Garlic Blue Cheese Butter Recipes

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:

• 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 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:

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

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.

Steps:

• In a small bowl, combine the blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary. Shape into a 5-in. log; wrap and refrigerate until firm, 30 minutes., In a small food processor, combine the garlic cloves, salt, pepper and remaining rosemary. Cover and process until blended. Rub over both sides of steaks. , Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Unwrap blue cheese butter; cut two 1/2-in.-slices from log. Place one slice on each steak. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.