214396 pan pork blue cheese Recipes

whole pork tenderloins, kosher salt and fresh cracked pepper to taste, prepared olive tapenade, crumbled bleu cheese, minced fresh thyme, canola oil, divided, all-purpose flour, shallots, minced, dry white wine, dijon mustard, honey, lemon juice, cold unsalted butter , cut into pieces, minced parsley

pork fillets, approx divided in 4 pieces, salt and pepper, butter, oil, dried sage or 3 tbsp chopped fresh sage, blue cheese, crumbled ,i like blue stilton, cream, coarse grain mustard , maybe some extra, applesauce, smooth or chunky,maybe some extra

pork tenderloin, cut in 1 inch slices, fresh ground pepper, olive oil, crumbled blue cheese, snipped fresh chives, dry breadcrumbs

blue cheese (blue brie with rind removed preferred), celery (finely chopped ), cream cheese (softened ), fresh ground black pepper, chives (freshly snipped ), pears, lemon juice, poppy seed (garnish ) (optional)

blue cheese, cream cheese (softened ), sour cream, onion salt, lemon juice, milk

blue cheese, cream cheese, onion, garlic salt, worcestershire sauce

blue cheese, cream cheese, softened, brandy, cayenne, chopped parsley, pretzel sticks

thick) boneless pork loin chops, salt and pepper, extra-virgin olive oil , 3 turns of the pan, leeks, hazelnut or filbert nut pieces, dried sweetened cranberries, pinot noir (recommended : willamette valley oregon), chicken stock, butter, divided, shallots, thinly sliced, crimini (baby portobello) mushrooms, cleaned and sliced, shiitake mushroom caps, sliced, kale, chopped , 4 to 5 cups, sliced beets, drained, blue cheese crumbles (recommended : oregon), crusty whole-grain bread, chopped chives

pork fillets, blue cheese (mild ), sage leaves, honey (or 1 tsp apple sauce), butter, olive oil

pork belly, olive oil, onion, peeled and very finely chopped, white breadcrumbs, dried sage, blue cheese, salt & freshly ground black pepper

pork chop, 1/2 inch thick, salt and freshly ground pepper, shallots 1/2 inch chunks, leaves from 2 sprigs of thyme, water, blue cheese

pork tenderloin (about 1 lb.), salt, pepper, olive oil, firm-ripe figs, rinsed, stem ends trimmed , and halved lengthwise, thyme sprigs (each about 3 in. long), rinsed, coarse polenta, crumbled blue cheese (about 1 1/2 oz.), dry red wine, honey, grated orange peel

blue cheese macaroni salad, elbow macaroni, coarsely chopped walnuts, reduced-fat mayonnaise, dijon-style mustard, blue cheese, crumbled, halved seedless grapes

blue cheese coleslaw, blue cheese, crumbled, buttermilk, apple cider vinegar, sugar, shredded green cabbage (about 1 large head ), place first 4 ingredients in processor ; blend until smooth, about, seconds. place cabbage in large bowl. add dressing ; toss. season, salt and pepper. cover; chill at least 1 hour. (can be made, day ahead ; chill. toss before serving.)

blue cheese dressing, head iceberg lettuce, cut into 4 wedges, crumbled blue cheese, freshly ground pepper to taste, bacon slices, cooked and crumbled

blue cheese, crumbled, cream cheese, softened, butter, softened, worcestershire sauce, paprika, chopped pecans, pear halves in natural juice, drained, lettuce leaves

blue cheese, cream cheese, parmesan cheese, sour cream, mayonnaise, soy sauce

blue cheese, cream cheese, softened sweet butter, port, fresh black pepper, chopped toasted walnuts