n pan; add blue cheese.
Stir until blue cheese is melted
Mix all ingredients together, except blue cheese.
Add blue cheese and mix to distribute evenly.
(Mixture will be very thick).
If you like, add a little more buttermilk.
Pour into large container and store in refrigerator.
It will keep indefinitely.
Blend lemon juice into milk [or use buttermilk if you have that on hand].
Mix mayo and sour cream and then add milk.
Add finely minced garlic to taste [you can also leave this out].
Add a splash of Worcestershire, or more to taste.
Add all the cheese you want, to taste [i always heaped in a lot of the best imported cheese i could find].
Refrigerate.
This will keep in the refrigerator for a month, but it probably won't last that long.
Mix together. (Blue cheese comes in 4 ounce brick, you need to crumble it with a fork.) Serve over crisp salad.
Not low-calorie, but delicious.
oth spinach and potatoes. Crumble blue cheese on top for the
ool completely.
Print the Blue's Cake Printable Templates, www
To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
Add remaining ingredients mixing thoroughly.
Must refrigerate for 24 hours before serving for best flavor.
For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
Serve nice and cold, adding salt and pepper to taste.
Cook Applewood Bacon halfway. Best when baked but you can fry. (If you don't have applewood sprinkle a small amount of brown sugar on bacon).
Put blue cheese, almond & small amount of pesto in bowl.
Make slit in the date and stuff with cheese mixture.
Wrap with bacon. (secure with toothpick if needed).
When you're ready to serve cook for 10 minutes on 325 or until bacon is cooked.
oftened.
Meanwhile, combine the blue cheese, cream and thyme in
fresh ground pepper, paprika, Pabst Blue Ribbon, and water.
Cook
ogether the softened butter and blue cheese until well mixed. Roll
Combine all ingredients, EXCEPT the blue cheese.
Divide ground beef evenly.
Press into a patty, remove center and create a deep well for the blue cheese. Add blue cheese to the well.
Place center portion on top of blue cheese and press into place, careful to completely cover the cheese.
Grill to desired doneness. Medium to medium rare is best.
urn them!
FOR THE BLUE CHEESE DRESSING:.
Mix the
Combine mayonnaise, sour cream and buttermilk, mixing well.
Add remaining ingredients mixing thoroughly.
Must refrigerate for 24 hours before serving for best flavor.
ote; This pasta salad is best when made the day before
Cut the cabbage in half then in quarters and cut out the cores.
Shred cabbage thinly in food processor or chop by hand.
Shred carrots (or used preshredded carrots in stead)and add to bowl with cabbage.
In a medium bowl, whisk together mayo, mustards, vinegar, celery salt, kosher salt, and pepper.
Pour over the grated vegetables and toss to moisten well.
Add crumbled blue cheese and parsley and toss together.
Cover the bowl and refrigerate for several hours to allow the flavors to meld.
Serve cold or at room temperature.
Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.
Blend mayonnaise, sour cream and Blue cheese.
Gradually stir in vinegar, Worcestershire sauce, sugar, salt, pepper and garlic.
Chill.
Excellent on sliced tomatoes and lettuce.
Mix and let stand several hours or overnight.
If not enough bite, add a few drops of vinegar.
If too \"bitey\" add a little sugar.
op, covering any hint of blue or pink filling -- or be