195364 auld french roquefort cheese scotch whisky pate Recipes

butter, olive oil, beef sirloin steaks, salt and coarsely ground black pepper to taste, brandy, heavy cream, roquefort cheese, crumbled, italian flat leaf parsley, for garnish

butter, divided, horseradish dijon mustard, divided, fresh breadcrumbs from crustless french bread, crumbled roquefort cheese (generous 4 oz), spinach leaves, leek , halved lengthwise, thinly sliced crosswise (about 3 cups), heavy whipping cream

cider vinegar, dijon mustard, honey, salt, cracked black pepper, olive oil, water, shallot, minced (about 3 tbsp), sunflower seeds, hulled, baby spinach, apple, very thinly sliced, roquefort cheese

filet mignon steaks, roquefort cheese, heavy whipping cream, butter, pepper, parsley (to garnish )

baby spinach leaves, walnuts, roughly chopped, ripe juicy pear, peeled and cubed, roquefort cheese , add more or less to suit your own taste, cream, chopped chives, salt and pepper

unbaked pie shells or 1 pastry dough, to line tart pan of same size, eggs, sour cream, black pepper , to taste, roquefort cheese, frozen spinach, thawed enough to spread in pan, walnuts , coarsley chopped

unsalted butter, at room temperature, red wine, roquefort cheese or 2 -3 oz maytag blue cheese, lemon juice, salt and black pepper, aged new york strip steaks

cream cheese, crumbled roquefort cheese, butter or 1/2 cup margarine, chopped fresh chives, lemon juice, salt and pepper

pink grapefruit, ripe avocados, crumbled roquefort cheese or 1 -2 tbsp blue cheese, shallots or 2 tsp red onions, finely chopped, extra virgin olive oil (optional) or flax seed oil (optional)

peeled bartlett pears, cored and quartered, port or other sweet red wine, sugar, white wine vinegar, walnut oil, salt, freshly ground black pepper, trimmed arugula (about 8 oz), belgian endive (about 1/2 lb), crumbled roquefort or other blue cheese, chopped walnuts, toasted

beets, tops and roots trimmed, fresh lemon juice, dijon mustard, celery seeds, olive oil, belgian endive heads , cut crosswise into 1-inch pieces, roquefort cheese, crumbled, chopped fresh chives

unsalted butter, leeks (white and pale green parts only), halved lengthwise, sliced into 1/2-inch pieces (about 6 cups), sugar, dried thyme, crumbled, salt and freshly ground white pepper, chicken stock or canned low-salt broth, boiled untilreduced to 1/2 cup, thick veal loin chops (about 8 oz each), fat and sinewtrimmed, dried thyme, crumbled, freshly ground pepper, unsalted butter, brandy, whipping cream, unsalted butter, cut into 6 pieces, room temperature, roquefort cheese, crumbled (about 1/2 cup), salt and freshly ground white pepper

bacon, diced (about 3/4 cup), mayonnaise, white wine vinegar, vegetable oil, crumbled roquefort cheese (about 4 oz), heads of butter lettuce , outer leaves removed (reserve for another use), remaining leaves torn into large pieces, dried cherries (preferably tart; about 3 oz)

olive oil, chicken, cut into 8 pieces, whipping cream, dry white wine, garlic cloves, minced, herbes de provence or dried thyme, crumbled, crumbled roquefort cheese, chopped fresh chives

walnut halves, toasted, sliced bacon, bosc pears, sliced, nonstick vegetable oil spray, ruby port, shallot, sliced, olive oil, red wine vinegar, crumbled roquefort cheese

mayonnaise, shallot, minced, sherry wine vinegar, garlic clove, minced, dijon mustard, crumbled roquefort cheese, whipping cream, beets, tops trimmed, hearts of romaine lettuce , quartered lengthwise, ends left intact, red onion, thinly sliced, watercress bunch, thick stems trimmed, walnut halves, toasted

tomatoes, seeded, diced, green onions, chopped, dried cranberries or dried currants, chopped pecans, toasted, olive oil, raspberry vinegar or red wine vinegar, crumbled roquefort cheese (about 2 oz)

walnut halves, toasted, sliced bacon, pears, sliced (bosc work best), nonstick vegetable cooking spray, ruby port, shallot, sliced, olive oil, red wine vinegar, crumbled roquefort cheese