Homemade In Less Than 10 Minutes | The BEST Pimento Cheese Recipe!!!
Homemade Pimento Cheese is so much easier than you think! And, one taste and you'll never EVER buy store-bought again.
You'll be amazed at what a simple ingredient like freshly grated cheddar can do to this Southern staple. It's perfect for spreading on crackers, adding to a party platter, or smearing in the center of a pimento cheese sandwich.
In less than 10 minutes prep time, you'll see why this Pimento Cheese Recipe can turn any pimento cheese hater into a pimento cheese lover! The store-bought stuff just doesn't even compare!
Printer Friendly Recipe:
Ingredients
1 (4-ounce) jar diced pimentos
6 ounces room temperature cream cheese
1/4 cup mayonnaise
1 teaspoon hot sauce
1/2 teaspoon garlic powder
Generous 1/4 teaspoon of Kosher salt
1/4 teaspoon onion powder
2 cups freshly grated sharp cheddar cheese separated
Instructions
Drain the diced pimento peppers and set them aside. Add the room temperature cream cheese, mayonnaise, hot sauce, garlic powder, salt, and onion powder to a large mixing bowl and use a handheld mixer on medium-high speed to combine.
Fold the Cheddar and pimentos into the cream cheese mixture.
Once the Cheddar is evenly distributed, serve right away or keep refrigerated for up to five days.
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Cheddar Alfredo Shrimp stuffed loaded potatoes ♥️#cooking #food #shorts
Recipe:⬇️⬇️⬇️
Start with your washed potatoes choose big potatoes puncture them all around with w metal fork
Place potatoes on foil paper or baking dish
Add olive oil first so the seasoning can stick to the potatoes
Add salt
Sprinkle enough adobo to cover potatoes with a thin layer
Cover potatoes with foil paper completely
then put in the oven on 350 on middle rack for 35 minutes
Then 400 for 25 minutes
While potatoes are cooking make shrimp and Alfredo cheese sauce and butter sauce ⬇️⬇️
Shrimp ingredients
1/3 cup of Blended seasoning of
Garlic
Oregano
Parsley
Cilantro
Pepper
Onion
1 Tablespoon of chicken bouillon
Clean shrimp add blended seasoning plus
Olive oil
Half a lemon ????
Olives
3 garlic cloves
Cook for 10 minutes with the lid on
Remove shrimp
Alfredo cheese shrimp sauce ingredients:⬇️
Add To the shrimp sauce in the pan
half a bottle of Alfredo sauce
or make your own with butter heavy cream and Parmesan.
Add about a half of block of mild cheddar cheese
or enough as desired To make the sauce thick enough to your liking but smooth enough to spread on plate and potatoes.
In a small bowl add
1/3 stick of butter
chopped dill
2 crushed garlic cloves or garlic powder
The juice of half a squeezed lemon
And put it in the microwave for one minute
Wash a half of head broccoli ???? and boil or put in microwave for 4 minutes
Cut potatoes open remove a portion of skin from top
smash the inside of the potatoes
add broccoli
Add butter sauce
pour cheese Alfredo sauce over potatoes
Place in oven on high broil for 4 minutes
Pour cheese Alfredo sauce on plate as base then add baked potato
Add cooked shrimp
Pour cheese Alfredo sauce over shrimp
Add butter sauce
Sprinkle dill over plate pr cilantro
Add cooked shrimp
Bacon Cheddar Bread
In this video I'll show you a delicious recipe for bacon cheddar bread.
Shaping Pimento Olive and Cheddar Sourdough
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The perfect holiday appetizer: aged cheddar olive balls
Randy Feltis has the perfect side dish or snack that no one will expect. When you bite into this sucker, the warm olive just explodes in your mouth. Visit cityline.tv/recipes for the full recipe.
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Olive Bread Recipe
We collaborated with Olives from Spain to create one of the most amazing bread ever. A flavorful olive bread made with good quality olives, fresh herbs, garlic and a hint of chili. A perfect crispy crust while the interior is soft, aromatic and slightly chewy. This bread will be a hit everywhere you serve it and it’s perfect for appetizers, sandwiches and as a side dish.
Video Sponsored by Olives From Spain:
To print the recipe check the full recipe on my blog:
Ingredients
4 cups (500g) bread flour
1 tsp (5g) salt
25g fresh yeast (or 2 ¼ tsp active dry yeast)
½ tsp (2g) garlic powder
1 tsp (1g) rosemary
1 ½ tsp (3g) chili flakes
Fresh thyme leaves
⅔ cup (92 g) green olives, pitted - drained and chopped
⅔ cup (92 g) black olives, pitted - drained and chopped
1 1 /2 cups (360 ml) water
1. In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
2. Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and
start kneading the dough until pulls away from the sides of the bowl.
3. Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.
4. On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.
5. Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.
6. Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
8. Let it cool completely before cutting the bread.
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