n pan; add blue cheese.
Stir until blue cheese is melted and smooth
qually among tortillas. Top with blue cheese, Red Onion Salsa and lettuce
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.
Place chicken breasts in the crock pot.
Pour chicken stock and wine on top of filets.
Top with sliced pears and dot with 2 tablespoons of butter.
Cook on low heat for 4-5 hour or until the chicken slides off a knife.
When done, stir in the whipping cream and blue cheese simmer until cheese melts.
Add salt and pepper to taste.
ogether the softened butter and blue cheese until well mixed. Roll into
he vinegar,crumble in the blue cheese and fold it into the
owl, mix all ingredients except blue cheese. Make sure salt and pepper
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
then a burger, top with onions and a large piece of blue cheese.
iking - remember to place your blue cheese on top of the burgers
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.
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE #1
Combine beef, parsley, mayonnaise, pickle relish, mustard, capers, anchovies and shallot. Season. Shape into 4 burger patties, cover and chill until required.
Heat oil in a large nonstick frying pan over high heat. Cook patties for 2-3 mins per side, until cooked through. Drain on paper towels.
Spread extra mustard and mayonnaise over toasted buns. Sandwich burgers between buns along with watercress, blue cheese and chutney.
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.
scant 2 tablespoons of blue cheese in the center; top each
Combine yogurt, blue cheese, chives (if using) and dressing
efore).
Mix all the burger ingredients together and form into
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.