Source: Food.com
By David04

Ingredients:
2 lbs shrimp , jumbo whole and deveined
1 cup extra virgin olive oil
1/2 cup lemon juice
2 tablespoons marjoram
2 teaspoons lemon zest
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon parsley , freshly chopped
1 lemon , cut into wedges

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Directions:
1. Place whole shrimp in a large shallow dish.
2. Whisk olive oil, lemon juice, marjoram, lemon zest salt and pepper in a medium bowl.
3. Pour the marinade over the shrimp.
4. Cover the shrimp and refrigerate up to 2 hours. Turn the shrimp to the other side half way through the marinade.
5. Remove the shrimp from the marinade and place in a large frying pan over medium heat.
6. Cook for 2-3 minutes per side.
7. Remove from the pan once the shrimp turn orange in color.
8. Season the shrimp with the salt and chopped parsley.
9. Garnish with lemon wedges.

Servings: 6

Source: Food.com
By Stacky5

Ingredients:
1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1 garlic clove , minced
1/2 cup finely chopped shallot
1/4 cup snipped parsley
1 1/2-2 lbs chicken breasts, whole or 1 1/2-2 lbs lamb , cut in chunks

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Directions:
1. Mix all ingredients together (except meat) and whisk thoroughly.
2. Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
3. Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
4. Drain meat and grill, basting with marinade until meat is cooked through.
5. NOTE: This is excellent served leftover, cold on a Caesar salad!

Servings: 8

Source: Food.com
By ratherbeswimmin'
   
Ingredients:
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2 (1 1/2 lb) packages pork tenderloins

Prep Time: 2 hrs
Cook Time: 40 mins
Total Time: 2 hrs 40 mins

Directions:
1. Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
2. Prick pork with a fork, and place in marinade, turning to coat.
3. Cover dish, or seal bag; Chill 2 hours.
4. Remove from marinade, discarding marinade.
5. Place pork on a rack in a roasting pan.
6. Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.

Servings: 8

Source: Adapted from Food.com
By belkathy

Ingredients:
1/4 cup olive oil
2 large onions , chopped
1 carrot , chopped
1/2 teaspoon dried thyme (or more)
1/2 teaspoon dried marjoram (or more)
3 cups beef stock (also chicken stock or vegetarian stock)
1 cup dry lentils , washed and sorted
salt
1/4 cup chopped fresh parsley (optional)
1 lb canned tomato
1/4 cup dry sherry
grated parmesan cheese or cheddar cheese or swiss cheese , to top

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins

Directions:
1. In a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
2. Add and saute one minute more: thyme and marjoram.
3. Add the stock, lentils, salt, parsley, and tomatoes.
4. Bring to boil, then cover and reduce heat.
5. Let cook until lentils are tender (about 35-45 minutes).
6. Add the sherry and allow to cook for just a few minutes more.
7. Top with cheese to serve.

Servings: 4

Source: Adapted from Food.com
By JT'sMom
 
Ingredients:
4 boneless chicken breast halves
1/2 medium onion , sliced
2 garlic cloves , smashed
1 tablespoon salt
water
2 tablespoons butter
1 garlic clove , minced
1/2 medium onion , chopped
1 medium tomato , seeded and chopped
1/2 green bell pepper , chopped
1 teaspoon fresh coarse ground black pepper
1 teaspoon marjoram
1/4 cup cilantro , chopped (or to taste)
1 1/2 teaspoons ground cumin
2 tablespoons tomato sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth (reserved)

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Directions:
1. Place first four ingredients in a pot. Add just enough water to cover the chicken.
2. Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
3. Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
4. In a large pan, melt butter over low heat.
5. Add the remaining ingredients listed, except tomato sauce, salt, and broth.
6. Sauté until soft, about 10 minutes.
7. Stir in shredded chicken and briefly sauté.
8. Add tomato sauce and ½ cup of reserved broth.
9. Salt to taste.

Servings: 10

Source: allrecipes.com
By: Denyse 

Ingredients:
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried rosemary
1 tablespoon dried sage

Prep Time: 5 mins
Total Time: 5 mins

Directions:
In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.

Servings: 10

Source: allrecipes.com
By: NJSnowByrd 

Ingredients:
3 slices bacon
4 cups frozen lima beans
1 (15 ounce) can butter beans, undrained
2 potatoes, diced
2 stalks celery, chopped
2 small onions, chopped
3 carrots, sliced
1/4 cup butter
1/2 tablespoon dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
3 (14 ounce) cans chicken broth

Prep Time: 15 mins
Cook Time: 7 hrs
Total Time: 7 hrs 15 mins

Directions:
1. Cook the bacon in a skillet over medium heat until evenly brown and crisp. Drain and crumble.
2. In a slow cooker, mix the cooked bacon, lima beans, butter beans and liquid, potatoes, celery, onions, carrots, and butter. Season with marjoram, salt, and pepper. Pour in the chicken broth.
3. Cover slow cooker, and cook soup 7 hours on Low.

Servings: 8