Type what you have

Ingredients

• ✓ thyme
• smoked sausage
• onion
• all-purpose flour
• milk
• half-and-half
• sauerkraut

Instructions

1. 1 Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes. Stir in flour to coat sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium and simmer soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.

By KFREESE

Ingredients

• ✓ thyme
• vegetable oil
• onion
• lamb leg meat
• potato
• butter
• chicken stock
• lamb stock

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
4. 4 Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

By Heather

Ingredients

• ✓ thyme
• olive oil
• marjoram
• basil
• 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

• ✓ thyme
• olive oil
• shallot
• garlic
• salt
• black pepper
• goat cheese
• date
• basil
• chicken breast
• prosciutto

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet; set aside.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in shallots; cook until translucent, about 3 minutes. Stir in garlic, thyme, salt, and pepper; cook and stir for 2 minutes. Transfer shallot mixture to a bowl. Mix in goat cheese, dates, and basil; stir until well-combined.
3. 3 Cut a 1-inch long slit with a sharp knife into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket.
4. 4 With your fingers or a spoon, stuff each chicken breast with about 1/4 cup goat cheese mixture. Wipe off any cheese mixture from the outside of chicken breast. Wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place chicken breasts, seam-sides down, onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Flip chicken and continue baking until chicken is no longer pink and prosciutto is browned and crisp, about 20 minutes more.

By stefychefy

Ingredients

• ✓ thyme
• red wine vinegar
• red wine
• garlic
• black pepper
• salt
• clove
• bay leaf
• pork shoulder
• vegetable oil

Instructions

1. 1 Whisk red wine vinegar, red wine, garlic, black pepper, salt, cloves, bay leaves, and thyme together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Remove pork from marinade and shake off excess, Reserve 1/2 cup marinade; discard remaining marinade. Put pork and reserved 1/2 cup marinade in a baking dish.
4. 4 Bake in the preheated oven until pork is completely warmed, about 20 minutes. Drain as much liquid from pork as possible.
5. 5 Heat vegetable oil in a large skillet over medium-low heat. Add pork to the skillet in batches; cook and stir until completely browned and no longer pink in centers, 10 to 15 minutes. Repeat with remaining pork.

By Cali-Chef

Ingredients

• ✓ thyme
• beef chuck roast
• irish stout beer
• olive oil
• rosemary
• steak seasoning
• black pepper
• garlic
• red potato
• salt
• black pepper

Instructions

1. 1 Place roast in a roasting pan and pour stout over top. Cover the pan with plastic wrap and marinate in the refrigerator, 8 hours to overnight, turning once.
2. 2 When ready to cook, preheat the oven to 250 degrees F (120 degrees C).
3. 3 Transfer roast to a cutting board and pat dry. Leave stout in the baking pan.
4. 4 Heat olive oil in a large skillet over medium-high heat. Sear roast for 2 to 3 minutes per side; transfer to a plate.
5. 5 Crush rosemary, thyme, steak seasoning, and pepper with a mortar and pestle. Add minced garlic and stir to make a paste. Spread paste over all sides of roast. Place roast back into the roasting pan with stout, and cover loosely with foil.
6. 6 Bake in the preheated oven for 2 hours. Add potatoes to the roasting pan and remove the foil. Continue to bake until an instant-read thermometer measures 145 degrees F (65 degrees C) for medium, about 1 more hour, or to desired degree of doneness. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before slicing.
7. 7 While the roast is resting, pour pan juices into a pot. Bring to a boil over medium heat, then reduce the heat and simmer until juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain and serve with beef and potatoes.

By The Meal Planner

Ingredients

• ✓ thyme
• chicken breast
• salt
• vegetable oil
• garlic
• bay leaf
• black pepper
• tomato
• green olive
• white wine
• chicken broth

Instructions

1. 1 Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
2. 2 Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

By LEG52

Ingredients

• ✓ thyme
• butter
• pork loin chop
• onion
• garlic
• apple
• apple
• sugar
• hard cider
• salt
• pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large, heavy oven-proof skillet over medium-high heat, melt 2 tablespoons butter. Fry pork chops on both sides until golden. Transfer to a 2-quart casserole dish with a lid, and sprinkle with thyme.
3. 3 Melt remaining butter in the skillet. Fry onion and garlic until tender, then transfer to the casserole dish. Fry apple rings in the skillet for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar.
4. 4 Discard any excess fat from the skillet. Pour cider into the skillet and stir to remove any flavorful bits from the bottom. Bring to a simmer, then pour over pork chops and apples in the dish. Season with salt and pepper.
5. 5 Cover the skillet and bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer pork chops and apples to a serving platter. Stir cream into juices in the skillet, then spoon over pork chops.

By jwhalenpa

Ingredients

• ✓ thyme
• pork butt roast
• veal
• fatback
• sage
• garlic powder
• salt
• lemon zest
• onion powder
• mace
• nutmeg
• white pepper
• sausage casing

Instructions

1. 1 Cut pork and veal into 1-inch cubes and set aside.
2. 2 Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
3. 3 Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
4. 4 Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
5. 5 Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
6. 6 Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
7. 7 Twist into links of desired size as casing fills. Tie off other end after final link.
8. 8 Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

By Brian Genest

Ingredients

• ✓ thyme
• chicken thigh
• water
• onion
• barley
• chicken broth
• leek
• celery
• parsley
• salt
• black pepper

Instructions

1. 1 Place chicken into a large pot; pour in water and add onion and barley. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2. 2 Use tongs to transfer chicken to a cutting board. Discard skin and bones; chop meat into bite-sized pieces and return to the pot.
3. 3 Add condensed broth, leeks, celery, parsley, salt, pepper, and thyme; simmer until vegetables are tender, about 30 minutes.

By briony

Ingredients

• ✓ thyme
• chicken
• all-purpose flour
• seasoned salt
• black pepper
• shortening
• paprika
• garlic salt
• water
• onion
• all-purpose flour
• milk

Instructions

1. 1 In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
2. 2 Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
3. 3 In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.

By Ann Oritz

Ingredients

• ✓ thyme
• onion
• vegetable oil
• garlic
• juniper berry
• mustard
• oregano
• paprika
• curry powder
• cayenne pepper
• black pepper
• pork loin chop

Instructions

1. 1 Place onion wedges in a bowl. Use a large spoon to gently press onions until they release some of their juices. Combine oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with onions; mix to combine.
2. 2 Arrange pork chops in a large baking pan; pour marinade evenly on top. Cover and refrigerate for at least 24 hours.
3. 3 Preheat an outdoor grill for medium heat.
4. 4 Meanwhile, remove pork from marinade and allow to come to room temperature. Wrap onions separately in a foil pouch; discard marinade.
5. 5 Cook pork steaks and onions on the preheated grill until pork is no longer pink in the center, about 10 minutes per side.

By Kimberly McCutcheon-Seabolt

Ingredients

• ✓ thyme
• lamb shoulder
• carrot
• potato
• sweet yellow onion
• garlic
• beef stock
• seasoned salt
• black pepper
• paprika
• irish whiskey
• pea

Instructions

1. 1 Place lamb shoulder, carrots, potatoes, onion, garlic, beef stock, seasoned salt, pepper, paprika, thyme, and Irish whiskey in a slow cooker. Cook on Low for 6 to 7 hours. Add peas about 15 minutes before serving.

By Beej

Ingredients

• ✓ thyme
• vegetable oil
• leek
• garlic
• bread crumb
• all-purpose flour
• cheddar cheese
• havarti cheese
• milk
• egg
• mustard powder
• milk
• vegetable oil

Instructions

1. 1 Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
2. 2 Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
3. 3 Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
4. 4 Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
5. 5 Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
6. 6 Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.

By Brian Genest

Ingredients

• ✓ thyme
• leg of lamb
• salt
• black pepper
• spinach leaf
• goat cheese
• pine nut
• kitchen twine
• all-purpose flour
• salt
• black pepper
• fennel seed
• sesame oil

Instructions

1. 1 Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
2. 2 Preheat an oven to 400 degrees F (200 degrees C).
3. 3 Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
4. 4 Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
5. 5 In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
6. 6 Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

By Patrick

Ingredients

• ✓ thyme
• olive oil
• sweet sausage
• chicken breast
• onion
• green bell pepper
• chicken bouillon
• water
• salt
• garlic powder
• green pea
• instant rice
• tomato

Instructions

1. 1 Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
2. 2 Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
3. 3 Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

By QueenCampbell

Ingredients

• ✓ thyme
• butter
• shallot
• garlic
• asparagus
• white wine
• arborio rice
• chicken broth
• heavy cream
• salt
• black pepper
• parmesan cheese
• lemon juice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and sauté in butter for 2 minutes; remove and set aside on a plate.
2. 2 Return shallots and garlic to the Instant Pot and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and sauté in wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Sauté function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

By fabeveryday

Ingredients

• ✓ thyme
• pork loin chop
• salt
• black pepper
• all-purpose flour
• garlic powder
• onion powder
• egg
• milk
• panko breadcrumb
• canola oil
• butter
• lemon wedge

Instructions

1. 1 Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.
2. 2 Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops.
3. 3 Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes.
4. 4 Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning.
5. 5 Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme.
6. 6 Serve chops with lemon wedges. Recipe developed by Adam Dolge

By Ita Mac Airt

Ingredients

• ✓ thyme
• chicken
• water
• onion
• bay leaf
• salt
• pepper
• olive oil
• andouille sausage
• long-grain white rice
• paprika
• chicken broth
• egg

Instructions

1. 1 Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.
2. 2 Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.
3. 3 Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add chicken broth and browned sausage pieces.
4. 4 Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.
5. 5 Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

By Campbell's Kitchen

Ingredients

• ✓ thyme
• beef kidney
• lard
• round steak
• onion
• salt
• worcestershire sauce
• black pepper
• bay leaf
• water
• potato
• all-purpose flour
• pastry crust

Instructions

1. 1 Gather all ingredients.
2. 2 Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
3. 3 Heat butter or lard in a large pot over medium heat. Add diced kidney and steak; cook and stir until beef is browned. Stir in onions and season with salt, Worcestershire sauce, pepper, thyme, and bay leaf. Stir in 1 ½ cups water; simmer until beef is almost tender, about 1 hour.
4. 4 Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
5. 5 Whisk remaining 1/2 cup water and flour together until smooth; stir into beef mixture. Continue cooking and stirring until mixture thickens; transfer into a 3-quart casserole dish.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Roll out pastry slightly larger than top of casserole dish; place pastry over beef mixture, and trim to leave a 1-inch overhang on all sides. Fold under, and flute against inside edge of casserole, then cut several slits in the crust to allow steam to escape.
7. 7 Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.

By Lorrie Sterling

Ingredients

• ✓ thyme
• white wine
• olive oil
• chicken breast
• garlic
• onion
• tomato
• white wine
• basil
• kalamata olive
• parsley
• salt
• pepper

Instructions

1. 1 Heat white wine and oil in a large skillet over medium heat. Add chicken and cook until golden, about 4 to 6 minutes on each side. Remove chicken from skillet and set aside.
2. 2 Add garlic to pan drippings; sauté for 30 seconds. Add onion; cook and stir until onions are tender, about 3 minutes. Add tomatoes and bring to a boil. Reduce heat to low and add 1/2 cup white wine; simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
3. 3 Return chicken to skillet, cover, and cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley; cook for 1 minute. Season with salt and pepper and serve.

By Robyn Webb

Ingredients

• ✓ thyme
• canola oil
• onion
• salt
• beef stew meat
• black pepper
• garlic
• soy sauce
• mushroom
• all-purpose flour
• chicken broth
• egg noodle
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute.
3. 3 Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.
4. 4 Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.
5. 5 Add garlic and thyme; cook until fragrant, about 30 seconds.
6. 6 Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.
7. 7 Close and lock the lid. Set to high pressure according to manufacturer's instructions for 10 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method.
9. 9 Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes.
10. 10 Release pressure naturally for 5 minutes according to manufacturer's instruction. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
11. 11 Serve and enjoy!

By Lissa

Ingredients

• ✓ thyme
• porcini mushroom
• cream of mushroom soup
• water
• chicken stock
• butter
• olive oil
• onion
• garlic
• arborio rice
• salt
• pepper
• basil

Instructions

1. 1 Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
2. 2 Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
3. 3 In a saucepan over medium heat, bring the stock to a gentle simmer.
4. 4 Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
5. 5 Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

By Kathy

Ingredients

• ✓ thyme
• beef stew meat
• vegetable oil
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• onion
• garlic
• tomato paste
• irish stout beer
• carrot
• parsley

Instructions

1. 1 Toss beef cubes with 1 tablespoon of vegetable oil. Stir flour, salt, pepper, and cayenne pepper together in a separate bowl. Dredge beef in flour mixture to coat.
2. 2 Heat remaining oil in a deep skillet or Dutch oven over medium-high heat. Add beef and brown on all sides. Add onions and garlic. Stir tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce heat to medium, cover, and cook for 5 minutes.
3. 3 Pour 1/2 cup of beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in remaining beer, and add carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

By want2hike

Ingredients

• ✓ thyme
• salmon
• salt
• black pepper
• mayonnaise
• mustard
• oregano
• basil
• dill weed
• lemon zest
• feta cheese
• spinach
• puff pastry
• egg white
• water
• lemon wedge

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
2. 2 Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet.
3. 3 Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
4. 4 Spread remaining mixture on the top of salmon fillet.
5. 5 Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
6. 6 Spread spinach in center of pastry in a rectangle the size of the fillet, and sprinkle with feta cheese.
7. 7 Place salmon, mayonnaise-side down, on top of feta cheese.
8. 8 Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
9. 9 Lift edges of pastry and slightly stretch to enclose the salmon.
10. 10 Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
11. 11 Cut several small slits in top of pastry to allow steam to escape.
12. 12 Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
13. 13 Serve with reserved herb Dijon mixture and lemon wedges.

By Valerie Roman

Ingredients

• ✓ thyme
• olive oil
• chicken
• rabbit
• garlic
• tomato
• butter bean
• green pea
• green bean
• paprika
• water
• salt
• saffron
• rosemary
• short-grain white rice

Instructions

1. 1 Heat a paella pan over medium-high heat, and coat with olive oil. Add chicken, rabbit, and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
2. 2 Fill the paella pan almost to the top with water, measuring the water as you add it so you can determine the amount of rice to add later. Bring to a boil. Simmer for about 1 hour to make a nice broth.
3. 3 Season with a generous amount of salt, just enough saffron for a yellow color, thyme, and rosemary. Stir in half as much rice as the amount of water added to the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

By Jason Nelson

Ingredients

• ✓ thyme
• beef stew meat
• all-purpose flour
• butter
• onion
• water
• bay leaf
• salt
• black pepper
• brown beer
• bread
• mustard
• carrot
• white wine vinegar
• brown sugar

Instructions

1. 1 Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
2. 2 Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).

By Edda

Ingredients

• ✓ thyme
• steel cut oat
• egg
• mixed spice
• cayenne pepper
• rosemary
• lemon juice
• soy sauce
• hazelnut
• peanut
• kidney bean
• red lentil
• vegetable broth
• mushroom
• carrot
• onion
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
3. 3 Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

By NORTHERNLIGHT1

Ingredients

• ✓ thyme
• cabbage
• ground beef
• ground pork
• veal
• rice
• onion
• parsley
• egg
• garlic
• salt
• black pepper
• basil
• oregano
• tomato

Instructions

1. 1 Place cabbage, core-side down, into an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
2. 2 While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
4. 4 Remove 12 outer leaves from the cooled cabbage and trim off any thick stems to make them easier to roll. Reserve remaining cabbage for another use or discard.
5. 5 Divide meat mixture into 12 equal portions. Place one portion onto the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place the rolls, seam-side down, in a single layer in a casserole dish.
6. 6 Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
7. 7 Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.

By Bren

Ingredients

• ✓ thyme
• bacon
• beef chuck
• salt
• black pepper
• onion
• garlic
• dark beer
• tomato paste
• carrot
• celery
• sugar
• black pepper
• chicken stock
• potato

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off the heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
3. 3 Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under the skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in the stew pot with bacon, leaving fat in the skillet.
4. 4 Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
5. 5 Cook garlic with onions until soft, about 1 minute. Pour beer into the skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid.
6. 6 Pour cooking liquid from the skillet into the stew pot. Stir in tomato paste, carrots, celery, thyme sprigs, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
7. 7 Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot.
8. 8 Simmer stew until beef is fork-tender, about 2 hours.
9. 9 Stir stew occasionally and skim fat or foam if desired.
10. 10 Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
11. 11 Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

By John Mitzewich