For the gorgonzola apple dip, puree the apple, arugula, gorgonzola, mascarpone and cider vinegar
eat; set aside.
Gorgonzola Cheese Dip: put the cheese in a mixing bowl
Mix the Gorgonzola cheese with the milk. Stir in 2/3 of the walnuts, the mustard and the chili flakes. Transfer to a serving bowl and sprinkle with the remaining nuts to garnish.
Mix together the Gorgonzola cheese, onion, parsley, and garlic in a bowl until well blended. Whisk together the vinegar, lemon juice, and olive oil in a separate bowl until well blended. Stir the vinegar mixture into the cheese mixture until well blended. Refrigerate at least 4 hours, or longer. Serve at room temperature.
Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.
Heat a large skillet over medium-heat and melt butter. Add Brussels sprouts, turning to coat with butter. Cover skillet, reduce heat to medium, and cook, turning every 3 to 4 minutes, until Brussels sprouts are browned and tender, 8 to 10 minutes. Sprinkle with Gorgonzola cheese, salt, and pepper.
Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.
Brown hamburger meat and sausage. Drain. Mix with cheese and cheese dip. Heat on low until cheese melts. Eat with tortilla chips.
risp.
Blue Cheese Dip-------------.
Place the blue cheese in a bowl
Brown meat in skillet. Drain. Add taco mix and water. Bring to boil, reduce heat and let simmer for about 15-20 minutes. Add nacho cheese dip and Ro-Tel tomatoes. Heat and empty into bowl or pour into crockpot on low heat.
s a nice runny dip after all the cheese is melted.
lastic wrap. Beat the cream cheese in a medium bowl with
In a medium skillet, melt 2 Tbs butter over medium heat.
Add pear slices and cook turning occasionally until golden and barely tender (8-10 minutes). Let cool.
In a medium bowl, whisk cream cheese with the cream.
Stir in 2 oz of gorgonzola cheese.
Spoon the cheese mixture into the crust and spread evenly.
Sprinkle the remaining 2 oz gorgonzola on top.
Fan the pear slices over the cheese in a circular pattern.
Serve at room temperature.
ough. For a homemade dough recipe click here. If you are
Drain olives well on paper towels. Place Gorgonzola cheese in a pastry bag, or a heavy plastic bag, and squirt into each olive.
Whisk together the eggs and milk; place the bread crumbs in a shallow bowl. Dip olives in the egg mixture, shake off the excess, and roll in bread crumbs to coat; set aside.
Heat at least 4 inches of oil in a large pot to 375 degrees F (190 degrees C).
Fry olives in hot oil until golden brown and drain on paper towels. Allow to cool slightly before serving.
In a food processor, place low-fat mayonnaise, low-fat sour cream, Gorgonzola cheese, dill, garlic, salt and pepper. Blend until smooth. Sprinkle gelatin into mixture. Allow it to soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until serving.
Prepare polenta according to package instructions. Remove from heat and stir in flour. Allow to cool slightly. Add salt, egg yolk, yogurt, and chili powder. Stir thoroughly to mix.
Using floured hands, shape into 32 thin patties. Heat oil in a large heavy-based frying pan. Cook patties in batches for 1-2 mins on each side until golden. Drain on paper towels.
Layer patties with gorgonzola cheese slices, sun-dried tomatoes and basil. Season to taste and serve hot with a side salad.
nd whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg
ntil cooked.
For dip: Place blue cheese, mayo, sour cream, milk