br>Slowly add the crumbled cheese, stirring until melted.
Season
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat, add mushrooms and white wine. Cook stirring until mushrooms are slightly softened, and about 1/4 cup white wine remains. Remove the mushrooms, and set aside.
Arrange the crabmeat in the bottom of a small baking dish. Layer with the mushrooms, green onions, and grapes. Drizzle with the butter and wine mixture, and top with Stilton cheese.
Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.
Cook the pasta according to packet instructions, drain, toss in olive oil and let cool completely.
Whisk together the dressing ingredients.
Add salt and pepper to taste.
Toss the salad leaves in a little of the walnut dressing so that each leaf is covered in dressing.
Add the crumbled stilton cheese and toss again gently.
Garnish with the walnut halves.
Serve the rest of the dressing with the salad.
To make the potted Stilton, simply mash the Stilton in a bowl, add
pies.
Mix the Stilton cheese into the ready-made and
ith 2 tablespoons of the cheese.
Season the filets with
Crumble the Stilton cheese into a mixing bowl and
orm a pocket. Mix the Stilton cheese, walnuts and thyme; season with
time, whisk in the cheese until it is all melted
br>Place a slice of Stilton cheese on top of the potatoes
/2 ounces of the Stilton cheese to the soup and mix
Place butter into a mixing bowl and beat until soft.
Add Stilton cheese and beat with butter until creamy (not smooth).
Work breadcrumbs into mixture and add port until combined.
Place mixture into an earthenware pot or ramekin dishes, cover and refrigerate.
Allow Stilton to reach room temperature before serving.
Serve with crackers or fresh crusty bread.
Place the cream cheese into a bowl, crumble the Stilton cheese on top and blend together.
Add the sour cream and lemon juice; blend.
Fold in the green onion and spinach.
Cover and refridgerate for 1 hour to allow flavors to blend.
This can also be served hot by placing finished dip in an oven safe dish, covering with foil and baking in a preheated 350 F oven for 15-20 minutes.
Place the raisins in the Port wine and marinate them for 1/2 hour. Drain the raisins and gently pat them dry with paper towels. Place the Stilton cheese in a food processor and blend it. Add the softened butter and blend it in. Add the heavy cream and blend it in until the mixture is very smooth. Remove the mixture from the food processor and place it in a bowl. Add the marinated raisins and mix them in well.
ream, then crumble in the Stilton cheese. Heat through, but do not
ast moment, add Stilton cheese & stir soup till the cheese just melts. DO
ow heat, melt the crumbled Stilton cheese in the white wine & begin
Top with watercress, grapes, and Stilton cheese. Serve with any additional dressing.
Grill or broil the steaks to your liking.
Melt butter in saucepan and cook onion until soft.
Add sherry and boil to reduce slightly.
Add cream and boil for 1 minute.
Stir in the Stilton cheese and chives.
Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.
In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.
Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.
Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.
Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.