nd season with salt. Place on a baking sheet and bake
In a large bowl, mix the ground beef, sun-dried tomatoes, blue cheese, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for two hours.
Preheat an outdoor grill for high heat. Gently form mixture into twelve equally-sized patties.
Grill burgers for five minutes per side, or to desired doneness. Serve on rolls.
Bake your shells. I call them nests since I use the Kataifi.
Place 1 tablesppon of chicken in each shell.
Crumle blue cheese on top or drizzle if using dressing.
Garnish with green onions or leeks.
One variation I like is to drizzle Recipe #481797 on top and then place a slice of mango on top.
Make your own flavor variations!
Place T-Bone steaks in a shallow pan and cover with marinade. Let sit at least 30 minutes, but up to 8 hours.
Preheat Broiler.
Heat grill and grill steaks for 5-6 minutes. Turn and repeat on other side.
Place stakes on baking sheet. Sprinkle blue cheese on each steak generously.
Broil 2-3 minutes or until cheese is melted. Serve immediately.
f puff pastry.
Place Blue cheese on top of cut side of
inch thickness.
Place on baking sheet and toss with
iking - remember to place your blue cheese on top of the burgers to
Combine 1 cup bread crumbs and 1/4 cup crumbled blue cheese.
Add ground beef, egg, onion, salt and pepper.
Blend thoroughly.
Shape into a round loaf.
With a spoon, make a crater-like depression in top of loaf.
Fill depression with Blue Cheese Dressing.
If desired, sprinkle more crumbled blue cheese on top.
Bake at 350 for 1 hour.
Place your bread on a sheet pan in a single layer.
In the center of each piece of bread sprinkle a pinch (about 1 Tablespoon) of blue cheese.
Drizzle honey over the blue cheese on the bread (about 1 Tablespoon again).
Toast in an oven set to any temp between 250F- 350F until cheese has melted and bread has toasted slightly on the bottom.
Serve warm.
nce. Then lower heat, put on a lid, and let stew
Cut the figs in half lengthwise and put a tablespoon of blue cheese on top of each half. Top this mixture with a teaspoon of balsamic vinegar.
Put figs on a warm grill and cook until the cheese melts and the figs are heated through.
Serve and enjoy!
Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
Scatter the blue cheese on top.
Enjoy!
br>Smear a layer of blue cheese on top of each piece of
Heat up the oil or butter in a frying pan.
Meanwhile cut the mushrooms into slices about 1/4 inch thick.
Add the lemon juice or the chili flakes (I think lemon would be better) to the oil or butter, and saute the mushrooms until they become golden brown.
Place the mushrooms on the freshly baked bread, sprinkle with dill, and spread blue cheese on top.
Enjoy while warm.
aper (if used). Spread crumbled blue cheese on the bottom of pie crust
Remove stems from mushrooms and chop.
Bake portabella caps for about 10 minutes in 400 degree oven.
Remove and cool.
Saute onions and garlic in 1T oil until onions are translucent.
Add spinach to onions and garlic and saute until spinach is wilted.
Spoon this mixture into portabella caps.
Sprinkle blue cheese on top
Bake 15 minutes at 400 degrees.
Mix remaining olive oil and balsamic vinegar.
Drizzle over the cooked portabellas and serve.
Preheat the oven to 400 degrees.
Butter an 8 or 9 inch baking dish.
Open the sheet of puff pastry and flatten with a rolling pin.
Crumble the blue cheese on the sheet, leaving a 1 inch border all around.
Roll up the pastry the long way.
Cut into 12-14, 1/2 inch thick slices.
Place the rounds in the baking dish.
Brush with egg wash.
Bake until puffed up and golden brown, 10-12 minutes.
add the olive oil. Drain on paper towels.
Heat up
acon bits, romaine, tomatoes, and blue cheese in a large bowl.
arge pot of water on the stove to bring to