Type what you have

Ingredients

• ✓ tarragon
• egg
• lobster meat
• cayenne pepper
• butter
• salt
• black pepper

Instructions

1. 1 Beat eggs and tarragon in a small bowl. Set aside.
2. 2 Sprinkle lobster pieces with cayenne pepper.
3. 3 Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ tarragon
• potato
• egg
• hot sauce
• chive
• lemon zest
• salt
• black pepper
• olive oil
• red onion
• asparagus
• salmon
• gruyere cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
2. 2 Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
4. 4 Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
5. 5 Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

By Chateau Ste Michelle

Ingredients

• ✓ tarragon
• ham
• asparagus
• onion
• red bell pepper
• egg
• milk
• all-purpose flour
• parmesan cheese
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine ham, asparagus, onion, and bell pepper in the prepared baking dish. Beat eggs, milk, flour, Parmesan, tarragon, salt, and pepper together in a large bowl; pour over ham mixture.
3. 3 Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Sprinkle top with Cheddar cheese; continue baking until cheese melted, 3 to 5 minutes. Let stand 5 to 10 minutes before serving.

By Bettina J

Ingredients

• ✓ tarragon
• pie crust
• olive oil
• celery
• onion
• garlic
• pork sausage
• sage
• cottage cheese
• egg
• milk
• salt
• black pepper
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Unroll each crust and arrange in two 9-inch pie pans.
3. 3 Heat oil in a large skillet over medium heat. Cook celery, onion, and garlic in the hot oil for 1 to 2 minutes. Add sausage, breaking apart to brown; sprinkle in sage and continue browning until no longer pink, 5 to 7 minutes. Remove from heat. Add cottage cheese and mix well.
4. 4 Divide meat mixture evenly and spoon into each of the two pie crusts.
5. 5 Whisk eggs, milk, tarragon, salt, and pepper together in a mixing bowl. Pour egg mixture over meat mixture in the pie crusts. Sprinkle Cheddar-Jack cheese over the tops.
6. 6 Bake, uncovered, in the preheated oven on the middle rack until tops are puffed and golden brown, about 40 minutes. Remove from the oven and let stand for 5 to 10 minutes before slicing.

By stef k

Ingredients

• ✓ tarragon
• cayenne pepper
• hollandaise sauce
• egg
• white vinegar
• cayenne pepper
• black pepper
• salt
• crabmeat
• lemon zest
• lemon
• egg
• heavy cream
• chicken broth
• red bell pepper
• onion
• bacon
• vegetable oil
• bread cube
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
3. 3 Place bread cubes into a large bowl, set aside.
4. 4 Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
5. 5 Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
6. 6 Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
7. 7 Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
8. 8 Stir in 1 egg, lemon juice, tarragon, and lemon zest.
9. 9 Mix in crabmeat, salt, black pepper, and cayenne pepper.
10. 10 Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
11. 11 Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

By John Mitzewich

Ingredients

• ✓ tarragon
• egg
• water
• marjoram
• parsley
• butter
• cheddar cheese

Instructions

1. 1 In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
2. 2 Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.

By Karen Skolfield

Ingredients

• ✓ tarragon
• potato
• butter
• chicken stock
• cream cheese
• mozzarella cheese
• onion
• sour cream
• powdered milk
• chive
• salt
• sage
• black pepper
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
4. 4 Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

By METG

Ingredients

• ✓ tarragon
• olive oil
• garlic
• tarragon vinegar
• black pepper
• tuna steak

Instructions

1. 1 In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

By Doreen

Ingredients

• ✓ tarragon
• garlic
• salt
• black pepper
• olive oil
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
3. 3 Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
4. 4 Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
5. 5 Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

By Lindsay Perejma

Ingredients

• ✓ tarragon
• butter
• lemon juice
• walnut
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook, stirring occasionally, until butter is a light-tan, nutty color and fragrant, 6 to 10 minutes.
2. 2 Stir walnuts into butter; cook and stir in hot butter until fragrant, about 1 minute. Add lemon juice, remove skillet from heat, add tarragon, and season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ tarragon
• balsamic vinegar
• olive oil
• garlic
• thyme
• chicken thigh

Instructions

1. 1 Whisk vinegar, oil, garlic, tarragon, and thyme together in a medium bowl. Place chicken in a gallon-sized resealable plastic bag; add marinade, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
3. 3 Cook on the preheated grill until chicken no longer pink in centers and the juices run clear, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest before serving for 10 minutes.

By Soup Loving Nicole

Ingredients

• ✓ tarragon
• chicken thigh
• honey
• mustard
• curry powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Flatten chicken thighs and squeeze tightly into a square baking dish.
3. 3 Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
4. 4 Bake in the preheated oven, uncovered, basting occasionally with the honey-mustard sauce, until chicken is no longer pink in the center and juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Brad Istace

Ingredients

• ✓ tarragon
• chicken breast
• salt
• pepper
• lemon juice
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
3. 3 Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
4. 4 Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.

By Alison

Ingredients

• ✓ tarragon
• dijon mustard
• grainy mustard
• honey
• soy sauce
• ginger root
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl.
3. 3 Rinse chicken thighs under cold water and pat dry with paper towels.
4. 4 Add chicken thighs to the bowl and toss to coat.
5. 5 Transfer to a baking pan and spoon sauce over the thighs.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Spoon cooked sauce from the pan over chicken thighs before serving.

By Kim

Ingredients

• ✓ tarragon
• yogurt
• harissa sauce
• vinegar
• citrus juice
• garlic
• cumin
• kosher salt
• chicken breast

Instructions

1. 1 Set 4 tarragon sprigs aside; strip leaves from remaining sprigs. Combine tarragon leaves, Greek yogurt, harissa sauce, vinegar, garlic, cumin, and salt in a blender; blend until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover dish; refrigerate for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken breasts from marinade, letting excess drip off; discard remaining marinade.
4. 4 Cook chicken on the preheated grill until dark grill marks appear, about 7 minutes per side. An instant-read thermometer inserted into centers of breasts should read at least 165 F (74 C).
5. 5 Garnish chicken breasts with harissa sauce and reserved tarragon sprigs.

By John Mitzewich

Ingredients

• ✓ tarragon
• chicken
• salt
• paprika
• black pepper
• olive oil
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
2. 2 Place chicken, breast-side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone.
3. 3 Grab both sides of the chicken and open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
4. 4 Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
5. 5 Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 to 40 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

By Allrecipes Member

Ingredients

• ✓ tarragon
• butter
• soy sauce
• white wine
• water
• tilapia
• paprika

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine butter, soy sauce, wine, and water in a small saucepan over medium heat. Cook until butter has melted and sauce is hot, about 5 minutes.
3. 3 Meanwhile, cut tilapia fillets in half lengthwise and arrange in a single layer in a baking pan. Pour warm sauce over top and sprinkle with paprika and tarragon.
4. 4 Broil in the preheated oven until fish is crusty on the edges and flakes easily with a fork, 10 to 15 minutes.

By texascockatooscom

Ingredients

• ✓ tarragon
• salmon fillet
• dijon mustard
• garlic
• red onion
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray.
2. 2 Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with tarragon, salt, and pepper.
3. 3 Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.

By Randy Fortel

Ingredients

• ✓ tarragon
• cured lemon
• mayonnaise
• lemon juice
• shrimp
• olive oil
• paprika
• kosher salt

Instructions

1. 1 Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
2. 2 Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over shrimp, stir to coat shrimp completely.
5. 5 Cook shrimp on the preheated grill until they are bright pink on the outside and meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

By John Mitzewich

Ingredients

• ✓ tarragon
• ✓ tarragon
• egg
• mayonnaise
• honey mustard
• lemon juice
• sweet onion
• salt
• black pepper

Instructions

1. 1 Peel hard-boiled eggs, cut in half lengthwise, and spoon out yolks. Place whites cut-side up on a plate and place yolks in a small bowl.
2. 2 Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food processor works great for this step, making the filling smooth, creamy, and lump-free. Mix in minced tarragon, onion, salt, and pepper.
3. 3 Evenly spoon filling into egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look.
4. 4 Garnish deviled eggs with tarragon leaves and chill in the refrigerator until ready to serve.

By lutzflcat

Ingredients

• ✓ tarragon
• olive oil
• shallot
• apple
• chicken broth
• water
• nutmeg
• allspice
• cinnamon
• black pepper
• butternut squash
• half-and-half
• butter

Instructions

1. 1 Heat olive oil in a heavy skillet over medium heat. Cook shallot in hot oil until softened; add apples and saute until hot, about 1 minute. Transfer apple mixture to a stockpot.
2. 2 Pour chicken broth and water into the stockpot; add nutmeg, allspice, cinnamon, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender, about 15 minutes.
3. 3 Stir butternut squash into the liquid. Bring mixture to a gentle boil while stirring occasionally. Stir half-and-half, butter, and tarragon into the liquid; cook, stirring continually, until the butter melts and the liquid is about to boil, about 5 minutes.

By David

Ingredients

• ✓ tarragon
• yogurt
• mayonnaise
• lemon juice
• dill
• mozzarella cheese
• parmesan cheese
• salmon fillet

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a glass baking dish by spraying with nonstick cooking spray.
2. 2 Mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and Parmesan in a small bowl. Place fish fillets into prepared baking dish, and spread evenly with cheese mixture.
3. 3 Bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.

By sylvaere

Ingredients

• ✓ tarragon
• ✓ tarragon
• yellow summer squash
• zucchini
• vegetable stock
• half-and-half
• cheddar cheese
• white pepper
• sea salt
• lemon juice

Instructions

1. 1 Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

By Allrecipes Member

Ingredients

• ✓ tarragon
• olive oil
• shallot
• white wine
• half-and-half
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Heat oil in a small saucepan over medium heat. Add shallots and cook until softened, about 2 minutes.
2. 2 Stir in white wine, scraping up any brown bits on the bottom of the pan. Allow wine to evaporate, then slowly add half and half, tarragon, and Dijon mustard while stirring. Lower the heat and cook, stirring constantly, until sauce reaches desired consistency, about 2 minutes. Season with salt and freshly ground black pepper.
3. 3 Spoon sauce over salmon and serve.

By lutzflcat

Ingredients

• ✓ tarragon
• mustard
• horseradish
• basil
• thyme
• black pepper
• beef tenderloin steak
• salt

Instructions

1. 1 Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
3. 3 Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

By BJ.

Ingredients

• ✓ tarragon
• potato
• red onion
• white wine
• bacon
• tzatziki sauce
• chive
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
2. 2 Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
4. 4 Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.

By Ellen Violet-Muir

Ingredients

• ✓ tarragon
• avocado
• green onion
• garlic
• cilantro
• lime
• butter
• heavy cream
• salt

Instructions

1. 1 Combine avocados, green onions, garlic, cilantro, lime juice, and tarragon in the bowl of a food processor; purée until smooth.
2. 2 Melt butter in a saucepan over low heat. Stir in avocado purée; cook and stir occasionally until heated through, about 5 minutes. Add cream; cook until heated through, but not boiling. Season with salt.

By KSANFORD77

Ingredients

• ✓ tarragon
• brown sugar
• ginger
• cinnamon
• black pepper
• garlic powder
• salt
• lamb chop
• vegetable oil

Instructions

1. 1 Combine brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt in a medium bowl. Rub lamb chops with seasonings and place on a plate. Cover and refrigerate for 1 hour.
2. 2 Preheat the grill for high heat.
3. 3 Brush the grill grate lightly with vegetable oil, and arrange lamb chops on the grill. Cook 5 minutes on each side, or to desired doneness.

By Debra

Ingredients

• ✓ tarragon
• olive oil
• butter
• sea scallop
• salt
• black pepper
• white wine
• lemon

Instructions

1. 1 Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
2. 2 Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

By Stompy

Ingredients

• ✓ tarragon
• cornish hen
• orange
• garlic
• dijon mustard
• salt
• black pepper
• olive oil
• kitchen twine

Instructions

1. 1 Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
2. 2 Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
5. 5 Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
6. 6 Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
7. 7 Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
8. 8 Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.

By France Cevallos