Spicy Pepper Cheese Pâté Of The South Recipes
SPICY PEPPER CHEESE - "PâTé OF THE SOUTH"
We upped the ante on a classic Southern spread-pimento cheese-by adding jalapeños, garlic and three types of cheese. Y'all don't shove to get to the bowl.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 28 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Microwave VELVEETA in large microwaveable bowl on HIGH 45 sec. or until melted, stirring after 30 sec.
- Add remaining ingredients; beat with mixer until blended.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 4 g
SPICY PEPPER PATE/DIP
A delicious pate/dip. You can adjust hotness to your preferences by omitting jalapeño or adding more. Adapted from Betty Crocker recipes.
Provided by gibsonfamilyof6
Categories Spreads
Time 5m
Yield 3 CUPS, 8 serving(s)
Number Of Ingredients 7
Steps:
- Microwave Velveeta for about 3-4 seconds to melt in 2 quart bowl.
- Stir and add remaining ingredients.
- Serve with favorite crackers (I use Ritz).
- Note: This really is good for a sandwich spread also).
Nutrition Facts : Calories 301.3, Fat 24.9, SaturatedFat 15.8, Cholesterol 79.6, Sodium 543, Carbohydrate 2.9, Fiber 0.3, Sugar 1.6, Protein 16.8
SPICY SHRIMP MASALA
Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.
Provided by Zainab Shah
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
- Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
- Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
- Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
- Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.
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