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
owl. Sir in flour, sugar, cheese and nuts. Pour in milk
combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until
Soften the cream cheese with a spoon.
Lightly
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.
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.
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!
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.
owl combine the green onions, blue cheese, goat cheese, and the 1/2
lace 1/2 T of blue cheese in bottom of each shell
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.
Toast walnuts. Whisk together vinegar, shallots, mustard, and salt and pepper. Let stand for 10 minutes. Whisk in oil and 1/4 cup blue cheese. Add celery root and apple. Mix to combine. Add remaining blue cheese and nuts just before serving, and toss to coat.
up of the blue cheese. Serve risotto topped with remaining blue cheese and crisp
alt and pepper.
Creamy Blue Cheese Dressing: blend all the ingredients
op with steak, bacon, croutons, blue cheese crumbles, and tomato.
Drizzle
Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.
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.