Poached Eggs with Tarragon Cream

This is a great egg recipe that I know that you will enjoy. My husband and I first had this at Through the Grapevine Bed & Breakfast in Waterloo, NY .


Poached Eggs with Tarragon Cream
Recipe type: Breakfast
Cuisine: American
Serves: 2
Variation: This is the original recipe. You may use an egg poaching pan which I think is easier. I also put a little of the Gruyere cheese in the sauce to add a little extra flavor.
  • 1 shallot, chopped finely
  • 2 Tbsp, plus 2 tsp butter, divided
  • 2 Tbsp. flour
  • ½ cup milk
  • ½ cup whipping cream
  • ½ tsp. salt
  • 2 tsp. minced fresh tarragon
  • 4 eggs
  • ¼ cup shredded Gruyere cheese
  • 2 Tbsp. bread crumbs
  1. Spray the bottom of a large skillet with non-stick spray or use a non-stick skillet. Fill the skillet three quarters full with water, bring to a boil.
  2. Meanwhile, cook the shallot in two tablespoons of butter in saucepan over medium-low heat until softened.
  3. Stir in flour until blended and slightly cooked one minute.
  4. Stir in the milk and cream.
  5. Heat to boiling, stirring constantly, then boil and stir one minute. Stir in the salt. Remove from the heat. Stir in the tarragon. Cover and set aside.
  6. Heat oven to 375 degrees.
  7. Reduce boiling water to simmer. To poach the eggs, work with two at a time. Crack the first into a bowl then carefully pour into the water. Cook until the whites are set and remove with a slotted spoon to a small buttered ramekin. Repeat with the remaining eggs.
  8. Divide the tarragon sauce between the ramekins, spooning over the eggs, and then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly about 10 minutes.


Slow Cooking Pepper Steak


Slow Cooking Pepper Steak
Recipe type: Entree
Cuisine: American
Serves: 6
  • 2 pounds beef sirloin, cut into 2 inch strips
  • garlic powder to taste
  • 3 tablespoons vegetable oil
  • 1 cube beef bouillon
  • ¼ cup hot water
  • 1 tablespoon cornstarch
  • ½ cup chopped onion
  • 2 large green bell peppers, roughly chopped
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 3 tablespoons soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
  2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
  3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.


Marinated Chicken Thighs

Marinated Jerk Chicken Thighs
Recipe type: Meats
Cuisine: American
  • ¼ cup dry red wine
  • 1 medium jalapeno -- seeded and minced
  • 2 tablespoons green onion -- minced
  • 2 teaspoons vegetable oil
  • 1 teaspoon ground allspice
  • 1½ teaspoons ground coriander
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 8 skinless chicken thighs
  • ¼ teaspoon salt
  • ⅛ freshly ground black pepper
  1. Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne, cinnamon and nutmeg.
  2. Place chicken in a bowl and add the marinade and marinate overnight in refrigerator.
  3. Place chicken in baking pan.
  4. Sprinkle with salt and pepper.
  5. Preheat oven to 375 degrees.
  6. Bake 45 minutes, or until chicken is completely cooked.

Marinated Lemon Chicken

Marinated Lemon Chicken
Serves: 8
Prep time:
Cook time:
Total time:
  • 2 cups Greek virgin olive oil
  • 8 large boneless/skinless chicken breasts
  • 6 garlic cloves -- minced
  • 2 lemons -- juiced
  • 2 tablespoons fresh oregano -- finely chopped
  • ⅛ teaspoon pepper
  1. Combined oil garlic, lemons, oregano and pepper.
  2. Place chicken in skillet and pour mixture over chicken.
  3. Put refrigerate for 24 hours.
  4. Charbroil the chicken for 6 to 7 minutes on each side, or until it is done

Quick Chicken Noodle Soup

Quick Chicken Noodle Soup
Recipe type: Soup
Cuisine: American
  • 12 Cups Water
  • 3 Tablespoons Chicken Flavor Bouillon
  • 2 Cups uncooked Pasta
  1. Combine all ingredients in stock pot and bring to boil.
  2. Cook until pasta is tender.
  3. Server Hot.


Beef Stroganoff


Beef Stroganoff
Recipe type: Entree
Cuisine: American
Serves: 8
  • 1 (16 ounce) package egg noodles
  • 2 tablespoons butter, softened
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • 1 (8 ounce) package fresh mushrooms, thinly sliced
  • 1 pound beef loin steak, cut into thin strips
  • 1 (14 ounce) can beef consomme
  • ¼ cup Burgundy wine (optional)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water, or as needed
  • 1 (8 ounce) container sour cream
  1. Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente
  2. drain
  3. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, and Burgundy (optional). Bring to a boil.
  4. In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.


Cajun Potato Salad

Cajun Potato Salad
Recipe type: Salad
Cuisine: American
  • 2 pounds small red potatoes
  • ½ cup red onion -- chopped
  • ½ cup green onion -- sliced
  • ¼ cup fresh parsley -- minced
  • 6 tablespoons cider vinegar -- divided
  • ½ pound precooked smoked sausage or kielbasa
  • 6 tablespoons olive or vegetable oil
  • 1 tablespoon Dijon mustard
  • 2 centiliters garlic -- minced
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  1. Cook Potatoes for 30 minutes or until tender.
  2. Drain Potatoes.
  3. Rinse Potatoes with cold water; cool completely
  4. Cut into small pieces; place in a large bowl
  5. Add onions, parsley and 3 Tablespoons vinegar; toss
  6. Cook sausage in olive oil for 5-10 minutes or until it begins to brown
  7. Add Sausage to potato mixture.
  8. To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, stirring with whisk constantly.
  9. Pour over salad; toss gently.
  10. Serve Warm.

Caramel Apple Cake

Caramel Apple Cake
Recipe type: Dessert
Cuisine: American
  • 1½ cups vegetable oil
  • 1½ cups sugar
  • ½ cup packed brown sugar
  • 3 eggs
  • 3 cups flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3½ cups apples -- diced, peeled
  • 1 cup walnuts -- chopped
  • 2 teaspoons vanilla
  • ½ cup packed brown sugar
  • ⅓ cup light cream
  • ¼ cup butter
  • 1 dash salt
  • 1 cup confectioner's sugar
  1. In mixing bowl, combine oil and sugar
  2. Add eggs and all dry ingredients and stir well.
  3. Fold in apples, walnuts and vanilla
  4. Pour into a greased and floured 10 inch tube pan.
  5. Bake at 325° for 1 - ½ hours.
  6. Cool in pan 10 minutes.
  7. Place on wire rack to cool completely.
  8. In the top a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved
  9. Cool to room temperature
  10. Beat in confectioners sugar until smooth; drizzle over cake.

Candy Bar Fudge

Candy Bar Fudge
Recipe type: Dessert
Cuisine: American
  • ½ cup butter
  • ⅓ cup baking cocoa
  • ¼ cup packed brown sugar
  • ¼ cup milk
  • 3½ cups confectioner's sugar
  • 1 teaspoon vanilla extract
  • 30 caramels
  • 1 tablespoon water
  • 2 cups salted peanuts
  • ½ cup semisweet chocolate chips
  • ½ cup milk chocolate chips
  1. In a microwave-safe bowl, Mix butter, cocoa, brown sugar and milk.
  2. Microwave on high until mixture boils, about 3 minutes
  3. Stir in confectioner's sugar and vanilla.
  4. Put in 8" greased pan.
  5. In microwave safe bowl, heat caramels and water on high for 2 minutes or until melted completely.
  6. Stir in peanuts; spread over chocolate layer
  7. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer.
  8. Cover with Plastic wrap.
  9. Refrigerate until firm