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Italian Seasoning II

Submitted by: Denyse

Better than already prepared types because you can adjust it to your taste. I use the bulk baggie spices in the Mexican food aisle, they're so much less expensive and taste great!

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Lemon-Herb Turkey

Submitted by: MISSJEN

Home Town: Newbury Park, California, USA

Living In: Mesa, Arizona, USA

Four fresh herbs will make your mouth water as this easy and flavorful turkey roasts in your oven all afternoon!

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Poultry Seasoning

Submitted by: Pat Heldenbrand

This seasoning mixture is good with pork, fish, chicken and turkey.

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A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

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Maple Roast Turkey

Submitted by: Christine L.

A turkey is roasted in a compound butter made with cider, maple syrup, lemon peel and fresh herbs. This recipe includes instructions for making a gravy using vegetables that have been roasted with the turkey.

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Rice with Herbes de Provence

Submitted by: Jennifer

Home Town: Tulsa, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

A fragrant, yummy rice dish that's easy to make and a terrific companion for chicken and green beans.

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Luscious Lima Bean Soup II

Submitted by: BOB37

Slow cooking ease combined with fantastic flavor has made this a favorite at our house & even kid's 'yuk-lima beans' have turned into 'YUM--LIMA BEAN SOUP.'

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Bohemian Pork Roast

Submitted by: Jay Graves

The classic side dishes for this Eastern European pork roast are red cabbage and steamed dumplings.

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Basque Salad

Submitted by: MARILYN PERZIK

Inspired by a salad served at a Basque restaurant in Bakersfield, this sensational summer salad features fresh tomatoes, cucumber, onion, and colorful bell peppers. The dressing combines olive oil, red wine vinegar, with oregano, basil, and marjoram.

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Easy Baked Tempeh

Submitted by: Wyntir

Bite-sized tempeh pieces tossed with a little oil and a lot of flavor from marjoram, coriander, oregano, chives, and brewer's yeast. Baked until golden brown for a delicious snack or side dish. This is a very versatile spice combination that also goes great with potatoes.

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Italian Seasoning I

Submitted by: Suzanne

Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better!

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Roast Goose with Stuffing

Submitted by: Christine L.

A stuffing of bread cubes, currants, apples, savory herbs and butter is stuffed and baked in a holiday goose.

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Lentil and Buckwheat Salad

Submitted by: thamesarino

Living In: Pittsburgh, Pennsylvania, USA

Cooked lentils and buckwheat with carrots, onions, and celery are seasoned with a variety of spices and fresh herbs including cumin, crushed red pepper, marjoram, and thyme. Serve it as the main course, as a side dish, or on greens as a salad.

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Chicken Manicotti Alfredo

Submitted by: Jeff Ellison

Large manicotti noodles are stuffed with an aromatic blend of marinated chicken, ricotta cheese, egg, basil, oregano and marjoram. Blanket with a velvety Alfredo sauce, top with mozzarella cheese and bake to perfection.

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Pork Chops with Mushroom Onion Gravy

Submitted by: JMD

Pork Chops smothered in mushroom onion gravy. The gravy is easy and cooks with the chops in the oven. It is great over noodles or rice.

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Spaghetti with Garlic, Herbs, and Tomatoes

Submitted by: GYPSY-WITCH

Pan-roasted garlic is stirred with spaghetti, balsamic vinegar, tomatoes and a medley of dried basil, marjoram and oregano in this quick and easy dish. The heat from the spaghetti warms the fresh tomatoes, and grated Parmesan finishes the dish.

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Grilled Jamaican Jerked Pork Loin Chops

Submitted by: Ryan Nomura

Living In: Honolulu, Hawaii, USA

These pork chops are marinated in a Jamaican jerk-beer and rum marinade. I like to buy a whole pork loin then cut them into chops so that I can get the thickness just right. You can also use the marinade with pork tenderloin, baby back ribs, and chicken.

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