Seckel Pear Open Faced Sandwich W Bleu Cheese And Walnuts For 1 Recipes

ROASTED SECKEL PEARS

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl; combine the balsamic, butter, lemon juice and zest, sugar, garlic, ginger, and black pepper. Stir together well.
• Add the pears and gently toss to coat them.
• Arrange the pears on a nonstick baking sheet in a single layer without crowding.
• Roast until cooked through, 10 to 12 minutes.

MACARONI AND BLEU CHEESE

Steps:

• Cook macaroni noodles in boiling salted water for about 10 minutes or until al dente; drain.
• Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper, paprika and bell peppers, and onion. Simmer until peppers and onions are soft.
• Stir in cream, flour, sour cream, bleu cheese and Parmesan cheese; cook, stirring often, until smooth.
• Add milk, by tbsps, if desired for a thinner sauce.
• Pour the hot cheese mixture over the hot cooked macaroni and toss to coat.
• Serve.

BLEU CHEESE, WALNUT & PEAR SANDWICH

Steps:

• 1. Spread each slice of bread with a thin layer of butter.
• 2. Mash cream and Bleu cheese together in a bowl until combined well. Spread equal amounts of cheese on 3 slices of bread.
• 3. Sprinkle with a heaping tablespoon of walnuts over cheese.
• 4. Place 4 thin slices of pear on top of cheese and nuts.
• 5. Cover with remaining bread slices. Press down firmly.
• 6. Remove crusts and cut into 4 pieces.
• 7. Serve immediately or wrap well and chill until tea time.

OPEN-FACED WALNUT & PEAR SANDWICH WITH BLUE CHEESE

Steps:

• Toast the walnuts in a dry frying pan over a medium heat, tossing often, until the nuts are golden and fragrant, then allow them to to cool. Transfer the nuts to a small blender or food processor and whiz until fine, or crush them in a mortar and pestle.
• Toast the bread and allow it to cool, then spread it with the blue cheese. Top with arugula and slices of pear. Drizzle with a little balsamic and sprinkle with the walnut dust. Enjoy immediately.

PEAR, BLUE CHEESE & WALNUT SANDWICH TOPPER

Steps:

• Top bread or fill pitta with cheese, pear, watercress and walnuts.

PEAR & WALNUT SALAD W/CREAMY BLEU (BLUE) CHEESE DRESSING

Steps:

• In a medium bowl, whisk together the mayo, sour cream and lemon juice until smooth.
• Fold in the bleu cheese crumbles and add salt and pepper.
• Refrigerate until ready to use.
• Tear a combination of the romaine and red leaf lettuce into individual serving bowls or onto plates and top with the bleu cheese dressing.
• Place the pear slices on top of the dressing and finish each salad with the glazed walnuts and a sprinkling of cranberries.

OPEN-FACED CHEESESTEAK SANDWICHES

Steps:

• Spread roll halves with butter; sprinkle with garlic powder. Set aside., In a small skillet, saute the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, saute beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese., Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.

ROASTED PEARS WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat oven to 375 degrees F.
• Arrange the pears, cut side up, on a baking sheet.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Strip the leaves from the thyme branches and sprinkle over the pears.
• Bake 20 minutes, then remove from oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half.
• Return to oven and roast until they are tender and cheese is soft, about 10 minutes.
• Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes; chop.
• When the pears are cooked, transfer them to a serving plate and sprinkle with toasted walnuts.
• Serve hot.

PEAR AND BLUE CHEESE PASTRY TRIANGLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
• Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool.
• Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese.
• Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.