Heat oven to 350\u00b0.
Cut loaf diagonally into 1-inch slices. Mix butter and Blue cheese; spread half of mixture on bread slices.
Reassemble loaf.
Spread top of loaf with remaining butter mixture.
Sprinkle with Parmesan cheese.
Wrap loaf in aluminum foil.
Heat for 20 minutes.
The day before serving, combine blue cheese, cream cheese and butter. Mix until well blended.
Add Worcestershire sauce. Mix well. Cover and refrigerate.
On serving day: slice cucumbers 1/4 inch thick, making about 100 rounds.
Pat cucumber rounds dry with a paper towel.
Spread about 1 teaspoon cheese mixture on each round.
Sprinkle peanuts on top.
Sprinkle gelatin over cold water to soften.
Heat over low heat, stirring constantly, until dissolved.
Beat together the Blue cheese, Cheddar cheese and sour cream; stir in gelatin mixture.
Pour into a 3-cup mold; cover and chill until firm. Unmold onto serving plate.
Serve on fancy assorted crackers. Makes about 2 1/2 cups spread.
In a large bowl combine cream cheese, Blue cheese and milk; beat until smooth.
Add rest of ingredients and mix until combined. Shape into ball or wreath; sprinkle tops and sides with dried parsley.
Use extra pimento to garnish if you wish.
Chill until served.
(Great to make ahead.)
Serve with crackers or bread rounds.
iking - remember to place your blue cheese on top of the burgers
ith about 1 teaspoon of cheese spread. Put an asparagus spear along
Using an electric mixer, blend the Blue cheese.
Add cream cheese and raw onion (finely chopped).
Add the dried parsley and mix until smooth.
Grate walnuts using food processor with shredding disk or rotary grater and set aside. Combine the white and Blue cheese in a dish and mash together with a fork, incorporating the cognac and a little salt and pepper. When the mixture is smooth, add the walnuts and chives. Mix again until well blended. Spoon into a serving bowl. Serve with breadsticks, fresh veggies or toast points. Serves 8.
Beat cream cheese & sour cream in bowl.
Add apples, blue cheese, onions & pecans. Mix well.
Refrigerate 2 hours.
Serve with triscuits or a blander tasting cracker.
If using dried berries, place in a bowl and pour boiling water over them.
Let them sit for once minute, drain and set aside.
If using frozen berries, thaw out and drain off moisture.
In a large mixing bowl, beat cream cheese and blue cheese until nearly smooth.
Stir in berries, garlic and green onions, until just combined.
Transfer to a serving bowl, cover and refrigerate for up to 4 hours.
To serve, sprinkle with pecans and serve with crackers.
Blend cream cheese, mayo and Worcestershire sauce until soft and smooth.
Mix in walnuts and cranberries, if using.
Gently fold in blue cheese, breaking the chunks up as little as possible.
oth spinach and potatoes. Crumble blue cheese on top for the final
Mix cream cheese and blue cheese; spread on 4 slices of bread.
Spread 1 tablespoon of apricot fruit spread over cheese.
Top each with 4 cucumber slices, a slice of Swiss cheese and remaining bread slices.
Spray a large skillet with cooking spray. Cook sandwiches over medium heat until golden on bottoms, about 5 minutes.
Spray tops of sandwiches with cooking spray and brown on the other side.
combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until
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.
Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender.
Add caraway seeds, paprika and beer.
Process until smooth.
Transfer to a serving bowl or crock.
Serve at room temperature with crackers or spread on grilled hamburgers or hot dogs.
or garnish. Next, mix the cheese, butter, chopped thyme, walnuts and
Season steaks. Brush with oil. Cook on a heated oiled grill pan (or the grill) until browned both sides and cooked to desired doneness.
Meanwhile, combine the cheese, butter and onion in a small bowl. Whisk the mustard, honey, 1/4 cup oil and vinegar in a small bowl.
Place the mesclun, pear and mustard dressing in a medium bowl; toss gently to combine. Sprinkle with nuts.
Spread blue-cheese butter on the hot steaks. Serve with the salad.
Combine beef, parsley, mayonnaise, pickle relish, mustard, capers, anchovies and shallot. Season. Shape into 4 burger patties, cover and chill until required.
Heat oil in a large nonstick frying pan over high heat. Cook patties for 2-3 mins per side, until cooked through. Drain on paper towels.
Spread extra mustard and mayonnaise over toasted buns. Sandwich burgers between buns along with watercress, blue cheese and chutney.
Spread 1 slice of lavash with blue cheese. Top with arugula and prosciutto. Cover with remaining piece of lavash. Cut in 1/2.
Heat oil in a large frying pan over medium heat and cook piadini for 3 mins per side, pressing down to seal, until golden and crisp. Drain on paper towels then cut into 24 smaller pieces and sprinkle with sea salt.