Get the latest Shallot flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/shallot Bon Appetit Magazine: January 2010 Issue http://www.grouprecipes.com/108031/guacamole-with-basil-and-shallots.html I made my dad one of his favourite Christmas confections - fruitcake - out of another one of his favourites - home made mincemeat! This sucker took up a whole 10" springform with barely any room to spare, and clocked in at just over 6 lbs. It's a combination of two recipes from historic Toronto Star clipouts! Mizz R, if you're wondering by the way, is me! The mincemeat recipe is also on this site: http://www.grouprecipes.com/107940/mizz-rs-big-bad-mincemeat.html http://www.grouprecipes.com/107941/mizz-rs-big-bad-christmas-cake.html This vegan mincemeat mixture was originally made for my Big Bad Christmas Cake this year, but it can also be used for several pies, it makes about 5 cups but you'll only need 3 cups for the cake (if you choose to make it) and the remainders keep very well. http://www.grouprecipes.com/107940/mizz-rs-big-bad-mincemeat.html Heat Wave: The Best Chile Pepper Magazine Edited by Dave Dewitt and Nancy Gerlach http://www.grouprecipes.com/107820/grilled-flank-steak-with-pecans-black-beans-and-cilantro.html Great side dish! http://www.grouprecipes.com/106795/brussel-sprout-hash-with-carmelized-shallots.html My daughter loves Hummus and she just takes this and puts it on a slice of bread and adds some tomatoes and eats. This is one of those recipes where you go by what looks and taste right to you. http://www.grouprecipes.com/106630/italian-style-hummus.html A tasty way to prepare/dress up brussels sprouts. Adapted from Fine Cooking. http://www.grouprecipes.com/106607/roasted-brussels-sprouts-with-brown-butter-and-lemon.html Sick of turkey yet!! try this!! http://www.grouprecipes.com/106573/black-cherry-pork-chops.html If you want your turkey cooked in under 2 hours, this is an interesting concept from CL. (I don't care for the skin anyway.) "Although this turkey is cooked at an unusually high temperature (hence, the term "blast furnace"), you'll be amazed how tender and juicy it is. The skin blackens somewhat, but it is discarded. The rock-salt layer in the roasting pan cuts down on any grease that may splash in the oven. Surprisingly, the salt doesn't add any sodium to the recipe." http://www.grouprecipes.com/106201/blast-furnace-roasted-turkey.html If you want your turkey cooked in under 2 hours, this is an interesting concept from CL. (I don't care for the skin anyway.) "Although this turkey is cooked at an unusually high temperature (hence, the term "blast furnace"), you'll be amazed how tender and juicy it is. The skin blackens somewhat, but it is discarded. The rock-salt layer in the roasting pan cuts down on any grease that may splash in the oven. Surprisingly, the salt doesn't add any sodium to the recipe." http://www.grouprecipes.com/106201/blast-furnace-roasted-turkey.html