Dill Pickle Cream Cheese Sandwich
Dill Pickle Cream Cheese Sandwich
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, I make my own dill pickles, grow dill, and cream cheese is easily available, perfect. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 sandwiches 10 minutes
Servings Prep Time
2 sandwiches 10 minutes
Dill Pickle Cream Cheese Sandwich
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, I make my own dill pickles, grow dill, and cream cheese is easily available, perfect. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 sandwiches 10 minutes
Servings Prep Time
2 sandwiches 10 minutes
Ingredients
Servings: sandwiches
Instructions
  1. Add the cream cheese to a mixing bowl, use a potato masher and mash up the cheese to make it nice and soft, set the masher aside.
  2. Use a sturdy spoon and fold in the pickles, juice, and dill until combined, season with salt and red pepper flakes as desired.
  3. Lay out two slices of bread, spread cream cheese on each slice, top with remaining slices of bread.
  4. Enjoy.
Recipe Notes

Caroline Cream cheese is about 120 Baht. For two sandwiches, this is about $1.90 per sandwich.

Shortcut: Fridge Dill Pickles.

Variants: 1. Serve on toast. 2. Use bagels in place of sliced bread.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Pinwheels
Pinwheels
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a friend and sounds absolutely delicious. This is a base recipe, make with what you have on hand to make a few or many.
Prep Time
15 minutes
Passive Time
1 hour
Prep Time
15 minutes
Passive Time
1 hour
Pinwheels
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a friend and sounds absolutely delicious. This is a base recipe, make with what you have on hand to make a few or many.
Prep Time
15 minutes
Passive Time
1 hour
Prep Time
15 minutes
Passive Time
1 hour
Ingredients
Servings:
Instructions
  1. Lat out a tortilla, spread on some cream cheese, drizzle some Ranch dressing, sprinkle some spring onion and bell peppers. Can also layer on deli ham, turkey, and or smoked turkey as desired.
  2. Roll the tortilla up and secure with 1 or 2 toothpicks and place covered in the fridge for at least an hour.
  3. Remove, slice about 3/4 to 1 inch thick, enjoy.
Recipe Notes

Low cost.

Recipe and photo provided by Kevin Barnett and his original recipe is here.
United States.

Crab Rangoon Ravioli
Crab Rangoon Ravioli
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
No, this is not a crab and cream cheese wonton in a ravioli, how odd would that be? Think of Crab Rangoon filling in a ravioli, how awesome does that sound?
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Crab Rangoon Ravioli
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
No, this is not a crab and cream cheese wonton in a ravioli, how odd would that be? Think of Crab Rangoon filling in a ravioli, how awesome does that sound?
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Ingredients
For the Filling
For the Egg Pasta Dough
Servings: ravioli
Instructions
For the Egg Pasta Dough
  1. In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.
For the Filling
  1. For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into 1/4 inch pieces and use your hands to break them apart, very easy and will be the first way I prepare this.
  2. Mix up the filling in a bowl, room temp, you want the filling to be good and soft as you are going fill some raviolis with this. Cover and set the filling aside.
To Assemble the Ravioli
  1. Feel free to make your ravioli in squares, rounds, or half moons, your preference. For this recipe, I will use a 3 inch dumpling press.
  2. Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a a work surface and roll out the dough with a rolling pin, get it as thin as you can.
  3. When the dough is rolled out, cut circles just a bit larger than the press.
  4. Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.
  5. Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.
  6. Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.
  7. Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.
To Cook and Serve
  1. Use any sauce you like, prepare your sauce or used jarred, your preference. A tomato pasta sauce, or an Alfredo sauce.
  2. When your sauce is simmering, go ahead and cook the ravioli.
  3. Heat a pot of salted water to boiling. Add some ravioli using a slotted spoon without over crowding the pot, and cook for 4 to 5 minutes, remove with a slotted spoon to a plate.
  4. Ladle on your sauce, and enjoy.
Recipe Notes

The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 3 servings, this is about $1.08 per serving.

Inspired by a conversation with Spend With Pennies and the link to the Crab Rangoon recipe is here.
United States.

Crab Rangoon Grilled Sandwich
Crab Rangoon Grilled Sandwich
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
No, this is not a sandwich with the crab and cream cheese wontons grilled between bread, think of the filling grilled between bread 😉 These are delicious!
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Crab Rangoon Grilled Sandwich
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
No, this is not a sandwich with the crab and cream cheese wontons grilled between bread, think of the filling grilled between bread 😉 These are delicious!
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into 1/4 inch pieces and use your hands to break them apart, very easy and will be the first way I prepare this.
  2. Mix up the filling in a bowl, room temp, you want the filling to be good and soft as you are going to spread this after the first slice of bread is in the pan. Heat a non stick pan on medium low or low heat.
  3. Spread some mayo on two slices of bread, place one slice, mayo side down on parchment paper, spread some filling on that slice, be generous, then top with the second slice of bread, mayo side up. Place in the hot pan.
  4. When the bottom is golden brown, flip and cook the other side until golden brown.
  5. Remove from pan, cut in half from corner to corner, or best you can with homemade bread, serve.
  6. Repeat for additional sandwiches.
  7. Serve and enjoy.
Recipe Notes

The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 3 servings, this is about $1.08 per serving.

Inspired by a conversation with Spend With Pennies and the link to the Crab Rangoon recipe is here.
United States.

Crab Rangoon
Crab Rangoon
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
To clear things up, this is not Chinese in origin, this is American, but does sound really good, as I love Cream cheese and crab, but I will use imitation crab for starters, easier to get and lower cost.
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Crab Rangoon
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
To clear things up, this is not Chinese in origin, this is American, but does sound really good, as I love Cream cheese and crab, but I will use imitation crab for starters, easier to get and lower cost.
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Ingredients
Servings: wontons
Instructions
  1. For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into 1/4 inch pieces and use your hands to break them apart, very easy and will be the first way I prepare this.
  2. In a small bowl, add the Cream cheese, crab, spring onion, garlic powder, and Worcestershire sauce. Mix until combined.
  3. Lay out a wonton wrapper, place about 1 teaspoon of filling in the center. Base this on the size of your wontons. The wrappers I use are about 3 inches on each side.
  4. Wet your finger in a small bowl of water and run it across the 4 edges, need to dip your finger in water a few times doing this.
  5. Now, pull up two opposite corners and press them together to seal the top,
  6. Now bring up the other two corners and seal them at the top and press together the 4 seams to seal them as well. Place the wonton on a sheet of parchment.
  7. Repeat for the remaining wontons.
To Deep Fry
  1. Heat about 1 to 1 1/2 inches of cooking oil in a large deep pan or a heavy pot. You want the oil hot but not smoking. Your preference on the oil, rice bran oil would be a good choice.
  2. Carefully place the wontons in the hot oil and cook for 2 to 3 minutes, do not overload the pan, until nice and golden brown. Remove wontons to paper towels to drain. Repeat with remaining wontons. My wife is cooking the wontons on the left, I am cooking some fish on the right.
To Bake
  1. Preheat your oven to 220 C (425 F)
  2. Line a baking sheet with parchment paper. and arrange wontons in an orderly fashion. Spray with cooking oil, a oil mister would be perfect for this, for folks in the US, feel free to use a cooking spray of your choice.
  3. Another option is to lightly, and I mean lightly, brush each wonton with oil. Bake 12 to 14 minutes or until golden brown. Keep in mind baked will not be as crispy as the deep fried, but just as good in flavor.
  4. Serve with dipping sauces of your choice.
  5. I served these as a side with some fish and long beans I cooked.
Recipe Notes

The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 6 servings (3 each 6 people for appetizers), this is about 54 cents per serving.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Oreo Crust Cheesecake
Oreo Crust Cheesecake
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is adapted from two recipes I found, but for the crust, feel free to use a store bought crust, oreo or graham cracker. I made this on 2 Feb 2018, easy and excellent flavor.
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Oreo Crust Cheesecake
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is adapted from two recipes I found, but for the crust, feel free to use a store bought crust, oreo or graham cracker. I made this on 2 Feb 2018, easy and excellent flavor.
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Ingredients
For the Crust
For the Filling
Servings: cheesecake
Instructions
For the Crust
  1. Add the whole Oreo cookies, filling and all to a blender or food processor and process to make crumbs, or for old school, just place in a zip lock bag but do seal and crush with a rolling pin to a good fine consistency.
  2. Place the crumbs in a bowl and pour in the melted butter and mix to coat all the crumbs with the butter.
  3. Pour the breadcrumb mixture into your pie dish, firmly press it down firmly on the bottom and sides of the dish, I used a smooth flat bottomed bowl to help with this.
For the Filling
  1. Preheat your oven to 180 C (350 C).
  2. With the cream cheese at room temperature, add the sugar, eggs, and vanilla. Mix until smooth with an electric mixer. Now I don't own an electric mixer, so I had to improvise just a bit. I used a potato masher to to get the cream cheese broken down and softened up with the eggs, once soft, I used a whisk to make a smooth batter. (People have been making cheesecakes before electric mixers and Kitchenaid appliances.)
  3. Pour the batter into the prepared crust and smooth it out evenly.
  4. Place on the pie dish on a baking sheet and place in the oven and bake for 30 minutes. I checked it at 30 minutes and it was quite loose (jiggly) in the center so I continued for another 10 minutes. At the 40 minute mark, a solid cheesecake. Remove from the oven and place the dish on a rack to cool completely, then cover and refrigerate until use.
  5. First piece removed, the piece fell apart in places as I did not have the cookie crumbs evenly layered.
Recipe Notes

The Cream cheese will cost about 240 Baht for 2 250 gram packages. For 8 servings, this is about 89 cents per serving. Good value overall.

Variants: 1. Serve topped with a fruit filling such as blueberry, cherry, strawberry, etc. 2. Melt a bar of chocolate and mix that in before baking.

Adapted from several internet recipes.

Beef Stroganoff (Pressure Cooker)
Beef Stroganoff (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Beef Stroganoff (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Season the beef on all sides with salt and pepper to your liking. Heat a splash of olive oil in your pressure cooker on medium heat and add the beef and cook to brown on all sides.
  2. When the beef is mostly browned, add the onion and saute until softened and starting to brown, then add the wine, mustard, and flour. Simmer until reduced a bit, about 2 minutes. Add the mushrooms and carrot.
  3. Place the lid on the cooker (without the weight) and place to the locked position, then add the weight, and turn the heat to high.
  4. When the jiggler (the weight) starts moving, turn heat to low but maintain it hot enough to keep the jiggler moving. This is when you start timing, and for this dish, 18 minutes.
  5. My pressure cooker has a lid lock, meaning the lid cannot be opened when under pressure. The round pin in that circle in the lid is a gravity pin, when there is zero pressure in the pot, the pin is dropped and allows steam to escape while the pressure in increasing.
  6. When pressure builds inside the cooker, it forces the pin up and locks/prevents the lid from being removed, and is an indicator that vessel is pressurized at this point.
  7. At 18 minutes, turn the heat off and move the cooker to an unused burner and allow a natural release of pressure, meaning just let the pot sit and cool, takes about 10 to 15 minutes. If you have a lid lock, that will drop when the pressure is zero inside the pot.
  8. When it is safe to open the pot, remove the lid and stir in the cream cheese. Place the lid back on and lock it in place, return to high heat to bring the pot up to full pressure again, this goes much fast now since the contents are hot. When the jiggler starts to move indication full pressure, reduce the heat to low to maintain high pressure for 4 minutes.
  9. When 4 minutes have passed, turn the heat off and move the cooker to an unused burn and allow a natural release of pressure, about 10 to 15 minutes.
  10. When safe to open, remove the lid and give the stroganoff a stir.
  11. Serve with mashed potatoes, pasta, or rice.
Recipe Notes

The beef will cost about 200 Baht for 750 grams. For 4 servings, this is about $1.47 per serving.

Adapted from an internet recipe.

Dill Pickle Dip
Dill Pickle Dip
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This recipe is from a friend, and it is excellent! On my Go-To list now!
Prep Time
10 minutes
Prep Time
10 minutes
Dill Pickle Dip
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This recipe is from a friend, and it is excellent! On my Go-To list now!
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Mix together the cream cheese and beef.
  2. Mix in the pickles and juice, cover and place in the fridge to chill for at least 2 hours.
  3. Serve with crackers.
Recipe Notes

I will price this when I make it to determine how many servings. I will say fair cost right now.

Shortcut: Quick Fridge Dill Pickles.

Variants: 1. Substitute thin sliced ham, smoked ham, or turkey for the beef. 2. Serve on toast. 3. Use as a filling in a sandwich (I can see myself doing that).

Recipe and photo provided by good friend, Amy Weckerly Shanks, and the original recipe is here.

Bacon Wrapped Stuffed Green Chile
Bacon Wrapped Stuffed Green Chile
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend that has prepared this and his results are outstanding, that works for me so this is on my to cook list soon.
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Bacon Wrapped Stuffed Green Chile
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend that has prepared this and his results are outstanding, that works for me so this is on my to cook list soon.
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium sized bowl, mix together the cream cheese, cheddar, onion, chili powder, and garlic. Set aside. Preheat your oven to 200 C.
  2. When peeling the chilies take care not to damage them. Make a slit down the length of each chili and remove the seeds. Stuff each chili with the cheese mixture.
  3. Use a toothpick to secure one end of a slice of bacon at the stem end, wrap the bacon around the chili, try not to overlap, and wrap towards the pointy end, secure with another toothpick.
  4. Place the chilies on a foil lined baking sheet and bake for 25-30 minutes, then switch the oven to broil (top coil for counter top ovens) and bake for another 10 to 15 minutes or until the bacon is golden brown.
  5. Serve.
Recipe Notes

The cream cheese will cost 120 Baht, the bacon about 100 Baht. For 8 servings as appetizers, this is about 80 cents per serving.

Provided courtesy of good friend, Jerry Juliana.
United States.

Slow Cooker Chicken Stroganoff II
Slow Cooker Chicken Stroganoff II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Slow Cooker Chicken Stroganoff II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Ingredients
Optional, for a thicker sauce
Servings: servings
Instructions
  1. Grease your slow cooker insert with the butter, then leave the rest of the butter in the bottom. This prevents some sticking and adds flavor.
  2. Add the chicken and mushrooms, pour the stock in, and sprinkle the Italian Seasoning mix over the top, use two packets for a more seasoned dish. Cover and cook on Low setting for 4 to 6 hours, no peaking until 4 hours have passed, then check the chicken for tenderness.
  3. 30 minutes before serving, turn the slow cooker to the High setting, cut the cream cheese into cubes and stir into the chicken and mushrooms, cover and continue on High setting for about 15 minutes, then stir again to fully combine the cheese into the mixture.
  4. Serve with rice, pasta, mashed potato, and a vegetable for a complete meal.
Optional, for a thicker sauce
  1. Mix the cornstarch and cold water in a small bowl to make a slurry, remove the cover of the slow cooker and slowly stir in the slurry. Cover and cook for another 20-30 or until the sauce thickens.
Recipe Notes

Figure about 70 Baht for the chicken, 120 Baht for the Cream cheese.  For 6 servings, this is about 93 cents per serving.

Shortcut: Dry Italian Salad Dressing.

Variant: 1. Add some chopped long beans (green beans) for additional flavor.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.