Mix and cover with water or stock and two tablespoons espagnole, 1 teaspoon
each of ground oregano, comino (cumin), and coriander.
Not exact matches
dried
oregano (or other herb
of choice - basil or italian season blend are also yummy) oil for cooking for coating: 1/2 cup seasoned breadcrumbs 1/2 cup
ground flax meal
In a large bowl, combine all
of the ingredients for nuggets:
ground chicken, cheese, oats, zucchini, carrot, onion, garlic, egg, salt, pepper and
oregano.
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix
of chipotle and regular chili powder) 2 teaspoons
ground cumin 2 teaspoons dried
oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
6 sprigs fresh thyme 6 sprigs fresh
oregano 4 cloves garlic 2 thin slices
of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse
ground white pepper 1 pinch
of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
Off the heat, add the
oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many
grinds of black pepper and the stock and mix well.
Using an electric or hand - held mixer beat the cream cheese, lemon juice, dill weed, onion powder,
oregano, garlic, and a few
grinds of pepper until light and fluffy.
Chop the reserved squash pulp and add it to the meat along with a few
grinds of black pepper a few pinches
of sea salt, the
oregano, and the tomato sauce.
carrots, pumpkin, sweet potato, green tops
of spring onions, chives, sage,
oregano, tomatoes, small celeriac plus a few stalks, small long red chilli, salt, fresh
ground black pepper, 1 whole star anise, teaspoon
of turmeric.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly
ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh
oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons
ground cumin 1 teaspoon
ground coriander 1 teaspoon dried
oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly
ground black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling
of dried basil,
oregano, and thyme) 1 lb.
This delicious mince recipe uses garlic,
oregano,
ground cumin and a pinch
of chilli powder to flavour the delicious meat.
• Olive oil 1 pound lean
ground beef • Salt • Black pepper 1 teaspoon dry
oregano 3/4 teaspoon
ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon
of the oil; once hot, crumble in the
ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple
of pinches
of salt and black pepper, the
oregano, cumin, chili powder and paprika, and stir to combine.
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon dried
oregano 1/4 tsp
ground cumin 1/4 tsp ancho powder juice
of one lemon juice
of one orange 1 chicken, cut into parts 2 tbsp butter
Taco seasoning is a mix
of 8 common spices: chili powder,
ground cumin, garlic powder, onion powder,
oregano, paprika, salt and pepper.
I added in a little bit
of seasoning to the
ground beef [dried parsnips,
oregano, garlic powder, onion powder, basil (and some Old Bay,
of course)-RSB-.
Olive Oil Lemon Simple Salad Dressing: (as the name says it all) Extra Virgin Olive Oil, squeeze
of lemon, dried basil, dried
oregano, sea salt & fresh
ground black pepper to taste.
ground white meat turkey breast Chili powder Worcestershire sauce Cumin
Oregano Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour cream chives 1 package
of corn tortillas sea salt (or whatever you want your chips to taste like)
Now add the
ground meat
of your choice and add the
oregano and italian seasoning, pepper and garlic powder.
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon
ground cumin 1 teaspoon garlic powder 1 teaspoon dried
oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can
of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Mojo is a combination
of sour oranges, onions, garlic and spices like
ground cumin and
oregano.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried
oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly
ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
In a larger bowl combine 3 cups
of squash with the soaked flax meal, almond flour, garbanzo flour, salt, pepper, dried
oregano, and extra
ground flax.
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2
of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried
oregano, Mexican preferred Pinch
ground cloves Salt and freshly
ground black pepper
Garden Juice summer tomatoes cucumbers bell pepper celery carrots fresh herbs such as dill, parsley, cilantro, mint,
oregano sea salt, freshly
ground black pepper, any other spices
of choice
When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin,
oregano, 1 teaspoon salt and a few
grinds of pepper.
Add in the rest
of the meat sauce ingredients: parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, apple cider vinegar, sugar, salt, pepper,
oregano, basil, thyme,
ground cloves and two bay leaves.
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds
ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used
ground ancho chile) 2 tbsp cumin 1 tsp
oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one
of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean
ground beef, Italian sausage, olive oil, yellow onion, celery, green bell pepper, cloves
of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly -
ground black pepper, dried
oregano, dried basil, dried thyme,
ground cloves, and bay leaves.
2 lbs
of ground turkey (I used lean 93 %) 1 cup
of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1 cup
of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon
of red chili flakes 2 tablespoon
of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon
of Italian Seasoning 1 teaspoon
of Oregano Salt and Pepper 1 tablespoon
of flaxseed meal 1 egg, beaten
1 garlic clove, minced 1 1/2 teaspoon Dijon mustard Pinch
of salt 1 1/2 teaspoons minced, fresh thyme 1 teaspoon each minced fresh
oregano, basil, mint 1 tablespoon champagne vinegar 1 1/2 teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil Sea salt and freshly
ground black pepper
Season the meat well with loads
of yummy spices — garlic salt, chili powder, dried
oregano, dried basil, cumin,
ground coriander, brown sugar, and sweet paprika.
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp
ground cumin 1 tsp dried
oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
1 pound
of organic lean (95 % lean)
ground turkey 4 garlic cloves, minced 1/4
of a yellow onion, finely diced 1 tablespoon
of dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon
of salt 1 teaspoon
of ground pepper 1/2 teaspoon
of dried
oregano or I used a handful
of fresh lemon
oregano minced 1 egg 1/2 cup
of Panko bread crumbs
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package
of vegetarian
ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon
ground cumin 1 1/2 teaspoons
oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly
ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
Of course, that's not to say it won't still be delicious with regular ol'
ground cumin, chili powder and
oregano.
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry
oregano pinch
of rosemary pinch
of red pepper flakes 1/2 tsp kosher salt fresh
ground pepper to taste
2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon
Ground Cumin 1 Teaspoon
Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried
Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2 Cup Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice
of 1 Lime Toppings Of Choice (See Notes Abov
of 1 Lime Toppings
Of Choice (See Notes Abov
Of Choice (See Notes Above)
oregano salt to taste freshly
ground pepper, to taste 4 small zucchini, cubed 4 ounces mushrooms, sliced 1 small lobster mushroom, cleaned and sliced 6 - 7 stalks
of baby bok choy, cut in thirds
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans
of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried
oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly
ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel to dry.
Cooking Spray 2 - 4 cloves
of minced garlic 16 slices
of pepperoni, coarsely chopped * 1/4 teaspoon
of dried
oregano 1 1/2 cups
of lower - sodium marinara sauce 2 tablespoons
of chopped fresh basil (or 1/2 tsp
of dried) 2 teaspoons olive oil 1 1/2 pounds
of chicken cutlets 1/4 teaspoon freshly
ground black pepper 1 cup shredded part skim mozzarella cheese
Meanwhile, in a medium bowl, combine the
ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 1 tablespoon
of the fresh
oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg.
1 packet peri peri spice mix (or make your own using paprika, garlic, onion,
oregano,
ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix
of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece
of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)
Lamb: 1 12 - oz leg
of lamb steak Zest
of 1/2 lemon 1 tbsp freshly squeezed lemon juice 2 tbsp olive oil 2 tsp chopped fresh
oregano leaves 2 cloves garlic, minced 1/4 tsp freshly
ground black pepper
Ancho chile powder is made up purely
of dried and
ground ancho chiles (as opposed to standard «chili powder,» which is actually a mix
of ground chiles with several spices like
oregano, garlic powder, and cumin.
When you see a spice jar labeled simply «chili powder,» it's actually a mix
of ground chiles with several spices like
oregano, garlic powder, and cumin.
1/3 c each fresh basil and parsley, chopped (keep out 1 T for garnish) 1/2 t dried
oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top
of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly -
ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnish
2 lbs
ground chicken 1 cup soft bread crumbs (from about 3 pieces
of bread) 1 tbsp
oregano 1 tbsp basil 2 tbsp minced onion flakes 1 tbsp garlic powder 1 tsp salt 1/2 tsp pepper 1/2 cup water 2 eggs 2 heaping tbsp tomato paste chili sauce, for dipping