Type what you have

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
• 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
• balsamic vinegar
• chicken breast
• goat cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
3. 3 Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
4. 4 Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
5. 5 Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

By Amber Maechler

Ingredients

• ✓ shallot
• olive oil
• baby spinach
• kosher salt
• black pepper

Instructions

1. 1 In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

By motherteresa

Ingredients

• ✓ shallot
• sugar snap pea
• olive oil
• thyme
• kosher salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread sugar snap peas in a single layer on a baking sheet and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. 3 Bake in the preheated oven until tender yet firm, 6 to 8 minutes.

By CJCOLLINS

Ingredients

• ✓ shallot
• butter
• white wine
• mussel
• parsley
• black pepper

Instructions

1. 1 In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
2. 2 Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
3. 3 Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

By STEPHANO

Ingredients

• ✓ shallot
• cooking spray
• hazelnut
• hazelnut
• butter
• brussels sprout

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.
3. 3 Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.
4. 4 Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.
5. 5 Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.
6. 6 Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until just tender, about 5 minutes.
8. 8 Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.

By Richard Denker

Ingredients

• ✓ shallot
• cooking spray
• brown sugar
• horseradish
• black pepper
• filet mignon steak

Instructions

1. 1 Set an oven rack about 3 inches from the heat source and preheat the oven's broiler. Lightly spray a broiler pan with cooking spray.
2. 2 Combine brown sugar, horseradish, shallot, and pepper in a small bowl.
3. 3 Place steaks on the prepared broiler pan and spread 1/2 of the brown sugar mixture over top.
4. 4 Broil in the preheated oven for 5 minutes. Turn steaks, spread remaining brown sugar mixture over top, and broil to desired degree of doneness, 5 to 9 minutes longer.

By TJ Pelt

Ingredients

• ✓ shallot
• tomatillo
• green chile pepper
• cilantro
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place tomatillos, shallots, green chile peppers, cilantro, jalapeño, garlic, and salt in a food processor. Pulse until coarsely chopped. Pour salsa into a serving bowl; cover and chill in the refrigerator until serving.

By BOYS1

Ingredients

• ✓ shallot
• cod loin
• salt
• black pepper
• lemon
• butter

Instructions

1. 1 Fill a large pot with water. Attach an immersion circulator to the pot. Set the temperature to 130 degrees F (54 degrees C) and the timer to 35 minutes.
2. 2 Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and 2 lemon slices.
3. 3 Divide shallot slices between 2 resealable plastic bags. Place a cod loin on top of shallot slices. Close the bags, leaving 1 small corner open.
4. 4 Lower the bags into the preheated water and submerge until all the air has been expelled. Close the corners and turn on the timer.
5. 5 Remove the bags when the timer goes off. Carefully transfer cod to serving plates. Drizzle 1 tablespoon cooking liquid from each bag over each loin. Garnish with extra lemon slices.

By Bren

Ingredients

• ✓ shallot
• macaroni
• cheese
• olive oil
• ham
• vermouth
• pea

Instructions

1. 1 Follow recipe for Creamy Macaroni and Cheese.
2. 2 Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ shallot
• butter
• garlic
• bourbon
• parsley
• lemon zest
• salt

Instructions

1. 1 Melt 3 tablespoons butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
2. 2 Add shallot and garlic and saute until soft, about 5 minutes. Whisk in bourbon until combined, then cook until reduced, 2 to 3 minutes. Remove from the stove and cool to room temperature, about 10 minutes.
3. 3 Combine remaining 3 sticks plus 5 tablespoons butter, parsley, and lemon zest in a mixing bowl. Add cooled bourbon-butter mixture and beat with an electric mixer until smooth. Season with salt.
4. 4 Transfer butter to a sheet of waxed paper and roll into a log. Refrigerate until fully chilled, 2 to 3 hours. Use as desired.

By halluciphen

Ingredients

• ✓ shallot
• ground turkey
• mayonnaise
• steak sauce
• parsley
• garlic salt
• black pepper
• cooking spray

Instructions

1. 1 Grate shallot with a medium plane of a grater into a large bowl. Be sure to collect the juice. Add turkey, mayonnaise, steak sauce, and parsley. Mix gently with your hands until fully incorporated. Divide into 4 equal portions and gently form into patties. Season tops with garlic salt and pepper.
2. 2 Spray a large skillet with cooking spray and place over medium-high heat. When the pan is hot, place in burgers, seasoned-sides down. Season the opposite sides with more garlic salt and pepper. Cook until browned, 4 to 5 minutes. Flip; continue to cook until no longer pink, 4 to 5 minutes more.

By FrackFamily5 CACT

Ingredients

• ✓ shallot
• chestnut
• brussels sprout
• sea salt
• black pepper
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Arrange chestnuts and Brussels sprouts in a baking dish (see Cook's Notes). Sprinkle shallots over chestnuts and Brussels sprouts and season with salt and black pepper. Sprinkle brown sugar over mixture and dot with butter.
3. 3 Roast in the preheated oven, stirring twice, until browned and crispy, about 40 minutes.

By Escapechef

Ingredients

• ✓ shallot
• fennel seed
• butter
• fennel green
• black pepper
• salt
• oyster

Instructions

1. 1 Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
2. 2 In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
3. 3 Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
4. 4 Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

By Barrett

Ingredients

• ✓ shallot
• olive oil
• lemon
• sea scallop
• salt
• black pepper
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
2. 2 Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
3. 3 Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

By RACH7H

Ingredients

• ✓ shallot
• green bean
• garlic
• almond
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.

By Autumnswirl

Ingredients

• ✓ shallot
• olive oil
• chicken broth
• thyme
• black pepper
• salt
• potato
• evaporated milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
3. 3 Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
4. 4 Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

By Robyn Webb

Ingredients

• ✓ shallot
• chestnut
• brussels sprout
• butter
• nutmeg
• salt
• black pepper

Instructions

1. 1 Score the flat side of each chestnut with an X. Place chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot and allow to cool slightly.
2. 2 Peel outer shell and brown skin off cooled chestnuts. Return chestnuts to the pot and boil again over medium heat until tender, 20 to 25 minutes. Drain and set aside.
3. 3 At the same time, bring another large pot of lightly salted water to a boil. Add Brussels sprouts and cook, uncovered, until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.
4. 4 Transfer cold Brussels sprouts to a colander and drain well.
5. 5 Melt butter in a skillet over medium heat. Add shallots; cook and stir until shallots have softened and turned translucent, about 5 minutes. Stir in chestnuts and Brussels sprouts. Season with nutmeg, salt, and pepper. Continue to cook, stirring occasionally, until heated through, about 5 minutes.

By Tallgirl6234

Ingredients

• ✓ shallot
• evaporated cane sugar
• kosher salt
• black pepper
• garlic
• thyme
• duck leg
• duck wing
• duck fat

Instructions

1. 1 Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
2. 2 Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
3. 3 Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
4. 4 Preheat oven to 225 degrees F (110 degrees C).
5. 5 Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
6. 6 Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
7. 7 Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

By brujakitty

Ingredients

• ✓ shallot
• dijon mustard
• vegetable oil
• garlic
• cauliflower
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
3. 3 Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

By TunaFishTaco

Ingredients

• ✓ shallot
• portobello mushroom
• olive oil
• garlic
• chardonnay wine
• pesto
• pine nut
• 3-cheese blend

Instructions

1. 1 Remove stems from mushrooms and finely chop stems.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
5. 5 Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

By Larry Short

Ingredients

• ✓ shallot
• butter
• sugar
• corn kernel
• water
• whipping cream
• nutmeg
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

By Ann

Ingredients

• ✓ shallot
• olive oil
• garlic
• red bell pepper
• yellow bell pepper
• quinoa
• vegetable broth
• parsley

Instructions

1. 1 Heat oil in a 2-quart saucepan over medium-high heat. Add shallot and garlic and cook for 2 minutes, stirring occasionally. Add peppers and quinoa and cook for 2 minutes, stirring occasionally.
2. 2 Stir in broth and heat to a boil, then reduce heat to low. Cover and cook until quinoa is tender and the liquid is absorbed, about 20 minutes. Stir in parsley; season if desired.

By Swanson

Ingredients

• ✓ shallot
• bacon
• butter
• asparagus
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Drain grease.
3. 3 Add butter to the skillet and let melt. Stir in asparagus and shallot, then season with salt and pepper. Cover and cook, stirring occasionally, until asparagus is tender, about 5 minutes.
4. 4 Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

By Kathi Richards Smith

Ingredients

• ✓ shallot
• filet mignon steak
• olive oil
• onion powder
• salt
• pepper
• bacon

Instructions

1. 1 Place oven rack in its highest position. Set oven to Broil.
2. 2 Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
3. 3 Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

By chef in the making

Ingredients

• ✓ shallot
• butter
• all-purpose flour
• milk
• vegetable broth
• cream cheese
• nutmeg
• black pepper

Instructions

1. 1 Melt butter in a pot over medium heat. Cook shallots in the melted butter until soft and translucent, about 5 minutes. Stir in flour and mix until it forms a paste. Whisk in milk, 2 tablespoons at a time. Cook, stirring constantly, until a thick roux forms, about 2 minutes.
2. 2 Pour in vegetable broth a little at a time and keep simmering, 3 to 5 minutes. Stir in ramps and simmer for 5 minutes. Stir in cream cheese and allow to melt. Season with nutmeg and pepper.

By Marianne

Ingredients

• ✓ shallot
• butter
• pointed cabbage
• vegetable broth
• brown sugar
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Melt butter in a pot and saute shallot until soft and translucent, about 5 minutes. Add pointed cabbage, stir, and cook for 2 to 3 minutes. Pour in vegetable broth and season with brown sugar, salt, and pepper.
2. 2 Cover pot and simmer on low heat for 15 minutes. Season with balsamic vinegar.

By friederike

Ingredients

• ✓ shallot
• butter
• russet potato
• kosher salt
• white pepper
• cayenne pepper
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Wrap each potato in aluminum foil; place on a baking sheet. Poke holes in potatoes using a small knife.
3. 3 Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
4. 4 Let potatoes cool to room temperature. Unwrap; place potatoes on a plate. Cover the plate with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
6. 6 Shred potatoes (with skins on) into a large bowl using a cheese grater. Add shallots potatoes, salt, white pepper, and cayenne pepper; toss with two forks until well combined.
7. 7 Add Cheddar cheese; mix well. Gently toss in sour cream until barely combined.
8. 8 Transfer mixture to the prepared baking dish, piling it high, then patting it down very lightly.
9. 9 Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

By John Mitzewich

Ingredients

• ✓ shallot
• pork tenderloin
• dijon mustard
• oil
• butter
• marsala wine
• heavy cream
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish.
2. 2 Coat pork tenderloins generously with ¼ cup Dijon mustard. Heat 1 tablespoon oil in a large skillet over medium-high heat; brown tenderloins, turning to evenly brown. Transfer tenderloins to the prepared baking dish.
3. 3 Bake in the preheated oven for 20 minutes; flip and continue baking until desired doneness, about 20 minutes more.
4. 4 Meanwhile, melt butter in the same skillet over medium heat. Add shallots; cook until soft. Stir in Marsala, cream, and 1 tablespoon Dijon mustard; cook until reduced by half.
5. 5 Slice tenderloins; place on a serving dish. Spoon sauce over pork; serve.

By KOALAGIRL