COUNTRY HAM BISCUITS AND SCALLION-PIMENTO CHEESE
Provided by Trisha Yearwood
Time 40m
Yield 16 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
- For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
- For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
- With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
- Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
- To serve: Split the biscuits and serve with a generous spread of pimento cheese.
PIMENTO CHEESE IN ENDIVE CUPS
Provided by Trisha Yearwood
Categories appetizer
Time 25m
Yield about 32 endive cups
Number Of Ingredients 12
Steps:
- Set a small nonstick skillet over medium heat. Add the mini pepperoni to the skillet and cook, stirring occasionally, until the fat has rendered out and the edges begin to curl inwards, about 4 minutes. Remove to a paper towel-lined plate and set aside for assembly.
- In a food processor, combine the cheeses, pesto, crushed red pepper and salt and process until a thick paste is formed, about 30 seconds. Add the basil and pulse just until incorporated (be careful that the mixture is not overworked or it will turn green in color).
- Pour the cheese mixture into a bowl and fold in the pimentos. Scoop a heaping tablespoon into the center of each endive leaf (the larger leaves work best). Sprinkle the crispy pepperoni over the cheese mixture. Garnish each endive cup with a slice of black olive and piece of fresh parsley.
TRICIA YEARWOOD'S PIMIENTO CHEESE SPREAD
This is one of my very favorite ingredients for sandwiches. I found this recipe in Better Homes & Gardens magazine. This would be good on white bread, as shown, or any other kind of bread or toast, on a hamburger, hot dog, or even in a deviled egg. Photo: foodnetwork.com
Provided by Ellen Bales
Categories Spreads
Time 35m
Number Of Ingredients 3
Steps:
- 1. Place the drained pimientos in a blender or food processor and puree until almost smooth.
- 2. In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until almost smooth. Beat in mayonnaise.
- 3. The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.
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.
PIMENTO CHEESE QUESO WITH TOPPINGS BAR
Steps:
- Melt the butter in a large saute pan over medium-high heat. Add the red onions, garlic and salt and cook until translucent. Add the mustard powder, cayenne and hot sauce and mix well.
- Reduce the heat to medium and add the cream cheese. Cook, mixing occasionally, until melted.
- Add the sour cream, Pimento Cheese Spread and red wine vinegar and mix until everything is heated through.
- Transfer to a warmer for serving.
- Arrange the toppings in small bowls so you can top you dip as you like.
- Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimentos and cheese, beating until smooth. Beat in the mayonnaise.
PIMENTO CHEESE SPREAD
Steps:
- Place the pimentos in a blender or food processor and puree until smooth. Transfer to a mixing bowl along with the Cheddar. Beat with an electric mixer until smooth. Beat in the mayonnaise.
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-BACON GRITS
Provided by Trisha Yearwood
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 cups of water to a boil in a pot. Add the grits, 2 teaspoons salt and 1 teaspoon pepper to the water and cook according to the package instructions. Keep warm and loosen with water or stock to keep from getting too thick.
- Add the bacon to a small skillet. Cook over medium heat until the bacon is crispy and the fat is rendered, about 10 minutes. Remove the bacon and any bacon grease to a large bowl and let cool slightly. Stir in the creme fraiche and pimentos until all is combined and smooth. Add the Cheddar and Gouda and stir until the cheeses are coated and the whole mixture is cohesive.
- Reheat the grits until they are very hot, adding more water if necessary, to loosen. Dollop a few large spoonfuls of the pimento cheese into the grits at a time, stirring each time until melted and all the pimento cheese is incorporated. Spoon into a bowl and top with the scallions.
TRISHA YEARWOOD'S PIMIENTO CHEESE SPREAD
"A pimiento cheese sandwhich is a true Southern staple," Trisha says. Try slathering this on a biscuit with a slice of summer tomato for a quick appetizer.
Provided by BHG Test Kitchen
Time 35m
Number Of Ingredients 3
Steps:
- Place the drained pimientos in a blender or food processor and puree until almost smooth. In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until almost smooth. Beat in the mayonnaise. The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.
Nutrition Facts : Calories 157 kcal, Carbohydrate 1 g, Cholesterol 31 mg, Protein 7 g, SaturatedFat 6 g, Sodium 211 mg, Sugar 1 g, Fat 14 g, UnsaturatedFat 7 g
OLD-FASHIONED PIMIENTO CHEESE SPREAD
Old-fashioned pimiento cheese for old-fashioned times, i.e., summertime family reunions, "supper on the ground," lots of kids, watermelon and home-made ice cream. (At least that's the way it was for us.)
Provided by JC in Texas
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Blend ingredients well and serve on pupernickel or your favorite bread. Change the amounts to your taste. This is was made to be kid-friendly -- and is also a much smaller version than it use to be.
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