This is Frontier's economical 25 lb. bulk pack. That is, twenty-five pounds packed in a heavy duty plastic bag within a sturdy cardboard box. An essential part of French cooking, Tarragon is part of the fines herbes mix (along with chives, parsley, and chervil). The leaves of this herb are used in classic French sauces, egg dishes, flavored butters, creamed cheeses, soups and poultry dishes. A popular use is in Tarragon Vinegar, made by adding a sprig of Tarragon to a sterile bottle and covering with boiling white wine vinegar. The delicate aniseed-flavor of tarragon highlights classic beranaise sauce and provides the key flavoring for salad dressings and egg dishes. Long cooking decreases the strength of tarragon's flavor. It is typically added to dishes near the end of cooking or raw. Carrots with Tarragon: Peel and slice carrots ¼ inch thick and boil about 8 small carrots in salted water until soft, about 10 minutes. Drain. Melt a half a stick of butter. Add in a teaspoon or a bit more of dried tarragon (three teaspoons fresh) and a pinch of Kosher salt. Add a splash of Balsamic vinegar and ½ teaspoon honey (you can also use brown sugar, but use 1 teaspoon and melt it into the butter. Toss carrots in flavored butter and serve. Serves 4 Alaskan Scallops Tarragon: http://www. fishermansexpress. com/tarragon. html: 1 lb Alaskan Scallops 2 Tbsp Butter or Margarine ¼ cup sliced Green Onion ¼ tsp dried Tarragon, crushed 1 Tbsp dry White Wine hot cooked Rice Thaw the Scallops. Make sure to cut large Scallops in half. Rinse and pat dry with paper towels. In a skillet heat butter or margarine over medium-high heat. Add the green onion and cook and stir for 1 minute. Then push the onion to one side. Add Scallops and tarragon. Cook onion and scallops for 5 to 6 minutes or until scallops are opaque and most of the liquid has evaporated, stirring frequently. Stir in dry white wine. Serve with hot cooked rice. 2 servings. Quick Tarragon Rolls: http://www. augustachronicle. com/stories/102302/fea_049-5055.000. shtml: 2 ½ cups flour, divided 1 teaspoon salt 1 package rapid-rise yeast 1 tablespoon dried parsley flakes 1 teaspoon dried tarragon 1 teaspoon celery seed 2 tablespoons sugar 2 tablespoons vegetable oil 1 egg 1 cup warm water Heat oven to 375 degrees. Combine 1½ cups flour with the remaining dry ingredients. Add the oil, egg and warm water and beat on low speed with an electric mixer for 30 seconds. Beat on high 3 minutes. Stir in remaining 1 cup of flour. Cover and let rise 15 minutes. Spray muffin tins with nonstick spray and spoon in the batter, filling ½ full. Let rise in a warm place until double, about 15 to 30 minutes. Bake rolls for 10 to 12 minutes, until puffed and lightly browned on top. Remove from muffin tins and serve. Makes 8 to 12 rolls. Creamy Tarragon Sauce: http://homecooking. about. com/library/archive/blmisc22. htm: 'Great for dipping shrimp or chunks of
Buy now only $ 839.70

What makes or brakes a salad is the dressing. Although it does not simply grab our attention, these so-called silent ingredients play a very worthy role inside determining the outcome of a salad.

Tossed using the wrong dressing and the freshest ingredients lose their taste. Salad dressings are like icings on a cake so to talk. They supply that final touch, the magic that makes salads come alive. Listed beneath are a few salad dressing recipes that one can choose from to come up with that special salad one might have inside mind.

APPLE VINAIGRETTE

1/2 cup chopped flat-leaf parsley
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
3 whole fresh basil leaves
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper

1.Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper inside a blender or food processor. Process awaiting smooth.

BASIC ITALIAN SALAD DRESSING

6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped new parsley
1 tablespoon new lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

1.Combine each ingredients inside little bowl and whisk to blend. Salt and pepper.

CITRUS POPPY SEED SALAD DRESSING

1/2 cup mayonnaise
1 tablespoon sugar
3 to 4 tablespoons half & half
1 teaspoon poppy seed
1 teaspoon grated lime

1.Whisk equally every dressing ingredients inside small bowl. Cover; refrigerate 1 hour.

RANCH SALAD DRESSING

1/2 cup dry buttermilk powder
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

1.Combine all ingredients inside the blender and procedure on high speed until well blended and powdery smooth.

To apply: Combine 1 tablespoon dry mix using 1 cup milk and 1 cup mayonnaise. Mix well.

LOW-FAT BACON MUSTARD SALAD DRESSING

1/4 slice bacon, finely chopped
6 tablespoons fresh orange juice
1/2 cup nonfat sour cream
1 1/2 tablespoons new lemon juice
1 tablespoon Dijon mustard
3 green onion, chopped white, section only
1 large garlic clove, finely minced
1 teaspoon firmly packed brown sugar
Salt and pepper to taste

1.In a little skillet cook bacon higher than medium heat, stirring, until crusty; get rid of skillet from warmth.

2.Add orange juice to skillet and scrape up brown bits

3.In a blender, puree bacon mixture with the remaining ingredients until smooth. Cover up and refrigerate.