Preheat the oven to 400 degrees F. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.

1 1/2 cups (6 ounces) crumbled Roquefort blue cheese. 1 cup chopped fresh parsley leaves. ... Food Processor Picnic Salad Recipes Carrot Recipes Cabbage Recipes Blue Cheese Side Dish Gluten Free.

In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue ...

Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper.

Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate ...

Combine blue cheese with chopped chives and stir in bread crumbs. Fill mushrooms with cheese mixture and place on a baking sheet. Bake for 5 minutes and serve on a platter or large plate.

Breakfast Recipes. Lunch Recipes. Dinner Recipes. Chicken Recipes. Pasta Recipes. Shows ... 8 ounces blue cheese, sliced (recommended: Danish Blue) Arugula and sliced tomatoes, for serving, optional.

Transfer the blue cheese butter to a sheet of parchment paper or plastic wrap, then roll up into a log, about 1 1/2 inches wide and 3 inches long. Refrigerate until firm, at least 1 hour.

Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the ...