Magnolia Pimento Cheese Food

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EASY PIMENTO CHEESE



Easy Pimento Cheese image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 10

1/2 pound Cheddar cheese, shredded (recommended: Colby)
1/2 pound Pepper Jack cheese, shredded
One 4-ounce jar diced pimentos, plus 2 tablespoons juice
1/2 red onion, diced
1 cup mayonnaise
3 cloves garlic, finely minced
1 teaspoon hot smoked paprika
1/2 teaspoon ground celery seed
Salt and freshly ground black pepper
1 loaf white sandwich bread, sliced into diagonal pieces

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 LIKE MAGNOLIA RESTAURANT IN CHARLESTON



Pimento Cheese Recipe Like Magnolia Restaurant in Charleston image

Saw this made on food network, had to go online and think I found a pretty exact recipe;. Putting it here for safekeeping. Looks really yummy.

Provided by -Mary-

Categories     Spreads

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

5 large roasted red peppers, finely chopped
1 cup stuffed green olive, finely chopped
1 1/4 lbs cheddar cheese, grated (vermont sharp white cheddar)
1/4 cup parmesan cheese, freshly grated
1/4 cup mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper (to taste)

Steps:

  • Preheat oven to 500 degrees.
  • Wash, drain and dry the peppers. Rub the peppers with olive oil by hand, just to coat them lightly. Place the peppers on a baking pan and roast on the top shelf of the 500 degree oven for about 25 minutes, turning once or twice. The skin should be well blistered and will be blackened in some places.
  • Remove the peppers from the oven. Place them in a small bowl and cover it tightly with plastic wrap. Let the peppers cool for 10 to 15 minutes. The skin will become loose and easy to peel the skin off of the peppers.
  • Remove the stems, cores and seeds. Do not rinse. At this point you may use the peppers in any manner that you would use pimientos.
  • Note: Thin peppers will have a shorter roasting time. Its prferrable to use fresh peppers that look very healthy and have good thick flesh.
  • Chop the roasted red peppers fine.
  • Combine all of the ingredients in a glass, crockery or stainless steel mixing bowl and mix well.
  • Season to taste with cayenne pepper.
  • Refrigerate until ready to serve.
  • Note: If you prefer a spicy version, add 1 Tablespoon sauteed minced jalapeno pepper and a few dashes of hot sauce.

Nutrition Facts : Calories 439.3, Fat 35.9, SaturatedFat 21.2, Cholesterol 105.6, Sodium 721.7, Carbohydrate 4, Fiber 0.1, Sugar 1.2, Protein 25.3

NANA'S PIMENTO CHEESE



Nana's Pimento Cheese image

Nana is DH's mother...and I can't get enough of her pimento cheese. The optionals are the stuff that I add when I want to dress her's up..but for the kids, just the way she makes it is wonderful. We serve it with ritz crackers and celery. We prefer to use the Vermont or Kraft brand of cheese. We like to eat it warm too cause it is more spreadable and who wants to wait till it's cool?

Provided by Caryn Dalton

Categories     Spreads

Time 10m

Yield 12 serving(s)

Number Of Ingredients 12

8 ounces mild cheddar cheese, grated
8 ounces sharp white cheddar cheese, grated
1 (4 ounce) bottle diced pimentos, and liquid
1 (8 ounce) package of softened neufchatel cheese (NO non fat) or 1 (8 ounce) package reduced-fat cream cheese (NO non fat)
1 tablespoon light mayonnaise
1 -2 tablespoon very hot apple cider vinegar
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon finely grated onion (or dried equivalent)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper or 1/2 teaspoon Tabasco jalapeno sauce
1 pimento stuffed olive, sliced thinly

Steps:

  • In a large bowl, mix grated cheeses and whole bottle of pimentos and liquids. Mix gently. Add block of SOFTENED cream cheese, 1 TB of mayo and 1 TB HOT apple cider vinegar(this helps soften the mix farther for easier mixing). If you need more liquid, add more HOT apple cider vinegar.
  • I use all the optionals at one time and I love it. Experiment and see how you like it.
  • Serve on crackers and cleaned celery stalks topped with sliced green olive.
  • Also, try wrapping a piece of melon (like cantelope) and a dollop of pimento cheese in a piece of ham. Yum!

Nutrition Facts : Calories 208.9, Fat 17.4, SaturatedFat 10.8, Cholesterol 54.5, Sodium 323.9, Carbohydrate 1.8, Fiber 0.2, Sugar 0.6, Protein 11.4

MAGNOLIA PIMENTO CHEESE



MAGNOLIA PIMENTO CHEESE image

Categories     Cheese

Number Of Ingredients 9

2.5 cups jarred pimento peppersdraained
1 cup finely chopped pimento stuffed green olives
5 cups shredded sharp vermont cheddar cheese
1/4 cup grated Parmeson cheese
1/4 cup mayonaise
1 tablespoon parsley
1/2 teaspoon ground pepper
cayenne pepper to taste
flatbread for serving

Steps:

  • pulse peppers in food processor a few times move peppers to a large bowl and add the olives, cheddar and parmeson cheeses, mayonaise, parsley, black and cayenne peppers mix until fully incorprated

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