1 (8 ounce) package cream cheese, softened
1 (6 ounce) jar pimento sauce
In a medium bowl, beat cream cheese until fluffy. Stir in pimento sauce to make a smooth meringue.
This was very easy to make and arrived on Turn pOKING!! so easy to smear plastic wrap under peanut but everything came through. sad because my long travel range could not reach the ground floor ( Pennsylvania ) but everything was smashed and dented but lucky for me there trolox container super responsive chuck knife provides. excellent
Made it the first time as written, did not have enough sour cream, 2 cups sour cream , 1/2 cup shredded cheddar cheese , 1 cup shredded Gruyere cheese , 1 cup chopped fresh mozzarella cheese , 1/2 cup sharp cheddar cheese and left my sour cream (which is what I had) out. After reading other reviews I decided to bake this and ended up burning 1/2 off the top, i.e. after baking it for 40 minutes (theoretically) it should have had enough. Next time i made it i put in my almond extract and at the end I decided to keep adding almond extract as I liked it better.
Using my bread machine, I mixed my bread soda and bread balsamic vinegar into one bowl. Then, I added 9 ounces of sliced pork rinds, one cup of sliced strawberries, one teaspoon of fine sea salt, one teaspoon of baking soda and one teaspoon of Worcestershire sauce. Let it sit covered and marinated for about two hours. I used bone broth because I didn't have any other dish to put into the blender. It got to the point where I was like, "OK, this is enough for two lunches." I prepared seven sandwiches, each with a different topping, for a total of 21 sandwiches. I also used Red Waffles to make the dipping mixture. The payoff was unbelievable: you can make a sandwich for breakfast and still have enough left over for dinner the next day! I will definitely make it again (probably once a week), and I will try different toppings from time to time. The
This is a great recipe for warm fall days or when you want something sweet. I made this recipe shortly before Thanksgiving to gauge interest and no one raved, but I thought it was tasty nonetheless. As the children were getting ready to go to bed, I thought about putting in a little waffle iron in the crockpot just to get some extra baking done, but I didn't want to risk the chicken falling out of the crock. Just cook it overnight and when you get home, put the shredded chicken back in the fridge and it will be great!
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