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Showing: Basque Salad - Poultry Seasoning

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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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Bohemian Pork Roast

Submitted by: JFG

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

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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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Cindy's Ritzy Eggplant

Submitted by: DANCENEAT

Peeled eggplant slices are coated with seasoned, crumbled butter crackers then baked topped with grated cheese. Serve with a red sauce.

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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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Fettuccine with Garlic Herb Butter

Submitted by: Jan

This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.

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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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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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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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Kielbasa

Submitted by: sal

It's not that hard to make your own kielbasa! The best part is that you get to see exactly what goes inside. Boil or grill them before serving.

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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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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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Luscious Lima Bean Soup II

Submitted by: NJSnowByrd

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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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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Maple Roast Turkey and Gravy

Submitted by: Ibby

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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Marjoram Green Beans

Submitted by: Charlene Griffin

This easy-to-do vegetable dish becomes memorable with the addition of marjoram. The taste is very subtle, yet distinctive. I like to fix beans this way for special dinners, since the bright green is so pretty on the plate. -Charlene Griffin, Minocqua, Wisconsin

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