RESTAURANT STYLE BLUE CHEESE DRESSING RECIPES
BLUE CHEESE DRESSING - SKINNYTASTE
This simple, light, homemade Blue Cheese Dressing is made with Greek yogurt, blue cheese, lemon juice, mayonnaise and seasoning.
Provided by Gina
Categories Appetizer
Total Time 10 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 7
Steps:
- In a small bowl, mash blue cheese and yogurt together with a fork.
- Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended.
- Season to taste with salt and pepper. Makes 1 cup.
Nutrition Facts : ServingSize 2 tablespoons, Calories 52 kcal, CarbohydrateContent 3.5 g, ProteinContent 3.5 g, FatContent 3 g, SaturatedFatContent 1.5 g, CholesterolContent 7 mg, SodiumContent 160 mg, FiberContent 0.5 g, SugarContent 2.5 g
RESTAURANT-STYLE PRIME RIB ROAST | JUST A PINCH RECIPES
This is THE ONLY recipe I'll ever use for prime rib. It comes out PERFECT every single time! NO FAIL! But--you MUST NOT change the directions or the ingredients. The directions are CRUCIAL. When my husband's bosses came over from Germany, I made this for them, and they just flipped over it! The next time they came to the states, they were down in Florida at a steakhouse, and they oredered the prime rib...well...the owner of the company leaned over to my husband and said, "This isn't Kelly's"!! LOL!! When my hubby told me I just laughed! It truely is that good! You must use at least a 5 lb. roast, no smaller, but can go larger. I've cooked an 8 lb. one and it comes out the exact same. *But, don't think you can cook a 12 pounder and have it turn out! LOL Anywhere between 5-8 lbs. is the perfect window. No smaller, no larger. If you want to wow your guests, I highly recommend this! Enjoy! :D Photo By Kate
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Beef
Prep Time 10 minutes
Cook Time 5 hours
Number Of Ingredients 9
Steps:
- Follow to a TEE: Combine seasonings, and rub into roast. Keep patting on til all is used. Sprinkle any on that is left over top. (Fatty side). Let sit while oven preheats to 375. Place roast in broiling pan or roaster lined with foil and sprayed with butter flavored vegetable spray, fat side up. Bake for 45 minutes. Turn oven off, DO NOT OPEN OVEN. Stick a note on the door as a reminder if you have to, I do! ;) One hour before serving, turn oven back on and set timer for 45 minutes. Take rib out, LET STAND FOR 15 MINUTES. This is VERY important, it allows the juices to redistribute. (*Do not carve "ahead of time", either.) Scrape off the salt "shell" leaving on some of the seasonings. (The salt shell that forms during cooking is what seals in the juices and moisture and is not intended to be eaten.) The meat directly underneath that will be a little salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine. PROMISE! While outside is still hot/warm, spread butter all over outside of roast and let melt. Serve with au jus and sour cream horseradish sauce. *When serving, slice into thick, about 1"+, "restaurant-cut" slices (in from the ends.) *The "inbetween time" for me is always 1 1/2-2 hours. *Tip: I like to serve these with twice-baked potatoes and put them in with the roast during the second baking. Also steamed and buttered asparagus, my pineapple dressing, warm rolls or french bread and salad or soup. Small bowls or large cups of french onion goes well with this. (Smother with cheese!) And of course French Silk Chocolate Pie or cheesecake for dessert. Great for company, Christmas, New Year's Eve, Valentine's Day, business dinners, birthdays and anniversaries!
- The ends and any leftovers make awesome prime rib hoagies the next day, too.
More about "restaurant style blue cheese dressing recipes"
BLUE CHEESE DRESSING - SKINNYTASTE
This simple, light, homemade Blue Cheese Dressing is made with Greek yogurt, blue cheese, lemon juice, mayonnaise and seasoning.
From skinnytaste.com
Reviews 4.8
Total Time 10 minutes
Category Appetizer
Cuisine American
Calories 52 kcal per serving
From skinnytaste.com
Reviews 4.8
Total Time 10 minutes
Category Appetizer
Cuisine American
Calories 52 kcal per serving
- Season to taste with salt and pepper. Makes 1 cup.
See details
RESTAURANT-STYLE PRIME RIB ROAST | JUST A PINCH RECIPES
This is THE ONLY recipe I'll ever use for prime rib. It comes out PERFECT every single time! NO FAIL! But--you MUST NOT change the directions or the ingredients. The directions are CRUCIAL. When my husband's bosses came over from Germany, I made this for them, and they just flipped over it! The next time they came to the states, they were down in Florida at a steakhouse, and they oredered the prime rib...well...the owner of the company leaned over to my husband and said, "This isn't Kelly's"!! LOL!! When my hubby told me I just laughed! It truely is that good! You must use at least a 5 lb. roast, no smaller, but can go larger. I've cooked an 8 lb. one and it comes out the exact same. *But, don't think you can cook a 12 pounder and have it turn out! LOL Anywhere between 5-8 lbs. is the perfect window. No smaller, no larger. If you want to wow your guests, I highly recommend this! Enjoy! :D
Photo By Kate
From justapinch.com
Reviews 5
Category Beef
From justapinch.com
Reviews 5
Category Beef
- The ends and any leftovers make awesome prime rib hoagies the next day, too.
See details
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A cheese grater and a wedge of frozen blue cheese is the secret behind a perfect creamy blue cheese dressing. Those larger chunks sink to the bottom and don't become one with sauce as they do with grated cheese.
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A cheese grater and a wedge of frozen blue cheese is the secret behind a perfect creamy blue cheese dressing. Those larger chunks sink to the bottom and don't become one with sauce as they do with grated cheese.
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From allrecipes.com
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