ROASTED PEARS WITH BLUE CHEESE
Steps:
- Preheat the oven to 375 degrees F.
- Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
EPOGNE WITH PEARS, HAM AND BLUE CHEESE
Steps:
- Make the bread dough through Step 1. Meanwhile, peel, core and slice the pears thin. Melt the butter in a large skillet over medium heat. Add the pear slices and saute until they begin to brown. Remove from the heat, cover the pan and let stand for 15 minutes. Trim the fat from the prosciutto and cut it into slivers. Set aside. Remove the rind from the cheese, crumble it into large pieces and set aside.
- Preheat the oven to 425 degrees. Sprinkle a baking sheet lightly with the cornmeal. Punch the dough down. On a lightly floured surface, roll the dough out into a 10-inch circle. Top with the prosciutto slivers, then the pear slices and their juices. Season with the salt and pepper. Bake until the edge of the bread is golden, about 25 minutes. Sprinkle the cheese evenly over the top and continue to bake until the cheese melts, about 2 minutes. Cut into 6 wedges and serve.
PEPPERONI AND CHEESE SCRAMBLED EGGS
Provided by Robert Irvine : Food Network
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
- Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.
BLUE CHEESE AND PEARS
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Spread soft blue cheese on pear slices and drizzle with honey.
GRIDDLED PEAR & BLUE CHEESE SALAD
Contrast sweet grilled fruit with salty robust blue cheese and a honey vinaigrette in this stylish salad
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
- Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
HAM, CHEESE & PEAR SALAD
Whip up this ham, ricotta, pear, rocket and couscous salad in just 15 minutes. Serving two, it's a lovely summer lunch or speedy balanced supper
Provided by Liberty Mendez
Categories Lunch, Supper
Time 15m
Number Of Ingredients 12
Steps:
- Tip the couscous into a heatproof bowl and pour over 140ml boiling water from the kettle. Cover and leave for 4 mins. Meanwhile, whisk the olive oil, mustard, vinegar and honey together in a bowl. Set aside.
- Toss the spinach, rocket and pears with the dressing. Fluff the couscous with a fork, then mix into the salad while still warm (this will wilt the greens slightly). Divide between two plates.
- Combine the ricotta and 2 tbsp water with most of the chives and the lemon zest. Top the salad with spoonfuls of the ricotta mixture, the ham and remaining chives. Finish with a grinding of black pepper, if you like.
Nutrition Facts : Calories 464 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium
PEPPERONI EGGS
We love to experiment with different ingredients for breakfast. This recipe is one of our favorites.
Provided by Luisa
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk egg substitute, egg, green onions, pepperoni slices, and garlic powder together in a bowl.
- Heat butter in a non-stick skillet over low heat; add egg mixture, cover skillet, and cook until eggs are set, 10 to 15 minutes. Sprinkle Romano cheese over eggs and season with salt and pepper.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 3.7 g, Cholesterol 123.5 mg, Fat 16.2 g, Fiber 0.7 g, Protein 25.3 g, SaturatedFat 6.6 g, Sodium 586.1 mg, Sugar 1.8 g
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