Good Phyllis - Favorite Recipes with Herbs: Revised and Updated

FAVORITE RECIPES WITH HERBS Copyright 2017 by Good Books, Inc. All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018. Good Books books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications.

For details, contact the Special Sales Department, Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018 or . Good Books is an imprint of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.goodbooks.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data available on file. ISBN: 978-1-68099-204-5 eBook ISBN: 978-1-68099-205-2 Cover design by Jane Sheppard Cover photo by iStockphotos Interior photos by iStockphotos Printed in China Contents Butters, Dressings, Pestos, Vinegars Grains, Meats, Poultry, and Fish About This Cookbook Looking for a way to bring some extra interest to your cooking? Feeling like your meals lack a little punch? Step out as little or as much as you like by adding herbs to the food you bring to the table! Fresh and Simple This is a clean and easy way to add freshness and zest to what you eat. No new technique is required, no expensive tool or appliance, no journeying to an exotic grocery store.

What you do need are good recipes from cooks who know which herbsand how much of themwill create dishes that you love to eat and cant wait to serve. We have those recipes in this unusual collection. Many of the recipes in Favorite Recipes with Herbs come from herb shops scattered across the country. These proprietors know herbs and all theyre capable of. If youve been a timid user of herbs, these recipes will draw you into including them steadily and often. If until now, youve stuck to adding some oregano or basil to your favorite Italian dishes, or scattering minced parsley over a platter of haddock, this cookbook will show you how to broaden your range.

Get acquainted with tarragon and lemon balm. Find out which dishes sing with dill and mint and cilantro. Make Your Own Mustards, Vinegars, and Butters! Did you know that herbs enhance breakfast dishes, breads, snacks and appetizers, beverages, soups, salads, veggies, main dishesfrom grains and pastas to beef and seafoodand desserts? Youll find those dishes among the more than 500 recipes in Favorite Recipes with Herbs. Plus recipes for making your own mustards, vinegars, and butters! Each Recipe Contains Amounts for Both Fresh and Dried Herbs The wonder of herbs, of course, is that they bring great flavor to a dish, whether theyre fresh or dried. We offer both fresh and dried amounts of herbs for the recipes in this book. So you can use the book year-round.

Two Indexes Included One more thingwe have two indexes in the book: an Index of Herbs and an Index of Recipes. If you grow herbs, and you have basil pouring out of your pots, or mint crawling over every inch of open ground, you can flip to the Index of Herbs and discover all the recipes calling for basil or mint. We feature 14 herbs in this Index. If youre looking for a special breakfast dish, or an unusual dessert, turn to the Index of Recipes. Youll have lots to choose from. With Favorite Recipes with Herbs, youll discover the matchless wonder of the natural, fresh flavors found in herbs.

And youll say good-bye to bland cooking! Phyllis Good Appetizers and Snacks Baked Herb Cheese Spread Danielle Vachow
Bushas Brae Herb Farm Suttons Bay, MI Prep Time: 15 minutes Baking Time: 30 minutes Cooling Time: 1 hour Makes 24 small wedges 8-oz. pkg. cream cheese, softened 2 eggs, beaten cup sour cream 1 tsp. Dijon mustard cup chopped fresh herbs (5 tsp. dried): choose one, or any combination of, thyme, oregano, rosemary, dill, tarragon, basil, parsley 1 clove garlic, minced tsp. coarsely ground pepper 1.

Beat together cream cheese and eggs until smooth. Add sour cream and mustard. 2. Fold in herbs, garlic, and pepper. 3. 4. 4.

Bake at 350F for 30 minutes, or until center is firm. 5. Cool. Unmold onto serving dish. Cut each round into 12 pie-shaped wedges. 6.

Garnish with fresh herbs or edible flowers. Serve with whole wheat or wafer crackers. Beverages Iced Mint Tea Donna Treloar
Harmony Gaston, IN Prep Time: 15 minutes Steeping Time: 40 minutes Chilling Time: 23 hours Makes 2 quarts 2 cups boiling water 6 fresh mint sprigs 3 tea bags of your choice 2 cups boiling water 1 cup sugar, or less juice of one lemon 1 qt. cold water lemon peel, sliced sprigs of fresh lemon balm 1. Pour 2 cups boiling water over mint and tea bags. 2. 2.

In a separate container, pour 2 cups boiling water over sugar and lemon juice. Let steep 20 minutes. 3. Strain mint and tea bags from tea. Add to sugar mixture. Chill. 4. 4.

Garnish with sliced lemon peel and sprigs of lemon balm. Refreshing Fruit Beverage Judy C. Jensen
Fairlight Gardens Nursery Auburn, WA Combine 2 Tbsp. fruity vinegar, 1 Tbsp. sugar or sweetener of your choice, and 8 oz. sparkling water.

Pour over ice and drink on a hot day! Condiments Butters, Dressings, Pestos, Vinegars Super Seasoning Lynea Weatherly
The Herb College San Antonio, TX Prep Time: 5 minutes Makes approximately 2 cups tsp. garlic powder 2 Tbsp. dried parsley 1 tsp. dried dill 2 Tbsp. poppy seeds 2 Tbsp. paprika tsp. black pepper cup roasted sesame seeds 1 Tbsp. dried tarragon 1 Tbsp. dried chives 2 cups grated fresh Parmesan cheese 1. dried chives 2 cups grated fresh Parmesan cheese 1.

Mix together all ingredients. Store in glass jar. 2. Toss desired amount with oil and vinegar and sprinkle on salads. Sprinkle on steamed vegetables or baked potatoes. Breads, Rolls, and Muffins Herb Bread Diane T.

Morris
The Morris Farm Seaboard, NC Prep Time: 30 minutes Rising Time: 12 hours Baking Time: 25 minutes Makes 2 large or 3 small loaves 2 cups milk 1 cups water 5 Tbsp. sugar 2 pkgs. dried yeast 4 Tbsp. butter, softened 12 Tbsp. mixed dried herbsoregano, thyme, and basil 78 cups all-purpose flour 1. Combine milk and water.

Heat until very warm but not hot. 2. Stir in sugar and yeast. Let stand for 5 minutes. 3. Mix well. 4. 4.

Work in 34 cups flour until dough becomes thick and is no longer sticky. 5. Place on floured board and knead for 5 minutes, adding more flour if needed. Dough should be elastic and should not stick to your board or worktable. 6. Place dough in greased bowl, turning to grease top.

Cover and let rise in a warm area until double in size, approximately 1 hour. 7. Punch down. Divide into 2 or 3 pieces. Roll out each into a rectangle and then roll up, jelly-roll fashion. Seal ends by pinching.