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    You are in: Home / Cheese / Potted Stilton With Port and Walnuts Recipe
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    Potted Stilton With Port and Walnuts

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 05, 2007

      Two for two! English Rose's potted stilton and now French Tart's--this version with a touch of mace and walnuts--both terrific! I used tawny port.

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    • on May 03, 2007

      When I say "Wow" outloud, to an empty room (the cats weren't even present) when I taste something, that something right then gets 5 stars! This is simply scrumptious. I will make it time and again and it probably will be Christmas presents this year, packed into nice ramekins. The next time I make it, it will be with the white port that I bought especially for this recipe...which seems now to be lost somewhere in my not very big house!! Sigh. THANK YOU, Karen. This is a keeper.

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    • on April 08, 2007

      Tangy, creamy, easy and delicious. Served today with crackers and wine. Definitely a keeper.

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    • on March 14, 2007

      This recipe was simple to make and satisfying. I found that the butter cut the strong flavor of the Stilton very nicely. I'm not sure which variety of port I used (I think it was tawny), but I used a mid-priced brand and it was fine. I enjoyed this with celery sticks, but I'd bet it would also be outstanding with crackers or rye bread. Thanks for posting this!

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    • on March 02, 2007

      Excellent!!!! I used the tawny port. I toasted my own walnuts in a castiron skillet. Again FT you post a grand recipe!

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    Nutritional Facts for Potted Stilton With Port and Walnuts

    Serving Size: 1 (66 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 457.2
     
    Calories from Fat 385
    84%
    Total Fat 42.7 g
    65%
    Saturated Fat 22.3 g
    111%
    Cholesterol 88.2 mg
    29%
    Sodium 914.4 mg
    38%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.2 g
    4%
    Protein 14.4 g
    28%

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