Pimiento Cheese Recipe
This is definitely a "basic" recipe. The cheese doesn't HAVE to be extra-sharp, and it can be mashed in your food processor instead of shredded, and you can add extras, like bacon or jalapenos. . .have fun with it and, most imporantly, ENJOY!
1 1/2 cups mayonnaise
1 (4-oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8-oz.) block sharp Cheddar cheese, shredded
Stir together first 5 ingredients in a large bowl; stir in cheese. Store in refrigerator up to 1 week.
Key Lime Pound CaKe
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
1/4 cup fresh Key lime juice (if you cannot get fresh Key limes, you can buy it bottled in many grocery stores)
Key Lime Glaze
Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).
KEY LIME GLAZE
1 cup powdered sugar
2 tablespoons fresh Key lime juice
1/2 teaspoon vanilla extract
Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.
Chicken & Sausage Gumbo
1 pound andouille sausage (if you can't get andouille, you can try chorizo or kielbasa), cut into 1/4-inch-thick slices
3 boneless, skinless chicken breasts
3 boneless, chicken thighs
1/4 cup to 1/3 cup pure olive oil
3/4 cup all-purpose flour
1 medium onion
1/2 medium-size green bell pepper, chopped
2 celery ribs, sliced
3 garlic cloves, minced
4 cups water
4 cups chicken broth
1 tablespoon Creole seasoning
1/2 teaspoon dried thyme
1 teaspoon hot sauce
2 bay leaves
1/2 cup sliced green onions
Hot cooked rice
Filé powder (optional)
Garnish: celery leaves
Brown sausage in a Dutch oven ove medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving dripping in pan. Set sausage aside.
Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat. Remove chicken, reserving drippings.
Measure drippings, adding enough olive oil to measure 1/2 cup. Heat mixture in Dutch oven over medium-high heat until hot. Whisk in flour , and cook, whisking constantly, 10 to 12 minutes or until roux is caramel colored.
Add chopped onion and next 3 ingredients; cook, stirring often, until veggies are tender. Gradually stir in 4 cups water and broth; bring to a boil. Add chicken, Creole seasoning, and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 30 minutes.
Add the sausage and green onions, and cook 30 minutes. Remove and discard bay leaves; serve over rice. Serve with filé powder, and garnish, if desired.
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