutes, then drain.
4. 4 Meanwhile, heat oil in a skillet over medium to high heat. Add onions and sausage; cook and stir until onions are soft and sausage is browned, about 5 minutes.
5. 5 When sauerkraut is soft, add mushrooms, meat mixture, and sausage mixture; stir well. Simmer, uncovered, over low heat, about 20 minutes.
6. 6 Pour in red wine; cook until flavors are well blended, about 15 minutes. Season with caraway seeds, marjoram, salt, and black pepper; stir in tomato paste. If stew seems too dry, add some reserved mushroom liquid, and simmer until flavors combined, about 5 minutes.

By Olenka

Ingredients

• ✓ marjoram
• sour cream
• chive
• parsley
• nutmeg
• sweet paprika
• black pepper
• salt
• water
• vegetable bouillon
• garlic
• scallion
• leek
• onion
• carrot
• potato
• vegetable oil
• pork sausage

Instructions

1. 1 Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
2. 2 Heat oil in a large pot over medium heat. Cook potatoes in hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
3. 3 Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce heat and cook, covered, until carrots are tender, about 30 minutes.
4. 4 Stir sausage slices, parsley, and chives into soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.

By Marianne

Ingredients

• ✓ marjoram
• bay leaf
• salt
• sugar
• balsamic vinegar
• garlic
• tomato paste
• chicken broth
• cayenne pepper
• thyme
• black pepper
• caraway seed
• paprika
• salt
• olive oil
• onion
• vegetable oil
• black pepper
• salt
• beef chuck roast

Instructions

1. 1 Gather all ingredients.
2. 2 Season beef with salt and black pepper.
3. 3 Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch.
4. 4 Transfer to a large stockpot and reserve drippings in the skillet.
5. 5 Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
6. 6 Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.
7. 7 Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
8. 8 Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil.
9. 9 Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

By John Mitzewich

Ingredients

• ✓ marjoram
• worcestershire sauce
• hot pepper sauce
• tomato paste
• mushroom
• tomato
• beef stock
• cayenne pepper
• caraway seed
• black pepper
• salt
• basil
• paprika
• bay leaf
• red wine
• sauerkraut
• garlic
• mushroom
• onion
• carrot
• green cabbage
• all-purpose flour
• pork stew meat
• bacon
• kielbasa sausage

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
3. 3 Coat cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer pork to the casserole. Add cabbage, carrots, onion, fresh mushrooms, and garlic. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.
4. 4 Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.
5. 5 Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.
6. 6 Bake in the preheated oven until meat is very tender, 2½ to 3 hours.

By MJ46NY

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