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.
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE #1
n pan; add blue cheese.
Stir until blue cheese is melted and smooth
Top with the fontina, Parmesan, blue cheese and, finally, small spoonfuls of
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.
owl. Sir in flour, sugar, cheese and nuts. Pour in milk
Soften the cream cheese with a spoon.
Lightly
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.
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
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.
lace 1/2 T of blue cheese in bottom of each shell
owl combine the green onions, blue cheese, goat cheese, and the 1/2