"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 08-26-2013, 05:20 AM   #81
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,033
Quote:
Originally Posted by Aunt Bea View Post
Try this before you spend the money to make a batch.

I have yet to taste it on an English muffin, toast, or any other bread product. As soon as that cap comes off, the spoon goes in and stays there until the jar is empty. Same thing with the English Cheddar jar. Definitely going on my next shopping list. Although the English Cheddar does make it to a grilled cheese sometimes.

My grocery store sells the ends of their cold cuts and cheeses. Sometimes, there is a quality imported cheese ends available. But I still would rather have that jar of pimento cheese.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-26-2013, 06:58 AM   #82
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
You could even melt that down and add fresh pimento cheese. Leave in the mayo to thin the sauce. Add some cooked broccoli and noodles or serve with onion rice

Onion Rice is just white rice cooked in onion soup mix:

2C white rice
4C water
1 pkg. Onion Soup Mix

Simmer 15 minutes, fluff, another 15 minutes, fluff and leave uncovered.
Fills 3 quart baggies.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 08-26-2013, 07:49 AM   #83
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,033
Quote:
Originally Posted by Zhizara View Post
You could even melt that down and add fresh pimento cheese. Leave in the mayo to thin the sauce. Add some cooked broccoli and noodles or serve with onion rice

Onion Rice is just white rice cooked in onion soup mix:

2C white rice
4C water
1 pkg. Onion Soup Mix

Simmer 15 minutes, fluff, another 15 minutes, fluff and leave uncovered.
Fills 3 quart baggies.
I have never been rice impaired. I can easily understand why some are though. And I always thought that the rice in a bag was great for those that are. So I always just made rice when it was called for. It never occurred to me to make it ahead of time and freeze it. I do flavor it, when I make it. Just stir in a cup of frozen petite peas and I will be happy. But I will have to freeze it in smaller quantities. If I use my bags for my food saver, they are boilable bags. Thanks.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-26-2013, 07:50 AM   #84
Senior Cook
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 469
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.
__________________
GA Home Cook is offline   Reply With Quote
Old 08-26-2013, 09:32 AM   #85
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
It is also good mixed into a baked potato for a quick version of twice baked potatoes.

The high amount of fat makes this a great way to freeze a couple of extra baked potatoes. Scoop out the potato, mix in a good amount of pimento cheese, pile the mixture back into the shells, wrap and freeze. I thaw them overnight in the refrigerator, then bake until hot and bubbly.
__________________
Aunt Bea is offline   Reply With Quote
Old 08-26-2013, 09:33 AM   #86
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,875
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Addie View Post
I have never been rice impaired. I can easily understand why some are though. And I always thought that the rice in a bag was great for those that are. So I always just made rice when it was called for. It never occurred to me to make it ahead of time and freeze it. I do flavor it, when I make it. Just stir in a cup of frozen petite peas and I will be happy. But I will have to freeze it in smaller quantities. If I use my bags for my food saver, they are boilable bags. Thanks.
I only use brown rice, so it takes close to an hour to cook it if I'm not using brown basmati.

I started freezing it in the '80s. I would freeze single servings in wax paper and put all the little packets in a plastic bag and then into the freezer. Then when in a hurry, I would empty as many servings as I needed into a colander and steam them for a couple of minutes. I didn't realize I could just nuke them. They came out perfect.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-26-2013, 09:54 AM   #87
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,033
Quote:
Originally Posted by Aunt Bea View Post
It is also good mixed into a baked potato for a quick version of twice baked potatoes.

The high amount of fat makes this a great way to freeze a couple of extra baked potatoes. Scoop out the potato, mix in a good amount of pimento cheese, pile the mixture back into the shells, wrap and freeze. I thaw them overnight in the refrigerator, then bake until hot and bubbly.
I have always made 2x baked potatoes and mixed them with various other ingredients. Sour cream, chives and cheese. But just plain American cheese. If only I had thought of the pimento. My mouth is absolutely watering.

Note to self: 2x potatoes with cheese and rice for the freezer.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-26-2013, 10:23 AM   #88
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by Addie View Post
I have always made 2x baked potatoes and mixed them with various other ingredients. Sour cream, chives and cheese. But just plain American cheese. If only I had thought of the pimento. My mouth is absolutely watering.

Note to self: 2x potatoes with cheese and rice for the freezer.
Addie,

I have never used the commercial pimento cheese for this only the homemade. You might need to melt the Kraft cheese in the microwave and thin it with some milk or sour cream.

B
__________________
Aunt Bea is offline   Reply With Quote
Old 08-26-2013, 12:15 PM   #89
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,033
Quote:
Originally Posted by Aunt Bea View Post
Addie,

I have never used the commercial pimento cheese for this only the homemade. You might need to melt the Kraft cheese in the microwave and thin it with some milk or sour cream.

B
Thank you. I will keep that in mind. Every little bit of info is a big help.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-19-2015, 12:27 PM   #90
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
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.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Reply

Tags
cheese

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.