Type what you have

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
• sauerkraut
• onion
• celery
• green bell pepper
• carrot
• mustard seed
• white sugar
• vegetable oil
• cider vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
3. 3 In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
4. 4 Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
5. 5 Serve and enjoy!

By Joan Long Dixon

Ingredients

• ✓ pimento pepper
• sugar
• vinegar
• vegetable oil
• celery
• green bell pepper
• red onion
• green bean
• yellow wax bean
• lima bean
• kidney bean

Instructions

1. 1 In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

By Kathleen White

Ingredients

• ✓ pimento pepper
• mostaccioli pasta
• olive oil
• vinegar
• sugar
• parsley
• black pepper
• salt
• garlic salt
• green onion
• cucumber

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain
2. 2 Combine oil, vinegar, sugar, pimentos, parsley, black pepper, salt, and garlic salt in a bowl; stir in green onions and cucumber. Pour over pasta; mix well. Refrigerate before serving, 4 hours to overnight.

By mommycheryl

Ingredients

• ✓ pimento pepper
• corn kernel
• zucchini
• red onion
• green chile pepper
• olive oil
• lime juice
• cider vinegar
• cumin
• salt
• black pepper
• garlic salt

Instructions

1. 1 Toss corn, zucchini, red onion, green chiles, and pimentos together in a large bowl.
2. 2 Combine olive oil, lime juice, cider vinegar, ground cumin, salt, black pepper, and garlic salt in a jar with a lid; seal and shake well.
3. 3 Pour vinaigrette over corn mixture; gently stir to coat. Cover; chill in the refrigerator before serving, at least 3 hours.

By KRISTIS1

Ingredients

• ✓ pimento pepper
• green bean
• yellow wax bean
• red kidney bean
• onion
• celery
• green bell pepper
• vinegar
• vegetable oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
3. 3 Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes.
4. 4 Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

By ccormia

Ingredients

• ✓ pimento pepper
• red onion
• elbow macaroni
• mayonnaise
• dill pickle relish
• chow-chow
• mustard
• cajun seasoning
• salt
• celery
• egg
• tuna
• oil

Instructions

1. 1 Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
2. 2 While onion soaks, 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 into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
3. 3 Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

By Ali Ramee

Ingredients

• ✓ pimento pepper
• red potato
• egg
• sour cream
• mayonnaise
• green onion
• bacon
• mustard
• sugar
• red wine vinegar
• salt
• black pepper
• celery seed
• garlic powder
• paprika

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes.
2. 2 Combine potatoes and eggs in a large bowl; set aside. Combine sour cream, mayonnaise, pimentos, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seeds, and garlic powder in a bowl; pour over potato-egg mixture and toss gently to coat. Sprinkle with paprika.

By ROCK415

Ingredients

• ✓ pimento pepper
• black pepper
• white sugar
• salt
• yellow mustard
• mayonnaise
• carrot
• green onion
• dill pickle
• green olive
• black olive
• celery
• pickle juice
• dill pickle relish
• green bell pepper
• cheddar cheese
• broccoli floret
• salad macaroni

Instructions

1. 1 Bring a pot of lightly salted water to a boil over high heat. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water until cold, drain, and set aside.
2. 2 Place macaroni, broccoli, Cheddar cheese, bell pepper, pickle relish, celery, black olives, green olives, dill pickle, green onion, carrot, and pimentos in a large bowl; toss to combine.
3. 3 Whisk mayonnaise, mustard, salt, sugar, and black pepper together in a separate bowl; add to macaroni mixture and toss to coat. Cover the bowl; refrigerate to blend flavors, at least 4 hours.

By Lisa Anne

Ingredients

• ✓ pimento pepper
• peach
• cracker
• black pepper
• salt
• cucumber
• dill weed
• garlic
• apple cider vinegar
• sour cream
• mustard powder
• paprika
• mayonnaise
• egg
• black pepper
• salt
• onion powder
• cayenne pepper
• garlic powder
• jalapeno pepper
• mayonnaise
• cream cheese
• cheddar cheese

Instructions

1. 1 Combine Cheddar cheese, cream cheese, 1 1/2 tablespoons mayonnaise, pimento peppers, jalapeno pepper, garlic powder, cayenne pepper, onion powder, salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until thoroughly combined. Transfer to the refrigerator.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut in half lengthwise.
3. 3 Mash yolks, 2 teaspoons mayonnaise, paprika, and mustard powder together in a bowl. Spoon filling into egg whites. Transfer to the refrigerator.
4. 4 Mix sour cream, apple cider vinegar, garlic, and dill together in a bowl. Add cucumbers; stir to combine. Season with salt and pepper. Transfer to the refrigerator.
5. 5 Place pimento cheese in a small container; surround with crackers. Add 2 deviled egg halves, cucumber salad, and sliced peaches to divided sections of the bento box.

By My Hot Southern Mess

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
• 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
• 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

Ingredients

• ✓ pimento pepper
• whole wheat elbow macaroni
• mayonnaise
• white sugar
• white vinegar
• yellow mustard
• salt
• black pepper
• onion
• green bell pepper
• red bell pepper
• celery
• carrot

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
2. 2 Mix together mayonnaise, sugar, vinegar, mustard, salt, and black pepper in a large bowl. Stir in macaroni, onion, bell peppers, celery, carrot, and pimento peppers until well combined. Cover and refrigerate for at least 4 hours or overnight before serving.

By MakeItHealthy

Ingredients

• ✓ pimento pepper
• butter
• mushroom
• shallot
• garlic
• long grain rice
• wild rice
• seasoning packet
• water
• chicken
• cream of chicken soup
• half-and-half
• chicken broth
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ pimento pepper
• small seashell pasta
• cucumber
• onion
• green bell pepper
• tomato soup
• white sugar
• cider vinegar
• vegetable oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
2. 2 Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
3. 3 Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

By misty

Ingredients

• ✓ pimento pepper
• turkey breast
• grape
• cracker
• toothpick
• tomato
• cucumber
• carrot
• lemon juice
• apple
• green apple
• salt
• mayonnaise
• lemon juice
• cream cheese
• celery
• onion
• carrot
• toothpick
• cream cheese
• black olive
• black olive
• carrot

Instructions

1. 1 Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly.
2. 2 Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak.
3. 3 Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly.
4. 4 Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use.
5. 5 Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl.
6. 6 Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly.
7. 7 Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick.
8. 8 Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.

By Lela

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
• 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
• 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
• 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
• corn kernel
• jalapeno pepper
• onion
• butter
• salt
• black pepper

Instructions

1. 1 Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.

By Come4Dinner

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
• 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
• chicken broth
• lemon zest
• lemon juice
• butter
• salt
• couscous
• pine nut
• parsley

Instructions

1. 1 Combine chicken broth, lemon zest, lemon juice, butter, and salt together in a saucepan; bring to a boil. Stir in couscous until completely coated. Cover the saucepan, remove from the heat, and soak couscous until hot liquid is mostly absorbed, about 5 minutes.
2. 2 Fluff couscous with a fork. Stir in pimentos, pine nuts, and parsley.

By redveeder

Ingredients

• ✓ pimento pepper
• pita bread
• tomato sauce
• black olive
• tomato
• mozzarella cheese
• blue cheese
• basil
• oregano
• coriander seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Warm pitas in a microwave until soft, about 1 minute. Lightly spread tomato sauce on each pita, pressing to flatten while spreading. Sprinkle each pita with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano, and coriander.
3. 3 Arrange prepared pitas on a large baking sheet and place in the preheated oven until the pita bread has reached desired crispness, about 8 minutes. Serve whole or cut into slices.

By DENVERCHERYL

Ingredients

• ✓ pimento pepper
• black-eyed pea
• corn kernel
• celery
• onion
• apple cider vinegar
• worcestershire sauce
• sugar
• garlic salt
• pepper
• vegetable oil

Instructions

1. 1 Combine black-eyed peas, corn, celery, pimentos, and onion in a large bowl; set aside.
2. 2 Whisk vinegar, Worcestershire sauce, sugar, garlic salt, and black pepper together in a small bowl until well combined; slowly whisk in oil until emulsified.
3. 3 Pour vinaigrette over vegetables; stir until evenly coated. Refrigerate before serving, 4 hours to overnight.

By Shults3

Ingredients

• ✓ pimento pepper
• chicken
• spaghetti
• green bell pepper
• onion
• cream of mushroom soup
• white wine
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

By Marty

Ingredients

• ✓ pimento pepper
• vegetable oil
• chicken breast
• mayonnaise
• water chestnut
• almond
• celery seed
• lemon juice
• garlic salt
• cheddar cheese
• french-fried onion ring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Heat the oil in a skillet over medium heat. Place chicken in skillet, and cook 10 minutes, or until juices run clear. Drain, and transfer to the prepared casserole dish. Mix with mayonnaise, water chestnuts, pimentos, almonds, celery seed, and lemon juice. Season with garlic salt to taste. Layer with cheese, and top with French-fried onion rings.
3. 3 Bake 30 minutes in the preheated oven, until cheese is melted and onion rings are lightly browned. If rings start to get too brown, put foil on casserole or lower oven rack. Watch carefully, or onion rings will burn.

By mharbold