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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

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

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

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

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

Frosted Sandwich Loaf
Lunch American

Frosted Sandwich Loaf

4.7

Prep
60 min
Cook
Total
90 min

Instructions

  1. 1 Mix together ground ham, 1/2 cup salad dressing, 3 tablespoons relish, and onion in a small bowl until well combined. Set aside in the refrigerator.
  2. 2 Mix together ground bologna, 1/2 cup salad dressing, and 3 tablespoons relish in a second bowl until well combined. Set aside in the refrigerator.
  3. 3 Stir together 1 package cream cheese, walnuts, green olives, and 2 tablespoons milk in a third bowl until well combined. Set aside in the refrigerator.
  4. 4 Mix together Cheddar cheese, 1 package cream cheese, 3 tablespoons salad dressing, onion salt, garlic salt, and celery salt in a fourth bowl until well combined. Set aside in the refrigerator.
  5. 5 Spread ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread and top with another slice. Spread the next slice with nut spread, then top with another slice of bread. Top this slice with Cheddar cheese spread. Top with one more slice of bread. Smooth the sides with a large spatula or knife and refrigerate for about 30 minutes before 'frosting' the outside.
  6. 6 Mix together 2 packages cream cheese and enough milk to make it spreadable. Frost the sides of loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

By EWEDIN31

Cauliflower Shrimp Salad
Lunch

Cauliflower Shrimp Salad

4.1

Prep
5 min
Cook
20 min
Total
40 min

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

Mostaccioli Salad
Lunch

Mostaccioli Salad

4.2

Prep
15 min
Cook
10 min
Total
1465 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.

By JAN

Four Bean Salad
Lunch

Four Bean Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a large salad bowl, whisk together the sugar, vinegar and oil.
  2. 2 Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
  3. 3 Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

By Kathleen White

Mom's Italian Potato Salad
Lunch Italian

Mom's Italian Potato Salad

4.1

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
  2. 2 Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
  3. 3 Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

By marisella

Black Bean Salad
Lunch Mexican

Black Bean Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

By Merle Shinpoch

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

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

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

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

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

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

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