192553 phyllo napoleons berkshire blue cheese nectarines pears Recipes

diced nectarine or apricot, diced bartlett or anjou pear, granulated sugar, brown sugar, cinnamon sticks, vanilla bean , split lengthwise, sheets frozen phyllo dough, thawed, butter, melted, powdered sugar, ground hazelnuts, remaining ingredients, berkshire blue cheese, crumbled, fat-free caramel sundae syrup

blue cheese, crumbled, ripe pear - peeled, cored, and chopped, light cream, ground black pepper to taste, phyllo tart shells

ripe pears (bartlett or anjou), fresh lemon juice, fresh flat leaf parsley, minced, blue cheese, crumbled, olive oil, fresh ground black pepper, baguette, cut into 1/2-inch thick rounds, mascarpone cheese, walnuts, toasted and finely chopped

pears, cored and thinly sliced, lemon juice, roughly chopped belgian endive, crumbled good quality blue cheese, red wine and vinegar salad dressing (2 parts white or vinegar to 1 part olive oil), freshly grated black pepper

peasant bread, coarsely chopped watercress, olive oil, salt, freshly ground black pepper, pears, thinly sliced, crumbled blue cheese

pine nuts, butter, melted, torn romaine, crumbled blue cheese, apples or pears, diced, lemon juice, brown sugar, garlic clove, peeled, salt, pepper, olive oil

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)

pears , semi-firm but ripe, peels on, lemon juice, salad greens, enough for 8 servings, blue cheese, crumbled, walnuts , candied (see recipe below), sugar, butter, vinaigrette dressing (recipe below ), white wine vinegar, salad oil, pear nectar, dijon-style mustard , sub. grainy brown, salt, pepper

pear, peeled, halved and cored, fresh spinach leaves, crumbled blue cheese, heavy cream, roasted chopped walnuts

blue cheese, crumbled, ripe pear - peeled, cored, and chopped, light cream, ground black pepper to taste, phyllo tart shells

blue cheese, crumbled, butter, brandy, coarsely chopped walnuts, baguette (1/2 inches slices), ripe pear, thinly sliced

honey-wheat bread, swiss cheese, mango chutney, pear, cored , cut into 1/4 inch slices, blue cheese, crumbled

candied pecans, white sugar, pecans, coarsely chopped, dressing, olive oil, white wine vinegar, tablelspoon white sugar, a good shot of honey (i d guess i squirt in about a heaping tbsp), prepared mustard, garlic, minced, salt, fresh ground black pepper, salad ingredients, head iceberg lettuce, chopped into bite-size pieces (or you can use romaine), spinach, chopped into bite-size pieces, pears, peeled and cored and chopped , and sprinkled with fruit fresh to prevent browning, roquefort or blue cheese, crumbled (i prefer to use a block of blue cheese so i can make bigger chunks than what you usually get in the pre-crumbled cheese tubs), chopped sweet onion

arugula torn, head romaine lettuce torn, fresh cored and thinly sliced pears, buttermilk, blue cheese, garlic cloves minced, freshly ground black pepper, chopped toasted walnuts

chopped almonds, nonfat cream cheese, softened, nonfat sour cream, crumbled blue cheese, honey, firm, ripe, unpeeled pears, lemon juice

pears fresh pears, rocket italian mix salad, blue cheeses, walnuts, veg oil, iceing sugar, salt & pepper, olive oil, balsamic vinger, honey