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    You are in: Home / Cookbooks / blue cheese rocks!
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    22 recipes in

    blue cheese rocks!

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    From "The Best Of Byerly's" cookbook. Byerly's is THE greatest market I have ever been to-located in St. Louis Park, MN. Just to give you an idea-they sell Waterford & Lladros as well as groceries!! ALMOST makes visiting my in-laws worthwhile:)!!Tender "pastry" bundles encase a marvelous mushroom-cheese filling. Frozen puff pastry makes prep a breeze and gives these appetizers special-occasion status.

    Recipe #208907

    When you want to eat broccoli. Because they say IT'S GOOD FOR YOU. Try it this way. And you will say Oh it's so good.

    Recipe #151923

    I tried this last night at Maggiano's and loved it. I prepared this and to my delight found that it is a pretty good imitation of the original. This is a modification of a recipe I found on Recipe Goldmine. I would suggest making "Recipe #239502" instead of pan frying prosciutto, but either works.

    Recipe #306894

    This is the best mac and cheese I have ever eaten and fattening and scrumptious. So forget about the calories and sink your fork into this fabulicious comfort for the soul dish! Star Jone's "All Star Macaroni and Cheese! Serves 8.

    Recipe #334908

    From a Whole Foods flyer. So simple. I like to use cherry or grape tomatoes. The time for steaming the green beans was included in the preparation.

    Recipe #121723

    This is the most amazing dip that is also wonderful spread on grilled steaks and burgers and also wonderful served on the side with raw veggies --- fresh garlic may be used, but be cautious only to use a small amount 1 teaspoon minced or less of fresh will do fine as it will overpower the other ingredients, I use about 1 tablespoon roasted for this, start by adding in a small amount at a time, and increase the amount of roasted garlic (fresh or roasted) as this dip gets stronger when left left to chill for the full 24 hours, so you might want to start with a small amount of garlic and add in more the following day if desired --- this is a dip I created years ago and still serve it today at get togethers it is the first to completey go so I always make a double batch --- gorgonzola cheese can be replaced with blue cheese for a milder flavor --- plan ahead this dip needs to chill 8-24 hours before using, you may adjust all ingredients to taste, if you prefer a more creamy dip increase the sour cream slightly, but start with the stated amounts, you will love this dip! :)

    Recipe #141191

    This lovely bread takes a bit of effort but it's worth it for that special occasion, or if you just really like a crusty bread with lots of flavour. Very yummy used as bread for an open sandwich! Remember to plan a day ahead, because the first stage involves leaving the mixture overnight.

    Recipe #19802

    A recreation of a favorite appetizer cheese spread my parents used to get at the little store near their house. You can substitute Stilton or Gorgonzola for the blue and/or Gloucester for the cheddar, if desired. (NOTE: The prep time is to allow the two cheeses to soften.)

    Recipe #262992

    Get out your mandoline or the slicing blade of your food processor! If you'd prefer a milder flavor, substitute fontina or Monterey Jack for the blue cheese, but really, the gorgonzola isn't overpowering at all with all those potatoes. Wonderful flavor! (From Cooking Light).

    Recipe #125910

    This is a very easy to make side dish which we love for the contrasting flavors coming from the sweetness of the corn and the spiciness of the pepper and blue cheese. Lovely with grilled meats, but also garlicy main dishes.

    Recipe #99263

    I *love* these. With a nice rich white wine... these are delicious, and easy breezy to make! This is another recipe that I make from the school of 'some'; there's really not amount to how much to use, just a 'bit' of everything. This recipe is great because your oven temp is not very important. Making a pie while making these? just stick it in the oven! All you need is for the cheese to melt and the bread, cheese, and honey to warm through.

    Recipe #104799

    Very rich taste and unique twist on an old favorite. Goes quite well served with a grilled steak or chicken breast. A wonderful recipe given to me by my dear friend (and great cook) Amy.

    Recipe #110317

    mmmmmmmmm Comfort food. We love the Blue Moon Burgers at a local diner. But after finding a deep-fried fly in my french fries, I refuse to go back!! We prefer our burger patties with no "fillers," just the beef and the toppings.

    Recipe #92316

    This soup is a great first course to a steak dinner! Not to shabby with hot bread sticks, salad and wine either!

    Recipe #56882

    A friend originally made a variation of this recipe, and I later found this version in the Colorado Collage cookbook. Definitely tastes better after a few hours.

    Recipe #21131

    A delicious potted cheese spread with toasted walnuts and Stilton's natural drinking partner - Port! Try to use tawny or white port to keep the blue and cream colour of the Stilton cheese when potted. Here is a "potted" history of Stilton Cheese, excuse the pun, I couldn't resist it! Britain's historic blue cheese goes back to the 18th Century; travellers encountering their first taste of Stilton cheese must have spread the word of its remarkable, mouth-pleasing flavour. Today, nearly 300 years later, Stilton is still made exclusively in the English counties of Leicestershire, Nottinghamshire and Derbyshire from local milk. Only six dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. So esteemed is Stilton's unique flavour and texture, it is the only British cheese graced with its own certification trademark. More than a cheese, Stilton is prized as the authentic flavour of an earlier time - a taste of history that continues to make news.

    Recipe #212477

    A potato recipe for you blue cheese lovers out there! Very easy to make and it tastes wonderful-great with steaks!

    Recipe #51311

    Great for a quick nibble, appetizer or party platter. Easy, too.

    Recipe #154776

    This recipe was in the 40th Annual Pillsbury Bake-Off submitted by Janice Yarosh. These little beauties are delicious. I make them almost every Saturday during Football season. If you are a fan of blue cheese you've got to try them.

    Recipe #315186

    6 Reviews |  By twissis

    This is another so easy-to-fix recipe for the blue cheese lovers among us & is from the *Finger Food* cookbook of the Australian Womens Weekly cookbook series. It showcases an ingredient combo that never would have occured to me, but is truly wonderful & will get you raves of admiration! It is simply the perfect bite of sweet & savory. *Enjoy* !

    Recipe #250093

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