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Homemade Herb-Infused Butter
Pantry American

Homemade Herb-Infused Butter

4.0

Prep
10 min
Cook
120 min
Total
370 min

Instructions

  1. 1 Grind up the dried oregano until very fine; measure out 3 tablespoons.
  2. 2 Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
  3. 3 Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure it with a rubber band. Pour butter mixture through cheesecloth into the bowl. Remove the rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
  4. 4 Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Discard water.

By christouxphr

Instant Pot® Infused Olive Oil
Pantry American

Instant Pot® Infused Olive Oil

5.0

Prep
10 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Pour 3/4 cup olive oil into each jar. Place rosemary in one jar, oregano in another, and crushed red pepper flakes in the third. Screw lids on to seal.
  2. 2 Pour 4 cups water into a multi-functional pressure cooker (such as Instant Pot®) and place jars in the water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes.
  4. 4 Remove the lid and let jars cool for 30 minutes before handling. Strain oil into bottles and seal.

By Soup Loving Nicole

Carolina BBQ Peppers
Pantry American

Carolina BBQ Peppers

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine ketchup, corn oil, cider vinegar, and sugar in a large pot over medium-high heat until sugar is completely dissolved; bring to a boil, then stir in jalapeños. Reduce heat to low; simmer for 10 minutes. Stir in garlic and oregano until incorporated.
  2. 2 Inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapeños are ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Pack jalapeño mixture into 10 hot, sterilized pint jars, filling to within ¼-inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 10 minutes.
  5. 5 Remove jars from the stockpot and set aside, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area. Refrigerate any unsealed jars.

By Allrecipes Member

Tomato Butter
Pantry American

Tomato Butter

5.0

Prep
10 min
Cook
7 min
Total
17 min

Instructions

  1. 1 Preheat the oven's broiler to high heat.
  2. 2 Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
  3. 3 Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
  4. 4 Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
  5. 5 Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
  6. 6 Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.

By lutzflcat

Quick Pickled Jalapeño Rings
Pantry American

Quick Pickled Jalapeño Rings

4.8

Prep
5 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeño peppers, and remove from heat.
  3. 3 Let mixture cool for 10 minutes.
  4. 4 Pack peppers into two 8-ounce jars using tongs and cover with vinegar brine mixture. Let pickles cool completely at room temperature.
  5. 5 Cover jars with tight-fitting lids and refrigerate until needed.

By John Mitzewich

Old Hamburger Bun Croutons
Pantry American

Old Hamburger Bun Croutons

4.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Drizzle olive oil over hamburger bun cubs in a large bowl; toss to coat. Spread cubes onto a baking sheet. Sprinkle garlic powder, oregano, thyme, basil, salt, and black pepper over the cubes.
  3. 3 Bake in the preheated oven until brown and crispy, 8 to 10 minutes. Cool completely before storing in an airtight container for up to 2 weeks.

By tashaspice

Pickled Banana Peppers
Pantry American

Pickled Banana Peppers

5.0

Prep
60 min
Cook
Total
1500 min

Instructions

  1. 1 Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
  2. 2 Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers in the jar; stir and refrigerator for 24 hours.
  3. 3 Stir peppers before serving; store remaining pickled peppers in the refrigerator.

By Jeni

Herbed Dumplings
Pantry American

Herbed Dumplings

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine flour, baking powder, salt, baking soda, thyme, parsley, and oregano in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  2. 2 Drop by rounded tablespoons into simmering soup or stew, cover, and cook for 15 minutes.

By Ronna

Chive Pesto
Pantry American

Chive Pesto

5.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Pulse garlic chives in the bowl of a food processor until finely chopped. Add fresh basil; pulse until finely chopped. Pour olive oil in slowly, with the processor running, until smooth. Add garlic powder, oregano, dried basil, salt, and black pepper; pulse until blended. Add cream cheese; pulse until blended.
  2. 2 Transfer pesto to a bowl; cover. Chill until flavors combine, about 15 minutes.

By Alexandra Antonia

Chicken and Turkey Marinade
Pantry American

Chicken and Turkey Marinade

4.4

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard.
  3. 3 Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
  4. 4 Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so.
  5. 5 Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

By emmaxwell

Mom's Sweet Spaghetti Sauce
Pantry American

Mom's Sweet Spaghetti Sauce

4.2

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.
  2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.
  3. 3 Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.

By LANGSTON28

Tomato Juice Spaghetti Sauce
Pantry American

Tomato Juice Spaghetti Sauce

2.8

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Saute onions and garlic until lightly browned. Season with allspice, cloves and cayenne. Stir in wine, and cook until liquid is reduced. Add tomato juice, tomato paste and sugar. Season with oregano, salt and pepper; bring to a boil. Reduce heat, and simmer 90 minutes, or until thickened.

By Cass

The Best Dang Rib Sauce, Period
Pantry American

The Best Dang Rib Sauce, Period

4.0

Prep
10 min
Cook
41 min
Total
51 min

Instructions

  1. 1 Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent.
  2. 2 Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick.
  3. 3 Store refrigerated.

By NOELLETHEDIVA