Maytag Blue Cheese Salad Dressing Food

SIMON AND SEAFORT'S MAYTAG BLUE CHEESE DRESSING

Steps:

• Dissolve spices into vinegar, Worcestershire and Tabasco. Combine with sour cream and mayonnaise. Thin dressing with buttermilk, add Maytag Blue Cheese and let sit overnight. Serve on romaine greens. Garnish with toasted slivered almonds and crumbled Maytag Blue Cheese.

MAYTAG BLUE CHEESE SALAD DRESSING

Steps:

• Dissolve spices into vinegar, Worcestershire, and Tabasco.
• Combine with sour cream and mayonnaise.
• Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
• It is best served on Iceberg lettuce wedges.

HOMEMADE BLUE CHEESE DRESSING RECIPE

Steps:

• In a large bowl whisk together the mayonnaise, sour cream, buttermilk, vinegar, Worcestershire, garlic, sugar, salt, and pepper until completely combined.
• Next, fold in the blue cheese gently until combined. Don't over mix.
• Refrigerate until ready to serve.

ROGUE CREAMERY BLUE CHEESE SALAD DRESSING

Steps:

• Combine mayonnaise, sour cream, cheese, Worcestershire sauce, garlic and lemon juice together and beat until smooth.
• Refrigerate overnight.

BLUE CHEESE SALAD DRESSING

Steps:

• Blend all ingredients together except blue cheese.
• Crumble in blue cheese.
• Chill.

ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE

Steps:

• Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon-o and set aside. In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together. Divide the salad onto the center of 2 chilled salad plates and garnish by fanning the pear slices around each salad.
• Preheat oven to 350 degrees F.
• Combine the tamari and molasses. Season, to taste, with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces.

COMPOSED SALAD OF FENNEL, OVEN-DRIED PEARS, AND MAYTAG BLUE CHEESE

Steps:

• Preheat the oven to 200 degrees F or its lowest setting. Line a baking sheet with parchment paper. Set aside.
• Peel the pears. Cut them lengthwise in half and carefully remove the cores and stems.
• Combine the brown sugar and ginger, mixing well. Generously rub each pear half with the mixture. Lay the coated pears on the prepared baking sheet and place in the oven to dry for about 6 hours, or until the pears are just beginning to dry out but still retain some of their moisture.
• Whisk together the olive oil and vinegar in a small bowl. Season to taste with salt and cracked pepper. Set aside.
• Cut the fennel bulbs lengthwise in half, then cut the fennel lengthwise into very thin slices.
• Beginning at the flower end, cut each pear lengthwise in half but not through the stem end.
• Toss the lettuce and fennel together in a large bowl. Add a small amount of the dressing and toss to coat. Place the lettuce mixture on a large serving plate. Fan the pear halves across the greens, crisscrossing the stem ends. Sprinkle the walnut pieces around the edge of the platter, crumble the blue cheese over the top, and drizzle the remaining dressing over all. Serve immediately.

THE BEST BLUE CHEESE SALAD DRESSING EVER

Steps:

• Blend lemon juice into milk [or use buttermilk if you have that on hand].
• Mix mayo and sour cream and then add milk.
• Add finely minced garlic to taste [you can also leave this out].
• Add a splash of Worcestershire, or more to taste.
• Add all the cheese you want, to taste [i always heaped in a lot of the best imported cheese i could find].
• Refrigerate.
• This will keep in the refrigerator for a month, but it probably won't last that long.

BLUE CHEESE SALAD DRESSING

Steps:

• In a blender or small food processor blend together the garlic paste, the mustard, the lemon juice, the vinegar, and salt and pepper to taste. With the motor running add the oil and blend the mixture until it is combined well. Add the sour cream, 3/4 cup of the cheese, and 2 tablespoons water, or enough to obtain the desired consistency, blend the dressing until it is combined well, and transfer it to a bowl. Stir in the additional cheese. The dressing keeps, covered and chilled, for about 1 week.