Pimento—which originates from pimiento, the Spanish word for pepper—refers to mild cultivars of the Capsicum annuum plant, which is part of the nightshade family, Solanaceae.

In a mixing bowl, combine cream cheese and mayonnaise until smooth. Stir in shredded cheese, prosciutto, green onions, almonds and seasonings. Chill the dip for at least one hour before serving with ...

A recipe for Eggplant Relish in a 1975 issue of Gourmet magazine called for pimiento. A member of the pepper (capsicum annuum) family, pimiento (also commonly called pimento) is a heart-shaped red ...

Preheat oven to 350 F. Cut tops off peppers, remove seeds and membranes. Dice tops, fine, for use in sauté. In a large skillet, over medium heat, add butter and olive oil. Sauté diced peppers ...

1/2 pound extrasharp white cheddar cheese, shredded; 1/2 cup mayonnaise ; 1 1/2 teaspoons whole-grain mustard; 1/2 teaspoon dry mustard; 1/2 teaspoon pepper vinegar (I used spicy pickle juice) ...

PIMENTO CHEESE 1 red bell pepper 8 ounces (about 3 cups) finely grated extra-sharp cheddar cheese 2 ounces (about 1/4cup) softened cream cheese, cut into small pieces 3 ...

Bell peppers, the other very popular nonpungent pepper, can be easily grown in the South, ... Pimento Cheese. Makes 4 cups. 1 pound sharp cheddar cheese, grated. 1 (8-ounce) ...

Pimento cheese, once just the "caviar of the South," has caught fire, turning up on home and restaurant tables throughout the United States in recent years.

Lightly coat the bell peppers in vegetable oil, salt and pepper; smoke directly on the grate of a smoker at 225 degrees for one hour until soft (or roast in a 400-degree oven for about 45 minutes ...