Bobbys Pimento Cheese Recipes
BOBBY'S PIMENTO CHEESE
This is another recipe from Paula Deen's show on Food Network. I've tried both and both recipes are delicious and just a little bit different. It calls for her "House Seasoning" which I added to the recipe.
Provided by True Texas
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat cream cheese until smooth and fluffy.
- Add all of the remaining ingredients and beat until well blended.
- It can be used as a dip or for a sandwich filling.
BOBBY'S PIMENTO CHEESE
Courtesy of Paula Deen. I made this and took it to a family gathering and they gobbled it right up. They ate it on sandwiches, on crackers, with fritos and even as a topping on a grilled black bean burger.
Provided by Junebug
Categories Lunch/Snacks
Time 15m
Yield 3 cups, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Beat cream cheese until smooth and fluffy.
- Add rest of the ingredientss and mix well.
BOBBY'S PIMENTO CHEESE
Homemade pimento cheese is a Southern staple found one every table at every event. Bobby's recipe calls for Paula Deen House Seasoning, mayo, cream cheese, pimentos and just a few more ingredients. The uses for this cheese ae endless.
Provided by Bobby Deen
Time 10m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.
PIMIENTO CHEESE-BACON BURGER
Steps:
- Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
- Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.
- Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.
PIMENTO CHEESE
Provided by Damaris Phillips
Categories appetizer
Time 15m
Yield About 2 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Place the baguette on a wire rack set over a baking sheet. Bake until the bread is just warm and toasted, 8 to 10 minutes.
- Meanwhile, place the cream cheese and mayonnaise into a large mixing bowl and stir with a rubber spatula until thoroughly combined. Add the Cheddar cheese. Mix until combined, then stir in the pimentos or bell peppers (add them last so they don't get too beat up). Season to taste with salt and pepper.
- Cook's Notes: Okay, so this recipe is pretty simple, right? And now you want to experiment and make it your own... Do you have a certain type of cheese you love? Feel free to substitute another type of cheese in for additional flavor. For example, substitute 2 ounces of blue cheese in for 2 ounces of the sharp white Cheddar cheese.
- Feel like adding a little kick to your pimento cheese? Substitute another pepper or flavor in for the 2 ounces of pimentos. For example, I've tried Asian chili garlic sauce, kimchi, banana peppers, jalapenos, or grated horseradish.
- To roast a red bell pepper, drizzle it with 1 teaspoon vegetable oil and place on a baking sheet. Bake in a 500 degrees F (260 degrees F) oven until the skin is charred, about 40 minutes, turning it halfway through to ensure even roasting. Remove it from the oven and immediately wrap the entire pepper in plastic wrap. Let it steam for 30 minutes. When it is cool to the touch, remove the skin with the back of a butter knife. Remove the stem, seeds and membrane. And that's all there is to it! It is a little more effort than buying jarred roasted peppers, but worth the work.
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