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How To make Asparagus & Pimento
1 1/4 lb Fresh asparagus;
1 c Water
2 tb Lime juice; fresh
1/4 c Pimento;
1 tb Pine nuts;
Rinse asparagus and snap off tough ends. In a large skillet bring water to boil and add asparagus. Cover and steam until bright grean, 2 to 3 minutes. Remove from heat, drain and arrange on a platter.
Sprinkle with juice; garmish with pimento and pine nuts. Serve warm or chilled. Food Exchanges per servings: 1 VEGETABLES EXCHANGES CAL: 37; CHO: 0mg; CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g;
Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
How To make Asparagus & Pimento's Videos
Quick and Easy Ital Stew Peas || Steamed Quinoa & Corn || Roasted Asparagus
Ingredients
???? Quinoa
2 cups quinoa
1 1/2 cups water
1 1/2 cups coconut milk
Few sprig thyme
2 stalks scallion
1 whole scotch bonnet pepper
Few dash garlic powder
Few dash onion powder
6 Pimento seeds
One 15 oz can corn ( discard liquid)
Salt to taste
????Stew Peas
2 can Iberia red kidney beans (Don’t discard liquid )
1 1/2 cups coconut milk
Roughly 1 1/2 cups water
1 tsp unrefined coconut oil or oil of your choice
1/4 large calabaza pumpkin ( leave skin on and cut into small cubes)
1/2 large Cho Cho/ Chayote ( Can peel and cut into small cubes)
1/2 large carrot
1/2 onion
4 cloves garlic
2 stalks scallion
Few sprigs thyme
Few pimento seeds
A piece of scotch bonnet pepper to sauté
1 whole scotch bonnet pepper
1/4 chopped bell pepper (can use any color)
About 1 tsp grated ginger ( grater a small thumb of ginger)
Salt to taste (you can also add all purpose seasoning) Ensure to seasoned to your liking
**Optional a little less than 1/2 tsp browning for color
For the spinners I knead 1 cup of spelt flour with about 1/4 cup water.
????Asparagus
1 bundle asparagus ( I soak in water and vinegar for a few minutes , drain water and rinse).
Few dash garlic and onion powder
Salt and black pepper to taste (About a 1/4 tsp for each)
Few dash dried Rosemary
Drizzle oil about a tsp (I used unrefined coconut oil)
Bake at 425 degrees Fahrenheit for 10 minutes
A hearty, delicious and filling meal. Enjoy!!!
Paula and Jamie Deen Make Pimento Cheese - Get Cookin' with Paula Deen
Cooking with my boys is one of my favorite things in the world. This week Im making Pimento Cheese with Jamie. He did such a wonderful job and we had a good laugh. Make sure you check out to see this weeks winning Pimento Cheese recipes.
Cooking a Gourmet Meal in Under 15 Minutes?! Here's How...
My name is Cordarrius, host & owner of Cord & The Kitchen. Today, we'll be making an immaculately flavored New York Strip Steak, paired with mashed potatoes and asparagus! A classic dish for any celebratory occasion.
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Ingredients
2 New York Strip Steaks
1 bunch of asparagus
2 russet potatoes
Heavy cream
SEASONINGS
Salt/smoked sea salt
Black Pepper
Garlic Powder
Onion Powder
Unsalted lemon pepper
Basil
Rosemary
Thyme
ETC..
Olive oil & avocado oil
1 stick Unsalted butter
1/2 cup heavy cream
Shredded cheese of choice
2 Tbsp. Sour cream
Quinoa Salad – Bruno Albouze
Healthy, nutritious, and damn good!
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Spanish Asparagus Revueltos recipe
2T Spanish olive oil
4 garlic cloves
2c bread cubes
4 oz. chorizo
1 lb. asparagus
8 eggs
1T pimentos
fresh parsley
salt and pepper
Heat 2T Spanish olive oil in cazuela with 2 cloves garlic. Lightly brown and remove garlic. Add 2c bread cubes about 1/2 inch in size. Season with salt and pepper. Fry until lightly browned, remove and cool. Add 4 oz. crumbled chorizo. Break off woody ends of 1 lb. asparagus. Cut into 1-2 inch sections and add to chorizo. Add 2 cloves grated garlic, cook 3-4 minutes. Add 8 beaten eggs seasoned with salt and pepper and 1T pimentos to mixture. Scramble 2-3 minutes until soft and creamy. Top with chopped parsley.
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Carla Hall's Devilishly Hot Pimento Cheese Dip | The Kitchen | Food Network
Carla's Pimento Cheese Dip is DEVLISHLY hot ???? Served up in a bread bowl cauldron, it's perfect for Halloween family festivities this year.
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Devilishly Hot Pimento Cheese Dip
RECIPE COURTESY OF CARLA HALL
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 cups
Ingredients
1 large round pumpernickel bread boule
3 tablespoons unsalted butter
1/4 cup minced yellow onion
1 clove garlic, minced
1 tablespoon mustard powder
1/2 teaspoon sweet paprika
3/4 teaspoon cayenne pepper
1 1/2 teaspoons salt, plus more if needed
3 tablespoons all-purpose flour
1 1/2 cups whole milk
8 ounces cream cheese, softened
12 ounces extra-sharp Cheddar, shredded
3/4 cup roasted peppers or pimentos, drained and finely diced
1/4 cup hot green chiles, drained and finely diced
Freshly ground black pepper
Directions
First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles.
Season with black pepper to taste and additional salt, if necessary.
Preheat the broiler on high.
Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.
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Carla Hall's Devilishly Hot Pimento Cheese Dip | The Kitchen | Food Network