PIMENTO CHEESE STUFFED BURGERS
Steps:
- For the pimento cheese: Add the Cheddars, cream cheese, pimentos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.
- Place the cheese mixture on a sheet of plastic wrap and form into a log. Freeze for a few minutes or refrigerate up to overnight.
- For the sauce: Mix together the mayonnaise, hot sauce, Worcestershire, paprika and 1 tablespoon reserved pimento juice in a medium bowl. Season with salt and pepper.
- For the burgers: Preheat a grill to medium heat.
- Mix the meats, breadcrumbs, Worcestershire, egg, salt and pepper together in a bowl with your hands until completely combined. Divide the meat into 8 portions and shape each into large thin patties. Slice four 1/2-inch slices off the pimento cheese log (reserve the rest for another use...snacking!). Place a pimento cheese slice on four of the patties and then top them with the remaining four patties, sealing the sides of the patties to enclose the cheese. (See Cook's Note.)
- Lightly oil the grill grates. Add the patties to the hot grill and cook until they reach an internal temperature of 160 degrees F, about 4 minutes per side.
- Spread the sauce on the buttered buns. Top each with lettuce, tomato, pickles, onions and a patty and close the burgers. Eat with lots of napkins.
PIMENTO CHEESE-STUFFED GOUGERES
A traditional French gougere is a pate a choux puff baked with cheese, historically served during wine tastings. We put an American pimento cheese-filled spin on these buttery puffs by stuffing them with a mix of Cheddar, pimentos, cream cheese and mayonnaise for an appetizer sure to please.
Provided by Food Network
Time 1h20m
Yield 25 to 30 gougeres
Number Of Ingredients 16
Steps:
- For the pate a choux: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Combine the milk, butter, salt, sugar and 1/2 cup water in a medium saucepan over medium heat. Heat, stirring occasionally to ensure that the butter melts completely, until the liquid begins to simmer. Add the flour and cook, stirring vigorously with a wooden spoon, until the mixture comes together to form an even dough. Continue to cook, stirring, until the dough begins to pull away from the sides as you stir and leaves a film or thin residue on the bottom and sides of the pan, 2 to 3 minutes.
- Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Slowly mix the dough until it cools to room temperature, about 3 minutes. When the dough has cooled, add the egg white and whole eggs one at a time, mixing well on medium speed. Scrape down the sides after each egg. After the last egg is added, scrape down the bowl and beat on high speed until the dough is smooth, thick and glossy, about 3 minutes.
- Scoop the dough into a piping bag fitted with a large round tip and pipe 1 1/2-inch circles onto the prepared baking sheet, leaving a 1-inch gap between to allow the puffs to expand. If any of the piped choux have pointy tops, wet your fingertip with water and pat them down a little, smoothing out the tops.
- For the egg wash: Whisk together the egg and salt in a small bowl and brush over the choux.
- Bake until the puffs are round, puffed and a light golden brown, about 20 minutes. Turn off the oven and let the puffs remain inside until they are a deep golden brown, an additional 5 minutes. Remove them from the oven and allow to cool completely while you make the pimento cheese stuffing.
- For the pimento cheese stuffing: Bring the evaporated milk to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low, mix in the Cheddar and continue to whisk as the cheese melts. Add the mayonnaise, hot sauce, cornstarch and salt and whisk to combine. Mix in the pimento pepper, making sure that it is minced enough for the pieces to easily fit through the head of your piping tip. Remove from the heat and allow the mixture to cool while you prepare the cream cheese.
- Add the cream cheese to the bowl of a stand mixer fitted with a paddle attachment and beat until completely smooth and no lumps are visible. When the Cheddar-pimento mixture is cool to the touch, slowly beat it into the cream cheese, making sure each addition is fully incorporated before adding more to the bowl.
- Transfer the pimento cheese mixture to a piping bag fitted with a tip for filling. Pierce a small hole in the bottom of each choux puff with the end of the tip and fill each with the cheese mixture until just before it starts to bulge.
PIMIENTO CHEESE AND TOMATO BITES
To make this even easier, we set a bowl of the pimiento cheese on a platter with crackers, cherry tomatoes, cut-up veggies, and a spoon, and let guests help themselves.
Provided by thehungryscientist
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 30
Number Of Ingredients 15
Steps:
- Stir together cream cheese, mayonnaise, onion, Worcestershire, lemon juice, dried mustard, hot sauce, sugar, kosher salt, and pepper in a bowl. Fold in diced pimiento and cheeses. Spread 1 tablespoon cheese mixture onto each cracker. Top with cherry tomato halves.
Nutrition Facts : Calories 70.6 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 111.3 mg, Sugar 0.5 g
PIMIENTO CHEESE-STUFFED ARTICHOKE BOTTOMS
When your friends take a look at this pretty appetizer, they'll know they're at a fantastic party. There's nothing better than nibbling on one of these comforting snacks while watching fall football. They are cheesy, bacony and superb. -Elizabeth Bennett, Mill Creek, Washington
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- Cut a thin layer from the bottom of each artichoke to level if necessary. Place in a greased 13x9-in. baking dish. In a small bowl, combine the cheeses, pimientos, mayonnaise, half the bacon, garlic, Worcestershire sauce, salt, pepper and cayenne. , Spoon 1 tablespoon cheese mixture into each artichoke; top with remaining bacon. Bake at 350° for 15-18 minutes or until golden brown. Sprinkle with onions.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PIMENTO CHEESE STUFFED DEVILED EGGS
I like Deviled Eggs and I like Pimento Cheese, and thought " Why not combine the two ? "This recipe only makes enough for 2, so if you need more, adjust everything accordingly. Now with the amounts of the ingredients they are just " guesstimates ". So if you want to add more salt,pepper,sugar, and paprika that's strictly up to you." Cook time " is chill time.Submitted to Food.com ( a.k.a. " ZAAR " )on April 24th.2012
Provided by Chef shapeweaver
Categories High In...
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut eggs lengthwise,remove yolks and place in a small bowl.
- Combine pimento cheese,sugar,salt, and pepper with the yolks and mix well.
- If extra moisture is needed, add mayonnaise a little at a time until desired texture is reached.
- If desired top with paprika and chopped green onions.
- Chill for at least two hours.
GOUGERES (FRENCH CHEESE PUFFS)
Best served warm, these party-ready savory gougeres, or French cheese puffs, are baked golden and packed with Gruyere cheese.
Provided by Connie Salisbury Risner
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
- Dump in flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for 2 minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don't have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.
- Add eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy, but after 1 minute or so, it will smooth out. After the eggs have been added, let cool until tepid.
- When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.)
- Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.
- Bake in the preheated oven for 5 minutes, then turn the oven down to 375 degrees F (190 degrees C). Continue to bake until completely golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 8.2 g, Cholesterol 95.4 mg, Fat 12.9 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 178.9 mg, Sugar 0.2 g
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- Preheat oven to 425°. Bring first 2 ingredients and 1 cup water to a rolling boil in a 3-qt. saucepan over medium heat; cook, stirring constantly, 1 minute. Add flour all at once, and beat vigorously with a wooden spoon 1 minute or until mixture is smooth and pulls away from sides of pan, forming a ball of dough. Reduce heat to low, and cook, stirring constantly, 2 minutes. (Dough will begin to dry out.) Remove from heat, and let stand 5 minutes.
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