Type what you have

Ingredients

• ✓ thyme
• basil
• rosemary
• oregano
• olive oil

Instructions

1. 1 Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

By Carol

Ingredients

• ✓ thyme
• roma tomato
• butter
• garlic
• black pepper
• kosher salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
3. 3 Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
4. 4 Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.

By Brandon Squige Johnson

Ingredients

• ✓ thyme
• basil
• oregano
• marjoram
• rosemary
• sage

Instructions

1. 1 In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.

By Denyse

Ingredients

• ✓ thyme
• butter
• pear
• gorgonzola cheese
• pasta dough

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
2. 2 Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
3. 3 Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
4. 4 Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
5. 5 Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
6. 6 Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

By Allrecipes Member

Ingredients

• ✓ thyme
• ground beef
• tomato sauce
• sour cream
• farfalle pasta
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
2. 2 Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
3. 3 Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
4. 4 Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

By KSBEESON

Ingredients

• ✓ thyme
• potato soup
• heavy cream
• black pepper
• potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
3. 3 Bake in preheated oven for 70 minutes.

By Vicki

Ingredients

• ✓ thyme
• ahi tuna steak
• garlic
• red pepper flakes
• olive oil
• sea salt

Instructions

1. 1 Let tuna rest at room temperature for 10 to 15 minutes.
2. 2 Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
3. 3 Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.
4. 4 Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.

By John Mitzewich

Ingredients

• ✓ thyme
• oregano
• olive oil
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.

By Mellie

Ingredients

• ✓ thyme
• olive oil
• garlic
• tomato sauce
• red pepper
• italian seasoning
• basil
• oregano
• salt
• brown sugar

Instructions

1. 1 Stir the olive oil, garlic, tomato sauce, red pepper, thyme, Italian seasoning, basil, oregano, salt, and brown sugar together in a saucepan over low heat; simmer, stirring occasionally, for 45 minutes. Refrigerate overnight before using.

By Essanaye

Ingredients

• ✓ thyme
• basil
• oregano
• rosemary
• marjoram
• red pepper flake

Instructions

1. 1 Gather all ingredients.
2. 2 Combine basil, oregano, rosemary, marjoram, thyme, and red pepper flakes in a food processor.
3. 3 Blend for 1 minute, or until desired consistency is achieved.

By Suzanne

Ingredients

• ✓ thyme
• linguine pasta
• olive oil
• butter
• garlic
• red pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

By MARIKABAR

Ingredients

• ✓ thyme
• salmon steak
• italian seasoning
• rosemary
• salt
• pepper
• lime juice

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil grate.
2. 2 Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper.
3. 3 Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.

By Wolfman's Bro

Ingredients

• ✓ thyme
• chicken breast
• chicken broth
• cheese tortellini
• cream of chicken soup
• half-and-half
• spinach
• black pepper

Instructions

1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan

Ingredients

• ✓ thyme
• ground beef
• onion
• pepper
• salt
• tomato
• tomato sauce
• tomato paste
• garlic
• basil
• rosemary
• marjoram
• bay leaf

Instructions

1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess fat.
2. 2 Add onion to beef in the skillet and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Season with pepper and salt. Stir in tomatoes, tomato sauce, tomato paste, and garlic; bring to a boil.
3. 3 Season with thyme, basil, rosemary, marjoram, and bay leaf. Reduce heat to low, cover, and simmer for 30 minutes.

By M A Burton

Ingredients

• ✓ thyme
• mild sausage
• penne pasta
• tomato
• portobello mushroom
• red onion
• garlic
• red wine
• rosemary
• oregano
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
2. 2 Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
3. 3 Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

By gmrfish

Ingredients

• ✓ thyme
• cherry tomato
• sage
• oregano
• olive oil
• salt
• black pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
2. 2 Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast until tomatoes blister, about 30 minutes.
3. 3 Remove tomatoes and place into a bowl, tossing with all juices collected in the foil. Garnish with additional fresh thyme, sage, and oregano. Season with salt and pepper to taste and serve.

By Reynolds KitchensR

Ingredients

• ✓ thyme
• olive oil
• pancetta
• onion
• pea
• white wine
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a frying pan over medium heat. Cook and stir pancetta and onion in hot oil until pancetta is translucent, about 5 minutes. Stir in peas, wine, thyme, salt, and pepper, then bring to boil. Reduce the heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

By Allrecipes Member

Ingredients

• ✓ thyme
• balsamic vinegar
• bread
• olive oil
• strawberry
• goat cheese
• salt
• pepper

Instructions

1. 1 Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
2. 2 Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
3. 3 Combine strawberries and thyme in a small bowl and set aside.
4. 4 Grill bread on the preheated grill until browned, about 3 minutes per side.
5. 5 Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

By John Mitzewich

Ingredients

• ✓ thyme
• butter
• parmesan cheese
• garlic salt
• rosemary
• basil
• garlic powder
• bread

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Mix butter, Parmesan, garlic salt, rosemary, basil, thyme, and garlic powder together in a small bowl. Spread 1/2 of the mixture onto each piece of French bread. Sprinkle with additional Parmesan cheese if desired. Transfer bread, seasoned-side up, to a medium baking sheet.
3. 3 Bake in the preheated oven until the edges are very lightly browned, 10 to 12 minutes.

By Sarah

Ingredients

• ✓ thyme
• celery
• green bell pepper
• red bell pepper
• yellow bell pepper
• carrot
• basil
• oregano
• salt
• black pepper
• olive oil
• onion
• garlic
• tomato
• red wine
• cornstarch

Instructions

1. 1 Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
2. 2 Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
3. 3 Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
4. 4 Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
5. 5 Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.

By MartyRiv

Ingredients

• ✓ thyme
• olive oil
• yellow onion
• garlic
• pork shoulder roast
• white wine
• water
• oregano
• parsley
• rosemary
• garlic powder
• salt
• black pepper
• tomato puree
• water
• white sugar

Instructions

1. 1 Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
2. 2 Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.

By Carla R Bure

Ingredients

• ✓ thyme
• all-purpose flour
• salt
• black pepper
• veal shank
• butter
• olive oil
• onion
• carrot
• celery
• garlic
• tomato sauce
• water
• basil
• parsley
• bay leaf

Instructions

1. 1 In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
2. 2 Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
3. 3 Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

By Amy Augustyniak

Ingredients

• ✓ thyme
• turkey sausage
• tomato sauce
• tomato
• red wine
• garlic
• onion
• parmesan cheese
• balsamic vinegar
• basil
• olive oil
• oregano
• black pepper
• red pepper flake
• salt
• brown sugar

Instructions

1. 1 Heat a stockpot over medium-high heat. Cook and stir sausage in the hot stockpot until browned, 5 to 7 minutes; drain and discard grease.
2. 2 Blend tomato sauce, tomato, red wine, garlic, onion, Parmesan cheese, balsamic vinegar, basil, olive oil, thyme, oregano, black pepper, red pepper flakes, salt, and brown sugar together in a blender until desired consistency is reached. Pour mixture over sausage; bring to a boil. Reduce heat and simmer, stirring occasionally, until wine has cooked off, at least 30 minutes.

By kylewassell

Ingredients

• ✓ thyme
• lasagna noodle
• margarine
• garlic
• all-purpose flour
• milk
• asparagus
• ham
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Cut noodles in half crosswise.
2. 2 Meanwhile, melt margarine in a large skillet over medium heat. Add garlic; cook until just fragrant. Stir in flour until no lumps remain; gradually stir in milk. Season with thyme; simmer until thick. Remove sauce from heat.
3. 3 Grease a 9x9-inch microwave-safe glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella in the prepared baking dish; repeat layers twice more, starting each layer with noodles and finishing with mozzarella.
4. 4 Cover the dish with a microwave-safe lid or plastic wrap; microwave on high until cheese is melted and bubbly, 9 to 10 minutes (time may vary depending on your microwave). Set aside before serving, 5 to 10 minutes.

By Wendy Hansen

Ingredients

• ✓ thyme
• butter
• mild sausage
• shallot
• salt
• arborio rice
• chardonnay wine
• chicken broth
• parmesan cheese

Instructions

1. 1 Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
2. 2 Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
3. 3 Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
4. 4 Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

By thedailygourmet

Ingredients

• ✓ thyme
• olive oil
• orzo pasta
• garlic
• zucchini
• carrot
• vegetable broth
• lemon
• parmesan cheese

Instructions

1. 1 Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

By LitleLisa1

Ingredients

• ✓ thyme
• russet potato
• vegetable broth
• rosemary
• oregano
• basil
• onion powder
• parsley
• sage
• garlic

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and let steam dry for a minute or two; return to the pot.
2. 2 Pour vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over potatoes; mash with a potato masher.

By jodster52

Ingredients

• ✓ thyme
• mushroom
• olive oil
• white wine vinegar
• red onion
• oregano
• garlic
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
2. 2 Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close the jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

By Rita

Ingredients

• ✓ thyme
• water
• sugar
• black pepper
• salt
• oregano
• rosemary
• basil
• olive oil
• bay leaf
• garlic
• red bell pepper
• green bell pepper
• zucchini
• onion
• carrot
• broccoli
• tomato paste
• tomato

Instructions

1. 1 In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

By April

Ingredients

• ✓ thyme
• cherry tomato
• olive oil
• shallot
• black olive tapenade
• salt
• basil leaf
• black pepper
• aluminum foil
• salmon filet

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
2. 2 Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
3. 3 Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
4. 4 Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

By Paola Albanesi