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re: In Honor of the Masters, Post Your Favorite Pimento Cheese Recipe
Posted on 4/11/15 at 2:00 pm to OldHickory
Posted on 4/11/15 at 2:00 pm to OldHickory
Half pound of Cabot seriously sharp cheddar, 12 oz jar of roasted red peppers, few shakes of Worcestershire, a few fat pinches of smoked paprika. Grate cheese in food processor, switch to chop blade, add remaining ingredients and whizz thr hell out of it until almost fluffy in texture. If it needs thinning, add a bit of mayo
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