In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.Refrigerate. ...
Process vinegar, mustard, shallot, garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until shallot and garlic are finely chopped-about 15 seconds.Keep blender running and add oi ...
Beat all ingredients together until well blended.Chill and serve.How quick can you get. ...
In the food processor, pulse preserves and peppers until finely chopped. Pour into 4 half pint jars and store in fridge until ready to serve.For Dip: Combine cheeses and spread on serving plate. Top ...
Put green bell pepper, olives, chives, garlic and mayonnaise in blender. Cover and run at low speed.Add remaining ingredients and process at high speed until coarsely chopped. Chill in refrigerator. ...
Combine in a large sealable plastic bag garlic, lemon juice, 1/4 cup olive oil, allspice, cinnamon and pepper. Seal bag and mix well.Cut meat into 1\" cubes and place cubed meat in bag with marinade ...
Melt butter in a sauce pan.Stir in flour and salt.Add milk and cheese and stir until melted.Pour over cordon bleu and serve. ...
Special equipment: kitchen twine.Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rose ...
In a skillet, heat oil over medium heat. Add onion, garlic and ginger and cook for 2-3 minutes, or just until softened. Add mango, pepper, lime juice, sugar, cumin and salt. Cook, stirring occasiona ...