Garlic Blue Cheese Butter Recipes

Steps:

• Combine all ingredients in a bowl. Serve on top of the steaks.
• Refrigerate leftover in an airtight container in the fridge.

Steps:

• Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the blue cheese, chopped chives, red pepper flakes and ground pepper. Mix until totally combined, scraping the sides as needed.
• Lay out a long piece of plastic wrap on top of a piece of aluminum foil and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap and foil over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic and foil to form a cohesive roll). Place the roll of butter into the fridge so it will harden, at least 1 hour, or into the freezer if you need to speed along the process.

Steps:

• Crush garlic, using garlic press, into microwave safe bowl. Add onion powder pepper and 2 tbsp butter; microwave on High 30 secs until butter melts.
• Stir and microwave 2 more mins stirring once. Let sit to cool completely (about 5 mins.).
• Cut remaining butter into small pieces and add to garlic mixture with blue cheese and thyme. Mix until well blended. Chill until ready to serve.

Steps:

• In a small bowl combine butter, blue cheese, parsley, basil and garlic.
• Set aside.
• Grill steaks to desired doneness.
• Top each steak with a generous amount of the butter mixture.
• Chill the remaining butter for another time.
• (Try the butter mixture tossed with hot cooked vegetables).

Steps:

• Preheat oven to 375 degrees.
• Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top garlic cloves.
• Remove any loose papery outer skin.
• Place garlic cut side up in nonaluminum baking dish.
• Top with butter.
• Pour oil over.
• Add 1 can broth and white wine to dish.
• Sprinkle chopped rosemary over garlic.
• Place 2 rosemary sprigs in dish.
• Season with pepper.
• (Can be made 8 hours ahead. Cover; chill).
• Bake uncovered until garlic is tender, basting every 15 minutes with pan juices and adding more broth if necessary to maintain some sauce in dish, about 1 hr 15 minutes.
• Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes.
• Discard rosemary sprigs.
• Garnish with fresh rosemary sprigs.
• Serve with bread.

Steps:

• In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce.
• With a rubber spatula, place the mixture width wise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end.
• Roll the foil or paper up lengthwise to create a little cylinder of butter.
• Seal the ends of the cylinder and freeze for at least 1 hour before using.
• Cut with a warm knife.

Steps:

• Saute garlic in 2 T butter with onion powder & pepper. Let cool completely and mix in remaining ingredients. Chill until ready to serve. Serve over grilled steaks, baked potatoes or steamed vegetables.

Steps:

• In a blender, combine the milk, cream cheese, blue cheese and garlic; cover and process until blended. Serve with crackers.

Steps:

• Crush garlic, using garlic press, into microwave-safe bowl. Add onion powder, pepper, and 2 tablespoons butter; microwave on HIGH 30 seconds until butter melts.
• Stir and microwave 2 more minutes, stirring once. Let sit to cool completely (about 5 minutes).
• Cut remaining butter into small pieces and add to garlic mixture with blue cheese and thyme. Mix until will blended. Chill until ready to serve. Serve over grilled steaks, baked potatoes or stir into fresh steamed vegetables.

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.