48158 warm walnut crunch blue tartlets Recipes

warm water, butter, softened, dark brown sugar , packed, cardamom, salt, bread flour, rye flour, yeast, crushed walnuts

warm milk (70° to 80°), water (70o to 80o), butter, softened, brown sugar, baking cocoa, salt, king arthur unbleached bread flour, active dry yeast, chopped walnuts, toasted

blue ice american vodka, blue curacao, sprite (or 7-up ), lime (a squeeze for drink & a slice for garnish), crushed ice

hrs rise time, warm water (105 to 115 degrees ), active yeast, swanson fructose, unbleached flour, swanson olive oil, y.s. organic honey, swanson himalayan crystal salt, swanson organic black mission figs, finely chopped, swanson organic walnuts, coarsely chopped

blue cheese, crumbled, red onion, halved and thinly sliced, olive oil, lemon juice, red wine vinegar, garlic, chopped, mustard powder, black pepper, cocktail rye bread

blue cornmeal, all-purpose flour, baking powder, white sugar, salt, eggs, beaten, milk, butter

mission artisan blue corn tortillas, low-sodium black beans, eggs, skim milk, salt and black pepper as needed, non-stick cooking spray, as needed, olive oil, minced garlic cloves, baby spinach leaves, aged cheddar cheese, shredded, pico de gallo

blue cheese salad dressing, mayonnaise, salt and pepper to taste, coleslaw mix, cooked real bacon pieces (such as hormel), quartered cherry tomatoes

blue cheese, sour cream, mayonnaise, heavy cream, lemon juice, dijon mustard, pepper

warm milk (70 to 80), water (70 to 80), butter, softened, brown sugar, salt, bread flour, baking cocoa, active dry yeast, chopped walnuts, toasted

mixed vegetables , stir-fried in, margarine, walnuts, coarsely ground, garlic, crushed, low-fat yogurt, egg white, red chili powder (optional), cottage cheese, crumbled, red bell pepper, chopped, green bell pepper, finely chopped, salt, pepper

warm water (100o to 110o), highly active dry yeast, sugar, instant coffee granules, molasses, bread flour, rye flour, salt, raisins (or golden ), coarsely chopped toasted walnuts, egg white, water, vegetable cooking spray

walnuts (or pecans), orange juice, chicken breasts, cooked, olive oil, green onions, chopped, brown sugar, cinnamon, salt (opt), baby spinach (6 cups), orange sections (3 medium oranges)

blue agave nectar, lemon peel, cornstarch, unbleached all-purpose flour, instant oats, wheat germ, salt, unsalted butter, cold and cut into bits, divided, blue agave nectar

blue potatoes, peeled and sliced 1/4-inch thick, garlic cloves, minced, butter, all-purpose flour, heavy cream, shredded gruyere, crumbled blue cheese, salt and freshly ground black pepper

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 lake green beans, butter, chopped fresh thyme, grated lemon peel