Since
I tasted oregano, I can't imagine cooking without it!
Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon
oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to
taste Garnish: 2 cups crisp croutons
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried
oregano 2 egg yolks Sea salt and freshly ground black pepper, to
taste 1⁄4 cup grated Parmesan cheese
For the vinaigrette: 1/4 cup grapeseed oil Juice of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to
taste Pinch of dried
oregano Salt and pepper to
taste
Season to
taste with dried herbs and spices like basil,
oregano, a pinch of cayenne.
Stir in cumin, chili powder, cayenne,
oregano and paprika and season to
taste with salt and pepper.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried
oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to
taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
I made these last night with the following variations — tamari subbed for soy sauce, almond butter instead of peanut (I don't like peanuts or their butter), and I added italian seasoning, garlic salt, and
oregano to
taste.
1 tbsp dried
oregano, Mexican
oregano preferred (more to
taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to
taste juice of 2 limes 1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
dried Mexican
oregano salt and pepper to
taste
Add
oregano, half of the parsley and salt to
taste.
Stir in lemon juice, garlic,
oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to
taste.
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons chopped
oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to
taste
2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary,
Oregano or other herbs that take your fancy Salt and pepper to season to
taste
Add the tomatoes, stock, wine,
oregano, pepper flakes, capers and season to
taste with the salt and pepper.
I used fresh thyme instead of
oregano and it
tasted great.
The salad itself has a ton of flavor, and the Garlic & Herb Chardonnay has just the right balance of subtle sweetness, and light flavors of
oregano, rosemary, basil, and thyme that it highlights all of the salad components, bringing them all together into one amazing
taste experience.
We didn't use
oregano (because we are out) and didn't use crushed pepper (To spicy for our toddler) but this
taste amazing.
Copycat Recipe: 20 oz Extra Lean Ground Turkey or chicken 1/4 c Dry Italian Style Bread Crumbs 1 Tbs grated Parmesan Cheese 2 large egg whites 1 tsp Garlic 1 tsp minced onion 1 - 2 tsp red pepper flakes garlic salt, pepper,
Oregano, Cayenne to
taste
Stir in 2 cups water, the chicken broth,
oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your
taste).
Take the pan off the heat and sprinkle with
oregano and salt and pepper to
taste.
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried
oregano 1/4 teaspoon salt, plus more to
taste
Ingredients: 2 red onions, finely chopped 2 cloves of garlic, finely chopped Glug, love Jamie's term, of olive oil 2 teaspoons of cumin 2 teaspoons of cinnamon 1 teaspoon of
oregano 1/4 teaspoon of cayenne pepper 1/2 teaspoon of dried red chili flakes Salt and pepper to
taste 1 15 oz of canned tomatoes 1 fresh tomato 1/2 bottle red wine 1 can of black beans, drained and rinsed 1 can of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped
Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the
oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir,
taste and adjust as needed
Add basil,
oregano and season with salt and pepper to
taste.
I didn't have fresh
oregano but sprinkled dried
oregano and it still
tasted great.
Add the water or broth, cumin,
oregano, chili powder, cayenne, brown sugar and salt to
taste (about 1 tsp.).
I will use both fresh
oregano and dried
oregano; they
taste different but add something special to the dish.
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.
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon
oregano 1 bay leaf salt & pepper, to
taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced
Ingredients 3 - 4 tablespoons extra virgin olive oil half a shallot, peeled and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water whole sea salt, just enough to
taste freshly ground white pepper, to
taste 1 yellow pepper, cleaned, peeled and diced fresh, cleaned
oregano, for garnish dehydrated red peppers, for garnish -LSB-...]
Here's what you will need: 2 large zucchini & 2 large squash 1 package of baby spinach 1 pint of tomatoes (I used «one sweet tomato» but you can use any type of tomato) I halved the tomatoes 1 can of diced tomatoes (as needed) salt, pepper, garlic,
oregano & red pepper to
taste Parmasean Cheese to... [Read more...]
1/2 cup milk 1/2 cup water (or beer, or tea, or...) 4 tablespoons unsalted butter 1/2 teaspoon salt 1 cup flour 4 large eggs 1 1/2 cups grated cheese (gruyère, comté, parmesan, pecorino, sharp cheddar...) Herbs and spices to
taste (chopped fresh rosemary, thyme, or
oregano; sweet or hot paprika, cayenne, fennel seeds, dry mustard...)
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.
2 chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose flour Salt and pepper, to
taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one small onion) 1/4 cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4 cup sundried tomatoes, chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or
oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
FOR THE CHICKEN 2 cloves garlic, minced Juice of 1 lemon 2 teaspoons red wine vinegar 2 tablespoons extra virgin olive oil 2 tablespoons plain lowfat yogurt 1 tablespoon dried
oregano Salt and pepper, to
taste 2 - 3 boneless, skinless chicken breasts, sliced
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried
oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to
taste
Zatar is an herb that grows in the Middle East and
tastes similar to thyme and
oregano.
1 cup fusilli (or any tight spiral pasta) 2 tbsp olive oil 1 small brown onion, chopped finely 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3 tbsp tomato paste a few handsful of spinach, stems removed and chopped roughly 1/2 tsp dried
oregano 1/2 tsp raw sugar 1/2 tsp sea salt fresh black pepper to
taste
Ingredients 2 whole wheat friselle 320 - 350 g fresh ripe tomatoes, sliced or cut into pieces dried
oregano, to
taste fresh and cleaned basil, to
taste extra virgin olive oil, to
taste whole sea salt, just enough to
taste Makes 2 servings.
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)
In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon
oregano, basil, salt and pepper to
taste, cook on medium for approximately 10 minutes.
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried
oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to
taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
2 tablespoons extra virgin olive oil 2 tablespoons cider vinegar 3/4 teaspoon dried Mexican
oregano 1 1/2 teaspoon fine - grain sea salt, plus more to
taste 1/2 cup /.25 oz / 10g loosely packed chopped cilantro 2 tablespoons chopped fresh mint, pref.
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on
taste, 1 T lime juice, 1 t cumin, 2 t fresh
oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or
oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic,
oregano and basil; season with salt and pepper, to
taste.
Creamy Mango Rum Smear: Ingredients: 1/2 cup mayonnaise 1/3 cup mango puree (peel and place 2 mangos in blender - puree) 1/4 cup ketchup 1 clove garlic, minced 1 tsp cumin 1/2 tsp
oregano 1 tbsp dark rum salt to
taste Directions: In a pot place all of the above ingredients.
Warm it up, add
oregano, chopped onions, crushed pepper or Menudo mix, cilantro and some drops of lime to
taste.
Sheep Feta — 4 slices Fresh
Oregano — to
taste
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