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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

Grillhaxe (Grilled Eisbein, Pork Shanks)
Dinner European

Grillhaxe (Grilled Eisbein, Pork Shanks)

4.9

Prep
10 min
Cook
180 min
Total
190 min

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

Bramboracky (Czech Savory Potato Pancakes)
Breakfast European

Bramboracky (Czech Savory Potato Pancakes)

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Peel and coarsely grate potatoes; squeeze out as much liquid as you can. Transfer shredded potatoes to a bowl; stir in garlic, caraway seeds, marjoram, salt, and black pepper.
  2. 2 Beat eggs and milk together; stir into potato mixture until well combined. Gradually stir in flour until a thick but still pourable batter forms.
  3. 3 Heat about ¼-inch oil in a skillet over medium-high heat. Drop ¼ cupful batter into skillet, flattening slightly; fry until golden brown, about 3 minutes per side. Drain on paper towels. Taste pancake; adjust seasoning if necessary. Repeat with remaining batter.

By Sonya M Shafer

Polish Gołąbki (Stuffed Cabbage Rolls)
Dinner European

Polish Gołąbki (Stuffed Cabbage Rolls)

4.1

Prep
30 min
Cook
135 min
Total
165 min

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

German Potato Bacon Soup
Lunch European

German Potato Bacon Soup

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
  2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
  3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Authentic Hungarian Goulash
Dinner European

Authentic Hungarian Goulash

4.1

Prep
20 min
Cook
210 min
Total
230 min

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

Classic Pub Goulash (Keto)
Dinner European

Classic Pub Goulash (Keto)

3.7

Prep
15 min
Cook
120 min
Total
135 min

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

Sauerkraut a la France
Dinner European

Sauerkraut a la France

4.7

Prep
15 min
Cook
30 min
Total
45 min

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

Super Easy Polish Cabbage Rolls
Dinner European

Super Easy Polish Cabbage Rolls

4.3

Prep
45 min
Cook
45 min
Total
90 min

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

Scotch Eggs with Mustard Sauce
Breakfast European

Scotch Eggs with Mustard Sauce

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Crack 1 egg into a small saucepan and place over low heat. Stir in mayonnaise, mustard, and sugar. When mixture just starts to boil, remove the pan from heat. Let sit until cool, then chill in the refrigerator for at least 10 minutes.
  2. 2 Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, and peel.
  3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  4. 4 Combine sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl; mix well with your hands. Coat each hard-boiled egg with sausage mixture, working it with wet hands to form an even layer around egg.
  5. 5 Roll covered eggs in beaten egg, followed by bread crumbs.
  6. 6 Fry eggs, 3 at a time, in hot oil until they turn deep golden brown, 4 to 5 minutes. Turn them as they cook, so they brown evenly. Remove with a slotted spoon, drain on paper towels, and repeat with remaining 3 eggs.
  7. 7 Serve eggs warm with mustard sauce.

By Karen

Polish Bean and Sausage Stew Recipe
Dinner European

Polish Bean and Sausage Stew Recipe

4.6

Prep
15 min
Cook
60 min
Total
555 min

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

Authentic Polish Pickle Soup (Zupa Orgorkowa)
Dinner European

Authentic Polish Pickle Soup (Zupa Orgorkowa)

4.6

Prep
20 min
Cook
85 min
Total
105 min

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

Borscht with Meat
Dinner European

Borscht with Meat

4.6

Prep
30 min
Cook
130 min
Total
640 min

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

Linguica (Smoked Portuguese Sausage)
Dinner European

Linguica (Smoked Portuguese Sausage)

4.0

Prep
30 min
Cook
90 min
Total
750 min

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

Bigos (Polish Hunter's Stew)
Dinner European

Bigos (Polish Hunter's Stew)

4.8

Prep
20 min
Cook
120 min
Total
170 min

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

Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)
Dinner European

Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)

4.9

Prep
45 min
Cook
63 min
Total
108 min

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

Chef John's Beef Goulash
Dinner European

Chef John's Beef Goulash

4.7

Prep
30 min
Cook
120 min
Total
150 min

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