Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon
of dried marjoram and 1 teaspoon of dried sage.
1/2 teaspoon
of dried marjoram leaves
Not exact matches
The other four sauces use the same ingredients, but add special items to make them «different:» ingredients like Hawaiian lotus position - blossom honey, Tasmanian pink
marjoram, freeze -
dried Ethiopian cassava root, and Lower Congo River essence
of desiccated three - week old shrimp.
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon
dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes,
marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea salt 2 teaspoons cornstarch 1 teaspoon baking soda 1 teaspoon cream
of tartar 1 teaspoon
dried oregano 1 teaspoon
dried thyme 1 teaspoon
dried chives 1 teaspoon
dried marjoram 2 tablespoons nutritional yeast (flakes) 80 ml extra virgin olive oil 200 - 250 ml oat milk, unsweetend and unflavoured
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other
dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to
dry ingredients and stir together / Stir in 2 T chopped fresh
marjoram (or a smaller amount
of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides
of the pan.
I add Italian seasoning made
of one teaspoon each
dried basil,
dried thyme,
dried cilantro,
dried rosemary,
dried marjoram and
dried oregano.
5 ears
of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if
dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh
marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
In different areas you find different herbs fresh or
dry, like oregano, thyme,
marjoram... And sometimes they put big pieces
of dry bread we call paximadia in to absorb the oil (ONLY OLIVE OIL) and tomato juices.
· 2,2 pounds (1 kg) boneless skinless chicken breasts, trimmed
of any excess fat and cut into large bite - sized pieces · 1 teaspoon
dried marjoram · 1 teaspoon
dried rosemary · 1 tablespoon mustard · olive oil · 8 wooden skewers · 6 tablespoons
of sesame seeds
My variations from the original recipe are that I use
dried thyme and
marjoram instead
of dill and rosemary (because I didn't have dill or rosemary on hand the first time I made it), and I worked out that 1/2 teaspoon
of sea salt is the right amount for our tastes.
Herbs de Provence is a mixture
of dried herbs such as basil, lavender,
marjoram, rosemary, sage, thyme.
But you will always find chicken (
of course), always onions, always
dried mint and
marjoram and always garnished with a squeeze
of lime.
Hi Nic, it's a combo
of dried onion, sage, rosemary,
marjoram, parsley, and / or thyme.
1/2 cup olive oil 1 medium organic onion minced fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup
dry organic white wine 2 tablespoons
of organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz
of chilled black truffle butter 1/2 cup grated parmesan 1 bunch
of organic
marjoram leaves chopped Fresh ground pepper Truffle oil if desired
10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each
of 3
of your favourite
dried herbs (basil, oregano,
marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups
dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons
of dried basil 1 teaspoon
dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons
dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables
of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano,
marjoram) or 1 teaspoon
dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray
1/2 Teaspoon sea salt 3 Tablespoons extra virgin olive oil, plus more for garnish 1/2 Cup chopped onion 1 Tablespoon chopped prosciutto 1 Tablespoon
of minced celery 1 Quart
of chicken broth 1 Teaspoon
dried marjoram 2 Pinches freshly grated nutmeg
1 teaspoon
of each
of the following
dried herbs: rosemary, basil, thyme, sage,
marjoram 1 teaspoon garlic 1/2 teaspoon
of ground fennel 1/2 teaspoon freshly ground pepper 1/2 teaspoon salt (optional) Mix all the spices thoroughly and store in an airtight container.
Ingredients 1 cup whole flax seeds, brown or gold 1/4 cup ground flax 1 Tablespoon Herbes de Provence (or any combination
of dried Basil, Thyme, Rosemary,
Marjoram and Oregano) 1 teaspoon lemon zest 1 teaspoon Kelp, crumbled into a coarse powder 1 1/2 cups water Directions Mix all the
dry ingredients together in a bowl.