Ingredients:
1 teaspoon butter
6 fresh large to X-large eggs
2-4 tablespoons water
pinch kosher salt or sea salt
1 heaping teaspoon Darégal Gourmet Herbs Italian Blend

Preparation:
Heat a heavy skillet over medium heat. When hot, add the butter and turn the heat to medium-low.
Crack the eggs into a large bowl and gently beat with a fork until the yolks and whites are just blended.
Add water and salt and beat gently to mix thoroughly.
Add the herbs, allow to sit for a minute to soften then beat gently to incorporate.
Pour the egg mixture into the skillet and allow it to cook, undisturbed, for 1 minute.
Using a wooden spoon, begin pushing the egg mixture from the sides of the pan into the middle, allowing the uncooked egg to flow into the space provided. Do this slowly and gently. Allow the eggs to cook for 15 seconds between pushing them toward the middle.
Continue to push the cooked eggs toward the center of the pan until they are all softly cooked with a glossy sheen. Be careful, once that sheen is gone, you’ve overcooked your eggs.
Remove the pan from the heat and allow to set for an additional 10 seconds.
Spoon immediately onto warm plates, garnish with freshly cracked black peppercorns and serve with your favorite toasted bread and a few strawberries.

21.04 Points

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Makes 12 servings

INGREDIENTS

6 english muffins (12 halves)
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 garlic clove, halved
10 cherry tomatoes, chopped
shredded fresh mozzarella cheese, to taste
Daregal frozen basil, sprinkle to taste
salt and pepper, to taste

INSTRUCTIONS

Preheat oven to 400°F.

Combine oil and balsamic vinegar in small bowl, stirring with a whisk. Set aside.

Toast english muffin halves in toaster on lowest setting. Remove from toaster and brush with olive oil. Rub english muffin halves with cut sides of garlic.  Finely chop garlic and add to the oil-balsamic vinegar mixture.

Sprinkle evenly with cheese, tomatoes and basil. Bake at 400° for 10 minutes or until cheese melts and edges are golden. Brush the vinegar mixture evenly over the pizza. Sprinkle mini pizzas evenly with salt and pepper.

100.08 Points

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3 tbsp olive oil
4 lamb chops
salt and pepper
2 onions, peeled and chopped finely
1oz butter or margarine
5 oz breadcrumbs
1/2 cup Daregal Original Blend Fresh Frozen Herbs
(or can substitute 1/4 cup of Daregal Fresh Frozen Basil and 1/4 cup Daregal Fresh Frozen Parsley, 2 tbsp rosemary)
2 tbsp horseradish sauce, creamed
1 cup semi-dried tomatoes, finely chopped
1/2 cup red wine
1/2 cup beef broth
2 sprigs rosemary

1. Heat the oil, add the chops and brown quickly on both sides.
2. Remove to a roasting pan and add salt and pepper to taste. Reduce the heat.
3. Add the butter or margarine to the pan, and add the chopped onions
4. Fry the chopped onion until softened
5. Place the breadcrumbs in a shallow bowl, add the fried onions.
6. Stir in the 1/2 cup Daregal Original Blend Fresh Frozen Herbs (or if using the parsley, rosemary, & basil) horseradish and tomatoes.
7. Press breadcrumb mixture firmly over the lamb chops to evenly coat.
8. Pour the wine and stock around the chops, salt and pepper to taste.
Bake at 350F for 25-30 minutes, depending on size. Transfer to plate.
9. Remove the rosemary and reduce the liquid over a high heat to make a sauce.

serves 4

107.12 Points

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6 large eggs
1 cup milk
1 cup flour
1 1/2 cups shredded cheddar cheese
3 tbsp Daregal Italian blend + 1 tbsp, divided
1 tsp minced garlic
3/4 tsp salt
1 10 oz package chopped frozen spinach, thawed and drained
1/4 cup shredded Parmesan cheese

Preheat oven to 350°F
Generously grease 3 liter casserole dish.
Whisk together eggs and milk.
Add flour and whisk until combined.
Stir in cheddar cheese, 3 tbsp Daregal Italian blend herbs, garlic, salt and spinach.
Pour into prepared casserole dish, and sprinkle evenly with Parmesan cheese.
Bake in preheated oven for 35-40 minutes or until top is lightly browned and puffed.
Sprinkle with 1 tbsp reserved herbs before serving.

29.97 Points

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Description:    Fresh Herb Enchiladas are a twist on a traditional enchiladas verdes.  In this recipe tomatillos still serve as the base of the sauce, but the amount and variety of the herbs is increased.  The fresh flavors of cilantro, parsley, and basil are highlighted against the tang and heat of the tomatillos and jalapeños.  The dish makes a perfect spring and summer meal.

Serves 4

2 lbs tomatillos, husks removed
2 large jalapeños, chopped
6 cloves of garlic, chopped
1 1/2 tsp cumin
1 1/2 C Daregal Fresh Frozen Cilantro
3/4 C Daregal Fresh Frozen Parsley
1/2 C Daregal Fresh Frozen Basil
1 Tbsp sugar
1/2 C good chicken stock
1 Tbsp fresh-squeezed lime juice
12 medium-large corn tortillas*
2 C cooked shredded chicken

Cover tomatillos and jalapeños with water and bring to a boil. Reduce heat and simmer until tomatillos are soft 10-15 minutes. Drain and let cool.?Chop tomatillos and jalapeños (discard seeds if you want a milder sauce) and place in a blender or food processor. Add all ingredients except tortillas. Blend until ingredients are combined, but still slightly chunky. ?Return mixture to saucepan and heat over medium low heat. Heat until warmed thoroughly or until a desired thickness is reached.?Place corn tortillas in a separate skillet and cover with a small amount of the herb mixture. Heat for a few minutes over low heat to soften tortillas. Transfer tortillas to serving plates and fold in half twice. Top with shredded chicken. Cover with additional sauce. Garnish with onions and sour cream if desired.

79.99 Points

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3 cups self-rising flour
3 tablespoons sugar
12-ounces beer, room temperature
1 cup cottage cheese
2 tablespoons finely minced onion
1/2 cup Daregal Fresh Frozen Dill

Preheat oven to 375 degrees F (190 degrees C). Lightly grease or spray a 12-cup muffin tin with nonstick cooking spray. Combine all ingredients, mixing well. Pour into prepared tin and bake for 30 minutes.

Makes 12 rolls.

144.87 Points

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¼ pound prosciutto or ham
1/3 cup soft bread crumbs
½ cup freshly grated Parmesan cheese
4 tablespoons Daregal Fresh Frozen Parsley
½ teaspoon nutmeg
2 eggs
2 teaspoons Daregal Fresh Frozen Oregano
2 tablespoons Daregal Fresh Frozen Basil
¼ cup heavy cream
1 ½ teaspoons minced garlic
Salt and freshly ground pepper to taste
6 chicken breasts
1 tablespoon butter
3 tablespoons finely chopped onion
½ cup dry white wine
2 cups drained canned petite diced tomatoes

Chop prosciutto finely.
In a large mixing bowl, combine prosciutto, bread crumbs, cheese, parsley, nutmeg, eggs, oregano, basil, cream, 1 teaspoon garlic, salt and pepper.
Mix well.
Pound the chicken breasts thin.
Spoon 1/6 of ham mixture over each breast.
Roll and tie each chicken breast with string.
Heat butter in a heavy skillet and brown the chicken on all sides – about 10 mintues.
Remove the chicken and add the onion and remaining garlic to the skillet.
Cook about 3 minutes or until onion is soft.
Add wine.
Stir to loosen any bits in the pan and add tomatoes and more salt and pepper if needed.
Bring tomatoes to a boil and add the chicken rolls back to the skillet.
Cover and cook about 45 minutes.
Serve with pasta and additional Parmesan cheese.

141.24 Points

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(36 votes, average: 4.36 out of 5)

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1 9-inch deep dish prepared pie crust
1/3 cup olive oil
1 small onion, finely chopped
2 cups cubed eggplant (about 1/2 of a small eggplant)
1 14.5-ounce canned Petite Diced Tomatoes (drained)
2 tablespoons Daregal Fresh Frozen Parsley
1/2 teaspoon Daregal Fresh Frozen Basil
3/4 cup half and half
3 eggs
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt

In a large skillet over medium heat, saute onion and eggplant in olive oil about 5 to 10 minutes or until fork tender.
Add tomatoes, parsley and basil; cook about 5 minutes longer.
Heat oven to 400 degrees F.
Pour tomato mixture into prepared pie shell
In a medium bowl, mix cream, eggs, cheese and salt.
Pour egg mixture over tomato mixture in pie shell.
Bake for 25 to 30 minutes until knife inserted in the center comes out clean

131.88 Points

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2 cups unbleached flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons Daregal Fresh Frozen Dill
2 tablespoons Daregal Fresh Frozen Parsley
2 tablespoons fresh chives, minced
¼ cup freshly grated Parmesan cheese
Zest of one lemon
¼ cup butter
½ cup bottled ranch dressing
1 egg
2 tablespoons poppy seeds

Combine dry ingredients and herbs. Cut in butter. Beat egg and mix with dressing, then pour over dry ingredients, mixing with a fork. Turn dough onto floured board and knead briefly. Press out into a sheet and cut into 3 inch scones. Sprinkle with poppy seeds. Place in circle on an ungreased baking sheet and bake at 350 degrees F. for 12 [WINDOWS-1252?]– 15 minutes.
118.04 Points

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2 ounces Vodka
1 teaspoon cranberry juice
3 fresh strawberries
1 teaspoon Daregal Fresh Frozen Basil
4 teaspoons sparkling soda
1 teaspoon simple syrup
1 pinch black pepper

In a cocktail shaker, muddle strawberries and basil. Add remaining ingredients with ice and shake. Strain into glass. Makes 1 cocktail.

126 Points

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