Eggs Shallots - Recipes - Page 5

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Results 41 - 50 of 311 for eggs shallots

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41. JULIA CHILD'S EGGPLANT AND CHEESE QUICHE

Peel eggplant and cut in ... Toss in the shallots or scallions and garlic, shaking ... beat together the eggs, pepper, nutmeg and cream. ... until puffed and brown.

42. POTATO, GREEN BEAN, AND BACON SALAD

Boil or steam potatoes in ... cup. Add the shallot, garlic, and vinegar; mix ... quarter or slice eggs and add to platter. Crumble ... Serves 6 to 8.

43. BEEF WELLINGTON

Heat oven to 425 degrees. ... of pastry with egg and water mixture. Bake 30 ... ingredients until tender and liquid is absorbed. Serves 8 to 10.

44. TONY'S FILLET STEAK IN PHYLLO

Season steaks lightly with salt ... Add onion and shallot and saute until translucent. Reduce ... completely evaporated. Combine egg yolk, lemon juice, mustard, salt, ... more quickly). Adjust seasoning.

45. POACHED EGGS AND SMOKED SALMON IN DILL CREPES WITH BEURRE

BLANC Dill Crepes: 1/2 tsp. ... Corn oil 1 egg 1 egg yolk 1/2 c. ... salmon. Crack the eggs into the simmering water and ... for the poached eggs.

46. SEAFOOD QUICHE

Saute minced scallions or shallots in butter. Add seafood and ... bowl, combine the eggs with cream, salt, pepper and ... 30-35 minutes. Serves 8.

47. CHICKEN BREASTS WITH CHAMPAGNE SAUCE

Season and lightly flour the ... pan, saute mushrooms, shallots and garlic until tender, not ... longer. Beat the egg yolk; add the cream to ... wild rice. Serves 8.

48. FILET MIGNON WITH BEARNAISE SAUCE

Combine vermouth, vinegar, 1 tablespoon of the shallots and tarragon. Bring to a ... Preparation 25 minutes, total time 35 minutes. Two servings.

49. COLD PORK ON RED CABBAGE WITH SHALLOTS

Cut pork into thin strips. For dressing, put egg yolk, mustard, vinegar, cumin and ... cook bacon and shallots in large skillet until bacon ... the dressing. Serves 4.

50. LAMB FILLET IN CREAM SAUCE

Cut the lamb into 1" ... lamb with the shallots. Do not allow the ... Beat together the egg yolks and cream and stir ... if necessary. Serves 4.

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