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Old 12-19-2015, 03:48 PM   #91
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Yumm, your latest version sounds divine Z! I think I'll make a batch for Christmas Eve.
By the way, it presents nicely for company if you press it into a small bowl, and flip it out onto a pretty plate. Garnish with parsley.
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Old 12-19-2015, 03:51 PM   #92
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This does sound wonderful, Z!
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Old 12-20-2015, 02:22 PM   #93
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Originally Posted by Zhizara View Post
I just made and tried my latest batch of Pimento Cheese, this time adding Pepper Jack to the mix. Yummmmmmmy.

This batch has extra sharp cheddar, pepper jack, bleu cheese crumbles and parm with diced pimentos and mayo.
Oh, this DOES sound good! I haven't had pimento cheese in years - I think I'll make some of this for New Years Day.
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Old 06-01-2016, 07:55 AM   #94
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I was putting together my shopping list and was all set to replenish my salad fixins.

I did a quick check of the vegetable crisper and found celery, carrots and a cucumber that need to be used up, I decided I better go with finger salads for the rest of the week.

What better way to use up a bunch of crisp, healthy, low calorie vegetables than a batch of pimento cheese for dipping and smearing!

The vegetables have been prepped and are crisping in ice water, the cheese spread is chilling, can't wait for lunch!
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Old 06-01-2016, 09:50 AM   #95
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Last year I finally was able to find a couple pimento pepper plants. By fall I'd harvested enough to peel dice seed them, and freeze them for future use, I saved some to dehydrate and grind to make paprika, and saved the seeds for future plantings. (I'm in WI and in the north, pimento cheese is not as easily found as in the southern states.)

I started the pimento seeds this February and planted a patch of them last week outside. I have another dozen pimento pepper plants left over if anyone is interested in them.

Pimento cheese on celery is low carb, crunchy, delicious! Hail to pimento cheese.
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Old 06-01-2016, 06:56 PM   #96
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Wow this brings back memories. For 25 years I've been going on mini golf trips with my friends, some of which are no longer with us. One place we stop is in South Georgia, a public state ran course, has a quaint snack bar. The lady who ran it retired a few year back in her late 70's. She made the best, but weird, pimento cheese sandwich. Of course it was white bread, pimento cheese and a round ring of pinapple from the can. Man was it good. I can't remember the dear lady's name, but thanks for the memories.
That's a new one on me! Sounds terrific. Thanks for idea.
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Old 10-27-2016, 04:22 PM   #97
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All the pimento peppers are harvested for the year, so it is Pimento Cheese celebration at my house.
I roasted up 3 of them, they are a lovely red, with a nice thick flesh, peeled, seeded, diced.
I'm making up a plain cheese spread along with a big container of Pimento cheese. Yum.
Grill Cheese sandwiches, an addition to any cold meat sandwich, melted in a bowl to eat with tortillas. I love this time of year. Two carb eaters in the house, and I'll have some on the celery we grew this summer, fresh out of the garden.
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Old 10-27-2016, 05:42 PM   #98
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Originally Posted by blissful View Post
All the pimento peppers are harvested for the year, so it is Pimento Cheese celebration at my house.
I roasted up 3 of them, they are a lovely red, with a nice thick flesh, peeled, seeded, diced.
I'm making up a plain cheese spread along with a big container of Pimento cheese. Yum.
Grill Cheese sandwiches, an addition to any cold meat sandwich, melted in a bowl to eat with tortillas. I love this time of year. Two carb eaters in the house, and I'll have some on the celery we grew this summer, fresh out of the garden.
Sounds wonderful
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Old 10-27-2016, 07:02 PM   #99
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Heading over to Blissful's for pimento cheese.
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Old 10-27-2016, 07:10 PM   #100
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Heading over to Blissful's for pimento cheese.
Oh Dawg, I'll share with you anytime! I ended up with 5 - 1 lb containers of the regular cheese spread, and 2 - 1 lb containers of the pimento cheese. Stuck the majority into the freezer and two containers to enjoy in the fridge. Let yourself in and we'll enjoy some broiled pimento cheese over french bread slices, and a little wine.
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