I have tasted a lot of different brands of pimento cheese spreads & some homemade but, I still prefer my recipe. I have been making this recipe for over 20 years and it always seems to be a favorite with...
Author: CabinKat
Recipe came from "Tasty Tidbits" a "Current" cookbook. The mixture of ingredients were so unusual I had to try it. It tastes wonderful. Sweet, rich, yet has a kick (but not overpowering). The men devoured...
Author: Satisfied Kris
This is the most delicious tuna mousse. I got the recipe from a friend after having it at her party and not being able to get it out of my mind. If you like tuna, you will be addicted as well! You've got...
Author: JiliBean
This is so good!! Serve on crackers or on celery pieces, for an appy or as a condiment with meats, or make a toasted crostini of it, topped with parmesan cheese.
Author: Derf2440
Our favorite, from Southern Living Homestyle cooking 2002. This makes a lot, I often half the recipe. It freezes well for up to a month. I usually double the pimento. My mom makes it with light velvetta,...
Author: HeidiSue
This is a quick and simple spread that can literally be whipped together in no time. Its so yummy, spread on crusty garlic french bread rounds. Spices are approximate since I never measure, I usually just...
Author: Carb Lover
This is always a hit at parties, and is frequently requested by friends and relations. I got it from my mother many years ago. And if, by some weird chance, you have any leftover, it's great on toast in...
Author: Sayana
Make and share this Cheese Ball - Great for Halloween recipe from Food.com.
Author: ala-kat
Make and share this Tirokafteri (Spicy Cheese Spread) recipe from Food.com.
Author: evelynathens
This is a recipe from Christine Manfield. Pesto with an Asian twist. The ingredients should be available from Asian food stores/markets. It is important to use Vietnamese mint, not ordinary mint, as the...
Author: jus2470
Being from So California originally I had never heard of pimento cheese. Once I tasted it I was hooked. But....way too many calories for me to have it as anything more than occasional treat. So, I went...
Author: susandoeshair
My mom makes these every year at Christmas time! Yummy! She got the recipe from one of her dear friends Barbara Radant and it can also be found in the Southern Living Annual Recipes 1983. These are excellent...
Author: SarahBeth
This is a French mousse sort of chicken liver pate. The blender and the milk give it its lightness. Use a white Port, if you can.
Author: Mme M
This recipe comes from Shira Kestenbaum, a regular on the Israel-Food discussion list. Posted with her permission.
Author: Mirj2338
Quick Easy Appetizer. Ok, there are literally millions of recipes for cheese balls, molds, etc, but this is just a little different. I like to make a "mini" version of the original recipe which I think...
Author: SarasotaCook
A spicy version of the classic cheese spread. I make this all the time - people love it and ask for me to make it as christmas presents. I adapted a recipe from a friend which included sundried tomatoes...
Author: schultzbabythreegma
This is an old family recipe passed down to our women for generations. It is the best chopped Liver I have ever had! A True Jewish Classic.
Author: KosherCook
This is an old standby because I always have the ingredients and everyone loves it. I'm not sure where I got the recipe but try it and see if you don't think it is a winner.
Author: Linda RN
Make and share this Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes recipe from Food.com.
Author: evelynathens
Slow cook beef to melting tenderness and pot it for a perfect toast topping or fabulous sandwich filler. Potted beef is the venerable antecedent of those horrible little jars of meat paste that ruined...
Author: English_Rose
This is a nice twist to the traditional baked brie in puff pastry. I find that the phyllo lends to a more elegant presentation. Phyllo is not that tricky to work with - just keep the sheets that you aren't...
Author: Just Call Me Martha
This recipe came from my mother. It was originally from an old church or community cookbook. Whenever she brings it to potlucks this is the first thing people ask her to bring.
Author: kchristicarter
This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly.
Author: Chef floWer
A simple, rustic spread great on crackers, toast or fresh bread. All you need is a bowl and wooden spoon. Please refrigerate for at least an hour to allow the flavours to develop. Australian measurements...
Author: auntchelle
From chef Jon Ashton of Celebration, Florida - a friend I met in cooking class. This "htipiti" dip is one of a medley of Mediterranean dips served at Disney World. It's fantastic with Recipe#219104 - serve...
Author: FLKeysJen
Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) says of this recipe: "This dish is best made with the strongly flavoured salted anchovy fillets...
Author: bluemoon downunder
The taste of the pineapple and onion make these cheese balls soo good. Was DH aunt's recipe. Wonderful for parties, holidays. Serve with favorite crackers.
Author: Aunt Paula
Make and share this Apricot Stilton Potted Cheese recipe from Food.com.
Author: Houmous Monster
Make and share this Antipasto Di Melanzane (Eggplant Appetizer) recipe from Food.com.
Author: katie in the UP
Queso is Spanish for cheese; queso dip is essentially a spicy cheese dip. Great as a quick appetizer when entertaining, delicious after school snack, or a dip-able game-day treat.
Author: Mary Jenny
Make and share this Chocolate Chip Cheese Ball - Paula Deen recipe from Food.com.
Author: Wildblu3
I believe I got this yummy recipe from my friend, Betsy. It is very good and easy to assemble. The time I've given for 'cooking' is actually the time for chilling.
Author: Petunia
The owner of the Clair de Lune restaurant located in the heart of Ottawa's Byward Market in Ontario served this to his many well-known patrons; when he retired and closed his restaurant he shared this...
Author: Elly in Canada
A very good recipe for venison liver pâté from a book called "Game for All" by Nichola Fletcher (whose family owns a venison farm in Auchtermuchty, Scotland, from whom I have bought venison by mail order...
Author: Syrinx
This is always a hit . The horseradish gives it a nice tang. Use less if not a big fan of horseradish.This is from Company's Coming with a few adaptations.Serve with crackers.
Author: Kate in Ontario
Made with ingredients you already have on hand - no need to go buy expensive preservative-laden dip mix! An easy combo of croissant dough, herbed cream cheese and fresh veggies. A delicious, light, colorful...
Author: SaraFish
Make and share this GREAT Garlic Spread recipe from Food.com.
Author: spatchcock
I had left over liverwurst and mixed with the rest of ingredients. It's a big hit at party's! I've been making this for years.The main thing be sides taste is its easy and cheap.
Author: Rita1652
An unexpected zing in this appetizer. Easy to prepare and beautiful to serve. Taken from the "From Storebought to Homemade" cookbook. Note: cooking time is refrigeration time.
Author: jonesies
Make and share this Potted Cheddar Cheese Spread recipe from Food.com.
Author: Diana Adcock
This is a delicious recipe we found in a "Taste of Home" magazine. We recommend you use smaller shrimp, or slice the bigger ones in half to make them more manageable for eating. If you left out the shrimp,...
Author: The MysticWood
One of my own creations with a technique that is a nice substitute (especially in hot weather) for roasted peppers. Cooked and uncooked versions to be used as an appetizer, condiment, sauce booster, marinade....
Author: Shirl J 831
Found this recipe as I was searching for a Antipasto recipe that I once had at a wedding. Haven't tried this one but I sure will. Have to post it in here so I wont forget about it!!
Author: l0ve2c00k
This makes a delicious spread for sandwiches. Also goes very well with crackers and fresh fruit. Serve it within a few hours as it doesn't keep. That shouldn't be a problem though as it never lasts that...
Author: MarieRynr
This came from having two or three of each kind of gourmet olive left. I ended up with a few almond stuffed, garlic stuffed and jalapeno stuffed after a party and decided to go for it.
Author: riffraff
This is really delicious, especially if you are low-carbing it. It's a great alternative to "plain" tuna salad. Can be used as a dip for celery sticks, spread on celery stalks, or stuffed in cherry tomatoes....
Author: Mirj2338
This is my off the top of my head Tuna Salad which is GREAT for sandwiches :D I love Deli Tuna Sandwiches and for me this is a little less mayo version of it.
Author: Sunday