Type what you have

Ingredients

• ✓ pimento pepper
• processed cheese food
• tarragon vinegar
• mayonnaise
• butter
• white sugar

Instructions

1. 1 Combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or Dutch oven over low-heat; cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes.
2. 2 Pour mixture into sealable containers and refrigerate at least 4 hours before serving.

By BarbDwyer

Ingredients

• ✓ pimento pepper
• mushroom
• butter
• onion
• cream cheese
• mustard
• crabmeat
• water chestnut
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
3. 3 In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
4. 4 Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

By Kimber

Ingredients

• ✓ pimento pepper
• black-eyed pea
• green chili pepper
• onion
• jalapeno pepper
• garlic
• salad dressing

Instructions

1. 1 In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.

By Kimber

Ingredients

• ✓ pimento pepper
• ground beef
• onion
• garlic
• green bell pepper
• jalapeno pepper
• almond
• raisin
• tomato
• tomato paste
• white sugar
• oregano
• salt

Instructions

1. 1 Crumble the ground beef into a large skillet over medium heat. Cook, stirring to crumble, until starting to brown. Add the onion, garlic, bell pepper and jalapeno pepper, and cook until meat is no longer pink. Drain excess grease. Fill the pan with enough water to cover the beef, cover, and simmer over low heat for 30 minutes.
2. 2 Stir in the almonds, pimentos, raisins, tomatoes, tomato paste and sugar. Season with oregano and salt. Simmer over low heat, stirring occasionally for at least 1 hour.

By REDIRG

Ingredients

• ✓ pimento pepper
• american cheese
• cream cheese
• mayonnaise
• onion powder
• cayenne pepper
• garlic powder

Instructions

1. 1 In a bowl, mix the processed American cheese, cream cheese, mayonnaise, and pimentos. Season with onion powder, cayenne pepper, and garlic powder. Cover, and chill until ready to serve.

By TANAQUIL

Ingredients

• ✓ pimento pepper
• cheddar cheese
• green onion
• mayonnaise
• black pepper
• kosher salt
• cayenne pepper
• hot pepper sauce

Instructions

1. 1 Combine Cheddar cheese, pimento peppers, and green onions in a medium bowl.
2. 2 Combine mayonnaise, black pepper, salt, cayenne pepper, and hot sauce in another bowl.
3. 3 Stir mayonnaise mixture gently into the cheese mixture using a rubber spatula until thoroughly combined.

By Charles

Ingredients

• ✓ pimento pepper
• pumpernickel loaf
• cottage cheese
• parmesan cheese
• mayonnaise
• sour cream
• onion
• lemon juice
• garlic powder
• spinach
• water chestnut
• vegetable soup mix
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
3. 3 Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
4. 4 In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
5. 5 Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

By Julie

Ingredients

• ✓ pimento pepper
• black-eyed pea
• salad dressing
• jalapeno pepper
• onion
• garlic
• green bell pepper
• black pepper

Instructions

1. 1 Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.
2. 2 Drain black-eyed peas. Cover with Italian-style salad dressing.
3. 3 In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.

By Gabrielle

Ingredients

• ✓ pimento pepper
• shrimp
• chive
• mayonnaise
• worcestershire sauce
• chili sauce
• salt
• avocado
• lemon juice
• bibb lettuce
• paprika

Instructions

1. 1 In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
2. 2 Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

By Inga

Ingredients

• ✓ pimento pepper
• all-purpose flour
• cornmeal
• sugar
• parmesan cheese
• baking powder
• salt
• black pepper
• onion
• bell pepper
• cream-style corn
• corn
• egg
• vegetable oil

Instructions

1. 1 Whisk flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, and black pepper together in a large bowl; stir in onions, bell peppers, cream-style corn, whole kernel corn, eggs, and pimentos until combined.
2. 2 Meanwhile, heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Carefully drop tablespoon-sized balls of batter into the hot oil in batches of 6 to 8. Fry until hush puppies are golden brown, about 5 minutes. Transfer hush puppies to a paper towel-lined plate with a slotted spoon to drain. Repeat with remaining batter.

By brittnichole924

Ingredients

• ✓ pimento pepper
• green bean
• water
• cream of mushroom soup
• milk
• black pepper
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place green beans and water in a medium saucepan over medium heat; bring to a boil and simmer until tender, about 5 minutes. Drain.
3. 3 Mix condensed soup, milk, pimentos, and black pepper together in an 8x8-inch baking dish. Stir in green beans and sprinkle French-fried onions on top.
4. 4 Bake in the preheated oven, uncovered, until hot and bubbly in the center, about 30 to 40 minutes.

By Christine

Ingredients

• ✓ pimento pepper
• spaghetti
• cream of mushroom soup
• cheddar cheese
• chicken breast
• mushroom
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
2. 2 In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
3. 3 Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

By Lois Shaw

Ingredients

• ✓ pimento pepper
• chicken breast
• olive oil
• milk
• cream of chicken soup
• mushroom
• onion powder
• black pepper

Instructions

1. 1 In a large skillet, heat oil. When hot, add chicken and sauté, 4 to 5 minutes, until about halfway cooked. Add mushrooms and continue to sauté until chicken is lightly browned and cooked through (juices run clear). Stir in milk, condensed soup, pimentos, onion powder, and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.

By Jill M.

Ingredients

• ✓ pimento pepper
• bacon
• bacon drippings
• sweet onion
• white sugar
• cider vinegar
• sweet pickle relish
• green bean

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
2. 2 Preheat oven to 275 degrees F (135 degrees C).
3. 3 Cook and stir the onion in the reserved bacon drippings over medium-high heat until onion has softened and turned translucent, about 5 minutes.
4. 4 Combine cooked onion, sugar, cider vinegar, relish, pimento peppers, and green beans in a large bowl.
5. 5 Transfer mixture to a baking dish and cover with aluminum foil.
6. 6 Bake in the preheated oven until browned, about 1 1/2 hours. Remove foil and stir lightly.
7. 7 Allow green beans to rest for 15 minutes before topping with crumbled bacon and serving.

By white1969

Ingredients

• ✓ pimento pepper
• cider vinegar
• ketchup
• white sugar
• green bell pepper
• lemon juice
• onion
• mustard powder
• salt
• olive oil

Instructions

1. 1 Blend cider vinegar, catsup, white sugar, pimentos, green bell pepper, lemon juice, onion, mustard, and salt in a blender until smooth. Stream olive oil into the vinegar mixture while blending; blend until the dressing emulsifies.
2. 2 Pour dressing into a bowl, cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.

By lutzflcat

Ingredients

• ✓ pimento pepper
• cheddar cheese
• colby cheese
• creamy salad dressing
• salt
• pepper

Instructions

1. 1 Combine Cheddar cheese, Colby cheese, pimento peppers, salt, and pepper in a medium bowl. Stir in enough salad dressing to achieve desired texture. Mix until well combined.

By PLUVOID

Ingredients

• ✓ pimento pepper
• spaghetti
• chicken breast
• cream of mushroom soup
• green bell pepper
• american cheese

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
3. 3 Mix cooked spaghetti, diced chicken, pimentos, condensed soup, bell peppers, and cheese together in a large bowl. Pour into a large casserole dish.
4. 4 Bake in the preheated oven for 90 minutes. Serve immediately.

By Kimber

Ingredients

• ✓ pimento pepper
• whole kernel corn
• all-purpose flour
• white sugar
• butter
• salt
• egg
• green bell pepper
• processed cheese
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish.
3. 3 Bake in preheated oven until the cheese is melted, about 45 minutes.

By TUBB

Ingredients

• ✓ pimento pepper
• parmesan cheese
• italian seasoning
• chicken breast
• green onion
• butter
• flour
• skim milk
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
3. 3 In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

By Kathy Sauers

Ingredients

• ✓ pimento pepper
• romaine lettuce
• iceberg lettuce
• artichoke heart
• red onion
• olive oil
• red wine vinegar
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
2. 2 Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

By Louise

Ingredients

• ✓ pimento pepper
• cauliflower
• olive
• green pepper
• onion
• canola oil
• red wine vinegar
• lemon juice
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
2. 2 Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

By Libby

Ingredients

• ✓ pimento pepper
• active dry yeast
• water
• all-purpose flour
• egg
• butter
• sugar
• salt
• ham
• mozzarella cheese
• black olive

Instructions

1. 1 In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
3. 3 Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
5. 5 Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
6. 6 Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.

By MARBALET

Ingredients

• ✓ pimento pepper
• chicken
• celery
• almond
• green bell pepper
• onion
• salt
• lemon juice
• mayonnaise
• swiss cheese
• potato chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
3. 3 Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

By NORMAG

Ingredients

• ✓ pimento pepper
• egg noodle
• ground beef
• green bell pepper
• onion
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese
• olive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
4. 4 Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
5. 5 Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.

By Marcia Reinhardt

Ingredients

• ✓ pimento pepper
• seashell pasta
• onion
• ground beef
• chili
• cream of mushroom soup
• evaporated milk
• mushroom
• black olive
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente.
2. 2 In a large skillet over medium heat, cook ground beef and onion until beef is no longer pink. Drain grease, and stir in the chili, cream of mushroom soup, evaporated milk, mushrooms and black olives. Mix in 3/4 of the Cheddar cheese and the cooked shell pasta. Transfer the mixture to a 9x13 inch baking dish, and sprinkle remaining cheese over the top.
3. 3 Bake for 1 hour in the preheated oven, or until the top is browned and bubbly.

By Lyn

Ingredients

• ✓ pimento pepper
• cauliflower
• olive
• green bell pepper
• onion
• celery
• canola oil
• lemon juice
• wine vinegar
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
2. 2 Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

By Petit Poussin

Ingredients

• ✓ pimento pepper
• feta cheese
• greek seasoning
• black pepper
• olive oil
• green bell pepper
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet.
3. 3 Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.

By CollegeCooker

Ingredients

• ✓ pimento pepper
• chicken
• mayonnaise
• celery
• water chestnut
• almond
• onion
• lemon juice
• salt
• black pepper
• cheddar cheese
• fried onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions.
3. 3 Bake in the preheated oven until hot and bubbly, about 30 minutes.

By TINK75

Ingredients

• ✓ pimento pepper
• pea
• water chestnut
• cream of celery soup
• onion
• cheddar cheese
• cracker
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix peas, pimentos, water chestnuts, condensed soup, and onion together. Pour into a 1 1/2-quart casserole dish and top with shredded cheese. In a separate bowl, mix together cracker crumbs and margarine; sprinkle evenly over cheese.
3. 3 Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

By SALLIEBRYANT

Ingredients

• ✓ pimento pepper
• cauliflower
• black olive
• green olive
• green bell pepper
• celery
• onion
• sugar
• salt
• black pepper
• olive oil
• vinegar
• lemon juice

Instructions

1. 1 Combine cauliflower, black olives, green olives, green bell pepper, celery, pimento peppers, onion, sugar, salt, and pepper in a large bowl.
2. 2 Whisk olive oil, vinegar, and lemon juice together in a small bowl. Pour over cauliflower mixture and toss to combine. Refrigerate salad until flavors combine, 4 hours to overnight.

By Heidi