Roasted Potatoes With Warm Blue Cheese Sauce Recipes
WARM POTATOES WITH CHEESE SAUCE
Provided by Florence Fabricant
Categories dinner, salads and dressings, main course
Time 1h
Yield 8 appetizer servings
Number Of Ingredients 14
Steps:
- In bowl, combine lemon juice, cayenne pepper and salt and pepper to taste. Add the onion separated into rings; set aside at room temperature.
- Boil the potatoes until tender, about 25 minutes, drain, peel and keep warm.
- In a blender or food processor combine cheese, chile, turmeric and cream, and process until smooth.
- Heat the oil in a heavy nonstick skillet; add the cheese mixture, and cook over low heat, stirring constantly, until the the sauce is smooth, about 10 minutes.
- Spread lettuce leaves on a platter. Slice the potatoes 1/2 inch thick and arrange on the lettuce. Season them lightly with salt and pepper, then pour the sauce over them. Arrange the eggs, olives and slices of corn around the potatoes. Drain the onion rings, and spread them on top.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 37 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 21 grams, Sodium 929 milligrams, Sugar 5 grams, TransFat 0 grams
BLUE CHEESE POTATOES
Brandi Rook serves this warm creamy potato salad to the blue cheese lovers in her Salina, Kansas home. "Try it with a beef entree," she suggests. "It's incredibly tasty yet quick to fix because you don't need to peel the potatoes."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm.
Nutrition Facts : Calories 376 calories, Fat 31g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 368mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
BLUE CHEESE POTATOES
Roasted potato wedges tossed with blue cheese dressing and fresh blue cheese. If you prefer other taste pairings, use your favorite salad dressing and cheese combination to create your own new recipe. You can substitute 1 lb. 4 oz. of peeled potatoes cut into wedges, if desired.
Provided by KittyKitty
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
- Bake at 450 for 25 minutes.
- Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
- Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.
Nutrition Facts : Calories 302, Fat 21.9, SaturatedFat 5.1, Cholesterol 11.5, Sodium 459.7, Carbohydrate 22.5, Fiber 2.6, Sugar 2, Protein 5.6
WARM GARLICKY BLUE CHEESE SAUCE
Perfect for all cuts of steak, prime rib, roasts, pork tenderloin, vegetables and wonderful with baked potatoes too. It is quick easy and it just a nice condiment versus a steak sauce or cheese sauce.
Provided by SarasotaCook
Categories High In...
Time 12m
Yield 1 cup, 9 serving(s)
Number Of Ingredients 7
Steps:
- Sauce -- In a small saucepan on medium low heat, add the cream, cheese, garlic and shallot, and let simmer for about 7-10 minutes until it slightly reduces.
- Finishing -- Once it has reduced slightly and the sauce thickens on it's own, add a pinch of hot sauce (optional), pepper, and the parsley. I don't add any salt as the cheese is salty enough. Stir well to combine.
- Serve -- Done! I love to drizzle over steak, roasts, pork chops and tenderloins, veggies, anything you want. Just ENJOY!
ROASTED POTATOES WITH CHEESE
Provided by Martha Stewart
Categories Holiday Planning & Ideas Easter Easter Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Toss potatoes with oil; season with salt and pepper. Arrange in a single layer on 2 rimmed baking sheets. Roast, flipping halfway through, until tender and golden, about 30 minutes.
- Preheat broiler with rack 6 inches from heating element. Transfer potatoes to a 9-by-13-inch baking dish. Toss with thyme; top with cheese. Broil, rotating pan, until cheese is bubbly, about 2 minutes. Serve warm.
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