stir together the spinach and blue cheese. Crumble in the bacon, and stir
ver both spinach and potatoes. Crumble blue cheese on top for the final
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.
hisk in the vinegar,crumble in the blue cheese and fold it into
Melt butter in a skillet.
Add onions and cook until golden.
Crumble blue cheese into onions.
Stir over medium heat until cheese is melted.
Remove from heat and stir in sour cream and seasoned pepper.
Stir in noodles that have been cooked with oil and bouillon in the water used for boiling.
Cover and let stand several hours for flavors to blend.
Reheat slowly (or heat in a microwave) before serving.
Preheat the oven to 425\u00b0F. Toss squash with oil in a baking pan. Roast 10 mins, until golden and slightly soft. Cool.
Meanwhile, cut eight 4 3/4-inch circles from pastry sheets. Place four on a parchment paper-lined baking pan. Using a 4-inch round cutter, cut rings from remaining 4 pastry circles. Place rings on 4 3/4-inch circles and press to seal. Prick inner circle with a fork and fill with squash.
Bake 10 mins, until puffed and golden. Crumble blue cheese over the squash. Sprinkle with rosemary. Bake another 3-5 mins. Serve.
In a bowl, combine the cooked pasta, tomatoes, scallions, and arugula.
In a separate bowl, whisk together the olive oil, mustard, lemon juice and vinegar until well combined and emulsified. Season the dressing to taste with salt and pepper, and toss the pasta and vegetables.
Crumble the crisp bacon and the blue cheese over the salad and toss to combine thoroughly.
Heat the oil in a large saucepan then add the onion, potato, celery and caraway seeds.
Fry gently for approximately 5 minutes until the onion is softened but not browned.
Add the stock and milk and simmer uncovered for 20-30 minutes. Transfer the soup in batches to a blender and whizz until smooth, then return to the rinsed saucepan.
Gently reheat the soup, then stir in the cream. Do not allow to boil.
Crumble the blue cheese into individual soup bowls and pour over the soup.
Sprinkle with chives and serve immediately.
Combine the shallot, salt, pepper, and vinegars in a medium bowl. While whisking, slowly pour in the olive oil. Crumble the blue cheese into the bowl and stir with a spoon til the crumbles are coated with the vinaigrette.
Blue Cheese Sauce: This sauce is also
n pan; add blue cheese.
Stir until blue cheese is melted and smooth
Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
Bake at 450 for 25 minutes.
Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.
Whip the cream.
Crumble in Blue cheese.
Fold cream and Blue cheese into mayonnaise.
Add lemon juice.
Refrigerate for 2 hours.
Yields 2 cups.
Thin with 1 to 2 tablespoons of milk to use the next day.
ise into wide strips.
Crumble the blue cheese into a small bowl
/4 cup of the blue cheese with a fork and add
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.
ith the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the
urn them!
FOR THE BLUE CHEESE DRESSING:.
Mix the sour
Beat with mixer, cream cheese, salad dressing and sour cream until blended.
Crumble in Blue cheese and mix by hand.
Chill to serve.
Advance preparation:
Cook bacon until crisp; drain.
Crumble; set aside.
In small mixing bowl, beat together cream cheese, liver spread, Blue cheese and sherry until fluffy.
Stir in water chestnuts, onion, olives and bacon.
Turn into small bowl or mold; chill until firm.