Combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or Dutch oven over low-heat; cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes.
Pour mixture into sealable containers and refrigerate at least 4 hours before serving.
Preheat oven to 400 degrees F (200 degrees C).
Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet.
Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.
Combine Cheddar cheese, pimento peppers, and green onions in a medium bowl.
Combine mayonnaise, black pepper, salt, cayenne pepper, and hot sauce in another bowl.
Stir mayonnaise mixture gently into the cheese mixture using a rubber spatula until thoroughly combined.
Grate each bar of Cheddar cheese at a different shred setting.
Combine shredded Cheddar cheese, mayonnaise, pimento peppers, cream cheese, pickle juice, sriracha sauce, onion powder, and cayenne pepper, and black pepper in a bowl. Mix well and refrigerate, about 1 hour.
Combine Cheddar cheese, Monterey Jack cheese, mayonnaise, yogurt, pimento peppers, salt, garlic powder, onion powder, black pepper, hot sauce, and paprika in a bowl. Mix until well blended. Cover with plastic wrap and refrigerate, 8 hours to overnight, before serving.
ff the tops of the peppers, and remove the seeds and
drain and dry the peppers. Rub the peppers with olive oil by
Put swordfish, halibut, and squid in a large, resealable plastic bag; add lime juice and mix to coat seafood with the lime juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
Pour seafood mixture into a large serving bowl. Stir cilantro, bloody mary mix, green olives, black olives, yellow onion, pimento peppers, jalapeno peppers, corn, peas, cumin seeds, and Worcestershire sauce with the seafood mixture. Sprinkle ground cumin over the mixture to cover completely.
1 1/2 tablespoons mayonnaise, pimento peppers, jalapeno pepper, garlic powder, cayenne
Bring sugar, vinegar and spices to a boil.
Add squash, onions and bell peppers.
Cook 10 minutes.
Remove from heat.
Add pimento peppers, chopped.
Stir well.
Pack while hot into jars.
Seal.
br>Stir mushrooms, green bell peppers and pimento peppers into mixture. Mix in
up Cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and
Mix flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, black pepper, eggs, bell peppers, onions, cream-style corn, whole kernel corn, and pimento peppers in a large bowl.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with any remaining batter.
br>Stir onion, jalapeno peppers, and pimento peppers into steak until thoroughly mixed
he green onions, olives, chile peppers, pimento peppers, Monterey Jack cheese, and Cheddar
Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.
Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
inutes per side.
Homemade Pimento Cheese:
Blend the Cheddar
egrees F.
To prepare Pimento Cheese, in a medium mixing
MAKE PIMENTO CHEESE:.
In a medium