Sentences with phrase «dried tarragon»

1 tablespoon virgin olive oil 2 tablespoons Earth Balance Spread (Original) 1/2 cup chopped onion 3/4 cup chopped celery 1/2 teaspoon salt Additional salt to taste, if needed ⅛ teaspoon pepper ⅛ teaspoon dried tarragon leaves ⅛ teaspoon dried rosemary leaves 1 cup bullion broth or homemade vegetable broth 1/3 cup raisins

I also used dried tarragon and it was fine, the only problem was the onions blackened leaving a bitter taste so i added some tinned tomatoes and a splash of brown sauce.

1/4 cup olive oil 2 large eggplants (3 pounds) 1 bulb garlic 2 red bell peppers, stems and seeds removed 1 white onion, sliced into thin half - moons 3 cloves garlic, minced 1/2 cup white wine 2 tsp dried tarragon 1 tsp dried thyme 1 tsp ground coriander 1/2 tsp paprika 1 tsp salt Several pinches of freshly ground black pepper 2 bay leaves 1 (28 - ounce) can whole peeled tomatoes 1 (15 - ounce) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas

A hint of dried tarragon brings out the flavors of browned onion slices and steamed broccoli.

I substituted a regular whole grain mustard for the Dijon and dried tarragon for fresh and still loved it!

4 tablespoons dried parsley 4 tablespoons dried basil 2 teaspoons dried rosemary 1 tablespoon dried tarragon 2 tablespoons dried thyme 1 tablespoon dried dill weed 2 tablespoons paprika 1 teaspoon celery seed 1 teaspoon crushed, dried red chiles such as piquins, or 2 teaspoons New Mexican red chile powder.

This recipes is suitable for Paleo, Gluten - Free, Lactose - Free diet This recipe contains egg Ingredients: 2 Egg yolks 1 cup Olive oil 1 - 2 teaspoons Organic Dijon Mustard 3 tablespoons lemon juice 1 teaspoon honey Dried tarragon or other herbs to taste Salt and black pepper to taste Vinegar to taste (optional)

Small bunch of sliced carrots 1/2 diced red onion 1 small red potato 1 small fennel bulb, diced and sliced 1/2 Pink Lady apple (might sound odd, but it really works in this recipe) ~ 1 tbls EVOO 1 teaspoonish dried tarragon ~ 1 tbls turmeric pepper to taste 4 cups veggie broth 1/4 cup or so of frozen corn Lemon (optional)

Use dried tarragon is if that is all you have but reduce the amount as it is a more concentrated flavour.

2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas

1 tbsp olive oil 1 cup onion, chopped 2 cups cooked chickpeas 1 lb Brussels sprouts, trimmed and quartered 4 garlic cloves, minced 1/2 tsp dried thyme 1/2 tsp dried basil 1/4 tsp dried tarragon 1/2 cup sun - dried tomatoes, rinsed and chopped (soaked for 10 minutes in boiling water if super dry) 2 cup vegetable broth 1/4 cup red wine 2 cups thinly sliced kale (200g prepped)

I added a very small amount of dried tarragon, and it was fine.

The first time I made this I had to use the dip mix because I didn't have fresh or dried tarragon.

Ingredients: 2 small, cooked chicken breast halves (about 1 cup), diced 1/4 cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (about 1/4 teaspoon) 1/2 of a small apple, peeled and diced (about 1/3 a cup) 2 small handfuls of roasted pecan pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones

There were last - minute substitutions — lime juice, dried tarragon — because I didn't have everything, but still, an excellent recipe.

1 head cauliflower, about 2 - 3 pounds 2 tablespoons olive oil 2 cloves garlic, minced 1 shallot, minced 1 teaspoon sugar 3/4 cup chicken broth or stock 1 cup Champagne 1 tablespoon chopped fresh or 1 teaspoon dried tarragon 1/4 teaspoon salt 1/2 teaspoon fresh black pepper 1/2 cup finely grated Gruyère

I also used fresh chives, fresh parsley and dried tarragon.

2 tablespoons (30 ml) olive oil 1 cube vegetable bouillon (Janet's note: I used nutritional yeast with a no - salt seasoning blend) 1 teaspoon dried parsley 1/2 teaspoon dried marjoram (Janet's note: I used dried tarragon) 1/2 teaspoon garlic powder (Janet's note: I used garlic granules) 1/2 teaspoon onion powder (Janet's note: I used onion granules) 1/4 teaspoon paprika 1/4 teaspoon black pepper 1 1/2 pounds (681 g) fingerling potatoes

I substituted scallions for the shallots and used dried tarragon (1/4 t) b / c I didn't have any fresh tarragon and it turned out delicious.

I've used dried tarragon and it just doesn't taste the same, although if you can't find fresh, dried tarragon will do.

Made a couple small changes based on what I had on hand - used fingerling potatoes, apple cider vinegar, scallions, freeze - dried parsley, and dried tarragon.

YOU MIGHT ALSO LIKE: Pumpkin Apple Spice Soup Ingredients 1/2 pound boneless, skinless chicken breasts 1/2 pound cleaned and trimmed broccoli cut into bite - sized pieces 1 tbsp butter 1 tbsp plus 1 tsp olive oil 1/4 cup finely chopped onion 2 tbsp flour 2 tbsp grainy mustard 2 cups lowfat (1 %) milk 1 cup grated white cheddar 1/2 tsp dried tarragon 1/2 tsp dried oregano 1/2 tsp dried basil 1/4 tsp salt plus more to taste.

I, too, am a tweaker so I had to add a bit of dried tarragon to bring out that bit of elegance in the soup.

To the onions, add the minced thyme, smoked paprika, and dried tarragon.

2 teaspoons olive oil 1 clove garlic, chopped 1/2 cup orange marmalade 1 cup orange juice 1 teaspoon Dijon mustard 1 teaspoon dried tarragon 1/4 teaspoon curry powder 1 tablespoon ground dry roasted peanuts 2 tablespoons Scotch bonnet or habanero hot sauce 1/4 teaspoon freshly ground black pepper 2 thick fish steaks, such as shark or tuna

1 Four - pound rabbit, washed, dried, and cut into 6 to 8 pieces 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons freshly grated ginger root 3 tablespoons vegetable oil 1 cup chopped onions 2 cloves garlic, minced 1/2 teaspoon habanero powder or 3/4 teaspoon cayenne 1 small green apple, peeled and grated 1/2 teaspoon dried tarragon 2 bay leaves 1 teaspoon thyme 2 tablespoons chopped Italian parsley 1/2 cup milk 3⁄4 cup chicken stock

Dried tarragon is also available.

Dried tarragon should be kept in an airtight container in a cool, dark place - it should last for 4 - 6 months.

For the herbs in this recipe, I used some dried tarragon which really accents mashed potatoes well.