262344 tenderloin spicy gorgonzola pine herb butter Recipes

firm ripe bartlett pears, cut into 1/4-inch-thick wedges, cream cheese, softened, gorgonzola cheese, crumbled, butter, softened, dry sherry, french bread baguette slices, toasted, chopped, lightly salted roasted pecans, chopped fresh rosemary, honey

chili powder, ground cinnamon, pepper, salt, ground allspice, pork tenderloin (3/4 lb), olive oil, chopped onion, butter, minced fresh gingerroot, chicken broth, maple syrup, diced crystallized ginger

butter, olive oil, onion, chopped, bay leaf, chopped microwaveable bacon, hot italian sausage, casings removed and chopped into bite size pieces, chopped tomatoes, with or without seasonings, salt and pepper, to taste, hot sauce , such as tabasco,to taste (optional), rigatoni pasta, chicken broth , as needed, dried oregano

pine nuts, butter, kale - stems removed, roughly chopped, and rinsed, distilled white vinegar, salt and ground black pepper to taste, shredded parmesan cheese

pine nuts, butter, softened, parmesan cheese, grated, dried basil, lemon zest, grated, eggs, milk, all-purpose flour, baking powder

unseasoned hot cooked long-grain white rice simmered in water, toasted pine nuts, minced fresh flat-leaf parsley, butter, melted, kosher salt

butter, fresh parsley chopped, garlic, lemon cut in wedges, marjoram, onion chopped, pepper to taste, oregano, salt to taste, seafood seasoning, shark steaks rinced in cold water and patted dry, thyme

salt, penne rigate, grape tomatoes, garlic, cracked but left in skins, plus 1 clove peeled and halved, extra-virgin olive oil plus some, for drizzling, freshly ground black pepper, tenderloin steaks about 1 1/4-inch thick, scallions, whites and greens, fresh sage leaves, a handful flat-leaf parsley, gorgonzola crumbles, grated parmigianino-reggiano , a few generous handfuls, basil leaves , about 20, torn or shredded, coarsely chopped arugula

gorgonzola cheese, softened, unsalted butter, softened, olive oil, a 3 1/2-lb buffalo tenderloin*, cut crosswise into eight to ten 11/4-inch-thick steaks, dijon mustard, fresh rosemary leaves, chopped, freshly ground black pepper to taste

eggplant , cut into 1/2-in.-thick slices and then into 1/2-in.-thick strips, garlic cloves, fresh mint leaves, pine nuts, butter, divided, olive oil, divided, salt, divided, red chile flakes, fusilli, grated ricotta salata cheese, divided

gorgonzola, crumbled (about 1 oz), unsalted butter, softened, sourdough bread, 1/2 inch thick, bacon, garlic clove, minced and mashed to a paste with, salt, red wine vinegar, honey, mayonnaise, olive oil, spinach, coarse stems removed, red onion, sliced very thin into rings, hard-boiled egg, quartered

potatoes, gorgonzola (thinly sliced ), butter, salt and pepper

potatoes, gorgonzola (thinly sliced ), butter, salt and pepper

canned pear halves (reserve juice), reserved pear juice, gorgonzola cheese, sauce, butter, butter, cinnamon, nutmeg, sugar, golden raisins, walnuts, powdered sugar

ripe pears, lemon juice, divided, sugar, water, gorgonzola cheese, unsalted butter, softened

butter, minced shallots (about 4 oz), dry red wine, ruby port, canned beef broth, fresh rosemary or 1/2 tsp dried, olive oil, thick beef tenderloin steaks (about 6 to 8 oz each), chilled and unsalted butter, chopped fresh rosemary or 1/4 tsp dried

pine nuts, butter, brown rice, rinsed and drained, bulgur (cracked wheat), onion, chopped, fresh parsley, minced, fresh chives or 6 tbsp scallions, finely minced, salt, pepper, beef or 3 (14 oz) cans chicken broth

tart shells, unbaked, golden syrup, brown sugar, eggs, lightly beaten, butter, melted, salt, vanilla, pine nuts, corn syrup, for drizzling (optional), fresh fruit, if desired (to garnish ) (optional), mascarpone, ricotta cheese, sour cream or 3 tbsp vanilla yogurt, sugar (icing ), vanilla