Carla Hall's Devilishly Hot Pimento Cheese Dip | The Kitchen | Food Network
Carla's Pimento Cheese Dip is DEVLISHLY hot ???? Served up in a bread bowl cauldron, it's perfect for Halloween family festivities this year.
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Devilishly Hot Pimento Cheese Dip
RECIPE COURTESY OF CARLA HALL
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 cups
Ingredients
1 large round pumpernickel bread boule
3 tablespoons unsalted butter
1/4 cup minced yellow onion
1 clove garlic, minced
1 tablespoon mustard powder
1/2 teaspoon sweet paprika
3/4 teaspoon cayenne pepper
1 1/2 teaspoons salt, plus more if needed
3 tablespoons all-purpose flour
1 1/2 cups whole milk
8 ounces cream cheese, softened
12 ounces extra-sharp Cheddar, shredded
3/4 cup roasted peppers or pimentos, drained and finely diced
1/4 cup hot green chiles, drained and finely diced
Freshly ground black pepper
Directions
First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles.
Season with black pepper to taste and additional salt, if necessary.
Preheat the broiler on high.
Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.
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Carla Hall's Devilishly Hot Pimento Cheese Dip | The Kitchen | Food Network
Asparagus Casserole Everybody in my Family loves | Cooking With Brenda Gantt 2022
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Asparagus Casserole.
Everybody in my family loves asparagus casserole, especially at Thanksgiving or Christmas. It’s really easy and quick to make which makes it a perfect side dish for a rushed-up time of year.
Some folks like boiled eggs in theirs, but my family likes it plain. Wish we could grow it in the South like y’all do in the North.
Have a great day.
James 4
Submit yourselves therefore to God. Resist the devil, and he will flee from you.
Draw nigh to God, and he will draw nigh to you. Clean your hands, ye sinners, and purify your hearts ye double-minded.
Humble yourselves in the sight of the Lord and he shall lift you up.
In chapter 4 of James circle these words :
Submit
Resist
Draw nigh
Clean
Purify
Afflicted
Mourn
Weep
Humble
I’ve got these words circled in my scripture too because I need to be reminded of what I need to continually do.
Have a great day snuggle up !!
Cooking with Brenda Gantt, Andalusia, Alabama.
It's gonna be good y'all!
My first cookbook, “It’s Gonna Be Good Y’all,” is set for a November release. To preorder, call 1-833-839-6871or go to
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Asparagus Casserole.
Everybody in my family loves | Cooking With Brenda Gantt 2022
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Paula and Jamie Deen Make Pimento Cheese - Get Cookin' with Paula Deen
Cooking with my boys is one of my favorite things in the world. This week Im making Pimento Cheese with Jamie. He did such a wonderful job and we had a good laugh. Make sure you check out to see this weeks winning Pimento Cheese recipes.
ASPARAGUS TOMATO STEW: 'Vegan Dinners Cookbook Recipe'
YouTube's Trending International Cooked Food Educational and Entertaining Tutorial Documentary episode: Asparagus Tomato Stew Recipe. Try making this meal yourself, and then give us feedback. We are the healthier International Cooked Foods Channel.
'This is Asparagus Tomato Stew Recipe' Learn How to prepare, and then cook Asparagus Tomato Stew.
#Asparagus_Tomato_Stew, #Vegan_Dinners_Cookbook_Recipe, #New_Vegan_Dinner_Idea, #New_Vegan_Recipe,
Asparagus Tomato Stew Recipe is on this Website:
'Asparagus Tomato Stew Recipe'
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Asparagus Tomato Stew homestead cooking, Asparagus Tomato Stew Mukbang, (Asparagus Tomato Stew asmr)
Scalloped Asparagus with Cheddar Cheese Sauce, Garlic Buttered Pasta and Honey Pot Creams
Scalloped Asparagus with Cheddar Cheese Sauce
Ingredients:
o 2 to 3 pounds ( 900g-1.35kg)of asparagus (or 18 to 20 oz – 500g- 550g) frozen asparagus)
o 6 tablesp (75g)( 2 ½ oz)butter
o 3/4 cup( 115g)(4oz) soft panko or home made
o 1/4 cup( 30g)(1oz0 flour
o Seasoning to taste
o 2 cups( 450nm) (10 fl oz) milk
o 1/2 teasp(2ml)Worcestershire sauce
o , 1/4 cup ( 30g)(1oz) pimiento peppers (drained chopped) mild peppers
o 3/4 cup(115g)(4oz) cheddar cheese (grated)
Instructions
Heat the oven to 350 F (180 C/Gas 4). Lightly butter a shallow 2-quart baking dish.
For fresh asparagus, wash it and snap off the woody part of the stalks, and cut into 2 1/2-inch pieces
Lay the spears in a deep skillet or sauté pan and cover with about an inch of water and 1 teaspoon of salt. Cover and simmer for 3 to 5 minutes, or until just tender. (For frozen asparagus, follow the cooking instructions on the package.)
Drain immediately and cover with cool water to stop the cooking process.
Transfer it to the prepared baking dish or casserole.
Melt the butter in a saucepan over medium-low heat.
Mix 2 tablespoons of the butter with the bread crumbs and set aside for topping casserole later.
Blend the flour, salt, and pepper into remaining butter in the saucepan. Continue cooking and stirring over low heat.
Gradually add the milk and cook, stirring, until thickened
Add Worcestershire sauce, pimiento, and cheese; stir until cheese has melted.
Pour the sauce over the asparagus in the baking dish and then top with the buttered crumbs.
Bake in the preheated oven for 15-20 minutes.
Garlic-Buttered Pasta
Ingredients: serves 2
2 cups ( 225g) (8oz) pasta shells
4 garlic cloves minced
½ cup (55g)(2oz) butter
¼ cup(30g)(1oz) grated parmesan cheese
2 tablsp (30ml)fresh chopped parsley
Seasoning to taste
Instructions:
Cook pasta according to directions.
In a large saucepan, melt the butter, sauté garlic, remove from the heat.
Drain pasta, add to garlic butter, add parsley, seasoning and parmesan cheese.
Toss to coat, serve
Honey Pot Creams
Ingredients: Serves 4
Grated rind and juice of 1 lemon
3 tablsp (45ml) clear honey
2 tablsp (30 ml) whiskey
1 ¼ cups ( 300ml) (10fl oz) 35% cream
1 egg white
Roasted flaked almond for decoration.
Instructions:
Soak the grated rind in lemon juice with the honey and whiskey for 20 minutes
Whip the cream until softly stiff, and gradually beat in the lemon mixture.
Whisk the egg white until stiff, gently fold into the mixture.
Pile into individual glasses, chill well, decorate with almonds before serving
Mrs Calabash tip: softly stiff
Soft peaks are achieved when the cream is thick enough to form soft shapes/ peaks just firm enough to hold briefly as you lift the whisk, then fall back into the cream. This is the best consistency for folding cream into other mixtures.
Jerk Chicken with Mashed Potatoes & Peanut Asparagus
Main Course
This week we have Jerk Chicken with Mashed Potatoes & Peanut Asparagus...a must try main course dish! Please check out the video for the recipe and do share feedback once you try it out :)