Sentences with phrase «shallots because»

So I threw in some shallots because they make everything better.

I was going to make a version of Jack's mom's famous creamed spinach... top it with crispy shallots because they remind me of my dad and the infamous green bean casserole (his favorite thing).

I made two modifications due to my kitchen supplies — I cooked the whole thing in a large cast iron skillet (turned out beautifully, took about the same amount of time) and used shallots because I was out of green onions.

I used green onions instead of shallots because I didn't have any.

I had 10 % fat Buffalo Milk yogurt in the frig and this was exactly was was needed... I also added a large minced shallot because all creamy dressings need a zing!

Used shallot because had no scallion, 2 eggs, and I could not find my fennel in my crazy little kitchen so I used some Mexican Tarragon from my garden, which has a bit of an anise - ey taste.

Not exact matches

The changes I made were pretty basic: onions instead of shallots (since I always have them), upped the garlic (because, duh, more garlic always), upped the wine and added a little nooch for thickening.

Because peanut oil heats so high, it is very easy to overcook your shallots.

It's inspired by the creamy shallot dressing from my pan-seared chicken, orange, and walnut salad, but this one's even better because it's pink.

The balsamic vinaigrette sounds awesome and so easy because I have all of the ingredients (except for the shallot) already.

It's not the kind of soup you should scarf down, because peeling sunchokes is laborious and caramelizing shallots just so takes time!

- White button mushrooms instead of portabellas, because they're cheaper - Shallots instead of pearl onions, because the first grocery store I went to didn't have pearl onions - A local craft nut brown ale instead of wine for deglazing, because any reasonable quantity of red wine gives me a splitting headache the next day (and if you can't drink the alcohol you're cooking with, where's the fun in that?)

I used shallots in place of the yellow onion, simply because that's what was in the house.

FOR CHILI LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon salt

Had to improvise the sauce because there was no rosemary at the store, so did a shallots, white wine & sage one instead which tasted delicious.

I'm not sorry, though, because my favorite bread contains perplexing things like chocolate, bran, molasses, shallots and fennel seeds, things that any sane person would know are completely insane to intentionally put in the same place.

But Alyssa got a bunch of these teeny tiny root - things, and I immediately remembered a soup recipe I had pinned years ago that I had always wanted to try, mostly because it's topped with caramelized shallots.

I made it Low FODMAP by removing the shallots and onions, using water instead of broth, and — because too much zucchini always causes me tummy trouble — subsituted the better tasting yellow squash.

We headed to the Yard House for lunch (my technical break - fast / 1st meal of the day) where I ordered a lamb burger (no feta cream cheese because I'm dairy free, arugula, caramelized jalapeño shallot relish served separately so I could control my portion, a side of steamed of steamed veggies, and a small salad).

Spread some of the bean mixture on top (this is an open - faced sandwich, remember), then the squash and shallots, cabbage, slices of avocado, pickled peppers (I used only a couple because I am still learning to embrace really spicy food), and finally some cilantro.

I caramelized the shallots instead of roasting just because I love shallots that way, but I I did roast the garlic as instructed because I wouldn't have that any other way!

I added the shallot and tarragon vinegar to this dressing because I was using a milder blue cheese.

They are really good, and these shallots remind me of them, except the shallots get crispier I think, and maybe they are healthier because of the olive oil?

I used about half the lettuce called for in the recipe and used a shallot in place of the red onion, because that's what I had on hand.

I made it Low FODMAP by removing the shallots and onions, using water instead of broth, and — because too much zucchini always causes me tummy trouble — subsituted the better tasting yellow squash.

SERVES: 2 NOTES: This recipe makes extra sauce (almost all of my recipes do because extra sauce is obviously great to have on hand), so if you decided to double the squash, chickpeas, shallots etc., there would definitely be enough sauce for 4 servings.