only the best recipes

Only the Best Thyme Recipes

  • Armenian Herb Marinade Grilled Chicken Breasts
    This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)
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  • Awesome Sausage, Apple and Cranberry Stuffing
    "This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries."
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  • Barbecued Cowboy Steaks
    Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib...
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  • Beef and Guinness Pie
    Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.
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  • Beef Stew with Potatoes and Carrots
    This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then...
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  • Beef Tenderloin With Roasted Shallots
    "The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables."
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  • Beef Tenderloin with Roasted Shallots, Bacon and Port
    Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.
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  • Big Ed's Cajun Shrimp Soup
    "This is an excellent recipe that is quick and easy to fix, and it tastes great too!"
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  • Blackened Steak Salad
    One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
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  • Boeuf Bourguignon
    ·Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors...
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  • Brown Sugar and Bourbon Ribs
    Be sure to remove (or score) the membrane on the underside of the ribs so that the seasonings can penetrate and fully flavor the meat. Even...
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  • Carrabba's Bread Dipping Spice
    This is a favorite with Italian style-grub.The recipe comes from Carrabba's Restaurant. They serve the spices on a small plate and the waiter adds olive oil, now you are set to dip your bread. YUM YUM TIP: Chop all spices in small chopper then store them in a small container in the refrigerator, since a little goes a long way--then you can have it anytime.
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  • Chicken Soup III
    "Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!"
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  • Chicken, Shrimp and Andouille Jambalaya
    A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine.
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  • Creole Seasoning Blend
    "This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached."
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  • Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo
    Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors...
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  • Fig and Walnut Tapenade with Goat Cheese
    Here's a delicious twist on the classic olive tapenade from Provence. This recipe would also be good with toasted pine nuts in place of walnuts....
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  • French Onion Soup
    This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.
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  • Garlic Prime Rib
    "Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!"
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  • Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)
    This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à...
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  • Grilled Jerk Chicken
    Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica...
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  • Herb-Roasted Turkey with Shallot Pan Gravy
    Garnish the turkey with bunches of fresh thyme, sage and parsley.
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  • Honey Brined Herb Roasted Turkey
    Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey.
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  • Honey-Brined Turkey with Giblet Cream Gravy
    Janet Fletcher, food writer, says,"My grandmother could never seem to make enough of her creamy giblet gravy; everyone always wanted more. We...
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  • Legal Seafood Style Baked Scallops
    Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !
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  • Make-Ahead Turkey Gravy
    "I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container."
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  • Master Brine Recipe for Meats
    Soak for 48 hours before using-it will help produce the juicyyyyyy-est meat you have ever made!
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  • Molasses-Brined Turkey with Gingersnap Gravy
    Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or...
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  • Pork with Gorgonzola Sauce
    "On a visit to Key West, Florida, I had a superb dinner at Camille's Restaurant," writes Patrick Wessels of Milwaukee, Wisconsin. "I was...
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  • Rescued Turkey Stock
    I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away — just freeze the stock!
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  • Roast "Sticky" Chicken
    Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!
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  • Roast Chicken with Lemon and Thyme
    In the eighties, the popularity of this homestyle dish caused take-out rotisserie chicken shops to spring up across the country.
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  • Roast New York Strip Loin with Garlic-Herb Crust
    New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches),...
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  • Roast Pork Tenderloins with Cranberry-Port Sauce
    White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.
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  • Roast Prime Rib with Madeira Sauce and Horseradish Sauce
    Offer a hearty Cabernet Sauvignon with this impressive prime rib.
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  • Roast Turkey
    NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY
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  • Roast Turkey with Herb Butter and Caramelized-Onion Gravy
    A superb pairing from cooking teacher and recipe developer Rochelle Palermo Torres.
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  • Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
    Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.
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  • Seafood and Turkey-Sausage Gumbo
    Here is a terrific lower-fat version of the classic New Orleans dish.
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  • Sheila's Peppered Lamb Chops
    This is hands down the best recipe that anyone ever gave me! It comes from my friend Eleanor. Cooking time reflects app. marinating time. Enjoy!
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  • Standing Rib Roast with Rosemary-Thyme Crust
    An herb crust and special Zinfandel sauce give new meaning to the word flavorful. What to drink: A full-bodied, tannin-rich Bordeaux or Cabernet Sauvignon.
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  • Tender Pot Roast
    This is a sure fire method of making a tender pot roast every time.
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  • Thyme-Roasted Sweet Potatoes
    This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving...
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  • Turkey Brine
    "This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey."
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  • Uncle Bill's Green Split Pea With Hambone Soup
    This is my old fashioned style soup and is always enjoyed especially during the cold weather.
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  • Whole Chicken Crock Pot Recipe
    Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity. Chef Shapeweaver had a good suggestion: Use my Fajita Seasoning Mix #28011 as another variation. Thanks!
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  • Zucchini Lasagna (Lasagne) - Low Carb
    Great for anyone going low carb OR who has so many zucchini, they don't know what to do!!
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