KALE SALAD WITH BLUE CHEESE AND WALNUTS
Lend texture and flavor to this baby kale salad with toasted walnuts and crumbled blue cheese.
Provided by Food Network Kitchen
Time 25m
Yield 8-10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spread the walnuts out on a baking sheet and bake, tossing once, until toasted and browned, 8 to 10 minutes. Set aside to cool, then roughly chop.
- Meanwhile, cover the shallot with cold water and let stand 10 minutes; drain well and pat dry.
- Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Slowly drizzle in the oil, whisking constantly until blended and thickened.
- Add the kale, drained shallots and walnuts to the bowl with the dressing and toss well. Add the blue cheese, season with a pinch each of salt and pepper and toss gently to combine.
PIONEER WOMAN'S MYSTERY (BLUE CHEESE) ROLLS
I found this recipe on the Pioneer Woman blog site. I have tried several of her recipes and loved them. I have not yet tried this one. Just putting it here for safe-keeping. It looks like she used Pilsbury Golden Layer cans of biscuits. I am guessing at the number of rolls that it makes. It would depend on the brand of biscuits you selected. She states that these freeze well. Just flash freeze them and put them in a Ziploc. Then microwave, from frozen stage, for 13 seconds
Provided by cstahl
Categories Breads
Time 22m
Yield 64 mini rolls, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine butter and cheese on baking pan.
- Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir.
- Cut biscuits into fourths, then toss in butter mixture.
- Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.
FLAKY BLUE CHEESE ROLLS W/WALNUTS
Make and share this Flaky Blue Cheese Rolls W/Walnuts recipe from Food.com.
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 12 rolls
Number Of Ingredients 8
Steps:
- For filling, in medium bowl mix together walnuts, blue cheese, snipped parsley and pepper.
- Unroll pie crust sheet and spread filling evenly over the crust.
- Cut pastry circle into 12 wedges.
- Starting at wide ends, loosely roll up wedges.
- Place rolls, tip side down, on a greased baking sheet.
- Can cover and chill for up to 24 hours if desired.
- Before baking, brush rolls lightly with milk.
- Sprinkle with parmesan cheese and additional parsley.(I prefer the ground parmesan for this.).
- Bake at 425º for about 15 minutes or til golden.
- Cool on wire rack.
- Serve warm.
Nutrition Facts : Calories 112, Fat 8.9, SaturatedFat 2.3, Cholesterol 3.2, Sodium 125.4, Carbohydrate 6.3, Fiber 0.6, Sugar 0.6, Protein 2.4
CREAMY BLUE CHEESE DIP WITH WALNUTS
Blue cheese can be a polarizing ingredient, but the sweetness of toasted walnuts rounds out the sharpness of the cheese in this creamy dip. If serving this dip to friends, surround it with large pieces of cabbage, sliced celery sticks and a sleeve of saltine crackers - and make extra, because it can disappear quickly. But it's built for more than entertaining guests: Slather it on a potato bun in a chicken cutlet sandwich, or use it to dress up a BLT.
Provided by Sue Li
Categories condiments, dips and spreads, finger foods, appetizer
Time 20m
Yield 2 1/2 cups (6 to 8 servings)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread walnuts on a baking sheet and toast in oven until golden brown, about 10 minutes. Let cool, then coarsely chop.
- In a medium bowl, combine blue cheese, buttermilk, mayonnaise, chives, shallot, lemon juice and paprika. Stir to blend, then season with salt and pepper.
- Just before serving, stir in chopped walnuts and top with more chives. Enjoy with celery, cabbage and saltine crackers.
BLUE CHEESE AND WALNUT SPREAD
This spread is also delicious served on apple or pear wedges. Rub them first with lemon juice to prevent discoloration.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfermixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrapand refrigerate, up to 1 week.
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