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Beef Tenderloin With Roasted Shallots
Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. In a large saucepan, ... [... more]
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Roasted Asparagus with Shallots
Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking sheet. Bake ... [... more]
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Pomegranate Relish
Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro. Pomegranates, ... [... more]
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Avocado and Cilantro Soup
In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have ... [... more]
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Argentinean Chimichurri
Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in ... [... more]
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Venison Bacon Burgers
Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to ... [... more]
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Hasenpfeffer (Rabbit Stew)
Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to skillet. Heat to boiling, ... [... more]
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Pan-Seared Chicken Breasts with Shallots
Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, ... [... more]
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Roasted Red Onions Stuffed With Mascarpone Cheese
Cut both ends off onions and place onto a baking sheet. Roast in preheated oven until centers are soft, about 15 minutes. Remove, and let onions cool. Peel onions and remove center core leaving 1/2 inch outer shell intact. Mince the center flesh ... [... more]
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Ham and Swiss Salad with Red Currants
Toss together the romaine, arugula, mushrooms, tomatoes, shallot, currants, Swiss cheese, and ham in a large salad bowl. Whisk together the balsamic vinegar, olive oil, salt, and pepper in a small bowl until mixed. Pour over the salad and toss to ... [... more]
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Double-Apricot Glazed Ham
Place apricots and broth in microwave-safe measuring cup. Microwave on HIGH for 2 minutes. Let cool. Remove apricots and cut into strips. Reserve broth. Mix apricots, sugar and 1/4 cup reserved broth. Place ham in roasting pan. Bake at 325 ... [... more]
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