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    You are in: Home / Recipes / Vegetable Saute With Blue Cheese Recipe
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    Vegetable Saute With Blue Cheese

    Average Rating:

    3 Total Reviews

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    • on May 12, 2012

      Ingrid, I am so glad you needed to use up these ingredients! I followed the recipe exactly, and this is just delicious! I used fresh green beans and cauliflower and the cooking times were dead on. I just wished I'd doubled the was addictive, and I found myself going back and picking up a few more pieces. :) Made for Photo Tag. Thanks for sharing!

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    • on May 27, 2011

      I agree that this is a great combination. The only thing that I changed was to cook the cauliflower in a half inch of water, then emptied the pan and cooked as directed. I don't like dirtying any more pans than necessary. I didn't need to parcook my green beans as they were tiny little frozen ones. I only put blue cheese on my plate and my husband's and the kids really enjoyed it without the blue cheese. This was so easy and tasty.

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    • on May 26, 2009

      This recipe has been billed as Gluten Free, but due to the presence of blue cheese (which is not gluten free because the mold is raised on bread), it is not. Celiacs and others who are gluten intolerant should substitute regular cheese, bought in a block and grated or crumbled at home.

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    Nutritional Facts for Vegetable Saute With Blue Cheese

    Serving Size: 1 (134 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 143.9
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 4.6 g
    Cholesterol 19.7 mg
    Sodium 279.0 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 2.4 g
    Sugars 2.6 g
    Protein 5.7 g


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