Type what you have

Ingredients

• ✓ shallot
• red potato
• bacon
• parmesan cheese
• egg
• tomato
• avocado

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray.
2. 2 In a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. Drain off half of the grease. Transfer the bacon and remaining grease to a large bowl. Stir in the shredded potato, shallot and Parmesan cheese. Divide this mixture evenly between the muffin cups. Pour eggs into each cup, filling to the top.
3. 3 Bake in the preheated oven until the egg is firm, about 12 minutes. Remove from the oven and set the dial to Broil. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until toasted. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

By Inez

Ingredients

• ✓ shallot
• pork sausage
• bread crumb
• onion
• egg
• salt
• black pepper
• buttermilk
• ketchup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Place pork sausage, bread crumbs, onion, egg, and shallot in a large bowl. Season with salt and pepper. Pour in buttermilk; mix thoroughly. Pat mixture gently into the prepared loaf pan; top with ketchup.
3. 3 Bake in the preheated oven until edges are bubbling, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Cool for 5 minutes before slicing.

By Leslie Kelly

Ingredients

• ✓ shallot
• olive oil
• butter
• shiitake mushroom
• salt
• sage leaf
• red pepper flakes
• turkey
• vermouth
• egg
• white pepper
• olive oil
• creme fraiche

Instructions

1. 1 Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook and stir until shallot is translucent, about 5 minutes. Mix in turkey and vermouth; stir until heated through, 1 to 2 minutes. Remove the skillet from heat.
2. 2 Beat eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.
3. 3 Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. Pour beaten eggs into the pan. Use a spatula to gently stir eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth the top of partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off heat.
4. 4 Spoon turkey mixture into the center of omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill omelet. With the spatula, fold the upper 1/3 of the omelet over filling. Gently tip the skillet and shake omelet towards the edge of the skillet. With the spatula, fold omelet over one more time, forming a loose cigar shape. Gently tip omelet onto a serving plate.

By chefblackhat

Ingredients

• ✓ shallot
• pie crust
• pork sausage
• garlic
• sun-dried tomato
• parsley
• egg
• whipping cream
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line a 9-inch pie pan with pie crust and prick several places with a fork. Place a double layer of aluminum foil over crust.
3. 3 Bake in the preheated oven for 8 minutes. Remove foil and continue baking until crust begins to set, about 5 minutes; remove from the oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Cook and stir sausage in a large skillet over medium-high heat until crumbly and well browned. Mix in shallots and garlic and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of warm pie crust.
5. 5 Beat together eggs and cream in a medium bowl until well combined. Stir in cheese. Pour mixture over sausage mixture in pie crust. Sprinkle remaining 1 tablespoon parsley over the top.
6. 6 Bake in the preheated oven until crust browns and a knife inserted int the center comes out clean, about 45 to 60 minutes.

By Stephanie

Ingredients

• ✓ shallot
• vegetable oil
• asparagus
• green bell pepper
• okra
• grape tomato
• salt
• black pepper
• garlic powder
• white pepper
• chile powder
• cumin
• egg
• thai basil

Instructions

1. 1 Heat oil in a saute pan over medium-high heat. Saute asparagus, shallot, green pepper, and Chinese okra until shallot is translucent, 5 to 7 minutes. Add tomatoes, salt, black pepper, garlic powder, white pepper, chile powder, and cumin. Cook and stir until spices smell toasted, 1 to 2 minutes.
2. 2 Pour eggs into the pan; cook until edges start to dry, about 2 minutes. Flip mixture over and cook until set, 2 to 3 minutes more. Transfer to a plate and sprinkle Thai basil on top.

By ub40swaz

Ingredients

• ✓ shallot
• olive oil
• garlic
• fennel
• tomato
• white wine
• ouzo
• heavy cream
• mussel
• basil
• salt

Instructions

1. 1 Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
2. 2 Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
3. 3 Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

By DJ Williams

Ingredients

• ✓ shallot
• green bean
• olive oil
• white balsamic vinegar
• salt
• black pepper
• parsley
• garlic
• tomato
• feta cheese

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add beans and cook until soft, 10 to 15 minutes. Drain well.
2. 2 Whisk oil, vinegar, salt, and pepper together in a small bowl. Stir in parsley, shallot, and garlic.
3. 3 Combine beans and tomatoes in a large bowl. Pour dressing over top and mix to combine. Stir in feta. Allow to sit for 20 minutes before serving.

By Barbara Sauermann

Ingredients

• ✓ shallot
• mayonnaise
• garlic
• ground lamb
• breadcrumb
• fennel bulb
• oregano
• salt
• black pepper
• olive oil
• hamburger bun

Instructions

1. 1 In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 1 hour.
2. 2 Preheat grill for high heat.
3. 3 Mix together lamb, breadcrumbs, fennel, shallot, oregano, and salt. Form into 3/4-inch-thick patties, and sprinkle black pepper over each.
4. 4 Brush grate with olive oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.

By Maryellen

Ingredients

• ✓ shallot
• whole wheat penne pasta
• olive oil
• butter
• beef rib eye steak
• garlic
• soy sauce
• spinach
• sun-dried tomato pesto
• black olive
• feta cheese
• sunflower kernel
• parsley
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
2. 2 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
3. 3 Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
4. 4 Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

By Polo

Ingredients

• ✓ shallot
• olive oil
• beef stew meat
• onion
• garlic
• tomato
• cinnamon stick
• bay leaf
• rosemary
• nutmeg
• black pepper
• salt
• red wine
• vinegar
• ketchup

Instructions

1. 1 Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.
2. 2 Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.
3. 3 Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
4. 4 Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

By Allrecipes Member

Ingredients

• ✓ shallot
• black pepper
• salt
• raisin
• sugar
• curry powder
• saffron
• white wine
• tomato
• garlic
• onion
• olive oil
• butter
• chicken
• pepper
• salt
• all-purpose flour

Instructions

1. 1 Season flour with salt and pepper; coat chicken pieces with seasoned flour.
2. 2 Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
3. 3 Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

By librarylady

Ingredients

• ✓ shallot
• beef broth
• rosemary
• bay leaf
• oregano
• clove
• allspice
• cinnamon
• sugar
• white wine
• red wine vinegar
• tomato paste
• kosher salt
• garlic
• onion
• olive oil
• salt
• black pepper
• beef chuck roast

Instructions

1. 1 Gather all ingredients.
2. 2 Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
3. 3 Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
4. 4 Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
5. 5 Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
6. 6 Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.
7. 7 Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
8. 8 Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
9. 9 Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.
10. 10 The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
11. 11 Taste and adjust seasonings before serving.
12. 12 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ shallot
• salmon fillet
• salt
• pepper
• olive oil

Instructions

1. 1 Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51 degrees C).
2. 2 Place shallot into a plastic bag and lay salmon on top, skin-side down. Use a vacuum sealer to remove air and seal the bag, or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot; set the timer for 45 minutes.
3. 3 Remove the bag from the pot when the timer goes off. Remove salmon and pat dry. Remove and discard shallot.
4. 4 Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

By Bren

Ingredients

• ✓ shallot
• bay leaf
• black peppercorn
• white wine vinegar
• white wine
• heavy cream
• butter

Instructions

1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay

Ingredients

• ✓ shallot
• portobello mushroom
• olive oil
• butter
• white wine

Instructions

1. 1 Preheat grill for high heat.
2. 2 Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
3. 3 Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
4. 4 Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

By Allrecipes Member

Ingredients

• ✓ shallot
• garlic
• white pepper
• vermouth
• brie cheese
• phyllo dough
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
3. 3 Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.

By Merrittorious

Ingredients

• ✓ shallot
• bacon
• red bell pepper
• cream cheese
• milk
• pepperoncini

Instructions

1. 1 In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
2. 2 In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
3. 3 In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
4. 4 Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

By val

Ingredients

• ✓ shallot
• vegetable oil
• shrimp
• garlic
• olive oil
• lemon

Instructions

1. 1 Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.

By Ruppelig

Ingredients

• ✓ shallot
• swordfish steak
• orange bell pepper
• white wine

Instructions

1. 1 Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
3. 3 Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

By jtate

Ingredients

• ✓ shallot
• honey
• mustard
• salt
• olive oil
• lemon juice
• rice vinegar
• arugula

Instructions

1. 1 Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
2. 2 Place arugula in a bowl and drizzle dressing over greens; toss to coat.

By SandyG

Ingredients

• ✓ shallot
• olive oil
• red bell pepper
• white wine
• chicken broth
• sour cream

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
2. 2 When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

By Skapino

Ingredients

• ✓ shallot
• bacon
• olive oil
• brussels sprout

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add shallots and cook until soft.
3. 3 Add Brussels sprouts, cut side down. Cook, undisturbed until browned, turning once or twice, 7 to 9 minutes total.
4. 4 Add bacon and stir until heated through, about 1 minute.

By MARNZ01

Ingredients

• ✓ shallot
• olive oil
• sweet sausage
• gnocchi
• butter
• milk
• cheese blend
• basil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
3. 3 Arrange sausages atop shallot mixture.
4. 4 Bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
5. 5 Transfer sausages to a platter; cover and set aside.
6. 6 Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.
7. 7 Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping. Remove cheese sauce from heat, stirring occasionally to keep sauce smooth.
8. 8 Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.
9. 9 Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ shallot
• butter
• jasmine rice
• coconut milk
• water
• nutmeg
• black bean

Instructions

1. 1 Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.

By Kim

Ingredients

• ✓ shallot
• champagne vinegar
• pomegranate juice
• black pepper
• white sugar
• pomegranate seed

Instructions

1. 1 Whisk vinegar, pomegranate juice, shallot, pepper, and white sugar together in a bowl until sugar dissolves. Add pomegranate seeds, cover the bowl with plastic wrap, and refrigerate until chilled, about 1 hour.

By CJ

Ingredients

• ✓ shallot
• olive oil
• red wine vinegar
• honey
• mustard
• salt
• black pepper

Instructions

1. 1 Combine olive oil, red wine vinegar, shallots, honey, Dijon mustard, salt, and pepper in a jar with a lid. Shake until well combined.

By barbara

Ingredients

• ✓ shallot
• tilapia fillet
• carrot
• celery
• vermouth
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Create aluminum foil packets for each fillet. Place fish into the individual foil packets and place carrots and celery on top of each fillet. Divide vermouth and butter evenly between each pouch. Seal each foil packet and place on a baking sheet.
3. 3 Bake in the preheated oven until fish fillets flake easily with a fork, 15 to 20 minutes.

By alounsb2

Ingredients

• ✓ shallot
• peanut oil
• carrot
• green bean
• bok choy
• vegetable broth
• soy sauce

Instructions

1. 1 Heat oil in a wok over high heat. Add one ingredient after another, stir-frying each for the indicated amount of time: shallots for 3 minutes, carrots for 3 minutes, green beans for 2 minutes, and bok choy for 2 minutes. Add broth and simmer for 2 minutes. Stir in soy sauce and serve.

By Robyn Webb

Ingredients

• ✓ shallot
• garlic
• white wine
• heavy cream
• curry powder
• mussel
• butter
• parsley
• green onion

Instructions

1. 1 In a large saucepan, cook shallots and garlic in simmering wine until translucent.
2. 2 Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
3. 3 Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

By Kerry

Ingredients

• ✓ shallot
• butter
• jalapeno pepper
• cranberry jelly
• turkey
• cheddar cheese
• tortilla chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Melt butter in a skillet over medium heat; cook and stir shallots in the hot butter until softened, about 2 minutes. Stir jalapeno peppers into shallots and cook until fragrant, about 2 more minutes. Stir cranberry jelly into the shallots and peppers until melted.
3. 3 Mix shredded turkey with jalapeno-cranberry jelly mixture in a bowl until thoroughly combined. Arrange tortilla chips on the prepared baking sheet and fill each chip with 1 tablespoon turkey mix. Top each chip with 1/2 teaspoon of white Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.

By Amy Alden