|Blue and Gold Cook Book|
|by Oakland Brewing & Malting Co|
This 1912 volume published by the Oakland Brewing & Malting Company (Oakland, Calif.
1 - 10 of 558 for blue cheese
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 ...
Mix together all ingredients except cheese. In a separate bowl, combine blue cheese with a ... buttermilk to thin to desired consistency before serving.
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.
Allow cream cheese to sit at ... Add sour cream, blue cheese, and remaining ... bowl of hot sauce. Sprinkle vegetables with celery or sea salt and pepper.
For a thicker ... blender container; add blue cheese, salt, sugar ... added. Serve over your favorite salad ingredients. Store refrigerated for up to 1 week.
Crumble blue cheese; blend in sour cream, salt and pepper. Add buttermilk, a little at a time.
In a large bowl, beat together cream cheese and sour cream. Add crumbled blue cheese, garlic powder, ... of paprika and garnish with a sprig of parsley.
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.
Set aside 1/4 cup of the blue cheese. Using a ... dill weed. The half and half may be substituted with sour cream or prepared onion dip for variations.
Take pinwheel appetizers ... bowl, mix cream cheese and Gorgonzola cheese ... 350°F. Makes 32 appetizers. © 2008 and ®/™ General Mills, used with permission.
top of page