Try this Pimiento Cheese Spread W/roasted Red Peppers recipe, or contribute your own.
Suggest a better description* New York or Vermont sharp White Makes 2 1/2 cups Combine all of the ingredients in a glass, crockery or stainless steel mixing bowl and mix well. Season to taste with cayenne pepper. Refrigerate until ready to serve. Note: If you prefer a spicy version, add 1 Tablespoon sauteed minced jalapeno pepper and a few dashes of hot sauce. ROASTED PEPPERS Preheat oven to 500 degrees. Wash, drain and dry the peppers. Rub the peppers with olive oil by hand, just to coat them lightly. Place the peppers on a baking pan and roast on the top shelf of the 500 degree oven for about 25 minutes, turning once or twice. The skin should be well blistered and will be blackened in some places. Remove the peppers from the oven. Place them in a small bowl and cover it tightly with plastic wrap. Let the peppers cool for 10 to 15 minutes. The skin will become loose and easy to peel the skin off of the peppers. Remove the stems, cores and seeds. Do not rinse. At this point you may use the peppers in any manner that you would use pimientos. Note: Thin peppers will have a shorter roasting time. Its prferrable to use fresh peppers that look very healthy and have good thick flesh. Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN: 0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to include the patrons most favorite dishes. Recipe by: Magnolias, Charleston, South Carolina
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (714g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 570 | ||
Calories from Fat: 418 (73%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 46.5g | 62 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 21.5g | ||
Cholesterol 52.6mg | 16 % | |
Sodium 1221mg | 42 % | |
Potassium 76.1mg | 2 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 29.6g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 570
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.