oth spinach and potatoes. Crumble blue cheese on top for the final
ith about 1 teaspoon of cheese spread. Put an asparagus spear
Combine butter and Blue cheese in a small bowl.
Blend well. Stir in pecans or walnuts.
Cut rolls in 1/3-inch slices.
Toast desired number of slices on one side.
Spread Blue cheese mixture on untoasted sides.
Broil until bubbling.
Store remaining spread in an airtight refrigerator or freezer.
Makes about 1 1/4 cups spread, enough for about 48 appetizers.
n pan; add blue cheese.
Stir until blue cheese is melted and smooth
Preheat the oven to 400 degrees.
In a medium bowl, toss the potatoes with the olive oil.
Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes. Let them cool.
Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, and green onion.
Fill each potato skin with the sour cream mixture and garnish with parsley.
Stir together flour and chives.
Cut in shortening until mixture resembles coarse crumbs.
Add Blue cheese, then blend in enough of the milk to make a soft dough.
Turn onto lightly floured board and knead gently about 20 times and then shape into 1 inch balls.
Now, combine egg white and water.
Dip balls into egg white mixture; roll in crumbs.
Bake in preheated oven at 425\u00b0 for 10 to 12 minutes or until golden brown.
Makes about 4 dozen appetizers.
owl. Sir in flour, sugar, cheese and nuts. Pour in milk
Soften the cream cheese with a spoon.
Lightly
il, garlic, orange juice and blue cheese. Set aside.
Preheat oven
Whisk together mayonnaise, sour cream, blue cheese, milk, garlic, celery seed, cayenne, 1/4 tsp lemon zest and 1 tsp lemon juice. Season.
Place lettuce wedges on serving plates. Drizzle blue cheese dressing over wedges. Distribute tomatoes, red onion and bacon between plates then drizzle balsamic over top. Sprinkle with extra crumbled blue cheese.
In a large bowl, combine steak, watercress, tomatoes, pears and nuts.
To make the blue cheese dressing, combine buttermilk, mayonnaise, mustard and blue cheese in a small bowl and season to taste.
Drizzle dressing over salad just before serving. Toss well and serve with crusty bread, if desired.
owl.
Add flour, Parmesan cheese and egg, stirring, until combined
combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until
Place a layer of kettle chips on platter.
Drizzle some of the blue cheese dressing over chips with a spoon.
Sprinkle some of the blue cheese crumbles over chips.
Add some of the diced tomatoes.
Add some of the green onions.
Repeat layers.
Enjoy!
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.
lace 1/2 T of blue cheese in bottom of each shell
owl combine the green onions, blue cheese, goat cheese, and the 1/2
Cut uncooked biscuits into quarters.
Arrange biscuits in a round cake pan.
Combine butter and cheese in saucepan and heat until melted.
Pour over biscuits.
Heat at 350 for 15 minutes or until cooked and liquid is absorbed.
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Toast walnuts. Whisk together vinegar, shallots, mustard, and salt and pepper. Let stand for 10 minutes. Whisk in oil and 1/4 cup blue cheese. Add celery root and apple. Mix to combine. Add remaining blue cheese and nuts just before serving, and toss to coat.