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Showing: Adobo Herb Salsa - Chicken In a Tarragon Sauce

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Adobo Herb Salsa

Submitted by: Jill Beesley

Home Town: Overland Park, Kansas, USA

Living In: Las Vegas, Nevada, USA

The unique smoky flavor of Adobo sauce makes this salsa a crowd pleaser. Easy to make with canned ingredients, your friends will think it came fresh from your garden.

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Artichoke and Black Olive Baked Chicken

Submitted by: Barbara

Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish.

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Artichoke Bites III

Submitted by: Kimber

Marinated artichoke hearts rolled in a mixture of goat and cream cheeses, then coated with freshly grated Parmesan cheese and fresh parsley. Easy, attractive, and delicious!

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Asparagus Chicken

Submitted by: TECK

A tarragon-wine marinade sets the stage for a delectable chicken and asparagus dish overlaid with hollandaise sauce and cheddar cheese.

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Baked Brie with Mushrooms and Almonds

Submitted by: Amy

Delectable Brie never appeared more elegant than when bathed in a brandy sauce with mushrooms, almonds and tarragon. Serve this appetizer warm with baguette slices.

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Baked Haddock with Spinach and Tomatoes

Submitted by: Mia

This delicious baked haddock is prepared with spinach and diced tomatoes, then smothered in a rich, tangy tomato sauce.

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Bearnaise Sauce

Submitted by: MARBALET

Whenever we think of tarragon and eggs, we think of Bearnaise sauce, and this recipe takes you through the process wonderfully. You 'll need a double boiler and a bit of patience, but the rewards will be delicious. Perfect over fresh asparagus or eggs Benedict.

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Bearnaise Sauce I

Submitted by: sal

Vinegar is microwaved with tarragon, shallots, egg yolks and butter for a quick and easy sauce you'll want to serve on all your favorite dishes.

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Bearnaise Sauce II

Submitted by: CHELSEAROBERTSON

This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.

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Best Barbecued Beef

Submitted by: MARBALET

Southwest style with a French twist, Top round roast is marinated for two days in red wine, spices, herbs (including tarragon), and lard. It cooks in 45 minutes under the broiler.

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Best Ever Crab Cakes

Submitted by: LINDACHEK

A quick and easy crab cake that features buttery round crackers, tarragon, green onions, and red pepper flakes.

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Best Ever Pasta Salad

Submitted by: DIANEWHITFIELD

Rotelli pasta and chicken breast chunks are tossed in a tangy, herb-rich vinaigrette studded with capers and dotted with bits of creamy Havarti cheese.

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Blue Cheese Surprise

Submitted by: Jack

Ground beef is seasoned with tarragon and parsley and formed into thin patties. Crumbled blue cheese is sprinkled over half the patties, and then covered with the other patties and the edges sealed. Grill and wait for your guests to bite into a juicy, ta

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Broiled Asparagus with Lemon Tarragon Dressing

Submitted by: Jill815

Asparagus broiled with a Dijon/lemon/tarragon dressing. The dressing really brightens the taste.

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Broiled Sweet and Tangy Tilapia

Submitted by: TINATED

A tantalizing sweet and tart dressing, highlighted with fresh tarragon, is drizzled over tilapia fillets. This is a very quick recipe, and tastes great.

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Calico Wild Rice Soup

Submitted by: CORWYNN DARKHOLME

Bell peppers are combined in chicken stock with wild rice in this corn starch thickened soup flavored with tarragon.

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Celery and Carrot Soup

Submitted by: BZARNETT

A simple, quick soup recipe made from carrot, celery, and onion with just a hint of tarragon. Makes an excellent first course!

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Cheesy Ham and Asparagus Bake

Submitted by: bettina

Even if you think you don't like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast.

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Chicken and Garlic Stew

Submitted by: Martha

It may take a leap of faith to use this much garlic, but the cooking significantly subdues the bite. The myriad seasonings lend an intriguing complexity to this sophisticated dish.

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