129623 salad port cooked pears roquefort Recipes

roquefort cheese, softened, cooked bacon, crumbled, scallion, minced, pastry shell, partially baked (follow the label directions), eggs, slightly beaten, heavy cream, butter

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

cooked quinoa, avocado, chopped, pear, chopped, gorgonzola, basil, olive oil

canned pear halves in natural juice, drained, lemon juice, white wine vinegar, light olive oil, salt, black pepper (15 grinds), walnuts, finely chopped, mixed salad greens, red bell pepper, ripe bosc pear, gorgonzola, finely crumbled

beef sirloin (trimmed of excess fat), ground black pepper, mangoes, salad leaves (mixed ), pears (peeled, cored and thinly sliced ), fat-free caesar salad dressing (specified low fat 1/3 cup)

cashew halves, bacon, coarsely chopped, melted butter, chopped fresh rosemary, curry powder, brown sugar, kosher salt, cayenne pepper, dressing, white wine vinegar, dijon mustard, honey, olive oil, salt and black pepper to taste, salad, mixed salad greens, bosc pear, thinly sliced, halved seedless red grapes

salad , garden variety, cranberries, dried, blue cheese , reduce fat, stalk celery, pears, walnuts

roquefort, crumbled, unsalted butter, softened, coarsely chopped walnuts, toasted, coarsely ground black pepper, baguette toasts or crackers

pecan halves, ground cinnamon, granulated sugar, mixed salad greens , torn, pears, sliced, lite, drained, colby-monterey jack cheese, shredded, dried cranberries, italian dressing, lite , zesty

roquefort cheese, crumbled, dijon mustard, heavy cream or 2 tbsp yogurt, white wine vinegar, vegetable oil, freshly ground salt and black pepper, to taste

beef forerib (4 rib joint) (recommended: scotch or black welsh), onions, peeled, cut into 1/3-inch (1 cm ) rounds, garlic oil, maldon salt or 3/4 tsp table salt, dried thyme, cayenne pepper, port and stilton gravy, recipe follows, fatty juices , reserved from the roast beef tin, all-purpose flour, ruby port, cooked onions from the roast beef tin, optional, organic beef stock , fresh from a shop-bough tub, blue cheese (recommended : stilton), red currant jelly, kosher salt and freshly ground black pepper, extra juices from the roast beef tin and carving

extra-virgin olive oil, balsamic vinegar, whole-grain mustard, sugar, kosher or sea salt, freshly ground pepper, sliced red onion, sweetened dried cranberries, lightly packed fresh baby spinach leaves , stemmed if needed, firm but ripe bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices, hazelnuts, toasted (see cook s notes) and chopped

pears (cored and sliced ), green onion (sliced ), bacon (cooked and crumbled ), gorgonzola (crumbled ), candied walnuts, lemon juice, walnut oil (or olive oil), maple syrup, dijon mustard, salt and pepper

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

spring salad mixed salad greens, toasted chopped walnuts or 1/2 cup pecans, green onion, chopped (with some green from the tops), just ripe anjou pears, sliced in thin 1-inch pieces, crumbled gorgonzola (or other bleu cheese), raspberry vinaigrette dressing (i like marie s)

roquefort cheese, crumbled, mayonnaise, red wine vinegar, hot pepper sauce

firm but ripe pears, halved, cored, fennel bulb (about 8 oz), cored, quartered, olive oil, canned low-salt chicken broth, balsamic vinegar