On 2018-07-31 21:23:00 +0000, Wayne Boatwright said:

> There are countless views on pimiento cheese perfection. It can be a
> smooth and spreadable version sandwiched between two slices of white
> bread. It can be chunky, spiked with hot sauce and cayenne pepper,
> and stuffed into celery sticks. It can be made with extra mayonnaise
> for a creamy cracker topper. The list goes on and on. We found that,
> apart from the fundamental ingredients (cheese, pimientos, and mayo),
> the best pimiento cheese is the one you grew up eating. However you
> enjoy it, two things are essential: First, hand shred the cheese—some
> finely, some coarsely—for the best texture (a food processor will get
> the job done, but don’t cheat with the pre-grated stuff). Second,
> pick jarred pimientos that are diced, not sliced. This classic recipe
> works as a dip, spread, or all by itself.
>
> Serving Ideas: Serve on crackers, in sandwiches, stuffed in celery,
> etc.
> Internet Address: https://www.southernliving.com/recipes/basic-
> pimiento-cheese-recipe
>
> 1 jar diced pimiento (4-oz.) drained
> 1 1/2 cups Mayonnaise (duke's or Heinz)
> 1 teaspoon Worcestershire sauce
> 1 teaspoon finely grated yellow onion
> 1/4 teaspoon cayenne pepper
> 1 block extra-sharp yellow Cheddar cheese (8-oz.) finely shredded
> 1 block sharp yellow Cheddar cheese (8-oz.) shredded
>
> Stir together pimiento, mayonnaise, Worcestershire, onion, and
> cayenne in a large bowl.
>
> Stir cheeses into pimiento mixture until well combined. Store covered
> in the refrigerator up to 1 week.

What are the ingredients in diced pimiento, drained?
I'm not familiar with it.

--
Vriendelijke groeten,

Gerard Schaefers


Recepten - https://www.sjeef.nl
Homepage - https://www.sjeef.eu
RSS - https://www.sjeef.nl/Recepten/rssfeed.xml