Garlic Pimento Cheese Food

HOMEMADE PIMENTO CHEESE RECIPE

Steps:

• Combine all ingredients in a mixing bowl. With an electric mixer mix the cheese on low to combine and then on high for 1 minute.
• Place the cheese in an airtight container and refrigerate for at least two hours so the flavors can meld.
• Serve with crackers, chips, as a sandwich, or on veggies. Enjoy!

PIMIENTO CHEESEBALL

Steps:

• Add the Cheddar, mayonnaise, hot sauce and garlic to a food processor and pulse to combine, making sure the cheese remains coarse. Add the cream cheese and pulse until combined. Add the chopped pimientos and pulse twice, just to incorporate into the mixture.
• Line a small bowl with plastic wrap then press the cheese mixture into the bowl. Cover the top with the overhanging plastic wrap and refrigerate for at least 2 hours or overnight.

PIMENTO-CHEESE-STUFFED BURGER

Steps:

• For the pimento cheese: Combine the cream cheese, orange Cheddar, white Cheddar, mayonnaise, mustard, pimentos, cayenne pepper, 1 teaspoon salt and 1 tablespoon black pepper in a food processor and process until smooth. Transfer to a large rectangle of plastic wrap, spread out in a line and roll up in the plastic to form a 2-inch-diameter log. Twist the ends tightly and place the log seam-side down on a flat plate, folding the ends under to secure. Refrigerate until firm, 2 to 3 hours.
• For the garlic butter: Combine the butter, Roasted Garlic and 1/4 teaspoon salt in a small bowl and stir until well combined. Set aside.
• For the burgers: Form the ground beef into eight 3 1/2-ounce patties about 4 inches in diameter. Take the chilled pimento cheese log out of the refrigerator and slice it into 1/2-inch-wide disks. Place a pimento cheese disk on top of 1 of the patties and top it with another patty. Firmly crimp the edges of the 2 patties all the way around to make sure that it is sealed. Repeat with the remaining patties and cheese, reserving any remaining cheese for another use. Return the stuffed patties to the fridge to chill again for 15 to 20 minutes.
• Preheat the oven to 350 degrees F.
• Heat a grill pan or cast-iron pan over medium-high heat and lightly grease with the oil. Season the burgers with salt and cook on one side until charred and almost heated through, 2 to 3 minutes. Flip the burgers and cook in the oven until cooked through, 2 to 3 minutes.
• Heat a large skillet over high heat. Slather the cut sides of the brioche buns with some of the garlic butter. Toast the buns on both sides until golden brown and lightly charred around the edges, 30 to 45 seconds per side. Reserve the remaining garlic butter for another use.
• Toss the cabbage with the apple cider vinegar and a little salt in a large mixing bowl.
• Build the burgers from the bottom up: Place a layer of sliced sweet onion on the bottom buns. Top each with a stuffed burger. Top the burgers with the Fried Green Tomatoes and drizzle with some Scratch Ranch Dressing. Top the tomatoes with two pieces of crispy bacon. Top with a handful of dressed cabbage. Place the top buns on top and secure with a pick.
• Preheat the oven to 375 degrees F. Cut the tops off the whole heads of garlic to expose the garlic cloves. Place the heads on a large piece of aluminum foil and drizzle lightly with the oil and sprinkle with some salt and pepper. Wrap the foil around the heads to form a tight pouch. Place the pouch in the oven and roast until soft and fragrant, 45 to 50 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins.
• Cut the tomatoes into 1/3-inch-thick slices. Whisk together the flour, garlic powder, 2 tablespoons salt and 2 tablespoons pepper in a medium bowl. Whisk together the eggs and buttermilk in another medium bowl. Place the cornmeal in a third medium bowl.
• Lightly dredge the tomato slices in the seasoned flour mixture. Dip into the egg mixture and then finally into the cornmeal. Place the coated tomatoes on a lined tray and refrigerate for 10 to 15 minutes to firm up.
• Pour enough canola oil into a medium pan to reach 2 to 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 350 degrees F. Fry the tomatoes in batches until golden brown and crispy, about 2 minutes per side. Transfer to paper-towel-lined plates, season with salt and keep warm.
• Combine the mayonnaise, buttermilk, sour cream, dill, sugar, garlic powder, onion powder, paprika, cayenne pepper, 1/2 teaspoon salt and 4 to 5 turns of black pepper in a medium bowl. Whisk until well combined and creamy in texture. Cover and refrigerate until ready to serve. The dressing will keep in the refrigerator 3 to 5 days.

SOUTHERN PIMENTO CHEESE

Steps:

• Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

MOTHER'S EVERYDAY PIMENTO CHEESE

Steps:

• Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt to taste with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively smooth. (It should be flecked with small pieces of pimento.)
• Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop.
• Serve pimento cheese with crackers or use as a filling for finger sandwiches.

EASY PIMENTO CHEESE

Steps:

• In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with the bread.

PIMENTO CHEESE RECIPE

Steps:

• Gently stir together the cheddar cheeses, pimentos, mayonnaise, Worcestershire sauce, garlic, cayenne, salt and pepper in a medium-sized bowl.
• Fold the mixture gently to combine until uniform.
• Taste and adjust for salt and pepper. Add in a dash or two of hot sauce to your preference.
• Refrigerate in a sealed container at least 1 hour before serving to let the flavors develop.

GARLIC PIMENTO CHEESE SPREAD OR CHEESE BALL

Steps:

• Mix all ingredients (except nuts) together well in flat container. Sprinkle nuts over top.
• Or you roll into a cheese ball and cover with nuts.
• Serve with wheat crackers. (Wheat Thins are best.)

HOMEMADE PIMIENTO CHEESE

Steps:

• Mix all ingredients until well blended.
• Serve on crackers or use for sandwiches.

PIMENTO CHEESE

Steps:

• In a medium sized bowl, whisk together mayonnaise, pimentos, onion, Worcestershire sauce, salt, pepper, garlic powder, and cayenne together.
• Next carefully fold in all cheeses with a spatula until well mixed and combined throughout. Add to a container and refrigerate for 3 hours then serve. Use within 1 week.

PIMENTO CHEESE SPREAD

Steps:

• 1. Use a meat grinder or the coarse side of a box grater to grate the cheese; for a grinder, use the cutter with large holes. Put the ground or grated cheese in a mixing bowl and add half the juice from the canned pimentos. Dice the pimentos and add them. Add the chopped scallions.
• 2. Combine the mayonnaise, lemon juice, and garlic. Add this to the cheese mixture. Add the Worcestershire, Tabasco, and black pepper and blend well; taste and adjust the seasoning.
• 3. Serve at room temperature as a spread for crisp crackers and raw vegetables or use as a sandwich spread. (Pimento cheese can be tightly sealed and kept for several days in the refrigerator.).
• Notes: I learned to make pimento cheese from a southern friend's mom. She doesn't use Worcestershire or garlic but I think they sound like great additions. I think I'll add this to next weekend's football food! I made it a day ahead of time and I think it tastes even better with a little time to rest before serving.

PIMENTO MAC AND CHEESE

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.

PIMIENTO CHEESE

Steps:

• Combine pimientos, mayonnaise, garlic, lemon juice, dry mustard, Worcestershire sauce, and red pepper in a medium bowl. Beat with a wooden spoon or an electric mixer at medium speed until blended.
• Add grated cheese and beat until the consistency of cottage cheese.

PIMENTO CHEESE

Steps:

• In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.

HORSERADISH SWISS AND CHEDDAR PIMENTO CHEESE

Steps:

• Shred both cheeses from the block. This is much better than buying pre shredded cheese.
• Add all ingredients to a large bowl and mix well.
• Let sit in the refrigerator at least an hour before serving.
• Serve on white bread as a sandwich, topping for burgers, grilled cheese or enjoy with your favorite crackers.

PIMENTO CHEESE

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Stir in grated Cheddar cheese along with the diced pimentos. Taste and adjust seasoning, if necessary.
• Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving.

PIMENTO CHEESE SPREAD WITH SHRIMP

Steps:

• Beat the cream cheese at medium speed with an electric mixer until creamy; add the cheddar cheese and continue beating until light and fluffy.
• Beat in mayonnaise and garlic powder; stir in pimento and chopped shrimp.
• Cover and chill for at least 1 hour.

PIMENTO CHEESE SPREAD WITH CRUSTY BREAD

Steps:

• Put the Cheddar, Asiago and mayonnaise in a bowl. Pulse the pimentos and their juices a few times in a mini food processor until coarsely chopped, and stir them into the cheese mixture. Serve with toasted country bread slices.

SPICY PIMENTO CHEESE SPREAD

Steps:

• In a large bowl, combine the cream cheese, mayonnaise, onion, garlic, celery seed, and 1/2 teaspoon salt with a wooden spoon. Add the jalapeños, scallions, red peppers, Cheddar, and Sriracha and combine well. Taste for seasonings and serve with crackers, corn chips, and/or crudités.