104447 roasted shallot soup cheesy Recipes

fresh asparagus spears, trimmed, shallots, thinly sliced, extra-virgin olive oil, red wine vinegar, divided, salt and pepper to taste

poblano peppers, butter, all-purpose flour, cartons chicken broth, diced roasted chicken breast, whole kernel corn with peppers, black beans, shredded sharp cheddar cheese, shredded pepper jack cheese, ground cumin, garlic powder, salt and pepper to taste, tortilla chips, for topping

cremini or white mushrooms, thinly sliced, garlic cloves, minced, olive oil, unsalted butter, divided, dry white wine, roast chicken , skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock, whole milk, all-purpose flour, thyme leaves, grated parmigiano-reggiano, barilla no-boil egg lasagne noodles (less than a 9-oz package), coarsely grated gruyere (3 oz)

minced fresh thyme, divided, coarse kosher salt, garlic cloves, pressed, divided, beef tenderloin, well trimmed, olive oil, divided, plus additional for brushing, fresh chanterelle mushrooms, sliced (about 4 cups lightly packed), minced shallot, brandy, divided, whipping cream, all purpose flour, beef reduction, caramelized-shallot mashed potatoes, minced fresh italian parsley

different-colored beets, extra-virgin olive oil, diced shallot , plus 1/4 cup sliced shallots, balsamic vinegar, red wine vinegar, lemon juice, creme fraiche, prepared horseradish, heavy cream, kosher salt and freshly ground black pepper

olive oil, unpeeled beets , scrubbed, tops trimmed, shallots, peeled, pecan halves, red wine vinegar, garlic clove, minced, heads boston lettuce , torn, crumbled gorgonzola cheese (about 3 oz)

cubed peeled butternut squash, brown sugar, olive oil, salt, black pepper, shallots, peeled and halved lengthwise

venison roast (i used top round), thick cut bacon, tomato soup, brewed coffee (i used decaf instant), lipton onion soup mix, mccormick grill mates mccormick s montreal brand steak seasoning (low sodium ), garlic powder, dill weed, chili powder, salt, carrots, peeled and sliced lengthwise, new potatoes, white pearl onions, green onions, thyme, flour to make gravy

minced shallots (about 2 large), fresh lemon juice, sherry wine vinegar, grated lemon peel, dijon mustard, extra-virgin olive oil, slender asparagus , tough ends trimmed, lightly packed) arugula (about 5 oz), chopped fresh chives, freshly grated parmesan cheese (about 1 1/2 oz)

a 2- to 2 1/2-lb boned ve l loin (prefer bly n tur lly r ised) trimmed nd tied loosely t 1-inch interv ls with kitchen string, dijon-style mustard, fatback for covering the veal (about 6 oz), head of garlic, separated into cloves and peeled, shallots, peeled, dry white wine, chopped fresh tarragon plus tarragon sprigs for garnish, water

shallots, peeled , blanched in boiling water for 2 minutes, and halved lengthwise, garlic cloves, minced, olive oil, red bell pepper , cut into 1-inch pieces, yellow bell pepper , cut into 1-inch pieces, chopped fresh rosemary leaves or 1 tbsp crumbled dried , plus, if desired, rosemary sprigs for garnish, red potatoes , scrubbed and halved or, if large, quartered, whole chicken breast (about 1 1/2 lb), halved, fresh lemon juice, chicken broth

leg of lamb, purchased pesto sauce, shallots, peeled, heads radicchio, each cut into 3 wedges (do not core), basil sprigs

red potatoes (preferably about 1 inch in diameter), shallots , cut lengthwise into eighths (about 1 1/2 cups), olive oil, garlic cloves, unpeeled, kale (about 1 small bunch), rinsed and stems and tough ribs discarded, red-wine vinegar

string beans, shallots cut into 1/4-inch slices, extra-virgin olive oil, kosher salt, freshly ground black pepper

garbanzo beans (chickpeas), drained (about 3 cups), garlic cloves, peeled, shallots, bay leaves, preferably fresh, fennel seeds, extra-virgin olive oil, extra-virgin olive oil, garlic cloves, peeled, crushed, bay leaves, preferably fresh, shallots, sliced, swiss chard , center stems cut out, leaves coarsely torn, low-salt chicken broth

garlic cloves, salt, chopped fresh rosemary leaves, chopped fresh thyme leaves, freshly ground black pepper, olive oil, six 1 1/4-inch-thick veal rib chops (12 to 14 oz each), frenched if desired, shallots (about 3/4 lb), tomatoes (about 1 1/4 lb), sugar, drained kalamata olives, dry white wine, chicken broth, unsalted butter, soft polenta

red-skinned potatoes , cut into 3/4-inch pieces, carrots, peeled , cut into 2-inch pieces, shallots, peeled, olive oil, chopped fresh rosemary or 1 1/2 tsp dried

an 8- to 11 rib (3- to 4-lb) rack of venison, halved to form two 4- to 6-rib racks d y tough membr es trimmed, shallots, trimmed and peeled, vegetable oil plus additional for rubbing the venison, beef broth, red wine, water, juniper berries (available in the spice section of supermarkets), crushed lightly, cornstarch dissolved in 2 tbsp water, dried cranberries (available at specialty foods shops), balsamic vinegar