Dinosaur Bbq Blue Cheese Dressing Recipe 415

BLUE CHEESE DRESSING

Blue Cheese Dressing image

Provided by Alton Brown

Time 5m

Yield 1 1/4 cups dressing

Number Of Ingredients 7

Ingredients

4 ounces Gorgonzola
1/3 cup sour cream
1/3 cup buttermilk
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

Steps:

Put the Gorgonzola in a small mixing bowl and mash it with a fork. Add the sour cream, buttermilk, mayonnaise, white wine vinegar, Worcestershire sauce and black pepper and whisk to combine. Serve or store in an airtight container, in the refrigerator, for up to 1 week.

DINOSAUR BBQ BLUE CHEESE DRESSING RECIPE - (4.1/5)

Dinosaur BBQ Blue Cheese Dressing Recipe - (4.1/5) image

Provided by Dr_Mom

Number Of Ingredients 8

Ingredients

2 . mayo
1/4 tsp celery seed
2 tbls fresh lemon juice
Dash of Tabasco, or to taste
3/4 crumbled blue cheese such as Maytag
3 tbls apple cider vinegar
1 tsp dry mustard such as Coleman's
1/2 tsp white pepper (or black if you don't have white, tastes the same but the black will leave visible specks in the sauce)

Steps:

Combine all the ingredients in a bowl and mix well. Season to taste with salt and any additional pepper. Refrigerate until ready to use

DINOSAUR BBQ STYLE BAKED BEANS

Dinosaur BBQ Style Baked Beans image

I have always disliked baked beans, but I was served and couldn't stop eating these. A few years later I found out it was a recipe from Dinosaur Barbecue, a famous restaurant based in Rochester, NY. I searched the internet for a version of the recipe not using Dinosaur BBQ's "Mutha Sauce," and doubled the amount of Italian sausage to make them really meaty. I cooked this in a cast-iron dutch oven and brought it camping the next day. It was amazing reheated and great with potatoes baked in the fire. It's almost like chili and very filling. NOTE: I'm not sure about the serving amount. This really makes plenty, and everyone ate several big helpings.

Provided by handsandfeet

Categories Stew

Time 28m

Yield 12-18 serving(s)

Number Of Ingredients 13

Ingredients

2 (28 ounce) cans baked beans (I used Bush's Homestyle. Choose a less-sweet variety.)
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, finely chopped
2 garlic cloves, minced (or more, if you love garlic)
1 lb hot Italian sausage, casings removed
1 tablespoon Dijon mustard
1 tablespoon ketchup
2 tablespoons Worcestershire sauce (I accidentally only put 1 in when I made this, still loved it)
1 tablespoon cider vinegar
1 tablespoon molasses
1 teaspoon chili powder
salt and pepper, to taste

Steps:

Heat olive oil to medium-high in a large saucepan, and cook onion and pepper until soft, adding salt and pepper.
When softened, add garlic and cook another minute.
Add sausage, crumbling it into small pieces while it cooks.
Drain some of the liquid from the beans- make it about the same level in the can as the beans themselves. Mix into the sausage/veggies.
Turn the heat down to medium-low and add remaining ingredients. Cook for 5-7 minutes.
Serve immediately, or let cool and reheat. We loved this the next day, as the flavors had a chance to really mix.

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