Arrange roast beef slices onto the flour tortilla; top with lettuce leaves, red bell pepper leaves, blue cheese, and blue cheese salad dressing. Roll tortilla around ingredients.
In medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth.
Mix in remaining blue cheese.
Season with black pepper.
(Dressing can be made 1 week ahead and stored in refrigerator).
Arrange lettuce wedges on 8 plates.
Spoon dressing over wedges.
Sprinkle with green onions and season with additional black pepper.
Combine yogurt, mayonnaise and lemon juice in a small bowl.
Add blue cheese, garlic and chives.
Season to taste with salt and pepper. (personally I like a lot of pepper and a little salt!).
Combine cream cheese, blue cheese, yogurt, onion and pepper.
Set aside.
Rub each side of steaks with cut surface of garlic.
Place steaks on rack in broiler pan so surface of meat is 2-3 inches from heat source.
Broil 5-6 minutes.
Season with 1/4 tsp.
salt.
Turn and broil 3-4 minutes.
Season with remaining salt.
Top each steak with an equal amount of the cheese mixture.
Broil an additional 1-2 minutes.
Garnish with chopped parsley.
Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro and salt
Beat with mixer, cream cheese, salad dressing and sour cream until blended.
Crumble in Blue cheese and mix by hand.
Chill to serve.
Combine cream cheese, Blue cheese, yogurt, onion and pepper; reserve.
Rub each side of steaks with garlic.
Grill to taste, seasoning with 1/4 teaspoon salt each side.
During last 5 minutes of grilling, top each steak with reserved cheese mixture. Garnish with parsley.
ith the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the
Combine cream cheese, Blue cheese, yogurt, onion and pepper; reserve.
Rub each side of beef steaks with garlic.
Place steaks on rack in broiler pan so surface of meat is 2 to 3 inches from heat.
Broil 5 to 6 minutes.
Season with 1/4 teaspoon salt.
Turn and broil 3 to 4 minutes.
Season with remaining salt.
Top each steak with an equal amount of reserved cheese mixture.
Broil an additional 1 to 2 minutes.
Garnish with parsley.
Makes 4 servings.
Stir cream cheese, bacon bits, blue cheese, salad dressing, green onions, and garlic powder together in a bowl. Form mixture into 2 balls, cover each with plastic wrap, and refrigerate until chilled and firm, 3 hours or overnight.
Remove cheese balls from plastic wrap and roll in parsley.
Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.
Wash and dry chicken.
Dip in Blue cheese dressing.
Put bread crumbs in Ziploc bag; drop in a few pieces of chicken at a time and shake good to coat.
ix 1/4 cup cream cheese, hot sauce, vinegar, garlic powder
Mix dry ingredients in bowl, add liquids and stir.
This was in 1920.
Today, put everything into food processor and give it a whirl.
Add blue cheese, as much as you like.
Try not to whirl too much because the dressing looks nicest with flecks of cheese showing.
Add garlic cloves and medium sized onion to dressing. These can be removed in a few days.
Chopped watercress is nice to add.
Divide the mixed salad greens between two large plates or bowls. Place half of the shredded cheese, grapes, and sliced avocado on each serving dish. Drizzle blue cheese dressing on each salad.
In a small bowl whisk together ketchup, sugar, vinegar, oil, lemon juice, salt, paprika and garlic until well combined.
Add in the onions and blue cheese and season with black pepper if desired and add in more sugar if desired.
Transfer to a glass jar with a tight-fitting lid.
Seal and chill for a minimum of 6 hours before using.
Shake well before using the dressing.
In a bowl, mix sour cream, buttermilk, mayonnaise and onion salt until well blended; add oil, mix again.
Crumble blue cheese very finely, and add to buttermilk mixture; stir to mix well.
Chill for 4 hours or more (to blend flavors).
Serve with salads, as a fresh veggie dip, or spicy Buffalo-style chicken wings (my husband's favorite!).
Note: when this dressing is first made, it will appear very stiff, however it will thin out after it chills for several hours, and become just the right consistency for pouring.
Combine all ingredients except Blue cheese.
Blend well. Gently stir in Blue cheese.
Refrigerate until needed.
Yields 3 cups.
Good as dip for vegetables.
emaining chicken broth mixture and blue cheese dressing. Bring to a simmer and
2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon