br>1. Finely shred wood ear mushroom, carrot and taro.
epeat with blueberry gelatin and blue food color for 4 more
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE
Preheat the oven to 400 degrees F (200 degrees C).
Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
Bake in the preheated oven for 20 minutes.
Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.
ater to make an egg wash; set aside.
In another
Wash the fillets and pat dry.<
To prepare Blue Cheese Vinaigrette:
Heat 1
I only made 1/2 recipe and it was enough):
oot end of the romaine. Wash romaine well, then drain the
Whisk everything together except blue cheese.*
Then crumble blue cheese [into which ever size you prefer] and hand stir it into the other ingredients.
Put into the fridge for about an hour so the flavors can blend.
*To make this recipe diet friendly you can use low fat sour cream, low fat mayonnaise and low fat buttermilk.
DRESSING:
(See Recipe #175543).
In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
Add the lime juice and beat some more.
Add vinegar and beat again.
Stir in sour cream, blue cheese, salt and hot sauce.
Serve over your favorite salad.
Will keep in the refrigerator for several weeks.
SALAD:
In a large salad bowl mix together the lettuce, apples, onions and craisins.
Toss with salad dressing.
Serve on chilled plates, topped with almonds and blue cheese crumbles.
Mix the ingredients together.
In west Texas make sure distilled water is used.
Blue food coloring is an option.
Put the mixture in a spray bottle.
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.
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.
use a salad spinner to wash and dry them.
Slice
ne shallow dish, the egg wash in another, and the breadcrumbs
ith some of the egg wash, fold to enclose the filling
Preheat oven to 350\u00b0F Wash and dry the potatoes. Toss with oil in a bowl to coat.
Dip the potatoes in the coarse salt and coat lightly. Spread on a baking sheet and bake 45-50 minutes or until tender.
In a small bowl, combine sour cream and blue cheese, mixing them well.
Cut a cross in the top of each potato. Press firmly with fingers to open up potatoes.
Top each potato with a generous spoonful of blue cheese mixture. Garnish with chives. Serve hot or at room temperature.
br>Sprinkle the figs and blue cheese over the pork, leaving
Bake your shells. I call them nests since I use the Kataifi.
Place 1 tablesppon of chicken in each shell.
Crumle blue cheese on top or drizzle if using dressing.
Garnish with green onions or leeks.
One variation I like is to drizzle Recipe #481797 on top and then place a slice of mango on top.
Make your own flavor variations!