Pimento Cheese Spread My Moms Food

PIMENTO CHEESE SPREAD

Steps:

• In a medium bowl, mash the pimentos using a fork. Mix in cheese, onion, Worcestershire sauce, and mayonnaise. Season to taste with garlic powder and black pepper. Spoon mixture into a container large enough to hold the pimento spread, and store in the refrigerator.

PIMENTO CHEESE

Steps:

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

PIMIENTO CHEESE SPREAD

Steps:

• Puree 1/3 cup sliced pimientos (drained) in a blender or food processor until smooth. Transfer to a large bowl. Add 3 cups finely grated sharp cheddar and beat with a mixer until combined. Beat in 1/4 cup mayonnaise.

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.

PIMIENTO CHEESE SPREAD

Steps:

• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

PIMENTO CHEESE SPREAD

Steps:

• Mix all ingredients together and Enjoy!
• Once refrigerated, the spread will be thick. You can let it sit out for a bit if you want to dunk your crackers in, or you can use a butter knife right out of the fridge to put it on crackers.
• This also makes a great Grilled Cheese!

MOM'S PIMENTO CHEESE

Steps:

• Mix all ingredients together with a mixer until light and fluffy.
• More or less mayo may be needed to make it spreading consistency.
• Refrigerate overnight to let the flavors blend.

PIMENTO CHEESE RECIPE

Steps:

• Place the cheese in a mixing bowl.
• In a separate bowl, combine diced pimentos (with their juice) and mayonnaise. Add to the cheese, toss to combine, and season with salt and pepper.
• Serve as a dip with fresh vegetables, spread on bread as a sandwich, or on top of crackers.

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 CHEESE

Steps:

• In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
• Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
• Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you'd like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
• Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.

PIMENTO CHEESE SPREAD (MY MOM'S RECIPE)

Steps:

• Grind or mash Velveeta and pimiento.
• Add other ingredients and mix well.
• Serve with crackers or as my family does-- spread on bread as a sandwich.

MOM'S PIMENTO CHEESE SPREAD

Steps:

• 1. Put all of the above, except the pimentos, in the large bowl of your mixmaster (I used my food processor).
• 2. When you start this begin on the slow speed until all ingredients are mixed.
• 3. Slowly increase speed and then beat on high until the mixture is smooth. If using a food processor, blend for 1-1 1/2 minutes then check to see if smooth.
• 4. Drain juice off of one jar of diced pimentos.
• 5. Add pimentos and remaining juice. Mix just until combined (if you are using a food processor pulse until just combined...you want the pieces of pimento to show up).
• 6. This recipe easily halves...you'll be using only one jar of pimentos, so drain half the juice off of it.
• 7. Store in a covered container in the refrigerator.
• 8. Great to make as sandwiches. Also good on Ritz crackers or as a filling in celery.

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.

MOM'S PIMENTO CHEESE

Steps:

• Grate cheddar in food processor or on hand grater. Add cheese to a large bowl with sugar, Miracle Whip or Mayo and stir to combine. Add back to food processor with the blade attachment instead of the grating attachment. Pulse the processor until you get your desired consistency. Add half of the pimentos and some of the liquid from the jar. This will loosen the cheese mixture in the food processor a little and should allow it to become a bit smoother. When the cheese mixture looks like it would be spreadable, taste it and add any salt and pepper that it might need. Add the remaining pimentos and all the liquid from the jar and pulse one or two more times. This will allow your pimento cheese to have visible pimentos in it. If you add the pimento all at the beginning, you will blitz it until it's all too small to see. Package up the pimento cheese and store in the fridge for a week or so.

SOUTHERN PIMENTO CHEESE SPREAD

Steps:

• Put everything into food processor and blend until desired consistency.