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(4-oz.) jar chopped pimentos, drained. 4 oz. (1/2 block) cream cheese, cubed. 1 1/2 c. shredded fontina cheese or Italian blend cheese (about 6 oz.) 1/4 c. flat-leaf parsley, chopped. 1 3/4 c ...
Pimiento loaf, more commonly pimento loaf, also called pickle and pimiento loaf, pickle and pimento loaf, or P&P loaf, is a loaf-type luncheon meat containing finely chopped beef and pork, as well as chopped pickles and pimientos. [1] After being formed into a loaf and cooked, the loaf is kept whole so it can be sliced and served cold as deli meat.
Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are often used for smoking meats where allspice is a local crop. Care must be taken during drying to ensure that the volatile oils in the fruit, such as eugenol, remain in the end products rather than being driven out by the drying process. [6]
If the fresh produce and comforting proteins aren’t enough to convince you, note that a few of them come together in a single skillet or sheet pan for easy cleanup.
Beyond the beloved bread, the cafe’s day-to-night history can be traced through the 100-plus recipes, from morning and afternoon treats such as cheese scones, potato rosti and sage-and-anchovy ...
A pimiento or pimento or cherry pepper is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 7–10 centimetres (3–4 inches) long and 2–3 centimetres (3 ⁄ 4 – 1 + 1 ⁄ 4 inches) wide (medium, elongate).
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
1. In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed.