Toss the pears, salad greens, blue cheese and nuts in a large bowl.
Whisk the vinegar, oil and honey in a small bowl. Drizzle over the salad; toss to coat well..
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.
acon bits, romaine, tomatoes, and blue cheese in a large bowl.
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.
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 bowl or plastic bag, marinate chicken in the hot sauce for 20 minutes.
Saute chicken until cooked through. Stir in 2 T blue cheese.
Cook barley in 2 cups water (we used homemade chicken broth instead) according to package directions.
Toss warm barley with toasted pecan pieces, mango, and remaining crumbled blue cheese.
Toss with field greens or mesclun. Drizzle with balsamic vinaigrette.
Pre-bake phyllo shells according to package directions. Set aside to cool.
Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
ith large chunks of the blue cheese. Crumbles don't hold together
nd drain well.
Add cheese, walnuts, celery, mayonnaise, salt and
In a small skillet over medium heat,cook the almonds,salt and pepper in butter for 5-6 minutes or until toasted,stirring occasionally. Drain on paper towels.
In a large bowl,combine the romaine,blue cheese,apple,lime peel and almonds. In a with tight fitting lid,combine the dressing ingredients;shake well. Drizzle over salad and toss to coat. Serve immediately.
Whisk garlic, anchovies, lemon juice, Worcestershire sauce, mayonnaise, and half the blue cheese in a medium bowl until blended.
Continue whisking while adding oil in thin stream until thickened.
Cover and chill for several hours if desired; reblend if necessary.
Toss crisp letuec in very large salad bowl with dressing until thoroughly coated.
Add croutons and remaining blue cheese and toss again.
Serve with Parmesan cheese.
Cook orzo according to package directions; drain and place in a large bowl.
Add the arugula, bacon, blue cheese, onions and walnuts.
In a blender, combine the first six vinaigrette ingredients; cover and process until blended.
While procession, gradually add oil in a steady stream.
Drizzle over salad; toss to coat.
Serve the salad immediately.
Dijon mustard, cider vinegar and blue cheese, then add to the potato
Cook pasta according to package directions.
Meanwhile,combine yogurt,mayonnaise,blue cheese,salt and pepper in large bowl.
Heat large non-stick skillet,Swirl in oil,then add garlic.
Saute 30 seconds.
Add beef in two batches,cook til just browned,about 2 minutes.
Drain pasta,add to bowl with yogurt dressing.
Add steak and tomatoes,toss to coat.
Serve immediately.
Bring 2 quarts of water to boil in large saucepan. Add corn and simmer 2 minutes. Drain and let cool.
Whisk oil, vinegar, and salt and pepper to taste together in small bowl.
Place tomatoes, arugula, scallions, and corn in large bowl. Add vinaigrette and toss until evenly coated.
Gently toss in blue cheese and adjust seasonings.
While potatoes are warm, drizzle with a little vinegar. Combine cottage cheese, sour cream, mustard and salt.
Pour over potatoes.
Add the onion, celery, green pepper and eggs.
Mix carefully!
Chill several hours to blend flavors.
Fold in Blue cheese just before serving. Serves 6 to 8.
In large frypan place chicken, broth, onion and olive oil. Cover and cook 20 minutes.
Remove chicken from bones; cut into thin strips.
In large bowl mix parsley, rosemary, pepper, salt, lime juice, garlic, nuts and Blue cheese.
Let stand 15 minutes. Cook noodles; drain.
Add to chicken.
Arrange on lettuce cups; sprinkle on Parmesan cheese.
Arrange cherry tomatoes and celery around edge.
Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.
Chop lettuce in 1/2-inch squares.
Mix lettuce with the carrot, cabbage, pecans and vinegar.
Add the angel hair pasta, blue cheese and chives.
Serve in a chilled bowl.
Serving Suggestion: Top with sliced grilled chicken breast.
Toss the pecan halves, apple, and celery in the lemon juice, and crumble in loads of Blue cheese. That's all the dressing you need. Serves 1-easily doubled, tripled, etc.
The Betty Jane Wyle Cheese Cookbook.