Pimento Cheese variation - Page 2

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Pimento Cheese variation - Page 2


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Old 03-30-2012, 23:24   #11
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I just grate the cheese, but I use a fine grater. And I'm taking notes on Moon's posts . . . as much as I like my own spread, methinks there's a lot I been missin'!




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Old 03-31-2012, 00:35   #12
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I make mine like my 89 yr. old cousin does hers...grated sharp cheddar, mayo,
SF sweet pickle relish, and a lot of pimento stirred in as well as a couple of hard boiled, squished eggs.

Gotta try some of these other versions, but gotta warn y'all she's still a great cook and a joy and wonder to be with...She and her husband, also 89 live on their own and I can in no way keep up with them! She sometimes plays around with it, but always comes back to the same recipe.




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Old 03-31-2012, 03:24   #13
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This is the recipe I use, as easy as pie and three times as good. My husband, born and raised in Atlanta, swoons over it. Use the most delicious cheddar you can find, it makes all the difference.


* Exported from MasterCook *

"ADULT" PIMIENTO CHEESE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large garlic cloves
3 ounces diced pimientos
3 cups coarsely grated sharp Cheddar -- about 12 ounces
1/2 cup mayonnaise

Force garlic through a garlic press into bowl of food processor and add pimientos with liquid in jar. Add Cheddar and mayonnaise and whiz until you have a smooth creamy mixture. Add salt to taste and season with freshly ground black pepper. Cheese spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving. Keeps in the fridge for a week or so.


Source:
"adapted by Abra from a recipe in Gourmet magazine"
- - - - - - - - - - - - - - - - - - -


NOTES : Makes about 2 1/2 cups.

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Old 05-08-2015, 03:35   #14
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This thread deserves a bump . . . I got hold of a loaf of smoked sharp cheddar today, so I grated a little of it to mix with mayo, chopped pecans, diced pimientos, a generous splash of tabasco & a little cream to soften the consistency . . . I gotta tell ya, if you didn't grow up with pimiento cheese, it's high time you tried some!




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Old 05-09-2015, 14:47   #15
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I admit to being a lifelong Southern PC maker and eater.. we're so addicted it almost deserves its own 12 step program lol..

velvetta, pimento and duke's mayo. oh baby, I miss it~!

I'll give the variations here a try and see if I can get close.

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Old 05-09-2015, 18:57   #16
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You'll have to lose the Velveeta though, Sonny . . . same as I've had to lose the American cheese my mom always used. These are processed foods - not real cheese - and they're loaded with carbs.

But this smoked cheddar I found has been wonderful & I've made two batches with it already. I'd switched to real cheese way before now, but the smoked cheese adds a great new flavor dimension to my PC.




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Old 05-12-2015, 14:03   #17
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yea Shanny.. thats why I said I'd try the alternatives and I did lol

used half cheddar and 1/2 pepper jack - did you my dukes mayo though.. I need a new cheese grater for next time.. it was GOOD- not the same but Good and my BG numbers didnt spike at all...

doin' a happy PC dance here...

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