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Traditional Christmas Cheese Ball
Appetizer American

Traditional Christmas Cheese Ball

4.5

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Combine cream cheese, onion, beef, olives, and Worcestershire sauce in a bowl until evenly blended.
  2. 2 Form mixture into a semi-ball shape in the bowl. Cover bowl with plastic wrap; refrigerate until firm, at least 2 hours.
  3. 3 Place a large sheet of waxed paper on a flat surface; sprinkle with walnuts. Roll cheese ball in walnuts until completely covered.
  4. 4 Transfer to a serving plate or rewrap with waxed paper and refrigerate until ready to serve.

By Love2Cook87

Grandma's Stuffed Celery
Appetizer American

Grandma's Stuffed Celery

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl.
  3. 3 Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece.
  4. 4 Serve immediately or refrigerate.

By Sherilyn

Southern Pimento Cheese
Appetizer American

Southern Pimento Cheese

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place Cheddar cheese, cream cheese, mayonnaise, pimento, minced jalapeño, garlic powder, cayenne pepper, and onion powder in a large bowl.
  3. 3 Mix until thoroughly combined.
  4. 4 Season to taste with salt and black pepper.
  5. 5 Enjoy!

By QUEENREYNEY

Marinated Cheese
Appetizer American

Marinated Cheese

4.7

Prep
20 min
Cook
Total
380 min

Instructions

  1. 1 Combine oil, vinegar, pimento, parsley, green onions, garlic, sugar, basil, salt, and pepper in a jar with a tight-fitting lid. Seal the jar and shake vigorously to blend.
  2. 2 Cut Cheddar block in half lengthwise, then cut crosswise into 1/4-inch slices to form squares. Repeat with cream cheese.
  3. 3 Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. (You can arrange in a single row or in two parallel rows, depending on the size of your dish.) Pour marinade from the jar over top, cover, and refrigerate for at least 6 hours, or overnight.
  4. 4 To serve, transfer slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over top.

By trish555

Fried Olives
Appetizer

Fried Olives

3.0

Prep
15 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
  2. 2 Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Cool to room temperature.
  3. 3 Combine walnuts and bread crumbs in a food processor; process until finely ground but mixture is still light and airy. Spread into a shallow pan and set aside.
  4. 4 Beat eggs and water together in a shallow bowl. Spread flour on a shallow plate. Line a baking sheet with parchment paper.
  5. 5 Dip olives, a few at a time, into the beaten eggs. Roll in flour, then dip again into the beaten eggs. Let excess egg drip off the olives, then roll in the walnut mixture. Transfer to the lined baking sheet. Repeat until all the olives are coated with the walnut mixture. Refrigerate for at least 2 hours before frying.
  6. 6 Heat oil in a deep-fryer or large saucepan to 360 degrees F (180 degrees C). Lower 12 olives into the oil and fry until coating is golden, about 45 seconds. Drain briefly on paper towels. Repeat with remaining olives. Serve warm.

By Megan

Pipirrana (Spanish Potato Salad)
Appetizer European

Pipirrana (Spanish Potato Salad)

4.4

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
  2. 2 Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  3. 3 Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

By AZAHAR

John's Pimento Cheese Spread
Lunch American

John's Pimento Cheese Spread

4.5

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Stir together the Cheddar cheese, pimentos, and garlic powder. Stir in the mayonnaise a little at a time, until the spread reaches your desired consistency. Refrigerate for 2 hours to let the flavor develop.

By Rhonda Brock Fuller

Slow Cooker Cornish Hens
Dinner American

Slow Cooker Cornish Hens

4.3

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Coat hens with about 1/4 mushroom soup.
  2. 2 Combine remaining 3/4 mushroom soup, portobello mushrooms, zucchini, olives, and garlic salt in a bowl; stuff mixture inside hens. Arrange hens, breast-sides up, in a slow cooker. Spoon any remaining soup mixture over hens.
  3. 3 Cover slow cooker. Cook on High for 4 hours.

By No Subject

Tom's Sweet Pimento Cheese
Lunch American

Tom's Sweet Pimento Cheese

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.

By Tom Wyant

Classic Tuna Noodle Casserole
Dinner American

Classic Tuna Noodle Casserole

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C).
  2. 2 Mix together noodles, tuna, condensed soup, peas, milk, and pimentos in a 1 1/2-quart baking dish until well combined.
  3. 3 Bake in the preheated oven for 20 minutes.
  4. 4 Meanwhile, mix together bread crumbs and melted butter in a small bowl until combined.
  5. 5 Sprinkle bread crumb mixture over the top of casserole. Continue baking until topping is golden brown, about 5 more minutes.

By Campbell's Kitchen

Mom's Mustard-Style Potato Salad
Lunch American

Mom's Mustard-Style Potato Salad

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain, then place in a large mixing bowl, and beat until smooth.
  2. 2 Meanwhile, place eggs in a saucepan and cover with cold water. Bring to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under running water; peel and chop.
  3. 3 Combine potatoes, eggs, celery, onion, pimentos, and relish in a mixing bowl.
  4. 4 Whisk together salad dressing and mustard; stir into potato mixture until combined. Sprinkle with paprika; refrigerate until chilled.

By DAC92

Jalapeño Potatoes
Side Dish American

Jalapeño Potatoes

4.5

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Cook until just tender, 15 to 18 minutes. Drain; cool to the touch before peeling. Thinly slice; transfer to a large bowl.
  3. 3 Heat milk in a saucepan over medium heat. Gradually whisk in flour, salt, black pepper, and garlic powder until smooth; cook and stir until boiling and thickened. Add Cheddar cheese and jalapeños; cook and stir until cheese is completely melted. Pour sauce over potatoes; scatter pimentos over top. Transfer to the prepared dish.
  4. 4 Bake in the preheated oven until potatoes are completely tender, about 30 minutes.

By France Cevallos

Creamed Chicken and Biscuits!
Dinner American

Creamed Chicken and Biscuits!

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  2. 2 Melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Transfer onion to a large bowl; stir in chicken, soup, sour cream, milk, and pimentos until combined. Transfer chicken mixture to the prepared baking dish.
  3. 3 Bake in the preheated oven until chicken and sauce are hot, about 15 minutes. Sprinkle top with 3/4 cup Cheddar cheese; arrange biscuits in a single layer on top. Sprinkle remaining 1/4 cup Cheddar cheese on top.
  4. 4 Continue baking in the oven until sauce is bubbling and biscuits are golden brown, about 20 minutes.

By Miranda Steward

Minnesota Broccoli Salad
Lunch American

Minnesota Broccoli Salad

4.2

Prep
25 min
Cook
15 min
Total
520 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
  3. 3 Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.

By Doughgirl8

Macaroni Tuna Salad
Lunch American

Macaroni Tuna Salad

4.3

Prep
15 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink; transfer to a bowl, then cool in the refrigerator.
  2. 2 Toss 1 cup mayonnaise, tuna, celery, and onion together in a large bowl until combined; stir in macaroni, remaining 1 cup mayonnaise, grape tomatoes, and olives. Season with salt and black pepper. Chill in the refrigerator for 1 hour.

By Sally Rogers

Mindy's Macaroni Salad
Lunch American

Mindy's Macaroni Salad

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
  2. 2 Mix together cooked macaroni, celery, sweet onion, pimentos, and pickle in a large serving bowl until well combined.
  3. 3 Stir together creamy salad dressing, sugar, vinegar, mustard, and salt in a medium bowl until smooth.; stir into macaroni mixture until evenly coated. Fold in eggs. Chill in the refrigerator for at least 2 hours before serving.

By TIMSGAL

Belgian Salad
Lunch American

Belgian Salad

4.6

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
  2. 2 In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.

By Lisa Hazlett Johnson

Green Bean Salad
Lunch American

Green Bean Salad

4.4

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine green beans, peas, corn, pimentos, onion, celery, and bell pepper in a large bowl.
  2. 2 In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables and stir to coat. Cover and refrigerate for 4 hours or overnight.

By Patsy

Chicken à la King
Dinner American

Chicken à la King

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large skillet over medium heat. Add drained mushrooms and bell pepper and cook, stirring, 5 minutes.
  3. 3 Remove from the heat. Stir in flour, salt, and black pepper. Cook over low heat, stirring constantly, until mixture is bubbly.
  4. 4 Stir in milk, water, bouillon, and reserved mushroom liquid. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir for 1 minute.
  5. 5 Stir in chicken and pimento and heat through.
  6. 6 Serve and enjoy!

By Colleen

Kate's Black-Eyed Pea Salad
Lunch American

Kate's Black-Eyed Pea Salad

4.7

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.
  2. 2 In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.

By Kate Fisher

Marinated Salad
Lunch American

Marinated Salad

4.7

Prep
5 min
Cook
5 min
Total
1450 min

Instructions

  1. 1 Assemble salad: Mix together peas, corn, green beans, celery, bell pepper, onion, and pimentos in a large bowl.
  2. 2 Make vinaigrette: Combine sugar, vinegar, oil, salt, and black pepper in a saucepan over medium heat. Bring to a boil, stirring occasionally.
  3. 3 Pour boiling vinaigrette over salad; stir to coat. Refrigerate for 24 hours before serving.

By Barbara Stocker

Easy Chicken à la King
Dinner American

Easy Chicken à la King

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a large skillet over medium-high heat. Add bell pepper and mushrooms; sauté until tender. Stir in broth and flour; cook, stirring, until thickened. Add chicken; cook until heated through. Remove from heat.
  2. 2 Combine sour cream, egg yolks, sherry, pimento, salt, and black pepper in a small bowl until well mixed; add to chicken mixture. Cook over medium heat until thoroughly heated through, stirring often.

By Joan Zaffary

Restaurant-Style Potato Salad
Side Dish American

Restaurant-Style Potato Salad

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.
  2. 2 In a large bowl, combine potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper, and salt. Mix well, chill and serve.

By Mary Ann Benzon

Spicy Sausage and Peppers Over Rice
Dinner American

Spicy Sausage and Peppers Over Rice

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Pour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes.
  2. 2 Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes.
  3. 3 Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice.

By Tiffany

Delicious Angel Hair Pasta
Dinner American

Delicious Angel Hair Pasta

3.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
  2. 2 Heat the olive oil in a skillet over medium-high heat. Add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. Stir the Parmesan cheese into the mixture. Add the pasta to the skillet and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley, and serve hot.

By Caleb1993