LindaC- softening dried up cheese for grating?
pkramer60
13 years ago
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sushipup1
13 years agolast modified: 9 years agohawk307
13 years agolast modified: 9 years agoRelated Discussions
LindaC... Blue cheese recipe please
Comments (3)This is the one I have saved from Linda - hope it is what you are looking for! Donn's Delight 4 oz Maytag blue crumbled 1 cup of mayo ( I use Kraft) 3 oz ( about 1/3 cup) milk or cream 2 tsps sugar 2 tsps dried parsley 1 1/2 Tablespoons lemon juice 1 1/2 Tablespoons cider vinegar 1 Tablespoon fresh grated onion 2 Tsp Lee and Perrins worchestershire 1 tsp horseradish 1/2 tspoon garlic powder. Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies. Serves about 6 to 8...See MoreLindaC: Creamy Blue Cheese Dressing Recipe?
Comments (9)I'm not Linda, but I have her recipe. I thought I'd go ahead and share it with you so you could make it Right Away, just in case she doesn't see this by the time you need Blue Cheese Dressing. It's the best I've ever had. I'm going to go ahead and post the ''story'' she had to go with it, so you know of her true culinary genius. ''Funny....I had a salad for lunch with my blue cheese dressing. The story goes is that there was a restaurant in Tiffin, Iowa where lots of people went after an Iowa game, and their blue cheese salad dressing was legendary. Their salads were enormous....they stood a leaf of iceberg lettuce up at the back of a salad bowl and filled that bowl full of chopped greens and dumped on easily half a cup of blue cheese dressing, made with Maytag Blue of course!!. Every time I went there I tasted the dressing and wrote down something I noticed about the dressing...Mayo based....sweet and sour, thin enough to coat every leaf, parsley...and a "bite"....horseradish. Finally my DH and friends said! That's IT!....here's the recipe...I recommend doubling it....or quadrupling!'' DonnÂs Delight 4 oz Maytag blue crumbled 1 cup of mayo ( I use Kraft) 3 oz ( about 1/3 cup) milk or cream 2 tsps sugar 2 tsps dried parsley 1 ½ Tablespoons lemon juice 1 ½ Tablespoons cider vinegar 1 Tablespoon fresh grated onion 2 Tsp Lee and Perrins worchestershire 1 tsp horseradish ½ tspoon garlic powder. Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies. Serves about 6 to 8...See MoreLindaC, will you share your recipe for blue cheese dressing
Comments (20)Thanks for the response, newbeginning. I don't think lemon juice and vinegar are 1 T. I read "1 � Tablespoons lemon juice" and "1 � Tablespoons cider vinegar". Not sure if other browsers will see the ? between the 1 and the Tablespoon, as I do. The measure for fresh grated onion IS 1 T. Note that "Tablespoon" is singular here. Not a serious problem. I agree that I can guestimate 1 1/2 for lemon juice and vinegar and 1/2 for garlic. Edited to add this: With suggestions from others, I changed settings in the View menu, as I explained in a later text. I can read the original, but this one turned into upside down ? marks. Weird. Oh, well. They mean 1/2. This post was edited by Bellsmom on Tue, Mar 11, 14 at 16:09...See MoreLindaC- Cuisinart Disc Help
Comments (5)Those are the 3 discs I use least. The smaller 3 X 3 julienne pretty well makes a mush of all but raw potatoes.....but if you are making shoe string potatoes and want them cut into small curved 3 X # mm pieces....that's the way to go. The larger Julienne disc works better for french fries....but still cuts curved pieces because of the nature of a whirling disc. The fine grater makes a glorious fine fluff of any hard cheese like a well aged parmesan.....and powders a bar of 70% cocoa chocolate like nothing else......if you want to dust something with chocolate powder. The discs I use most are the 2mm and the 1 mm slicing disc and the fine grater....not the one shown but the step up form that. I also have a 4 MM slicing disc which is great for scalloped potatoes or veggies like carrots, onions and celery for soup....See Morehawk307
13 years agolast modified: 9 years agopkramer60
13 years agolast modified: 9 years agolindac
13 years agolast modified: 9 years agolindac
13 years agolast modified: 9 years agorachelellen
13 years agolast modified: 9 years agohawk307
13 years agolast modified: 9 years agopkramer60
13 years agolast modified: 9 years agohawk307
13 years agolast modified: 9 years agorachelellen
13 years agolast modified: 9 years agohawk307
13 years agolast modified: 9 years agopkramer60
13 years agolast modified: 9 years agorachelellen
13 years agolast modified: 9 years agolindac
13 years agolast modified: 9 years agohawk307
13 years agolast modified: 9 years ago
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