Deviled Egg Pasta Salad
Deviled Egg Pasta Salad
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Deviled Egg Pasta Salad
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Ingredients
Servings:
Instructions
  1. Cook the pasta in a pot of salted water until tender, drain and run under water to cool it down. Add to a large mixing bowl after it is well drained.
  2. Cut the eggs in half, remove yolks and place in a separate bowl. Mash the egg yolks with a fork and set aside. chop the egg whites and add to the pasta.
  3. Add the pickles (I used 6 spears from a pint jar), onion, celery, and olives.
  4. Add the salt, pepper, mustard, mayo, paprika, and the mashed yolks.
  5. Mix together until well coated. I use a large pot to mix everything, then transfer to a smaller mixing bowl to chill.
  6. Refrigerate for at least 2-3 hours before serving.
  7. Garnish with a light sprinkling of paprika if desired. Serve and enjoy.
Recipe Notes

Low cost.

Shortcuts: Fridge Dill Pickles, Perfect Hard Boiled Eggs.

Variant: 1. Top with sliced hard boiled eggs before serving.

Adapted from an internet recipe.

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.

Dill Pickle Bread
Dill Pickle Bread
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Several money saving shortcuts are listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Dill Pickle Bread
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Several money saving shortcuts are listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 F) and line a loaf pan with parchment paper and lightly spray some olive oil on the paper and sides of the pan.
  2. In a large mixing bowl, cream together the sour cream, oil, eggs, and sugar until smooth.
  3. Add the flour, baking powder, salt, and pickle juice, stir until just combined.
  4. Fold in the cheese, pickles, and dill.
  5. Pour into the prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
  6. Remove from the oven to a rack to cool completely.
  7. Run a knife around the sides and turn out onto a rack. Slice when cooled, and better if chilled first.
Recipe Notes

Low cost.

Shortcuts: Sour Cream, Fridge Dill Pickles.

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

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.

Pickle Deviled Eggs
Pickle Deviled Eggs
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Pickle Deviled Eggs
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. Eggs cooked and peeled, I use my fool proof shortcut for cooking these. I used duck eggs.
  2. Peel the eggs and cut in half lengthwise, remove the yolks and place those in a mixing bowl, place the egg halves on a serving tray.
  3. To the yolks, add the mayo, chopped pickles and pickle juice, dill, and mustard. Mash with a fork until mixed well and creamy. Taste and season with salt and pepper to your liking.
  4. Fill the halved eggs with the yolk mixture. Garnish with a slice or two of thinly sliced pickle, then a light sprinkle of paprika, and just a little sprinkle of chopped dill. Refrigerate for at least an hour or two before serving.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Refrigerator Pickles.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Fried Dill Pickles
Fried Dill Pickles
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I know these are popular in some states (Southern) in the US, I have never had one. I must try this.
Prep Time
15 minutes
Prep Time
15 minutes
Fried Dill Pickles
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I know these are popular in some states (Southern) in the US, I have never had one. I must try this.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Servings:
Instructions
  1. Cut the dill pickles in spears by quartering them lengthwise. Wrap in paper towels to remove any moisture, after all, you will be deep frying these.
  2. Place the cornmeal in a shallow dish and mix in the salt if desired. Place the buttermilk in another shallow dish. Heat a large heavy skillet or dutch oven with at least an inch of any neutral tasting cooking oil.
  3. Dredge pickle spears in buttermilk, then cornmeal, then buttermilk again, then cornmeal again, then fry for about 2 minutes to golden brown.
  4. Serve with Ranch dressing, horseradish sauce, or ketchup for dipping.
Recipe Notes

Low cost.

Shortcuts: Buttermilk, Refrigerator Pickles.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Salami & Pickle Grilled Cheese
Salami & Pickle Grilled Cheese
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds great as a lunch or dinner with a salad on the side. Only five ingredients. One shortcut to save you money. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
5-7 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
5-7 minutes
Salami & Pickle Grilled Cheese
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds great as a lunch or dinner with a salad on the side. Only five ingredients. One shortcut to save you money. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
5-7 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
5-7 minutes
Ingredients
Servings: servings
Instructions
  1. Divide half of cheese among 4 slices of bread. Top with pickles, salami, and remaining cheese. Close sandwiches and spread butter evenly over top of bread slices.
  2. Heat a large skillet, preferably cast iron, over medium-low heat. Place sandwiches, buttered side down, in skillet. Spread remaining butter over top of bread. Cook, pressing down with a spatula to encourage melting and turning once, until cheese is melted and bread is golden brown and crisp, 5–7 minutes. Serve.
Recipe Notes

I will have to locate soft salami before I can price this, for now, just based on the cheese, this will probably be a fair cost meal. I will update pricing once I gather up all the items needed.

Variants: Change the types of bread, change the types of cheese used.

Shortcut: Refrigerator Pickles.

Adapted from an internet recipe.

Secret Ingredient Burgers
Secret Ingredient Burgers
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Not sure how I found this recipe, but it makes sense. Fish sauce is the secret ingredient. I will certainly try this one. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Secret Ingredient Burgers
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Not sure how I found this recipe, but it makes sense. Fish sauce is the secret ingredient. I will certainly try this one. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. In a large bowl, add the beef, fish sauce, and Worcestershire sauce. Using a fork or your hands, mix gently until just combined, do not over mix or you get a tougher burger.
  2. Divide the mixture into 4 sections and using your hands, form into patties and place them on a baking sheet lined with foil. Do not pack the beef too tightly or compact it as this will result in tough burgers. Using your thumb, form a slight indent into the center of each patty. Cover the tray with plastic and refrigerate for at least half an hour, or up to a day.
  3. When ready to cook, remove the burgers from the fridge. Heat a heavy bottomed skillet over high heat until quite hot, cast iron would be perfect. Add the butter or oil. Season the burgers with a sprinkle of salt (this helps form a nice crust) and place gently in the pan. They should sizzle violently if the pan is hot enough.
  4. Cook, flipping every couple of minutes until desired doneness. 10-12 minutes for well done, less if you prefer medium/rare. Do not overcook or the burgers will dry out. Also, do not press down on the burgers while cooking or poke them or pierce them in any way, just let them cook in peace until nicely browned all over.
  5. If using cheese, add on the top a minute before you remove from the pan.
  6. Remove the patties from the pan to a plate to rest just for a couple of minutes, meanwhile return the pan to the heat and place your sliced buns in (cut side down) to toast for a bit and soak up all the lovely juices left in the pan from the burgers.
  7. Assemble the burgers with toppings of your choice. Enjoy.
Recipe Notes

Figure about 150 Baht for 750 grams of good beef. For 4 servings, this is about $1.10 per serving.

Shortcut: Hamburger Buns.

Adapted from an internet recipe.

Dill Pickle Pasta Salad
Dill Pickle Pasta Salad
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I do like a good pasta salad, and dill pickles, and this is nothing short of excellent! I made this on 14 Jan 2017, it is easy to make, and can be adjusted with what you have on hand. This is now my new standard pasta recipe. It was so good, I did not even get photos. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Dill Pickle Pasta Salad
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I do like a good pasta salad, and dill pickles, and this is nothing short of excellent! I made this on 14 Jan 2017, it is easy to make, and can be adjusted with what you have on hand. This is now my new standard pasta recipe. It was so good, I did not even get photos. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling water until tender, drain and rinse under cold water to stop the cooking process and to cool it off. Toss the pasta with 1/2 cup pickle juice and set aside for 5 minutes then drain and discard the juice and place the pasta in a large bowl along with the rest of the Salad ingredients and toss to mix together.
  2. In a small bowl, mix the dressing ingredients together. If you do not have sour cream, start with the amount of mayo stated and add more mayo as needed to coat everything yet not be dripping with mayo either. Pour this onto the pasta in the large bowl and and toss to coat everything. Refrigerate for at least an hour before serving.
Recipe Notes

Low cost.

Shortcut: Quick Fridge Dill Pickles.

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

Cheeseburger Meatloaf
Cheeseburger Meatloaf
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is the Cheddar variant to the Swiss Cheese Meatloaf recipe I posted here. I just threw this together but did not take any step by step photos, as I thought this would just be average, but was I wrong. This is excellent and so easy. I use minced pork for meatloaf so if you do the same, you should use a meat thermometer to make sure the correct internal temp is reached. I will make this again so I can take the step by step photos. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
50 minutes
Cheeseburger Meatloaf
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is the Cheddar variant to the Swiss Cheese Meatloaf recipe I posted here. I just threw this together but did not take any step by step photos, as I thought this would just be average, but was I wrong. This is excellent and so easy. I use minced pork for meatloaf so if you do the same, you should use a meat thermometer to make sure the correct internal temp is reached. I will make this again so I can take the step by step photos. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a couple of loaf pans.
  2. In a large bowl combine all the ingredients with just a large spoon, no need for hand mixing, takes just a minute.
  3. With your block of cheese, you will need 10-12 slices (1/2 to 2/3 of the block), the rest of the block you need to shred for the topping. This is the cheese I use. This Mainland Brand Cheddar cheese, 250 grams, from New Zealand, and is real cheese.
  4. I use two loaf pans when making meatloaf. Take the meat mixture and pat down in the bowl and using the large spoon, mark it into 4 sections, use 1/4 of the mixture in each loaf pan, spread out and pack down, then top with the cheese slices, 5-6 slices on the meat mixture.
  5. Use the remaining meat mixture to to cover each loaf pan. Top with more BBQ sauce. Bake for for 40 minutes, and use a meat thermometer to check internal temp then continue to bake about 10 minutes more to ensure the cheese is melted. Remove from oven and sprinkle on the shredded Cheddar cheese and return to the oven for just a few minutes to melt the cheese on top. Remove from oven and let rest for about 5-10 minutes before serving.
Recipe Notes

Minced pork is about 135 Baht/kilo. The block of cheese will cost about 180 Baht. For 8 servings this would be about $1.12 per serving, for 10 servings this would be about 90 cents per serving. Very reasonable.

Variants: Layer in some sliced mushrooms over the cheese before adding the remaining meat mixture. Another variant would be to add sliced bacon to the top.

Shortcuts: BBQ Sauce, Dill Pickles.

My own recipe.