Peggianne

I’ve got to be honest. I had two recipes out when I was thinking about making this. I accidentally bought half of the ingredients for one and the other half or the other one because they were so similar I got the recipes mix up… so, I have red potato wedges instead of the Yukon gold ones. They appear to be burnt in the photo but I can assure you they’re not. That’s just the seasoning on them. I also had bought green beans thinking it was for this recipe but it was for the other recipe so I went ahead and used them in there. I used all of the right seasonings that were called for in this recipe and I believe everything else was OK. This had a wonderful flavor and other than having a lot of different ingredients to prepare I loved the recipe. Thank you

I really enjoyed this recipe

I am like a connoisseur of pimento cheese. I love it. I buy it at the store all the time. I thought I would give this recipe a try so I could make it at home. My experience on this recipe was that it never turned yellow like the one in the store. The flavor was not there.I did use an offbrand sweet pickle relish instead of the one that I usually use by Vlasic. I could taste the difference in though pickle relish. That aside though this is not my favorite. I have enclosed a picture of both the store-bought and this recipe. The store-bought is on the left. You can see the difference. It also wasn’t sweet enough for me but that could have been the difference in the pickle relishes. I will try to again with the good pickle relish but still my never turned yellow and it wasn’t thick and creamy.

I have made many a big tray of these in the restaurant I worked at for catering. Sometimes I used Oreo cookie crust and sometimes I used graham cracker crust. I prefer the Oreo cookie crust. I also used strawberry gelatin powder in the filling. This helped it firm up and also gave it a better flavor and color. I never froze it but did leave it overnight in the fridge to set. I saw several comments on here that said they were having trouble with it setting up and trouble taking it in and out of the freezer to thaw. I see no reason for that. This was a good start to a recipe though.

Could not find wide egg noodles at the store at this time so I used bowtie pasta. Also have had experience with canned asparagus and it was always mushy and stringy, so I used fresh asparagus for this. I cooked it along with onions in my toaster oven for about 10 minutes on 400° on a cookie sheet before adding it to this recipe. I found this recipe to be a good recipe but not a great recipe.

I did the recipe just as stated for the sauce and mine looks nothing like the picture. It has too much cilantro and not enough tomato. If you’re looking for something quick to fix this is not it. The recipe called for 1/2 head of cabbage chopped, but when it comes to the prep work all that I had to use according to the instructions was a fourth of a head plus a cup so I don’t know what we were supposed to do with the rest of it that was chopped. Also would’ve been nice if you gave an exact amount called for in the sauce because not all heads of cabbage are the same size. Mine was a very small head. I was so expecting this to taste awful but surprisingly it tasted pretty good. I think if I make it again I will add more tomato to the sauce and less cilantro. Seems all the corn tortillas I buy, no matter what brand, want to fall apart immediately before you even put them in the skillet any more. I had the same problem with these tonight so it was a bit of a challenge. I just bought them at the store today so I know that they were fairly fresh. Thanks for the recipe. Definitely different.