Type what you have

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
• 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
• 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
• 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
• tomato juice
• tomato
• onion
• green bell pepper
• cucumber
• green onion
• parsley
• lemon juice
• red wine vinegar
• garlic
• basil
• sugar
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
3. 3 Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

By Kara

Ingredients

• ✓ tarragon
• onion
• celery
• red bell pepper
• butter
• garlic
• caraway seed
• all-purpose flour
• beef stock
• half-and-half
• corned beef
• sauerkraut
• seasoned salt
• black pepper
• swiss cheese
• rye crouton

Instructions

1. 1 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
2. 2 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
3. 3 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. 4 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

By Shannon Felgner

Ingredients

• ✓ tarragon
• chicken
• butter
• mushroom
• kosher salt
• onion
• black pepper
• cumin
• paprika
• cayenne pepper
• heavy cream
• lemon
• gruyere cheese
• puff pastry
• egg

Instructions

1. 1 Remove meat from roasted chicken by tearing it into bite-size pieces with your hands.
2. 2 Melt butter in a nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt. Stir and cook until mushrooms are browned, about 5 minutes. Add onions and 1/2 teaspoon of salt and cook until onions are softened, about 5 minutes. Season with remaining salt, pepper, cumin, smoked paprika, and cayenne pepper. Stir and cook for about 30 seconds.
3. 3 Pour in heavy cream and cook, stirring, until thickened, gold and bubbling, 5 to 7 minutes. Reduce heat to medium-low and mix in fresh tarragon. Add chicken and stir until sauce is absorbed into the chicken and mushroom mixture. Place mixture into a bowl. Add lemon zest and lemon juice. Fold in Gruyere cheese and mix until well combined. Cover and refrigerate until filling is chilled, at least 30 minutes.
4. 4 Set out puff pastry sheet onto a lightly floured parchment paper and roll out to a 12 x 15 inches rectangle. Lightly dust the surface of the puff pastry with flour and place another sheet of parchment paper on top. Roll out the pastry sheet so that it lays flat. Transfer with the parchment paper onto a baking sheet and freeze for about 10 minutes so it is firmed up.
5. 5 Preheat the oven to 450 degrees F (220 degrees C).
6. 6 Move dough onto a work surface with the parchment paper. Using the tip of a knife, lightly score the pastry into 3 strips lengthwise. Using a knife or pizza cutter, cut away the top 2 corners of the top so it resembles a triangle shape. Take one of the corner pieces that was removed and use water to stick it to the middle section of the bottom (which will help with sealing the strudel).
7. 7 Starting at the scored center section by the pointy side, make 3/4 inch cuts all the way down one side, following the angle of the top. Repeat on the other side following the top angle and creating the same number of sections as on the first side. Transfer parchment paper with dough onto a baking sheet.
8. 8 Add 1/2 of the chicken mushroom filling to the middle section. Fold the top and bottom of the middle section pastry over the top of the filling. Start folding the dough strips alternately over the filling, covering the entire strudel. Trim off excess dough. Brush the top of the pastry with a beaten egg.
9. 9 Place in the center of the preheated oven and bake until golden brown and crisp, 35 to 40 minutes. Let sit for 5 to 10 minutes, then slice and serve.

By John Mitzewich

Ingredients

• ✓ tarragon
• sweet onion
• balsamic vinegar
• honey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
3. 3 Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
4. 4 Bake for 30 to 40 minutes or until onions are tender.

By Maryellen Kline-Lapati

Ingredients

• ✓ tarragon
• tilapia fillet
• butter
• garlic
• apple cider vinegar

Instructions

1. 1 In a microwavable baking dish, arrange tilapia fillets in a single layer. Dot with pieces of butter, and minced garlic. Sprinkle over fresh tarragon. Cover with waxed paper and microwave on high for 2 minutes.
2. 2 Turn fillets over, recover, and continue to microwave on high for a further 2 minutes. Remove immediately, sprinkle with apple cider vinegar, and serve.

By Allrecipes Member

Ingredients

• ✓ tarragon
• garlic
• kosher salt
• mayonnaise
• lemon juice
• cayenne pepper

Instructions

1. 1 Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
2. 2 Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

By John Mitzewich

Ingredients

• ✓ tarragon
• cod
• butter
• lemon juice
• black pepper
• sesame seed

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil.
2. 2 Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.
3. 3 Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

By Lisa Harmon

Ingredients

• ✓ tarragon
• yellow cake mix
• coconut cream pudding mix
• lemon-lime carbonated beverage
• lemon juice
• egg
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Julie

Ingredients

• ✓ tarragon
• olive oil
• onion
• carrot
• celery
• vegetable broth
• white wine

Instructions

1. 1 Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Sauté onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.
2. 2 Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.

By BZARNETT

Ingredients

• ✓ tarragon
• lobster
• bread crumb
• butter
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
2. 2 Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top.
3. 3 Bake in the preheated oven until the stuffing is browned, about 20 minutes.

By jsgrl

Ingredients

• ✓ tarragon
• olive oil
• chicken breast
• apple
• garlic salt
• black pepper
• pumpkin pie spice

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
2. 2 Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

By MAESTRINA

Ingredients

• ✓ tarragon
• mayonnaise
• anchovy
• green onion
• parsley
• chive
• tarragon vinegar

Instructions

1. 1 Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
2. 2 Refrigerate until ready to serve and pour over favorite salad or greens.

By Jackie

Ingredients

• ✓ tarragon
• parmesan cheese
• parsley
• cream cheese
• goat cheese
• lemon zest
• black pepper
• artichoke heart

Instructions

1. 1 In a bowl, mix together the Parmesan cheese and parsley. Set aside.
2. 2 In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
3. 3 Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.

By Kimber

Ingredients

• ✓ tarragon
• white wine
• cider vinegar
• onion
• black pepper
• butter
• egg yolk
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
2. 2 Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
3. 3 Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

By BRIDGETCLARK

Ingredients

• ✓ tarragon
• tuna steak
• olive oil
• white vinegar
• garlic powder
• onion powder
• coriander
• cumin

Instructions

1. 1 Place tuna steaks in a bowl. Add olive oil, vinegar, garlic powder, onion powder, coriander, cumin, and tarragon and mix well. Cover with aluminum foil and marinate in the refrigerator for 2 to 4 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Transfer tuna steaks to a baking sheet.
3. 3 Bake in the preheated oven until tuna is cooked through and flakes easily with a fork, 15 to 20 minutes.

By NutmegBunny

Ingredients

• ✓ tarragon
• white wine
• rice vinegar
• shallot
• black pepper
• egg yolk
• water
• salt
• hot sauce
• butter

Instructions

1. 1 Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.
2. 2 Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.
3. 3 Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.

By chrispied

Ingredients

• ✓ tarragon
• cream cheese
• garlic
• vermouth
• parsley
• salt
• basil
• sage
• white pepper

Instructions

1. 1 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.

By lutzflcat

Ingredients

• ✓ tarragon
• mayonnaise
• sour cream
• chive
• green onion
• garlic
• tarragon vinegar
• sugar
• worcestershire sauce

Instructions

1. 1 In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

By Lori

Ingredients

• ✓ tarragon
• brown sugar
• cilantro
• salt
• basil
• onion powder
• garlic powder
• lemon zest
• parsley
• black pepper
• paprika

Instructions

1. 1 Blend brown sugar, cilantro, tarragon, salt, basil, onion powder, garlic powder, dried lemon zest, parsley, black pepper, and paprika together in a food processor until well-combined. Store in an airtight container.

By Alexander the chef Scott

Ingredients

• ✓ tarragon
• mayonnaise
• dijon mustard
• lemon
• black pepper
• salt
• asparagus
• chicken breast
• provolone cheese
• panko bread crumb

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
2. 2 Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
3. 3 Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
4. 4 Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

By Monica

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
• vegetable oil
• worcestershire sauce
• garlic
• salt
• paprika
• mustard
• black pepper
• thyme
• white wine vinegar

Instructions

1. 1 In a jar with a lid, add oil, Worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. Cover and shake well. Refrigerate for 1 hour before serving.

By Stephanie Lavallee

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