A: Popcorn and Hershey Hugs. While the popcorn is still warm add the hugs!! Yummy.
A: Jalapeños and Chocolate!!
FYI: *Mole* is an hispanic condiment that is made with chocolate. I love cooking with it - must be the chocolate!
-- http://community.webshots.com/user/snigdibbly SNIGDIBBLY ~e~
Chocolate coated Stilton!
Nothing - if it's chocolate coated and edible, I'll try it.
My chilli has chocolate in it, as does my Bean Thing (very spicy bean casserole, with chocolate).
-- Kate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore!
What's Stilton?
I forgot until someone else mentioned chocolate-covered crickets that I've tried that. That's wierder than chocolate in the chicien sauce.
-- the black rose Research Associate in the Field of Child Development and Human Relations http://community.webshots.com/user/blackrosequilts 2005 BOMs: http://pg.photos.yahoo.com/ph/blackrosequilts/my_photos -------- __o ----- -\
-- Kate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
A blue cheese? Is it crumbly then?
--
the black rose Research Associate in the Field of Child Development and Human Relations
-------- __o
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It tends to be a bit crumbly in the middle sometimes. I have never heard of or thought of it compared to a blue cheese though. It is more bitter to me than blue cheese. I love both - but if I'm in the mood for something really strong, with a glass of wine - then Stilton would definitely be my choice.
Tina, just finishing off the blue cheese balls I made last weekend. yuuuummmyyyyyy
Gladly! It is so easy and makes quite a bit. I made the balls a bit smaller and shared with my neighbors and my mom and still had three to put in the freezer for us! When I get back from lunch with my son I will type the recipe out for you guys. Should I post it here? My webshots? Or the RCTQ recipe page, where was that again?
Tina
Well, I can't find what I have done with the recipe. I must not have put it back right away, so when I packed the kitchen, I must have packed it in something! YIKES! But anyway, I had originally gotten the recipe off the internet, so I just did a search for it. The original recipe called it Blue Cheese Logs, I rolled mine into balls.
Here is a link for basically the same recipe. I added a bit more Tabasco (I don't measure anything when I cook, I just splash and dash and pour!) And I used chopped almonds instead of pecans or walnuts. I just prefer almonds.
This recipe is really, really good and tasty, but it is rich and it is not really low-fat. My mother is on a strict Weight Watchers program, so all last week, she rationed hers out to two crackers w/Blue Cheese Ball per night. That meant, I got a phone call from her every night last week, "Just in case I didn't tell you, I wanted you to know how good this blue cheese stuff is. I'm eating my evenings ration of it and it is wonderful!" yep, every night........... LOL
Anyway, hope you enjoy as much as we have Tina
You might also want to do a search for Maytag Blue Cheese. It's made here in Iowa and is currently very "IN" with the hot shot gourmet chefs in the big cities...from what I've read lately. Like I would know...heheheh.
Kathyl< who loves blue cheese!
a.. 4 ounces cream cheese, softened b.. 2 tablespoons mayonnaise c.. 1 tablespoon onion, grated d.. 1 teaspoon worcestershire sauce e.. 1/4 teaspoon celery seeds f.. 1/8 teaspoon black pepper g.. 8 ounces american cheese, shredded h.. 4 ounces sharp cheddar cheese, shredded i.. 4 ounces blue cheese, crumbled j.. 2/3 cup walnuts, chopped
Directions:
Prepare at least 2 days or up to 1 week before serving:
In a large mixer bowl at medium speed, beat cream cheese, mayonnaise, onion, Worcestershire sauce, celery seeds and pepper until well blended. Add cheeses and beat at low speed until well blended.
Shape into two logs. Roll in walnuts. Wrap and chill at least 48 hours or until ready to serve.
Oh my gosh - that sounds possitively scrumptious! I love, love, love Blue Cheese. I've got to try it. I have a great recipe for a gorgonzola dip if anyone is interested. I always have to make copies of it when I have people over.
(Does anyone know the link for the RCTQ recipes? I lost it when my DH rebuilt my 'puter.)
Pauline
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