covered, 9 to 14 minutes) for medium rare (145\u00b0F) to
owl. Sir in flour, sugar, cheese and nuts. Pour in milk
Season steaks. Brush with oil. Cook on a heated oiled grill pan (or the grill) until browned both sides and cooked to desired doneness.
Meanwhile, combine the cheese, butter and onion in a small bowl. Whisk the mustard, honey, 1/4 cup oil and vinegar in a small bowl.
Place the mesclun, pear and mustard dressing in a medium bowl; toss gently to combine. Sprinkle with nuts.
Spread blue-cheese butter on the hot steaks. Serve with the salad.
Trim excess fat.
Place on grill 4 inches from hot coals. Sear 3-5 minutes.
Turn steaks after cooking to your liking. Lightly score surface of steak.
Combine remaining ingredients. Spread steaks with blue cheese butter.
f marinade. Seal and refrigerate for at least 30 minutes, or
In a small bowl, combine the butter, blue cheese, parsley, basil and garlic. Set aside.
Grill the meat on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. Allow 18 to 21 minutes for medium rare, or 22 to 25 minutes for medium.
Cut the meat into serving size pieces, if desired. Sprinkle with salt and pepper; top with blue cheese butter.
If you season the meat ahead of time, skip the salt and pepper after cooking.
In a small bowl, blend blue cheese, butter and lemon juice thoroughly. Season
Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.
"Grill\" setting.
Mix butter and blue cheese together in a mixing bowl
edium-high heat, sear steaks for 3 to 5 min per
Melt butter or margarine in pan; add blue cheese.
Stir until blue cheese is melted
rill for low heat.
In a bowl, mix the blue cheese, butter, and
In a small bowl combine butter, blue cheese, parsley, basil and garlic.
Set aside.
Grill steaks to desired doneness.
Top each steak with a generous amount of the butter mixture.
Chill the remaining butter for another time.
(Try the butter mixture tossed with hot cooked vegetables).
Crush garlic, using garlic press, into microwave safe bowl. Add onion powder pepper and 2 tbsp butter; microwave on High 30 secs until butter melts.
Stir and microwave 2 more mins stirring once. Let sit to cool completely (about 5 mins.).
Cut remaining butter into small pieces and add to garlic mixture with blue cheese and thyme. Mix until well blended. Chill until ready to serve.
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.
Mix together the softened butter and blue cheese until well mixed. Roll into
our cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato
br>mix panko,4 oz blue cheese, parsley in a small dish
Beat softened butter, Blue cheese and horseradish together. Top a hamburger or steak just before serving.
tatoes until soft-firm.
Butter a 2-1/2-