304502 julia grated sauteed butter shallots Recipes

butter, shallots, celery, extra virgin olive oil, arborio rice, vegetable stock, lemon , zest of, lemon juice , freshly squuezed, dried rosemary, parmesan cheese, freshly grated, heavy cream, butter, salt and pepper

very cold butter, shallot, minced, beer, cider vinegar, fresh lemon juice, cayenne pepper, drops hot pepper sauce (i use peri-peri), fresh parsley, chopped, salt, pepper

entrecote steaks, butter, shallots, finely chopped, red wine, demi-glace or 200 ml beef stock, chopped parsley, salt, black pepper

butter, shallot, finely sliced (i would use two (or more), grain white rice, kosher salt, white wine, chicken stock, water

butter, shallot, diced, granny smith apple, diced, hard cider (woodchuck grammy smith works best), shredded sharp cheddar cheese (more or less for desired thickness ), corn starch, cubed apples (for dipping ) tossed in lemon juice or soda water, cubed loaves french baguette or other crusty bread (for dipping), fondue pot (i use a cuisinart 1, ca. $25)

butter, shallots, peeled , with roots intact, sugar, red wine vinegar, salt, pepper, parsley, finely chopped

unsalted butter 2 tbsps, shallot 2 diced, button mushroom 1 lb, beef broth 1/2 cup, salt 1/2 tsp to taste, black pepper 1/4 tsp to taste, we use any mushroom we want at the time and it still turns out good. and i always add a splash or two of red wine before the broth & let the alcohol cook off a little.

pie crusts, powdered sugar, cream cheese, softened, cool whip, peanut butter, powdered sugar

beets, butter, fresh lemon juice, salt and pepper, chopped fresh dill or parsley

butter, shallots, minced, garlic clove, minced, basmati rice, fat-free low-sodium chicken broth, dry white wine, fresh parmesan cheese, grated, fresh parsley, minced, black pepper, sea salt

chicken, unsalted butter, shallot, minced, dry white wine, heavy cream, sea salt (fleur de sel), freshly ground black pepper, fresh thyme, lemon verbena, cardamom pods, chicken legs (reserved from chicken above), foie gras, caul fat, baby leeks, trimmed, asparagus spears, trimmed, butter, minced thyme leaves, minced shallots, summer truffle, fine herbs pluches ( chervil, parsley, thyme, tarragon, and chives), fleur de sel, for garnish, chicken jus (reserved from cooking), red wine reduction, port wine reduction, foie gras fat (from rendering)

butter, shallots, peeled, madeira, canned low-salt chicken broth, honey

extra virgin olive oil, sweet butter, shallot, peeled and thin sliced, water, see recipe, salt and pepper

butter, shallot, finely sliced, grain white rice, kosher salt, white wine, chicken stock, water

butter, shallot, very thinly sliced, eggs, salt and freshly ground black pepper, soft herb-flavored cheese, crumbled (recommended : boursin), green peas

butter, shallots or pearl onions, peeled root ends intact, superfine sugar, red or white wine or port

butter, shallots, thinly sliced, sugar, yukon gold potatoes, peeled and cut into 2 pieces (8 cups) *russet or red potatoes can be substituted, however the yukon gold potatoes give a golden color to the casserole., light cream cheeses, light sour cream, salt, black pepper