egrees F.
To prepare Pimento Cheese, in a medium mixing
Simmer tomato for a few minutes to facilitate peeling.
Peel.
Process in blender with the onion, garlic, and chicken bouillon.
Remove from stove and set aside.
Fill the center of each steak with a slice (or 2 depending on size) of avocado, one or 2 slices pimento pepper, and a slice of cream cheese.
Roll in shape of burritos.
Secure with toothpicks if necessary.
Place in a deep skillet and pour tomato-onion-garlic sauce over it.
Cover and simmer for 25 minutes.
Garnish with sliced hard boiled eggs (optional).
Cover potatoes with vegetable oil and wine vinegar; place in refrigerator until cool.
Add pimento pepper, bell pepper, onion, dill pickle, cabbage, carrots, ripe olives, salt and pepper.
Toss with 1 cup mayonnaise and 1 tablespoon mustard.
Mix and serve.
To make soup: Put all the soup ingredients in a blender. Process for 45-seconds to 1 minute, or until you have a completely smooth puree. Taste and adjust seasoning. Empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (Can be made up to 2 days ahead).
To make Creme Fraiche Drizzle: Combine creme fraiche with finely-minced fresh dill. Refrigerate until ready to use. (Can be made up to 2 days ahead).
To serve: Serve soup in pretty white bowls, if you have them, as the colour is so amazing. Drizzle with ...
Cook onion, mushrooms, green pepper and pimento pepper in butter for 5 minutes.
Blend flour, sugar, salt and pepper.
Stir in sour cream; heat but do not boil.
Stir in beans and cheese. Pour into greased casserole dish and top with corn flakes; dot with butter.
Bake at 350\u00b0 for 20 minutes.
Brown sausage and drain. Set to the side. Mix eggs, whipping cream and pimento peppers together. Divide sausage and place into uncooked pie crusts. Place cheese over sausage and pour egg, whipping cream and pimento pepper mixture over sausage and cheese. Bake at 350\u00b0 for 20 to 25 minutes.
chive, thyme, black pepper, garlic, culantro, and pimento pepper for four hours or
Lightly saute onion, bell pepper and pimento pepper in 1 cup of margarine over medium heat.
Then add Cheez Whiz, broccoli, Minute rice and mushroom soup.
Mix all together.
Bake at 350\u00b0 for 30 minutes.
f the roasted red bell pepper recipes posted on this site for
Heat the cheese and the milk on low heat.
Cut up cheese so it will melt quicker.
Stir often.
Be sure not to get too thick before setting it off to cool.
Stir until smooth.
Add the pepper; cut it into fine pieces.
Pour all the juice in the cans over the cheese.
Beat egg well.
Grate the cheese and add to egg.
Pour in 3/4 can of milk.
Mash pimento and add to mixture.
Stir well.
Cook over slow fire, stirring constantly, until cheese is melted.
Pour into small bowl and allow to cool.
Cover with clear wrap to refrigerate.
he flour, parsley, scallions and pimento pepper a bowl or a food
antelope) and a dollop of pimento cheese in a piece of
cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
remove from heat and stir in flour.
return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
add the chicken into the pan and add pimento and heat through.
Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.
In a bowl mix all ingredients together.
Adjust hot sauce to taste.
Cover and chill for a minumum of 5 hours or overnight.
Spoon on crackers as desired.
Top each cracker with a sliced olive.
esired place 2 strips of pimento in bottom of each to
Spread peanut butter or pimento cheese onto celery stick. Place ants (raisins) on top of spread.
Put onions in bottom of 12\" x 17\" Pyrex dish.
Add Ritz crackers, then sausage meat.
Add a layer of onions, cream of mushroom soup, salt, and seasoning salt.
Sprinkle layer of cheese and pimento.
Bake in preheated oven at 400F for 1 hour.
tablespoon chopped green bell pepper. Mix well, and set bowl
1. In a medium-size bowl, mix together the sour cream, onions, cheese, garlic powder and ground red pepper until the cheese begins to break down into a spread. Stir in the pimentos. Add the mayonnaise a little bit at a time until you reach your desired consistency. It should spread easily, but it shouldn't be gloppy. Add pepper to taste. Refrigerate for at least two hours.