61646 haricot casserole applewood bacon shallots Recipes

french haricots vert, olive oil, shallot, about 2 large, chopped, red wine vinegar, black pepper, salt

haricots verts, trimmed, bacon, chopped, sliced shallots (about 2 medium), toasted walnut oil, champagne vinegar, kosher salt, chopped walnuts, toasted, chopped fresh flat-leaf parsley

french haricots vert, trimmed (tiny green beans), butter, light brown sugar, olive oil, shallot , halved lengthwise and peeled, red wine vinegar (may sub balsamic vinegar), salt, black pepper, freshly ground , to taste

bacon, chopped and fried crispy, shredded cheddar cheese, fresh parsley, salt, cauliflower heads, cream cheese, sour cream, heavy cream, pepper

bacon, shallots, minced, garlic, minced, brown sugar, orange juice, balsamic vinegar, course grainy mustard, olive oil, salt

olive oil, yukon gold potatoes, quartered, bacon, shallots or 1 small garlic clove, minced, cider vinegar, water, fresh thyme leaves or 1/4 tsp dried thyme leaves, crumbled blue cheese

french haricots vert, apple-smoked bacon, diced, diced carrot, diced sweet onion, diced celery, chopped garlic, veal stock, dry red wine, flour, unsalted butter, softened, freshly grated nutmeg, salt and pepper, to taste, shallots, flour, old bay seasoning, paprika, cayenne pepper, salt and pepper

haricots verts, olive oil, chopped shallots (about 2 large), red wine vinegar, black pepper, salt

haricots verts or other thin green beans, trimmed, bacon slices, unsalted butter, bottled peeled roasted whole chestnuts, coarsely crumbled

haricot verts, whole, bacon, diced small, granuated garlic, balsamic vinegar (optional)

onion, finely chopped, olive oil, celery, finely chopped, carrot, finely chopped, french lentils (ideally puy lentils), vegetable broth, to cover, bouquet garni, sea bass fillets, smoked bacon , preferably applewood, sage, leaves removed, butter, thyme, parsley, black peppercorns, bay leaves, parsley, leaves removed, cleaned and chopped, tomato , concasse, heavy cream , stiffly beaten whipped, leaves sage, for garnish

onion, finely chopped, olive oil, celery, finely chopped, carrot, finely chopped, french lentils (ideally puy lentils), vegetable broth, to cover, bouquet garni sachet , recipe follows, chilean sea bass fillet, smoked bacon , preferably applewood, sage, leaves removed, butter, parsley, leaves removed, cleaned and chopped, tomato concasse, stiffly beaten whipped heavy cream, leaves sage, for garnish, thyme, parsley, black peppercorns, bay leaves, cheesecloth, twine

water, salt, divided, haricots verts, trimmed, champagne vinegar, chopped shallots, dijon mustard, honey, freshly ground black pepper, extravirgin olive oil

applewood bacon , fully cooked, chicken broth, frozen mashed potatoes, frozen soycotash or corn, pub cheese

dried haricot beans, unsmoked bacon , fore hock weighing about 1kg, olive oil, onion, chopped, carrot, chopped, turnips or 150 g swede, peeled, quartered and chopped, potatoes, peeled, halved and chopped, savoy cabbage or 250 g curly kale, garlic cloves, finely chopped, chopped fresh parsley

bacon slices, shallots, sliced, trimmed thin green beans, kosher salt

bacon, shallot, chopped, garlic, finely chopped, white wine vinegar or 1/4 cup champagne vinegar, fresh ground pepper, greens (such as dandelions , collard, or spinach, about 10 cups), pecan halves, toasted

bacon, cooked and crumbled, yellow squash, sliced, onion, chopped, butter, eggs, beaten, salt and pepper, cheddar cheese, shredded