|The Blue Ribbon Country Cookbook|
|by Diane Roupe|
Nearly 1,000 crowd-pleasing and award-winning recipes presented in an easy, step-by-step format to ensure success for anyone-even beginners.
1 - 10 of 233 for blue cheese dressing
In a small saucepan with a tight-fitting lid, coat whole, peeled garlic cloves with olive oil and saute over medium heat, turning as each side ...
Set aside 1/4 cup of the blue cheese. Using a ... 3 hours. This dressing is good either ... substituted with sour cream or prepared onion dip for variations.
Add all ingredients except blue cheese to a food ... your favorite salad ingredients or as a dip for raw vegetable sticks. Yield: Approximately 3 cups.
Crumble blue cheese; blend in sour cream, salt and pepper. Add buttermilk, a little at a time.
Blend all ingredients (except blue cheese) in a ... or torillas, as a dressing on sandwiches or anywhere you might use Ranch dressing. Yield: About 1 cup.
For a thicker dressing, use 2 ... blender container; add blue cheese, salt, sugar ... your favorite salad ingredients. Store refrigerated for up to 1 week.
Blend together dry ... well as the blue cheese crumbles before you ... wings! You'll never buy bottled dressing again once you taste this. Makes 3 cups.
In a bowl, combine Ranch dressing with blue cheese dressing. In a ... covering top of fish. Bake at 350°F for 45 to 40 minutes. Serve over seaweed or rice.
Crumble blue cheese and stir in sour cream, salt and pepper. Gradually whisk in buttermilk a small amount at a time.
Thoroughly mix all ingredients. Store in an airtight container in the refrigerator for up to 2 weeks. If it becomes too thick, thin with a little ...
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