CHOPPED ICEBERG SALAD WITH ROQUEFORT DRESSING
Steps:
- Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.
- Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.
ROQUEFORT OR BLUE CHEESE QUICHE (JULIA CHILD)
Make and share this Roquefort or Blue Cheese Quiche (Julia Child) recipe from Food.com.
Provided by coconutty
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- To partly bake the pastry shell:
- Bake in middle of oven at 400 degrees F. for 8-9 minutes.
- For the filling:.
- Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
- Beat cheese, butter and cream with a fork, then beat in the eggs.
- Force the mixture through a sieve, to get rid of the lumps.
- Season to taste and stir in the chives or green onion tops.
- Pour into pastry shell.
- Bake 25-30 minutes or til puffed and browned.
ROQUEFORT DRESSING
This is my version of the wonderful Roquefort dressing that was served at the Magic Lamp Inn in Cucamonga CA when I worked there as a prep-cook 40-45 years ago. As memory serves, it tastes pretty much like the original and is great on salads and as a dip for French fries, chips, chicken wings, or just about anything else you might want to dip in a blue cheese dressing. You have to start this a day ahead to drain the yogurt.
Provided by Toby Jermain
Categories Salad Dressings
Time 30m
Yield 8 cups, 16-20 serving(s)
Number Of Ingredients 13
Steps:
- The night before you want to make the dressing, line a colander with a wet paper towel, stir the yogurt well, and place in the colander to drain.
- Cover with another damp paper towel, and allow to drain overnight.
- If you are a wuss, place the colander in a bowl, and let it drain in the fridge; if not, just leave it in the sink overnight.
- Yogurt just gets better when in sets at room temperature; its a living organism; it doesnt like the cold any more than you do!
- The yogurt should have drained down to about 2 cups, more or less.
- If you are a purist, finely chop the scallions, parsley, white onion, and press the garlic; if not, coarsely chop them, throw them in the food processor, pulse until everything is finely chopped, scraping bowl down once, and transfer to a bowl.
- At the Magic Lamp, everything but the mayo and seasonings, went through the meat grinder, which still left a little texture.
- Combine the yogurt, cream cheese, mayonnaise, and blue cheese in a food processor, or whisk until well combined.
- Crumble the Roquefort or additional blue cheese, add to the processor, and pulse a couple more times, or finely crumble, and whisk into the mixture.
- Add seasonings, and pulse or whisk until incorporated.
- Allow to set for at least 30 minutes to allow flavors to develop, taste, and adjust any or all seasonings to taste.
- If possible, refrigerate overnight before using.
- Note: If the dressing seems to need something after setting, I often stir in a couple splashes of balsamic vinegar.
- This is definitely not part of the original recipe.
- Who had ever even heard of balsamic vinegar in the 60s?
ROQUEFORT DRESSING
This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!
Provided by L.R. Fay
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Blue Cheese Dressing Recipes
Time 5m
Yield 16
Number Of Ingredients 5
Steps:
- In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 2.8 g, Cholesterol 24.1 mg, Fat 26.4 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 457.6 mg, Sugar 1.7 g
ABSOLUTELY THE BEST RICH AND CREAMY BLUE CHEESE DRESSING EVER!
Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavor and nice sweetness with a great creamy and chunky balance.
Provided by LUCKYME9
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 1.1 g, Cholesterol 14.1 mg, Fat 8.6 g, Protein 3.1 g, SaturatedFat 3.7 g, Sodium 251.3 mg, Sugar 0.5 g
MY GRANDMOTHER'S FRENCH DRESSING
This recipe was given to my mom from my grandmother and has been handed down to me. You will never find French Dressing like this.
Provided by JIMBOWERS
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes French Dressing Recipes
Time 15m
Yield 9
Number Of Ingredients 10
Steps:
- Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 29.4 g, Cholesterol 2.8 mg, Fat 25.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 4.5 g, Sodium 509.3 mg, Sugar 27.1 g
ROQUEFORT DRESSING
This intensely-flavoured creamy blue cheese dressing is a great match for strong peppery leaves like arugula, radicchio and oak leaf.
Provided by English_Rose
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the Roquefort, mustard, cream and vinegar together until smooth.
- In a slow drizzle, gradually whisk in the oil and season to taste.
Nutrition Facts : Calories 272.4, Fat 28.6, SaturatedFat 7.8, Cholesterol 26.2, Sodium 337.4, Carbohydrate 0.7, Protein 4
ROQUEFORT CHEESE DRESSING
Use this over the classic iceberg wedge or simply pour over nice ripe tomatoes and roasted sweet onions.
Provided by Brookelynne26
Categories Salad Dressings
Time 10m
Yield 2 3/4 cups, 16 serving(s)
Number Of Ingredients 8
Steps:
- Place 1/2 c of the cheese in a food processor. Add the mayonnaise, sour cream, olive oil, vinegar, milk, brandy and cayenne. Pulse 5 or 6 times just to blend. Scrape mixture into a bowl and fold in the remaining cheese crumbles. Refrigerate any leftovers. It can be stored in the refrigerator for 1 week.
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