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Herbs de Provence
Pantry French

Herbs de Provence

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl.
  3. 3 Add savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder to the bowl; stir well. Store in an airtight container between uses.

By Mariposa

Greek Seasoning Blend
Pantry Greek

Greek Seasoning Blend

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
  3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

Salsa di Noci
Pantry Italian

Salsa di Noci

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
  2. 2 Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
  3. 3 Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  5. 5 Toss walnut sauce with pasta. Garnish with fresh chives.

By Marketchef

Exquisite Pizza Sauce
Pantry Italian

Exquisite Pizza Sauce

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place tomato paste, water, Parmesan cheese, honey, garlic, anchovy paste, onion powder, oregano, marjoram, basil, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl; mix until well blended, breaking up any clumps of cheese.
  3. 3 Set sauce aside for 30 minutes to allow the flavors to blend; spread over pizza dough and prepare pizza as desired.

By Angie Gorkoff

Jerk Marinade Seasoning Rub
Pantry Caribbean

Jerk Marinade Seasoning Rub

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary in a bowl until well combined. Store the finished seasoning in a sealed glass jar to maintain its intense aroma and freshness.

By awakenedone

Fresh Tomato Marinara Sauce
Pantry Italian

Fresh Tomato Marinara Sauce

4.9

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.
  3. 3 Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.
  4. 4 Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.
  5. 5 Add balsamic vinegar; still well to combine. Discard bay leaf.

By KerriWarmus

Meat-Lover's Slow Cooker Spaghetti Sauce
Pantry Italian

Meat-Lover's Slow Cooker Spaghetti Sauce

4.6

Prep
20 min
Cook
500 min
Total
520 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add Italian sausage and onion; cook and stir until sausage is browned, about 10 minutes. Transfer sausage and onions to a slow cooker.
  2. 2 Add ground beef to the same skillet over medium heat; season with Italian seasoning, 1 teaspoon of garlic powder, and marjoram. Cook and stir until beef is browned and crumbly, about 10 minutes. Transfer ground beef into the slow cooker.
  3. 3 Stir in tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, 2 teaspoons garlic powder, oregano, thyme, and basil. Cover and cook on Low for 8 hours. Stir in sugar 15 minutes before serving.

By Ashley

Homemade Turkey Breakfast Sausage
Breakfast American

Homemade Turkey Breakfast Sausage

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey into a large bowl and mix in spice mixture with your hands until well combined. Form into 10 patties.
  2. 2 Cook patties in batches in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By cathy35

Pork Chops with Mushroom Onion Gravy
Dinner American

Pork Chops with Mushroom Onion Gravy

4.3

Prep
20 min
Cook
60 min
Total
85 min

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

Honey Mustard Salmon
Dinner American

Honey Mustard Salmon

4.4

Prep
10 min
Cook
10 min
Total
20 min

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

Turkey Breakfast Sausage
Breakfast American

Turkey Breakfast Sausage

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Mix together turkey, brown sugar, salt, black pepper, sage, thyme, marjoram, and red pepper flakes in a bowl until well combined. Shape turkey mixture into patties.
  2. 2 Working in batches, fry patties in a large skillet over medium-high heat until golden brown and no longer pink in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By mechanicmike

Homemade Breakfast Sausage
Breakfast American

Homemade Breakfast Sausage

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined.
  3. 3 Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 6 patties.
  4. 4 Heat a large skillet over medium-high heat. Add patties and saute until browned and crispy, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  5. 5 Serve hot and enjoy!

By Lee

Scrambled Egg Omelet
Breakfast American

Scrambled Egg Omelet

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Beat eggs, cheese, parsley, marjoram, thyme, salt, and cayenne pepper together in a small bowl with a fork until combined.
  2. 2 Heat oil in a small, nonstick skillet over medium heat. Pour egg mixture into the skillet; cook and stir constantly, scrambling eggs using a rubber spatula, scraping the sides of the skillet as needed. Reduce heat to low when eggs start to come together; continue cooking, stirring slowly but constantly, until eggs are very wet and softly scrambled. Turn off the heat.
  3. 3 Tilt the skillet toward you; push eggs together at the bottom edge of the skillet. Tuck in and smooth out eggs' edges with your spatula as you form eggs into an omelet that is no longer wet, but still moist. The curve of the skillet will help in shaping.
  4. 4 Return the heat to medium; cook until a skin is formed on bottom surface of omelet, about 15 seconds. Off heat, carefully flip over onto a warm plate. Serve immediately.

By John Mitzewich

Kielbasa
Drink American

Kielbasa

4.3

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 In a large bowl, combine pork, beef, and garlic. In another bowl, stir together salt, brown sugar, pepper, marjoram, allspice, and liquid smoke. Combine mixtures and knead with your hands until well combined.
  2. 2 Fill casings with meat mixture and refrigerate, 8 hours overnight. Boil or grill before serving. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Sara

Homemade Beef Breakfast Sausage Patties
Breakfast American

Homemade Beef Breakfast Sausage Patties

4.5

Prep
5 min
Cook
10 min
Total
1455 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place ground beef into a large bowl.
  3. 3 Stir brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl.
  4. 4 Sprinkle over beef and use your hands to mix until evenly distributed. Cover and refrigerate until flavors have blended, about 24 hours.
  5. 5 Divide beef mixture into 8 patties.
  6. 6 Heat a large nonstick skillet over medium heat. Working in batches, cook patties in the hot skillet until firm and no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By papadooka

Butternut Squash Soup with Cream Cheese
Lunch American

Butternut Squash Soup with Cream Cheese

4.6

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
  2. 2 Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.
  3. 3 Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.

By Mary

Tri Tip Roast
Dinner American

Tri Tip Roast

4.6

Prep
10 min
Cook
35 min
Total
530 min

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

Buttercup Squash Soup
Dinner American

Buttercup Squash Soup

4.9

Prep
15 min
Cook
60 min
Total
75 min

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

Simple Slow Roast Chicken
Dinner American

Simple Slow Roast Chicken

4.3

Prep
10 min
Cook
240 min
Total
260 min

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

Shrimp de Jonghe
Dinner American

Shrimp de Jonghe

4.5

Prep
15 min
Cook
25 min
Total
40 min

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