Alice mentioned bleu cheese in Chat so I thought I would share:
Meatballs (the is my basic Meatloaf recipe)-
1.5 lbs Ground Sirloin (90% lean)
2 Eggs
1/3 cup diced Onion
1-2 tsp diced Garlic
1/2 cup Quaker Oats (you can substitute bread crumbs)
Added to taste:
Salt
Pepper
Onion Salt
Garlic Salt
Mix the ingredients in a mixing bowl. When it is well mixed, patty out a small amount and add a pea sized crumble of bleu cheese and roll the meatball around it. You should wind up with meatballs that are about the size of golf balls. I have found that you can't add too much bleu cheese if you are a fan of bleu cheese.
Brown the meatballs in a skillet and then simmer on low heat with a little water added to the pan until you see the cheese start leaking through the meatballs. Drain off any excess fat but don't lose the drippings.
Add into the skillet 1 can Campbell's Cream of Mushroom soup, 2 cans Campell's Golden Mushroom soup, and 12oz of Light Sour Cream (add more sour cream if you want it creamier). Sprinkle on 1/4 cup of crumbled bleu cheese into the sauce if you have some left over. When well mixed let simmer on low heat with 5-7 dried bay leaves for at least 20 minutes, stirring occasionally. Failure to simmer will result in a much less tasty meal. Remove bay leaves before serving.
Use as a topping for wide egg noodles and garnish with parsley. Delicious.
Thanks CheeseDuck!
I hate crumbly cheese.
DS ate the bleu cheese off of my salad the first night we were in NC.
That sounds so dirty.
Quote from: Jessie on May 23, 2007, 10:17:59 AM
I hate crumbly cheese.
DS ate the bleu cheese off of my salad the first night we were in NC.
That sounds so dirty.
Did he toss your salad?
Quote from: dazie on May 23, 2007, 10:28:03 AM
Quote from: Jessie on May 23, 2007, 10:17:59 AM
I hate crumbly cheese.
DS ate the bleu cheese off of my salad the first night we were in NC.
That sounds so dirty.
Did he toss your salad?
No. I never even saw the guy who did that. I don't know his name or anything.
this sounds delicious. people tend to either love or hate bleu cheese.
Sounds yummy.
It's not crumbly when it's melted, Jessie.
This sounds super good.
Quote from: Gamplayerx on May 23, 2007, 11:54:29 AM
It's not crumbly when it's melted, Jessie.
This sounds super good.
It's not the crumbliness that I don't like, it's the taste. All crumbly cheeses have a similar taste. Gross, like coffee.
Okay. None for you.
I'll have some, thanks.
Mmmm... I made some of my Bleu Cheese Swedish Meatballs. This time I actually measured the ingredients. I adjusted the menu posted above to be closer to what I actually cook.
And pics of the presentation -
(http://www.skyewalker.com/fark/meatballs1.jpg)
And a pic of one of the meatballs cut open to reveal the cheesy goodness -
(http://www.skyewalker.com/fark/meatballs2.jpg)
For all we know that's crack in there and you are trying to kill us all!
BigDun do you actually put garnish on home cooked meals?
Um... no. And that's not parsley. It's actually cilantro that I had for another recipe.
But it does make the plate appear more appetizing.
Quote from: BigDun on May 29, 2007, 05:51:53 AM
Um... no. And that's not parsley. It's actually cilantro that I had for another recipe.
But it does make the plate appear more appetizing.
why would you want to eat the plate?
Quote from: CatchrNdRy on May 29, 2007, 11:51:46 AM
Quote from: BigDun on May 29, 2007, 05:51:53 AM
Um... no. And that's not parsley. It's actually cilantro that I had for another recipe.
But it does make the plate appear more appetizing.
why would you want to eat the plate?
It's made of marzipan.
Quote from: CatchrNdRy on May 29, 2007, 11:51:46 AM
Quote from: BigDun on May 29, 2007, 05:51:53 AM
Um... no. And that's not parsley. It's actually cilantro that I had for another recipe.
But it does make the plate appear more appetizing.
why would you want to eat the plate?
++
Quote from: BigDun on May 23, 2007, 10:10:40 AM
Alice mentioned bleu cheese in Chat so I thought I would share:
Meatballs (the is my basic Meatloaf recipe)-
1.5 lbs Ground Sirloin (90% lean)
2 Eggs
1/3 cup diced Onion
1-2 tsp diced Garlic
1/2 cup Quaker Oats (you can substitute bread crumbs)
Added to taste:
Salt
Pepper
Onion Salt
Garlic Salt
Mix the ingredients in a mixing bowl. When it is well mixed, patty out a small amount and add a pea sized crumble of bleu cheese and roll the meatball around it. You should wind up with meatballs that are about the size of golf balls. I have found that you can't add too much bleu cheese if you are a fan of bleu cheese.
Brown the meatballs in a skillet and then simmer on low heat with a little water added to the pan until you see the cheese start leaking through the meatballs. Drain off any excess fat but don't lose the drippings.
Add into the skillet 1 can Campbell's Cream of Mushroom soup, 2 cans Campell's Golden Mushroom soup, and 12oz of Light Sour Cream (add more sour cream if you want it creamier). Sprinkle on 1/4 cup of crumbled bleu cheese into the sauce if you have some left over. When well mixed let simmer on low heat with 5-7 dried bay leaves for at least 20 minutes, stirring occasionally. Failure to simmer will result in a much less tasty meal. Remove bay leaves before serving.
Use as a topping for wide egg noodles and garnish with parsley. Delicious.
Oh god, Blue cheese. BARF
Quote from: JJ on May 29, 2007, 01:49:45 PM
Quote from: BigDun on May 23, 2007, 10:10:40 AM
Alice mentioned bleu cheese in Chat so I thought I would share:
Meatballs (the is my basic Meatloaf recipe)-
1.5 lbs Ground Sirloin (90% lean)
2 Eggs
1/3 cup diced Onion
1-2 tsp diced Garlic
1/2 cup Quaker Oats (you can substitute bread crumbs)
Added to taste:
Salt
Pepper
Onion Salt
Garlic Salt
Mix the ingredients in a mixing bowl. When it is well mixed, patty out a small amount and add a pea sized crumble of bleu cheese and roll the meatball around it. You should wind up with meatballs that are about the size of golf balls. I have found that you can't add too much bleu cheese if you are a fan of bleu cheese.
Brown the meatballs in a skillet and then simmer on low heat with a little water added to the pan until you see the cheese start leaking through the meatballs. Drain off any excess fat but don't lose the drippings.
Add into the skillet 1 can Campbell's Cream of Mushroom soup, 2 cans Campell's Golden Mushroom soup, and 12oz of Light Sour Cream (add more sour cream if you want it creamier). Sprinkle on 1/4 cup of crumbled bleu cheese into the sauce if you have some left over. When well mixed let simmer on low heat with 5-7 dried bay leaves for at least 20 minutes, stirring occasionally. Failure to simmer will result in a much less tasty meal. Remove bay leaves before serving.
Use as a topping for wide egg noodles and garnish with parsley. Delicious.
Oh god, Blue cheese. BARF
Heathen.
What's your beef stroganoff recipe?
The same except I cut up strips of steak instead of using meatballs.
Quote from: Gamplayerx on May 29, 2007, 04:37:32 PM
What's your beef stroganoff recipe?
Usually a brandy or two, and maybe some skin flicks.
Note to self: don't eat at Beefy's house
I made Bleu Cheese Swedish Meatballs for our floor's holiday party today. They are in a crock pot on a chair across from heating up. The smell is awesome.
Can you draw us a map to heating up?
Wow, this thread has a lot of views.
Everybody loves BD's meatballs.
Quote from: Jessie on December 21, 2007, 10:45:57 AM
Everybody loves BD's meatballs.
*pretends to insert waggly eyebrow smiley here*
My meatballs and my humongous package is what everyone is impressed with.