Pickle Deviled Eggs

Pickle Deviled Eggs
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I really like deviled eggs, and this sounds like a very version. On my to cook list. 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
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I really like deviled eggs, and this sounds like a very version. On my to cook list. 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. 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.
  2. 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.
  3. 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 list 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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Rating: 5
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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.

Swiss Cheese Meatloaf

Swiss Cheese Meatloaf
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Looking through my freezer and fridge, I had minced pork, Swiss cheese, bread, pickles, and eggs, so I decided to make a meatloaf. This is a twist on the Bacon Cheeseburger Meatloaf in that no bacon was used, Swiss instead of Cheddar was used, this turned out excellent. When using pork for a meatloaf, you will want to use a meat thermometer to ensure the correct internal temp is reached. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
40 minutes
Swiss Cheese Meatloaf
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Rating: 5
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Looking through my freezer and fridge, I had minced pork, Swiss cheese, bread, pickles, and eggs, so I decided to make a meatloaf. This is a twist on the Bacon Cheeseburger Meatloaf in that no bacon was used, Swiss instead of Cheddar was used, this turned out excellent. When using pork for a meatloaf, you will want to use a meat thermometer to ensure the correct internal temp is reached. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
40 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. I just use a large spoon, no need for hand mixing. I have seen recipes that call for pickle juice or pickle relish, I decided to use sliced pickles.
  3. Mixed, takes just a few minutes.
  4. Next, slice your cheese, use real cheese. This is Mainland brand cheese from New Zealand.
  5. I use two loaf pans when making meatloaf. Take the meat mixture and pat down and using your spoon, mark it into 4 sections, use 1/4 of the mixture in each loaf pan, then top with the cheese slices.
  6. 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 let rest for about 10 minutes before serving.
  7. Serve with mashed potatoes or boiled, or pasta, add a vegetable and you have a complete meal.
Recipe Notes

Minced pork is about 135 Baht/kilo. The half block of cheese will cost about 90 Baht. For 8 servings this would be about 85 cents each, even less for 10 servings.

A variant would be to layer in some sliced mushrooms over the cheese before adding the remaining meat mixture.

Shortcut: BBQ Sauce, Dill Pickles.

My own recipe.

Big Mac Burgers

Big Mac Burgers
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This is the home made version of the famous burger served all over the world. With this, you know what is in it, not the assembly line product that has an ingredient list longer than your arm. This a a double decker burger with a Big Mac sauce. I made these on 16 Feb 2017, very very good! I made the classic double decker for myself and just a jr Big Mac for my wife with just one burger. Highly recommended to make these with just one burger, much easier to handle. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2 Big Macs 10 minutes
Cook Time
6-10 minutes
Servings Prep Time
2 Big Macs 10 minutes
Cook Time
6-10 minutes
Big Mac Burgers
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Rating: 5
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This is the home made version of the famous burger served all over the world. With this, you know what is in it, not the assembly line product that has an ingredient list longer than your arm. This a a double decker burger with a Big Mac sauce. I made these on 16 Feb 2017, very very good! I made the classic double decker for myself and just a jr Big Mac for my wife with just one burger. Highly recommended to make these with just one burger, much easier to handle. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2 Big Macs 10 minutes
Cook Time
6-10 minutes
Servings Prep Time
2 Big Macs 10 minutes
Cook Time
6-10 minutes
Ingredients
Sauce
Burgers
Toppings
Servings: Big Macs
Instructions
  1. Mix together the sauce ingredients and set aside. Refrigerate for a while is even better.
  2. Mix the salt and pepper into the beef, split the mixture into 4 parts and roll into balls. Flatten each ball and shape into a patty.
  3. Place patties into a non stick pan with 1 teaspoon of olive oil and cook the patties for 3 minutes each side. Meanwhile, slice the burger buns into 3 parts and slightly toast them. (I do not mess around with burgers, I make thick large burgers.)
  4. To assemble, spread the sauce over the base and middle bun. Add onion and lettuce on both buns. On the bottom bun add cheese and one of the burger patties, on the middle bun add 4 pickle slices and burger patty. Lift the middle bun onto the top of the base and finally add the top of bun.
  5. To make a Jr. Big Mac, use only 1 burger and no middle bun. On the bottom bun add sauce, lettuce, onion, and cheese, and one of the burger patties, top that with 4-5 pickle slices, add sauce to the top bun and cover the top with that.
  6. Serve immediately and enjoy!
  7. And the Jr. Big Mac.
Recipe Notes

Ground beef runs about 100 Baht/500 grams. For 2 servings, this is about $1.47 per serving. If you went the route with just 1 burger patty and made 4 Jr. Big Macs, you could stretch this to 4 servings at a cost of 74 cents per serving.

Shortcut: Dill Pickles, Best Hamburger Meat.

Adapted from an internet recipe.