Type what you have

Ingredients

• ✓ oregano
• water
• salt
• parsley
• cilantro
• garlic
• shallot
• jalapeno pepper
• red wine vinegar
• olive oil

Instructions

1. 1 Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
2. 2 Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
3. 3 Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

By Chef Nate

Ingredients

• ✓ oregano
• parsley
• olive oil
• red wine vinegar
• cumin
• salt
• garlic
• hot sauce
• red pepper flakes
• lemon juice

Instructions

1. 1 Place the Italian parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic, hot sauce, red pepper flakes, and lemon juice in the bowl of a food processor. Pulse until the parsley has been minced.

By Christina-Chrisi Marvasi

Ingredients

• ✓ oregano
• vegetable oil
• onion
• garlic
• green bell pepper
• salt
• pepper
• cumin
• bay leaf
• tomato
• tomato sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add bell pepper and sauté until tender. Season with oregano, salt, pepper, cumin, and bay leaves. Continue cooking until mixture looks like a yummy green paste with oil around it.
2. 2 Add tomatoes; cook and stir until all of the liquid is released. Gradually mix in tomato sauce; simmer until sauce looks really red. Taste and adjust seasonings if desired. Remove bay leaves.
3. 3 Add sauce to meat, rice, beans, fish, or potatoes. Thin sauce down if necessary with water, wine, beer, or whatever is handy.

By Stacie

Ingredients

• ✓ oregano
• green cabbage
• carrot
• water
• green onion
• white vinegar
• water

Instructions

1. 1 Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

By Jenny

Ingredients

• ✓ oregano
• garlic
• onion
• orange juice
• lime juice
• cilantro
• salt
• hot pepper sauce
• cumin
• lemon pepper seasoning
• black pepper
• olive oil

Instructions

1. 1 Pulse garlic and onion in a blender until very finely chopped.
2. 2 Add orange juice, lime juice, cilantro, salt, oregano, hot pepper sauce, cumin, lemon pepper, and black pepper. Blend until thoroughly incorporated.
3. 3 Pour in olive oil; blend until smooth.

By Deb Blagg

Ingredients

• ✓ oregano
• coriander
• cumin
• garlic powder
• annatto seed
• salt
• turmeric
• black pepper

Instructions

1. 1 Combine coriander, cumin, garlic powder, annatto, salt, turmeric, Mexican oregano, and pepper in an airtight container and mix well.

By SZYQ1

Ingredients

• ✓ oregano
• cabbage
• onion
• carrot
• bird's eye chile pepper
• salt
• water
• vinegar

Instructions

1. 1 Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
2. 2 Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
3. 3 Cover and refrigerate until flavors combine, 8 hours to overnight.

By Nahum and Brandi

Ingredients

• ✓ oregano
• black bean
• garlic
• bay leaf
• salt
• oil
• onion
• rice

Instructions

1. 1 Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
2. 2 Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
3. 3 Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
4. 4 For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

By tconstantine

Ingredients

• ✓ oregano
• shark fillet
• corn tortilla
• canola oil
• lemon juice
• garlic
• cajun seasoning
• cheddar cheese
• vegetable oil

Instructions

1. 1 Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour.
2. 2 Warm tortillas in a microwave to make them pliable.
3. 3 Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
4. 4 Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels.
5. 5 Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese.
6. 6 Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.

By Diana Garra

Ingredients

• ✓ oregano
• olive oil
• cumin
• salt
• garlic
• lime juice
• orange juice
• chicken

Instructions

1. 1 Heat olive oil in a small saucepan over medium-high heat until very hot. Meanwhile, mash cumin, salt, oregano, and garlic together in a heat-proof bowl until a paste forms.
2. 2 Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
3. 3 Place chicken into a large resealable bag; pour in marinade and shake until chicken is evenly coated. Refrigerate for at least 4 hours, or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
6. 6 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By karmicflower

Ingredients

• ✓ oregano
• cube steak
• egg
• bread crumb
• cumin
• salt
• pepper
• lemon
• vegetable oil

Instructions

1. 1 In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
2. 2 In a large, deep skillet, heat 1inch oil over medium high heat.
3. 3 Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.

By Roxie

Ingredients

• ✓ oregano
• parsley
• olive oil
• red wine vinegar
• cumin
• garlic
• pepper sauce
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine parsley, oil, vinegar, oregano, cumin, garlic, hot sauce, and salt in a blender or food processor.
3. 3 Mix on medium speed until ingredients are evenly blended, about 10 seconds.
4. 4 Enjoy!

By COOKINCOWGIRLS

Ingredients

• ✓ oregano
• parsley
• olive oil
• red wine vinegar
• water
• jalapeno pepper
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
3. 3 Pulse ingredients until desired consistency is reached.
4. 4 Serve and enjoy!

By Avon- status quo PRO

Ingredients

• ✓ oregano
• olive oil
• lemon juice
• garlic
• shallot
• parsley
• basil
• thyme
• salt
• black pepper

Instructions

1. 1 Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

By ryalibertino

Ingredients

• ✓ oregano
• pork sparerib
• soy sauce
• parsley
• garlic
• lime
• rosemary
• bay leaf
• black pepper
• lime

Instructions

1. 1 Place spareribs into a large pot and fill with just enough water to cover. Add soy sauce, 3/4 of the parsley, garlic, lime juice, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered until water has completely evaporated, about 25 minutes.
2. 2 Remove bay leaves and continue cooking until spareribs are browned, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot and toss them with spareribs; the garlic will dissolve onto meat. Remove spareribs to a paper towel-lined plate to drain.
3. 3 Season spareribs with black pepper. Garnish with lime wedges and remaining parsley to serve.

By THELMALU99

Ingredients

• ✓ oregano
• flat-leaf parsley
• cilantro
• olive oil
• garlic
• white wine vinegar
• salt
• cumin
• red pepper flakes
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
3. 3 Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.

By John Mitzewich

Ingredients

• ✓ oregano
• chicken thigh
• garlic
• black pepper
• cumin
• vegetable oil
• beer
• tomato
• red onion
• cilantro

Instructions

1. 1 Season chicken thighs with garlic, black pepper, cumin, and oregano.
2. 2 Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
3. 3 Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.

By EcuadorianMom

Ingredients

• ✓ oregano
• olive oil
• onion
• beef stew meat
• garlic
• lime
• jalapeno pepper
• green onion
• cilantro
• green salsa

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
2. 2 While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

By Melissa

Ingredients

• ✓ oregano
• olive oil
• tequila
• cilantro
• lime juice
• pineapple juice
• white vinegar
• garlic salt
• black pepper
• seasoned salt
• shrimp

Instructions

1. 1 Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
2. 2 Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
3. 3 Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

By Teri_loves_to_cook

Ingredients

• ✓ oregano
• olive oil
• lime
• orange
• garlic
• salt
• black pepper
• cumin
• shrimp
• olive oil

Instructions

1. 1 Make the marinade: Whisk oil, lime zest and juice, orange zest and juice, garlic, oregano, salt, pepper, and cumin together in a glass or ceramic bowl.
2. 2 Marinate the shrimp: Place shrimp into marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 1 1/2 hours.
3. 3 Remove shrimp from marinade, shaking off any excess. Reserve marinade.
4. 4 Heat oil in a large skillet over medium heat. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Transfer shrimp to a plate.
5. 5 Pour reserved marinade into the skillet. Simmer over medium-low heat until slightly thickened, 5 to 8 minutes. Serve alongside shrimp.

By Yoly

Ingredients

• ✓ oregano
• cumin seed
• black peppercorn
• garlic
• salt
• orange juice
• sherry
• lemon juice
• lime juice
• olive oil
• pork shoulder

Instructions

1. 1 Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
2. 2 Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
3. 3 Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

By Christine L

Ingredients

• ✓ oregano
• orange juice
• lime juice
• lemon juice
• black peppercorn
• onion
• pork loin
• garlic
• salt
• salt

Instructions

1. 1 Add orange juice, lime juice, lemon juice, and peppercorns to a slow cooker. Add onion.
2. 2 Cut pork loin into 3 equal pieces.
3. 3 Mix together garlic, 2 tablespoons and 1 teaspoon kosher salt, and oregano in a small bowl until a paste forms; rub all over pork pieces. Place pork in juice mixture in the slow cooker.
4. 4 Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

By duetfreak

Ingredients

• ✓ oregano
• garlic
• balsamic vinegar
• grill seasoning
• salt
• black pepper
• skirt steak
• olive oil
• water
• onion
• mushroom

Instructions

1. 1 Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
3. 3 Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
4. 4 Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.

By Sweetie_12

Ingredients

• ✓ oregano
• garlic
• kosher salt
• black pepper
• cumin
• coriander
• lime juice
• orange juice
• olive oil
• white wine vinegar
• pork shoulder

Instructions

1. 1 Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
2. 2 Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
3. 3 Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
4. 4 Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
6. 6 Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

By Michele Kerr Fielding

Ingredients

• ✓ oregano
• parsley leaves
• cilantro leaves
• red wine vinegar
• onion
• garlic
• salt
• hot pepper flake
• black pepper
• olive oil

Instructions

1. 1 Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
2. 2 Refrigerate until flavors have blended, about 2 hours.

By mariap430

Ingredients

• ✓ oregano
• parsley
• garlic
• green onion
• jalapeno pepper
• white wine vinegar
• lemon juice
• olive oil
• salt
• black pepper
• chicken tender
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch sheet pan with parchment or aluminum foil; set aside.
2. 2 Combine parsley, oregano, garlic, green onions, and jalapeño in the bowl of a food processor. Pulse just a few times to break up the parsley and combine the ingredients. Place processed vegetables in a small bowl; stir in vinegar, lemon juice, and olive oil. Season with salt and black pepper.
3. 3 Place chicken tenders in a single layer on the prepared pan. Lightly season with salt and pepper; sprinkle smoked paprika evenly over the tenders. Spoon half of the chimichurri evenly over the tenders. Reserve remaining half of chimichurri, covered, in the refrigerator to use later.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve tenders with reserved chimichurri sauce.

By Bibi

Ingredients

• ✓ oregano
• sausage
• vegetable oil
• onion
• chickpea
• tomato sauce
• sherry wine
• marsala
• adobo seasoning
• red pepper flake
• black pepper
• garlic powder

Instructions

1. 1 Slice sausage lengthwise; cut into ¼-inch slices.
2. 2 Heat oil in a large pot over medium-high heat. Add sausage; brown about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry; season with adobo seasoning, oregano, pepper flakes, black pepper, and garlic powder. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

By TOOS64

Ingredients

• ✓ oregano
• onion
• tomato
• parsley
• garlic
• paprika
• salt
• black pepper
• olive oil
• red wine vinegar
• water

Instructions

1. 1 Combine onion, tomato, parsley, garlic, oregano, paprika, salt, and black pepper. Add olive oil, red wine vinegar, and water; stir to combine. Refrigerate until flavors are blended, 8 hours to 3 days.

By Dache

Ingredients

• ✓ oregano
• olive oil
• yellow onion
• scallion
• green bell pepper
• ground beef
• salt
• cayenne pepper
• cumin
• butter
• empanada pastry
• egg white

Instructions

1. 1 Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
2. 2 Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
3. 3 Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
5. 5 Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By slatkasamrica

Ingredients

• ✓ oregano
• olive oil
• onion
• garlic
• tomato
• chicken chunk
• red bell pepper
• raisin
• stuffed green olive
• red wine vinegar
• cumin
• bay leaf

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
2. 2 Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

By MJodyH