Veggies With Hollandaise Sauce And Blue Cheese Recipes

BLUE CHEESE DIP FOR VEGGIES

Steps:

• In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve.

VEGETABLES WITH CHEESE SAUCE

Steps:

• Microwave vegetable blend according to package directions. In a small saucepan, combine cheese and milk. Cook and stir over low heat until melted. Serve with vegetables.

VEGGIES WITH HOLLANDAISE SAUCE AND BLUE CHEESE

Steps:

• Cut potatoes into halves or quarters depending on size, cook in boiling salted water.
• Meanwhile, in a large frying pan, fry the bacon bits then add the pine nuts and sauté them until just golden.
• Make up the sauce as directed and stir in three quarters of the blue cheese.
• Once potatoes are cooked, drain and add to the pan with the butter and the the spinach, stirring constantly to just wilt the spinach.
• Quarter the eggs, add to the spinach mixture with the remaining blue cheese, crumbled.
• Then divide between four individual dishes or place in a large serving dish. Pour the sauce over the top and serve.

VEGGIE BENEDICT WITH HOLLANDAISE SAUCE

Steps:

• In a stainless steel bowl, add the egg yolks, wine, and lemon juice. Place the stainless steel bowl over boiling water and whisk continuously until the yolks are thoroughly heated. It should be light and fluffy from all of the air that was whipped into it, but not scrambled. Remove from the heat.
• Add a small amount of the hot water and whisk gently. Stream in the clarified butter slowly while whisking gently. Alternate between the butter and the hot water until the desired amount and consistency is achieved.
• Butter the English muffin with 1 tablespoon of butter and toast it in a skillet until golden brown. In a separate medium skillet, saute the mushrooms and onions in the remaining butter. Place the tomato slices, avocado, mushrooms, and onions on top of the English muffin. Top it off with basted eggs and hollandaise sauce and serve.
• To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam. Cook until desired doneness.

PASTA WITH VEGETABLES AND BLUE CHEESE

Steps:

• Chop onion.
• Heat large nonstick pot until it is very hot. Reduce heat to medium-high, and add oil.
• Add onion, and cook until it begins to soften.
• Mince garlic, and add.
• Bring water to boil in covered pot for pasta.
• Using thin slicing blade of a food processor, slice carrots. Stir into onion and garlic along with thyme.
• Wash asparagus. Break off and discard tough, woody part of stalks. Add to onion and carrot pot.
• Wash, trim and slice mushrooms; wash and trim tomato, and cut into small chunks. Add mushrooms and tomatoes to vegetable pot; stir well, cover and continue cooking over medium-low heat.
• Cook pasta.
• Stir a little of the yogurt into the cornstarch to make a smooth paste. Stir the paste into the remaining yogurt, and mash in the blue cheese. When vegetables are tender, add in the yogurt mixture, and stir until the sauce is smooth and the blue cheese has melted. Season with salt and pepper.
• Drain the pasta, and top with sauce.

HOLLANDAISE SAUCE FOR VEGETABLES

Steps:

• In a small saucepan, melt butter until bubbly.
• Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
• Pour in half the butter in a very slow, steady stream until creamy.
• Then turn blender to high and add remaining butter slowly.
• Taste and correct seasonings.
• Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.

GRANDMA'S HOLLANDAISE SAUCE

Steps:

• Combine egg yolks and lemon juice in a blender. Blend on high speed. With blender running, pour in hot melted butter in a very thin stream and blend until sauce is thick and emulsified.