Type what you have

Ingredients

• ✓ marjoram
• lemon juice
• olive oil
• chicken breast
• vegetable oil
• lemon juice

Instructions

1. 1 Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
2. 2 Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.

By cultmovieguy

Ingredients

• ✓ marjoram
• basil
• oregano
• thyme
• 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

• ✓ marjoram
• egg
• water
• tarragon
• parsley
• butter
• cheddar cheese

Instructions

1. 1 In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
2. 2 Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.

By Karen Skolfield

Ingredients

• ✓ marjoram
• oregano
• thyme
• basil
• onion
• garlic

Instructions

1. 1 Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Store in an airtight container in a cool, dry place up to 6 months.

By Margaret Havenar

Ingredients

• ✓ marjoram
• russet potato
• butter
• rosemary
• sage
• thyme

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. 2 Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
3. 3 Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

By Mike Meurs

Ingredients

• ✓ marjoram
• salt
• sage
• black pepper
• turmeric
• ground pork
• butter
• egg

Instructions

1. 1 Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
3. 3 Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
4. 4 Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.

By Lora

Ingredients

• ✓ marjoram
• sage
• thyme
• rosemary
• nutmeg
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sage, thyme, marjoram, rosemary, nutmeg, and black pepper in a small bowl.
3. 3 Transfer seasoning to an airtight container.
4. 4 Label and store with your other spices.

By Mandee Klein

Ingredients

• ✓ marjoram
• milk
• egg
• bread flour
• salt
• white sugar
• rosemary
• thyme
• margarine
• active dry yeast

Instructions

1. 1 Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.

By Leigh Serth

Ingredients

• ✓ marjoram
• chicken broth
• water
• carrot
• chicken soup base
• thyme
• onion powder
• ditalini pasta
• chicken
• lemon juice

Instructions

1. 1 Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
2. 2 Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.

By Soup Loving Nicole

Ingredients

• ✓ marjoram
• ground pork
• salt
• sage
• red pepper
• onion powder
• black pepper
• thyme

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine ground pork, sea salt, sage, red pepper, marjoram, onion powder, pepper, and thyme in a large bowl. Mix with your hands well until evenly combined. Form mixture into 8 patties.
3. 3 Place 4 patties in the basket of the air fryer and cook for 5 minutes. Carefully flip the patties and cook for 5 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties.

By Soup Loving Nicole

Ingredients

• ✓ marjoram
• parmesan cheese
• parsley flakes
• basil
• chive
• paprika
• onion powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine Parmesan cheese, parsley flakes, basil, chives, marjoram, paprika, onion powder, garlic powder, salt, and pepper in a small bowl; stir to blend evenly. Store in an airtight container.

By Misti Jackson

Ingredients

• ✓ marjoram
• olive oil
• onion
• ground beef
• salt
• black pepper
• cabbage
• tomato vegetable juice cocktail
• parsley

Instructions

1. 1 Heat oil in a pot over medium-high heat. Add onion and saute until tender, 5 to 7 minutes. Add beef, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in cabbage, tomato-vegetable juice, parsley, and marjoram. Cover and reduce heat; let simmer, stirring once or twice, until cabbage is tender, about 20 minutes.

By Bobbie

Ingredients

• ✓ marjoram
• ground pork
• sage
• salt
• red pepper
• black pepper
• onion powder
• thyme
• olive oil

Instructions

1. 1 Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
2. 2 Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.

By Soup Loving Nicole

Ingredients

• ✓ marjoram
• aluminum foil
• ground pork
• sage
• salt
• paprika
• black pepper
• onion powder
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Combine ground pork, sage, salt, paprika, marjoram, pepper, onion powder, and thyme in a bowl; mix until evenly combined. Form mixture into 10 small patties and place on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip and cook until internal temperature is at least 160 degrees F (74 degrees C), about 10 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ marjoram
• fettuccini pasta
• butter
• garlic
• parsley
• basil
• thyme
• butter
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
3. 3 In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

By Jan Taylor

Ingredients

• ✓ marjoram
• sage
• salt
• black pepper
• red pepper flakes
• ground turkey

Instructions

1. 1 Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey into a large bowl and mix in spice mixture with your hands until well combined. Form into 10 patties.
2. 2 Cook patties in batches in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By cathy35

Ingredients

• ✓ marjoram
• olive oil
• carrot
• onion
• water
• star anise
• chicken bouillon
• coriander
• thyme

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium heat. Saute chopped carrots and onion in the hot oil, 10 to 15 minutes. Add water slowly, adjusting so that the vegetables are just covered. Add star anise, chicken bouillon, and coriander and bring to a boil. Reduce heat to low and let simmer, about 40 minutes.
2. 2 Remove star anise. Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot.

By Cherry Liu

Ingredients

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

• ✓ marjoram
• vegetable oil
• vinegar
• sugar
• salt
• parsley
• garlic
• basil
• celery seed
• black pepper

Instructions

1. 1 Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.

By Ellaellaola

Ingredients

• ✓ marjoram
• salt
• black pepper
• seasoned salt
• mustard
• cardamom
• leg of lamb
• thyme
• orange peel
• mint

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
3. 3 Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F.
4. 4 Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.

By Elisa Gale

Ingredients

• ✓ marjoram
• water
• chicken bouillon granules
• ham bone
• lentil
• celery
• carrot
• green bell pepper
• onion
• bay leaf

Instructions

1. 1 Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
2. 2 Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
3. 3 Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.

By soupysales

Ingredients

• ✓ marjoram
• olive oil
• round steak
• all-purpose flour
• beef broth
• red wine
• salt
• thyme
• black pepper
• mushroom
• onion

Instructions

1. 1 In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
2. 2 Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
3. 3 Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
4. 4 Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

By Faith

Ingredients

• ✓ marjoram
• salt
• black pepper
• onion powder
• garlic powder
• chicken bouillon granules
• cinnamon
• nutmeg
• oregano
• parsley
• thyme

Instructions

1. 1 Combine thoroughly in a small bowl. Store unused rub in an airtight jar.

By sacket

Ingredients

• ✓ marjoram
• butter
• onion
• celery
• chicken broth
• bread cube
• egg
• salt
• black pepper
• sage
• thyme

Instructions

1. 1 Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups chicken broth. Bring to a boil. Cover and simmer for 10 minutes.
2. 2 Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme, and marjoram. Add onion-celery mixture; combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.

By Jerri Taborski

Ingredients

• ✓ marjoram
• olive oil
• onion
• garlic
• thyme
• rosemary
• sage
• salt
• black pepper
• hot pepper sauce
• chicken breast
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a bowl, prepare basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
3. 3 Turn chicken breasts in sauce to coat thoroughly. Place skin-side up in a shallow baking dish. Cover.
4. 4 Roast chicken in the preheated oven, basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to a warm platter, spoon pan juices over chicken and sprinkle with fresh parsley.

By CHRISTYJ

Ingredients

• ✓ marjoram
• green onion
• garlic
• olive oil
• lemon juice
• salt
• sugar
• mustard
• basil
• oregano
• black pepper
• green bean

Instructions

1. 1 In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
2. 2 Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
3. 3 Place green beans in a medium serving dish. Pour dressing mixture over the beans.

By Andrew and Amy Welch

Ingredients

• ✓ marjoram
• pinto bean
• bacon
• red pepper flakes
• garlic
• butter
• onion
• tomato
• parsley
• cumin
• chili powder
• salt

Instructions

1. 1 Soak pinto beans overnight with plenty of water to cover. Drain, remove to a large cooking pot, and cover with fresh water. Add the bacon, red chile flakes, and garlic. Bring to a boil, then reduce heat and simmer, covered, for about 3 hours.
2. 2 Melt butter in a large skillet over medium-high heat. Saute onion in butter until tender. Add the tomatoes, parsley, cumin, marjoram, and salt. Simmer over low heat for about 45 minutes to blend the flavors.
3. 3 When beans are tender, drain off any remaining water. Pour in the tomato mixture, and simmer for an additional 20 minutes, stirring occasionally. Serve hot.

By sweetsophie

Ingredients

• ✓ marjoram
• great northern bean
• tomato
• green chili
• chicken
• chicken broth
• taco seasoning
• cayenne pepper
• cumin
• oregano
• garlic

Instructions

1. 1 Combine the Great Northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground Mexican oregano, ground marjoram, and minced garlic in a slow cooker.
2. 2 Cook on Low until the flavors are thoroughly blended, about 8 hours.

By jedipunk

Ingredients

• ✓ marjoram
• butter
• onion
• celery
• water
• chicken
• carrot
• chicken bouillon granules
• black pepper
• bay leaf
• egg noodle
• parsley

Instructions

1. 1 Melt butter in a large Dutch oven over medium heat. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf and bring to a boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Remove bay leaf.
2. 2 Stir in egg noodles and parsley, increase heat, and bring to a boil. Reduce heat and simmer until noodles are tender, about 10 minutes.

By KayKay

Ingredients

• ✓ marjoram
• pork chop
• cream of mushroom soup
• water
• salt
• black pepper
• onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
3. 3 Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
4. 4 Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.

By Jen