aper (if used). Spread crumbled blue cheese on the bottom of pie
ncooked pastry crust with grated cheese and then the mushroom and
Make or buy a prepared shortbread pastry crust and line a pie tin with it.
Cook the mushrooms and lemon juice until \"dryish\".
Pour this mixture into the pie shell along with the blue cheese, scallions and bacon.
In a separate bowl, lightly beat the remaining ingredientss and add them to the pie shell.
Cook at 350 (maybe hotter-recipe says \"hot oven\") for 45 minutes until browned and puffy.
oth spinach and potatoes. Crumble blue cheese on top for the final
n pan; add blue cheese.
Stir until blue cheese is melted and smooth
Preheat oven to 400\u00b0F.
Line pie shell with parchment paper then fill with pie weights. Blind bake for 10 mins. Remove paper and filling. Bake for another 10 mins.
Meanwhile, melt butter in a large frying pan over low heat. Cook leeks, covered, for 10 mins, or until tender. Drain on paper towels.
Whisk together eggs and cream. Season to taste. Fold in leeks and cheese. Pour into pie shell and bake for 30-35 mins, or until just set. Serve in wedges with salad.
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE #1
owl, mix all ingredients except blue cheese. Make sure salt and pepper
To partly bake the pastry shell:
Bake in middle of oven at 400 degrees F. for 8-9 minutes.
For the filling:
Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
Beat cheese, butter and cream with a fork, then beat in the eggs.
Force the mixture through a sieve, to get rid of the lumps.
Season to taste and stir in the chives or green onion tops.
Pour into pastry shell.
Bake 25-30 minutes or til puffed and browned.
il, garlic, orange juice and blue cheese. Set aside.
Preheat oven
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.
owl. Sir in flour, sugar, cheese and nuts. Pour in milk
In a large bowl, combine steak, watercress, tomatoes, pears and nuts.
To make the blue cheese dressing, combine buttermilk, mayonnaise, mustard and blue cheese in a small bowl and season to taste.
Drizzle dressing over salad just before serving. Toss well and serve with crusty bread, if desired.
combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until
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!
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.
Soften the cream cheese with a spoon.
Lightly
owl.
Add flour, Parmesan cheese and egg, stirring, until combined
owl combine the green onions, blue cheese, goat cheese, and the 1/2
Set oven to broiler heat.
In a bowl mix together blue cheese and butter.
Spread and divide the butter/cheese mixture equally on top of the bread slices.
Arrange the slices on a large baking sheet.
Sprinkle VERY light with sugar.
Broil until topping is just browned and the cheese softens (about 1 minute).
Transfer to a serving platter.