Blue Cheese Noodles Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat the inside of a glass 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix spaghetti sauce and brown sugar into beef-pork mixture until sauce is well blended.
• Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.
• Spread enough sauce into the bottom of the loaf pan to reach 1-inch depth. Break 2 lasagna noodles to fit the length of the loaf pan, slightly overlapping. Spread 1/2 of the cheese mixture over noodle layer. Layer 3 slices provolone, slightly overlapping, over cheese layer. Sprinkle 1/2 of the Cheddar cheese over provolone cheese. Repeat layering with the remaining ingredients ending in a layer of sauce.
• Place the loaf pan on the prepared baking sheet and top loaf pan loosely with a piece of aluminum foil.
• Bake in the preheated oven until bubbling and cooked through, about 1 1/2 hours. Let stand for 15 minutes before slicing.

Steps:

• While the pasta is boiling: Melt butter in sauce pan over med-low.
• Add onion and garlic saute about 5 minutes.
• Pour in half& half, let heat through.
• Wisk in blue and parmesan cheeses.
• Salt and pepper to taste.
• Sauce will thicken a bit upon standing.
• Toss with cooked pasta.

Steps:

• Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

Steps:

• Melt butter in a skillet.
• Add onions and cook until golden.
• Crumble blue cheese into onions.
• Stir over medium heat until cheese is melted.
• Remove from heat and stir in sour cream and seasoned pepper.
• Stir in noodles that have been cooked with oil and bouillon in the water used for boiling.
• Cover and let stand several hours for flavors to blend.
• Reheat slowly (or heat in a microwave) before serving.

Steps:

• Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
• Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
• Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
• Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

Steps:

• Cook noodles according to package directions; drain. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a Dutch oven, combine the soup, sour cream and blue cheese; cook and stir over medium heat until cheese is melted. Stir in the noodles, sausage, mushrooms, pimientos and green pepper., Transfer to 2 greased 3-qt. baking dishes. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly.

Steps:

• Cook 6 ounces (about 3 cups) noodles in boiling salted water;drain.
• slowly brown six 1/2 inches slices pork tenderloin on both sides in hot fat.
• Season with salt and pepper.
• Make BLUE CHEESE SAUCE: Melt 3 tablespoons butter;blend in 3 tablespoons all purpose flour, 3/4 tsp salt and dash of pepper.
• Stir in 1 cup of Milk.
• Cook and stir till thick.
• Add 3/4 cup crumbled blue cheese (3 ounces); stir till cheese melts.
• Combine noodles, sauce and 3 tbs.
• each chopped green pepper and chopped pimiento.
• Place in 10X6X1-1/2 baking dish.
• Arrange meat on top.
• Bake at 350 about 30 minutes or till done.

Steps:

• Pre-heat oven to 250.
• Season the chops on both sides with salt, pepper and a little garlic powder.
• Lightly coat the chops in the sesoned flour.
• Heat oil in skillet and brown chops on both sides.
• Remove from pan and place in a Dutch Oven or an oven proof pan with a tight fitting lid or one that can be covered with foil.
• place the chops in the pan in a single layer and pour the chicken broth around them.
• Sprinkle the cheese evenly on top of the chops and cover the pan.
• Bake 3 hours on low, checking every so often to make sure they are not getting too dry. If need be add more broth,. but it should be okay. It will make it's own gravy to serve along side or over noodles or rice. We love this dish, my husand frequently requests it for his bithday dinner. Hope you enjoy it too.

Steps:

• Cook noodles according to package directions. Drain.
• While noodles are cooking, mix together blue cheese dressing, cheddar cheese, and cajun seasoning. Microwave for 30 seconds or so to form a sauce.
• Add noodles to sauce. Stir.