In a food processor combine and process until smooth the blue cheese, cream cheese, butter and Port. Adjust seasoning and texture with more or less butter or Port. Season with pepper. Transfer to the refrigerator (you can do 2 weeks before serving). One hour before serving, bring mixture to room temperature, fold in the nuts and transfer to smaller ramekins. Serve with crackers, celery, fennel or jicama This recipe yields 3 cups. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6617 broadcast 01-23-1998) Recipe by: Michele Urvater
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|Serving Size: 1 Serving (2694g)|
|Recipe Makes: 1|
|Calories from Fat: 8953 (88%)|
|Amt Per Serving||% DV|
|Total Fat 994.7g||1326 %|
|Saturated Fat 506.4g||2532 %|
|Monounsaturated Fat 236g|
|Polyunsanturated Fat 143.5g|
|Cholesterol 2576mg||793 %|
|Sodium 12094.3mg||417 %|
|Potassium 4817.9mg||127 %|
|Total Carbohydrate 118.7g||35 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 103g|
|Protein 240.1g||343 %|
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Calories per serving: 10203
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