Make sure to parboil the potatoes until soft-firm.
Butter
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.
Dice potatoes and prepare as for cooking.
Tear foil paper to hold one serving for as many servings as needed.
Put potatoes in foil.
Add salt, pepper, margarine and Blue cheese to each pack. Seal tightly and bake about 30 minutes or until done.
Makes a good alternative with steak instead of baked potatoes.
190 degrees C). Place the potatoes in a large saucepan with
Toss potato wedges with olive oil.
Season with salt and pepper.
Place in baking dish.
Bake at 400 degrees for about 30 minutes or until tender.
Mix blue cheese, bacon and cheddar cheese; sprinkle over potatoes.
Bake until cheeses are melted.
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.
nd blue cheese. Set aside.
Preheat oven to 425\u00b0F. Arrange potatoes
Cook potatoes in a saucepan of boiling,
Peel and mince the garlic, chop the onion slices fine. Place into a saute pan along with the butter.
Saute over medium heat until the mixture is softened.
While the onion and garlic are cooking, dice the potatoes.
Place the potatoes into the crock pot along with the water.
Put the softened garlic/onion mixture over the potatoes in the crock pot. Stir once.
Cook on low for 8 hours, or high for 4 hours.
Add the milk and mash the potatoes in the crock pot.
As a final step, mix in the blue cheese and chives.
Enjoy!
our liking).
Thinly slice potatoes, dress with olive oil and
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE #1
epper and pour over the potatoes. Bake for 45 mins.
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.
o 400\u00b0F
Pierce potatoes with toothpick or fork.
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.
Preheat oven to 425\u00b0.
Wash potatoes in cool water, pat dry, and brush with olive oil.
Place potatoes in a glass baking dish.
Sprinkle with salt and pepper and bake in center of oven for 20 minutes or until golden brown and tender. (Mine took longer.)
Remove from oven, and with a knife cut an X on the top of each potato.
Gently squeeze sides of potatoes until centers spread out to form a small well.
Stuff a small amount of blue cheese, bacon and green onion into the well of each potato.
Serve immediately.
n pan; add blue cheese.
Stir until blue cheese is melted and smooth
Melt the butter in a large skillet over medium heat. Add the potatoes and onions. Cook until the onions are golden brown and the potatoes are tender, 15 to 20 minutes. Stir in the blue cheese and bacon, continue to cook until the blue cheese begins to melt. Season with salt and pepper.
Peel potatoes if you wish, then cut
In a large pan heat oil over medium high heat. Add onions, and garlic stirring all the while cooking about 4 minutes.
Deglaze the pan with vermouth.
Add salt, pepper flakes, herbs, and nutmeg.
Add milk and 1/2 pound blue cheese cook till melted.
Add potatoes and mix together.
Toss in crumbled blue cheese for texture.
Season with additional salt and pepper to taste.