mash slightly.
Stir bacon, blue cheese, milk, egg, green onions, salt
cider vinegar and blue cheese, then add to the potato mixture; toss to
Combine potatoes, bacon and onions.
In a separate bowl mix yogurt, vinegar, salt and pepper. Fold into potato mixture.
Sprinkle with blue cheese.
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.
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.
Cut potatoes into 1/2-inch cubes.
Boil until almost soft. Pour wine over cooled potatoes.
Mix mayonnaise, sour cream, Dijon mustard, cider vinegar and Blue cheese.
Pour dressing over potatoes.
Add green onions and celery; mix.
First, combine the potatoes, bread crumbs and blue cheese in a medium bowl.
Season with salt and pepper to taste.
Next form the mixture into eight 2-inch cakes.
Now chill the cakes in a single layer in the refrigerator for 30 minutes.
Then dredge the cakes lightly in more panko crumbs.
Heat the oil in a large saute pan over high heat.
Turn the oil down a bit and cook the cakes until golden brown on both sides (approx 5-10 minutes depending on the heat of your pan).
Enjoy!
oil, steam or microwave sweet potato until tender; drain. Cool 10
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE #1
owl.
Add flour, Parmesan cheese and egg, stirring, until combined
Place a layer of kettle chips on platter.
Drizzle some of the blue cheese dressing over chips with a spoon.
Sprinkle some of the blue cheese crumbles over chips.
Add some of the diced tomatoes.
Add some of the green onions.
Repeat layers.
Enjoy!
o 400\u00b0F. Layer the potato slices in four 3/4
ff top third of each potato.
Scoop flesh from bottoms
oth spinach and potatoes. Crumble blue cheese on top for the final
Preheat oven to 375\u00b0F. Pierce potatoes with a fork and wrap in foil. Bake about 1 hour, until tender.
Meanwhile, for the toppings, cook the prosciutto in a medium frying pan until crisp. Combine the soured cream and blue cheese in small bowl.
Cut a cross in each potato and squeeze with tongs to open. Spoon 1/4 of the sour cream mixture into each and sprinkle with prosciutto to serve.
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.
ish.
For the buttermilk-blue cheese sauce: melt butter in a
n pan; add blue cheese.
Stir until blue cheese is melted and smooth
izza stone heats, grate the potato with a box grater, or