BLUE CHEESE AND TOMATO SALAD
Provided by Claire Robinson
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
- To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!
MELTY CHEESE AND TOMATO SANDWICHES
These open-faced cheese and tomato sandwiches are drizzled with Thousand Island dressing and grilled until irresistibly melty.
Provided by Marie's Dressings
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Toast bread in toaster oven or grill pan. Layer 1/3 cup cheese, Marie's Thousand Island dressing, and tomato slices evenly over the bread slices. Top with the remaining cheese. Grill or broil until cheese has melted, about 3 minutes. Sprinkle with green onions.
Nutrition Facts : Calories 228.8 calories, Carbohydrate 19.5 g, Cholesterol 21.6 mg, Fat 13.1 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 303 mg, Sugar 2.7 g
SEARED MEDALLIONS, TOMATO CHUTNEY, BLUE CHEESE SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the tomato chutney: Add the oil to a saucepot over medium heat. Once the oil is hot, add the garlic and shallots and sweat, 3 to 4 minutes. Next, add the tomatoes and cook, stirring as you cook, 8 to 10 minutes. Finally, add the wine and allow the mixture to cook until the tomatoes have cooked down and the wine is completely cooked off, stirring occasionally, 10 to 12 minutes. Once the tomato mixture has cooked down and reduced by 20 to 30 percent, remove from the heat and sprinkle with the salt and pepper.
- For the blue cheese sauce: Add the butter to a saucepan over medium-high heat. Once the butter has melted, reduce the heat and add the flour, stirring to create a roux. The roux should be pale blond in color. Once the roux is made, reduce the heat to low, add the milk, stirring into the roux and cooking until the milk has thickened. Finally, add the cheese and celery seeds to the saucepan, a small amount at a time. Repeat until all the cheese has been added and well blended. Remove the saucepan from the heat and continue to stir to ensure consistency.
- For the beef and asparagus: Warm the oil in a thick-bottomed saute pan, about 1 minute. During heating, sprinkle the beef with salt and pepper on both sides, and then add to the hot pan. Sear the beef for 2 minutes, flip and reduce the heat to medium-high. Cook the second side of the beef until brown, about 2 minutes. Then remove the beef to allow resting before serving. With the original pan still over heat, add the asparagus and cook, 2 to 3 minutes, flipping during the process.
- Serve the beef with the tomato chutney and blue cheese sauce, with asparagus on the side.
BLUE CHEESE MOUSSE CANAPES WITH RADISH
Provided by Food Network
Categories appetizer
Time 30m
Yield about 48 pieces
Number Of Ingredients 6
Steps:
- In a food processor, puree the blue and cream cheeses until very smooth. Season with salt and pepper, to taste. Fold the whipped cream into the mousse until well blended. There should be no lumps. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse onto the white bread rounds and top each with a radish slice. Serve.
BLUE CHEESE CRUSTED TOMATOES
Provided by Judith Fertig
Categories Tomato Side Fourth of July Vegetarian Quick & Easy Low Cal Backyard BBQ Blue Cheese Summer Grill Grill/Barbecue Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.
- Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.
BLUE CHEESE MOUSSE
Blue cheese mousse is a great cracker topper or vegetable dip. Use a pastry bag with a round tip and pipe onto your favorite cracker. You can top with favorite vegetables sliced thin.
Provided by LittlemanKeagan
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Puree blue cheese and cream cheese together in a food processor until completely smooth; transfer to a bowl and season with kosher salt and black pepper.
- Beat heavy cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into the blue cheese mixture, stirring until the mixture is creamy with no lumps.
- Transfer mixture to a pastry bag with a round tip for piping.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 1.2 g, Cholesterol 45.1 mg, Fat 14.7 g, Protein 5.8 g, SaturatedFat 9.4 g, Sodium 392.2 mg, Sugar 0.1 g
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