A Compilation of Pimento Recipes, Part 2

Posted by Get Cookin' on Tuesday, Jul 21, 2009 at 3:53 pm

We have received so many great Pimento recipes this week, that we wanted to make sure you all got a chance to see and discuss them. If you have a recipe you would like to contribute, post it in a blog and flag it as "Cool".

These are actual recipes from users:

Jan Lauterbach

2 cups shredded sharp cheddar cheese
1 large jar of Domendary Pimentos chopped
Mayo (I've never measured it)
1 tsp mustard

Mix together and put on white bread.

Sterling Neilson

4 cups shredded sharp cheddar cheese
1 large jar chopped pimentos, drained well
1/4 cup of ground black pepper (trust me...you may want to add more!)
A dash of Tabasco
Enough mayonnaise to mix together

Mix all of this together and refrigerate. Serve with rye triscuits. It is the best pimento cheese recipe, and will get rave reviews!

Joel Timmons

3 cups sharp cheddar cheese
1 jar pimentos, chopped or minced and drained well
Cayenne pepper to taste
Enough sour cream to mix
2 tb horseradish mustard added to your favorite Biscuit mix

Great for snackin or watchin the game or tail gating!

Melissa Riley

I sometimes make pimento cheese this way:

2- 8oz pkgs. colby jack, grated
2 - 8 oz. containers of cream cheese with onions and chives
1 small jar chopped pimentos, drained
Enough mayo to make the right consistency
Add black pepper, garlic powder to taste you can add hot sauce or red pepper if you like.

Pretty good!

Sandra Sikes

I love pimento cheese and when my husband was stationed in Germany back in the 1970's we could not find any at our commissary so I made some without a recipe. What I used was:

1 pound of cheddar cheese grated
1 jar of pimento drained
1 cup of mayo
1/2 teaspoon garlic
1 teaspoon of sugar mixed it up well. I like mayo so I probably used more than a cup.

We did not have bread or crackers to eat the pimento cheese on so I used fried pork rinds (skins) using it more like a dip. Pretty good for my first attempt at pimento cheese.

Harriet Stroupe

For me, it has to be Miracle Whip instead of mayo in pimento cheese (same for bologna sandwiches). My mom made it with:

1 pound of grated American cheese (not Velveeta)
1 jar of chopped pimentos
About 1/2 cup chopped sweet pickles
A tablespoon of sugar, just because she always put a little sugar on anything with mayo or Miracle Whip.

Spread on white sandwich bread or saltines - yum, yum, a taste of home!
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  • WOW! It is absolutely amazing how many people have posted pimento cheese recipes this week! Good job, Folks!!

  • GARDEN DISTRICT PIMENTO & CHEESE

    1/2 pound extra sharp cheddar cheese, coarsely grated
    1/2 pound white cheddar cheese, coarsely grated
    1/2 pound pepper jack cheese, coarsely grated
    3/4 cup homemade mayonaise
    3 tablespoons butter, softened
    2 tablespoons extra virgin olive oil
    2 tablespoons grated onion
    1 teaspoon freshly ground black pepper
    1/2 teaspoon sea salt
    1/2 teaspoon cayenne pepper
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    1 teaspoon paprika
    1 teaspoon onion powder
    1 clove garlic, minced
    1 jalapeno pepper, seeded and deveined, finely diced
    1/2 cup diced green onions
    1/2 cup coarsely chopped pecans, toasted
    6 ounces pimentos, drained and patted dry (1 and 1/2 4-ounce jars)

    In a large bowl, combine grated cheeses and toss to combine.  In a smaller bowl, combine homemade mayonaise with softened butter and olive oil, whisking together until smooth.  Add grated onion, freshly ground black pepper, sea salt and the remainder of the spices to the dressing mixture.  Stir the dressing into the cheeses, mixing until fully incorporated.  Fold in garlic, jalapeno, green onion, toasted pecans and drained pimentos.  Cover and chill several hours before serving on buttered toast points, are using as a delicious addition to grilled cheeseburgers.  For an extra special grilled cheese, use Garden District Pimento and Cheese between two thick pieces of rustic sourdough bread.  Butter both sides of bread generously and grill until golden brown.

    Note:  For a change, I substitute smoked gouda for the pepper jack cheese, and eliminate the jalapeno pepper.  This is equally as good!

    Mark Sanders     www.MarkCooksSmart.com

     

  • Attention Mayonnaise Haters!   :)

    (This recipe is delish...even if you love mayo.)

    PIMENTO CHEESE
    •10 ounces extra-sharp cheddar cheese, freshly grated
    •8 ounces cream cheese, softened well
    •1 (4 ounce) jar diced pimentos, with juice
    •3 garlic cloves, minced (approximate, adjust to your liking)
    •1/2 teaspoon Dijon mustard
    •1/4 teaspoon fresh ground pepper
    •1/4 teaspoon paprika
    •2-4 drops hot sauce
    •1 pinch sugar

    1.Mix all ingredients very well. Note: For the best flavor, grate the cheddar just before you make the recipe. Store pimento cheese in an airtight container in the refrigerator.
    2.To make this into a hot dip, simply heat in a crock pot until bubbly.

  • Make your favorite Pimento cheese sandwich recipe adding some finely chopped pecans, and a diced and seeded jalapeano to taste, top the Pimento Cheese with Strawberry Jam. Put on toasted bread.   YUMMY
    Last edited Jul 25, 2009

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A Compilation of Pimento Recipes, Part 1

Posted by Get Cookin' on Tuesday, Jul 21, 2009 at 3:42 pm

We have received so many great Pimento recipes this week, that we wanted to make sure you all got a chance to see and discuss them. If you have a recipe you would like to contribute, post it in a blog and flag it as "Cool".

These are actual recipes from users:

Jennifer Ramey

8 oz pepper jack cheese shredded
8 oz plain cream cheese(tub)
smallest jar pimentos, drained
smallest can chopped green chilies
2 T sour cream
2 mayo
Mix together, yum yum.

I guess you could say this is my Mexican twist to pimento cheese, I like spicy, y'all!

Lisa S.

Mix together (I use a hand mixer):
2 jars Kraft Olde English sharp cheddar cheese spread
3 oz. cream cheese, softened at room temp.
Just a little bit of pickle juice, maybe 1/2 tsp.
Dash of garlic powder
Ground black pepper to taste (I like a lot)

Fold in:

Lg. jar diced pimientos, drained (I like lots of pimiento in my pimiento cheese, but you can use the sm. jar if you like)
About 1/4 cup chopped pecans (I have 4 huge pecan trees in my yard so I use pecans every chance I get. They're wonderful in pimiento cheese, trust me.)

Gradually add enough mayo to make it whatever spreadable consistency you prefer. I like mine kind of thick.

Debbie Stair

8oz. Extra Sharp Cheddar Cheese
4oz Swiss Cheese
Medium jar diced pimentos
1 teaspoon horseraddish
1 cup of Mayonnaise (or enough to make it spreadable)
a little of cracked peppercorns

Mix all ingredients together. Let set in the fridge for 1/2 hour to 1 hour. (The flavors meld together). Spread on Homemade White bread or Homemade Wheat bread. It is better if the bread is still warm/fresh. Best Pimento Cheese around!

(These are approximate amounts---I'm a little like my granny, she knew how to cook but only used her hands and fingers as the measuring tools.)

Kelly Kerley

1 can of pimentos ( drained)
1 tsp. Garlic Salt
4 oz. cream cheese - at room temp. to soften
Shredded Sharp Cheddar Cheese ( about 3 to 4 cups)
salt and pepper to tatse
2 to 3 tsp. light mayo

mix all together. fridge until ready to eat.
This is Yummy!!!!

Lisa Tyner

One 8 oz. bag shredded sharp cheddar.
One 8 oz. bag shredded Velveeta (makes creamier and easier to spread)
Instead of pimentos, use the same amount of chopped pimento stuffed olives (2-4 oz. to taste).
Mayo to appropriate spreading consistency (I am from Alabama, so I use Bama Mayo)

If you want a great pimento cheese sandwich on the go, visit a Newk's Express Cafe (usually in college towns). They have the absolute best toasted grilled cheese.

Dawn Moody

1 cup mayo
1/2 c sour cream
1-4 oz jar pimento (drain)
1tsp Worcestershire
1 tbs fine chop onion
1/tsp ground red pepper
1/4-1/2 tsp wasabi
1-8oz block Xtra sharp cheddar
1-8oz sharp cheddar - both shredded.

Add first 7 ingredients in bowl, stir in cheeses. put in baking dish and bake 350 for 20 min. or until bubbly. Garnish with cilantro. Serve with toasted french bread, crackers, pita chips.

It's SO GOOD Yall!
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Not Your Typical Pimento

Posted by Get Cookin' on Tuesday, Jul 21, 2009 at 12:41 pm

Throughout the week we will be posting some of your submissions for the ACTIVITY OF THE WEEK. Please submit your 'pimento cheese' stories so Paula can pick one to highlight at the end of the week.

Simply post your blog or upload your video or photos, and flag them as "Cool".

This post is from user Kelly S, who makes a slightly unusual, but quite colorful (and delicious) sweet pepper pimiento and cream cheese spread.

Thank you, Kelly!
  • Pimiento cheese
    Ok, so I don't have a typical pimiento cheese recipe.  Instead, I have the most delicious sweet pepper (pimiento) and cream cheese recipe, that I requested my husband to serve it during the reception of our wedding.  It is a South American recipe, and I do believe that it would make a wonderful sandwich, but it is usually served with crackers.  The taste is sweeter than most pimiento recipes, and doesn't have the sharpness of cheddar.

    Put 1 Tbsp of margarine or butter on medium heat in a medium pan.  Dice 1 sweet pepper (can be a red or yellow bell pepper or enough small sweet peppers to equal the amount) and saute it until soft.  Add 2-3 Tbsp of white granulated sugar and mix until the mixture is honey-like.   Pull out a bar of cream cheese and put it on a nice plate for serving, that has a bit of a raised edge so the yumminess doesn't slide off.  Add a small amount of vinegar (I would use apple cider for its sweetness,) approx. 1/2 Tbsp into the pepper mixture and mix, then pour the mixture, called sweet pepper marmelade, over the cream cheese.  Serve on crackers or be adventurous! 

    It is BEAUTIFUL when served, with all of the red or yellow colors.  You could also make it festive, like I did for my Christmastime wedding, and use a bit of green pepper mixed into the red.  I would like to suggest a long, red pepper sold in American supermarkets around my town, called "Ancient Sweets," but it is very common in Spain.

    Posted by
    Kelly S
    on July 20, 10:04 pm
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Y'all Come Eat... Pimento Cheese

Posted by Get Cookin' on Monday, Jul 20, 2009 at 9:42 pm

Throughout the week we will be posting some of your submissions for the ACTIVITY OF THE WEEK. Please submit your 'pimento cheese' stories so Paula can pick one to highlight at the end of the week.

Simply post your blog or upload your video or photos, and flag them as "Cool".

This post is from user Tink, who wrote about changing up Jamie Deen's pimento cheese recipe to make it her own

Thank you, Tink!
  • Pimento Cheese
    I made a little variation on the recipe from Y'all Come Eat.  I followed that recipe and I added in a little more than a half bunch of cilantro with some stems. 3/4cups of jalapenos. I used a jar, but I'm going to try it with fresh ones next. If you don't want all the heat, remove the seeds.   I followed the recipe and then added these two ingredients in. It turned the cheese dip a beautiful green color. It tastes great with a warm tortilla, on chips, even with veggies. My husband and I are going to use it on our 7 layer dip for a pool party we are going to.

    Seven Layer Dip

    2 Cans Refried Beans warmed
    Jalapeno & Cilantro Pimento Cheese Dip
    Diced tomatoes
    Sliced Olives
    Dice Green Onions
    1 Can Green Chili's
    Shredded Cheese

    Spread beans evenly into 9x13 pan. Top with even layer of Jalapeno & Cilantro Pimento Cheese Dip (that's a mouthful!!) Add all other ingredients in layers. Serve with tortilla chips and salsa on the side.


    Posted by
    Tink
    on July 20, 7:24 pm
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Pimento Cheese Recipe by Paul Hodges

Posted by Get Cookin' on Sunday, Jul 19, 2009 at 9:33 pm

  • Southern Pimento Cheese Gets Fried!
    Southern Pimento Cheese gets Fried!!!!!

    Oh my lord, my Granny Hodges didn't live a day without having her famous Spicy Pimento Cheese in her refrigerator. She has always had an extra supply in case of an emergency, such as funeral luncheons, family reunions, or even when uninvited friends would stop by......it wasn't considered rude to drop by someones house unexpectedly when you had some juicy gossip to spill. I was lucky enough to get her famous recipe, as I watched her make it so many times in the kitchen. She would be tasting it half-way through the recipe, not to see what she needed to add in, but to just taste it! Once all the ingredients were mixed together, she would hide it in the back of the refrigerator, so every time she opened the door, she wouldn't be tempted to eat the whole damn batch alone. My family has no will power when it comes to binge eating!

    Well the recipe continues, as I had just gotten back from Disney World, and stayed at my favorite resort, Port Orleans French Quarter. Now Y'all, I have never been to the real New Orleans, but this resort is the vision of the famous city, with all the flair but apparently sanitized to a "T." Well, each morning I would go to the food court on the property and get a whole stack of "fried" beignets with powdered sugar on it. I ate them like they were my J.O.B. Now, when I like something good enough that I dream about it, I find a way to make that dream a reality, so I asked the baker at the food court for their recipe, and he just gave it to me without any hassle. Don't you just love kind people? When I got home I started making them for friends on the weekends for breakfast. I had some beignet dough leftover one afternoon, and also came across a batch of Granny's Spicy Southern Pimento Cheese in the refrigerator. Well I decided to see what the pair tasted like, as I love scientific discovery in the kitchen. Well let me tell you, I "aced" this science experiment. The fired,crunchy dough combined with the spicy melt-in-your-mouth-stringy-cheese was pure heaven in my mouth. I then went out and bought a whole batch of ingredients for Granny to try, and when she did, she about went into a coma and said, "Honey...you can cash out on this lottery ticket."Since then, it has become a favorite for many wedding/baby showers that I attend, or is just perfect on a evening when the neighbors want to stop by and have something to snack on with a glass of red wine! Personally, you can't go wrong with some sweet, southern mint tea to wash it down with either!

    Granny’s Southern Spicy Pimento Cheese Beignets

    INGREDIENTS
    Beignet Dough:
        * 4 1/2 cups all-purpose flour
        * 1 1/2 teaspoons salt
        * 1/2 cup shortening
        * 1 1/4 cups water, or as needed

    DIRECTIONS
    1.    In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.

    INGREDIENTS
    Granny’s Southern Pimento Cheese
    •   2 (8-oz.) blocks extra-sharp Cheddar cheese, shredded
    •    2(8-oz.) block mild Cheddar cheese, shredded
    •   1 (8-oz.) package cream cheese, softened
    •    1 (7-oz.) jars diced pimiento, drained
    •    1/2  cup  drained pickled jalapeno pepper slices
    •    1/4  cup  mayonnaise
    •     2 tablespoons of Worcestershire sauce
    •    1 pinch of sugar….it brings out the saltiness of the jalapenos!
    •    1 quart of peanut oil for frying

    DIRECTIONS
       1. Mix all the ingredients in a large mixing bowl. Granny always recommends chilling the pimento cheese mixture for at least 2 hours so all those flavors can make love to each other.

    2. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin rectangle. Spoon some of the pimento cheese mixture onto the center, folding them into small rectangular shapes. Seal edges by pressing with your fingers.

    3. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two beignets into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot. I personally like to add some chopped up parsley, just add some greens, so your mama won’t slap you for not eating your vegetables.
    Posted by
    Paul Hodges
    on July 19, 9:22 am
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My Grandmother's Pimento Cheese Recipe

Posted by Get Cookin' on Friday, Jul 17, 2009 at 1:09 pm

Throughout the week we will be posting some of your submissions for the ACTIVITY OF THE WEEK. Please submit your 'pimento cheese' stories so Paula can pick one to highlight at the end of the week.

Simply post your blog or upload your video or photos, and flag them as "Cool".

This post is from user Susan P. Groutas, who wrote about her grandmother's pimento cheese, a traditional dish in her family.

Thank you, Susan!
  • My Grandmother's Pimento Cheese Recipe
    Hey, Paula!  My grandmother made the best Pimento Cheese and my mother, sister and I have carried on her tradition  I have never seen another pimento cheese recipe like hers and thought I'd share it with you!!

    In a double boiler, melt one 1-lb. block of sharp cheddar cheese, grated, with one 5-oz. can of evaporated milk.  Take off heat and stir in one 4-oz. jar diced pimentos with juice and 1/2 cup mayonnaise.  I also add a pinch of cayenne pepper to spice it up a bit.  Let cool to room temperature and store in a covered container in the refrigerator. 

    This make the best Pimento Cheese for sandwiches and stuffed celery.  My grandmother always took fried chicken and pimento cheese sandwiches to our family reunions (naturally, on white bread with the crust cut off!) and we never had an Easter or Thanksgiving dinner without celery stuffed with her pimento cheese.  Please give it a try!!
    Posted by
    Susan P Groutas
    on July 16, 7:31 pm
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