Bleu cheese containing recipes?

I bought a container of bleu cheese to top on our ribeye steaks. I only used a small amount and I have all of this cheese. Can you give me some ideas of what to do with it? The only thing I can come up with that is interesting is stuffing chicken breasts with it.


I have lots of stuff in the house (but not chicken wings) to add with it so can you give me some bright ideas for a really nice dinner (not bar food)


Thanks in advance!Bleu cheese containing recipes?
Bleu Cheese Recipes











Apricot Bleu Cheese Stuffed Chicken Breasts





4 ounces dried apricots, chopped


2 tablespoons parsley, chopped


4 cloves garlic, minced


4 ounces bleu cheese, crumbled


2 boneless chicken breasts, halved


8 slices bacon





Preheat oven to 375F. Mix apricots, parsley, garlic and cheese in a small bowl. Loosen the skin of chicken breasts and stuff cheese mixture underneath. Press the skin down. Wrap each breast half with 2 slices of bacon. Place breasts in a greased baking dish. Bake about 40 minutes or until done.











Beef and Bleu Cheese Salad





3 tablespoons balsamic vinegar


2 tablespoons olive oil


1 clove garlic, minced


1/2 teaspoon salt


1/2 teaspoon pepper


1 boneless beef sirloin steak, cut 1 inch thick, about 12 ounces


1 tablespoon snipped fresh thyme


2 teaspoons snipped fresh rosemary


4 1/4 inch thick slices red onion


6 cups lightly packed mesclun or torn mixed salad greens


8 yellow and/or red pear shaped tomatoes, halved


2 tablespoons crumbled Gorgonzola or other bleu cheese





For vinaigrette, in a screw top jar combine vinegar, oil, garlic, salt and pepper; cover and shake well. Trim fat from steak. Remove 1 tablespoon vinaigrette from jar and brush evenly onto both sides of the steak. Press thyme and rosemary onto both sides of the steak. Use a clean brush to coat both sides of onion slices with some of the remaining vinaigrette, reserving the rest; set aside. Preheat gas grill. Reduce heat to medium. Place steak on the grill rack directly over heat. Cover and grill until steak is desired doneness, turning once halfway through grilling. While the steak is grilling, add onion slices to grill. Cover and grill for 6 to 8 minutes or until tender, turning once halfway through grilling. Divide the mesclun among 4 dinner plates. To serve, thinly slice the steak across the grain. Separate onion slices into rings. Arrange warm steak slices and onion rings on top of mesclun. Drizzle with the reserved vinaigrette. Top with tomatoes and cheese. Makes 4 servings.











Bleu Blazers





1/4 cup butter, room temperature


2 ounces bleu cheese, room temperature


1 tablespoon cognac


1/4 cup grated Parmesan


1/4 cup chopped walnuts


2 tablespoons minced green onion


1 teaspoon chopped fresh basil


cayenne to taste


English muffins


ripe olive slices for garnish





Mix butter and bleu cheese together. Add the cognac, Parmesan, walnuts, green onions, basil and cayenne. Lightly toast the muffin halves, spread with cheese mix, top with a ripe olive slice and stick under the broiler until lightly browned.











Bleu Cheese Cole Slaw





1/2 cup bleu cheese, crumbled


1/2 cup buttermilk


3 tablespoons apple cider vinegar


2 tablespoons sugar


12 cups shredded green cabbage, about 1 large head





Place first 4 ingredients in processor; blend until smooth, about 30 seconds. Place cabbage in large bowl. Add dressing; toss. Season with salt and pepper. Cover; chill at least 1 hour. Can be made 1 day ahead; chill. Toss before serving.











Bleu Cheese Onion Pie





Pie Crust:


For 2 uncovered pies or a top and bottom for one pie


3 cups flour


1 and 1/2 teaspoons salt


1 tablespoon sugar


1 and 1/2 cups butter


1/2 cup cold water


1 egg, beaten


1 tablespoon vinegar





Combine sifted flour, sugar and salt in a bowl. Cut the butter into the mix with a pastry blender until the consistency is fairly coarse, with lumps the size of peas. Stir and work in the egg, water and vinegar and roll the dough out on a floured board. Line the pie pan with dough, flute the edges and pour in the filling and then bake. This pie calls for only a bottom crust, so you can save the extra dough in the freezer or make two pies.





To prepare the filling for one pie use the following ingredients:





Filling:


1/4 cup bleu cheese, crumbled


1 tablespoon butter


6 large onions, peeled and thinly sliced


salt and pepper to taste


1 tablespoon flour


1 cup heavy cream


4 whole eggs





Preheat the oven to 400F. Heat the butter in a large frying pan and saute the onions until soft, about 10 to 15 minutes over a low heat. Salt and pepper the onions to your taste, then turn off the heat and sprinkle on the flour. Add the cream and stir well, blending all the ingredients. Add eggs, one at a time, while stirring and when thoroughly mixed, pour into the prepared pie crust. Sprinkle the crumbled bleu cheese on top and place into the oven and bake for 35 to 45 minutes, until the top is nicely browned, but not burnt. Let cool and serve with a salad and some crisp white wine.











Bleu Cheese Pecan Crackers





1 cup crumbled bleu cheese


1/2 cup unsalted butter, room temperature


1/4 teaspoon coarsely ground black pepper


1 cup all purpose flour


1/2 cup toasted chopped pecans


pecan halves





Preheat oven to 350F. Using an electric mixer, beat cheese, butter and pepper in a medium bowl until blended; some cheese should still be in separate pieces. Using a rubber spatula, mix in flour, then chopped pecans. Roll dough aBleu cheese containing recipes?
I am going to make a salad w/my blue cheese- spring greens, toasted pecans, diced pear, dried cherries, and zesty italian dressing. It's my fav salad. I'm probably going to make hamburgers w/the rest- I top the burgers w/blue cheese and put it under the broiler for a few seconds, then I add sauteed mushrooms. Best burger ever!





If you can't think of anything else to do with your blue cheese, just let a stick of butter come to room temp and blend it up w/ the blue cheese. Put it on a piece of plastic wrap and roll it up really tight and put it in the freezer. Slice off a piece the next time you have steaks. Yum!
BLUE CHEESE WINEBURGERS





2 lb. ground lean beef


1/2 c. dry red wine


2 tsp. salt


1/4 tsp. pepper


1 tsp. grated onion


1/2 c. crumbled Blue cheese (about 3 oz.)





Mix meat, wine and seasonings. Chill in refrigerator, covered, for several hours to blend flavors. Shape into 12 thin patties. Crumble Blue cheese onto half the patties. Top with remaining patties, pressing edges together so edges are completely sealed. Grill to rare or medium doneness. Serves 6





OR





BLUE CHEESE COLE SLAW





8 tsp. vinegar


1 tsp. salt


8 tsp. sugar


16 oz. sour cream


3 (4 oz.) pkg. crumbled Danish blue cheese


1-2 lb. shredded cabbage (approx. 8 c.)





Combine sugar, salt, vinegar, sour cream and blue cheese. Pour cheese mixture over shredded cabbage, mix thoroughly. Refrigerate at least 1-2 hours.





OR





BLUE CHEESE DOGS





1/3 c. dairy sour cream


2 tbsp. minced onion


1/4 c. sweet pickle relish


2 tbsp. prepared mustard


1/4 c. crumbled blue cheese


8 wiener buns, split %26amp; toasted


8 wieners





Combine sour cream, onion, relish, mustard and blue cheese. Spread 2 tablespoons cheese mixture on cut sides of each bun; insert a wiener. Wrap buns in heavy foil, heat in hot oven, 400 degrees, for 10 minutes or until heated through. Serves 8. You can make ahead and refrigerate until time to heat and serve.





OR





BLUE CHEESE BALLS





8 oz. cream cheese


3/4 stick butter


4 oz. blue cheese, crumbled


1/3 c. black or green olives


1/2 c. walnuts, chopped


Salt, pepper, garlic salt, etc.





Cream together softened cream cheese and butter. Add seasonings of your choice (garlic salt, pepper, etc.) Add 4 oz. blue cheese and 1/2 cup of black or green olives and blend thoroughly. Roll into ball and chill. Roll in chopped nuts and serve with crackers





OR





PORK BLUE CHEESE CASSEROLE





Cook 6 ounces (about 3 cups) noodles in boiling water - salted; rinse, drain. Slowly brown 6 - 1/2 inch thick pork chops on both sides. Season with salt and pepper.





BLUE CHEESE SAUCE:





Melt 3 tablespoons butter; blend in 3 tablespoons all-purpose flour, 3/4 teaspoon salt and dash of pepper. Stir in 1 cup milk. Cook and stir until thick. Add 3/4 cup crumbled blue cheese (3 ounces); stir until cheese melts.


Combine noodles, sauce and 3 tablespoons EACH of chopped green pepper and chopped pimiento. Place in 10 x 6 x 1 1/2 inch baking dish. Arrange chops on top of noodle mixture. Bake at 350 degrees about 30 minutes.





OR





BROILED CHICKEN BREAST WITH BLUE


CHEESE





2 chicken breast halves


1 c. + 1 tbsp. fine bread crumbs


1/3 c. blue cheese


1 tsp. thyme (chopped)


1 tbsp. butter


3 tbsp. parsley (chopped)


Salt, freshly ground black pepper to taste





Pound the breast halves lightly to flatten. Dredge in 1 cup crumbs and broil 2 minutes on each side.


Mix 1 tablespoon bread crumbs, blue cheese, thyme, butter, parsley, salt and pepper to form a paste. Spread the cheese mixture over the chicken and place under the broiler 6 to 7 minutes until nicely browned. Serve with rice pilaf and sauteed vegetables. Serves 2.





OR





GRILLED BLUE - CHEESE STUFFED PORK


CHOPS





4 pork loin ribs chops, cut 1 1/2'; thick (about 10 oz. each)


1 recipe Blue cheese stuffing, follows


1 recipe Creamy Sauce, follows


Crumbled Blue Cheese, optional





For chops, trim fat; cut a pocket in each chop from fat side almost to bone. Spoon about 1/4 cup of the Blue Cheese Stuffing into each pocket; close pocket with wooden toothpicks.


In a covered grill arrange hot coals around drip pan to get medium-hot heat over drip pan. Place chops over drip pan. Cover; grill about 40 minutes or until no pink remains. Top chops with Creamy Sauce; sprinkle with blue cheese.





Blue cheese Stuffing: In a small mixing bowl combine 1/2 cup shredded carrot, 1/4 cup chopped pecans, 1/4 cup crumbled blue cheese, 1 thinly sliced green onion and 1 teaspoon Worcestershire sauce.





Creamy Sauce: In a small saucepan stir 4 teaspoons all-purpose flour into 1/4 cup plain yogurt. Add 3/4 cup milk, 1/2 teaspoon instant chicken bouillon granules and dash pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serves 4





OR





BEEF TENDERLOIN WITH PEPPERCORN-BLUE


CHEESE BRANDY SAUCE





4 pieces of cleaned filet, weighing 7 oz. each


2 tbsp. whole black peppercorn, cracked


4 tbsp. oil


1/4 c. blue cheese, crumbled


3/4 c. heavy cream


1 c. brown sauce


1/3 c. brandy


Salt to taste





Lightly salt the tenderloin, then roll them in the peppercorns, pressing down the pepper into the filets. Heat the oil in a large skillet, until very hot. Add the filets and cook over high heat for 2 minutes on each side or until desired doneness. Lift them out of the skillet and keep warm on serving platter while making the sauce.


Deglaze the skillet with the brandy and let it flambe. Stir in cream and blue cheese, scraping the bottom of the skillet to dissolve any meat glace. Add brown sauce and let reduce until desired consistency. Adjust seasoning. Pour ove