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Ingredients

• ✓ shallot
• beet
• parsley
• olive oil
• balsamic vinegar
• red wine vinegar
• salt
• pepper
• feta cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Wrap each beet individually in aluminum foil and place onto a baking sheet.
3. 3 Roast beets in preheated oven until tender when pierced with a fork, 45 minutes to 1 hour. Let beets cool until easy to handle; peel and slice into 1/4-inch slices.
4. 4 While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
5. 5 Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.

By Shandeen Gemanis

Ingredients

• ✓ shallot
• red cabbage
• red bell pepper
• ginger
• basil
• mayonnaise
• lemon
• olive oil
• wasabi paste
• peppercorn
• pine nut
• sunflower kernel

Instructions

1. 1 Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

By Lynn Pennec

Ingredients

• ✓ shallot
• lime
• soy sauce
• chicken broth
• chicken breast
• olive oil
• anchovy paste
• white sugar
• salt
• black pepper
• garlic
• cilantro

Instructions

1. 1 Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
2. 2 In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

By M Woods

Ingredients

• ✓ shallot
• seashell pasta
• mayonnaise
• sour cream
• lemon juice
• dijon mustard
• dill weed
• black pepper
• shrimp
• celery
• cucumber
• tomato
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
2. 2 Combine mayonnaise, sour cream, lemon juice, mustard, dill, and black pepper in a serving bowl. Gently stir in cooled pasta, shrimp, celery, cucumber, tomatoes, and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

By Krazykhat

Ingredients

• ✓ shallot
• red wine vinegar
• white balsamic vinegar
• garlic
• lemon juice
• mustard
• parsley
• chive
• cilantro
• dill
• olive oil
• asparagus
• corn
• zucchini
• yellow squash
• green onion
• red bell pepper
• red onion
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 To make the dressing: Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
3. 3 Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
4. 4 Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
5. 5 Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
6. 6 Drizzle vinaigrette over the vegetable mixture and toss to coat.
7. 7 Serve and enjoy.

By Celeste

Ingredients

• ✓ shallot
• pork loin roast
• barbecue sauce
• chicken broth
• soy sauce
• vegetable oil
• sugar
• steamed bun

Instructions

1. 1 Mix pork, barbecue sauce, broth, shallots, soy sauce, oil, and sugar together in a glass or ceramic bowl. Cover and marinate in the refrigerator for at least 6 hours.
2. 2 About three hours before the meat has finished marinating, follow Steps 1 through 4 in the Chinese Steamed Buns recipe to make dough. (This should take about 4 hours, so the dough will be ready when the pork has been cooked and shredded.)
3. 3 When pork has finished marinating, preheat an outdoor grill for medium heat and lightly oil the grate. Cut 24 small squares of waxed paper.
4. 4 Remove pork from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook pork on the preheated grill until an instant-read meat thermometer reaches 145 degrees F (63 degrees C), 10 to 15 minutes. Allow to cool, then shred or finely chop meat.
6. 6 Shape dough into 24 balls. Roll each ball into a circle and place 1 tablespoon pork in the center. Wrap dough up and over filling, then pinch to seal the edges. Place each bun, seam-side down, onto a waxed paper square; let stand until doubled in volume, about 30 minutes.
7. 7 Bring water to a boil in a wok over high heat. Reduce the heat to medium and maintain a boil. Insert a steamer basket or place a steamer plate onto a small wire rack in the middle of the wok. Working in batches and leaving the outer 2 inches of the steam basket uncovered, place buns (on waxed paper) into the steamer basket, spacing them 1 to 2 inches apart. Cover the wok and steam for 15 to 20 minutes.
8. 8 Remove the lid, then turn off the heat. (If you remove the lid after turning off the heat, condensation from the lid will drip onto the surface of the buns, causing yellowish blisters.) Remove buns from the wok.
9. 9 Repeat Steps 6 and 7 to steam remaining buns, adding more water to the wok as needed.

By Carol Chung Chi Wa

Ingredients

• ✓ shallot
• fermented black bean
• vegetable oil
• thai chile
• ginger
• garlic
• tamari
• rice wine
• brown sugar
• sichuan pepper
• five-spice powder
• sesame oil

Instructions

1. 1 Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
2. 2 Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients.
3. 3 Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
4. 4 Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

By Buckwheat Queen

Ingredients

• ✓ shallot
• vegetable oil
• chicken breast
• carrot
• garlic
• ginger
• bell pepper
• pineapple chunk
• water
• soy sauce
• cornstarch
• white vinegar
• red pepper flakes

Instructions

1. 1 Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
2. 2 Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

By Jennifer Landry

Ingredients

• ✓ shallot
• shrimp
• ground beef
• ginger root
• green onion
• napa cabbage
• soy sauce
• sesame oil
• salt
• white pepper
• white sugar
• gyoza wrapper
• potsticker wrapper
• vegetable oil
• water

Instructions

1. 1 To make the filling: Place shrimp in a food processor, and process until shrimp are finely ground; transfer into a large bowl and set aside. Working in batches, process ground beef until fine, add to ground shrimp. Add ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt, white pepper, and white sugar to shrimp and beef mixture; mix thoroughly until well combined.
2. 2 To fill the potstickers: Place a wrapper on the work surface and add a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the potstickers.
3. 3 Heat oil in a large nonstick skillet with a lid over medium heat. Place potstickers into hot oil, flat-side down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn dumplings over, and pour water over them. Cover the pan with a lid and let dumplings steam until water has nearly evaporated and dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let potstickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

By Ayeen

Ingredients

• ✓ shallot
• rice wine
• soy sauce paste
• soy sauce
• sugar
• white pepper
• ground pork
• pickled cucumber
• vegetable oil
• garlic
• ginger
• star anise
• water
• sesame oil
• green onion

Instructions

1. 1 Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
2. 2 Mix ground pork with brine from cucumbers together in a bowl.
3. 3 Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
4. 4 Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
5. 5 Top pork mixture with sesame oil and green onions.

By CollinW

Ingredients

• ✓ shallot
• red thai chile pepper
• green onion
• ramen noodle
• spinach
• chile oil
• rice vinegar
• chicken stock
• sweet bean paste
• miso paste
• sake
• tahini
• soy sauce
• ground pork
• ginger
• garlic
• doubanjiang
• sesame oil

Instructions

1. 1 Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
2. 2 Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
3. 3 Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

By Kristy Walker

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
• 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
• 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