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.
egrees F.
For the chili rub and pig tails:
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE #1
ow heat and simmer the chili for 15 minutes.
For chili:
Place a large stockpot
aste with the garlic, cayenne, chili powder, lemon juice and paprika
n pan; add blue cheese.
Stir until blue cheese is melted and smooth
up vegetable oil, chopped garlic, chili powder and 2 teaspoons black
long with the crumbled blue cheese,pinch of chili flakes if using and
Whisk everything together except blue cheese.*
Then crumble blue cheese [into which ever size you prefer] and hand stir it into the other ingredients.
Put into the fridge for about an hour so the flavors can blend.
*To make this recipe diet friendly you can use low fat sour cream, low fat mayonnaise and low fat buttermilk.
he sauce: Combine the yogurt, blue cheese, red onion, cilantro and salt
owl. Sir in flour, sugar, cheese and nuts. Pour in milk
Soften the cream cheese with a spoon.
Lightly
DRESSING:
(See Recipe #175543).
In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
Add the lime juice and beat some more.
Add vinegar and beat again.
Stir in sour cream, blue cheese, salt and hot sauce.
Serve over your favorite salad.
Will keep in the refrigerator for several weeks.
SALAD:
In a large salad bowl mix together the lettuce, apples, onions and craisins.
Toss with salad dressing.
Serve on chilled plates, topped with almonds and blue cheese crumbles.
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.
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