Skip to content

Type what you have

Cook with

oregano ×
Eggplant Salad
Salad Italian

Eggplant Salad

4.8

Prep
30 min
Cook
90 min
Total
180 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
  2. 2 Bake in the preheated oven until completely softened, about 1 ½ hours. Cool completely, then remove skin and finely chop the flesh. Transfer to a large mixing bowl, and set aside.
  3. 3 Heat 1 tablespoon of oil in a skillet over medium heat. Add garlic: cook and stir until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, vinegar, sugar, oregano, and basil until well blended and sugar is dissolved: pour over eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

By Sandi

Cherry Tomato Salad
Salad American

Cherry Tomato Salad

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine cherry tomatoes, green olives, back olives, and green onions in a salad bowl.
  2. 2 Toast pine nuts in a dry skillet over medium heat until golden brown, turning frequently. Stir into tomato mixture.
  3. 3 Whisk olive oil, red wine vinegar, sugar, and oregano together in a small bowl; season to taste with salt and pepper.
  4. 4 Pour dressing over salad, and gently stir to coat tomatoes.

By Keren

Greek Orzo Salad
Salad Greek

Greek Orzo Salad

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. 2 Drain artichoke hearts, reserving liquid.
  3. 3 Gather prepared ingredients together.
  4. 4 Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
  5. 5 Just before serving, drizzle reserved artichoke marinade over salad.
  6. 6 Enjoy!

By Patrice

Home-Opener Pasta Salad Dressing
Salad American

Home-Opener Pasta Salad Dressing

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk salad dressing, olive oil, vinegar, garlic, Dijon mustard, sugar, black pepper, salt, basil, oregano, thyme, and parsley together in a bowl until smooth; stir in pickle juice to thin until reaches desired consistency.

By clarkie24

Light and Easy Greek Potato Salad
Salad Greek

Light and Easy Greek Potato Salad

4.7

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
  2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
  3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba

Rachel's Pizza Pasta Salad
Salad American

Rachel's Pizza Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool while you make the dressing.
  2. 2 Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl until well combined; set aside.
  3. 3 Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
  4. 4 Pour dressing over pasta mixture; toss until well mixed.

By Rachel Abraham

Greek Salad
Salad Greek

Greek Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
  2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
  3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

My Big Fat Greek Salad
Salad Greek

My Big Fat Greek Salad

4.9

Prep
20 min
Cook
Total
70 min

Instructions

  1. 1 Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
  2. 2 Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
  3. 3 While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
  4. 4 Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
  5. 5 Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

By John Mitzewich

A Great Greek Pasta Salad
Salad Greek

A Great Greek Pasta Salad

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar together in a large bowl.
  3. 3 Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.
  4. 4 Cover, and chill 2 hours or overnight.
  5. 5 Serve and enjoy!

By Behr

Greek Pasta Salad
Salad Greek

Greek Pasta Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.
  3. 3 Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.
  4. 4 Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well.
  5. 5 For best flavor, cover salad and chill in the refrigerator before serving to allow flavors to blend. Enjoy!

By Danielle Laroche

Pasta Salad with Homemade Dressing
Salad Italian

Pasta Salad with Homemade Dressing

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
  3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
  4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
  5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

Red Pepper Soup with Feta Cheese
European

Red Pepper Soup with Feta Cheese

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
  2. 2 Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
  3. 3 Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

By AMYGANYO

Mediterranean Lemon Chicken
Dinner European

Mediterranean Lemon Chicken

4.2

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
  3. 3 Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
  4. 4 Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

By NIBLETS

Stuffed Hot Peppers
Appetizer European

Stuffed Hot Peppers

4.7

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cook sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and let cool for 5 minutes.
  3. 3 Transfer sausage to a medium bowl. Add cream cheese, bread crumbs, Romano cheese, olive oil, garlic salt, oregano, and basil; mix until well combined.
  4. 4 Stuff pepper halves with sausage mixture, then transfer to a rimmed baking sheet.
  5. 5 Bake in the preheated oven until stuffing is golden brown and bubbly, 20 to 25 minutes.

By Russ

Classic Bangers and Mash
Dinner European

Classic Bangers and Mash

4.5

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Place potatoes into a large pan and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain, leaving potatoes in the pan.
  2. 2 Stir bouillon cubes into warm milk until dissolved. Stir milk mixture and melted butter into potatoes. Mash potatoes until smooth and creamy.
  3. 3 Heat oil in a large skillet over medium-high heat. Prick sausages in a few places with a fork. Cook sausages in hot oil, turning often, until golden brown and juices run clear, 12 to 15 minutes, depending on thickness. Remove sausages from the skillet and drain on a paper towel-lined plate.
  4. 4 Add onion rings to the same skillet. Cook and stir over medium heat until rings are golden but still crisp, about 5 minutes.
  5. 5 Meanwhile, heat gravy in a small pot over medium heat.
  6. 6 Scoop mashed potatoes onto a large serving plate. Arrange sausages over potatoes; top with onion rings, drizzle with warm gravy, and sprinkle with oregano.

By Amystar79

Mediterranean Chicken with Eggplant
Dinner European

Mediterranean Chicken with Eggplant

3.9

Prep
50 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
  2. 2 Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
  3. 3 Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
  4. 4 Preheat oven to 400 degrees F (200 degrees C).
  5. 5 Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

By thepamperedchefny

Escargot and Pollock over Spinach Noodles
Dinner European

Escargot and Pollock over Spinach Noodles

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until tender, about 7 minutes. Drain, stir in a tablespoon of butter, and set aside.
  2. 2 Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and garlic, and cook until lightly browned. Lay the pollock fillets in the skillet, and cook until golden on each side, about 5 minutes. When the fillets are starting to be done, break them into pieces with a fork or spatula.
  3. 3 Add the remaining butter to the skillet, and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like shrimp, so watch it. Remove from the heat, and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.

By Victoria M H

Jag (Portuguese Rice and Beans)
Lunch European

Jag (Portuguese Rice and Beans)

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a large, heavy pot over medium-high heat; add linguica, onion, bell peppers, black pepper, basil, and oregano. Sauté until vegetables are very tender, 10 to 15 minutes.
  2. 2 Stir beans into linguica-vegetable mixture; cook until beans are softened, about 5 minutes.
  3. 3 Pour in water; stir in rice. Cover the pot, reduce heat to low, and simmer until rice is tender and liquid is completely absorbed, 20 to 25 minutes.

By Cathy Chace

Spicy Three Pepper Hummus
Appetizer European

Spicy Three Pepper Hummus

4.5

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
  2. 2 Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!

By FLCRACKER

Steamed Brisket in Guinness®
Dinner European

Steamed Brisket in Guinness®

4.0

Prep
15 min
Cook
480 min
Total
555 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket.
  3. 3 Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Scatter bay leaves around brisket. Pour beer over brisket. Cover roasting pan with an oven-proof lid or aluminum foil.
  4. 4 Cook in the preheated oven for 8 hours. An instant-read thermometer should read an internal temperature of 145 degrees F (65 degrees C). Remove from oven and let rest for 1 hour before slicing.

By JOSIE

Homemade Portuguese Chicken
Dinner European

Homemade Portuguese Chicken

4.4

Prep
15 min
Cook
55 min
Total
550 min

Instructions

  1. 1 Combine lemon juice, olive oil, garlic, paprika, oregano, 1 teaspoon sea salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until sauce is very smooth.
  2. 2 Use a knife to score chicken legs a few times and place in a resealable plastic bag (or a large bowl). Pour about 1/3 cup sauce over chicken legs; stir to coat well. Season with additional sea salt. Seal the bag (or cover the bowl) and marinate in the refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Place marinated chicken in a baking dish; discard any excess marinade. Cover the dish with aluminum foil.
  5. 5 Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with reserved sauce. Re-cover with foil and bake for 20 to 25 minutes. Remove foil and continue baking until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

By Juliette D

German Schwenkbraten
Dinner European

German Schwenkbraten

4.5

Prep
15 min
Cook
20 min
Total
1475 min

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

Portuguese Braised Chicken
Dinner European

Portuguese Braised Chicken

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
  2. 2 Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
  3. 3 Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
  4. 4 Remove and discard bay leaves. Serve chicken with orange wedges.

By mcqueenbee

Spanish Cauliflower Rice
Dinner European

Spanish Cauliflower Rice

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
  2. 2 Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
  3. 3 Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.

By JenEats

Salmon Wellington
Dinner European

Salmon Wellington

4.8

Prep
15 min
Cook
40 min
Total
55 min

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

Gerry's Irish Beef Stew
Dinner European

Gerry's Irish Beef Stew

4.5

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Heat vegetable oil in a stockpot over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Stir in onion, carrots, and celery.
  2. 2 Mix water, gravy mix, and bouillon together in a small bowl; pour into the stockpot. Stir in Worcestershire sauce, chili powder, and oregano. Cover and simmer over low heat for 1 hour.
  3. 3 Stir in potatoes. Cover and simmer until potatoes are easily pierced with a fork, about 30 minutes. Season with salt and pepper.

By cricrinapoli

Easy Shepherd's Pie with Garlic Romano Potatoes
Dinner European

Easy Shepherd's Pie with Garlic Romano Potatoes

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. 2 Place beef and onion in a large skillet over medium heat. Season with rosemary and basil. Cook and stir until beef is evenly browned; drain grease. Mix in mixed vegetables, diced tomatoes, and tomato sauce. Cook and stir until vegetables are heated through. Transfer to the prepared baking dish.
  3. 3 Place potatoes in a large pot with enough water to cover; bring to a boil. Cook until tender, about 10 minutes. Remove from heat and drain.
  4. 4 Add butter, Romano cheese, milk, garlic, salt, and oregano to potatoes in the pot. Mash together with a potato masher until smooth. Spread mashed potatoes over beef and vegetable mixture in the baking dish.
  5. 5 Bake in the preheated oven for 30 minutes. Turn the oven broiler to high and continue cooking until the top of potatoes are golden brown, about 3 minutes.

By HEATHER C

Portuguese Pork and Clams
Dinner European

Portuguese Pork and Clams

4.3

Prep
Cook
Total

Instructions

  1. 1 To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
  2. 2 Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

By Richard Tebaldi

Paella
Dinner European

Paella

4.4

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage pieces, and fry chicken strips in sausage drippings until browned. Remove chicken and sauté onions, green pepper, celery, and garlic for 5 minutes or until tender.
  2. 2 Stir in uncooked rice, tomatoes, bay leaves, salt, oregano, and turmeric. Cook and stir for 1 minute, then mix in reserved tomato juice and chicken broth. Add chicken pieces, cover, and simmer about 20 minutes.
  3. 3 Add sausage to mixture, and continue to simmer 15 minutes. Stir in the shrimp; cover and cook for 5 to 10 more minutes or until shrimp is cooked through.

By AMLOOS