Stir together all ingredients in a large bowl and enjoy. This is a great pimiento cheese recipe.
Add small bits of pimiento cheese to soft Cheddar cheese.
Mix well.
Keep adding more pimiento bits until mixture is pleasing to the taste.
Spread on rye or any other choice of bread.
Add crisp bacon, if desired.
Grill in lightly greased frypan or sandwich grill.
Mix any amount of pimiento cheese with fresh, pressed garlic and add pecans or walnuts.
Serve on whole wheat bread, sliced.
Stir together first 5 ingredients in a large bowl; stir in cheese.
Store in refrigerator up to 1 week.
Use on sandwiches, grilled cheese, crackers, etc.
late.
Spread the Homemade Pimiento Cheese on the non-buttered side
Blend pimiento cheese with well beaten egg.
Season to taste. Toast fancy shapes of bread on one side.
Spread other side with margarine and pimiento cheese mixture.
Broil until brown and puffed.
Makes 35.
Chop pimientos into small pieces, or pulse in a food processor.
In small bowl, stir all ingredients until well mixed.
OR put all ingredients into a food processor, and pulse until well-blended and pimientos are in small pieces.
Serve on crackers, with celery, or make pimiento cheese sandwiches!
NOTE: Using 1/4 cup mayonnaise makes a rather stiff spread which we like.
You may prefer to add up to 1/2 cup mayonnaise to get the spreading consistency you like.
ocket. Spoon 1/3 cup Pimiento Cheese into each pocket.
Bake
On one side of each slice of bread, thinly spread margarine.
Place one piece of bread in cold skillet, margarine side down.
Spread pimiento cheese on bread in skillet.
Place other slice of bread on top of cheese, margarine side up.
Turn on stove, and brown on each side for about 4 or 5 minutes or until lightly browned.
Mix all ingredients, using more or less mayonnaise as desired. Use for stuffing celery or for sandwiches.
Yields about 1 1/2 pounds (680 g) pimiento cheese.
Select well-shaped bell peppers; cut stem end off, remove all seeds and membranes, and stuff with pimiento cheese spread.
Cover and chill several hours or overnight.
Slice in 1/4\" slices with a very sharp knife.
Place 3 slices on each of six individual beds of lettuce or salad greens.
Make a cream cheese rosette in the center of the salad.
Add a bit of pimiento to center of flower and bits of bell pepper stuck in the side for leaves.
Serve with mayonnaise.
Prepare pasta according to package directions. Do not salt water.
Meanwhile, melt butter in a large skillet over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute.
Gradually whisk in 2 milk, salt, red pepper, and garlic powder; cook, whisking constantly, 3 to 5 minutes or until thickened.
Stir in cheddar cheese and pimiento until cheese is melted and smooth.
Remove from heat.
Stir in drained pasta until well coated with the cheese sauce.
Spray slow cooker container with butter-flavored cooking spray.
In prepared container, combine thawed vegetables & onion.
Add mushroom soup, pimiento & cheese.
Hint: Thaw vegetables by placing them in a colander and rinsing them under hot water for one minute.
Mix well to combine.
Cover & cook on LOW for 4 to 6 hours.
Mix well before serving.
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, pimento, dry mustard and Worcestershire into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined.
Season to taste with salt and pepper.
Use on grilled cheese sandwiches, as a cracker spread, or alongside Fried Green Tomatoes.
Mix cheese and the 2 jars of pimiento together using enough mayonnaise to make spreading consistency. Add Tabasco
sauce to taste.
Spread on bread and cut as desired.
mayonnaise and cheese.
Mix in the onion, pimiento and parsley.
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.
Grate cheese (the whole box, depending on amount desired) on cutting board, then put grated cheese in plastic serving bowl. Then add pimiento and salad dressing until it is creamy enough. When halfway stirring salad dressing into cheese and pimientos, add pickle juice.
Then continue stirring until it's ready to serve.
Combine cheeses and beat at medium speed with electric mixer until light and fluffy.
Add mayonnaise and garlic powder; mix well.
Stir in pimiento.
For best consistency, serve at room temperature.
To store, cover and chill.
Yield:
4 1/2 cups.
Grind in food chopper the cheese, pimiento and boiled eggs. Add other ingredients and mix thoroughly.