CABBAGE 'N PIMENTO CHEESE
Cabbage is one of our favorite veggies even among my toddler grandchildren. Studies have shown cabbage to be anti inflammatory in the body. Plus, it is low calorie and good for the waistline. I wanted to create a tasty cabbage recipe that was easy to fix and that tasted good even when cold (so it could be used as a snack too)....
Provided by Virginia (Ginger) Dean
Categories Other Snacks
Time 35m
Number Of Ingredients 13
Steps:
- 1. Wash cabbage and cut into fine strips with a knife on a cutting board. Don't chop too small. (If you prefer to shred it in a food processor that is fine. But a knife is so much easier and there is less to clean up.
- 2. Sprinkle Butt Rub over the cabbage and place in a 5 quart pot. Add more or less of the seasoning to suit your taste. Sprinkle with pepper as desired.
- 3. Peel and chop onion and add to cabbage in pot. Stir in the water, Better Than Bouillon, honey mustard, and celery seed. Bring to a boil on medium to medium high heat. Simmer gently for 10 minutes, covered. (Don't overcook your cabbage).
- 4. Stir in pimento and remove from heat. Using a slotted spoon, put the cooked cabbage on a platter or plate.
- 5. Sprinkle cheese over cabbage and gently toss together.
- 6. The Balsamic Vinegar is optional. I used a light, lemon flavored Balsamic Vinegar and it was delicious! You can sprinkle it on before serving or allow everyone at the table to add it as they desire. This can be served as a simple vegetable side dish, or you can serve it over an open faced sandwich.
- 7. Another way to enjoy Cabbage 'n Pimento Cheese is chilled with added optional peanuts. It makes a delicious salad or snack.
PIMENTO MAC AND CHEESE
This recipe combines two classic Southern dishes to create something special: Pimento cheese, a spread for sandwiches, crackers and vegetables, meets mac and cheese for a peppery and spicier version of the traditional baked casserole. The core ingredients of pimento cheese - sharp yellow Cheddar, pimento peppers and cream cheese - cook into a sauce that's creamier and tangier than the usual purely cheese base.
Provided by Vallery Lomas
Categories dinner, casseroles, main course, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
- Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
- Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
- While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
- Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.
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ピメントチーズ - WIKIPEDIA
ピメントチーズ(英: pimento cheese)とはアメリカ南部料理の一つで、チーズ、マヨネーズ、ピメント(辛くない唐辛子の一種 )から作られるスプレッドもしくはレリッシュ。パン、クラッカーや野菜に添えたりサンドイッチに挟んで食べる。ピメントチーズ・サンドイッチはプロゴルフのマスターズ・トーナメントの名物である。
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発祥地 アメリカ合衆国種類 スプレッド、レリッシュ
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