PIMIENTO CHEESE SPREAD
Steps:
- Puree 1/3 cup sliced pimientos (drained) in a blender or food processor until smooth. Transfer to a large bowl. Add 3 cups finely grated sharp cheddar and beat with a mixer until combined. Beat in 1/4 cup mayonnaise.
PIMIENTO CHEESE
Steps:
- Beat 4 ounces softened cream cheese, 1/2 cup mayonnaise, 1 tablespoon each dijon mustard and adobo sauce (from canned chipotle peppers) and 1/2 teaspoon pepper with a mixer until totally combined. Add 8 ounces each grated sharp cheddar and Monterey jack and gently mix until combined. Stir in one 4-ounce jar sliced pimientos (drained) and 2 tablespoons chopped dill with a rubber spatula. Refrigerate at least 2 hours before serving.
PIMIENTO PUREE
A recipe from "Those 70's Recipes". Serve this to your unwanted guests. I guarantee they won't come back! Posted in reply to a dare.
Provided by papergoddess
Categories Beverages
Time 8m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put asparagus, pimientos and skim milk in a blender; process until smooth.
- Pour into a saucepan and heat about 5 minutes.
- Pour into 2 glasses.
- Garnish with lemon slice and asparagus spear.
Nutrition Facts : Calories 115.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 1.2, Sodium 91.5, Carbohydrate 22.2, Fiber 7.9, Sugar 8.4, Protein 9.4
CREAM OF PIMIENTO SOUP
If you like pimientos, this is a rich, delicious, elegant soup, great for a first course. I got it many years ago from a Southern Living Magazine.
Provided by Charmed
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the pimientos, with the juice, in the container of an electric blender.
- Process until smooth, stopping once to scrape down the sides.
- Set the pimiento mixture aside.
- Melt butter in a heavy saucepan over low heat.
- Add flour& stir until mixture is smooth.
- Cook for 1 minute, stirring constantly.
- Add chicken broth& half and half gradually to flour mixture, and continue cooking over medium heat, stirring constantly, until broth mixture is thickened and bubbly.
- Stir in the reserved pimiento puree, onion, salt& hot sauce.
- Cook over low heat, stirring constantly, until thoroughly heated.
- Sprinkle each serving in the middle with about 1/2 tsp.
- fresh chopped parsley.
- Makes 3 3/4 cups, enough to serve 4.
Nutrition Facts : Calories 211.8, Fat 17, SaturatedFat 10.3, Cholesterol 48.8, Sodium 729.2, Carbohydrate 9.7, Fiber 0.7, Sugar 1.3, Protein 5.8
PIMIENTO CHEESE
Provided by Irma S. Rombauer
Categories Condiment/Spread Mixer Cheese No-Cook Cocktail Party Vegetarian Mayonnaise Cheddar Shower Party
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Combine pimientos, mayonnaise, garlic, lemon juice, dry mustard, Worcestershire sauce, and red pepper in a medium bowl. Beat with a wooden spoon or an electric mixer at medium speed until blended.
- Add grated cheese and beat until the consistency of cottage cheese.
POACHED COD WITH SPINACH AND PIMIENTO-CAYENNE PUREES
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a blender purée the pimiento with the cayenne, season the purée with salt, and reserve it in a bowl. In a saucepan cook the spinach with the water clinging to its leaves over moderate heat, covered, until it is wilted, transfer it to the blender, cleaned, or a food processor, and purée it with 2 tablespoons water. In the pan heat the spinach purée with the butter over moderately low heat, stirring occasionally, until the butter is melted and keep the purée warm, covered.
- In a heavy saucepan large enough to hold the cod in one layer combine the cod with enough salted cold water to cover it by 1 inch, bring the water to a simmer, and in it poach the cod, covered, at a bare simmer for 5 to 6 minutes, or until it is just flakes. Divide the spinach purée between 2 plates, spoon dollops of the pimiento purée onto the spinach purée, and swirl them decoratively into the spinach purée. Transfer the cod with a slotted spatula onto the purées.
EASY PIMIENTO CHEESE
Every good Southerner has their own easy pimiento cheese recipe. It's wonderful on crackers, in a sandwich with a fresh summer tomato, inside a grilled cheese sandwich or plain with some crackers. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Time 15m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine first 5 ingredients. Add cheeses and stir to combine. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories 238 calories, Fat 23g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 286mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
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