nto small pieces.
Dice blue cheese.
Fill the bottom of
owl, mix all ingredients except blue cheese. Make sure salt and pepper
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.
Preheat oven to 375 degrees. Blend crumbled blue cheese and melted butter in a bowl.
Cut each biscuit into fourths and dip each into butter mixture.
Place on baking sheet or in mini muffin pans and bake for about 12-15 minutes. Serve warm.
Combine apple cider vinegar and next 6 ingredients in a small bowl; add oil in a slow steady stream stirring constantly with wire Wisk until blended.
Cover and refrigerate for at least one hour.
Combine cabbage and blue cheese, cover and refrigerate for at least 1hour.
Drizzle vinegar mixture over cabbage and toss gently.
Serve immediately.
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
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE #1
Top with the fontina, Parmesan, blue cheese and, finally, small spoonfuls of
nd mix until smooth. Crumble blue cheese into cream mixture and mix
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