Type what you have

Ingredients

• ✓ pimento
• black olive
• green olive
• cream cheese
• cheddar cheese
• taco seasoning mix
• parsley
• cheddar cheese

Instructions

1. 1 Chop black olives and green olives in a food processor or a food chopper.
2. 2 Mix cream cheese, 4 ounces Cheddar cheese, chopped olives, and taco seasoning together in a bowl using an electric mixer on low speed. Increase speed to medium and mix until well combined.
3. 3 Transfer cheese mixture to a flat serving plate. Shape cheese mixture into a 2-inch-thick carrot shape using a silicone bowl scraper. Press 2 ounces Cheddar cheese over the entire "carrot". Insert parsley sprigs into the top of the "carrot". Remove excess cheese from the plate using a damp napkin. Cover with plastic wrap and refrigerate for at least 2 hours.

By Montillo Italian Foods

Ingredients

• ✓ pimento
• cornish game hen
• golden mushroom soup
• portobello mushroom
• zucchini
• green olive
• garlic salt

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

Ingredients

• ✓ pimento
• rice
• butter
• all-purpose flour
• half and half
• chicken broth
• rosemary
• salt
• chicken
• mushroom
• green bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
2. 2 Spread the rice into the bottom of the prepared casserole dish.
3. 3 Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
4. 4 Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.

By Rho

Ingredients

• ✓ pimento
• cheddar cheese
• cream cheese
• olive oil
• white wine vinegar
• parsley
• basil
• green onion
• garlic
• sugar
• salt
• black pepper

Instructions

1. 1 Place Cheddar cheese and cream cheese in the freezer for 20 minutes to firm up before slicing.
2. 2 Meanwhile, combine olive oil, vinegar, parsley, basil, green onions, garlic, pimento, sugar, salt, and pepper in a lidded jar. Cover tightly and shake vigorously. Set marinade aside.
3. 3 Remove cheeses from the freezer. Cut block of Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Set aside. Cut the block of cream cheese following the same procedure. Arrange alternating Cheddar and cream cheese slices standing on edges in a shallow baking dish. Pour marinade over cheese. Cover and refrigerate at least 8 hours.
4. 4 Transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese.

By JenniferCooks

Ingredients

• ✓ pimento
• lemon juice
• butter
• garlic
• basil
• pecan
• broccoli floret
• onion
• sour cream
• cream cheese
• chicken breast
• egg
• bread crumb
• pecan
• vegetable oil

Instructions

1. 1 To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
2. 2 Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.

By MARBALET

Ingredients

• ✓ pimento
• egg noodle
• tuna
• cream of celery soup
• pea
• milk
• bread crumb
• butter
• margarine

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

Ingredients

• ✓ pimento
• butter
• onion
• chicken
• cream of chicken soup
• sour cream
• milk
• cheddar cheese
• biscuit

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

Ingredients

• ✓ pimento
• butter
• mushroom
• green bell pepper
• all-purpose flour
• salt
• black pepper
• milk
• water
• chicken bouillon powder
• chicken breast

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

Ingredients

• ✓ pimento
• tomato
• cucumber
• green bell pepper
• onion
• red wine vinegar
• garlic
• olive oil
• salt
• black pepper
• egg
• green olive

Instructions

1. 1 Combine tomatoes, cucumber, green pepper, and onion in a bowl.
2. 2 Stir red wine vinegar and garlic together in a small bowl for the dressing; gradually whisk in olive oil. Season with salt and freshly ground black pepper.
3. 3 Drizzle dressing over the tomato mixture and toss well to coat. Cover and chill in the refrigerator for 2 hours.
4. 4 Garnish the salad with hard-boiled egg wedges and olives before serving.

By lutzflcat

Ingredients

• ✓ pimento
• butter
• green bell pepper
• mushroom
• chicken broth
• all-purpose flour
• chicken breast
• sour cream
• egg yolk
• cooking sherry
• salt
• pepper

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

Ingredients

• ✓ pimento
• black bean
• olive oil
• onion
• green bell pepper
• garlic
• water
• tomato paste
• vinegar
• salt
• sugar
• black pepper

Instructions

1. 1 Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
2. 2 Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
3. 3 Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

By momtoellis

Ingredients

• ✓ pimento
• parmesan cheese
• mozzarella cheese
• gorgonzola cheese
• green olive
• pepperoncini pepper
• black olive
• roasted red pepper
• artichoke heart
• mushroom
• roast beef
• prosciutto
• pepperoni sausage
• capacola sausage
• genoa salami
• provolone cheese
• ham
• salad dressing
• oregano
• garlic powder
• iceberg lettuce

Instructions

1. 1 Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 oregano, and desired amount of dressing. Layer with ham and Provolone.
2. 2 Layer Provolone with another 1/3 of the lettuce, 1/3 garlic powder, 1/3 oregano, desired amount of dressing, salami, and capacola.
3. 3 Repeat layering with remaining lettuce, garlic powder, oregano, dressing, pepperoni, prosciutto, and roast beef.
4. 4 Layer with mushrooms, artichokes, roasted red peppers, black olives, pepperoncini, and green olives. Drizzle with more dressing as desired.
5. 5 Top with Gorgonzola, mozzarella, and Parmesan. Cover and chill in the refrigerator until serving.

By Wendy

Ingredients

• ✓ pimento
• ground beef
• polish sausage
• onion
• tomato
• tomatillo
• anaheim chili
• yellow wax pepper
• jalapeno pepper
• garlic
• pinto bean
• kidney bean
• white vinegar
• tomato sauce

Instructions

1. 1 Brown ground beef in a large pot over medium-high heat until no longer pink, breaking up beef while cooking. Drain off excess grease, leaving just enough to coat bottom of the pot.
2. 2 Add Polish sausage, onion, tomatoes, tomatillos, Anaheim chiles, yellow wax peppers, jalapeño chile peppers, and garlic; stir to combine. Simmer over medium heat until mixture softens, about 20 minutes.
3. 3 Stir in pinto beans, kidney beans, vinegar, pimentos, and tomato sauce; cover and simmer over medium heat until flavors meld, about 30 minutes.

By GETCOOKINAGAIN

Ingredients

• ✓ pimento
• vegetable oil
• eggplant
• celery
• onion
• green bell pepper
• tomato paste
• red wine vinegar
• caper
• sugar
• salt
• green olive
• black olive

Instructions

1. 1 Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
2. 2 Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
3. 3 Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
4. 4 Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
5. 5 Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.

By Rosemarie Yandoli-Smith

Ingredients

• ✓ pimento
• brown rice
• water
• turkey sausage
• garlic
• red onion
• green bell pepper
• vegetable broth
• chicken broth
• tomato
• red pepper flakes
• cajun seasoning
• black pepper

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

Ingredients

• ✓ pimento
• angel hair pasta
• olive oil
• lemon juice
• white wine vinegar
• sugar
• parsley
• basil
• oregano
• garlic powder
• onion powder
• parmesan cheese
• salt
• pepper

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

Ingredients

• ✓ pimento
• olive oil
• parsley
• salt
• pepper
• tomato puree
• tomato
• carrot
• celery
• garlic
• water
• lemon juice
• cod
• sugar

Instructions

1. 1 In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
2. 2 Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
3. 3 When the fish is cooked, remove from heat. Let cool and serve cold

By Sara

Ingredients

• ✓ pimento
• cornmeal
• baking soda
• salt
• egg
• onion
• green bell pepper
• vegetable oil
• cheddar cheese
• cream-style corn
• jalapeno pepper
• crawfish tail
• seasoned salt
• cayenne pepper
• garlic powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.

By JERKIE3

Ingredients

• ✓ pimento
• cannellini bean
• tomato
• artichoke heart
• celery
• onion
• manzanilla olive
• white wine vinegar
• olive oil
• basil
• oregano
• garlic
• kosher salt
• black pepper
• red pepper flakes

Instructions

1. 1 Combine cannellini beans, tomatoes, artichoke hearts, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, black pepper, and red pepper flakes in a large bowl; toss until well mixed. Refrigerate until chilled, 8 hours to overnight.

By Barry Heuser

Ingredients

• ✓ pimento
• wild rice
• water
• bacon
• ground pork
• butter
• onion
• celery
• flour
• half and half
• cream of mushroom soup
• mushroom
• almond
• parsley
• salt
• black pepper

Instructions

1. 1 Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.
4. 4 Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper.
5. 5 Transfer into a 9x13-inch casserole dish. Bake in the preheated oven for 40 minutes.

By kathleen

Ingredients

• ✓ pimento
• green olive
• red wine vinegar
• water
• butter
• beef stew meat
• pepper
• salt
• cumin
• oregano
• paprika
• paprika
• all-purpose flour
• tomato
• garlic
• onion
• red bell pepper
• olive oil

Instructions

1. 1 Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
2. 2 Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
3. 3 Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
4. 4 Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
5. 5 Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

By thedailygourmet

Ingredients

• ✓ pimento
• cheddar cheese
• red onion
• green onion
• worcestershire sauce
• mayonnaise

Instructions

1. 1 Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture.

By Colleen Kain

Ingredients

• ✓ pimento
• cheddar cheese
• garlic powder
• mayonnaise

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

Ingredients

• ✓ pimento
• cream cheese
• mayonnaise
• sour cream
• cheddar cheese
• cayenne pepper
• garlic powder

Instructions

1. 1 Beat cream cheese, mayonnaise, and sour cream in a bowl with an electric mixer until smooth. Stir in Cheddar cheese, pimentos, cayenne pepper, and garlic powder. Cover and refrigerate until ready to serve.

By metread

Ingredients

• ✓ pimento
• walnut
• bread crumb
• egg
• water
• green olive
• all-purpose flour
• canola oil

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

Ingredients

• ✓ pimento
• cream cheese
• cheddar cheese
• mayonnaise
• garlic powder

Instructions

1. 1 Beat cream cheese in a large bowl with an electric mixer on medium speed until creamy. Add cheese and mix until light and fluffy. Beat in mayonnaise and garlic powder; stir in pimentos until incorporated. Cover and chill in the refrigerator for at least 1 hour.

By KANDRSMOM

Ingredients

• ✓ pimento
• cauliflower
• shrimp
• green onion
• egg
• mayonnaise
• salad dressing
• black olive

Instructions

1. 1 Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
2. 2 Mix mayonnaise and salad dressing together in a small bowl.
3. 3 To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.

By Amy Brolsma

Ingredients

• ✓ pimento
• elbow macaroni
• mayonnaise
• red onion
• celery
• parsley
• sweet pickle relish
• salt
• black pepper

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 and allow to cool.
2. 2 Combine mayonnaise, red onion, celery, parsley, pimento, relish, salt, and pepper in a bowl.
3. 3 Once macaroni has cooled, add to the mixing bowl and toss to combine with the dressing. Chill until read to serve for about 2 hours.

By thedailygourmet

Ingredients

• ✓ pimento
• cream cheese
• sour cream
• walnut
• green olive
• celery

Instructions

1. 1 Gather all ingredients.
2. 2 In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives.
3. 3 Spread filling onto the celery pieces.
4. 4 Serve and enjoy!

By Linda

Ingredients

• ✓ pimento
• pork sausage
• crescent roll
• hash brown
• oregano
• egg
• cheddar cheese
• milk
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat.
3. 3 Spread crescent rolls on the bottom of a rimmed pizza pan. Top with sausage, followed by hash browns. Add pimentos and oregano.
4. 4 Mix eggs, Cheddar cheese, milk, salt, and pepper together in a bowl. Pour over pizza.
5. 5 Bake in the preheated oven for 25 minutes. Top with Parmesan cheese and continue to bake for 5 minutes more.

By SUSANBOWMAN