The recipes, created by food stylist Karen Elizabeth Watts, were tested using the recipe for Basic Pimento Cheese. You can also use your favorite store-bought pimento cheese.
BASIC PIMENTO CHEESE
1 1/2 cups mayonnaise (Duke’s or any extra-heavy mayo; this means no low-fat)
1 (4-ounce) jar diced pimento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1/4 teaspoon ground red pepper
1 (8-ounce) block extra-sharp cheddar cheese, finely grated
1 (8-ounce) block sharp cheddar cheese, grated
Stir together first 5 ingredients in a large bowl. Fold in cheeses.
Adjust seasoning, if desired. If you will use the cheese to make other recipes, use a light hand with the salt.
Store in refrigerator up to 1 week.
Makes 5 1/2 cups.
PER (1/4-CUP) SERVING: Calories 192 (88% fat), Fat 19 g (6 g sat), Cholesterol 24 mg, Sodium 231 mg, No fiber, Carbohydrates 1 g, Protein 5 g
TEX-MEX PIMENTO CHEESE
1 1/2 cups mayonnaise (Duke’s or extra-heavy)
1 (4-ounce) jar diced pimento, drained
6 ounces jarred roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeño pepper, seeded and minced
1 (8-ounce) block extra-sharp cheddar cheese, grated
1 (8-ounce) block pepper Jack cheese, finely grated
Stir together first 5 ingredients in a large bowl. Fold in cheeses.
Store in refrigerator up to 1 week.
Makes about 5 1/2 cups.
PIMENTO LOVE CHEESE
1 (12-ounce) container whipped cream cheese
1 cup vine-ripened cluster tomatoes, chopped
1 tablespoon minced fresh garlic
1 teaspoon tomato paste
2 tablespoons lemon juice
1 (4-ounce) jar diced pimento, drained
1 (8-ounce) block sharp cheddar cheese, grated
1/4 teaspoon kosher salt
1/8 teaspoon fresh tarragon, chopped
1 tablespoon fresh cilantro, chopped
Cayenne pepper, to taste
White pepper, to taste
Add cream cheese, chopped tomatoes, garlic, tomato paste and lemon juice to a food processor and process until smooth and creamy. Remove from processor.
Fold in remaining ingredients. Store in refrigerator.
Makes about 22 servings.
PER SERVING: Calories 97 (79% fat), Fat 9 g (5 g sat),Cholesterol 26 mg, Sodium 139 mg, No fiber, Carbohydrates 2 g, Protein 3 g
PIMENTO CHEESE SQUASH GRATIN
1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
1 large red onion, cut into thin slices
1 cup Basic Pimento Cheese
1/2 cup sour cream
2 large eggs, lightly beaten
2 cloves garlic, minced
1 1/2 cups soft white bread crumbs (divided use)
1 cup grated Asiago cheese (divided use)
2 tablespoons butter, melted
Preheat oven to 350 F.
In a prepared 13x9-inch baking dish or equivalent, layer slices of squash, zucchini and red onion.
In a large bowl, mix pimento cheese, sour cream, eggs, garlic, 1/2 cup bread crumbs and 1/2 cup Asiago cheese. Spoon mixture over vegetable slices.
In a bowl, mix remaining bread crumbs, Asiago cheese and butter. Sprinkle over casserole.
Bake 40 to 45 minutes, or until golden brown and set. Allow to rest for 15 minutes before serving.
Makes 8 servings.
PER SERVING: Calories 282 (66% fat), Fat 21 g (9 g sat),Cholesterol 92 mg, Sodium 369 mg, Fiber 3 g, Carbohydrates 13 g, Protein 12 g
PIMENTO CHEESE BISCUITS
2 1/4 cups self-rising flour
1/4 cup cold butter (cut into pats) or shortening
2/3 cup buttermilk
1/2 cup Basic Pimento Cheese
Preheat oven to 425 F.
Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.
Add buttermilk and pimento cheese, and stir until the mixture holds together and leaves the sides of the bowl.
Place the dough on a well-floured surface and fold it over on itself several times, using more flour as needed to prevent sticking.
Roll dough into a 5x8 1/2-inch rectangle about 1/2- to 3/4-inch thick.
Cut biscuits with a sharp, round 2-inch cutter, dipping the cutter into flour between cuts to reduce sticking.
Place the biscuits on an ungreased baking sheet, leaving about 1 inch between them. Bake for 12 to 14 minutes, until they are a golden brown.
Makes 12 biscuits.
PER SERVING: Calories 147 (43% fat), Fat 7 g (4 g sat), Cholesterol 15 mg, Sodium 379 mg, No fiber, Carbohydrates 17 g, Protein 4 g
PIMENTO CHEESE GRITS
4 cups chicken broth
1 1/4 cups yellow quick-cooking grits
1/2 cup heavy cream
1 cup Basic Pimento Cheese
In a large pot over medium-high heat, bring broth to a boil. Slowly whisk in the grits and stir vigorously to avoid lumps. Reduce heat and continue to cook grits over low heat, stirring frequently, until soft and thick, about 10 minutes.
Cover and allow grits to sit for 5 minutes. Add cream and pimento cheese and stir to combine.
Serve immediately. Makes 8 servings.
PER SERVING: Calories 246 (57% fat), Fat 15 g (7 g sat), Cholesterol 35 mg, Sodium 612 mg, No fiber,Carbohydrates 21 g, Protein 5 g
STUFFED RED BELL PEPPERS WITH PIMENTO CHEESE
6 red bell peppers
1 tablespoon butter
1 tablespoon olive oil
1/2 cup diced red onion
1/2 cup diced celery
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried leaf oregano
1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 eggs
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds ground beef or chuck
1 1/2 cups cooked rice
1 cup Basic Pimento Cheese
Preheat oven to 350 F.
Cut tops off peppers, remove seeds and membranes. Dice tops, fine, for use in sauté.
In a large skillet, over medium heat, add butter and olive oil.
Sauté diced peppers (from tops), onion and celery for 2 minutes. Add tomatoes, tomato sauce, garlic, oregano, basil, salt and pepper, and continue to sauté for 2 additional minutes.
In a large bowl, combine eggs with Worcestershire sauce and stir to blend. Add beef, rice, tomato mixture and pimento cheese and mix well. Stuff peppers with mixture and place them in a 3-quart prepared baking dish. Bake for 45 minutes.
Makes 6 servings.
PER SERVING: Calories 611 (62% fat), Fat 42 g (15 g sat),Cholesterol 172 mg, Sodium 991 mg, Fiber 4 g, Carbohydrates 29 g, Protein 28 g
SAVORY PIMENTO CHEESE AND HAM BREAD PUDDING
2 tablespoons butter, at room temperature
12 slices good-quality white sandwich bread, crusts trimmed off
1 cup Basic Pimento Cheese
1 pint basket (8 ounces) red and yellow cherry tomatoes, stemmed and cut in half
6 ounces ham, cut into small cubes
6 eggs
2 cups milk
3 tablespoons prepared pesto
1/4 cup freshly grated parmesan or aged Asiago cheese
Grease the bottom of a 13x9x2-inch baking dish or shallow 3-quart baking pan.
Butter each bread slice on 1 side. Stack the bread, 6 at a time, and cut on the diagonal into triangles.
Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Spread pimento cheese over the bread layer.
Scatter cherry tomatoes over the cheese. Scatter ham over the tomatoes.
Top with the remaining buttered bread pieces, buttered sides up.
In a bowl with a whisk, beat eggs, milk and pesto until well-blended.
Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.
To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 F. Bake for 35 minutes with foil on; remove foil and continue to bake for 20 to 25 minutes, until pudding is puffed and golden on top.
Makes 12 servings.
PER SERVING: Calories 258 (55% fat), Fat 16 g (6 g sat), Cholesterol 135 mg, Sodium 499 mg, Fiber 1 g,Carbohydrates 17 g, Protein 12 g
PIMENTO CHEESE CORNBREAD WAFFLES WITH DICED CHICKEN
1 box Jiffy Cornbread Mix
1 cup milk
2 teaspoons melted butter
2 eggs
3/4 cup Basic Pimento Cheese
3/4 cup diced cooked chicken
1/2 cup red onion, diced fine
1/8 cup freshly chopped herbs
Preheat waffle iron.
In a large bowl, fold together all ingredients until blended. Cook according to waffle iron directions.
Makes up to 24 mini waffles.
PER MINI WAFFLE: Calories 85 (49% fat), Fat 5 g (2 g sat), Cholesterol 25 mg, Sodium 171 mg, Fiber 1 g, Carbohydrates 8 g, Protein 3 g
PUFF PASTRY PINWHEELS WITH PIMENTO CHEESE
1 package puff pastry sheets, thawed
1 cup Basic Pimento Cheese
1/2 cup shaved parmesan
1/4 pound sliced prosciutto
2 tablespoons fresh garlic, finely diced
On a lightly floured surface, unfold pastry sheets (2). Spread pastry sheets with pimento cheese, top with parmesan, then prosciutto and finish by sprinkling with minced garlic.
Starting at a short side, roll each pastry sheet like a jellyroll. Wrap the pastry roll with plastic wrap and place in refrigerator overnight or for at least 1 hour. (Or freeze rolls for future use.)
Preheat oven to 375 F.
Prepare sheet pans with nonstick spray or Silpat nonstick liner.
Using a sharp serrated knife, slice each pastry roll into 1/4-inch thick discs. Place discs on prepared sheet pan and bake for 12 minutes until golden. Remove and allow to set for 2 to 3 minutes. Serve warm.
Makes 32 pinwheels.
PER PIECE: Calories 98 (65% fat), Fat 7 g (2 g sat),Cholesterol 7 mg, Sodium 214 mg, No fiber,Carbohydrates 5 g, Protein 3 g
MORE WAYS TO USE PIMENTO CHEESE
-- Substitute for butter on biscuits or corn bread.
-- Gently fold 1/2 cup into a pound of grilled veggies.
-- Serve hot or cold.
-- Top a baked potato or sweet potato.
-- Add a dollop to cooked green beans.
-- Substitute for mayo on your favorite sandwich.
-- Make it a layer in a club sandwich.
-- Use in place of cheese on burgers and hot dogs.
-- Spread it on warm waffles.
-- Substitute for cheese in quesadillas or a grilled cheese sandwich.
-- Add a layer of orange marmalade to pimento cheese in a serving dish and serve with crackers.
-- Cut an apple in half; core. Add pimento cheese to the center.
Source: dallasnews.com
1 1/2 cups mayonnaise (Duke’s or extra-heavy)
1 (4-ounce) jar diced pimento, drained
6 ounces jarred roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeño pepper, seeded and minced
1 (8-ounce) block extra-sharp cheddar cheese, grated
1 (8-ounce) block pepper Jack cheese, finely grated
Stir together first 5 ingredients in a large bowl. Fold in cheeses.
Store in refrigerator up to 1 week.
Makes about 5 1/2 cups.
PIMENTO LOVE CHEESE
1 (12-ounce) container whipped cream cheese
1 cup vine-ripened cluster tomatoes, chopped
1 tablespoon minced fresh garlic
1 teaspoon tomato paste
2 tablespoons lemon juice
1 (4-ounce) jar diced pimento, drained
1 (8-ounce) block sharp cheddar cheese, grated
1/4 teaspoon kosher salt
1/8 teaspoon fresh tarragon, chopped
1 tablespoon fresh cilantro, chopped
Cayenne pepper, to taste
White pepper, to taste
Add cream cheese, chopped tomatoes, garlic, tomato paste and lemon juice to a food processor and process until smooth and creamy. Remove from processor.
Fold in remaining ingredients. Store in refrigerator.
Makes about 22 servings.
PER SERVING: Calories 97 (79% fat), Fat 9 g (5 g sat),Cholesterol 26 mg, Sodium 139 mg, No fiber, Carbohydrates 2 g, Protein 3 g
PIMENTO CHEESE SQUASH GRATIN
1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
1 large red onion, cut into thin slices
1 cup Basic Pimento Cheese
1/2 cup sour cream
2 large eggs, lightly beaten
2 cloves garlic, minced
1 1/2 cups soft white bread crumbs (divided use)
1 cup grated Asiago cheese (divided use)
2 tablespoons butter, melted
Preheat oven to 350 F.
In a prepared 13x9-inch baking dish or equivalent, layer slices of squash, zucchini and red onion.
In a large bowl, mix pimento cheese, sour cream, eggs, garlic, 1/2 cup bread crumbs and 1/2 cup Asiago cheese. Spoon mixture over vegetable slices.
In a bowl, mix remaining bread crumbs, Asiago cheese and butter. Sprinkle over casserole.
Bake 40 to 45 minutes, or until golden brown and set. Allow to rest for 15 minutes before serving.
Makes 8 servings.
PER SERVING: Calories 282 (66% fat), Fat 21 g (9 g sat),Cholesterol 92 mg, Sodium 369 mg, Fiber 3 g, Carbohydrates 13 g, Protein 12 g
PIMENTO CHEESE BISCUITS
2 1/4 cups self-rising flour
1/4 cup cold butter (cut into pats) or shortening
2/3 cup buttermilk
1/2 cup Basic Pimento Cheese
Preheat oven to 425 F.
Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.
Add buttermilk and pimento cheese, and stir until the mixture holds together and leaves the sides of the bowl.
Place the dough on a well-floured surface and fold it over on itself several times, using more flour as needed to prevent sticking.
Roll dough into a 5x8 1/2-inch rectangle about 1/2- to 3/4-inch thick.
Cut biscuits with a sharp, round 2-inch cutter, dipping the cutter into flour between cuts to reduce sticking.
Place the biscuits on an ungreased baking sheet, leaving about 1 inch between them. Bake for 12 to 14 minutes, until they are a golden brown.
Makes 12 biscuits.
PER SERVING: Calories 147 (43% fat), Fat 7 g (4 g sat), Cholesterol 15 mg, Sodium 379 mg, No fiber, Carbohydrates 17 g, Protein 4 g
PIMENTO CHEESE GRITS
4 cups chicken broth
1 1/4 cups yellow quick-cooking grits
1/2 cup heavy cream
1 cup Basic Pimento Cheese
In a large pot over medium-high heat, bring broth to a boil. Slowly whisk in the grits and stir vigorously to avoid lumps. Reduce heat and continue to cook grits over low heat, stirring frequently, until soft and thick, about 10 minutes.
Cover and allow grits to sit for 5 minutes. Add cream and pimento cheese and stir to combine.
Serve immediately. Makes 8 servings.
PER SERVING: Calories 246 (57% fat), Fat 15 g (7 g sat), Cholesterol 35 mg, Sodium 612 mg, No fiber,Carbohydrates 21 g, Protein 5 g
STUFFED RED BELL PEPPERS WITH PIMENTO CHEESE
6 red bell peppers
1 tablespoon butter
1 tablespoon olive oil
1/2 cup diced red onion
1/2 cup diced celery
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried leaf oregano
1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 eggs
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds ground beef or chuck
1 1/2 cups cooked rice
1 cup Basic Pimento Cheese
Preheat oven to 350 F.
Cut tops off peppers, remove seeds and membranes. Dice tops, fine, for use in sauté.
In a large skillet, over medium heat, add butter and olive oil.
Sauté diced peppers (from tops), onion and celery for 2 minutes. Add tomatoes, tomato sauce, garlic, oregano, basil, salt and pepper, and continue to sauté for 2 additional minutes.
In a large bowl, combine eggs with Worcestershire sauce and stir to blend. Add beef, rice, tomato mixture and pimento cheese and mix well. Stuff peppers with mixture and place them in a 3-quart prepared baking dish. Bake for 45 minutes.
Makes 6 servings.
PER SERVING: Calories 611 (62% fat), Fat 42 g (15 g sat),Cholesterol 172 mg, Sodium 991 mg, Fiber 4 g, Carbohydrates 29 g, Protein 28 g
SAVORY PIMENTO CHEESE AND HAM BREAD PUDDING
2 tablespoons butter, at room temperature
12 slices good-quality white sandwich bread, crusts trimmed off
1 cup Basic Pimento Cheese
1 pint basket (8 ounces) red and yellow cherry tomatoes, stemmed and cut in half
6 ounces ham, cut into small cubes
6 eggs
2 cups milk
3 tablespoons prepared pesto
1/4 cup freshly grated parmesan or aged Asiago cheese
Grease the bottom of a 13x9x2-inch baking dish or shallow 3-quart baking pan.
Butter each bread slice on 1 side. Stack the bread, 6 at a time, and cut on the diagonal into triangles.
Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Spread pimento cheese over the bread layer.
Scatter cherry tomatoes over the cheese. Scatter ham over the tomatoes.
Top with the remaining buttered bread pieces, buttered sides up.
In a bowl with a whisk, beat eggs, milk and pesto until well-blended.
Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.
To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 F. Bake for 35 minutes with foil on; remove foil and continue to bake for 20 to 25 minutes, until pudding is puffed and golden on top.
Makes 12 servings.
PER SERVING: Calories 258 (55% fat), Fat 16 g (6 g sat), Cholesterol 135 mg, Sodium 499 mg, Fiber 1 g,Carbohydrates 17 g, Protein 12 g
PIMENTO CHEESE CORNBREAD WAFFLES WITH DICED CHICKEN
1 box Jiffy Cornbread Mix
1 cup milk
2 teaspoons melted butter
2 eggs
3/4 cup Basic Pimento Cheese
3/4 cup diced cooked chicken
1/2 cup red onion, diced fine
1/8 cup freshly chopped herbs
Preheat waffle iron.
In a large bowl, fold together all ingredients until blended. Cook according to waffle iron directions.
Makes up to 24 mini waffles.
PER MINI WAFFLE: Calories 85 (49% fat), Fat 5 g (2 g sat), Cholesterol 25 mg, Sodium 171 mg, Fiber 1 g, Carbohydrates 8 g, Protein 3 g
PUFF PASTRY PINWHEELS WITH PIMENTO CHEESE
1 package puff pastry sheets, thawed
1 cup Basic Pimento Cheese
1/2 cup shaved parmesan
1/4 pound sliced prosciutto
2 tablespoons fresh garlic, finely diced
On a lightly floured surface, unfold pastry sheets (2). Spread pastry sheets with pimento cheese, top with parmesan, then prosciutto and finish by sprinkling with minced garlic.
Starting at a short side, roll each pastry sheet like a jellyroll. Wrap the pastry roll with plastic wrap and place in refrigerator overnight or for at least 1 hour. (Or freeze rolls for future use.)
Preheat oven to 375 F.
Prepare sheet pans with nonstick spray or Silpat nonstick liner.
Using a sharp serrated knife, slice each pastry roll into 1/4-inch thick discs. Place discs on prepared sheet pan and bake for 12 minutes until golden. Remove and allow to set for 2 to 3 minutes. Serve warm.
Makes 32 pinwheels.
PER PIECE: Calories 98 (65% fat), Fat 7 g (2 g sat),Cholesterol 7 mg, Sodium 214 mg, No fiber,Carbohydrates 5 g, Protein 3 g
MORE WAYS TO USE PIMENTO CHEESE
-- Substitute for butter on biscuits or corn bread.
-- Gently fold 1/2 cup into a pound of grilled veggies.
-- Serve hot or cold.
-- Top a baked potato or sweet potato.
-- Add a dollop to cooked green beans.
-- Substitute for mayo on your favorite sandwich.
-- Make it a layer in a club sandwich.
-- Use in place of cheese on burgers and hot dogs.
-- Spread it on warm waffles.
-- Substitute for cheese in quesadillas or a grilled cheese sandwich.
-- Add a layer of orange marmalade to pimento cheese in a serving dish and serve with crackers.
-- Cut an apple in half; core. Add pimento cheese to the center.
Source: dallasnews.com
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