1093 points bonne Recipes

russet potatoes, peeled and cut into 2 inch pieces, green cabbage, shredded, low-fat cream cheese, softened and cut into chunks, butter, cut into small pieces, green onion, chopped, bonnes herbs or 1/2 tsp other french herb seasoning mix, salt and pepper, cheddar cheese

swiss cheese, diced, potatoes, boiled, peeled, and cubed, celery, chopped , include top of stalks, nuts, chopped, mayonnaise, prepared mustard, worcestershire sauce

butter, sole fillets, lemon juice, dry sherry, chopped onions, chopped mushroom, salt , to taste, flour, cream

diced honey-cured bacon, white onion, diced, carrot , julienned (cut into narrow strips), white button mushrooms, sliced, peas (thawed if frozen ), chicken breasts, skin on , wing still attached, salt & freshly ground black pepper, vegetable oil, garlic cloves, thinly sliced, dry white wine, roasted chicken stock (see note ), cold butter , cut into pieces, chopped fresh thyme, plus 4 sprigs for garnish, chopped fresh parsley

cod fish fillets (scallopini size), hellmann mayonnaise, parmesan cheese, breadcrumbs, butter (optional), chopped parsley, paprika

bacon, butter, roasting chickens , trussed and buttered, peeled white onions (about 1-inch diameter), boiling potato, salt, bouquet garni, made with 4 parsley sprig, 1/2 bay leaf, and 1/4 tsp thyme

graham cracker tart shells, less-fat cream cheese, softened, lemon curd, white chocolate, chopped and melted (such as ghirardelli), wild blueberry preserves (such as bonne maman), candied lemon peel (optional)

red cherry jam (such as bonne maman), dutch process cocoa, sugar, salt, water, sugar, fresh bing or tart cherries, pitted and halved

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

bananas, mashed, splenda sugar substitute, natural applesauce, all-purpose flour, whole wheat flour, salt, baking soda

soy sauce, cornstarch (3 points), garlic cloves, minced, beef round steak , cut into thin strips, water, soy sauce, cornstarch (2 points), splenda sugar substitute, diced red peppers, olive oil, divided, carrots, thinly sliced, green onion, cut into 2 inch pieces (separate the white from the green )

extra virgin olive oil, divided, shallot, finely chopped, button mushrooms, thinly sliced, butter, divided, all-purpose flour, dry white wine, chicken stock, cream, freshly grated nutmeg , to taste, salt & freshly ground black pepper, hot sauce, prosciutto, garlic clove, grated, fresh thyme sprigs, leaves chopped, fresh basil leaves, chopped, baguette, split and halved, sea scallops , trimmed of any connective tissue and patted dry, plain breadcrumbs, fresh parsley leaves, chopped, garlic clove, cracked from skin, triple washed spinach, stems removed

dozen oysters (in their liquor), butter, unsalted, butter , for ramekins, flour, dry white wine, green onion, chopped, parsley, minced, salt, white pepper, lump crabmeat, swiss cheese, grated, romano cheese, grated, mozzarella cheese, grated, dry breadcrumbs, finely grated

leeks, salted butter, potatoes, water , plus, water, toasted french bread, salt and pepper

vegetable oil cooking spray, plain or almond biscotti, broken into 1-inch pieces (5 to 6 oz), unsalted butter, chopped into 1/2-inch pieces, chilled, unsweetened cocoa powder, dark brown sugar, raspberry jam or preserves, such as bonne maman, semisweet chocolate chips , such as ghirardelli, mascarpone, at room temperature (8 oz), sour cream, at room temperature (8 oz), eggs, at room temperature, granulated sugar, pure vanilla extract, special equipment : 1 7-by-10 3/4-inch nonstick metal baking pan

extra-virgin olive oil, divided, shallot, finely chopped, button mushrooms, thinly sliced, butter, divided, all-purpose flour, dry white wine, chicken stock, cream, freshly grated nutmeg , to taste, salt and freshly ground black pepper, hot sauce, prosciutto, garlic, grated, fresh thyme sprigs, leaves chopped, fresh basil leaves, chopped, baguette, split and halved, sea scallops , trimmed of any connective tissue and patted dry, plain bread crumbs, handful parsley leaves, chopped, garlic, cracked from skin, triple washed spinach, stems removed

sweet (vidalia or walla walla) onions, sliced thin, butter, flour, milk, eggs, salt, pepper, grated nutmeg

all-purpose flour, splenda sugar substitute, cinnamon, salt, nutmeg (less if grating your own), vanilla extract, eggs, beaten (it is okay to use egg beaters here), low-fat milk (bring almost to boiling point) or 3 cups 2% , scalded (bring almost to boiling point), bread, cubes (i use day old italian bread leftovers), raisins (optional) or 1/2 cup dates (optional), butter or 2 tbsp margarine