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Hot Italian Giardiniera
Pantry Italian

Hot Italian Giardiniera

4.8

Prep
45 min
Cook
Total
3405 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place green and red peppers, jalapeños, celery, carrots, onion, and cauliflower in a large bowl. Stir in salt, then fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl; refrigerate for 8 hours to overnight.
  3. 3 Drain salty water; rinse vegetables and set aside.
  4. 4 Mix together olives, garlic, oregano, red pepper flakes, and black pepper in a medium bowl. Pour in vinegar and olive oil; mix well. Combine with vegetable mixture; cover and refrigerate for 2 days before using.

By PHONETEK

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

Easter Carrot Cheese Log
Dinner

Easter Carrot Cheese Log

3.8

Prep
15 min
Cook
Total
135 min

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

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

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

Mamma's Macaroni Salad
Side Dish

Mamma's Macaroni Salad

Prep
5 min
Cook
10 min
Total
135 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 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

Crescent Roll Breakfast Pizza
Breakfast

Crescent Roll Breakfast Pizza

4.5

Prep
10 min
Cook
35 min
Total
45 min

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

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

Club Chicken Casserole
Dinner

Club Chicken Casserole

4.0

Prep
10 min
Cook
40 min
Total
50 min

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

Keto Marinated Cheese
Dinner

Keto Marinated Cheese

Prep
10 min
Cook
Total
510 min

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

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

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

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli
Dinner

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

4.1

Prep
60 min
Cook
30 min
Total
90 min

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

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

Rice Salad

Rice Salad

4.5

Prep
20 min
Cook
30 min
Total
290 min

Instructions

  1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  2. 2 Place eggs in a saucepan and cover with cold water. Bring 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, peel and chop.
  3. 3 Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

By tracey

Easy Chicken Tetrazzini for a Large Family

Easy Chicken Tetrazzini for a Large Family

4.4

Prep
20 min
Cook
85 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a pot of water to a boil. Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
  3. 3 Melt butter in a large saucepan over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in all three condensed soups and bring to a simmer. Stir in about 1/2 of the Cheddar cheese and cook until velvety, about 5 minutes. Stir in chicken, half-and-half, pimentos, wine, mushrooms, parsley, and steak sauce; cook until hot.
  4. 4 While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add angel hair and cook, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
  5. 5 Drain pasta and place into a large baking dish. Pour soup mixture over pasta and toss until well coated. Scatter remaining Cheddar cheese over top and sprinkle with paprika.
  6. 6 Bake in the preheated oven until liquid is bubbling, about 45 minutes.

By Kimberly Thies

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

Awesome Pasta Salad
Salad Italian

Awesome Pasta Salad

4.6

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  3. 3 Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.
  4. 4 Enjoy!

By Irlandes

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