Marjoram Recipes (Scroll to view all)
Herb Roasted Pork
Tenderloin
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 1/4 cup vegetable oil
1 teaspoon
Spice Barn Thyme
1 teaspoon Spice Barn Marjoram
1 teaspoon
Spice Barn Rubbed Sage
1 teaspoon
Spice Barn Garlic Powder
1 teaspoon
Spice Barn Onion Powder
1 teaspoon
Spice Barn Ground Ginger
1 teaspoon each: salt and pepper
1 1/2 pounds pork tenderloins
Stir together first 11
ingredients in a shallow dish or zip lock bag. Prick pork with a fork, and
place in marinade, turning to coat. Cover or seal; let stand at room
temperature 30 minutes, or chill two hours. Remove from marinade,
discarding marinade. Place pork on a rack in a roasting pan. Bake at 350
degrees for 40 minutes or until a meat thermometer inserted into thickest
portion registers 160 degrees.
Split Pea Soup
1 pound dry split peas
2 1/2 quarts water
1 meaty ham bone
1 1/2 cups chopped onion
1 cup each: diced celery, carrots and potatoes
1 teaspoon
Spice Barn Parsley
1/2 teaspoon pepper
1/4 teaspoon Spice Barn Garlic Salt
1/4 teaspoon
Spice Barn Marjoram
Place peas, water, and ham bone in stock pot;
bring to boil. Reduce heat; cover and simmer for 2 hours, stirring
occasionally. Stir in the remaining ingredients. Bring to a boil. Reduce
heat; cover and simmer for 30 minutes. Remove bone; and remove meat from
the bone. Chop ham and return to soup.
Marjoram Glazed Ham
1 1/2 cups Dijon mustard
1/2 cup light brown sugar
1 tablespoon Spice Barn Ground Marjoram
2 tablespoons minced garlic
2 tablespoons frozen orange juice concentrate
1 teaspoon Spice Barn Ground Black Pepper
9 pound ham, fully cooked
2 1/2 cups Madeira
1 cup orange juice
Preheat oven to 400 degrees. Mix first
6 ingredients in medium bowl. Line a roasting pan with double layer of
foil. Trim any tough rind and fat from upper side of ham leaving 1/4
inch layer of fat. Using sharp knife, score fat in 1 inch wide diamond
pattern. Place ham in prepared pan. Pour Madeira and orange
juice into bottom of pan. Bake ham until heated through, about 45
minutes. Remove from oven, increase oven temperature to 450 degrees.
Spread mustard mix on top and sides of ham; return to oven and continue to
bake until coating is golden brown, about 35 minutes. Transfer to
platter. Skim fat from juices in pan and discard. Pour pan
juices into medium saucepan; bring to boil. Season to taste with salt
and pepper; serve with ham.
Herb Roasted Potatoes
1/4 cup olive oil
1 1/2 tablespoons lemon juice
2 teaspoons Spice Barn Garlic Powder
1 teaspoon Spice Barn Thyme
1 teaspoon Spice Barn Marjoram
1 teaspoon Spice Barn Rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
3 russet potatoes, scrubbed, cut into 1/2 inch cubes
Preheat oven to 400 degrees. Combine
all ingredients except potatoes in large bowl; stir to blend well. Add
potatoes to seasonings and toss to coat. Transfer to large rimmed baking
sheet, spreading to a single layer. Bake until brown and tender, about 40
minutes, turning halfway through cooking time.
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